Ingredients:
- 1 can of full-fat coconut cream
- 1 Tbsp clean protein, of choice
- 2 cups unsweetened nut milk
- 1/2 cup chia seeds
- 1/2 tsp vanilla extract
- Fruit of choice (berries, fresh or frozen, work well as well as sliced bananas!)
Variations:
- Omit coconut cream and add 1 cup oats
- Add cinnamon (works well with chopped peaches!)
- Baked apples and cinnamon
- Add pumpkin puree, pumpkin pie spice, and cinnamon for a fall-inspired flavor (you know who you are)
- Add almond butter instead of coconut cream
- Play around and make your own flavors!
- The HealthySelf Reset program, where I adapted the recipe from calls for a pureed fruit mixture on top, instead of adding the fruit directly to the mixture (shown in the picture)
Instructions
- In a medium size bowl add the chia seeds, full-fat coconut cream (or variation of choice), protein, nut milk and vanilla extract.
- Use a whisk to mix the ingredients well.
- Once thoroughly mixed, place the bowl in the refrigerator and let sit in the fridge overnight.
- Dish the chia seed pudding into about six small jars or containers for a quick and easy breakfast or snack.
- Enjoy!
Recipe adapted from HealthySelf Reset
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Published by Functionally Simple Nutrition
Ariana Cucuzza, RDN, LD is the founder of functionallysimplenutrition.com. She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.
Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.
In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.
Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!
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