I was so excited to make chia seed pudding! It is all the rage lately and I have never even tried it. It is extremely easy to make and of course tastes amazing.
I made this on Sunday with my neighbor Hanja (who is awesome). We basically turned Sunday into a major girl day full of boy talk, Real Housewives of New York City, cooking, wine, power walking, skinny cocktails- and did I mention boy talk?
Hanja and I randomly became friends one night when I was bored. I knocked on her door and basically asked her to come grab cocktails with me. She was down and since then we have become good friends. Unfortunately Hanja will be moving to NYC, but that just gives me an excuse to visit her.
1ounce of chia seeds contains:
- 11 grams of fiber
- 4.4 grams of protein
- Omega-3 fatty acids
- 137 calories
Omega-3’s lower inflammation levels in your body which may prevent heart disease and cancer. Fiber slows digestion and can prevent diabetes.
Why I love chia seed pudding:
- It totally works as a dessert
- You can get creative… aka chocolate almond milk + peanut butter chia seed pudding? YUM!
- It’ easy to prepare
- Way cheaper to make it yourself then order from a restaurant
Vanilla Almond Chia Seed Pudding
Yields: 4 servings // Prep time: 10 minutes // Refrigeration time: 4 hours
- ¼ cup raw chia seeds
- 1 cup sweetened vanilla almond milk
- 1 cup plain non-fat Greek yogurt
- 1 teaspoons pure vanilla extract
- 3 Tbsp pure maple syrup
- 1 cup fresh blueberries
- 4 Tbsp slivered almonds
- Add chia seeds, yogurt, almond milk, vanilla and maple syrup to a medium sized bowl. Whisk to combine.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring occasionally. For best results, let the chia pudding refrigerate overnight.
- When it’s ready (it will thicken and turn into a pudding) place in a bowl and top with blueberries and slivered almonds.
I’d love to hear your comments!!