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By Danielle

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Ch-ch-chia Seed Pudding

November 11, 2016

 

I know some of you will remember the old chia seed commercials in the US - not sure if they still air and sell chia pets? Either way, chia seeds are enjoying a renaissance due to them being an uh-mazing source of plant-based protein. 

 

The word "chia" means strength or energy in the Mayan language. They pack fiber, protein, omega 6 and 3, calcium, etc. These little dudes are mega packed with so much goodness, which is why they have been deemed the [sometimes annoying] title of superfood

 

Have you tried chia seeds yet? If not, I highly suggest you buy a bag and start to incorporate these into your daily life. We eat them a lot lately as a breakfast pudding (recipe below) BUT you could also add them to a smoothie, oatmeal, salad or even water (recipe coming soon!). 

 

This recipe is wholeheartedly "kid approved" in my household. The little ones in this family eat this for breakfast a few days a week with gusto. 

 

Let me know how you like it! 

 

Chia Seed Pudding

 

- 3 cup unsweetened non-dairy milk (e.g. almond, coconut, etc.)
- 1/2 cup chia seeds
- 3 ripe bananas


For a smoother version, place all ingredients in food processor or blender and mix until smooth. If you like the consistency of chia seeds, blend all ingredients minus the chia seeds and the mix in after. 

 

Store in fridge and eat within 3 - 4 days. 

 

Use as a based and add toppings - e.g. cacao, top with blueberries, coconut flakes, nuts, cinnamon, granola, etc. 

 

 

 

 

 

 

 

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