Mixed Berry Chia Pudding [Whole30, dairy-free, and gluten-free]

Feb. 2

I meant to get this post up during the month of January when I was focused on Whole30 compliant recipes. But better late than never when it comes to clean eating, right? Especially because I just ate ice cream and popcorn with my lunch (or more accurately, "for" my lunch). The ice cream also may or may not have been eaten directly from the container. Ooof. Not one of my proudest moments.

As much as I love popcorn and ice cream, it's probably best that I don't make them a normal part of my lunchtime rotation. I should have eaten this Mixed Berry Chia Pudding instead. Creamy, nutritious, fruity and dairy-free, so my digestive system will still like me after I eat it (dairy and I don't always get along).

Make a couple jars tonight, and you've got a few quick grab n' go meals for the week. Top it with fresh fruit, nuts, a drizzle of honey (if you're not avoiding added sweeteners) or coconut flakes. You can also swap out the berries for your favorite fruit or change up the spices. Try mango with ginger or peaches paired with nutmeg. Or, switch out the coconut milk for almond milk (I like homemade best to avoid added preservatives).

Mixed Berry Chia Pudding
Yields 2 servings

1 (13.5 ounce) can coconut milk
1 cup mixed berries, fresh or frozen
1/2 cup chia seeds
1 teaspoon cinnamon
Pinch of salt

Add all ingredients to a blender and blend well. Divide mixture into airtight jars, cover and let sit in the refrigerator overnight (or for a minimum of 3 hours).

Serve chilled or warmed with toppings like unsweetened coconut flakes, almonds or additional berries. Leftover pudding can be kept in the fridge for 2-3 days.

Note: If you're not avoiding added sweeteners, this recipe tastes great with a touch of honey or maple syrup blended with it, or drizzled on top at the end!