At first I wasn’t sure about chia pudding, the tapioca consistency takes a little while to get used to but now I absolutely LOVE it. Chia puds are packed with plant protein, fibre, omega-3 fatty acids, calcium, magnesium and antioxidants, and are amazing to layer up, add to fruit, or just to eat on their own. Chia puds are great as they can be thrown together the night before to make breakfast time so easy. A maple syrup-kissed, creamy pudding, adorned with a tropical hit from the smoothie topping is an easy, healthy, and scrumptious way to start your day! Who am I kidding? I’d eat this anytime of the day. Vegans – you’re on to something gooooooooood here.
1/4 cup whole chia seeds,
1 cup unsweetened almond milk (I use Alpro)
1 tsp vanilla essence
1 tsp maple syrup
Pineapple, Avocado & Lime Smoothie
1 cup fresh pineapple,
Juice of 1/2 lime,
1 frozen banana,
1 cup coconut water (I use VitaCoco)
Make the chia pudding the night before: Add the chia seeds, almond milk and vanilla to a mason jar. Stir for a couple of minutes until the seeds and milk are well combined. Leave for half an hour and then stir again. Leave over night in the fridge.
Remove chia pudding from the fridge in the morning. By now it should be thick and pudding like.
Chop the pineapple into small chunks and add it to a food processor or blender (I use a Nutribullet), along with the avocado, lime juice, banana, and coconut water. Blend until smooth and creamy.
Pour the smoothie on top of the chia pudding. Grab a spoon and gig in!