How to Make Chia Seed Pudding
I simply cannot hold out on you any longer.
Chia seed pudding has become my new obsession. I want to eat it every single day for the rest of my life.
First, let me list just some of the great health benefits of chia seeds: they are a great source of fiber, antioxidants, omega-3 fatty acids and minerals. They are gluten-free, for those of you who are mindful of that. They are super filling so you don’t fill up on other junk, help regulate the body’s insulin levels and can keep good cholesterol levels high and bad cholesterol levels low. Very important stuff.
Now let me tell you how you can whip them up into something so delicious, you won’t even care that they are good for you…you will just want more.
I borrowed this recipe from Giada de Laurentiis and have started whipping up a big batch of pudding every Sunday so I have a quick, easy, healthy breakfast option ready to go for my Monday to Friday. I buy my chia seeds at Sprouts for approximately $10 per bag and it lasts for a while, so it’s a sound investment. Here’s how to make it:
1 cup plain low-fat (2 percent) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B – I have become a fanatic about grade B syrup, the rest tastes so terrible to me now), plus extra for serving
1 teaspoon pure vanilla extract
Kosher salt (I skip this, but you can include if you want)
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted (I buy sliced almonds in bulk and put them in a 375 degree oven for about 8 minutes, tossing them around once or twice. I also made a big old batch and just keep them in a Ziploc for ongoing use)