Garden Fresh Foodie

In Season For A Reason

  • Healthy Cooking Classes Buffalo NY
    • About Me
      • Plant-Based Cooking Classes Buffalo, NY Corporate Wellness
      • Contact
  • Plant-Based Kitchen
    • Resources For a Plant-Based Kitchen
    • Tools For A Healthy Kitchen
    • Must Have Pantry Items
  • Gardening 101
  • Recipe Index
You are here: Home / Healthy Desserts / Gluten Free Desserts / Chia Pudding

Chia Pudding

December 18, 2013 By Garden Fresh Foodie

Share
Share on Google Plus
Share
Share on Facebook
Share
Share this
Pin
Pin this

chia pudding in bowlCha-cha Chia!  Gone are the days we put chia seeds on a head and watched the hair grow! That hair was wasted sprouts of energy!  Instead, incorporate chia seeds into your recipe repertoire!  They can be added to smoothies, yogurt, sprinkled on your oatmeal, used in breads, or made into this pudding!  Chia seeds thicken a liquid once mixed in, so this pudding will get thicker the longer it sits. closeup of chia seeds

While it may not be the prettiest pudding in town, it’s full of calcium, omega-3 fatty acids, fiber, no refined & low in sugar.  This pudding is no slacker, giving you a healthy break from all those sweets you’ve been eating over the holidays at the office!

Ingredients:

  • 2 1/2 cups of milk (we used lactose free skim, but any will work; ex. almond, or low fat coconut milk would be great too)
  • 1/2 cup of chia seed (you can start with 1/2 cup and if it doesn’t thicken enough overnight for you, dump in an extra 1/4 cup)
  • zest of an organic lemon* or orangelemon zest
  • 2 tbsp maple syrup
  • toppings: crushed pistachios, almonds, fresh mango, and/or pomegranate seeds

*we always recommend using organic when possible, especially for zesting, as harmful pesticides are higher in concentration on vegetable skins

Instructions:

  1. Place all ingredients, except toppings, into a jar or easy to shake container (we used a Ball canning jarmilk for puddingmilk chia and zest
  2. Shake and let sit overnight
  3. Shake before eating and serve topped with your choice of fresh fruit and/or nuts.  Great as an alternative to your morning yogurt or as a healthy evening dessert!upclose chia pudding with pomegranates
  4. Keeps for 3-4 days (it will continue to thicken, and you can add additional milk to thin out)chia pudding on spoon

Nutritional Benefits:

  • No refined sugar, very low in sugar: great for diabetes
  • High in Calcium: 126% in entire recipe and Vitamin D: essential for bone & tooth strength
  • Potassium: 1177% of daily value in entire recipe
  • High in omega-3 fatty acids: great for heart health
  • High in Fiber-10 g/serving!!!-that’s without your fruit topping
  • Low in Fat: great for heart health
  • Can be made vegan &/or lactose free by using almond, soy, hemp milk, or lactose free milk
  • When topped with pomegranate or orange slices; this can be a great source of Vitamin C; a vitamin that increases immune health/function
  • Pomegranates: are high in phosphorus, magnesium, calcium, zinc and iron making them an ideal super tooth food! They lower cholesterol and break down plaque in arteries, fight certain types of cancer-especially prostate and breast cancer, anti-inflammatory, prevents osteoporosis and additional bone loss (helps with periodontal disease), improves skin quality-WOW! Definitely a great topper for your pudding 🙂

Chia Pudding
 
Print
Prep time
5 mins
Total time
5 mins
 
Chia Pudding: high in calcium, fiber, and omega-3 fatty acids. Low in sigar and made without refined sugar
Author: www.gardenfreshfoodie.com
Recipe type: Dessert
Serves: 4
Ingredients
  • 2½ cups of milk (we used lactose free skim, but any will work; ex. almond, or low fat coconut milk would be great too)
  • ½ cup of chia seed (you can start with ½ cup and if it doesn't thicken enough overnight for you, dump in an extra ¼ cup)
  • zest of an organic lemon* or orange
  • 2 tbsp maple syrup
  • toppings: crushed pistachios, almonds, fresh mango, and/or pomegranate seeds
  • *we always recommend using organic when possible, especially for zesting, as harmful pesticides are higher in concentration on vegetable skins
Instructions
  1. Place all ingredients, except toppings, into a jar or easy to shake container (we used a Ball canning jar
  2. Shake and let sit overnight
  3. Shake before eating and serve topped with your choice of fresh fruit and/or nuts. Great as an alternative to your morning yogurt or as a healthy evening dessert!
  4. Keeps for 3-4 days (it will continue to thicken, and you can add additional milk to thin out)
Notes
Nutritional Information-makes 4 servings based on using skim milk
Nutrition Information
Calories: 200 Fat: 9 g Carbohydrates: 24 g Fiber: 10 g Protein: 11 g
3.2.1271
Share
Share on Google Plus
Share
Share on Facebook
Share
Share this
Pin
Pin this

Filed Under: Gluten Free Desserts, Healthy Desserts Tagged With: Altman Dental, breakfast recipes, chia pudding, desserts, gluten free, gluten free desserts, Healthy Desserts, healthy gluten free desserts, Passover dessert, pudding, tooth food, vegan pudding

« Sauteed Brussels Sprout With Cranberries and Pistachios
Ginger Orange Pork Tenderloin »

Comments

  1. Tena Meyers says

    December 19, 2013 at 3:13 am

    How can I print this?

    • admin says

      December 19, 2013 at 1:36 pm

      I am going to be installing a way for you to be able to do that. I will let you know as soon as I have, hopefully by tomorrow. Thanks for making me aware of the issue 🙂

    • admin says

      December 21, 2013 at 2:30 am

      You can print it now Tena and all of our future recipes will be this way! Enjoy 🙂

Fresh Recipes To Your Inbox

About Jessica

Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, hold a MEd and MPH, and have a certification in plant-based nutrition. I am a passionate educator, and have taught wellness, science, community gardening, and food education for the last 20 years. I now combine my passion for health and cooking, with my passion for teaching through employee wellness and healthy cooking classes in Buffalo, NY. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Categories

RSS Recent Posts

  • Thanksgiving Menu 2020
  • Pumpkin Chiffon Pie
  • Passover & Easter recipes in the time of COVID
  • Beans and Rice InstantPot Style
  • Moroccan Chickpea Stew
  • Asian Lentil Sloppy Joe’s

Archives

Like Us on Facebook

What I’m Reading Now

Healthy Tips , Techniques, & Recipes? Find More On my Pintrest Page

Visit Garden Fresh Foodie's profile on Pinterest.

About Me

Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, and have a certification in plant-based nutrition. I am a passionate educator, and have taught science, community gardening, and food education for the last 17 years. I now combine my passion for cooking & gardening with my passion for teaching healthy cooking classes in Buffalo, NY. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Oil Free Roasted red pepper hummus with Buckwheat Tabbouleh
Raw Dilled Out Carrot Soup And Spring Pea Soup
Bowl of Red Lentil Daal
Winter Vegetable Vindaloo
Mexican Quinoa Salad
Butternut Squash Soup With Corn Muffins

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Log in