Last week, we completed my Breakfast Challenge (you can do it on your own by clicking here). People got great results.
I wanted to share with you one of the most popular recipes.
In fact, this one was so popular that it even got the stamp of approval from the pickiest eaters in the house – the kids! That’s why I always recommend making at least two. This one is so easy that making more two is just as easy as one.
I love this recipe because it is SO versatile. Over the summer, I used berries and almond butter. In the fall, we are using pears and yogurt.
The greatest thing about it is that it only takes a couple minutes the night before. Then it’s grab’n go the next morning.
I recommend preparing this the night before because chia seeds a thirsty little seeds. They need to be hydrated otherwise they may de-hydrate you! You always want to soak chia seeds at least 20 minutes before eating them.
And if you’ve tried chia seeds and don’t like the texture, I recommend grinding the chia seeds first (or buying ground chia).
Chia Pudding with Pears, Cashews & Honey
1 c. whole fat yogurt, coconut yogurt, almond milk (or other milk of choice)
1-2 tbsp. milk of choice (optional)
1 small ripe pear, cut into 1/4 – 1/2 inch cubes
3 – 4 tbsp. chia seeds
1 tsp. honey, to taste
A dash of ground cinnamon, optional
1/4 cup of cashews, whole or rough chop
In a container or pint Mason jar, whisk together yogurt (or milk) and chia until combined well. If using yogurt, add 1-2 tbsp of milk so it doesn’t get too thick.
Add fruit and honey. Mix well.
Sprinkle some cinnamon on top.
Cover and place in fridge overnight. (If you don’t do this overnight, make sure you let the chia seeds soak in the yogurt or milk for at least 20 minutes. This gives them time to expand and soften.)
Add nuts, if using. Enjoy in the morning straight from the container.
Give it a try. Make some tonight and enjoy it tomorrow morning. I’m sure it will become your new favorite.
If you want more tips and inspiring recipes, join my Peri-Menopause 5-Day Detox. Next one starts Feb 8, 2018.