126. Chocolate Chia Pudding

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The last time I referenced CCPudding I hadn’t tasted it yet – I only anticipated that it would be yummy.  Well, I was right.  You’ll have to taste for yourself, though, since I like a lot of things other people aren’t huge fans of.  The preparation was also super simple – no cooking, just mix and refrigerate.  That’s a bonus for me (the kitchen-mobility challenged cook).

I tried chia seeds bc J told me her teacher friend was into them.  I had heard about them before, but hearing of a real-live person who subscribed to the chia club spurred me on to try them myself.  Now don’t be alarmed by the appearance – they’re teeny tiny little black seeds that don’t taste like anything – they just plump up and get all gelatinous when you add them into something and let it sit there.  Beyond that, I don’t really know about chia seeds, but I looked it up (briefly) and here are a couple of interesting things:

There’s lots of info on the benefits of the omega-3s in chia seeds and other stuff that I don’t understand, but what I get intuitively, and what I’m most interested in is that when liquid touches the chia seed it somehow binds to the shell and creates a gelatinous substance.  Even without understanding all the healthy things going on inside the seeds I am sold on the fact that the gelling action makes you feel full, even when you’ve just eaten some seeds.  (Side note:  my “sons” who are allergic to seeds, this pudding is NOT for you.  xoxo) Also, in this CCPudding, the consistency is like tapioca pudding, and I love tapioca (my adopted Grandma E used to make it).

I got a bag of chia seeds from Trader Joe’s and just followed the instructions for no-cook pudding on the back, with some modifications for milk and sugar.  (If you’re wondering why I’m so concerned about sugar it’s bc I have a family history of diabetes and have been trained to watch my sugar intake like a hawk.)  I had been craving chocolate pudding like mad and this CCP answered the call.  I think I might like pudding bc it was my first food (administered by my first ST – S), and also bc the nutritional supplements I had to eat later in my inpatient life went down easier in pudding (butterscotch) form.  I just made a batch of this pudding in a shaker bottle downstairs – using unsweetened vanilla almond milk, a spoonful of applesauce (for the natural sweetness), cocoa powder and a dash of cinnamon.  I’m looking forward to eating it later.  But in the meantime, here’s what I did the first time:

Chocolate Chia Pudding

(based on the recipe on the back of the TJ’s bag)

  • ¼ cup chia seeds
  • 1 cup milk of choice
  • flavor – e.g. unsweetened cocoa powder (I added a handful of chocolate chips – mmm!), PB2, fruit puree, vanilla, whatever you like
  • sweetener to taste (optional)

Blend everything (I used an immersion blender) except the chia seeds and choc chips (if using).  Add these in at the end.  Alternatively you can try just mixing everything together (like I did with the shaker bottle).  Refrigerate for 2-3 hours.  Enjoy!

This is also very delicious, I promise. 

4 thoughts on “126. Chocolate Chia Pudding

  1. Hmm, may have to try this! Have heard a lot lately about the benefits of chia seeds. I can definitely attest to the deliciousness of your green soup. So easy to make, so healthy, and yummy. Tim likes it, too! Especially w/ a lil’ drizzle of jalapeno evoo on top, or some other hot sauce as shown in your pic. Miss you…XOXOs

  2. Whoops! I think I called it Chocolate ‘Chai’ pudding a few posts ago (which I think would be delicious). Sounds interesting! I love the chew of tapioca so chia is worth a try.

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