There has been A LOT of talk recently about Chia seeds. These weird little suckers pack a lot of nutrients. They are higher in omega-3 fatty acids than even flax seeds and don’t forget about all that fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc (sooo yeah, that’s pretty much a superfood!). Chia seeds are so rich in antioxidants, they can be stored for long periods of time before going bad.

I came across recipes calling for Chia seeds in order to make puddings. When added to liquid, the seeds form a kind of gel. My first concoction included cacao powder, almond milk, vanilla and a bit of sweetener. I used a whole cup of almond milk and half a cup of Chia seeds and it made a lot of pudding! Sadly, it didn’t taste that good because it wasn’t too sweet (you should know I might have the biggest sweet tooth in all of the land). For my second try tonight, I omitted the cacao powder and used half a banana and let the food processor go to town.

Hello Banana Pudding!

A dessert you can feel good about diving into- even if it looks a little odd… I loved the thick consistency that the Chia seeds gave my Green Monster the other day, and will probably stick to using them in that way or puddings. I might add a little nut butter in there too…delish!


Banana Pudding

½ cup Unsweetened Almond Milk

½ Banana

¼ cup Chia seeds

Dash of Vanilla Extract


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