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Two Chia Seed Protein Pudding Recipes

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I was introduced to chia seed pudding a few years ago and fell in love immediately. A healthy alternative to regular pudding? Yes, please! I love “healthy” my favorite foods that aren’t that healthy for you, so that was my thing. I tried a few chia seed pudding recipes and started creating my own. Most of the recipes I found didn’t have protein added, so I decided to fortify mine with protein. Chia seed protein pudding is a healthy hit. It’s packed with healthy nutrients, making it a great option for breakfast or a healthy dessert.

Chia seeds are a good source of plant-based omega-3 fatty acids, fiber, calcium and iron. They also have small amounts of phosphorus, manganese, potassium and copper. I love their “crunchy” texture. They almost remind me of tapioca, but are much healthier for you.

Chia seeds can be eaten raw or cooked. I recommend eating them after they’ve either been soaked (like in a pudding recipe) or cooked, as these seeds expand once hydrated. If you eat them dry, they can expand in your throat, which can make you feel a bit strange. One of the great benefits is the fiber content, which gives you a feeling of fullness that leads to better satiety.

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Chia Protein Pudding Recipe 1: Vanilla, Almond + Coconut

4 servings:

8 T chia seeds

2 T almond milk (or milk of your choice)

2 tbsp Madagascar vanilla extract (I love this vanilla extract for its intense flavor.)

4 tablespoons grated coconut (plus more for sprinkling)

2 tbsp maple syrup (or honey)

4 scoops protein powder (I used grass-fed whey vanilla, but you can use your favorite animal or plant-based protein powder – about 20g per scoop)

4 T almonds

*If you like a creamier flavor, use Califia Farms Vanilla Flavored Almond Milk or Toasted Coconut Almond Milk for a richer flavor.

How one:

– Mix the seeds, almond milk, vanilla extract, coconut and maple syrup until completely combined.

– Add protein powder and mix with a whisk to break it up. Keep mixing until you no longer have any clumps of protein powder in the mixture.

– Pour evenly into 4 cups and refrigerate for about 15 minutes.

– Remove from the fridge and stir each chia seed protein pudding to ensure the chia seeds are fully incorporated (sometimes they will sink to the bottom).

– Put back in the fridge and let it rest for a few hours or overnight until the mixture has turned into a pudding or jelly-like consistency.

– When ready, sprinkle almonds and extra coconut on top and enjoy.

Chia Protein Pudding Recipe 2: Double Chocolate Cocoa

4 servings:

4 scoops chocolate protein (animal or plant-based)

4 T cacao nibs (plus extra for garnish)

4 T Chocolate Covered Hemp Seeds (You could use semi-sweet chips, but you won’t get the hemp’s benefits)

2 T maple syrup or honey

8 T chia seeds

2 C almond milk

*If you like chocolate + peanut butter, add 1 tbsp peanut butter (or almond butter) to the mix for the chocolate-nut flavor.

How one:

Use the same instructions as above for the vanilla almond coconut pudding.

Once the pudding is ready, sprinkle on the cacao nibs and enjoy!

I often make these recipes for breakfast because they’re an easy meal prep option. Then you can have a quick meal or grab and leave before heading out the door. I also enjoy them as a snack or healthy dessert when I’m in the mood for something sweet. Enjoy them however you like and feel free to get creative with the recipes as you see fit.

Thanks to Margot Rutigliano

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