Do certain foods weird you out because they’re wiggly or jiggly or mushy or chewy or flat out FREAKY?
Do you have a thing with the texture? Yeah, same. We all have a thing. I’ll go first.
FLAN. I have a serious issue with flan. It’s weird and jiggly and wiggly and reminds me of certain body parts. If I go out for Mexican, you can bet your behind I’m not ordering flan for dessert. Eeeek.
Some people have an issue with mushrooms. It’s a texture thing, right?! I hated them when I was little and now I adore them. Mushrooms are so adorable. Some people have an issue with tofu. Wait–like everyone has an issue with tofu. Yeah, yeah….it’s mushy and wet and weird. You’re mushy and wet and weird! Tofu most definitely is not–as long as you know how to prepare it.
The gel-like texture of chia pudding may take a bit of getting used to, but let me tell you….once you and the texture begin to bond, chia pudding will become your BFF. It’s super thick just like pudding but loaded with fiber (not like pudding) thanks to the magic little seedies. When chia and liquid get together, they have the absolute best time. They form a gel that becomes the perfect substitute for those super sugary puddings we all know and love. Ya know, the ones loaded with artificial flavors, colors, thickeners and gums (ahem, instant pudding) that we’re obligated to love as Americans. We’re stuck in a country enamored with processed foods that hardly resemble food at all. The ingredient list of Jello’s instant pudding mix is laughable. Don’t get me wrong…I’m all for indulging. I eat chocolate nearly every day and I enjoy a double scoop of Jeni’s dark chocolate ice cream in a waffle cone as much as the next guy. But red 40, yellow 5, blue 1, BHA, modified food starch and tetrasodium pyrophosphate? That ain’t pudding.
Back to the real food. Let me give you the low down on chia seeds. They’re like the epitome of nutrition packed it one teensy package. It’s like a little freaking miracle. I’m thinking that the Aztecs had to have been some serious foodies. I mean they knew what they were doing with chia seeds and raw cocoa, ya know? Chia has more iron than spinach, more potassium than a banana, more vitamin C than an orange, more antioxidants than blueberries, more calcium than milk and more omega-3’s than salmon. Are you falling off your chair yet errr no??
It also boasts 19 amino acids, including all the essential ones (the ones our own bodies can’t make) except one. We all know it’s loaded like fiber, so it’s a miracle for keeping you regular in case you need assistance from a little seedling in that department. And just as the combo turns into gel before you eat it, it stays like gel in your digestive system, sweeping up all the junk in your bod along the way.
The best part is that chia pudding is like a blank canvas. Take a cup of milk of your choice, add 2-4 tablespoons of chia, then season and sweeten as you wish. I usually go for one tablespoon of sweetener per batch. Each batch serves two. I prefer pure maple syrup, but feel free to use honey or agave instead. I love the kick that this Mexican chocolate chia pudding has from the cayenne. The possibilities are endless!
This obviously doesn’t taste like traditional pudding, but it’s delicious in its own way. I adore the combination of strawberries and chocolate, and blending some of the strawberries into the milk really lets the flavor shine through. Feel free to add more sweetener to adjust to your taste buds as well. And don’t worry, there are still chunky bites of fresh strawberries in there, too! Chocolate has a special place in my heart. It really does.
Do your thang, cha-cha-chia!
Chocolate Covered Strawberry Chia Pudding
- 1 cup milk (I used unsweetened vanilla almond)
- 12 strawberries
- 2 tbsp cocoa powder
- 1½ tbsp pure maple syrup
- ¼ cup chia seeds
- 1 tbsp chocolate chips
- Blend together milk, 8 of the strawberries, cocoa powder and maple syrup until smooth.
- Pour mixture into a Tupperware or glass jar. Chop up the remaining strawberries and stir into mixture. Add chia seeds and chocolate chips and shake or stir to combine.
- Allow mixture to thicken in the fridge for 15 minutes and then stir again.
- Allow mixture to thicken for another 5 hours or overnight before eating.