Very Vanilla Bean Raspberry Chia Pudding

I’ve never had a strong preference for chocolate. I know, it’s shocking. Whenever this comes up in conversation, I’m usually asked, “Why?!?” It’s not that I don’t like chocolate. I do. Especially really good dark chocolate that has the ability to satisfy my sweet tooth in one simple bite.

It’s just that if I were given the choice between a vanilla cupcake and chocolate one, I would always choose the vanilla. I inherited this taste preference from my dad.

I once saw a segment on the local news that mentioned one’s craving for chocolate can be inherited.  While I haven’t yet found a study that discusses chocolate cravings in particular, I have read studies that address sweet cravings. This 2007 study from the American Journal of Clinical Nutrition, for example, found that up to half of a person’s tendency to crave sweets can stem from genetic factors. Additional research has been done by teams at Harvard Medical School in Boston and Mount Sinai School of Medicine in New York.

So, while this doesn’t necessarily address my chocolate vs. vanilla conundrum, I do like the connection that my dad and I share over vanilla.

Since Dad's birthday is in a couple of days, I made this Very Vanilla Bean Raspberry Chia Pudding to celebrate.

Very Vanilla Bean Raspberry Chia Pudding

Breakfast or dessert? We’ll let you decide. This pudding is healthy enough for breakfast and special enough for dessert!

Ingredients:

1 cup frozen raspberries

¾ cup almond milk

1 heaping spoonful of plain, reduced-fat Greek yogurt

1 tablespoon honey

1 Frieda’s Vanilla Bean

3 tablespoons chia seeds

Instructions:

1.     Place raspberries, almond milk, Greek yogurt, honey, and vanilla bean in a blender. Blend until smooth.

2.     Add the chia seeds to the mixture and shake or stir until well mixed.

3.     Place in the fridge for at least 2 hours.

Enjoy, preferably with those you love.

Disclaimer: We were not compensated for this post. All opinions are our own. Frieda's sent me samples of their vanilla bean, and we are the consulting dietitians for the National ProcessedRed Raspberry Council, but we're sharing this recipe simply because we love it! 

Raspberry Chia Fruit Spread

We’ve done it. We’ve completely jumped on the chia seed bandwagon. Lisa admitted to being a little bit resistant at first, but along came the Chocolate Peanut Butter Chia Seed Pudding, and boom! She was on-board the bandwagon, too.

I first fell in love with chia because of its healthy dose of omega 3s and fiber – which admittedly, are two things that make registered dietitians completely geek-out with excitement. But, more recently, I’m fallen in love with chia because of its versatility. I love these little seeds in my homemade breakfast bars for a little added crunch, in my oatmeal and yogurt for their satiating power, and in my dessert and breakfast puddings for extra thickness.

But, at the end of the day, there are always going to be people that aren’t ready or willing to jump on the bandwagon yet (or at all). And that’s completely okay with us. Everyone has different preferences and palates and that’s what makes this food world such a fun, interesting place. (Personally, I’ve always had an aversion to cooked zucchini and summer squash – so slimy!).

That’s where this recipe for Raspberry Chia Fruit Spread was inspired. The chia seeds are blended with the raspberries and coconut milk so you can’t even tell they’re in there. But, the best part? The chia seeds are still supplying your body with all the wonderful anti-inflammatory properties of omega-3s.

As someone who never seems to get tired of a good ol' peanut butter and jelly sandwich, this fruit spread is such a nice alternative to jam or jelly – it’s naturally higher in fiber and omega-3s and contains much less added sugar. This fruit spread is also a really yummy addition to plain yogurt and is a great substitution for maple syrup on whole grain pancakes or waffles.

Raspberry Chia Fruit Spread

Ingredients:

3 tablespoons chia seeds

¾ cup unsweetened coconut milk

1 ½ cups frozen raspberries, thawed

1 teaspoon honey

Directions:   

1. First, make a chia pudding by combining the chia seeds with the coconut milk in a small bowl and allowing to sit in the refrigerator for approximately 4-5 hours. Stir occasionally so the chia seeds are well incorporated in the coconut milk.

2. Once thickened, combine the chia pudding with the raspberries and honey in a blender.

3. Blend until smooth.

* Store in your refrigerator in an airtight container.

Enjoy, preferably with those you love!               

Although we do work with the National Raspberry Council, we were not compensated for this post.  

All our opinions are our own.  We really do just love berries (and chia)!

Chocolate Peanut Butter Banana Chia Seed Breakfast Pudding

I have to confess that I’ve been resistant to jumping on the chia seed bandwagon.  I love (read: am addicted to) my kombucha, but not with chia seeds.  Chia seeds make my kombucha slimy.  And they are weird in my oatmeal.  And adding them to water is just gross.  Sorry.

But, then I started thinking.  I grew up on tapioca pudding and LOVED it.  Mom used to make us tapioca pudding quite often.  That and rice pudding were favorite after-dinner treats.  So, maybe I’d like chia seed pudding?

Turns out, I do.

Chia seeds are kind of like tapioca, only easier.  And really good for you.  Filled with protein and omega-3 fatty acids, chia seeds pack a nutrition punch.

This pudding is a good excuse to eat chocolate for breakfast—and feel really good about it.  Sweetened with dates, the pudding had no added sugar.  Just be sure to check the ingredient list on your almond milk or coconut milk and make sure no sugar sneaks in there.

It's also a super easy, make-ahead breakfast.  Just grab and go in the morning.  Or, sit it the sun and savor it.  You choose.

I hope you enjoy, with a spoon on your own, or with someone you love!

Chocolate Peanut Butter Banana Chia Seed Breakfast Pudding

Makes one serving

¾ cup of unsweetened almond milk or coconut milk
½ banana

1 tablespoon peanut butter

2 dates, pitted

1 tablespoon unsweetened cocoa powder

2 tablespoons chia seeds

Place the almond milk, banana, peanut butter, dates and cocoa powder in a blender.  Blend until very smooth.

Pour the mixture into a glass container or mason jar.  Add chia seeds and stir or shake.  Place in the refrigerator overnight.  In the morning, remove from the refrigerator and enjoy!