My new favorite thing: chia seeds. Loaded with antioxidants, these fiber-rich powerhouses provide a boatload of healthy vitamins and minerals in an easy-to-prepare little package. 

Chock-full of good for you Omega 3s and protein, enjoying a chia pudding snack in the morning is an excellent way to fuel you up for your day, and by keeping you feeling satiated for longer, is ideal for weight maintenance. I also enjoy it as a healthy dessert or a mid-afternoon pick-me-up. 

This chia pudding is such a cinch to whip up. It comes together in a couple of minutes, and it’s ready to go for the entire week. 

I love the creaminess of coconut milk for mine, but you can use any milk, alterno-milk or liquid you prefer. To keep this keto, just omit the sweetener and top with nuts for an extra boost of healthy fats and protein. 

I always have an assortment of dried fruits, nuts and seeds on hand, so I can mix up the toppings for new flavors every day to keep things interesting.

Pictured: 

~Mango & Toasted Coconut w/ Macadamias

~Goji Berries & Banana Chips

~Dried Blueberries & Cocoa Nibs

You can also use fresh berries and fruits, purees, nut butters and jams. Comment below with your favorite flavor combos. 

Thank you, chia seeds, for making mornings a bit easier and a whole lot tastier. 

Enjoy!

Chia Pudding

~Ingredients~

3 Tbsp Chia Seeds

1 Cup Liquid

Sweetener of choice (I use ½ Tbsp Maple Syrup)

¼ tsp vanilla (I use Mexican vanilla because it’s delicious)

~Instructions~

Combine all ingredients and stir until seeds are evenly dispersed. Divide into containers (mason jars work wonderfully), top with a lid and refrigerate at least 30 minutes or overnight.

Keeps for up to a week in the refrigerator.