Cha cha cha CHIA!
It’s officially summer which means everyone is avoiding their ovens and reaching for salads and smoothies… or is that just me? Chia is the perfect summer breakfast or snack, it’s cool, easy to make and doesn’t require the oven.
It’s so versatile too! All it takes is a cup of “milk” and 2-3 tablespoons of chia to make the pudding, then you can add whatever else you want to it. In this recipe I used Spirulina powder to make it blue and didn’t add any sweetener because I used vanilla almond milk and that made it sweet enough for me.
Not only is chia easy and delicious, it is a powerhouse of nutrients! Two tablespoons of chia contain almost 11 grams of fiber! That’s almost half of the daily recommendation of fiber intake for women! Chia is also full of antioxidants and omega 3 fats. Omega 3s can reduce blood pressure, increase heart health, and keep the brain healthy and sharp. Studies have also shown a relationship between high levels of omega 3s and reduced inflammation in the body… and I’ll remind you, inflammation is linked to almost every disease.
Still haven’t convinced you to give chia a try? Well listen up… The omegas in chia seeds help keep your skin healthy because it supports the cell membranes of our skin. Chia can also help your digestion because of it’s fiber content. The fiber absorbs water and brings it into your digestive system, where it can make you feel full and support elimination. Also as a bonus, 2 tablespoons of chia has about the same amount of calcium as a glass of milk!
If all those benefits don’t make you want to try chia, just trust me that it’s delicious and you’ll want to eat it. Now here comes the recipe!
Spirulina Chia Pudding
General Chia Pudding Recipe
2 tablespoons Chia seed
1 cup unsweetened almond/coconut milk
(I added half of a capsule of E3 Live Spirulina to the mix)
1 tsp honey, monk fruit or stevia
1 scoop protein powder
1 scoop collegen peptides
Combine the chia seeds with the milk in a container
Stir it really well or even shake it up. I like making these in jars so I can shake them!
Put it in the fridge overnight. If you need it ready sooner, add an extra tablespoon of chia seed.
Check on it every once in a while to see if the chia seeds are settling at the top and not fully fixing with the milk. If they are, just stir or shake it up a little more so that they will mix and gel up evenly.