Chia Seed Pudding

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It's Sunday, everyone! Hopefully I'm not the first to break that news to you. For me, Sunday means rising early, major meal prep, and time to do all of the homework I've put off for the weekend. It also means a final day of blissful rest before the chaos of Monday rounds the corner. Because despite the fact that it comes with hard work, we all harbor an appreciation for Mondays and the opportunities that come with them. Now, take a good look at the picture attached to this post, provided generously by Milada Vigerova on Unsplash. What if I told you that this is tomorrow's breakfast? You'd likely say that it looks yummy, but what is it? The answer to that is Chia Seed Pudding. This, my friends, is deliciousness. According to this article, chia seed "...come[s] from the desert plant Salvia hispanica, a member of the mint family. Salvia hispanica seed often is sold under its common name 'chia' as well as several trademarked names. Its origin is believed to be in Central America where the seed was a staple in the ancient Aztec diet." The article elaborates that "Chia seeds have recently gained attention as an excellent source of omega-3 fatty acid. They also are an excellent source of fiber at 10 grams per ounce (about 2 tablespoons), and contain protein and minerals including iron, calcium, magnesium and zinc. Emerging research suggests that including chia seeds as part of a healthy diet may help improve cardiovascular risk factors such as lowering cholesterol, triglycerides and blood pressure." They sound like a nutritional masterpiece, don't they? The tiny black chia seeds are, for the most part, tasteless, and become weirdly gelatinous when wet. In short, when combined with some full-fat milk and flavorings, they can make an awesome breakfast or dessert. Today, I'll be sharing my favorite Chia Seed Pudding recipe for you to prepare for the busy week ahead.

 Serves 1
Ingredients
1/2 cup of full-fat milk (cow, almond, or coconut)
2 Tbsps chia seeds
1 Tbsp sweetener (Lakanto Monkfruit or Swerve all the way!)
Optional for serving: Lily's chocolate chips, cacao nibs, chopped nuts, dusting of cinnamon, homemade whipped cream, and/ or berries

 Instructions
Whisk all of the ingredients (other than your optional toppings and cinnamon) together until well combined. Cover and refrigerate for a minimum of an hour, so as to let the chia seeds do their magic. I prefer to let mine rest overnight or longer for an increased pudding-like texture. Stir, garnish with your desired toppings when you're ready to eat, and enjoy!

 Bon apetite,
Maya

 Photo by Milada Vigerova on Unsplash

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