This is the story of how I jumped on the chia seed bandwagon.
Despite all the health benefits like antioxidants, omega-3s, protein and fiber, I just wasn’t buying the claims that those squishy seeds could actually taste good. I mean, have you seen them floating around in those $10 drinks at Whole Foods? Not exactly a promising look.
But every morning during our trip to Portland, Maine, chia seed pudding with fresh, local blueberries sat downstairs. This seemed like the perfect opportunity and a slightly better texture to start my chia seed experience, so I gave in…and loved it!
Now I like to make a large batch for the week and mix it up with different fruit toppings or add-ins. I’m one of those people who wakes up RAVENOUS (if you’re one, too, you know why it’s in all caps), so I need real food, preferably with protein, fast. This is one of my go-to’s!
Here’s my recipe for Vanilla Chai Chia Seed Pudding, inspired by The Mercury Inn.
- 1 cup chia seeds
- 4 1/2 cups canned coconut milk (about 3 cans)
- 4 TBS honey
- 2-3 teaspoons vanilla extract
- 1-2 teaspoons chai spice mix (I used Fit Foodie Find’s recipe)
Simply mix well to taste and refrigerate overnight. Top with fruit the next day, and enjoy!