These days, in the heart of Stay Home Stay Safe I think we’re all finding comfort in the simple, little things. Here’s something that we’re loving nearly as much as our morning coffee! If you know us, you know that’s really saying something!
The beauty of chia pudding is that aside from chia seeds, I’m guessing you have nearly if not all of the necessary items or good substitutes on hand already. Plus, chia seeds deliver a massive amount of nutrition with minimal calories. Learn more here about that. A perk anytime, but especially now when we’re trying to eat as clean and nutrient dense as possible to support our immune function.
I use these quantities and evenly divide into 7 containers. If that’s too much for you, simply cut everything in half. The macros for our recipe are below. I created it in My Fitness Pal to easily see how many containers to use, and how different types of milks impacted overall nutrition.
Lee’s vanilla chia pudding
- .5 tsp pink sea salt
- 4 tsp vanilla extract
- 4 tsp maple syrup
- 1.5 C unsweetened vanilla Milkadamia macadamia nut milk
- 1.5 C Organic coconut milk (one can – I prefer Trader Joe’s brand with no additional fillers/ingredients)
- 1 C water
- 1 C organic chia seeds
- Warm up the coconut milk. I just pop the whole can in my oven while using it for something else
- Combine all the liquid and ingredients except the chia seeds and whisk together.
- Whisk chia seeds into liquid.
- Let bowl sit on counter and whisk every few minutes for around 30 minutes. I make this while I’m already doing things in the kitchen.
- Pour or ladle into 7 glass containers and store in fridge for up to a week.
Serve plain, or topped with 1/8 to 1/4 C of your favorite nut. We are loving walnuts and hazelnuts. I thawed some frozen raspberries for the kids and added a spoonful of those too this morning when I snapped the pic above. It was too beautiful to resist!
7 servings / 256 calories / 17.6 g fat / 7.9 g protein / 15 g carbohydrate / 11.6 g fiber / Plus calcium, iron, potassium and vitamin A!
I modified this from Portland fav, Minimalist Baker. She’s amazing! For our family the mix of coconut and macadamia nut milk works great, but water, cow’s milk, almond milk, really anything will do.
Author Lee Carson is a writer, health advocate and co-owner of Hyatt Training. She believes in a minimally processed whole-foods approach to nutrition, and loves sharing ways to use food and movement as catalysts and tools for optimal health. Learn more about Lee, or get in touch with her by emailing us at Go@HyattTraining.com.
Hyatt Training is a collective of certified, enthusiastic and innovative personal trainers in Portland, Oregon. To read more nutrition-related posts like this one, follow this link.