Chia Seed Pudding
Prep Time
3 minutes
Prep Notes
Put in the fridge overnight and this yummy goodness is ready for you to serve in the morning. No cooking needed.
Cooking Time
0 minutes
Yields
Two servings
Ingredients
1/3 cup chia seeds
1 cup dairy-free milk, (I use coconut milk; you can use almond milk or regular milk)
1 tsp. vanilla
½ tsp. cinnamon
2 tsp. raw honey or 100% pure maple syrup or a few drops of stevia
Directions
Place all ingredients in a mason jar, cover with lid and shake.
Notes
- This recipe makes serving breakfast on a busy morning a snap. This is a fantastic snack idea as well.
- Go crazy with toppings or add ins. Some ideas are: sliced banana, blueberries, strawberries, goji berries, pomegranate seeds, chopped peaches, kiwi, figs, your favorite nuts or seeds, almond butter, sun butter and cacao.
- You can double or even triple the recipe as it lasts for a couple of days in the fridge. I can’t tell you exactly how long because my kids gobble it up.
- Chia seeds are loaded with protein, antioxidants, anti-inflammatory omega-3 fatty acids, fiber and calcium. They are an excellent source of calcium for those who don’t eat dairy.
- Just one ounce of chia seeds contains 11 grams of fiber. They can absorb 10-12 times their weight in water and expand in your stomach, increasing fullness. Chia seeds also feed the good bacteria in our gut which is crucial for gut health.
Integrative nutrition combines the principles of traditional nutrition guidelines and functional nutrition to provide a more individualized approach to eating and living. It goes beyond basic dietary guidelines to empower people to get more curious about how their food choices impact their unique body, which often supports them in discovering root causes for various illnesses and maladies.