It's Day 15 of Whole 30 (halfway, whoop!). I am feeling great but, I must admit, I'm getting pretty tired of my usual breakfast. Since we have been attempting to go egg-free this month, my breakfast usually consists of kale, turkey meat, and some fruit. Not bad, but also not exciting 15 days in a row. So, I decided to switch things up and make a batch of chia seed pudding for the week.
This pudding is easy to make and does a pretty good job in satisfying any sweet breakfast cravings you may be having. The "chai latte" flavoring makes this a perfect morning pick me up to start your day. It also does an amazing job in filling you up until lunchtime due to the chia seeds becoming gelatinous to create a dense texture.
Any recipe incorporating chia seeds will wonderfully compliment your current diet. Chia seeds are a fantastic source of omega-3 fatty acids, fiber, protein, and even calcium!
All in all, this superfood pudding is sure to make for a great breakfast and a nice switch from the ordinary routine. If it's cold outside, you can pop it in the microwave for 30 seconds and pretend it's oatmeal. The options are limitless.
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- 3 cups unsweetened almond milk
- 1/4 cup chia seeds
- 1 tea bag chai tea
- 1 date, pitted
- 1 tsp cinnamon
Notes & Tips
- To make this Whole 30 compliant, make sure to use a brand of tea that does not contain sugar. I linked a brand I prefer to use in the ingredients list above.
- The pudding will last in the refrigerator for 3-4 days.
- If you are meal planning for the week, portion the mix into your meal prep containers after blending, and store in the refrigerator until you are ready to eat it.