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INTRODUCTION
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances.
More importantly, I began to ensure to always have a protein focused meals in order to keep my blood sugar stable throughout the day. As you may know from my other posts, I am an avid runner, and prefer to run in the mornings. I love to end my runs with a protein and fiber packed meal to get me ready for the work day.
This Chia Seed Pudding is the perfect breakfast as its high in fiber, and can be supplemented with a protein powder of choice to make it a fueling and filling breakfast. The added hemp and pumpkin seeds, add an abundance of nutrients and omega-3s to the dish as well!
INGREDIENTS
1/4 cup chia seeds
1 cup plant-based milk
1-2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 Anjou Pear
1 tbsp Hemp Seeds
1 tbsp Pumpkin Seeds
A pinch of salt
INGREDIENT SUBSTITUTIONS
Maple Syrup: The maple syrup can be substituted with honey in equal proportions or completely removed.
Vanilla Extract: The vanilla extract can be substituted with 1 tsp of Vanilla Bean Powder
HOW TO MAKE THE DISH
Maple Syrup: The maple syrup can be substituted with honey in equal proportions or completely removed.
Vanilla Extract: The vanilla extract can be substituted with 1 tsp of Vanilla Bean Powder
How to Make the Chia Seed Pudding:
Mix the Ingredients: In a bowl or jar, combine chia seeds, milk, maple syrup (or honey), vanilla extract, and a pinch of salt.
2.Let it Set: Cover the bowl or jar and refrigerate the mixture for at least 2-3 hours, or preferably overnight. Stir the mixture after the first 30 minutes to prevent clumping.
3.Check Consistency: After refrigeration, the chia seeds will absorb the liquid and create a pudding-like consistency.
4.Adjust Sweetness: Taste the pudding and adjust sweetness if needed by adding more maple syrup or honey.
5.Prepare the Pears: Heat 1 tbsp of coconut oil in a skillet. Slice the pear thinly. Let the pears cook in the coconut oil for about 2 minutes on each side until golden brown. Top with cinnamon.
6.Serve: Once the chia pudding reaches the desired consistency, it's ready to be served. You can eat it as is or add your favorite toppings.
7.Add Toppings: Garnish with sliced fruits, nuts, or shredded coconut for added flavor and texture.
7.Enjoy: Dig in and enjoy your delicious and nutritious chia seed pudding!
FREQUENTLY ASKED QUESTIONS
Which ingredients can I substitute?
To keep this dish vegan I used maple syrup, however, if you do not follow the vegan lifestyle, you can certainly substitute with honey! The vanilla extract can also be substituted with vanilla bean powder. I recommend this one.
STORAGE INSTRUCTIONS
Here are the recommended storage instructions:
Refrigeration:
Always store chia seed pudding in the refrigerator. The cold temperature helps prevent the growth of bacteria and ensures the pudding remains fresh.
Place the pudding in an airtight container or cover the bowl or jar tightly with plastic wrap. These are my favorite airtight containers.
Sealing Properly:
Ensure the container is well-sealed to prevent the pudding from absorbing unwanted odors from the refrigerator and to maintain its creamy texture.
Use Within a Few Days:
Chia seed pudding is best when consumed within 3-4 days of preparation. The longer it sits in the refrigerator, the more it may thicken.
Stir Before Serving:
Before serving leftover chia seed pudding, give it a good stir. This helps redistribute the chia seeds, ensuring a consistent texture.
Adjust Consistency if Needed:
If the pudding becomes too thick after refrigeration, you can adjust the consistency by adding a bit more milk and stirring until it reaches your desired thickness.
Toppings Separately:
If you've added toppings like fruits, nuts, or shredded coconut, consider storing them separately and adding them just before serving to maintain their freshness and texture.
Remember that chia seed pudding has a relatively short shelf life due to the nature of chia seeds absorbing liquid and forming a gel-like consistency. Always use your best judgment and check for any signs of spoilage, such as off smells or changes in color or texture. If in doubt, it's safer to discard any leftover pudding that has been stored for an extended period.
FULL RECIPE
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