I love hot yoga but it’s a pain in the neck, literally. I felt fine on Monday night, just like I might have pushed my back a little too far, and fine all through the day on Tuesday. But then when I got home from clinic last night I was so sore I could barely move. I’m not sure why I took so long to feel the pain, but it came on strong. Even today I still feel pretty awful!
Breakfast was a serving of Quaker Oatmeal Squares with Silk Unsweetened Almond Milk.
Plus a naval orange for vitamin C.
I’ve got my first test of the semester this afternoon and I am not feeling ready. Fingers crossed!
For lunch I packed a jam jar of one of this weekend’s kitchen efforts, Tropical Tapioca Pudding.
This pudding was inspired by the great vegan tapioca pudding you used to be able to get at the co-op. I think my version is pretty great too. The pudding has the perfect balance of chew and cream and the bananas are little pillowy clouds floating throughout!
Tropical Tapioca Pudding, serves 4
- 1/2 cup small-pearl tapioca
- 13.66 oz can light coconut milk (aka 1 and 2/3 cup)
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 medium bananas, sliced
- 1/2 tsp vanilla
- Place tapioca in a bowl with enough warm water to cover completely and soak for two hours.
- After 2 hours, drain tapioca.
- Combine coconut milk, sugar, salt, and drained tapioca in a small pot over medium-low heat.
- Cook for 15 minutes, stirring constantly.
- Add banana slices to the pot and cook another 5 minutes, stirring carefully. Cook until tapioca are translucent.
- Remove from heat and stir in vanilla.
- Move to a covered container and cool in the fridge for 1 hour before serving.
Have you ever tried tapioca pudding? What about boba (large pearl tapioca that are placed in cold drinks and sucked up through a special straw)?