Beauty Bites

Use this easy chia pudding recipe to prepare yourself a healthy snack or a small easy breakfast in less than 5 minutes the night before! This recipe is paleo, gluten-free and easily made vegan by using maple syrup instead of honey.

If you’ve never tried chia pudding, because it seems disgusting and you’d never want anything this slimy to ever touch your lips, I get it. My thought process exactly at the beginning of the year.

Then, like always, I was going through some experimental stage and decided to not turn to sex, drugs or heavy metal, because I’m in my 30’s already and a sophisticated lady like myself shouldn’t behave like that. Also, someone else already did the eat pray love thing, so I wasn’t interested, because I need to be original just like each one of the other 7 billion people on the planet.

So there, originality whispered in my ear. “You know what the world needs in this hot weather? Another chia pudding recipe.”

It’s like you’re reading my mind. Chia seeds, here I come. Tonight, you’re gonna swell as if you’ve been stung by a wasp.

Why Eat Chia Seeds?

We’ve all heard the obvious reasons: protein, nutritious, iron, minerals, vitamins, omega-3’s, fiber, oh so much fiber, digestion, weight loss, probably, not that many calories, great snack, have no taste whatsoever, so you can add any flavor you possibly want and are easy to make.

Now these are all good, but here are a few more, actually important reasons to eat chia seeds:

• you can take pretty pictures of your breakfast and show your friends and strangers on Instagram.
• you can see something that looks like lice eggs triple in size overnight and scare your friends with it.
• Chia seeds are loyal – they’ll stick to you and the jar you put them in.
• you can tell everyone you’re now cool because you ate chia seeds and you’re saving the environment.

There are a few things you need to remember about chia seeds:

• do not overdose: chia seeds do contain a ton of fiber and they do blow up like a balloon once exposed to water or another liquid. They do this inside your gut too, you can read more about it here. Bottom line: always soak before consuming. A serving is around 2 Tbsp/ day.
• they like to stick together like a group of drunk male tourists in Ibiza. Never been there. But I know, once you add some water or another liquid to those little lice egg seeds, they’ll clump up, if you don’t use the force of stirring.
• always, always, always prepare them in a jar. Chia seeds are allergic to other containers. They also become disgustingly unphotogenic, if you put them in a Tupperware that is full of toxins and plastic.

How To Make Chia Pudding

Now that we’ve got this straight, let’s talk about actually making the chia pudding.

To do this you’ll simply need to put 2 Tbsp of chia seeds in a jar, add like 1 tsp of a sweetener (honey or maple syrup will work), some natural vanilla and then 1/2 cup of liquid.

That liquid could be anything. Water, almond milk, oat milk, cashew milk, melted gold, ketchup, shampoo, what else is a liquid? Seriously, it’s like I’m at the airport. I need some ideas, check all my bags.

But please, use almond milk or another nut milk. Or just milk. Water will do as well.

Stir all that together. Wait for a second…then another second…long deep breath…now! Stir again using a fork, so those chia seeds never actually touch each other again. This is to prevent clumping, chia abuse and baby making.

Now cover the whole thing and let it sit in the fridge overnight, so the chia seeds have time to reflect on their life.

In the morning: time to let some fruit and possibly nuts or almond butter sit comfortably on a bed of swollen chia seeds. I wanna lay you down on a bed of chia…seeds. My best friend is still in love with Bon Jovi and I’m making chia pudding. What has this world become?

Then it’s time to enjoy this pudding as a small snack or a really tiny breakfast. Seriously, if you have sweet cravings, make chia pudding – it’s creamy, refreshing and doesn’t cost a lot of calories or effort or money or commitment.