Tuesday, August 7, 2018

My Chia Seed Pudding Recipe

I've been trying to make a serious change in my diet to become healthier in general. It's been a slow process, but every week I try and incorporate more and more vegetables/fruits. It's difficult to find new recipes that taste good and also have lots of nutritional value. I came across chia seed pudding on Pinterest and after trial + error, I made my own recipe! 

I've been eating this on-and-off for months and find myself craving it sometimes. It's so versatile because you can add whatever fruit/toppings you'd like and it's great for fiber intake! For example, I like a subtle coconut-y taste, so I add more coconut milk and less honey if I'm watching my sugar intake.

Creamy Chia Seed Recipe: 

1. Use 1 tablespoon of organic chia seed for every 2 tablespoons of unsweetened almond milk (so you can make as much or as little as you would like). You can swap almond milk out for whole milk or soymilk if you'd like. 

2. Add several tablespoons of coconut milk (gives it a creamy texture + depth in flavor). Let the chia seeds bloom in the refrigerator. You can make multiple servings, but since I only make them for myself I make one serving at a time. 

3. Add chopped up fruit such as strawberries, blueberries, or raspberries -- you can add any fruit such as dragonfruit or even cherries. I like to put in frozen strawberries + blueberries since they make the pudding cold and because frozen fruit is more convenient. 

4. Mix in some honey to taste and serve! Stevia or agave syrup can also work. 

This takes me less than 5 minutes to make and it makes for a great dessert. It's something not heavy or too sugary so it's a go-to. It's super simple and will help a sugar craving here and there. You can always add more fruit or cacao bits for crunch. 


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