Today marks day 6 of my 3 week sugar free challenge.
I’m actually very surprised at how easy it’s been so far. I don’t even feel like I’ve been sacrificing anything at all!
I’m even thinking of creating entirely sugar free muffins or breakfast bakes…
I’m thinking Buckwheat, Apple and Sharp Cheddar… or Plantain, Blueberry and Coconut.
Don’t know about you, but they sure sound yummy to me!
And believe it or not, I’ve had a very nice stack of entirely sugar free buttermilk pancakes after my bike ride on Saturday and they were simply to.die.for.
Unfortunately, I was WAYYYY too hungry to take pictures. In fact, I think I was even too hungry to make my pancakes picture worthy.
No, they weren’t pretty. In fact, they were ugly. As hell.
Trust me, after doing 105km on my bike, I just wanted to get a whole bunch of carbs in my system. The good kind, of course. And that’s what those pancakes were all about.
Don’t worry though, I promise I will make them again, and this time, I WILL make them pretty and share with you.
But enough with the pancakes already, for this is not what this post is about.
This post is about a super simple yet extremely delicious, light and refreshing overnight chia seed pudding that you can make real quickly before you go to bed at night and have it ready and waiting for you in the fridge as soon as you wake up in the morning.
Think about it! You could have breakfast ready before coffee is even made! How wonderful! 😉
Now, I have to be honest, I didn’t come up with that one. I made it after I saw this absolutely mouth watering photo on Pinterest. After I saw it, I sort of became obsessed with this beauty and had but one thing in mind: get it inside my tummy!
Of course, you have to like the “funky” texture of chia seeds to appreciate that one.
If you’ve never had chia before, you really oughta give it a try. It’s really special, I tell you!
This curious (and super healthy might I add) little seeds form a gelatinous coating that makes them swell to 3-4 times their original size when they’re exposed to liquid for an extended amount of time. I find their texture to be very similar to that of tapioca, but with a little bit of a crunch.
In fact, I think I like it even better than tapioca. Heck, you don’t even need to cook it for the magic to happen!
This pudding right here definitely beats any tapioca pudding if you ask me. Hey, it’s got coconut in it!
Coconut, mango and blueberries. You can’t go wrong with that, now, can you?
When I made this pudding, my challenge hadn’t started yet, so I didn’t make it sugar free. I added vanilla flavored whey protein to it, which contains stevia. However, it would be very easy to make it sugar free by using plain whey protein powder instead and maybe adding a splash of pure vanilla extract for a little touch of added sweetness.
Of course, if you don’t really care for the added protein, you could just skip the “custard” altogether and enjoy the pudding in its “naked” form.
But you know me, I’m all for boosting my protein intake, so I basically add it every occasion I get! And I have to admit that the custard adds a certain amount of creaminess to this pudding as well as making it that much more filling and satisfying.
Oh, and one more thing!
If you’re looking for an easy breakfast that you can bring to work with you, this one is just perfect for that! Just divide the chia seeds mixture between 2 Mason jars, give them a good shake and in the morning you have a glorious breakfast all ready to take with you.
Isn’t that awesome?
I think that’s awesome!
- 1 cup coconut water
- ½ cup almond milk (I used home made)
- 1 tbsp coconut butter, softened
- 2 tbsp black chia seeds
- 140g mango chunks (frozen or fresh)
- ¼ cup fresh blueberries
- 2 tbsp fat free plain Greek yogurt
- 1 scoop vanilla flavored whey protein
- 1 tbsp unsweetened shredded coconut
- The previous night, add coconut water, almond milk, coconut butter, chia seeds, mango chunks and blueberries in a container with fitting lid.
- Mix until well incorporated and leave to rest overnight or at least 6 hours.
- When you are ready to serve the pudding, mix plain yogurt together with whey protein powder. It might look like there is too much powder at first, but it will come together eventually. Same goes for the "lumpy" feeling. Just let the "custard" rest for about a minute and it will become nice and smooth.
- Divide chia seeds pudding between 2 serving bowls and top with yogurt "custard"
- Garnish with shredded coconut and serve immediately.
Grab bowl of pudding…
Set it on pedestal…
Admire for a few seconds!
And savor the moment!