When it comes to breakfast meal prep, I go through phases. For a while it was my peanut butter overnight oats (recipe in my ebook), then it switched to hard-boiled eggs with fresh fruit. But now I’m entering into a new season of breakfast that I honestly never saw coming: chia seed pudding.
I was at the Parish Café in Boston when I made a mind-blowing discovery: Boursin cheese isn’t just for crackers.
It was 7:37 a.m. on Christmas morning, and I was wide awake. Despite the entire bottle of champagne my husband and I consumed the night before, staying up late talking about everything and nothing, my body stubbornly woke up at the usual time. I guess that’s what happens when you get yourself into a routine…but I really just wanted to sleep in.