Pumpkin Spice Chia Pudding

Happy Monday Beautiful People!

I’m dashing out the door but I wanted to say hello to everyone before I dash out.  It’s Monday & we all know how Monday’s can be…crazy!  That’s why with a little bit of forethought you can eat a satisfying meal & still get out the door in time.  Last night I whipped up this chia pudding & it was almost ready for us when we came downstairs to eat.  All I had to do was warm it, chop up a apple & sprinkle on some nuts.  It’s good all year round as it can be eaten warm or cold, feeds a sweet-tooth after dinner or satisfies a hungry belly for breakfast.  Even better, chia seeds are packed with tons of health benefits.  Long ago, before the Spanish conquest of Latin America – and well before the Ch-ch-ch-chia Pet was born – chia seeds were a staple food, like corn and beans, in the diets of the Aztecs and Mayans. Chia actually got its name from the Mayan word for “strength.”

The chia seeds are “super” because, like a superfruit, they deliver the maximum amount of nutrients with minimum calories. They have several of the same benefits as the more well-known “super seed” flax, but unlike flax seed, you don’t need to grind them to reap the health benefits. The nutritional benefits of chia include fiber, omega 3 fatty acids (1 serving is half your daily recommended, more than salmon!), calcium (18%, 3x cow’s milk!), antioxidants, & protein.  Chia absorbs up to 12x its own weight and expands to curb your appetite, so adding just an ounce or so of chia seeds to your diet can reduce caloric intake and help lower the energy density (or calories) of foods, plus double the amount of fiber you receive.  They also support heart health and beautiful skin, hair and nails. You can add them to juice, oatmeal & cereals, smoothies, use it as a thickener for soups or sauces…So get you some!!!!  I’ll be back later to talk to you about the 75/25 principal I mentioned to you last week.  Until then…

love & light,


 Pumpkin Spice Chia Pudding:

2 cups milk of choice (I use unsweetened almond milk)

1/2 cup whole chia seeds, more if you like a denser pudding

sweetener of choice–stevia (flavored or regular), xyitol, coconut sugar, agave (I prefer liquid stevia, 1 dropper & coconut sugar combined)

couple dashes of cinnamon

splash of vanilla

1 tsp pumpkin spice

Start with milk and add the sweeteners & spices.  Whisk.  Taste & adjust if necessary.  Add chia.  Whisk.  Let sit 10 minutes and whisk again.  By now it should be thickening a bit.  Wait 10 more minutes, whisk & refrigerate overnight.  In the morning serve cold or heat over low heat on the stove.  Top with fresh fruit, nuts & seeds.  Enjoy!


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