Chia seeds...the fancy super food health nuts have been going crazy about for the last couple of years. Incorporating them into meals can seem a little intimidating at first, but I assure you it's easier than you may think. They can be eaten raw - I like to sprinkle them over yogurt or oatmeal to add some crunch. They can also be ground into powder form and used to replace flour in baking recipes. Or they can be soaked in water or almond milk to create a gel-like consistency.
When I started commuting to Toronto for work, I began packing both breakfast and lunch. The days became somewhat longer and I needed more food to help keep me satiated. I set aside some time in the evening to prep my meals and this chia seed pudding quickly became a favourite. It sits overnight to become thick and gelatinous, and I pull a handful of mango chunks from my freezer in the morning, which thaw perfectly by the time I reach the office.
You guys are going to be shocked at how easy it is to make!
1/4 Cup Raw Chia Seeds
1 Cup Almond Milk
5 Chunks of Frozen Mango
1 Teaspoon Vanilla Extract
1. Combine the chia seeds, almond milk and vanilla extract into a bowl or Tupperware container.
3. Refrigerate and let sit overnight.
4. In the morning add the mango.