Spicy Chocolate Chia Seed Pudding

7 03 2014

This healthy pudding offers lots of flavor without all the guilt of having dessert. Enjoying this treat with some red wine will help bring out the chocolate flavor, and the spices.

Spicy Chocolate Chia Seed Pudding

Spicy Chocolate Chia Seed Pudding

The following makes 2 servings (adapted from Oh My Veggies):

  • 1/3 cup chia seeds
  • 1 cup unsweetened vanilla almond milk
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp organic maple agave syrup
  • 1/2 tsp ground cinnamon
  • Pinch of cayenne
  • Splash of non-fat half and half (optional)
  • 1/4 cup sliced almonds, toasted
  • Dark chocolate mini chips
  • Sea or kosher salt

Combine chia seeds, milk, cocoa powder, maple syrup, cinnamon and cayenne in a medium bowl. Cover and refrigerate overnight, or at least 8 hours.

Transfer mixture to a high-powered blender and blend until smooth. Mix in a splash of half and half (optional) and return to the refrigerator and chill 10-15 minutes.

Serve pudding topped with toasted almond slices, a sprinkle of chocolate chips and a pinch of salt.


Blueberry-Spinach Smoothie With Chia Seeds

2 03 2014

Delicious blueberry smoothie packed with nutrition and tons of taste coming right up. This recipe says it serves 2, but I chug this down all by my little lonesome! 😉

Blueberry Spinach Smoothie With Chia Seeds

Blueberry Spinach Smoothie With Chia Seeds

The following makes 2 servings (adapted from Alaska From Scratch):

  • 2/3 cup non-fat strawberry greek yogurt
  • 1 ripe banana
  • 2/3 cup frozen blueberries
  • 1/4 cup frozen strawberries
  • 1 cup (packed) spinach leaves
  • 1/2 cup unsweetened vanilla almond milk
  • 1 tsp chia seeds
  • 1 Tbsp of honey

Add everything to a blender and process until smooth. You can adjust the consistency with more milk or more frozen fruit, as well as the sweetness with more honey. It was perfect as is for me though!

Strawberry Chia Seed Pudding

1 03 2014

Found this gem in my Food Network Mag and was eager to give it a try, and it did not disappoint! Chia seeds are packed with fiber and antioxidants, making this pudding perfect for a protein-rich breakfast, mid-day snack or even a healthy dessert.

Look for chia seeds where they have the healthy flour (like almond or coconut flour) in your grocery store, or in health food stores.

Chia Seed Pudding

Strawberry Chia Seed Pudding

The following serves 4 (adapted from Giada De Laurentiis):

  • 1 cup vanilla-flavored unsweetened almond milk
  • 1 cup low-fat strawberry Greek yogurt (you could also use plain)
  • 2 Tbsp organic maple agave syrup (you could also use pure maple syrup)
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 1/4 cup chia seeds
  • 1 pint strawberries, hulled and chopped (you could also use frozen strawberries, just thaw and drain them first)
  • 1/4 cup chopped toasted walnuts, sliced almonds or any other nut of your choice

In a medium bowl, gently whisk the almond milk, yogurt, 2 Tbsp maple agave syrup, the vanilla and salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Store in a sealed tupperware container in the fridge overnight. The chia seeds will expand, thickening the mixture into a pudding.

This Girl’s Tip: I made this late on a Sunday night so that I could portion out snack sizes for the week. However the next morning it wasn’t thick enough. So I added another sprinkle of chia seeds, mixed it up and put it back in the fridge (tightly covered) and let it sit for the remainder of the day. By the time I came home from work, it was good to go. So just note if it’s not thick enough after sitting overnight, just give it a bit more time to hang out. 🙂

I recommend tasting it, and if you’d like a bit more sweetness you can toss the strawberries with 4 tsp of the maple agave syrup and then toss with nuts. I felt it was sweet enough so I skipped the extra syrup step and just topped the strawberries with nuts.

To serve, spoon the pudding into bowls or tupperware and mound the berry mixture on top.