Chia Pudding: Recipe

I decided to finally see what all the fuss is about with chia pudding. It is all over my radar: my Food & Nutrition Magazine, and the various forms of social media. 

With recently moving and not having all of my kitchen utensils and specialty items (I.e. Chia seeds) until very recently- I haven’t been trying a lot of new things until very recently. 

So chia pudding is great. It’s sweet with still giving you nutritional value. It’s vegan, gluten free- I mean I think it’s technically paleo if you’re into all the labels- bottom line is its phenom, and it packs a really big punch of nutrition. 

Here is what you need:

2 cups unsweetened almond or coconut milk 

1/2 tsp vanilla or 3-4 drops liquid stevia

1 tbsp honey

1/2 cup chia seeds

Cinnamon to taste 

**This is what gives you the chia base. And literally just gently whisk everything together.

To add fruit purée just put 1-1 1/2 cups fruit with 1/4 c water in a blender, mix until smooth.

Put the fruit in the bottom of the bowls- I like to layer them, I think it looks pretty. Then added the chia base on top.

  
This makes two servings 

Calories: 347

Total Fat: 14g

Monounsaturated Fats: 2 g

Polyunsaturated Fats: 10 g (there are those omega 3’s!!!)

Sodium: 161 mg

Potassium: 281 mg

Total Carb: 42 g

Sugars 19 g

Protein: 13 g
Moving forward I don’t think the honey is totally necessary if you opt to use stevia (as I did, along with vanilla and cinnamon). Cutting that out and/or down will also lower the carbs and sugar. 

This took me 5-10 minutes of total prep time. I put the bowls in the refrigerator over night and in the morning I had some majestic chia pudding.

  
So go make some. If you do smaller portions it would be a great snack, larger portions can obviously be used for meals. For more protein, dissolve some protein powder in the milk, then add the chia seed and other ingredients.