Today I taught a class on plant-based foods. Cooking trends are always changing and one “hot” item on the market right now are chia seeds (I don’t think our parents ever imagined eating them…).
These seeds are actually a member of the mint family and are a wholesome source of protein, omega-3 fatty acids, antioxidants, fiber and calcium. In fact, just 2 tablespoons will provide you with 4 grams of protein and 11 grams of fiber (hello, digestion!).
Add them to smoothies, yogurt or cereal or use them as an egg replacer in muffins, cookie and cake recipes (1 tablespoon chia + 3 tablespoons water = 1 egg). Or, make them into delicious pudding!
This pudding is one of my new favorites because it’s so easy and it combines comfort with nutrition. And did I mention there’s no cooking involved? Enjoy this dessert topped with your favorite fruit (I used fresh mango, but whatever you prefer) and perhaps a few chocolate chips to make it triple chocolate…ohhh I’m hungry.
1. Mix all ingredients (minus mango and coconut) together – preferably in a mason jar with a tight fitting lid.
2. Chill in the refrigerator for at least 1 hour before enjoying.
Double Chocolate Chia Seed Pudding
Serves 1
All you need:
2 tablespoons chia seed
1/2 cup Silk dark chocolate almond milk
1 tablespoon pure maple syrup
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
Mango chunks and toasted coconut flakes, for topping (optional)
All you do:
1. Mix all ingredients (minus mango and coconut) together – preferably in a mason jar with a tight fitting lid.
2. Chill in the refrigerator for at least 1 hour before enjoying.
Nutrition facts per serving (no toppings): Calories 157, Total fat 8.5g, Saturated fat 1g, Cholesterol 0mg, Sodium 3mg, Carbohydrate 28g, Fiber 4g, Protein 4g