Chia Seed Pudding
At the end of May I’m hosting a Ladies Night to get women together to learn about nourishing their bodies with Whole Foods! We will also talk about tips and tricks to meal prep food for the week. Together we will form a community of women here to support one another through a Two Week Fresh Start Program of clean eating. There will also be recipe samples from the program and wine of course to make the night a little ladies night out. ;)
This chia seed pudding is a little sneak peek of one of the Breakfast recipes that will be included in the Two Week Fresh start program this group of women will take on together!
2/3 cup light coconut milk
2 tablespoons chia seeds
1 tsp pure maple syrup
Optional Toppings: fresh pineapple chunks, blueberries strawberries, kiwi, peeled and sliced, raspberries, 1 tablespoon roasted almonds, chopped or nut butter, 1 tablespoon unsweetened coconut flakes
Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding.