Chia seeds are loaded with fibre, protein, antioxidants, omega-3 fatty acids and micronutrients (calcium, phosphorus, magnesium). They are easy to prepare and can be added to porridge or smoothies.

Depending on added ingredients, chia pudding can be made vegan, gluten-free, paleo and keto.

Ingredients:

• 3 tbsp chia seeds

• 1/2 cup of unsweetened almond milk

Toppings:

• 2 tbsp of raspberries

• 1 tbsp of pumpkin seeds

• 1 tbsp of hemp and flax seeds, ground

• 1 tbsp of cashew nuts

• 1/2 of a small banana

• 1/2 tsp of cinnamon

Preparation:

• Stir together your chia seeds and milk in a mason jar or bowl.

• Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir and put the mixture in the fridge to “set” for 1 hour or overnight.

• The chia pudding should be nice and thick. If it is liquidy, add more chia seeds (1 teaspoon to 1 tablespoon), stir and refrigerate for another 30 minutes or so.

• If you’re in a rush you can eat it within 20 minutes (it just won’t be as thick) or make it the night before you want to eat it and let it sit in the fridge overnight.