#Chia seed recipes how to#
#Chia seed recipes free#

It will last for several weeks (if not longer) in the freezer. I’ll make the exact ratio in the recipe below, stir it all together in individual 1/4 liter Weck Jars, top with frozen berries and then freeze. If you follow me on Instagram stories you’ll frequently see me meal prep chia pudding. Use seasonal fruit both in whole pieces and in purees and don’t forget nuts and seeds. Add a sprinkle of cinnamon, cardamom (chai spices) or cacao powder (for chocolate chia pudding). Now, place the chia seeds mixture on the baking sheet and press it firmly to make it even. Line a baking sheet with parchment paper. Mix the wet and dry ingredients well together. Mix the coconut oil, peanut butter, and maple syrup together until smooth.

#Chia seed recipes free#

Feel free to add more milk to make a thinner version. Take a bowl and mix oats, shredded coconut, cocoa powder, chia seeds, and salt together. Some people like a thicker chia seed pudding and some like a thinner version. Try to stick to 1/2 cup milk to 2 tbsp chia seeds. But in doing so, you’re likely consuming a much larger portion. It’s easy to go overboard on chia pudding and make it “Instagram-worth” (I’m guilty with these pics as well). It’s a breakfast that looks dazzling (if I do say so myself) and if you have guests over, they’ll think you went to heaps of effort when you barely lifted a finger. Lastly, I just topped the chia pudding with fresh fruit and almond slices. How did I make the strawberry puree? I tossed two cups of strawberries into my food processor and blitzed for 10 seconds. Then, I layered the basic chia seed pudding recipe with strawberry puree. In the video above you’ll see that I quadrupled this recipe to make a large batch for the week. Step 3: Let sit for a couple of hours or overnight, then stir again before serving.Step 2: Stir in any optional sweeteners, like maple syrup and vanilla extract.Step 1: Add 1/2 cup nut milk and 2 tablespoons chia seeds to a jar.

#Chia seed recipes how to#

Here’s how to make your basic chia pudding in 3 simple steps: Once you realize how easy it is to make chia seed pudding you’ll find yourself making it weekly. These tiny little seeds pack a hefty nutrient punch and are all around good for your body and brain. This means they’re great for digestion (and keep things moving), they’re great for heart health, they help balance blood sugar and they’re great for bone health. They’re packed with antioxidants, fiber, calcium, manganese and healthy fats, like Omega 3’s. I still make it plain all the time.Ĭhia seed benefits are quite significant. Brilliant, isn’t it?Īs you might expect, my first few chia puddings were just the basic, run of the mill variety – chia seeds, coconut milk, maple syrup and vanilla extract – soaked overnight. And not that there’s anything wrong with that. In fact, if you make this in a mason jar or Weck jar and shake it like you mean it, you won’t even have to clean up a mixing bowl. I remember the first time I ever made chia seed pudding and I was like, “That’s it? You just let them soak?” I couldn’t believe that a healthy meal could be so easy and not require at least a handful of kitchen appliances or gadgets. You can use coconut milk, almond milk or my favorite cashew milk for a delicious dairy-free and vegan option.

All you have to do is stir chia seeds and milk together along with any sweetener of choice and a couple of hours later you’ve got the most delicious chia pudding. in English Literature and a certification in Technical Writing.Chia pudding might just be the easiest healthy breakfast you can make. Kristy graduated cum laude from the University of North Texas with a B.A. She takes far too much joy in admiring her spice cabinet, which includes juniper berries from Norway, cardamom from Nepal, and a coveted Ras El Hanout blend from Morocco. Kristy is an avid home cook and recipe tester, where she is always armed with a timer and a kitchen scale. Along with her passion for journalistic storytelling, Kristy is also an E-RYT200 certified yoga instructor, earning her certification while living in Bali, Indonesia, before studying advanced techniques in Rishikesh, India. Kristy's appetite for adventure has led her to extracting the secrets of bread baking on Muhu Island, discovering Swiss beauty rituals on an alpine dairy farm, and unearthing ancient Georgian traditions for making qvevri wine. She was a food critic in Dallas, Texas, before moving on to the freelance world, where she has since lived on three continents and visited all seven. Kristy is passionate about unearthing stories about interesting flavors and recipes from around the world. She is also a former editor at Cosmopolitan, D Magazine, Dallas Child, and AvidGolfer. Her bylines have appeared in Food & Wine, Wine Enthusiast, Esquire, Men's Health, Cosmopolitan, AFAR, TripSavvy, Better Homes & Gardens, American Way, The New York Daily News, and more. Kristy Alpert has spent nearly two decades as a freelance travel writer and food editor, gathering recipes and stories from the more than 86 countries she's visited.