about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Banana Coconut Overnight Chia Pudding.

We’ve been making this for a few months now in our house, but I’m just now getting it photographed and ready to share with you.  Chia pudding is not a new thing (although to you it might be!), but what I am most excited about is the ridiculously easy way I’ve been making it. 

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Chia seeds have been a food trend for a couple of years now.  They are high in fiber, omega-3’s, and they are a great source of antioxidants – just to name a few of their many health benefits.  For a tiny seed, they pack a big punch!  We sprinkle them in oatmeal, add them to homemade granola bars, and use them as egg substitutes sometimes in vegan baking.  And now, we eat them for breakfast.

Banana Coconut Overnight Chia Pudding

by Emily Malone

Prep Time: 5 minutes

Cook Time: overnight

Ingredients (4-6 servings)

  • 1 bag Trader Joe’s chia seeds (5.3oz/150g)
  • 1 box Trader Joe’s unsweetened coconut milk (32oz/1qt)
  • 1-2 tablespoons maple syrup
  • 1-2 cups shredded coconut
  • 3-4 medium bananas


Here is where the real magic of this “recipe” happens.  I am going to apologize up front for my international and non-Trader-Joe-accessible readers.  But you can replicate the same thing using the measurements from the TJ’s packaging!  And for my fellow TJ-addicted friends, here we go…

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You add one bag of chia seeds and one box of unsweetened coconut milk to your TJ’s shopping cart.  On Friday night, while your husband/friend/cat is doing the dishes after dinner, you prep breakfast for the next morning.  Dump the entire bag of chia seeds into the storage container where you’ll keep the pudding until ready.

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Then shake and pour the entire box of coconut milk in too.

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Cover and shake rapidly for several seconds until well mixed.  Aaaaaaaand – that’s it. 

YOU GUYS – it is the perfect ratio for mixing into the most deeeeelicious breakfast pudding.  No measuring cups and no thinking required.  Open and pour – doesn’t get easier than that.  You are as excited about this as I am, right?

Leave it on the counter for about an hour before refrigerating. I’ve found that this helps for best absorption rather than refrigerating right away.  Stick it into the fridge overnight and pull it out the following morning. It should be much thicker and more gel-like now, as the seeds will have absorbed much of the liquid and will look wet and puffy.

Now it’s time for the mix-in’s…

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Stir in the maple syrup (sweeten to your preference!).  You can decide how to serve it to your breakfast companions. I prefer to slice one banana into each individual bowl and then pour the chia pudding overtop.

Then I sprinkle each bowl with shredded coconut and mix it all up, before finally adding some extra coconut flakes to the top.

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But you can also just add the bananas and coconut to the whole big mixture and combine before serving – up to you! If you are eating it all right away, this is probably easiest. If not, I prefer to add bananas and coconut just before serving (so they aren’t too soggy).  If you prefer to add more of a crunch, I highly recommend some honey roasted sliced almonds – so good!

If you’ve never had anything like this before, you might be thrown off by the texture (a bit, gummy maybe?) but give it a chance.  It’s a great cold breakfast alternative to something more sugary and carb-heavy like granola or cereal.  And honestly after a long winter I am so over oatmeal.  This is refreshing and keeps me full all morning (all that soluble fiber!). 

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We’ve been eating this at least once a week for the past few weeks, and Cullen literally cannot get enough.  Breakfast is his best meal of the day, but I’m still shocked at how much he likes it.  And he has this really adorable way of asking for it where he calls it “chia puuuh’din” – too much, I tell ya. 

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So simple, so tasty.  As always, enjoy. 

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Coconut Mango Banana Bread.

I should start by saying I’m going to skip the weekly wrap-up this week.  Nothing really notable happened – I worked out once and did a lot more cookie-eating than moving around on most days.  I’d rather move forward to fun things like…food!

We had a super rainy weekend and I had zero motivation to drag two kids around through icky weather, so we stayed at the house and relaxed and got a lot of home projects finished.  I took advantage of all the extra time at home and did a bunch of baking!

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It is no secret that I love banana bread.  Just on this blog alone I think there are probably at least five different variations of my favorite breakfast treat (and lunch, and snack, whatever).  I’m trying really hard to look past the current cool temps and looming rain, and to look ahead toward summer – waiting just around the corner.  Or at least that’s what I’m telling myself.  This coconut mango bread reminds me of summer breakfast – something served with a cool juice and a side of creamy yogurt!

Coconut Mango Banana Bread

by Emily Malone

Prep Time: 10 minutes

Cook Time: 60 minutes

Ingredients (1 loaf)

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup coconut sugar (or sub 1/3 each cane and brown sugar)
  • 3 medium ripe bananas, mashed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil
  • 1/2 cup unsweetened coconut milk
  • 1 cup shredded coconut
  • 1/3 cup dried mango, diced


I think we all saw this coming.  I don’t know what it is about banana bread, but I just cannot get enough.  I almost never eat fresh, raw bananas – I’m not even sure that I really like them?  But man, throw it in a muffin or a bread (or a cookie!) and I am done. 

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I am also a total sucker for all things coconut.  I put coconut oil on pretty much everything – vegetables, toast, my face, my kids…  This recipe includes coconut oil, coconut milk, coconut sugar, and coconut flakes.  So if you are not a coconut person, this might not be your recipe.  But if you are, hold onto your hats.

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Start by preheating your oven to 350 degrees. Combine flour, baking powder, baking soda, salt, and coconut sugar in a large mixing bowl. If you can’t find coconut sugar (they have it at Trader Joe’s!) feel free to swap in equal parts cane and brown sugar. I love the hint of flavor that coconut sugar adds!

In a separate bowl, mash the bananas until they are liquefied and free of most lumps. Add the eggs, vanilla, coconut oil, and coconut milk and whisk to combine.

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Pour the wet ingredients into the dry mixture and stir until just combined.  Fold in the coconut flakes and finely diced dried mango, and pour the batter into a greased loaf pan.  Sprinkle a bit of extra coconut flake on top!

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Bake for one hour until golden brown on top. Check for done-ness using a knife inserted at the thickest part of the loaf – make sure it comes out clean!

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Transfer loaf to a cooling rack and allow to cool before slicing.

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Slather with even more coconut oil if you can stand it.  Or go crazy and try mango or pineapple jam.  Or if you want more of the classic banana bread taste, you can always opt for butter or Earth Balance (boooooooor-ing!).

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However you slice and top it, I hope you enjoy.  Our loaf has almost disappeared in less than 24 hours – always a good sign of something we’ll most definitely make again. 

PS – since we didn’t have a wrap-up this week, I need to share the winner of the Oh She Glows Cookbook giveaway!  Our lucky winner is…

Kaitlin who said, “Angela’s blog was the first foodie blog I ever read and I’ve never stopped! I am constantly trying out her recipes and picking up tools she recommends. This book is a must in my kitchen!” 

Thanks to all who entered!

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