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Berries ‘n Cream Chia Pudding

by July 7, 2015

I’ve just chosen the 3 winners of the cacao powder giveaway! Be sure to check out the original post to see if you’re one of the lucky three! We’ve been back in Canada for 3 days, at home, with the dogs. Life is sweet! Although our diving trip to Dominican was fun, I really did miss home. Specifically, my kitchen. And even more specifically, berries and butternut squash. The first thing I did when we got home on Sunday was set the oven to 400F and begin peeling a butternut squash I’d kept in the pantry for this very occasion. When the squash was in the oven, the berry flavored chia pudding was mixed and thrown in the fridge for Monday’s breakfast, then the squash was devoured, and we were asleep by 7pm. I’ve begun each day since we’ve been home with a big bowl of this chia pudding and am just as in love with it this morning as I was on Monday. This is either a sign of recipe success, or just a major lack of berries while we were gone. Either way, I’m diggin’ it, and I hope you will, too!  
Berries ‘n Cream Chia Pudding
Author: 
Recipe type: Vegan, Gluten free, Dairy free, Sugar-free, Yeast free, Corn free, Grain free
Prep time: 
Total time: 
Serves: 2
 
A sweet and delicious way to start the morning. Great served with a couple of fried eggs + bacon!
Ingredients
  • ½ cup lite or full-fat coconut milk
  • ½ cup unsweetened almond milk
  • ½ cup fresh berries
  • 1 tablespoon chia seeds
  • 1 tablespoon unsweetened shredded coconut
  • 1 tablespoon dried currants (for sweetness, you can omit)
  • 2 drops liquid stevia
Instructions
  1. To be made the night before you plan on eating it, or at least 4 hours in advance:
  2. Combine all ingredients in a large container. Mix with a spoon until incorporated.
  3. Seal container and keep in the fridge overnight.
  4. When complete, portion out into 1-2 bowls or glasses and serve!
View Nutritional Information (once on page scroll down) Before we went on vacation, Kevin was toying with the idea of trying out the primal eating style. I couldn’t be happier that I talked him into doing this he decided to take this step to improve his health. He decided to progress to paleo by first going gluten-free on our vacation – it’s so easy to adjust your dietary preferences while you’re at an all-inclusive resort, especially when there’s 6 buffets running 24/7 with loads of gluten-free foods. Kevin found the adjustment relatively simple and satisfying. He got a bit upset when he was told that there were virtually no desserts he could enjoy that were gluten-free, but made up for it in raw coconut and fresh fruit. 7 days into it, at the end of our vacation he said that he hadn’t noticed any major changes. Now that we’re back at home and have had time to create a meal plan for him, Kevin has taken the next step to primal eating! Over the next 30 days, he’ll be stopping by periodically to share his experience, frustrations, comments, and paleo progress with us! Today’s primal Kevin update: I’m feeling kind of dizzy and tired and my stomach seems to be a bit confused. I’d love to have a nap right this moment and could really go for a hot dog, or three. Leanne says I’m feeling tired because I’m just not used to the decrease in carbohydrates, but that everything should settle down in a couple of days. I’m finding it hard to eat enough fats. Leanne keeps telling me to snack on almonds, seeds, or coconut oil, but that kinda grosses me out. My favorite part of this journey so far – bacon. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I think the bacon was my favorite part, too! Has your family adjusted their eating style to fit your own? Or do you have multiple eating styles under the same roof?

This entry was tagged: berries, chia, chia pudding


How to start keto

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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