This receipe comes from Giada De Laurentiis’ most recent cookbook. This cook (and book) has grown on me over time. Because each time I’ve made something of Giada’s, I’ve been pleasantly surprised. Her Californian flare has expanded my palate towards the more “yin” of West Coast cooking, and I like it.
Now, chia seeds….I’ll only say this: they are an acquired texture. But I personally really like the poppy, almost gelatin feel of the puffed-up and nutritious little guys. This is the perfect thing to make for an easy snack if I’m stocked with almond milk, chia seeds, and yogurt. Chia Seed Pudding (slightly adapted from Giada’s Feel Good Food)
1 cup vanilla unsweetened almond milk
1 cup plain 2% Greek yogurt
2 1/2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1/4 cup chia seeds
strawberries
In a large bowl, whisk the almond milk, yogurt, maple syrup, vanilla, and salt together until combined. Then whisk in chia seeds and set aside for 30 minutes. Before refrigerating, pour unto individual sized cups or ramekins. Cover and refrigerate overnight.
Add sliced strawberries, a dash of maple syrup, and you have yourself a yummy, all-around-good-for-you breakfast.
