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    Cinnamon Chia Pudding

    I love having chia pudding for breakfast, or even dessert. It’s sweet and crunchy, and a just a little bit like tapioca! It makes for a really light breakfast – and great to have in the spring and summer when it feels good to eat light. I like to have chia seeds in my diet during cleanses – to help keep my digestive system moving.

    Cinnamon Chia Pudding

    Serves 4

    1 can Simple brand coconut milk, or brand of your choice
    1/4 cup white or black chia seeds
    1/4 tsp. cinnamon
    1 dropperful or liquid stevia, or 2-3 Tbs. honey (optional) *
    A few grinds of pink or gray salt (optional)
    A dash of vanilla (optional)

    1. Combine all ingredients in a medium mixing bowl and whisk until seeds are well incorporated.
    2. Allow to soak for 10 minutes.
    3. Whisk the pudding again until smooth.
    4. Enjoy! Store in the fridge for up to 3 days.

    * If you aren’t into raw honey or stevia, use the sweetener of your choice! Maple syrup, coconut sugar, or another natural sweetener would be delicious too.

    I like to mix in a little bit of organic applesauce, or fresh pears. (My babies eat it that way and I couldn’t resist — now I’m really into it!) Toasted pecans are also delicious on top.

    I hope you enjoy!

    Keep taking back your health,

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    Take Back Your Health with Robin Shirley