Vicki Tonner from Boiled Eggs and Soldiers (yes that’s a blog name!) is so much fun! I had the pleasure of meeting her recently at ProBlogger, a blogging conference that was an absolute hoot. (But I digress!)
British born, Australilan grown and recently moved from Sydney to Townsville. Vicki is the mother to two beautiful funny girls and after deciding to leave the corporate world and give being a SAHM a go...now she spends a LOT of time in the kitchen, (and laundry), drinking coffee and tea (and she now needs an introduction to Crio Bru I’m thinking!), pretending to exercise while she picks up, drops off kids or hangs out at the beach. Its a tough life, but someone has to do it.
Her blog is a food blog, giving simple, mostly healthy and nutritious, but more importantly quick and easy home cooked, menu planned recipes that the entire family will enjoy and of course, she has also joined the Thermomix cult. (Plus there are lots of cakes...lots of cakes!!)
Thanks Vicki...I still love my boiled eggs and soldiers.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Cup almond milk (or milk of choice)
- 1/4 Cup Chia Seeds
- 1 Teaspoon vanilla powder or vanilla extract
- 2 Tablespoons honey
- 1/2 Teaspoon Ground Cinnamon
- 1 banana, peeled & chopped
- 60 Grams fresh or frozen raspberries
- Zest of 1 lime
- 1 Tablespoon lemon juice
- 175 Grams Greek yoghurt
- 25 Grams honey
- 2 ice cubes
To make the Chia Pudding, pour milk into a medium sized bowl. Add chia seeds and stir well.
Add vanilla, honey and cinnamon, and stir for a couple of minutes to make sure everything is mixed through.
Allow the pudding to sit for about 5 minutes, so the chia seeds start the swelling process.
Pour mixture evenly into three, 3/4–1C capacity jars, (each jar will end up with about 1/2C of the chia mixture once it has swollen and set). Allow jars to sit several hours or overnight in the fridge before topping with the fruit smoothie.
To make the Fruit Smoothie, add all ingredients into Thermomix bowl and blend 1 min/speed 7-8. Pour smoothie over the top of the set chia pudding.
To serve, top with some granola and more berries take a photo, Instagram it, ha ha and then mix it all together and eat!