Banana Chia Pudding

chia seeds

Breakfast is the most important meal and often the one most skipped. So often we are in a rush out the door that we just figure well I will have an early lunch, or we grab something both unhealthy and expensive on the way to work or wherever we may be headed. So how do we avoid falling into that trap? Plan ahead!

Chia seeds have been a staple in my diet for about 4 years now (2012 blog post here). They are one of those super foods that is not going out of style, because while food may look trendy and beautiful in a photo it really is all about the way it fuels your body. 

A few facts:

- Chia is very rich in omega-3 fatty acids, even more so than flax seeds

- Chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body

- Chia seeds provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

- When added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

Now for the recipe:

Banana Chia Pudding

2 Servings

banana chia pudding
  • 2 bananas
  • 5 T chia seeds
  • 1 cup almond milk (or milk of choice)
  • 1 t vanilla
  • pinch cinnamon
  • pinch nutmeg

In a resealable container (I like to use a mason jar) add bananas and mash until smooth. Add chia seeds, milk, vanilla, cinnamon and nutmeg. Stir ingredients well, or place cover on container and shake well. 

Place pudding in the fridge for 2 hours or overnight until it sets. Enjoy from the jar or serve topped with fresh fruits and/or coconut flakes. 

Easy delicious carb free breakfast that will leave you feeling satiated until lunchtime.