As I mentioned in my last post, in June I started trying to eat healthier and be more active. On a normal day I probably eat too much sugar and carbs – these are what I turn to for comfort food, a quick fix when I’m busy or a late night snack.
This month – as well as going for a walk most days and drinking plenty of water and green tea – I tried to plan out meals a little better, keep the fridge stocked with plenty of fresh fruit and vegetables, make better snacking choices and ensure to eat a good breakfast. Don’t you agree it’s easier to enjoy healthy food it looks pretty? I’ve been enjoying my green smoothies in pretty glasses with striped straws.
If you’ve been on Pinterest at all in the last year you would have no doubt seen recipes for Chia Pudding. I’m sure you know that it’s a legit superfood! The seeds look quite plain but they are absolutely loaded with antioxidants and nutrients. Chia seeds are high in protein, fibre and healthy fats like Omega-3. Chia seeds are suitable for all diets, even vegan and keto.
You can eat them plain, sprinkled on top of salads, put into smoothies or make a chia pudding! They absorb more than 10 times their weight in liquid, resulting in a gel-like texture. It also takes on the flavour of whatever you soak them in, similar to tapioca. This is exciting because you can make whatever flavour you like – add cacao, matcha, acai, turmeric or your favourite fruits.
This recipe is super easy and requires barely any cooking at all. I used almond & coconut milk with a little vanilla and honey. Just give it a shake and leave it in the fridge overnight. I layered the Chia Pudding in cute jars with honey stewed rhubarb and topped it off with lots of red fruits. Sweet strawberries from Queensland are beautiful right now, as well as pomegranate seeds and honey stewed rhubarb.
I think this Chia Pudding is healthy and looks so pretty! It’s perfect for healthy meal prep because you can make everything the night before. Depending on the time of year, you can also serve a Chia Pudding cold from the fridge or warm like a porridge. It’s also perfectly portable – just package these puddings up in a container or jar and take them to eat on the go. I love that it feels like you’re eating a fancy dessert at breakfast time – what could be better!?
Related Post: Blueberry Acai Smoothie & Chia Parfait
Chia Pudding with Honey Stewed Rhubarb
Chia Pudding is a healthy breakfast that you can meal prep ahead of time. My version is served with honey stewed rhubarb, strawberry & pomegranate. Delish!
- 1 cup Coconut & Almond Milk (or your favourite plant milk)
- 2 tablespoons chia seeds (I used white)
- 1-2 teaspoons honey
- 1 teaspoon vanilla bean paste or vanilla extract
- Fruit to garnish: extra roasted rhubarb, sliced strawberries, pomegranates, chopped pistachios
Honey Stewed Rhubarb
- 1 small bunch rhubarb, cut into 5cm lengths
- 1/4 cup water
- 1 tablespoon honey
To make the Chia Pudding, combine the Coconut & Almond Milk together with the chia seeds, honey and vanilla in a glass jar with a lid. Cover and shake well, set aside for 15 minutes. Give it another good shake then refrigerate 5-6 hours or overnight.
To make the Honey Stewed Rhubarb, place rhubarb in a saucepan, reserving a few pieces for the garnish if you like. Add water and honey and stir over low heat until the rhubarb starts to break down. Remove from the heat and allow to cool.
Assemble the puddings by layering rhubarb and chia pudding in glasses or jars. Garnish with more fruit and chopped pistachios.