A few years ago, I was exposed to chia seed pudding, and I have been a fan ever since. A more nutritious version of the classic dessert. I’d love that! I’m all for “healthifying” my go-to unhealthy meals, so this was just up my alley. I experimented with many chia seed dessert recipes before coming up with my own. Not many of the other recipes I looked at had protein, so I chose to add some to mine. Protein pudding made with chia seeds is a nutritious powerhouse. It’s nutritious and delicious, so you may have it for breakfast or as a treat without feeling guilty.
Chia seeds are rich in omega-3 fatty acids, calcium, iron, and fiber. Smaller levels of phosphorus, manganese, potassium, and copper may be found in them as well. The “crunchy” texture appeals to me. Almost like tapioca, but much better for you nutritionally.
Raw or cooked, chia seeds are a versatile food. Because of their rapid growth after being moistened, these seeds are best consumed after being soaked (in a pudding dish, for example) or cooked. If you eat them dry, they will swell in your throat, which might feel a little strange. The high fiber content is a major perk since it aids in weight loss by making you feel full on less food.
Recipe Number One for Chia Seed and Almond or Coconut Pudding
Food for four
Chia Seeds, 8 TB
2 cups milk (almond milk is recommended)
2 tablespoons of vanilla extract (I recommend Madagascar Vanilla Extract; it has a rich taste).
4 tablespoons of shredded coconut, plus a pinch for garnish
1 tbsp honey or 2 tbsp maple syrup
Four Level Tablespoons of Protein Product (I chose grass-fed whey vanilla, but you may use whatever kind of protein powder you choose, as long as it has roughly 20 grams of protein per level teaspoon)
The Almonds, 4 TB
*For a creamier texture and flavor, use vanilla-flavored almond butter or toasted coconut-flavored almond milk from Califia Farms.
How To:
Combine the coconut and syrup made from maple in a separate bowl from the seeds.
– Use a whisk to incorporate the protein powder and break up any clumps. The protein powder should be well blended until there are no longer any clumps.
– Divide amongst 4 glasses and chill in the fridge for approximately 15 minutes.
– Remove chia seed protein puddings from fridge and mix to ensure chia seeds are evenly distributed (they have a tendency to settle to the bottom).
– Put the mixture back in the fridge and chill for several hours, or even overnight, until it has thickened to the consistency of pudding or gel.
– Sprinkle some nuts and more coconut on top before serving.
Recipe #2: Double Chocolate Cacao Chia Pudding
Food for four
Four Tablespoons of Chocolate Protein Powder (Vegetarian or Not).
4 teaspoons of cacao nibs (plus more for decoration).
You may use semi-sweet chips for the hemp seeds, but you won’t receive the nutritional benefits.
2 Tablespoons Pure Syrup or Honey
Chia Seeds, 8 TB
2 cups of almond milk *If you’re a fan of the taste combination of chocolate and peanut butter, you may add 1 tablespoon of peanut sauce (or rather, olive butter) to the recipe.
How to Make: Prepare Vanilla, Almond, and Coconut Pudding according to the directions given above.
Sprinkle some chocolate nibs on top of the pudding after it’s done.
These breakfast dishes are some of my favorites since they can be prepared in advance with little effort. Then you may eat on the go or quickly before leaving the house. If I have a sweet tooth and don’t want to overindulge, I eat them as either a snack and healthy dessert. Feel free to experiment with the recipes and enjoy them in any way that strikes your fancy.