Chia Pudding…move over tapioca!
One of my fondest memories growing up was stirring the pot to make homemade tapioca pudding with my mom and sisters. It was our “go to” dessert as kids and one that ruined me on ever eating the store bought varieties, I’m thankful for this! Now I have a new “go to dessert” and it’s one that is really healthy & can be prepared without any heat at all! Perfect recipe for young kiddos to help with, too. Chia pudding…as in chi chi chi chia! Chia seeds are gaining popularity for their amount of omega 3 fatty acids…I like them because I don’t have to mill them and they create a fun texture! I could go on and on about the preliminary research occurring on chia seeds, but let’s just say that they taste good and pack a nice nutrition-worthy punch. Take a peak at this simple way to eat more chias:
Chia Pudding
Ingredients
- 1/4 cup chia seeds
- 1 cup liquid (almond milk, coconut milk, rice milk, or milk)
- 1/2 cup fruit (mango, banana, tart cherries, pineapple, etc.)
- 1 Tbsp honey (brown sugar, palm sugar, molasses, etc.)
Directions
- Grab a mason jar (yep, a MASON JAR), add in all ingredients, stir and shake. Store in the refrigerator until it plumps up. This is best when it sits overnight. Top with your favorite fruit and dig in!
