Citrusy Chia Pudding
Breakfast is where a lot of people go wrong. They either skip all together or have something high in carbohydrates which spikes their blood sugar which instigates an insulin surge and then they are on a blood sugar rollercoaster all day.
This citrusy chia puddings are a great option for breakfast. You can prepare ahead of time and do a batch to last a few days. Citrus fruits are high in Vitamin C which supports adrenal health, collagen synthesis and immunity. Chia seeds are a good source of omega 3 fatty acids and provide fibre, iron and calcium.
1/2 cup chia seeds
1 can of coconut milk (or other milk)
zest of a citrus fruit (I used grapefruit in these ones)
Juice of 2 citrus fruit
sweetener of choice (I use Raw Earth Sweetener)
Extra zest, desiccated coconut and sunflower seeds for topping)
Mix all the ingredients together except for the topping into a bowl
Divide the mixture into several small jars (it should make at least 4)
Refrigerate for at least 1 hour allowing the chia seeds to bloom
When ready to serve add topping mix.
They can last in the fridge for up to 4 days.