While it was only a four day week, it sure felt longer. 

Around the fall is when my mood begins to change. While I adore the fall (and yes, dare I say pumpkin spice), something about this time of year always adds a damper to the mood. 

Typically with the rush of holidays and my birthday a mix of emotions overcomes me and reminds me each year that my father is absent for these milestones. While this upcoming December marks his ten year anniversary of passing, I still get sad.

I've been working on setting intentions each day, being more mindful of my emotions, and taking a moment to let those feelings be instead of sweeping them under the rug. While I am incredibly aware of my feelings and what caused them and have even gotten better about managing my anxiety, there are still moments when I feel all hell will break loose. But rather than recognizing in the moment why I am upset and letting it go, I am taking a moment to just be. 

And with that, I hope you too can just be. 

 Servings: 2 chia puddings


  • 4 tablespoons of chia seeds
  • 1  1/4 cup almond milk (unsweetened)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 4 figs
  • 1 teaspoon ghee (I used a vanilla flavored one)


  1. Mix the chia seeds, milk, and spices well.
  2. Refrigerate for 4 hours or overnight
  3. Once the chia has expanded, divide between two bowls.
  4. Sautè the figs in the ghee for 1-2 minutes.
  5. Top figs on pudding.
  6. Enjoy!