Every time someone at work saw me chowing down chewing mindfully on my chia seed pudding in the morning I would get some weird looks and most often someone would ask me, what the heck are you eating?! The first few times I didn’t mind and I would explain what chia seeds are and how delicious they were. Then I would get some people who would irritate the hell out of me by saying something like “that’s gross” or “it looks disgusting” or “would you slow down, you’re going to choke!” (ok, I made that last one up, but some people may have thought that). Anyways… it got me thinking how maybe I think your Tim Horton’s/McDonalds breakfast sandwich is gross, but I don’t say anything and society thinks it’s perfectly fine to eat like that but god forbid you have chia seeds in a jar with almond milk! Yikes…sorry this one clearly struck a nerve.
Chia seeds are powerhouses!
Anyways, since I basically lived off this stuff for quite a while I became quite adept at being polite and repeating to those inquiring minds what chia seeds are and why they are so good for you. I would always start off by saying how chia seeds were the same as the seeds you use to make that chia pet from the 80s/90s and that would inevitably lead to the ch-ch-ch-chia song. Once people heard that they were curious and mostly wanting to know what it tasted like and how to prepare them, of which I would gladly share my knowledge with them.
The one interesting fact I learned about chia seeds a couple years ago when I read the book “Born to Run” was that the people living in these seriously remote parts of the world would rely on chia seeds for energy and sustenance on their ultra-marathon runs. Well, chia actually means “strength” in the Mayan language so that makes perfect sense. Although, I or you may not be doing ultra-marathon running, I am pretty confident we could all use an extra burst of clean energy throughout the day. The other amazing thing about chia seeds are their ability to gel up when they come into contact with water or in this case nut milk. This gel-forming action is due to the soluble fiber and may help in weight loss, blood sugar regulation and obviously helping with intestinal regularity (thank you fiber). They also contain a good amount of protein, calcium, magnesium, manganese and phosphorus. And finally, they are completely versatile, you can add them to so many things such as: add them to your water for a natural energy kick (plus it makes people stare at you and wonder what you are drinking which can be fun), you can use them to thicken things like soups, gravy, stews or anything else (sometimes I throw them in pasta sauce) and of course this recipe!
chia pudding recipe
This recipe is so quick and easy to prepare that I almost didn’t even want to write out a recipe for it because it felt like I was cheating…but since many people out there may still not be aware of how awesome chia seeds are in your breakfast pudding I thought I would include it! I love using these chia seeds in big bulk form.
- 4 tbsp. chia seeds
- ¾ cup dairy free milk (almond, hemp, coconut, etc)
- 1 tbsp. cacao nibs
- 8-10 strawberries (sliced)
- Chopped nuts (I used hazelnuts)
- Bee pollen
- Extra strawberries (sliced)
- Mix your chia seeds with your milk, cacao nibs and strawberries and stir with a spoon.
- Let the mixture sit (you can leave it overnight) or for 20 minutes or so in the fridge.
- Once the chia seeds have expanded and are gelatinous, your pudding is good to go.
- You can simply eat it to-go in the morning in a mason jar or pour it in a bowl as I have done with the additional toppings.
- If using bee pollen, I purchase mine from a health food store. Some grocery stores have also started to carry it as well.