This week I wanted to share this AMAZING Chia Seed Pudding recipe from the equally-as-amazing Jane Reagan, MEd, RD! Feel free to check out her website: www.EssentialNutrition.com! You can find anything regarding nutrition- whether it be nutrition counseling services, nutrition philosophy, or more delicious recipes like this one!
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Salvia hispanica, commonly known as chia (/ˈtʃiːə/), is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop.Ground or whole chia seeds are still used in Paraguay, Bolivia, Argentina, Mexico, and Guatemala for nutritious drinks and as a food source.
Jane's Chia Seed Pudding
- 3/4 Cup Almond Milk Or other non-dairy alternative milk
- 2 Tbsp Chia Seeds Ground
- 1/2 Tsp Vanilla
- 1/4 Tsp Cinnamon
- 1 Tbsp Almonds Slivered
- 1 Tbsp Cranberries Dried
- Fresh Fruit Sliced strawberries, raspberries, bananas, etc.
- Stir almond milk, chia seeds, vanilla and cinnamon together in a small bowl and let sit for 20-30 minutes at room temperature or in the refrigerator (the longer it sits, the more it will thicken). Stir well. Top with nuts, dried fruit and fresh fruit. Enjoy!
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.