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Hi, I'm Sara, a Nutritionist, Director with Beautycounter, and blogger. I’m so happy you’re here! The journey to vibrant health looks different for all of us. The one thing we all have in common - there isn’t just one way to get there. Follow me as I navigate all of the ways to be well beyond the kitchen.

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June 22, 2019

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MAPLE VANILLA CHIA SEED PUDDING

May 14, 2018

Making breakfast/snack ahead of time is something I’m always trying to do more of, but am never that successful with. Whenever I take just 10 minutes to prep breakfast the night before, our mornings are always smoother! Yet, it’s not a habit that I’ve gotten to stick yet.

 

I’m hoping these new chia parfaits I’ve been making will be a game changer. Finn is loving them, and especially on our busy mornings, it’s nice to not have to think too hard about breakfast. Other foods we try to prepare in advance are - egg muffins, gelatin gummies, almond flour muffins, hummus, kefir pouches, and energy balls.

 

Chia seeds have a texture similar to tapioca. They’re a very good source of fiber, a good source of omega 3 fats, and a decent source of protein. They also contain calcium, phosphorus, magnesium, and manganese - and, they’re a great source of antioxidants. The texture can feel a little slimy for some, but go ahead and give them a try! Just don’t forget to check your teeth after, they can easily get stuck in between the teeth :)

 

 

 

Chia Seed Pudding

 

Serves: 4-5

 

Ingredients:

  • ½ cup chia seeds

  • 2 cups milk - whole cows, nut, or seed milk

  • 3 TBSP maple syrup

  • 3 tsp vanilla extract

  • 1 tsp cinnamon

 

Preparation:

  1. Combine all ingredients in a large mason jar or a large bowl. If in a jar, shake every 15 minutes for one hour. If in a bowl, stir every 15 minutes for one hour. The shaking/stirring is key, chia seeds can swell to 9-12 times their size in just 10 minutes! If you don’t shake or stir, they will clump together and you won’t get the desired result.

  2. There is no heat cooking involved in this recipes - it’s so easy! Once the pudding is thick, and the hour is up, transfer to a large container or portion into individual mason jars as parfaits.

 

Notes:

  • Chia pudding is very versatile, you can really play around with different flavors. I’ve made both pumpkin - add ¾ cup to this recipe, and chocolate - add 4 TBSP cacao powder to this recipe - both are really yummy!

  • If you’re wanting to make a parfait with your pudding, grab some mason jars and start layering. Some ideas of what to layer with - frozen berries, frozen cherries, almond butter, coconut flakes, nuts, and seeds. Get creative - the options are endless! (If you’re using frozen berries, make the parfaits a few hours before hand so the berries melt and release their yummy juices.)

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