I’m sure you’ve heard of chia seeds, they’re everywhere these days. I first started buying them two years ago, after starting the 5:2 diet (you can read about this here), now they’re always on my shopping list. Tesco have started selling their own chia seeds, for £1 a bag, this is a steal compared to the £3.95 bags I had been buying.  In Tesco, you can find them in the fruit and veg aisles where the dried nuts/fruit/seeds are.

They’re tiny tasteless little things which are super easy to add to lots of dishes, literally just sprinkle them into oats, yoghurt, eggs, salads, whatever you fancy really! They’re really good for you as they’re packed full of nutrients: omega 3 fatty acids, calcium, protein and fibre to name a few. They also hold up to ten times their weight in liquid and keep you feeling REALLY full as well as helping to stabilise blood sugar levels because of the slow energy release you get from them.

I’ve been having chia pudding for breakfast quite often recently, I use unsweetened almond/coconut milk and top with berries. I posted this photo on my Instagram last week and promised to share my recipe!

40 g chia seeds
240 ml almond/coconut milk
Drizzle of honey (optional – I don’t use any)
30 g raspberries
30 g blueberries

To put it all together, literally mix the milk and the seeds together, leave in the fridge overnight (or for at least 4 hours) and then add your topping of choice! It’s that simple.
Top tip (thanks Sarah): give the chia pudding mix a stir an hour after they’ve been in the fridge and again before you eat them.

I know this is a pretty short post compared to my usual ramblings, but that’s all I have to say for now! If you have a favourite chia pudding recipe, please let me know – I’d love to give it a try 🙂

If you’re on Pinterest, pin this recipe for easy reference!