Monday, November 11, 2013

Overnight Coconut Chia Seed Pudding

I'm trying new things lately. I'm trying not to eat string cheese, peanut butter, and leftover cheesecake for breakfast.

A friend from work asked me to do a 10-day cleanse (Advocare) with her, so I'm only supposed to be eating vegetables, fruits, lean protein, and complex carbs. No sugar. No dairy. And unfortunately, no peanut butter. I had to go to the store yesterday and buy a mountain of produce. I'm on day 2 and haven't cheated!

I came home from the store with Chia seeds, SUPERFOOD OF THE AZTECS. Why not. Chia seeds have several nutritional benefits. According to the back of my bag, 3 tablespoons of the seeds contain 5g of protein, 48% of your daily fiber (12g), 20% of your daily calcium, and 20% of your daily iron.

The recipe I used fits in an 8 ounce canning jar with some room left on the top to add fruit or other toppings. I made a couple of jars at once to store in the fridge, since I had already made a mess. I hate those tear-to-open "resealable" zip top bags. THE WORST. One thousand chia seeds on my kitchen floor.

Overnight Coconut Chia Seed Pudding
1/2 c. + 2 T unsweetened coconut milk (not the kind from a can - I used So Delicious)
2 T chia seeds
1 (small) Tablespoon agave

Add ingredients to an 8 oz. canning jar. Shake to mix. Store, covered, in refrigerator overnight until seeds have softened. Makes 1 serving. Top with fruit, nuts ... hot fudge ... before eating.

Have you tried chia seeds before? How else can I eat them?

1 comment:

  1. For more information about chia seeds, and some recipe ideas, check out my website:


Related Posts Plugin for WordPress, Blogger...