I’d like to share with you guys my new breakfast, Chia Pudding! It’s easy to make and keeps you full longer. The benefits of eating chia is that it’s high in protein and fiber and I used an equally less fattening Dairy Free Coconut Milk by So Delicious to make it even healthier, which I’m doing a giveaway off by the way. Keep reading!
Chia Pudding has always been on my list of foods to try. I’ve seen a number of it on Pinterest and thought it looks yummy enough, especially since they look like clear boba pearls or sago. I first had it last month during a whole day blog conference in Temecula(Bloggy Boot Camp) and actually liked it.
I arrived early in Temecula that day so I went to this restaurant EAT to get breakfast and they had it. That was also the day I was really thinking of starting to eat healthy again. But if you know me that happens a lot of times and I fall back to my bad habits after a few days. But anyhow, at least for that day, I went for Chia Pudding in spite the fact that the Lemon Loaf was in front of me. I actually ate healthy that week and shed 4 pounds.
Hopefully starting today, I can get back to eating healthy again and I’m sharing with you guys this easy to make Chia Pudding Recipe. You can top it with anything but since there’s tons of watermelon right now, I went with watermelon. But you can put nuts, sunflower seeds, other fruits, raisins, granolas, or a combination of them. Plus it super easy to make.
- 3 Cups Coconut Milk or Almond Milk
- 2/3 cup Chia Seeds
- 3 tbsp Organic Maple Syrup or Honey
- 1 tsp Cinnamon(optional but I used it)
Whisk all the Chia Pudding ingredients together in a bowl. Chill for an hour or what I did was chill it overnight. I place the topping when I was ready to eat it. But you can get containers so you can portion it for the days to come or to bring to work. Either use this canning 8 oz. jar or this
Pyrex glass cup with lid. This recipe serves 4 people.
- High Fiber
- High Protein
- High in Omega-3 Fatty Acids and more