Hi Peeps! Yes, I’m still alive and still healthy, so don’t fret. Honestly, I’m just like you all, working hard, raising kids, finding time and space for playtime, and overall living a full happy life. I want you to know that I’m never going to just go away or stop blogging, so please keep checking in, or follow me on Instagram. I’m on Insta all the time posting pics or sharing stories. I love using Instagram stories, as it’s a super easy way to post a quick video or picture on the go and to just say “hi.”
I’m posting this chia pudding because I’ve sharing it on my Insta stories and eating it non-stop, so enough readers asked me for the recipe, so I’m posting it for you all today! It’s my post work travel cleansing breakfast. I feel alive after eating this breakfast and don’t feel weighed down in the least. I also have great energy for my workouts.
This chia pudding is basically a “grab-an-go” breakfast which is perfect for those busy mornings! It’s ULTRA EASY to make, (takes just 5 minutes) and is ready to go in the morning! All you have to do in the morning is open your refrigerator, grab the pudding, twist off the lid, add a few favorite ingredients, and dig in! How easy is that?
Chia seeds are a powerhouse! They are an excellent source of anti-inflammatory Omega-3 fatty acids. They’re high in fiber and contain more protein than most plant foods. They also contain more calcium than milk. Say what!?
I typically add my favorite ingredients (berries, un-sweetened coconut, raw cacao nibs) to the chia pudding right before I’m going to eat it, but if you want to have it as a grab-and-go, then you can add everything to the thickened chia before you put in the fridge.
- ¼ cup chia seeds
- ¾ cup almond, pecan or cashew milk - your favorite nut milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of pink himalayan sea salt
- * Optional - 1 tablespoon maple syrup or honey - I tend to add maple syrup, as it gives it some flavor, but totally up to you
- In a cup or small container with a lid; add chia, nut milk, vanilla, cinnamon, sea salt and maple syrup (if using).
- Stir the mixture well, making sure to scrape down sides of cup.
- Stir mixture every couple of minutes making sure to break up any chia clumps until mixture thickens up, about 20 minutes.
- Cover and put in the fridge overnight.
- You can top the thickened pudding with your favorite ingredients (berries, coconut, cacao nibs) before you store it in the fridge, or when you're actually going to eat it.
Below are two more of my favorite grab-and-go breakfasts! I mean life is about variety, right?
Overnight refrigerator steel-cut oats with chia and strawberries.
Overnight refrigerator steel-cut oats with almond butter and cacao nibs.
Please share and let me know what you’re topping your chia pudding with. Write me below or tag me in your Instagram photos and I’ll share on my story. Have an awesome week!
xoxo,
Jackie
Good to see you!
That thing with feeling 12? I recently turned 60, STILL feel 12, and have never felt healthier in my life!
Hi Jean, LOVE this! I love that you have an inner child of 12 too! Yay! Also, great to hear that 60 is the new 30 :). Have an awesome week. xoxo, Jackie
This was AMAZING !!! We had it for lunch, and already looking forward to leftovers for dinner. I made it in my Instant Pot… super duper easy! Thank you!
So glad to see you back. I enjoy so many of your recipes, healthy but delicious. One of our standbys is your turkey burgers…..
Hi, seeing you post again made me smile, thanks for the lovely post and recipe. I’ll check it out on instagram as I hang there with food photos too! Cheers
Sally