pumpkin chia pudding

Posted by on Oct 11, 2013 in breakfast, desserts, featured, snacks | 2 comments

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Easy peasy.  That is what this breakfast is.  After a fun girls trip to Miami, I made a big batch of pumpkin chia pudding so the morning of my re-entry would go just a little bit smoother.  I liked it so much that I’ve made it my breakfast every day this week.

Backing up a little bit…so I went to Miami this past weekend for the first time ever.  I had no idea it could be so much fun!  I went with a great group of girls (my soon to be sister-in-law was one of them), and we had the best time.  I will be returning again for sure…maybe for my 40th birthday next year??  Anyone want to join me??

Any time I travel, I lose control over what goes in my food.  Because I’ve been eating healthy for so long now, my body craves fruits, veggies, nuts, eggs, fish, etc. and I pretty much continue to eat that way even away from home.  But when I’m on vacation, I’m on VACATION!  I make it a point to try new foods and enjoy those foods I don’t eat every day, especially desserts, and I do so completely guilt free.  Adopting a healthy diet will never last if you try to do it 100% of the time.  I shoot for eating the healthiest foods 90% of the time and allow myself to have a little FUN the other 10%.  Food is a big part of life, and I do not want to miss out.  Vacation always comes to an end, and I will be back at home eating my kale in no time at all.

 

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After a weekend as enjoyable as the one I just had, it always feels good to get back home and do a little mini cleanse.  Chia seeds are an effective detoxing food.  Each of those little bitty seeds swells up and absorbs anything in its path while passing through my digestive system, acting like a little vacuum or broom, ridding my body of toxins along the way.  Plus, chia seeds contain lots of valuable nutrients and electrolytes, and because they are also soluble fiber (meaning they absorb water and liquid), they move slowly through my digestive system, promoting hydration and helping my body retain those electrolytes.

 

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When I got home on Sunday night, I made a basic chia pudding.  I combined 1/3 cup of chia seeds with 1 cup almond milk (coconut milk works too) in a sealed container.  I love these glass containers I picked up from The Container Store.  I have a ton of them and use them to store all of my nuts and seeds in the fridge.  Nuts and seeds go rancid within a few months, so because I usually buy them in bulk, it’s important to refrigerate or freeze them.

 

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The next morning, I combined the chia pudding with a can of organic pumpkin (in a BPA free can), pumpkin pie spice, and English toffee stevia in the small Vitamix container.  I blended the ingredients together in the Vitamix to make a creamy pudding.  This recipe makes about 4 servings, and the pudding stays good when stored in the fridge for about 4 to 5 days.

I chose to sweeten the pudding with stevia (a super sweet herb from South America) to minimize sugar (even natural sugar) upon returning.  Whenever I travel, sugar seems to be my main indulgence, so after coming home, I’m ready to break away from it.  Stevia is a smart choice because it has absolutely no sugar, not even natural sugar.  In fact, it has no calories at all!  And there’s even more good news.  Stevia goes further to actually benefit your pancreas help your body regulate blood sugar.

 

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As toppings, I chose a honeycrisp apple and walnuts but feel free to shake things up and get creative with your toppings.  Here’s a few ideas for inspiration:  berries, banana, pear, peach, plum, mango, pineapple, figs, mandarin oranges, pistachios, slivered almonds, coconut ribbons, pumpkin seeds, cacao nibs, sesame seeds, pomegranate seeds, raisins, dried cranberries, dried mangoes…and the list could go on…

 

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pumpkin chia pudding
Author: 
Recipe type: breakfast, dessert, snack
Serves: 4
 

Ingredients
  • ⅓ cup chia seeds
  • 1 cup almond or coconut milk
  • 1 can organic pumpkin
  • 1 teaspoon pumpkin pie spice
  • 2-4 droppers of English toffee stevia
  • 2 apples, chopped
  • ¼ cup chopped walnuts

Instructions
  1. The night before, combine chia seeds and almond milk in a sealed container and put in the refrigerator.
  2. The next day, combine chia pudding with the can of pumpkin, pumpkin pie spice, and English toffee stevia in a Vitamix, and blend until smooth.
  3. Divide pumpkin chia pudding into 4 bowls, and top with chopped apple and chopped walnuts.

 

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2 Comments

  1. i’m not sure my can is the same size as yours.
    how many ounces or cups of pumpkin puree for this recipe?

    • I used a 15 ounce can of Farmers Market organic pumpkin.

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