Friday, May 11, 2012

Gluten Free Friday ~ Chia Seed Pudding {for breakfast!}

Two nights ago, I pulled out the recipe I picked up at Whole Foods the day I first sampled chia seeds in a chia pudding.  It was one of the free samples that day, and they are always so good about supplying you with the recipe of anything they serve.  {In fact, this week, I picked up a recipe for a mango, black bean, and avocado salad that I can't wait to try.}  I followed the directions for the pudding the other night, and this is what my breakfast has looked like the last two days in a row. {Couldn't be any easier!} It's a little bit like the overnight oatmeal jars that I posted a few weeks back, but this one contains only chia seeds, no oats.  I really enjoy this pudding, but remember, it has the texture of tapioca pudding, so not everyone will agree with me on its yummy-ness.

Today, though, my friend Karla reminded me that she makes a chocolate chia pudding that her family really enjoys by blending the pudding ~ and adding sweetener, of course!  So, I'll give you a link to a recipe like that as well, which is not too much more difficult ~ you just have to BLEND!

These little seeds are really packed with nutrition and often touted as "runner's food", since they aid in hydration, contain lots of protein, six times more calcium than milk {!!}, and more omega 3's than salmon. Some runner's just soak a handful in water for a few minutes and drink the mixture before a long run, and I keep reading testimonials about the energy and endurance they provide even for intense levels of exercise.  I ate my chia pudding with fruit after my 6 mile run this morning, but maybe I should've eat a bit before!

Chia Seed Pudding

2/3 cup chia seeds
2 cups milk (I used non-dairy vanilla coconut milk which is sweetened a bit.  Almond, soy, and rice milk would work, too.)
1/2 tsp vanilla

Place chia seeds, milk, and vanilla in a 1 quart glass jar or bowl.  Shake or stir until thoroughly combined.  Refrigerate overnight. When ready to serve, spoon into bowls and top with desired fruit, coconut, etc.  Add honey or maple syrup if you desire a sweeter pudding. {I relied on the sweetened coconut milk for mine.}

And here's a link to a chocolate peanut butter version which is blended.  I'm pretty sure you could fool your "texture issues" family or friends with this one!  And of course you could always blend my recipe as well and get a sort of vanilla pudding.  Enjoy! ☺

1 comment:

GF Gidget said...

I'm loving Chia seeds right now, too!