A Healthy & Easy Breakfast...Chia Seed Pudding!

If you are like me sometimes you oversleep. I cannot tell you how many times I have woken up with my phone in my sheets and know that I must have turned off the alarm in my sleep. Luckily, I have an internal alarm that doesn't let me sleep past 7:30am. 

Even on these mornings I do not skip breakfast, even if it is as simple as grabbing a Think Thin Bar as I run out the door, I always have something in the morning. I honestly don't know how people don't eat breakfast. I wake up starving and having something already prepared really helps. 

Watermelon Jalapeño Mint Salad

This 4th of July spice up your get together with this fresh and easy 
Watermelon Jalapeño Mint Salad.

I love this recipe for two reasons. It is easy and it is pretty much a combo of most of my favorite things...the bonus is how fresh and delicious it is. This salad will hit the spot on any hot summer day/night but it is also perfect to share with family and friends for the 4th of July!

Serves 6 (as a side)

Prep-Time: 20 minutes

Cook-Time: 8 minutes if you sauté the jalapeños (shown) but this is not necessary

What You Will Need:

1 Jalapeño 

7 C. Cubed (bite size) Watermelon

1/2 C. Chopped Mint

Sea Salt (to taste and I only do this if I sauté the jalapeño) 

1 C. Arugula

1/2 C. Crumbled Feta

1/2 C. Chopped Red Onion

Balsamic Vinegar

1 Tsp. Coconut Oil (if you sauté the jalapeño, shown below)

Let's Get Started:

1) Prep all of the ingredients: 

• Thinly slice the jalapeño (if you want to sauté it do so in the beginning so it has time to cool before adding to the salad. Keep in mind, if you do not like a lot of heat remove the seeds and if you want to turn up the heat leave the seeds in. 
• If you do want to crisp up the jalapeño slices use a sauté pan with 1tsp coconut oil (or oil of your choice) over medium heat until they start to get crispy, stir occasionally and add a pinch of salt or to taste. Again, you can always keep the jalapeño fresh (both ways are yummy and my hubby and I go back and forth on this).








• Thinly slice and then chop the onion so you have 1/2 Cup chopped.

• Chop up a 1/2 Cup mint.

• Cut up 7 Cups of watermelon into bite-sized cubes.

2) Once all of the ingredients are chopped, sliced and cut up combine the watermelon, mint, onion and 1 Cup of arugula into serving bowl.

3) Toss all the yummy goodness together and then right before serving add 1/2 Cup crumbled feta cheese, the jalapeño slices and drizzle a balsamic vinegar lightly over the top.

I use this yummy local vinegar that I bought in the Carmel Village:

Bon Appetite!

I hope you all enjoy this delicous summer salad recipe. If you try it let me know what you think by leaving a comment below.

Enjoy and have a safe 4th of July!

XO,

Jenna

PS- Try pairing it with a minty mojito :-)