NomNom: Chia Seed Pudding

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.

NomNom: Mango Coconut Chia Pudding

I finally jumped on the nutrition train. Well, sorta. I'm not at that point in my life to cut out all sorts of not so healthy for me types of food yet. It's not in the stars for me as of now but I am making a more conscious effort to be more cognizant of what goes into my body. Baby steps.

If you haven't heard by now, chia seeds have been and still are a major thing in the health food world. I'm usually skeptical in the beginning when there's so much hoopla surrounding the next big "superfood" so I've resisted experimenting with chia seeds for a long time. I suppose that's the rebellious part in me. I dunno.

So a quick breakdown on these seeds. They are packed with omega-3 fatty acids, protein, fiber, and calcium (up to three times more than a serving of milk!!) and well you get the picture. People use it to sprinkle it in their smoothies, oatmeals, and whatever else the heart desires. I found that boring so after researching a bit more, I found that it's also used to make pudding. These seeds by itself are bland so they need help with taste enhancement which is where the fun experimenting part comes in. I assemble mine in a mason jar to give it a good, solid shake and let it sit overnight in the fridge so it can be part of my morning routine or a a snack I can reach for in the fridge. Did I mention how filling it is?

I can't get over how the seeds absorb the liquid and expand in size like crazy. The texture reminds me of rice pudding and let me tell you, the combination of the ingredients I'm sharing with you today are WINNING. Chia seeds are legit, friends.

I now understand what the rage is all about. I'm a believer.


Ingredients (Adapted from www.SkinnyTaste.com): Yields: 2 servings
1/2 cup lite coconut milk
1/2 cup unsweetened almond milk
3/4 cup fresh ripe champagne mango, diced
2 tbsp chia seeds
1 tbsp sweetened shredded coconut
4-6 drops Agave Nectar (or sugar/honey to taste)

Procedure
1. Combine all ingredients in a container. Close and shake well. (I found mason jars work well).
2. Let it sit for 20 minutes and shake well again. Refrigerate over night or for at least 8 hours.