Chia Pudding - 2 Ways


Let's try out this chia pudding. 

This cold is making me crave the tropics something fierce, so my first go consisted of:

2 tbsp chia seeds
1/2 cup coconut milk
1/2 tsp vanilla extract
2 tsp pure honey
(per container)

Stir the mixture up and let it sit for about 15-20 minutes. The chia seeds should be somewhat gelatinous. 

Then top with:
Fresh mango pieces
Sliced banana
Unsweetened, shredded coconut

Put in the fridge for up to 5 days or freeze for up to 3 weeks!

I come home tired, don't like to rush in the mornings... so taking just a couple of hours on a Sunday to prep for the entire week is the absolute best.

The second recipe I tried is:

2 tbsp chia seeds
1/2 cup almond milk
1/4 tsp vanilla extract
1/2 tbsp peanut butter
(per container)

Top with fresh blackberries
and drizzle with all-natural maple syrup.

The pb&j recipe only lasts about 2 days in the fridge but can still stay frozen for up to 3 weeks!

Try them out!

No comments

Note: Only a member of this blog may post a comment.