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Meatless Monday — Chia Pudding

By Fredrica Syren

So far, all my meatless Monday recipes have been main courses for a reason: when people look for recipes to cut out meat, they normally look for main courses. Today, however, my recipe is for chia pudding, which is a perfect breakfast or snack food. I personally love eating a chia pudding in the evening, especially after a workout.

When most people hear “chia seeds,” they think of those chia pets — the novelties we’ve seen on TV with green stuff growing out of them as if it is fur or hair. What most people might not know is that chia seed is a super food and really good for your health. These days, chia seeds are well known as an excellent source of omega-3 fatty acid. Chia seeds also contain fiber at 10 grams per ounce (about 2 tablespoons), and contain protein and minerals including as iron, calcium, magnesium and zinc.

This recipe is a super easy way to make one serving of chia pudding in a Mason jar. It’s a great way to have easy access to a snack on the fly. And because it has a lid, it will travel well, too. I like to top my chia pudding with berries, fruit and granola when served.

  • 1 cup unsweetened almond milkchia-pudding
  • 2 tbsp. chia seeds
  • 1 tsp. agave nectar or raw honey
  • 1/8 vanilla bean seeds or use a 2 drops of vanilla extract
  • 1 dried fig or date, diced
  • 1 tbsp. unsweetened coconut flakes
  • 1 Mason jar with lid

Place everything in Mason jar and screw lid on tightly. Shake well for a minute or so. Let it rest for 5-10 minutes and shake for another 10 seconds. Rest and repeat until it’s all combined. Place in fridge for at least 5 hours or overnight. Add berries, hemp hearts, bee pollen or other goodies for a sweet treat.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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