Chia pudding is a delicious snack to have on hand, one that I often ate throughout my pregnancy!
Chia seeds contain antioxidants, vitamins, a variety of minerals such as calcium and protein. They're also an excellent plant-based source of omega-3. They're high in fibre and when soaked in liquid, transform into a gel that provides your body with tons of energy while also cleansing your digestive tract. Plus, they're delicious!
Tip: Use chia seeds as an egg replacer in your baking.
1 Tbsp chia seeds + 3 Tbsp water = 1 egg
yield: all recipes make one serving
3 Tbsp whole chia seeds
2/3 cup unsweetened almond milk
1 tsp cinnamon
2 tsp pure maple syrup
Begin by stirring all of the ingredients together in a bowl. Next, transfer them to an airtight, glass container and store them in the fridge for at least three hours. I prepare my chia pudding the night before and keep it in the fridge overnight so I can have it for breakfast or lunch the next day.
Banana Chocolate Coconut Chia Pudding
1 banana, peeled & cut into coins
2 tsp cacao powder
1 Tbsp coconut ribbons
a sprinkle of cinnamon
Add the cacao powder to chia pudding and stir well until evenly mixed. Then, place the banana coins at the bottom of a glass. Next, add the chia pudding and top it all off with coconut and cinnamon. Dairy-free chocolate chips would also be a great topping!
Strawberry Almond Chia Pudding
1 handful strawberries, washed and cut in half (stems removed)
1 Tbsp shaved almonds
1 tsp buckwheat groats (or more if you desire)
Spoon the chia pudding into a glass. Top it with strawberries, almonds and buckwheat groats. If you prefer, you can also add a small drizzle of maple syrup on top for extra sweetness.