Creamsicle Chia Pudding

Experts say that breakfast is the most important meal of the day. Most of us, however, are crazy busy in the morning. All too often, we rush out of the house without eating…as evidenced by those long line ups at the local coffee shop drive-through. So I’m all in for anything that makes mornings smoother and also helps ensure that everyone starts the day with a full and satisfied belly. I much prefer spending a little time in the evening preparing for the next day. It gives me great satisfaction knowing that there’s something good and nutritious waiting for everyone the next morning (I know, small pleasures….).

Enter my beloved chia seeds… in omega-3 fatty acids, protein, vitamin B complex, calcium, potassium and fiber. They also help you stay hydrated, and they have an incredible “gelling” ability. It’s this gelling ability that makes them so versatile. You can use chia seeds as an egg-substitute when you need a binding agent, and you can also use them to make a tasty pudding.

With the warmer days, I was reminiscing about my childhood and how much I loved creamsicles. It then got me thinking about how I could recreate the creamy and refreshing taste while keeping it healthy.

I found this recipe really needed to be paired with fresh fruit. I chose fresh orange which was really refreshing. It would also lend itself well to banana, pineapple or other fruits.

Creamsicle Chia Pudding

1 can full-fat coconut milk
1/4 cup chia seeds
1 cup freshly squeezed orange juice
1 tablespoon maple syrup
1/2 teaspoon vanilla
1/2 teaspoon orange zest
Orange chunks for serving

Combine above (except orange chunks) and place in fridge overnight. Serve with fresh orange chunks or other fruit. Makes 4 generous servings.