Coconut, Cardamom, and Blueberry Chia Pudding

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Chia pudding is one of my favorite things to eat- breakfast, lunch, or dinner. It’s subtly sweet, creamy, and packed with nutrients to keep my body going for hours. It’s so versatile, too; you can play around with flavor combinations and add-ins to change it up every time. In addition to being absolutely delicious, chia pudding is so simple to make- just toss the ingredients together in a jar, shake it up, leave it in the fridge overnight, and grab it n’ go in the morning! If you’re looking to spice up (or sweeten up, rather) your breakfast meals, give this recipe a go!

If you’re curious about the health benefits of chia seeds, look no further. I’m here to open up your mind to the endless wonders of these little guys. To start, chia seeds are extraordinary sources of high-quality protein and amino acids. In addition to proteins, chia seeds contain omega-3 fatty acids which I like to call “brain fuel”. These fatty acids contribute to clear skin, healthy hair, and strong bones. Chia is packed with antioxidants which are super important for the summer months; they help reduce oxidative stress on the body. Additionally, these antioxidants help strengthen the immune system and fight off infections. Impressed yet?

Ingredients: 
(Makes 2 servings)
1 cup coconut milk
1/4 cup chia seeds
1/4 tsp sea salt
2 tbsp maple syrup
1/4 tsp vanilla extract
1/4 tsp cardamom
1 handful frozen blueberries
Optional add-ins: goji berries, blueberries, coconut flakes, mulberries, granola, nuts, seeds, ect.

Method: 
1. Add all ingredients into a large jar and shake, shake, shake! Set in the fridge for 5 minutes and shake it again, making sure that the chia seeds and blueberries are evenly distributed throughout the milk and aren’t sitting at the bottom of the jar. Once this is done, place the jar in fridge to sit overnight.
xoxo,
Lyndsey

 

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