Chia pudding…

Chia pudding is such a simple and interesting thing to make. Some are grossed out by the consistency and some are like me, amazed by how these little black seeds can make such a tasty treat! Currently I’m doing a round of Whole 30 and chia pudding comes in handy for either dessert or breakfast.

  • 1 can of reduced fat coconut milk (about 15 ounces)
  • 1 cup of blueberries
  • 1/2 cup of Trader Joe’s
  • 1/2 cup of chia seeds
  • 1 tablespoon of unsweetened vanilla extract
  • 2 – 8 ounces mason jars
  1. Pour the coconut milk into a nutribullet or blender. Add in the blueberries and mangoes. Blend.
  2. Take the blended mixture and pour half of it in one mason jar and the other half in the next (note these mason jars have a blue tint).
  3. Add a quarter cup of chia seeds to each mason jar.
  4. Add one half of a tablespoon of vanilla extract to each jar. Put the lids on and shake each mason jar for one minute.
  5. Place each mason jar in the fridge and let the chia seeds work their magic. Wake up in the morning and you have a great breakfast or dessert for later. You can add fresh blueberries or chopped almonds to the pudding for something extra.

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