Woo hoo!!! To break into the big number 4-0 recipe, I decided on this super simple, lightly sweet, lovely chia pudding. First things first, Chia seeds are AWESOME for you. They are loaded with antioxidants, fiber, protein, they can improve exercise performance as much as a sports drink can (but without all the added sugar and empty calories), the list goes on.
And yet, this dish tastes similar to Tapioca pudding, YUM!!! A dessert type dish that’s truly healthy? You bet. I recommend topping it with any type of berries, as I have in the photo of my own breakfast. This recipe is lactose-free, gluten-free AND refined sugar-free.
This makes a fabulous breakfast or anytime-snack. I promise, once you’ve tried it once, you’ll be hooked. So easy to make, so light, so yummy.
1 cup of coconut milk
3-4 tablespoons of chia seeds
2-3 tablespoons of honey
1 teaspoon of vanilla extract (optional)
Any type of fresh berries that you desire (I love raspberries and blueberries)
- Pour the coconut milk into a cereal bowl. Spoon in the chia seeds. Stir well, making sure to dunk all the chia seeds into the milk completely using your spoon. Chia seeds absorb liquid and expand, but if you just leave them lying on top without stirring, they will remain partially crunchy and the pudding will not form properly.
- After stirring/mixing well, add in the honey and vanilla. Stir a bit more to combine all ingredients well.
- Place the pudding in the fridge, covered, for at least 3 hours. However I usually make this in the evening and eat it for breakfast the next day.
- Top with berries and enjoy!!! (If for some reason you prefer it sweeter upon tasting it, add more honey).