My Chia Seed Pudding recipe was featured on the cool website, FITTBD. Check it out, and if you make the recipe, please leave me a comment and let me know how you liked it (or loved it)!
A Chia Seed Recipe That Rocks!
Pudding doesn’t have to come out of a package (we’re talking to you, Jell-O) or contain loads of sugar and empty calories. Just ask Tiana Hill, a wellness coach and yoga instructor at Floo-id Yogawhose been whipping up chia seed pudding since before the tiny superfood was cool. “About four years back, a family member developed a serious heart condition and so I was on the hunt to find foods that were heart healthy and tasted good – and that’s how I stumbled on chia seed pudding,” says Tiana. The recipe fit the bill and more. Chia seeds aren’t only heart healthy, they’re packed with bone-building calcium, iron and fiber. Over the years, Tiana has tweaked and simplified the recipe, and turned it into a family favorite – and you can too!
Recipe: Tiana’s Chia Seed Pudding
Chia seed pudding not only tastes amazing, but it is good for us, so my family tends to have it on a weekly basis for breakfast or for a sweet treat!
Chia Seed Pudding (serves 4)
2 cups unsweeted almond milk
2 tablespoons agave
1/2 cups chia seeds
1 teaspoon vanilla
1 pint strawberries, sliced (about 2 cups)
1-2 bananas, sliced
1/4 cup shredded coconut
1/4 cup slivered almonds
Drizzle of agave (optional)
1. In a medium bowl, gently whisk almond milk, 2 tablespoons agave and vanilla until combined. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they’ve settled, cover and refrigerate overnight, or until the pudding has set (at least 4 hours).
2. Before serving, stir the pudding to make sure there are no clumps. Spoon the pudding into 4 bowls or glasses. Top with strawberries, bananas, coconut, almonds, a drizzle of agave. ENJOY!