Greek Yogurt Vanilla Chia Seed Pudding

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Dessert for breakfast! Yesss! O.K., well kinda, sorta. This Greek Yogurt Vanilla Chia Seed Pudding has all the right things for a delicious, at healthy breakfast with a sweet twist. I was excited about this breakfast this morning, after I rolled out of bed, made coffee and realized I had prepared this last night. Talk about winning at the whole breakfast game. Right?

Since my last trip to Greece in September, I've been obsessing over Greek yogurt. I mean, I'm talking about the real thing here! For some reason, it just tastes better. It’s creamier and has the perfect balance of tang and natural sweetness to it. It's a texture that Greek yogurt here in the U.S. are lacking.

A few months ago I discovered and have been obsessed with Elleno’s Greek Yogurt. This Seattle-based family-run company has been making Greek Yogurt, using a family recipe, which has been passed down from generations. Apparently, it's the cultures in the yogurt that make the difference. I thought I'd use this yogurt as my base for this bowl of chia seed pudding. It turned out pretty amazing. If you're making this recipe, I'd recommend using a creamy yogurt-like Siggi's or Noosa; but, really, any plain Greek Yogurt will do.

Chia Seed Pudding with Kiwi Cashew_1

What You'll Need

1/4 cup chia seeds
1 1/2 cups almond milk
1/2 cup plain greek yogurt
1 tablespoon hemp seeds
1/4 teaspoon ground vanilla
pink Himalayan salt, to taste
2 dates, pitted or 1 tablespoon honey
1/2 kiwi, 6 raw cashews for garnish

What You'll Need To Know

Blend the almond milk, greek yogurt, dates, ground vanilla in a high-speed blender.

In a bowl, add chia seeds, and whisk vigorously for a minute. Leave it in the fridge for 20 minutes or so and take out and give it another vigorous whisk.

Put it back to the fridge for 2 hours or longer. The whisking is to prevent the chia seeds from clumping. If you don’t have time, you don’t have to whisk it a second time. If you prefer your pudding less solid, add a little more almond milk or water.

Top it off with kiwi and cashew nuts before serving.

Raspberry Chia Seed Pudding

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Waking up for this raspberry chia seed pudding is a great way to bring excitment to your day!

Chia seeds + raspberries!

This is such an amazing combination. It's especially nice with the creamy coconut milk and a touch of sweetener, like stevia.

The chia seeds offer a punch of antioxidants, fiber, protein, healthy fats, calcium, manganese, magnesium, and phosphorus. Mix it up the night before and grab a snack-sized jar on your way out the door in the morning or have it as breakfast. It's real treat!

chia seed pudding strawberries

What You'll Need

2 cups coconut milk
1/4 cup of fresh or frozen raspberries
sweetener (I used stevia)
1/2 cup chia seeds, divided

What You'll Need To Know

Add coconut milk, raspberries and sweetener to a blender and blend for 30 seconds to one minute. In two pint-sized mason jars, add 1/4 cup of chia seeds to each jar.

Divide contents of the blender between the two jars.

Stir with a spoon or put a lid on both jars and shake. If shaking, make sure all of the seeds from the bottom get mixed in.

Refrigerate for at least an hour until the chia seed pudding thickens.

Transfer to snack-sized 4 ounce mason jars.

Recipe makes 2-3 servings.

Chia Seed Power Pudding

chia seed pudding
chia seed pudding

Guys!! I recently discovered this amazingly delicious snack. This is seriously my new favourite snack adapted from Mike Dolce's The Dolce Diet.

This past month I've been on super-charge goal mode. In 12-weeks I'll be celebrating the big 3-0, and earlier in the year I started with the goal to be as lean and super fit by the time I turned 30. Long story short, travelling around and living a nomadic lifestyle has made this goal slightly hard to reach. When I started the year, we were living in Costa Rica. It was surprisingly very easy to maintain a good, clean eating habit and workout regimen. Without next stop being Portland, OR things got easier and easier. Then we went on a cross-country road trip. I found myself running more and more at hotel gyms and hiking in National Parks. But, then we went to Europe.

While we were travelling around, it seemed like this goal never even existed. I intentionally lost sight of my goal. (Common' who would have said 'NO' to Italian and Spanish wines and copious amounts of never ended Iberian ham? Yea... didn't think so. #YOLO) I knew that this was only going to be short lived and once returning back in the U.S. things were going to be a bit more intense. It's been about 6 weeks from returning back and eating clean and one month of developing a consistent workout regimen. My meals have been very clean and healthy, and I've shared with you many of my meals on here as on Instagram.

Ove the last six weeks I've grown to love chia seeds more and more. There are so many reasons to love chia seeds. Chia seeds offer an overwhelming nutrient profile ounce for ounce. They contain more potassium than a banana, they are fiber filled, offer more iron than spinach and are a good source of Omega-3’s.

To make this delicious snack, I used 1 cup of Siggi's Icelandic yoghurt (it has 15g protein per cup), 1 tablespoon chia seeds, a dash of Stevia and a serving of fresh fruit.

What You'll Need

1 cup of Siggi's Icelandic yoghurt
2 tablespoon chia seeds
Stevia, to taste
A serving of fresh fruit

What You'll Need To Know

Mix in stevia and chia seeds and store in the refrigerator for 30 minutes.

Top with fruit and enjoy!

Makes 1 serving.