I've been making a lot of dietary changes in the last few months. Concentrating on vitamin and protein packed food. While this could be a higher protein if made with skim milk, I didn't use it because I didn't have any on hand. Next time I will be sure to make this with cows milk to boost that protein factor.
I found the recipe for Mango Coconut Chia Pudding via Pinterest and it led me to Skinnytaste.com. Go figure. :) I love Skinnytaste.com. Its one of my favorite websites out there. The original recipe was for Mango Coconut. While I do plan to try Mango, I had blueberries on hand and well, as most of my regular readers know, blueberries are my very favorite fruit. I felt that almond would make a good compliment to the flavor and since I've yet to pick up any of the liquid stevia from Trader Joe's (high on my list of things to get this week now!), I used Splenda.
If you like tapioca, you will love this. Why? Because it involves no cooking and you put it in your fridge before you go to bed and wake up to this fabulous pudding for breakfast. Yes. I said pudding for breakfast. :) The chia is pretty controversial as to whether is good for weight loss or whether its really a super nutrient. So my choice to use it has nothing to do with the "facts" which no matter what search you use your going to find someone says its great for you and others who say it does nothing for you. So, that said, it doesn't matter much to me - if it has nutritional value (and it does) then I'll use it and add it to my diet. Not to mention, it made this pudding pretty darn yummy in my opinion.
On another note, Grumpy's opinion was to spit it out. ha ha. Mind you, Grumpy hates tapioca so I didn't quite expect him to like this. I give him props for trying it though!
What do you think about Chia Seeds?
Blueberry Almond Chia Pudding
- 1/2 cup almond milk
- 1/2 cup lite coconut milk
- 1/2 teaspoon almond extract
- 2-3 packets splenda (or your choice of sweetener)
- 1 tablespoon sweetened flaked coconut
- 2 tablespoons chia seeds
- 3/4 cup blueberries
In a large 4 cup measure, mix all ingredients together. Cover and refrigerate overnight.
DetailsPrep time: Set time: Total time: Yield: 2 servings