Cha-cha-cha-chia!
- Amanda
- Aug 30, 2016
- 2 min read
Welcome! First blog post, this is exciting!
First of all, I want to say thanks for your intrest in reading my blog! I have so many recipes in mind that I'd like to share with you. My goal is to post a new recipe each week. For the most part these recipes will require few ingredients and minimal effort. Because life gets busy, but that doesn't mean we can't live healthy balanced lives.
I think it's important to note all my recipes are vegetarian and/or vegan. Don't get me wrong, I enjoy meat and fish from time to time but more often than not I prefer to keep my meals veggie. Also, I have a soft spot for pizza, icecream, and chocolate. I'm not perfect, I'm just striving for balance. Balance in my belly, balance in my emotions, balance on the yoga mat, balance everywhere.
The first recipe I'd like to share with you is the ever so easy and delicious chia pudding recipe. I like to keep a batch of this chia pudding on hand for a quick & filling breakfast before work.
I'd like to share with you the two Chia Pudding Chef's that inspired me, without them I wouldn't have known Chia Pudding was possible:
1.) I was first inspired by Chef John's Chocolate Chia Pudding Recipe -- I highly recommend watching Chef John's video's. He has many great recipes and he is very entertaining
2.) While scanning Pintrest a few months ago I came across Anjali's blog which contained a recipe for Mango Coconut Chia Pudding Parfaits
Chia Seed Pudding
Ingredients:
1 1/2 cup milk of your choice (I like to use Silk unsweetened coconut milk or almond milk)
6 tbsp chia seeds
1/4 tsp vanilla extract (optional)
2-3 tbsp shredded coconut (optional)
2-5 tbsp honey or agave (I prefer to use 2-3 tbsp's, adjust depending on your desired level of sweetness)
Rinse and dice fresh fruit for toppings. Get creative! My favorites include : mango, banana, mixed berries, passion fruit, pomegranate, walnuts and coconut flakes.
Directions:
In a bowl or mason jar, combine the coconut milk, chia seeds, shredded coconut and honey. Whisk until well combined.
Let the mixture sit for about 30 minutes at room temperature (to allow chia seeds to soften)
Mix chia pudding one last time, cover, and refrigerate for 3 or more hours (refridgerate over night for best results)
Remove chia pudding from the fridge, pile on your preferred toppings and enjoy!
You can create a multitude of chia seed pudding flavors. My favorite combos so far:
- Coconut Chia Pudding : Made with Silk unsweetened coconut milk and coconut flakes
- Matcha Chia Pudding : Made by stirring in 2-3 tsp of matcha powder into my coconut milk and chia seed mixture
- Chocolate Chia Pudding : Made by adding 1-2 tbsp of cocoa powder and chocolate chips to my coconut milk and chia seed mixture
Cheers to getting creative in the kitchen! Don't hesitate to comment below, I would love to hear if you give this recipe a try!
Until next time,
Amanda
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