Chia seeds are insanely hip and you know it.
I just needed to put that out there.
Just think about it for a moment. For more than 30 years chia seeds have been part of our lives, they have never abandoned us and we will not abandon them now.
First, there were Chia pets.
Who needed a puppy, kitten, goldfish, or even a genuine pedigreed Pet Rock when you could have a Chia Pet?
You've got my point.
Now, there are Chia people.
Everyone and anyone who wants to be hip nowadays eats Chia seeds. Including myself.
Because I’m the kind of person that jumps on the bandwagon of every health fad I hear about.
Seriously though, Chia Seeds are a superfood that is worth having for far more reasons than some street cred.
These completely tasteless seeds are high in protein and fiber, and contain incredibly high levels of Omega-3 fatty acids, which have been shown to protect function of the heart and other vital organs.
Just don’t ask me why when you soak Chia seeds in water they become an almost solid gelatin.
I have effing no clue — I SUCKED at chemistry in high school.
Take my word for it, they do. Every. Single. Time.
Although there are chia seed nutritional supplements, juice drinks, energy bars, and other packaged foods, I vote for simply working them into your home-cooking repertoire.
Such as making a chia pudding.
Now I know I’ve posted a boatload of recipes for chia pudding already, but I wanted to share this one nonetheless.
Because it’s perfect for breakfast, especially if you - like myself - L.U.V. coconut.
Chia seeds and coconut milk marry for a vegan, Paleo-friendly pudding that will save you time, fill you up on fibre, and will provide the energy you need to push through the day.
Mix together the ingredients the night before, pop it in the fridge, and look forward to a special treat the next day. It's that easy.
Whether you're new to the trend or a seasoned vet, you'll love this on-the-go vegan and paleo chia seed pudding. It’s a fabulous way to get your day going!
Coconut Chia Seed Pudding Print this recipe!
4 tablespoons shredded coconut (I used Bob’s Red Mill)
4 tablespoons chia seeds (I used HealthWorks)
¾ cup / 175 ml full fat coconut milk (I used BPA-free Natural Value)
½ cup / 125 ml coconut water (I used Vita Coco)
1 tsp pure vanilla extract (I used Rodelle)
Pinch fine grain sea salt
1 tablespoon maple syrup (optional)
In a small bowl (or a Mason glass jar) combine shredded coconut, chia seeds, coconut milk, coconut water, vanilla, salt and maple syrup (if using). Mix well.
Refrigerate for at least 30 minutes, this allows the chia seeds to thicken.
Top with fruit of your choice and serve.
One serving yields 360 calories, 28 grams of fat, 27 grams of carbs and 6 grams of protein.