I spent my morning tidying up the house and managed to have it all cleaned by 10 a.m. R and I were than able to enjoy a walk to the park and some play time before heading home for lunch. It was a busy weekend and I didn’t get to play with her as much as I would have liked.
We spent the weekend running errands, racing, and helping my sister in her yard and garden. R did have fun with her cousins and had her first race Saturday morning. She did awesome and finished the 1 mile race, with a little carrying assistance. So, yes I did aid a runner, but only because she would get very distracted by all the new things to see along the course. And she enjoyed clapping for all the runners whenever anyone else clapped.
I loved watching her enjoy herself. However, it was hard not being competitive and wanting to win. I know, a little crazy on my part. Watching her run was fun though.
Before the weekend, I thought I would make us a nice fiber rich, essential fatty acid rich treat. It was perfect for the high temperatures by the end of the weekend and hit the spot after our race on Sunday. Instead of the ice cream I was craving post race and post yard work, I satisfied my craving with this Raspberry Vanilla Chia Pudding.
It’s low in sugar, as I used a little maple syrup to sweeten it. I topped with frozen raspberries (thawed) we had picked from last season and sprinkled in some vanilla extract. It takes minutes to prepare, and a night soaking before you can enjoy a great pudding.
I like to enjoy my desserts and this one can take the edge off my sugar cravings. It’s simple to with 5 whole ingredients:
- chia seeds
- almond milk
- vanilla extract
- maple syrup
- raspberries (fresh or frozen)
Chia seed pudding reminds me of tapioca pudding. Nearly the same texture, but a whole lot better for you. Chia seeds are rich in essential fatty acids, fiber, calcium, magnesium, manganese, and even have some protein. Chia seeds are very low in calorie as well. They are great for adding into smoothies, topping your oatmeal, baked into bars, muffins or cookies and even used in healthy bites. And I think they are even better enjoyed as pudding.
This pudding is kid approved, gluten free, and vegan. Doesn’t require a stove and is the easiest thing you may ever make. 3-5 minutes to prep it, and at least 4 hours setting in the fridge and you have yourself a delicious dessert. One without all the junk and sugar, and one that will actually provide some nutrients to your body. It’s light but filling, because of the fiber content in chia seeds (seriously anyone’s best friend).
- ¾ c Chia Seeds
- 4 c Almond Milk
- ½ tsp Vanilla Extract
- 1-2 Tbsp Maple Syrup
- Fresh or Frozen Raspberries for topping
- In a medium mixing bowl add chia seeds and milk and stir until well combined, making sure the chia seeds don't clump up.
- Stir in vanilla extract and maple syrup.
- Cover and let stand in the refrigerator for at least 4 hours (better if overnight),
- When chia seeds are well soaked and a tapioca like texture, spoon into individual cups or bowls and top with fresh or frozen (thawed) raspberries.
Raspberry Vanilla Chia Pudding, Vegan, Sugar Free, easy dessert #gf #vegan #nutritious #healthyeats Click To Tweet
This recipe will make a generous amount. Marc and I fed on it for a while, and even shared with friends and R. It kept well in the fridge for a week. It would make a nice addition to your summer picnics or barbeques and is a nice healthy treat the whole family can enjoy. Try mixing in whatever fruits are your favorite, and since there’s an abundance of fresh fruit available now, it won’t be hard to find one combination you like. Berries are personally my favorite.
Until Next Time Be Whole and Be Fit
Do you like chia seed pudding?