Thank You to my amazing and dedicated client and future podcaster/writer, Bridget Rodgers for this gorgeous photo of the chia seed pudding recipe!
This chia seed pudding can serve as an amazing breakfast or snack and takes as long to make as it does to set up your coffee maker. Not even kidding. Great healthy swap!
You just need a blender and a glass container with a lid to store it in!
In your blender toss:
1 cup of frozen rasberries.( My clients have found other berries don’t translate sweet enough!)
1 can of coconut milk. Make sure its full fat and no sugar. I even use a can of coconut cream sometimes when I want it to be extra decadent and creamy.
1/2 cup of chia seeds.
1/2 cup of water.
4-5 tablespoons of vanilla extract. Yes you read that correctly. Trust me you will want it. I use a half a bottle of the Trader Joes brand each time.
A pinch of sea salt.
Blend. Blend. Blend.
Pour into your glass container, cover with lid and put it in the fridge overnight. Its super easy to bring to work by recycling and reusing your ghee jars or nutbutter jars.
