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.
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.