There are some days that you have a serious sweet tooth that you just can’t shake. I have found you can trick yourself into thinking something is a sweet treat if it has a similar texture, or tastes delicious but really is healthy. Chia seed pudding is one of those things. The texture is similar to pudding, depending on how you flavor it chia seed pudding has the possibility to be exceptional. I have tried chia seeds in water, and not going to lie that was not my favorite way to have them, but with a bit of almond milk they are amazing.
Chia seed pudding is gluten free and a excellent way to curb that sweet tooth without totally destroying your efforts to eat healthy. I had seen chia seeds at stores but didn’t think much of them or even stop to look at them. Until I read the book, “Born to Run,” by Scott Jurek. In the book he described chia seeds being a staple used by the indigenous Tarahumara Indians from Copper Canyon in Mexico. Chia seeds intrigued me, they assisted these natives in running hundreds of miles on a weekly basis. Now, I’m not running hundreds of miles a week but I can still use chia seeds to my benefit with swimming.
Chia Seed Pudding Basic Recipe
1/2 cup of almond milk
2 tbsps whole chia seeds
Mix together in a bowl and set in the refrigerator for a minimum of 3 hours and overnight its even better. Mix before eating.
Almond Joy Chia Seed Pudding
1/2 cup of almond milk
1/4 tsp of coconut extract
Sprinkle of coconut flakes
sprinkle of dark chocolate
Mix together in a bowl and set in the refrigerator for a minimum of 3 hours if you can wait that long.
Tropical Chia Seed Pudding
1/2 cup of almond milk
1/2 tsp of coconut extract
1/4 c of frozen mango squares
sprinkle of coconut flakes
Mix together in a bowl and set in the refrigerator for a minimum of 3 hours if you can wait that long.
