Chia seed pudding with strawberries



Who doesn’t want pudding for breakfast? This is the perfect way to start your day. High in fiber, protein and omega-3s. This breakfast will keep you full until lunch. It also makes a great snack or dessert.

Ingredients

1 ½ cup homemade almond milk (or any alternative milk product)
½ cup chia seeds
1 banana
1 teaspoon vanilla
About 10 strawberries

In a food processor add almond milk, chia seeds, banana and vanilla. Blitz until well combined. Pour into a container and place in the refrigerator overnight. In the morning, arrange with sliced strawberries. Be creative!

 

Creative Options


Substitute any sort of berry or fruit for strawberries
Substitute ½ of the almond milk with coconut milk for a creamy decadent treat
Add hemp seeds on top for extra protein and crunch.

Unleash your inner veg!

Inspiring confidence to thrive in a plant-based lifestyle!

Email: 

Sign up for our newsletter & receive simple, delicious recipes & much more.

Globally Delicious aims to provide information that is accurate and research-proven. Globally Delicious, Terrie Price, and any other affiliates and team members are NOT medical professionals. You should always consult your physician or other medical professionals before implementing any advice, information, or suggestions to change your diet or fitness regimen. All information contained on this website is intended for educational purposes only and is not intended to be a substitute for professional medical advice relative to a specific medical condition. Globally Delicious is not responsible for any medical conditions, health issues, or wellness problems that may occur before, during, or after using our advice. Participation at any level is at the risk of the individual. All content provided is for informational and educational purposes only. For more information, please contact Terrie at [email protected].

All images on this website are the property of Unlimited You, DBA, Globally Delicious, and should not be used elsewhere without written permission from Terrie Price.