I doubt that I need to explain how awesome chia seeds are for your health, but since it’s Nutrition Month, I want to put in a good word for them. Not that they need my help, they’ve kind of been the golden child of the superfood movement!
Chia seeds may not look like much, but they pack a big nutrition punch. Just one ounce has 11 grams of fibre, and nearly 5 grams each of protein and anti-inflammatory omega-3 fats. They are also a good source of calcium, phosphorus and manganese used for maintaining healthy bones and teeth. Quite the tall order for a little seed.
This tropical chia pudding is SO easy to make, and I topped mine with chunks of fresh mango and slices of kiwi fruit for a healthy, beautiful and quick breakfast. I typically use either soy or almond milk (soy milk has more protein but either will work, just note the different proportions for almond milk), and prefer using the vanilla sweetened varieties as it’s one less thing that I need to add since I like a hint of sweetness to it. If you use an unsweetened variety of milk you can add a tablespoon or two of maple syrup if you wish. You can use whatever fruit you want of course, the options are endless!
- 2 c. vanilla flavoured soy milk*
- 1/4 c. chia seeds
- 1/2 tsp. vanilla
- 1 fresh mango, peeled and cut into 1/2″ chunks
- 1 fresh kiwi fruit, peeled and sliced
*you can use almond milk, just increase the chia seeds to 1/2 c.
- In a medium bowl, whisk together the milk, chia seeds and vanilla. Let sit for 1o minutes, whisk again, and let it sit for at least another 3 hours or overnight in the refrigerator (so easy to make the night before so it’s ready for breakfast).
- Once thickened, portion the pudding into cups and top with the fresh fruit. It will store in the fridge for a couple of days.