I’m all about quick, easy, delicious food no matter what time of year it is. But as we hit summer weather here in southern CT, my newest requirement is cold.
Zach and my little south-facing apartment is glorious especially for my dozens of plants and we love the super tall windows for the majority of the year! But the downside is the heat in the summertime.
So once it’s warm enough to close the windows during the day, you can bet I won’t be turning on the oven or boiling anything! I also just crave cold, hydrating things in the heat of the summer.
Chia pudding is something I’ve been eating all winter long but I’m especially excited to make it more of a staple in these warmer months. It’s perfect to prep the night before (or the morning of when I want a mid-morning snack) and this particular flavor reminds me of those chocolate pudding cups I snacked on growing up!
Chia seeds may be teeny tiny but they pack a punch when it comes to fiber, Omega 3 fatty acids (to keep our hearts and brains happy) and plant-based protein. Chia pudding doesn’t have a whole lot of carbs so I tend to pair it with a piece of fruit or a breakfast muffin for a well-rounded meal or snack!
Want to spruce it up a little bit? Add in some shredded coconut and a splash of coconut extract!
- 2 tablespoons of chia seeds
- 1-1.5 tablespoons of sugar (you can also use honey or maple syrup)
- Splash of coconut extract
- 1 cup of milk
- Combine all ingredients in an 8oz mason jar, bowl, or Tupperware container
- Shake or mix thoroughly
- Refrigerate for at least a couple of hours or overnight
- Top with fruit (and whatever else sounds good) or enjoy as is!
Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.
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