Christmas Trees and Chia Seeds

Hey Readers!

I am so excited it finally feels like Christmas! Though my dorm was decorated over exam week, it just didn’t seem the same without the snow. Don’t get me wrong – I love the warm west coast climate – but I couldn’t bear the thought of celebrating Christmas without the winter wonderland-y feel.

Usually we have our tree up within the first week of December, but since my parents have been super tied up with work,- coming home to a house that did not have a touch of Christmas was kind of sad. Nonetheless, Mark, Molly, and I spent the day putting up the tree and decorating the house. There is something about being home for Christmas that makes it feel…well… extra homey (if that makes sense). The smell of my mom’s freshly made cinnamon sugar pecans infuses the entire house, while Doodle dog sits on her bed right in front of the warm fireplace; and don’t get me started about the tree: It’s so annoying because every year my parents insist we put up every single ornament on our Tree that sits dead and centre as you enter the front of our house. And by all the ornaments, I mean the ugly ones Mark and I made when we were in preschool; the angels with their wings broken off from me playing with them when I was seven; and -of course – how can we not forget the classic Santa caricatures riding a snowmobile, up at the goalie net, or swinging a golf club.  But it’s so interesting because the final prduct is not only a tree filled with obnoxious ornamnets, but an incrediby gorgeous conversation piece filled with the whimsical nostalgia of being a kid once again. So summing it all up, I guess you could say I am thankful to be home and with my family.


The other day, I also whipped together a sweet treat quite suitable for the Christmas season and literally takes 2 minutes to make the night before. This recipe is especially wonderful for those who enjoy tapioca or rice pudding due to its texture and discloses a pungent Christmas-y flavour with notes of maple and cinnamon. Instead of using regular eggnog, I opted for the low-fat, and going with chia seeds as a thickener instead of gelatin or cornstarch adds an extra punch of fiber, omega fatty acids, and calcium.



Eggnog Chia Pudding

You will need:

2 Cups of light Eggnog

1/2 Cup Chia seeds

2 Tbsp Maple Syrup

2 Tsp Vanilla Extract

2 Tsp Cinnamon + extra for garnish

To do:

Whisk all ingredients together in medium bowl.

Pour mixture into four separate bowls/ martini glasses/ ramekins

Let coagulate in fridge overnight

Dust with cinnamon or garnish with whip cream if desired.

With Love,


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