Last night, about an hour after putting Liam to sleep, I was craving sweets pretty badly… And if you’re breastfeeding like me, you know what I mean when I say “craving”. It’s not something you can just shrug off and get over. It’s more like…
All jokes aside, chia is an amazing seed. It contains more Omega-3s than salmon, is loaded with antioxidants, has a ton of fiber, is high in protein, lowers the risks of heart disease and type 2 Diabetes, and is also high in calcium, phosphorus, and magnesium. Chia seeds are also a good source of zinc, Vitamin B3, Potassium, Vitamin B1, and Vitamin B2.
Chia pudding is nothing new (just look it up on Pinterest for some inspiration!) but what is amazing about it is how versatile it can be. You can add cacao for chocolate pudding, peanut butter/honey, chai (with cinnamon, cardamom, and cloves), soaked nuts, top it with fruit… The possibilities are endless!
Remember that chia seeds can be blended, but they don’t necessarily have to be for the body to digest them (unlike flax seeds). I prefer them whole because of their soft, plump consistency (kind of like tapioca pearls) when soaked.
The chia pudding I put together is very simple and tasty as well. I was surprised that after refrigerating overnight, the consistency was so thick! All you need are the following ingredients:
I suggest blending all ingredients except chia seeds in a blender until smooth. This is especially important for the coconut milk, which tends to harden when cold. Then, whisk in the chia seeds. Pour into a jar or glass and refrigerate for at least 4 hours, preferably overnight. Top with fruit, cinnamon, and honey/maple syrup before eating, and voila! You’ve got yourself a dairy-free breakfast, dessert, or snack-on-the-go 🙂