Hi everyone! I’m Caitlin from Foraged Dish, a blog for “whole foodies.”
Mornings always start the same around here. This is why I smiled a bit when Made In Nature asked me to write this post: a day in the life of me? Probably the opposite of special. In fact, it starts with me fumbling through a dark bedroom to find clothes, and then tiptoeing out of the room (trying not to walk straight into a wall), down to the kitchen. There, I reach straight for our electric water kettle and then for the canister of coffee beans.
The first latte always goes down quickly (more quickly than I want it to). I lose track of time, using these quiet hours to catch up on email or write. By the time I’m ready for my second mug, I start thinking about breakfast. My favorite: two eggs (or breakfast sausage!) with whatever veggies I can dig out of the fridge.
By now it’s pushing 8 am and I need to get going, so I get dressed, pack a lunch and hit the road.
At the office, I am pretty much always the first person to eat lunch. I say it’s because I eat breakfast so early in the day but I’m really just impatient. 90% of the time, lunch is leftovers. Today, I have chicken salad that I whipped together with some leftover chicken breasts. You can get the recipe here. Five ingredients and done—that’s my kind of recipe. My sweet tooth gets the better of me, and chocolate and some fruit follow (Made In Nature apples are my favorite).
5-Ingredient chicken salad made with sweet Sultana Raisins and crunchy pecan pieces
Of course, I’m also a pretty dedicated snacker, so I keep my filing cabinet full of nuts, a dark chocolate bar, dried fruit, Made In Nature Coconut Chips, and tea (not files of course!). An afternoon snack gives me the energy I need to make it to the gym after work. Gym time is my “me time” so I consider it a non-negotiable. This mango chia parfait is super filling, bright and cheery. Perfect in summer! (Recipe at bottom of post!)
Today I left work and headed straight to the climbing gym. Some days it’s yoga, or a bike ride, but today it’s the climbing gym. I grew up as a gymnast, but now rock climbing is my main energy outlet. It reminds me how to approach challenges, fail, and overcome.
We get home around 8, so dinner has to be quick and balanced: something with a mix of carbs and protein for refueling. Tonight I had leftover Three-Herb Chicken and a side of roasted zucchini, along with a sweet potato (not pictured).
Coconut Mango Tropical Chia Pudding
• 1 yellow mango
• 1/4 cup chia seeds
• 1 cup coconut milk (canned)
• 1-2 teaspoons honey
• To top the pudding: Made In Nature Ginger Masala Chai Coconut Chips and Made In Nature Dried Pineapple
1. Melt honey for 10 seconds in the microwave, and then whisk with the coconut milk until combined. Add the chia seeds, and stir until distributed. Cover, and place in fridge and soak overnight (or at least 2 hours)
2. Peel and dice yellow mango, and puree in your blender until smooth (add a splash of coconut milk of needed to get things moving)
3. Spoon coconut chia mixture into glasses. Pour pureed mango over top
4. Sprinkle with coconut chips and dried pineapple. Eat!
5. Store any leftovers in an airtight container in the fridge