How does a Raspberry Chia Pudding sound to start your day off on the right foot?
Hello friends! I hope that you have been keeping well. I have and we had a lovely day at a beautiful pub called The Sandstone Hotel today to celebrate my Mother’s Birthday. It is THE BEST venue ever near Bribie Island and has live music, awesome fish and chips and a great place for kids to run around, if you are in the area or ever visiting QLD you should definitely drop in for a cold beer.
This Raspberry Chia Pudding recipe that I am sharing with you today in part came about because of my work office conversations.
I say this in a broad way. There are some very fit guys where I work who know what to eat and we have conversations about food and what not as you do. I have been tuning in a lot lately as they know a lot more than I do about proteins, carbohydrates, sugars and what is good and bad for you. Indirectly, these conversations, make me think about my morning smoothies (which I love) and what I put in them. I usually have a combination of a few fruits and sometimes veggies with either coconut water or almond milk. I realised though that as much as I thought I was doing the ‘right’ thing, I could improve this 1st meal of the day if I thought about those ingredients, from more of the perspective that my colleagues in the know do. So, I varied up my breakfasts. Instead of raspberries, banana, strawberries and coconut water, I tried oats, yoghurt, frozen raspberries and banana and boy was I happy! There was not quite as much natural sugar from the fruits, I felt fuller and didn’t need or want a snack before lunch and whilst I was still getting my fruit serves in, I wasn’t overdoing it without the balance that this new approach to these meals became.
So, I then thought about my recent Chia Pudding recipe that I shared with you guys and I knew I wanted to make another version, based on this smoothie combo that I have been having for breakfasts. The best thing about making the base for this Raspberry Chia Pudding was that you do it the night or 2 before so 1/2 of the time and effort has already been done.
You mix your Almond Milk, Chia Seeds, Honey, Vanilla essence and leave it in the fridge and then the morning of, you make the smoothie part of the dish.
That doesn’t take very long (if you have a smoothie maker or blender), then you put one on top of the other in a serving bowl, top with some super food ingredients and breakfast is served!!
I love the colour of this dish and yet there is nothing artificial about it, the pink comes from the raspberries.
If you are like me, when you are reading this or looking at the pics, you are probably already starting to think about the million combinations of possibility and endless ideas will come to mind! There are literally so many options, bright, colourful and healthy, what more could you want!
I am very glad and lucky I have people around me who I can learn from in terms of improving lifestyle and food choices. I do go to yoga quite a lot and I love walking regularly also, but I definitely think there are times when I choose the faster or easiest option. But one of the things that I have realised though yoga is that everything takes time, whipping up bacon and eggs takes time too, so for this Raspberry Chia Pudding for breakfast, I wanted to put the time into the right area.
One of my favourite teachers at the studio, starts by introducing herself and then says ‘we are here for 60 minutes of yin yoga……..’ and each week when she says that, I start to relax and the panic of not getting the 10,000 other things I want to get done dissipates, as I know there will still be time.
If you were to use some of your time to put together this Raspberry Chia Pudding for breakfast or dessert, I know you will find that it is time well spent.
Raspberry Chia Pudding
- 1 cup Almond Milk or Coconut if you prefer
- 1/3 cup White Chia seeds
- 1 tbsp Honey
- 1 tsp Vanilla essence
- 1/4 cup oats
- 1/4 cup yoghurt
- 1/2 cup frozen raspberries
- 1/2 banana keep other 1/2 for topping
- 1/4 cup almond milk or Coconut if you prefer
- 1/2 banana
- 1 tsp cacao nibs
- 1 tsp coconut shaved and dried
- Combine Almond Milk, Chia seeds, honey and vanilla essence in a serving bowl and stir to combine, until the chia seeds start to thicken. Cover and leave in the fridge overnight or for a couple of nights
- Make the smoothie mix by adding oats, yoghurt, almond milk, frozen raspberries and banana to a blender jug and blitz to combine
- Add Chia pudding to breakfast bowl, top with the smoothie mix and decorate with banana, coconut and cacao nibs
- This will make a thick pudding that is best eaten with a spoon
- Leave it to rest overnight or 1-3 nights
- I like using a Greek Style Yoghurt for the smoothie mix, but you can use whichever one you prefer.
- VEGAN OPTION: use vegan yoghurt and agave syrup for the sweetener instead of honey
- I don't freeze the banana when I make this and the smoothie mix is still is a nice thick and cold consistency.
- Use 1/2 the banana in the smoothie mix and the other 1/2 for the topping for the bowl
- When I make the Chia pudding, I use a bigger bowl, so that I have a larger flat surface for the Chia seeds to expand. I would recommend doing this as I once tried to make it in a blender jug and it did not work. I learnt from that.
Here are a few more ideas, that you might like to look at, they are options, I like having so that I can vary up my meals a little and these Smoothies will tick a few boxes, I am sure. My favourites on the blog are:
If you are a new visitor hello and welcome to my blog and if you have come again, welcome back, it is nice to have you here again
Adrianne x (from beautiful Bribie Island, my home away from home)
P.S. If you haven’t already subscribed to my blog, I would love you to do that. Email is the best way for you to get NEW RECIPES and photos straight to your inbox and you can sign up easily via the box at the bottom of this page or SUBSCRIBE HERE.