I’ve got to be honest with you – the first time I saw a recipe with “chia” seeds in it, I thought it was a typo. “Silly person, it’s not chia, it’s c-h-a-i, like the tea” was my thought. Then I read the recipe and thought “Chai would taste awful, I think they might mean chia, but what the heck is it? Like, chia pets? What?!”
So yes, it was chia, as in chia seeds – not the pet – and these babies are nutritional powerhouses (full of healthy omega-3’s) and super hydrating (the bloat up like crazy in water).
I feel I have come a long way in a few short years 😉
I usually use chia seeds in recipes, as an egg substitute or binder, but was so excited to try it as a pudding. The first time I got a chance was a few years ago in Hawaii. I ordered the Chia pudding, took a bite, and made this face…
(PS photo courtesy of photographer Mark Da Cunha, www.markdacunha.com)
That’s my “Oh, so that’s what this tastes like” face. The texture was, well, like thick, gooey chia seeds. Not my favorite.
I’ve made it a few times at home, and I’m more used to it and even have a recipe coming up that is d-e-l-i-c-i-o-u-s, but sometimes a girl wants her pudding to have a texture like pudding!
Today’s recipe does just that. The trick – blending your chia seeds so they aren’t so seedy. This also thickens it up pretty fast so you don;t have to wait to enjoy. It also makes the perfect breakfast, dessert, or food-for-fuel snack to supplement your training.
It’s official – You can have your pudding and eat it too!!