Coconut Raspberry Chia Pudding

I hope you had a wonderful Easter weekend! Anyone else forget how long it takes to get everyone dressed up and out of the house?!

Anyway, we had a great time with family all weekend long, and enjoyed some delicious meals and a lot of treats. I was feeling it yesterday!! I'm back to 100% today after fueling my body with a lot of fresh, whole foods yesterday!

You know I don't skimp on the treats, though, even after an indulgent weekend!! There are a lot of ways to make healthy treats, and this low carb chia pudding really hits the spot.

You may only know about chia from those famous Chia Pets we used to grow (cha-cha-cha-CHIA!), but believe it or not, eating those little seeds provides many health benefits!

• They may be tiny, but they pack a mighty nutrient punch! They are loaded with antioxidants.
• Tons of fiber and have a decent amount of protein - this combo helps with weight loss!
• Contain omega-3 fatty acids, which is good for your heart.
• High in calcium, magnesium and phosphorus - good for bone health!
• May reduce inflammation (!!!)
  
  

There are many ways to make chia pudding. You can use any plant-based milk that you like, and add your favorite toppings and mix-ins! Here is how I made this one:

1/2 cup full fat coconut milk
2 Tbls. chia seeds
Splash of vanilla extract

Mix together and refrigerate until thickened. When ready to eat, add:

1oz mashed raspberries
A serving of your favorite nut butter (I used Abby's Better date pecan!)
A few dark chocolate chips

ENJOY! XO