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It’s no secret that smoothies are one of my favorite answer to any craving or dietary restriction. But chia seed pudding is a close second! It pretty much takes no time to make, and is a great solution to your post-salad, need-a-sweet problem.

Did I mention… kids love it too! Definitely make extra to share. Chia seed pudding travels well in school lunches, and is a great after-school snack.

We top it with fruit, or mix it with cacoa to make it chocolate. I have to make a ton when we make it because it goes fast! I pack it in old jam jars and send it to school!

Chia seeds have:

  •  Twice the protein of other seeds and grains
  •  Five times the calcium of milk
  •  Twice the potassium level of bananas
  •  Three times the amount of antioxidants found in blueberries
  •  Three times more iron than spinach
  •  Eleven grams of fiber per ounce (over 40% of the RDA!)
  •  Eight times more omega-3s than salmon

Chia also supports natural hydration and helps retain electrolytes. They are also gluten-free, easy to digest, and very shelf-stable.

I recently encountered a very comprehensive article by Jen Miller.
So if you want to read more on the hundreds of benefits of Chia go check them out here »



¼ cup chia seeds
1 cup cashews, soaked
3 cups water
4 tablespoons maple syrup
1 tablespoon cinnamon

1.    Mix everything but the chia seeds in  your blender.
2.    Put chia in a 4-cup Ball jar.
3.    Pour in the liquid.
4.    Seal jar and shake until chia is not sticking to sides.
5.    Refrigerate.

Ready to eat after 2 hours, and keeps well for a few days in the refrigerator.

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