It’s almost the workweek again?! Say it isn’t so! If you’ve got a case of the Sunday Blues, this recipe is sure to help you forget all about it {and instead, dream of gooey, pudding goodness}. We recently picked up some chia seeds at the grocery store and thought we’d give it a try in our breakfast smoothies and dessert for a healthy kick in the caboose. Chia {yep, those same seeds used to sprout funny-looking “hair” on your Chia Pet in the 1980′s} are concentrated and bursting with healthy omega-3 fatty acids, protein, fiber, calcium and antioxidants, so it’s not really pudding, ya?
After researching other recipes online, we decided to make our own. The result was surprisingly sweet and simple!
Here’s what you’ll need {Serves 4}:
75 grams chia seeds (roughly half of a 5.3 oz packet)
2 cups almond milk
1 TSP vanilla extract
1 TBS white granulated sugar
Fresh or frozen strawberries
Powdered sugar
Sealable mason jar
Measure out your seeds {these can be put in whenever, but we added them last}. Fill the mason jar with 2 cups almond milk, and add in your vanilla and sugar.
Next, slowly add in your chia seeds in intervals. I find it best if you add a little, close the lid, shake it up, add a little, close the lid, shake it up…
Shake shake shake, shake shake shake, shake your puuuudding.
Back to the pudding.
Once all your seeds are in and well-mixed, stick the jar in the fridge for 4-6 hours {or overnight if you feel like it}.
After the refridge, the pudding should be similar to tapioca, but with a lot more fun texture {remember, it’s not a custard, so it won’t be crazy thick} and it will fall very slowly out of the jar.
Top with strawberries and powdered sugar, and eat up! This would also look amazing with freshly-sliced banana, and keep well if you want to pack it for lunch {but add the powdered sugar later}.
Side note: I had to make two bowls while photographing them, so I ate two. Don’t judge.
Any other chia recipes you’re dying to try?
Make it a fab week, friends.
xoxo