Whole 30 Chia Seed Pudding Recipe

Happy Friday friends! I am nearing the end of week 1 on Whole 30. As some of you remember I’ve done it once before, and I felt like the beginning of 2017 was a perfect time! I wanted to share my new favorite breakfast with you today.

Let’s be honest here – Chia Seed puddings are trendy. You see them all over Instagram, Pinterest and other social media outlets. I think more people photograph them than actually eat the said pudding.

For me, however, this mason jar contained, berry topped and Instagram filtered breakfast has become a saving grace. I never eat breakfast, my mom never ate breakfast, I never saw my grandma eat breakfast, which could be attributed to the fact that she woke up hours before everyone else to do whatever grandmas do before the sun rise. So imagine me actually eating breakfast now! I hope you are as excited about it as I am.

The below recipe allows me to make 2 servings, making it a double win πŸ˜‰

You will need:Β 

1 cup frozen berries, I usually by mine atΒ Costco

1 cup unsweetened almond milk

4 tbs chia seeds, I buy 2 lbs bag from Costco

1 banana, but if you don’t have one, don’t fear, it will still work out and thicken

Add some spices for a flavor kick, like vanilla, nutmeg, cinnamon, or ginger.

Place everything in a blender, I use a Nutri Bullet – another recent obsession of mine πŸ™‚ Then evenly divide the mix between 2 mason jars, and place in the fridge overnight. In the morning, once the pudding is ready to eat, I top it with some fresh berries and enjoy, which I hope you will too πŸ™‚

Do you have a favorite breakfast food? Do tell!