When I started this dairy free journey, I had to think long and hard about some grab and go breakfasts that didn’t involve milk or yogurt.  I’m also trying to stick to an (almost) Paleo diet to shed some of the baby weight.  I knew chia seeds packed a punch in terms of postpartum and breastfeeding nutrients, but I had no idea that chia pudding would make me feel like I was eating a thick, delicious oatmeal!  Here’s some benefits of adding chia seeds to your meal:

• They are a plant based protein, making it an easier digested protein than animal sources.
• They contain a large amount of calcium, necessary for bone health and aids in milk production.
• Magnesium, Manganese and Phosphorous are three minerals found in chia seeds that also aid in boosting your metabolic rate, assisting in the reduction of body fat, which Postpartum mommas need!
• Three teaspoons contain the daily recommended dose of Fiber, necessary to reduce bloating and constipation.

Ok, so there’s the science lesson for the day.  Check.  🙂

I discovered to make a delicious chia pudding doesn’t take much.  You just need the liquid, the chia seeds, and the flavor.  Simple, right?  So we started with some delicious coconut milk and some pumpkin puree.  Then I added a little dash of pumpkin pie spice and mixed this together until smooth.  I got a little over-excited about making this, so I didn’t take my first picture until after I added the Chia seeds and blended it all together.

OMG, just look at that delicious color!  Here’s the point where you’d add a dash of honey, maple syrup, or your sweetener of choice.  I didn’t add anything to mine because I didn’t think it needed it, but then I don’t add sweetener to much of anything these days.  No judgement if you decide to add it for yourself!  Then I toasted some pecans on the stove for a couple of minutes and tossed ’em into the pumpkin mixture.  That was it!  My chia pudding was ready to be spooned into mason jars and popped into the fridge overnight. 

What’s great about this chia pudding is that it can keep up to a week in the fridge!  This recipe makes two servings at about 350 calories each, a perfect breakfast profile.  I didn’t get hungry until lunch time after eating this either, which is great.  Let me know how you like this recipe and tag me in your photos on Facebook (@TheOMGLife) or Instagram (@jess_theomglife).

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