I'd like to introduce you to the latest menu item that is a constant in my fridge this summer. Say hello to chia "pudding".
I love it because I snack in between each meal. That's no problem as long as I snack healthy and I'm always looking for new foods to fill me up. This fits that criteria perfectly. It's great for breakfast too...actually, I think that's what it was designed for and I've certainly used it as my breakfast. Then, I eat it again that afternoon. It's a win-win!
I first became extremely interested in chia seeds after watching a documentary. Truthfully, I can't remember which one, but I think it was Hungry for Change. Before I watched it, I had chia seeds in my pantry and would use them in different things, but I never fully understood the benefits. Beyond the fact they are full on yummy stuff for our bodies, Hungry for Change gave this lovely visual of how chia seeds, when added to moisture, get sticky. (You'll notice that if you make this recipe) Therefore, as they move through your intestines/colon they cleanse you out because they can "grab" on to the walls of your insides and help clean you out. Now, with that picture in your head you're ready to make this and eat, right?
I saw this the other day online and thought it would help tell you more about chia seeds:
However, you should be able to find them at any health store. I ran out of my Trader Joe's bag and found some in Wichita at one of our health food stores, Natural Grocers. I got a large bag (about double the size of the TJ's one) for $9 and it will last a long time, so they are pretty cheap.
As for the coconut milk, you can find that at the grocery store. I found mine at Dillon's in the health food section by the almond milk. (Not the refrigerated kind, although I think now they are starting to make refrigerated coconut milk as well.)
Don't forget to make sure you get unsweetened coconut milk so there's no added sugar. Also, check for organic and the blue NON GMO on the box as well.
As for the coconut, the recipe calls for sweetened, but I keep unsweetened at my house because once again, sweetened means they add sugar to it. It tastes just fine! One of these days, I'm going to buy some liquid stevia because I find so many recipes that call for it. However, I used honey and I've enjoyed this breakfast/snack tremendously so why change it?
Mango Coconut Chia "Pudding"
Recipe from: http://www.skinnytaste.com/2012/06/mango-coconut-chia-pudding.html
1/2 cup unsweetened almond milk (I always have vanilla flavor and that was perfect for this)
3/4 cup fresh ripe champagne mango, diced
2 tbsp chia seeds
1 tbsp sweetened shredded coconut (I say UNSWEETENED)
4-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste) I added 1 1/2-2 T. of honey.
Mix all ingredients together, place in a container with a lid, and store in refrigerator 5-6 hours or overnight.
*I have found it works best to put it in a smaller container with a lid. It will expand a little as it thickens, but not too much. I put it it in a large bowl with a lid once and it was too thin and spread out so it did not get very thick.
Hope you like this delicious, healthy, perfect for summer dish! Enjoy!