Photo by Krys Lojek

Chia Pudding

This one little seed from South America is a packed with nutrients.  So it makes sense to include it as an option for breakfast as a snack.A 1 ounce (28 grams) serving of chia seeds contains (1, 2):

• Fiber: 11 grams.
  
• Protein: 4 grams.
  
• Fat: 9 grams (5 of which are Omega-3s).
  
• Calcium: 18% of the RDA.
  
• Manganese: 30% of the RDA.
  
• Magnesium: 30% of the RDA.
  
• Phosphorus: 27% of the RDA.
  
• They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

Chia Pudding is easy to make the night before to keep in the fridge for a quick breakfast or snack.  It is filling, nourishing an versatile.  Once you master the basic recipe you can add all sorts of flavours from pureed fruits, spices and textures like grated apple or my seeded mix.

Ingredients
1/2 cup of chia seeds (light or dark, doesn't matter)
3 cups of coconut milk
1 teaspoon of organic vanilla paste or seeds from 1 vanilla pod
2 tablespoons of sweetener of choice if desired
1 teaspoon of cinnamon
1 tablespoon of MCT oil (optional extra)
1 tablespoon of Collagen Hydrolysate (optional extra)

Method
In a jar, combine all ingredients.  Make sure you mix well to stop the chia from clumping.  
Do this the night before, then in the morning, scoop out desired amount and top with seasonal fruit or coconut shreds and almonds.