I don’t share as many recipes and food ideas as as I should. Partly because I don’t like taking food photos – I’m just not good at it and they look funny. But I do struggle with meal ideas, particularly breakfast, so I figured I’d get over myself and share.
To be completely honest, Wife brought the idea for chia pudding home. Not one of my originals but I have fully embraced it.
The recipe that we use is easy to follow and multiply. The end result depends on your taste. I am sharing chia pudding because it is easy, versatile, and our girls eat it.
Start with three tablespoons of chia seed.
Looks a little funny, I know. And the girls thought so too, until they ate the final product. Next add one cup of soy milk.
Cover that and throw that in the fridge overnight. The next morning you should have a thick mixture.
From here you thin with your choice of liquid. More soy milk is fine, we’ve used both plain and vanilla flavored. Pineapple juice is good too, and I imagine any juice would work. You are looking for a pudding-like consistency, but really thin to your liking.
Serve up you pudding into bowls and add whatever you like. Some of our fav ingredients are strawberries, blueberries, pineapple, honey, and coconut flakes. But add what you would like.
There is no way around the overnight wait, which is why we use chia pudding for breakfast. Its easy though, and your kids can make it how they like it.
There it is friends, our version of chia puddding. There are protein benefits here, and fiber too, but the girls are sold on the taste. I hope this helps with your breakfast menu. We’ll see you out there!