All that said, I haven't deprived myself for the past four months — I hardly feel deprived at all in fact. I eat tons of veggies, lean protein, and whole grains. And for the times when I know I need something sweet, I try to plan ahead to have something made in the fridge so I don't go scrummaging for treats.
Enter the ch-ch-ch-chia seed.
I know I'm probably a little slow on the uptake of this wonderful ingredient (I never claimed to be current!). Just recently, I discovered chia pudding, and it's been a favorite sweet treat of mine since. The texture is a lot like tapioca pudding, which I love.
I've experimented with both chocolate (recipe below) and vanilla chia pudding, and they both have their place. For both I used the same foundation of unsweetened vanilla almond milk (or whatever flavor unsweetened almond milk you prefer). For the vanilla version, I added a little cinnamon and sweetened it a little less. Play. Experiment. Enjoy!
If you're interested in trying Shakeology, please contact me (see "Contact" tab). I would love to tell you more about it!
Chocolate chia pudding (makes 2 servings)
Adapted from Free People blog
1 1/4 cup unsweetened almond milk (or your unsweetened non-dairy milk of choice)
1/4 cup chia seeds
2 tbsp. unsweetened cocoa powder
1 tbsp. honey (or use sweetener of choice and sweeten to taste)
Dash kosher or sea salt
Garnish (optional, I loved crystallized ginger)
Add all of the ingredients to a mason jar, stir to combine, and then put the lid on. Shake the jar for about 20 seconds to mix everything up. Refrigerate until thickened (at least 4 hours or overnight), shaking or stirring occasionally. Serve chilled w/garnish of choice (e.g., crystallized ginger, pomegranate seeds, dark chocolate shavings).
Click here for a printable recipe!