After 1200+ hours of supervised practice, countless hours of absurd studying, and too many dreams that featured clinical diagnoses and proper scoop sizes for foodservice, yesterday afternoon I sat for, took, and PASSED the Registered Dietitian Nutritionist (RD/RDN) exam. This marks the "official" end of my dietetic education, and the beginning of what I hope will be a rewarding, client-filled life of nutrition! In a upcoming post, I will chat a bit about the difference between a "dietitian" and a "nutritionist", an area of confusion for many; but today, today is about celebrating, breathing a sigh of relief and excitement, and sharing one of my new favorite recipes with you!
Who's gotten on the chia seed bandwagon? Don't be shy! As far as bandwagons go, it's a pretty good one to get on. Chia seeds are easy to digest in whole, raw form (unlike flax seeds), provide a huge kick of healthy, inflammation-fighting omega-3 fatty acids, a huge dose of daily fiber, as well as some protein, and a talent for keeping you hydrated. Now, I've been including chia seeds in different recipes, smoothies, as an egg substitute, etc. for some time. I like them. The texture can be off-putting to some, especially at first, but I definitely got used to it and really enjoy them. However, one place the chia seed awesomeness either failed or simply eluded me was as part of this so-called chia seed "pudding".
Guys, you might think that my lack of constant/daily posting means I don't try that many new recipes. That couldn't be further from the truth. The thing is, I only share recipes with you that I've thoroughly tested and loved. If it was just "so-so", I'm not going to waste your time with it. If it was super hard and not worth the time and effort, I'm not going to ask you to invest in an outcome not with the investment. So, when it came to this chia seed pudding thing, well, let's just say I've tried more than my fair share of recipes and NONE of them were deemed worth repeating. Until! Until this one. This one, the one listed just a few lines below, well, I'm going to be making it probably weekly, at least for a while. It's filling. It's got a great consistency. It tastes lovely and is just begging for delicious toppings like these, and it keeps me feeling full, satisfied, and energized for hours. The past week of cram session? I started almost every one of them with a bowl of this deliciousness. Obviously, it has brain-boosting powers, too! ;)
Vanilla Chia Seed Pudding
makes about 4 good breakfast bowls
3 heaping Tbs chia seeds
1 cup Greek yogurt, plain (I used whole milk)
1/2+ cup milk of your choice (milk amount will depend on the final consistency you want; if you want thicker, stick with 1/2 cup, thinner, add some more...you can always adjust as it begins to thicken, too!)
1+ tsp vanilla extract (taste and adjust according to your preference; I usually end up using 2 tsp or so)
1 Tbs maple syrup
Pinch of salt
Suggested Toppings:
Mango, pistachios, fresh mint, dark chocolate shaving (pictured)
Mixed berries and coconut shavings
Banana slices with cinnamon and blueberries
In a medium bowl or pyrex (I like to just do it in a big pyrex so I don't have to move it to store it!), combine all your pudding ingredients. Whisk well until completely mixed with no chia seed clumps. Let sit, whisking every 5-10 minutes for about 30 minutes to an hour. Then cover or move to a storage container. Place in the fridge overnight or for at least 4 hours. The pudding should thicken up beautifully. Stir when you open it before scooping some into a bowl. If you want the pudding thinner, add a bit more milk and mix again. Add your toppings. Yum!
*This pudding has a tapioca pudding-like texture. If that's not your thing, you can try grinding up the chia seeds or blending the pudding itself before placing it into the fridge to thicken. I haven't done this, so I can't vouch for its final consistency, but it should be much silkier/less lumpy (please let me know if you try it and like it!).
**The pudding lasts, covered in the fridge, for at least 4-5 days (I had eaten it all by then anyway, but don't keep it longer than a week.)
Guys, you might think that my lack of constant/daily posting means I don't try that many new recipes. That couldn't be further from the truth. The thing is, I only share recipes with you that I've thoroughly tested and loved. If it was just "so-so", I'm not going to waste your time with it. If it was super hard and not worth the time and effort, I'm not going to ask you to invest in an outcome not with the investment. So, when it came to this chia seed pudding thing, well, let's just say I've tried more than my fair share of recipes and NONE of them were deemed worth repeating. Until! Until this one. This one, the one listed just a few lines below, well, I'm going to be making it probably weekly, at least for a while. It's filling. It's got a great consistency. It tastes lovely and is just begging for delicious toppings like these, and it keeps me feeling full, satisfied, and energized for hours. The past week of cram session? I started almost every one of them with a bowl of this deliciousness. Obviously, it has brain-boosting powers, too! ;)
Vanilla Chia Seed Pudding
makes about 4 good breakfast bowls
3 heaping Tbs chia seeds
1 cup Greek yogurt, plain (I used whole milk)
1/2+ cup milk of your choice (milk amount will depend on the final consistency you want; if you want thicker, stick with 1/2 cup, thinner, add some more...you can always adjust as it begins to thicken, too!)
1+ tsp vanilla extract (taste and adjust according to your preference; I usually end up using 2 tsp or so)
1 Tbs maple syrup
Pinch of salt
Suggested Toppings:
Mango, pistachios, fresh mint, dark chocolate shaving (pictured)
Mixed berries and coconut shavings
Banana slices with cinnamon and blueberries
In a medium bowl or pyrex (I like to just do it in a big pyrex so I don't have to move it to store it!), combine all your pudding ingredients. Whisk well until completely mixed with no chia seed clumps. Let sit, whisking every 5-10 minutes for about 30 minutes to an hour. Then cover or move to a storage container. Place in the fridge overnight or for at least 4 hours. The pudding should thicken up beautifully. Stir when you open it before scooping some into a bowl. If you want the pudding thinner, add a bit more milk and mix again. Add your toppings. Yum!
*This pudding has a tapioca pudding-like texture. If that's not your thing, you can try grinding up the chia seeds or blending the pudding itself before placing it into the fridge to thicken. I haven't done this, so I can't vouch for its final consistency, but it should be much silkier/less lumpy (please let me know if you try it and like it!).
**The pudding lasts, covered in the fridge, for at least 4-5 days (I had eaten it all by then anyway, but don't keep it longer than a week.)