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Hey there everybody,

Kristy here! I have been craving some chia seed pudding lately. The only problem is that the recipe I really like involves soaking cashews overnight and I just always forget. I figured that I should be able to make some sort of vanilla protein chia pudding without the hassle. So I just threw a few things together and I think it came out pretty good. Chia pudding is a lot like tapioca pudding, only so much better for you. Chia seeds are a good source of omega-3 fatty acids, protein, fiber, and a multitude of nutrients.  They really do wonders at keeping me satiated. They are like tiny little sponges that soak up everything.  We use chia seeds and water as an egg substitute in a lot of our recipes because they get so gelatinous.  A word of warning though, DON’T EAT TOO MUCH AT ONCE! Chia seeds will make the bowels move and move good. So if you aren’t used to eating chia seeds, go easy.

Recipe:

2 cups milk (any type will do)

1 scoop vanilla protein powder (I use Sunwarrior)

2 tablespoons nut butter (I used cashew but any would work)

2 teaspoons vanilla

2 tablespoons maple syrup (or any sweetener of choice)

A pinch of salt and a pinch of cinnamon

¼ cup chia seeds

Method:

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Put all the ingredients in a blender except for the chia seeds and blend until smooth.

 

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Add the mixture to a clear bowl  and then add the chia seeds to the liquid mixture.

 

 

 

 

Stir the mixture a few times over the next fifteen minutes and insure that there are no clumps. It will thicken up a bit but it will need a few hours in the fridge to set up. 

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I like to serve the pudding with some berries on top with some sliced almonds and shredded coconut. A dusting of cocoa is a nice indulgence.

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I would say a serving would be about ½ cup and this should last in the fridge for about a week. This pudding is great for breakfast. I usually have a smoothie in the morning with about ¼ cup of this pudding so I can stay full for a while. But this is obviously great for a dessert as well!