Chia Pudding
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Chia pudding for me was the discovery of the century. Being sensitive to sugar means that within two hours of eating cereals (even the really good ones!) I’m starving and ready to murder something. Pancakes are even worse and porridge is a disaster.
Enter chia seeds. A powerhouse superfood that is crammed full of protein, fibre, antioxidants and omega 3s. Used by the traditional people of Mexico and Central America for thousands of years to fuel their bodies for long distance running between settlements.
Prepared with a plant based nut milk such as almond milk or coconut milk, this meal is high in protein and fat, keeps you full for hours, and puts serious petrol in your tank. Add some fresh fruit and some nuts and seeds, and this tastes like an amazing dessert except it’s breakfast time, and you don’t get any of the negative effects of a big sugar hit. It’s win win on every front.
Breakfast Chia Pudding
1 large serving
Ingredients:
3T chia seeds
1 cup of plant based milk (For seriously creamy use coconut milk, but this can be a little overwhelming. I prefer a 50/50 milk of almond milk and coconut milk, but if coconut is not your thing try almond milk or oat milk.)
1/4 tsp vanilla essence
3 T dessicated coconut
Optional:
Fruit - berries (my favourite is raspberries but any of the berries taste fantastic and pack an antioxidant punch), kiwifruit, banana, peaches and nectarines. Literally any fruit that knocks your socks off.
Chopped nuts and seeds - again any combination that rocks your world - pumpkin, sunflower and sesame seeds, chopped walnuts, almonds, macademias or hazelnuts, or a tablespoon of nut butter if that’s your easiest option.
Directions:
Put the chia seeds, dessicated coconut and vanilla in a bowl and combine. Pour over the nut milk and mix well, ensuring where possible that the chia seeds are not clumping together.
Place in the fridge for a minimum of 30mins but preferably 2 hours to allow the chia seeds to swell.
Serve with your ultimate combo of fresh fruit and nuts and seeds.