Chia Pudding!

Ch-Ch-Ch-Chia Delicious!

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I have been very skeptical of Chia pudding. I am not really sure why, maybe I thought it would be too “seedy” or I would not like the texture… regardless, I decided to embrace it and play around with it in my little kitchen and I am so very glad I did! :o)

It is now absolutely a new favorite! It is perfect in so many different situations.  You can have it plain and simple or add a rainbow of toppings to suit your mood and your body’s needs! It can be a nut and seed powered breakfast, a refreshing snack or light dessert, a protein packed after run (or work out) re-fuel or pre-fuel and even a great on the go lunch.

The Power of Chia

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Chia seeds are rich in antioxidants, full of fiber, a great source of high quality protein as well as being rich in Omega 3 fatty acids and calcium.

They have long been used by athletes because of their amazing ability to help sustain energy. These little gems have certainly helped me power through some of my longer working days, making me a true believer!

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As with all things that I make, I started with my children in mind, How can I make this so they will log sit too? It can be tricky but they love fruit and any mention of dates or maple syrup perks them right up…  and then there is the color. Making things pink always makes them taste better to my daughter, so I started with the goal set, must be pink.

I used a base of banana and strawberries (hello ‘pink’), almond milk and a couple of  soaked dates, add in our chia seeds and we are all set! The base itself is very  yummy but where I really started having fun was with the toppings… so many options!

Before I get to the recipe, here is a list of some amazing topping suggestions to boost taste, add a power punch of protein, bulk up the fiber or simply  keep it a sweet little treat. In the photo below, right in front; I topped with kiwi, fresh mango, bee pollen and shredded coconut. Really refreshing!

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– Granola: Awesome way to bulk it up for a super powered breakfast.

– Raw nuts: Antioxidants, phenols and omega 3 fatty acids, vitamins and fiber.

– Coconut: Adds fiber, Iron and healthy fats.  IMG_4678

–  Maple syrup: a nice natural sweetener if you are serving it as a desert, or to drizzle over gorgeously healthy toppings and entice your wee ones to take the plunge :o).

– Fresh fruit: Loaded with vitamins and fiber.

– Bee pollen: Rich in proteins, B-complex vitamins and folic acid. Bee pollen is a natural energizer and gives amazing support to your intestinal flora which helps support your immune system… who wouldn’t want that??

– Hemp protein: An incredibly tasty and easily digestible source of protein.

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– Coconut whip cream: My favorite to add to everything!!!

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Chia pudding is also perfect for making in a jar and taking it with you on the road. I had my super long Sunday powered by a chia, oat, fruit and nut  jar that tasted so amazing and kept me completely satisfied through my longest  work day of the week.

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Enough said! Let’s move on to this super simple, super quick, super delicious recipe!

Chia Pudding  

1 Banana

6-8 Strawberries

1 Cup almond milk

2 Soaked dates ( you could used maple syrup instead if you prefer. 1-2 Tbsp)

1 Tsp vanilla (1/4 tsp ground vanilla bean powder, or more to taste)

1/4 Cup chia seeds

– Pre-soak 2 dates either over night or pour boiling water over them and let set for at least an hour.

– Place the banana, strawberries, dates and vanilla in the blender and blend until nice and creamy.

– Add  the chia seeds and pulse until just mixed.

– Pour into serving dishes, cover and refrigerate 4-8 hours or until set.

– Choose your favorite toppings and devour with great pleasure!!

For those of you who have already joined me, or would like to join me in  my obsession for coconut whip cream, here is a quick recipe:

Coconut Whip Cream

1 Can coconut milk (full fat)

1 Tbsp maple syrup

1/4 tsp ground vanilla bean powder

– Place the can of coconut milk in the refrigerator over night or for the day, about an hour before preparation, put the can in the freezer.

– Open the can and separate  the coconut cream from the coconut water (I use the coconut water in my smoothies the next day)

– Put the coconut cream in a bowl, add the maple syrup and ground vanilla bean powder. I use an immersion blender to mix and whip. Keep blending until whipped and creamy, it will form little peaks.

– Welcome to light, creamy, ridiculously delicious side of the plant-based eating world!! ;o)

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I hope you enjoy!

Thank you xx

About agodfrey

I am a Holistic Health Coach, Dance Teacher, and Mum of 2 gorgeous Babes. My mission is to inspire wellness. To help people remember to nourish and nurture themselves so that they can thrive. To ultimately live healthier, happier lives.

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