Happy New Year! I hope you all had a wonderful December and holiday season filled with love and good food. Today, I’m sharing one of my favourite healthy breakfast recipes – chia pudding but 100x better. The extra couple minutes it takes to add cardamom and saffron here just elevate this recipe to the next level.
I love meal prepping chia pudding because it’s vegan + gluten free and lasts about 4-5 days in the refrigerator. It makes the perfect grab and go snack or meal.
Plus chia seeds are an amazing super food to incorporate into your diet on a regular basis. They are tiny but contain an impressive amount of fiber, healthy fat including Omega 3s & even protein! Including high fiber foods in your diet is important to make you feel full longer, keep your bowels regular and can even help with weight loss because of the way they expand and soak up liquid, this helps to make you feel more satiated and keep blood sugar levels stable.
“Two tablespoons of chia seeds (1 ounce or 28 grams) contain about 140 calories, 4 grams of protein, 11 grams of fiber, 7 grams of unsaturated fat, 18% RDA for calcium, and trace minerals including zinc and copper. They are the richest plant source of omega-3 fatty acids. Chia seeds are a complete protein, containing all nine essential amino acids that cannot be made by the body. ”
I used full fat coconut cream to make this more of a decadent breakfast/dessert feel but you can use any milk you prefer. I’ve used almond milk often when I make this recipe but the thickness of the coconut cream, makes this extra special. Don’t be alarmed though, the mixture will be quite liquid until the chia seeds have had time to soak up the milk.
I would love for you to try out this recipe. Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!