When Breakfast Can Taste Like Dessert
(and you won’t want to fall asleep after)
I feel like I’m constantly snapping photos of chia seed pudding (because I am) but the truth is it’s just too easy not to and there are so many ways to reinvent it.
This one features - banana, almonds, medjool dates, vegan carob chips, and gluten free buckwheat flakes.
The ingredients you’ll need for the chia seed pudding are the following - almond milk (or coconut milk, your choice), chia seeds, and agave nectar.
Chia seeds expand in liquid so you will want to soak the pudding for a minimum of 4 hours. I usually let it sit overnight. 1 cup almond milk, 2.5 tbsp of chia seeds, and 1 tsp of agave usually works for me. This will give you about two small servings. If you want it to be more sweet you can add more agave, a hint of vanilla extract or stevia. It’s simple - put them all in a bowl and mix *vigorously* for a minute or two. Let sit overnight in the fridge and ta-da it’s done. The pudding also keeps well so you’ll be able to have it in the fridge for about 48 hours if needed.
If you’re looking to cut calories or fat this might not be your bet - chia seeds arn’t low in either of those but I try not to ever count calories and instead count nutrition.There’s a reason why chia seeds are so popular right now. Chia seeds are high in omega 3 and 6. (Who needs fish!?) And contain a ton of fiber. They’re also a good source of calcium, phosphorus, and manganese. Have fun reinventing - there are SO many ways! Love to call this a beauty food, because it’s beautiful and will make you beautiful too.