As I continue to battle this cold, I haven’t been in the mood to eat as much meat, so last night I made the curry farro and chickpea dish, which required a small amount of coconut milk. It seemed like such a waste to throw out the rest of the can of coconut milk, so I decided to turn it into chia seed pudding. I had approximately 1.25 cups of coconut milk remaining, so I added a light dash of pure vanilla extract, and about 0.35 cup of chia seeds. I divided the mixture into three jars and left them in the fridge overnight. They turned out to be a delicious breakfast, with some sliced bananas and sweet blueberries.