Chia Pudding: Good for Combatting Those Trader Joe's Cookie Butter Ice Cream Cravings...
My client Jennifer and I were talking about dessert the other day and she mentioned that she loves making chia pudding. Since I hadn't had a chia pudding I actually liked yet, I asked her how she made hers. I made it. I LOVED it. I'm sharing it with YOU!
1 frozen banana (let a banana ripen a LOT and then stick it in a freezer bag; the sweeter the banana the less sweeter you have to use)
1 can light coconut milk
1/3 cup chia seeds
The insides of 1/2 of a vanilla bean (you can also use a small amount of vanilla extract)
Honey to taste (my banana was ripe enough for me not to use any other sweetener)
Blend the banana and coconut milk. If you want it to have a stronger mango flavor, blend the mango in, too. I liked the idea of adding in other fruit (like berries) if I felt like it so I topped the pudding with the fruit instead.
Stir the seed, vanilla and the coconut banana milk together and refrigerate overnight.
When you're ready to eat it, spoon it into a bowl and top with whatever your heart desires.
The end. COULD IT BE ANY EASIER? If you're looking for a dessert alternative that tastes yummy, that has some health benefits (chia seeds = omega 3s and fiber!) and gets you to eat some fruit, this is the one for you.
If you're curious as to why I think I loved this version so much, I have two ideas: 1. It could be that I used vanilla bean and not the extract. I think I was getting some weird aftertaste with the extract. 2. It could have been the brand of coconut milk I used that somehow didn't have that tinny taste.
Try it out, share it on my Facebook page and hashtag #IzzyFit and #IzzyFitFood! You can also leave a comment below :) Enjoy!
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