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Chia Seed Pudding Variations to Try At Least Once

by | May 19, 2017 | Nutrition | 0 comments

In your effort to eat healthfully it can feel difficult to come up with options that will be good for us, but indulgent at the same time. After all, that cheesecake you adore is not likely to perform well on your nutrition tracker. However, when you have a few delicious chia seed pudding variations to enjoy, things start to look a bit easier.

After all, the right chia seed pudding variations not only come in your favorite flavors, but these tiny seeds also have more antioxidants than blueberries, more calcium than milk and even more Omega-3 fatty acids than salmon. These desserts can go with virtually any meal or can make for a tremendous snack as well with their incredible nutrition content, protein boost to keep you satisfied and unique texture.

Check out these amazing chia seed pudding variations the next time you want something yummy, but nutritious at the same time:

Vanilla chia seed pudding

Combine ½ cup chia seeds, 2 cups coconut milk, ½ teaspoon pure vanilla extract, up to a maximum of ¼ cup pure maple syrup and ¼ teaspoon cinnamon powder. Blend in a blender on high for a couple of minutes. Pour into jars or individual portion bowls and refrigerate for at least 4 hours to let them set and gel. Eat as-is or add your favorite berries or sweet fruit slices.

Sea buckthorn matcha chia seed pudding

In a large mason jar, combine 6 tablespoons chia seeds, 2 cups of hemp, soy or almond milk, 1.5 teaspoons sea buckthorn matcha powder, 1 teaspoon pure vanilla extract and up to 2 tablespoons of maple syrup or raw local honey. Put the lid on the jar and shake it until everything is well combined. Refrigerate overnight(approx 8 hours or more). Eat as-is or top with fruit.

Chocolate chia seed pudding

Combine 1/3 cup chia seeds, 1½ cup almond milk, ¼ cup unsweetened pure cocoa powder or cacao powder, 5-9 dates or 2-5 tablespoons pure maple syrup, ½ teaspoon ground cinnamon, and ½ teaspoon pure vanilla extract. Blend in a blender until everything is combined or until the dates are smooth (if dates are chosen over maple syrup). Refrigerate at least 3 to 5 hours or overnight until it has set.

These puddings are best consumed while they’re very fresh. That said, they will keep in the fridge for 2 to 3 days after you’ve made them.

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