Happy Friday everyone! I hope that everyone has exciting plans for this weekend and for Canada Day!
First off, let’s talk about the fact that this pudding is dairy-free. I am not saying that you have to never consume dairy again (I’m literally drinking regular chocolate milk while writing this, it was on sale this week). For most people, dairy is not a problem and can be digested regularly with no problems. For most people, going dairy-free will not make you healthier or skinnier or whatever nonsense is out there. There are a handful of people out there who are either lactose-intolerant or have a milk allergy. Those people do need to avoid dairy as much as possible. But they should be able to eat chia seed pudding too.
So chia seeds. I buy these bad boys at Bulk Barn and top everything with them. They can go on salads, in smoothies, in oatmeal and cereals, on top of avocado toast, in baking… there’s just so many things! But a little bit goes a long way. 1 tbsp of chia seeds has 4.5g of fat, but 3.5g of that is polyunsaturated fat, which can help lower your bad cholesterol and keep your cells healthy. That tbsp of chia seeds also has 5g of fiber, which will help keep you full. It also has 6% of the iron you need in a day, which is why I started eating them in the first place. Chia seeds aren’t going to magically make you lose weight or anything crazy, but they can be part of a healthy diet. Just remember that they do have a lot of fat, like any seed or nut, so don’t make them the only thing you’re eating.
This recipe makes 4 servings.
- 1/3 cup chia seeds
- 2 cups vanilla almond milk
- 2 tbsp unsweetened cocoa powder
- 3/4 tsp vanilla
- 1 tbsp powdered sugar
- In a large bowl, combine the chia seeds and almond milk and whisk well.
- Add the cocoa powder, vanilla, and powdered sugar and whisk until everything is completely combined and there’s no lumps of seeds or cocoa.
- Cover and refrigerate overnight. The chia seeds will absorb the milk and thicken up.
- Divide into cups or bowls and top with strawberries.