Lately, chia pudding has become an absolute staple in my diet! Chia seeds provide a multitude of benefits due to their low carbohydrate content, high protein & fat, and loads of fiber. It’s safe to say this guy is a superfood!
Fiber: Chia seeds contain 11g of fiber per serving (11 out of the 12g of carbohydrates, which makes it a low carb item). It’s linked with greater satiation, digestion, and regularity. Aka, a recipe for NO BLOAT!
Protein: They’re loaded with protein which naturally helps suppress appetite, and increase satisfaction at meal time.
Fat: There are 9g of healthy fats per serving, most of which are omega-3s that promote heart health and stabilize blood pressure.
So…yeah, don’t know how I’ve gone so long without this! Chia seeds can be thrown on smoothie bowls, infused in water, OR used to make chocolate chia pudding–a superfood dessert!
3 tbsp chia seeds
1 tbsp cacao powder
1 tbsp maple syrup (or sweetener of choice)
3/4 cup almond milk
In a small jar, combine almond milk, maple syrup, and cacao powder.
Then slowly whisk in the chia seeds thoroughly to prevent clumping.
Place the jar in the fridge overnight (or if you’re in a rush, just wait 30 minutes!)
Add any desired toppings. I did coconut yogurt, grain-free granola, cacao nibs, coconut, and bee pollen!
P.S. If you try it, don’t forget to snap a pic and use the hashtag #tastebyhay so I can see your creations!