This delicious blueberry almond chia pudding is a quick, simple and guiltless breakfast that you can grab-and-go on busy mornings.
Happy Humpday Folks! Sadly today is the last day of guest post, I know you all have probably loved meeting new bloggers AND seeing some killer recipes!
I thought I would finish off this “week’o’guest’posts” with a bang! A big one at that!
My amazing friend Zainab over at Blahnik Baker is taking over today and I seriously can’t wait for her to share this recipe with you. But above all I’m excited for you to meet her! She is absolutely incredible, a smarty pants at heart spending most of her time in the lab, but also a culinary genius who creates some tasty treats that she shares on her blog! She is super kind hearted, always willing to help out in a bind, witty, and such an encouraging woman who I get to call a friend! Please welcome Zainab to JHE today!
Hello fabulous readers of Joyful Healthy Eats! This is Zainab from Blahnik Baker. I am very excited to be sharing a recipe with you today while Krista is traveling!
I’m a student scientist who loves to bake in her down time and blog about all the new dessert recipes I create. Unfortunately, this means I always have something sweet in the house (although my husband disagrees about this downside). This overload of dessert has driven me to be more active and include healthier foods in our diet. It’s all about balance right? One of my biggest challenges though is keeping our meals interesting. That’s where Krista comes in.
I love her blog because she is always sharing delicious healthy recipes and her pictures always make me drooool at 8 in the morning. But above all, she is always dishing out ways we could all eat healthier without sacrificing great taste. Remember her paleo recipe series a few months ago? One of my favorite months around Joyful Healthy Eats. I even made this Balsamic Braised Beef Short Ribs recipe twice; the last time was for our Valentine’s Day dinner. It will remain a classic over here!
I decided to share something delicious and nutritious while Krista is away. I am a big fan of chia – mostly because it is such a quick, simple and guiltless breakfast I can pre-make and have to grab on my way to the lab each morning. This blueberry almond chia pudding is packed with protein, omega-3s, fibers and not to mention all those antioxidants that the blueberries provide. Excited yet? Well there is no need to further talk you into this, here is the recipe.
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoons organic maple syrup or honey
- ¼ cup chia seeds
- Toppings: ½ cup blueberries, one banana sliced
- In a medium bowl with a lid, combine all the ingredients. Mix well and refrigerate. During the first 30 minutes, stir the mixture every 10 minutes as it thickens. Cover and refrigerate for at least 3 hours or overnight.
- Serve when the mixture reaches a custard-like consistency. Top with fresh fruits and coconut flakes.
- Serving Size: 1/2 cup
- Calories: 122
- Sugar: 9 g
- Sodium: 46 mg
- Fat: 4 g
- Carbohydrates: 19 g
- Fiber: 7 g
- Protein: 4 g
Thank you very much for having me today! I had a great time sharing this recipe with you. I would love for you to visit me over at Blahnik Baker and check out some other recipes.