I've been having an ongoing love affair with chia pudding for a little over a month now and I see this becoming a long term thing. It started with this recipe and I've now become hooked on chia seeds. I'm not a huge breakfast person during the work week because I'd rather just use that time to sleep in, but I now have a breakfast rhythm going on. This is where chia puddings come in. I just prep it the night before and store it in the fridge so that it's happily waiting for me in the morning. A quick reach and grab. Done and done.
It's hard to say which chia recipe I love more because they're both equally awesome--I think I'm more excited that I discovered another chia recipe option that's just as great as the former...you know, in case my palate gets bored.
This recipe calls for fresh berries and almonds as toppings but it's so yummy just with the simple mix of Greek yogurt, almond milk, and vanilla that I've been eating the pudding as is, unadorned. But if you want to, feel free to go ahead with it. You do you.
Low in calorie, super healthy because chia seeds are crazy packed with nutrients, and really tasty. It's a trifecta of all.good.things. What's not to love about that?
Have a great weekend. Xo.
Ingredients (Adapted from Giada De Laurentiis/Food Network Mag Jan/Feb 2014): Yields: 2
1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2%) Greek yogurt (I used non-fat)
2 tablespoons maple syrup plus 4 teaspoons for serving (I used agave syrup)
1 teaspoon pure vanilla extract
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted
Procedure
1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, and the vanilla until just blended. Whisk in the chia seeds, let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
3. Spoon the pudding into 2 bowls of glasses; mound the berry mixture on top and serve.
It's hard to say which chia recipe I love more because they're both equally awesome--I think I'm more excited that I discovered another chia recipe option that's just as great as the former...you know, in case my palate gets bored.
This recipe calls for fresh berries and almonds as toppings but it's so yummy just with the simple mix of Greek yogurt, almond milk, and vanilla that I've been eating the pudding as is, unadorned. But if you want to, feel free to go ahead with it. You do you.
Low in calorie, super healthy because chia seeds are crazy packed with nutrients, and really tasty. It's a trifecta of all.good.things. What's not to love about that?
Have a great weekend. Xo.
Ingredients (Adapted from Giada De Laurentiis/Food Network Mag Jan/Feb 2014): Yields: 2
1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2%) Greek yogurt (I used non-fat)
2 tablespoons maple syrup plus 4 teaspoons for serving (I used agave syrup)
1 teaspoon pure vanilla extract
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted
Procedure
1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, and the vanilla until just blended. Whisk in the chia seeds, let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
3. Spoon the pudding into 2 bowls of glasses; mound the berry mixture on top and serve.
I just tried this today -- thanks so much for the recommendation and for this post!
ReplyDeleteIt’s great to add in your own touches, chia seed pudding variations are endless – nuts, seeds, yogurt, smoothies.
ReplyDeleteMarlene
Water Main Break Seattle