OK, I know: Chia pudding sounds like something your hippy aunt made in the 70s. But trust me, it’s really flipping good.
I admit I discovered chia pudding when I was on the ketogenic diet a few years ago and needed something to fill the dessert void. But chia pudding also makes an awesome breakfast, tastes kind of like rice pudding (and if you’re not into that texture, I’ve got a fix for you), provides heaps of fiber, protein, and omega-3 fatty acids, and keeps you pleasantly full for a few hours.
PLUS, did I mention you really just have to stir some stuff together in the same jar that you store it in and eat it out of? I share the formula and lots of possible variations in this episode.
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