Chia Pudding – your new favorite breakfast

I decided to embark on a 30 day detox to begin the year 2017.   I decided to do this for a couple of reasons.

  1. I’m a sugar addict.
  2.  I’m a coffee addict.
  3.  I wanted to see if I would feel better because that’s what I read
  4. I wanted to see if I could actually do it.

So this little detox entails eliminating everything I love. Caffine, refined sugar, gluten, anything fun.  But I can do anything for 30 days, right?

In my search of expanding my food choices, I came across chia pudding.  It has quickly become one of my breakfast fav’s.  It is super easy, it has a ton of texture, I can add nuts and fruit, and I make it in a mason jar.  It makes me feel so….I don’t know….trendy??  So I feel like you need to be trendy too – mason jar included.  So here’s how you make it.

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Not fancy

Chia Seed Pudding

3/4 cup of almond milk (or regular milk)
3-4 Tbsp of chia seeds
Put this in a mason jar and shake well.  Then refrigerate overnight

In the morning,  stir or shake to mix and use your add ins.

My favorite combo is: Strawberries, unsweetened coconut flakes, and pecans and a little bit of coconut sugar (a great replacement to refined sugar)

 

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You can also use: blue berries, raspberries, blackberries, any nuts, honey, agave, vanilla, bananas – honestly, it’s limitless.  And you can forego the mason jar and eat it out of a dessert cup!

If you try it – come back here and tell me how you liked it and what you added!

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Fancy

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