I don’t know about you, but when my endo is flaring, I have a really hard time eating. I usually end up only tolerating smoothies, green juice, and this chia pudding. I also love it because raw chia is high in anti-inflammatory, pain-relieving omega 3 oils, magnesium, and B vitamins. It is also high in soluble fiber, which many studies have found to help people feel fuller for longer, reduce blood sugar, and reduce cholesterol levels.
Not going to lie, I also love that I can throw it together in under five minutes, throw it in the fridge overnight, and have breakfast or a snack ready and waiting for me the next morning.
Perfect Vanilla Chia Pudding
2 Tb raw whole chia seeds
1/2 tsp Ground Vanilla Bean Powder
Pinch of cinnamon
Pinch of pink Himalayan salt
1 tsp B grade maple syrup
1 C unsweetened coconut, cashew, or almond milk
Fresh sliced mango and berries
In a mixing bowl or Mason jar add the chia seeds, vanilla bean powder, cinnamon, and salt and mix well. Add the maple syrup and coconut milk and stir well (or if using a Mason jar screw on the lid tightly and shake well.)
Cover tightly and refrigerate overnight, which will allow the chia seeds to absorb the coconut milk to thicken into chia pudding. When ready to serve, top chia pudding with fresh fruit and enjoy!
What is your go-to comfort food snack when you aren’t feeling your best? How did this Vanilla Chia Pudding turn out for you? Let me know in the comments below and on Facebook, Instagram, and Twitter!
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