Today was the first day of spring! With the sun shining through my apartment windows, it made me feel excited for the warm weather that is coming. Even though it doesn’t quite feel like spring here in Waterloo (we are actually expecting up to 10 cm of snow this week), I felt inspired to make a breakfast to celebrate the sunshine that will be here to stay.

Like I have said in my other blog posts, I typically create dishes that are in accordance to the season and ingredients that reflect the weather, time of year, holiday, etc. So, tropical fruits and flavours were on my radar.

Chia seed pudding is a super easy and delicious start to my day. It takes a few minutes to prepare the base the night before, and a little creativity the next day. Chia seed pudding is filling & you can make it into any flavour combination you so desire.


Chia seeds are known of one of the most nutritious foods available. Because they are packed with protein, fiber, Omega-3 fatty acids and other micronutrients, I try and incorporate them into every breakfast.


I hope this Paleo-friendly tropical pudding gets you into the spirit of spring!



I N G R E D I E N T S:

¼ cup of whole chia seeds
1 cup of coconut milk (either light or full-fat depending on your nutrition goals)
½ tbsp of honey (or pure maple syrup as a vegan alternative)
a small handful of shaved unsweetened coconut
toppings of choice (I used kiwi, banana, strawberries, blueberries, cocounut, quinoa puffs & hemp hearts)


D I R E C T I O N S:

1.  In a bowl or jar, mix together the coconut milk, chia seeds, and honey/maple syrup.

2.  Let the mixture sit in the fridge overnight.

3.  Remove the mixture from the fridge & top the gelled chia seeds/pudding with your toppings of choice.

T I P S:

  • This recipe yields 1 serving. 

Tropical Chia Seed Pudding