Ch-ch-ch-Chia Pudding!

I have been trying to incorporate this mighty superfood into my daily diet for a while now and this may be the award-winning recipe! Enjoy chia pudding for breakfast, snack, and even dessert! This pudding is delicious and tasty, not overly sweet, yet completely satisfying. The chia seed is one of the most powerful and nutritious superfoods in the world. Packed full of antioxidants, fiber, protein, vitamins, minerals, and the richest plant-source of omega-3.

Just a measly two tablespoons of chia seeds provide you with more “omega-3 than Atlantic salmon, more antioxidants than blueberries, more fiber than bran flakes, more calcium than 2% milk, and more protein, fiber and calcium than flax seeds” (The Chia Seed).

The chia seed has this amazing ‘gelling’ capability that allows it to thicken liquids. What happens when we eat something that is thick? We feel full! Because chia seeds can absorb so much water and have high soluble fiber levels, they slowly and naturally release stored carbs into the bloodstream – thus reducing cravings. These seeds are also energizing, increasing endurance and stamina and easily digestible. Sounds like a winning superfood to me!

Now you can make this recipe and indulge in your creation within thirty minutes; however, I prefer to whip my pudding up the night before and enjoy it for breakfast. This allows the pudding more time to thicken and it makes for a quick, convenient, and nutritious breakfast!

Ingredients:

¾ cup of unsweetened almond milk (I like the vanilla almond milk)

¼ cup of chia seeds

½ banana, mashed (optional)

2 tablespoons of honey (or sweetener of your choice)

1 teaspoon pure organic vanilla

1 teaspoon cinnamon

* This recipe makes enough for one person, unless you are kind enough to share.

Directions:

Add the mashed banana, almond milk, honey, vanilla, and cinnamon to a medium bowl and mix well. Add the chia seeds and stir quickly to prevent the chia seeds from clumping. 

Transfer the mixture to a bowl that can be sealed and place it in the refrigerator. Let the pudding thicken for at least thirty minutes (or overnight) before diving in spoon first. Enjoy!!!!