If you’re an 80’s or 90’s baby, then you gotta remember, “Cha cha cha Chia!” commercials! I wanted a Chia Pet so bad when I was younger. Little did I know, these little seeds are crazy good for you and they’re gluten free. Did you know that just one ounce of chia seeds packs 11 grams of fiber and almost 5 grams of omega-3s? These little seeds are also filled with protein, calcium and so much more. So if you haven’t addd chia seeds to your diet, now is the perfect time.
Chia seeds are great to sprinkle on cereal or oatmeal, awesome additives for smoothies or fruit juices, and great to bake with. But the favorite use in my house is chia pudding. Here’s how I do it…
– 3 1/2 Tbsp. Chia Seeds
– 1 cup of milk (nut milk is best- I prefer organic unsweetened almond milk)
Mix the two together and place in covered container. Refrigerate for minimum of 5-10 minutes. The seeds absorb the milk and take on a pudding/porridge like consistency, so the longer it sits, the better. I like to mix before bedtime and use for breakfast in the morning.
After fully chilled and expanded, here’s the rest of the recipe:
– 1 Smashed Large Banana
– 1 Tbsp. Organic Maple Syrup or Agave Nectar (optional)
– 1/2 Tsp. Vanilla Extract
Mix ingredients well. You can further refrigerate if desired, however not necessary. Top with your favorite fruits, we prefer sliced strawberries and blueberries.
This recipe is so delicious that it makes a great afternoon snack or even dessert. The added maple syrup or agave isn’t necessary, but if you like a little more sweet, it’s a great touch. This recipe makes enough for breakfast for both me and my hubby because chia is SO filling. A little bit goes a long way since the seeds are super packed with fiber.
If you already use chia regularly, what are some of your favorite recipes? I’d love to hear from my gorgeous girls!