November 9, 2016
  •  By: Britt Martin

Chia Seed Pudding Gets a Seasonal Makeover

What used to only be found in pie around the Holidays has turned into a season of pumpkin. As soon as it starts to feel like Fall, every food imaginable has turned into that festive pumpkin flavor. From lattes, to snacks like pumpkin bread, to smoothies, oatmeal, pancakes and more. Who can be blamed though? It brings out the perfect combination of fall spices and a feeling of comfort, easily making you forget that you miss those care-free summer days.

Not to mention, pumpkin is full of health benefits, so why not add pureed pumpkin to everything imaginable?! Not sold on pumpkin season? Perhaps these benefits will make you reconsider joining in on the fall flavor:

• Pumpkin is full of fiber making it great for your digestion and keeping you full longer, both which contribute to weight loss.

• Pumpkin is full of the antioxidant beta-carotene, which helps protect your body against free radical damage, and also keeps your eyesight healthy, your skin glowing, and your brain functioning optimally.

• The bright orange fruit is anti-inflammatory, helping to fight inflammation in the body keeping serious illnesses at bay.

• It’s full of magnesium, a nutrient many people are deficient in and one that helps to calm nerves and anxiety, and keep your bones and heart healthy

• It has Vitamin C, which is especially important for immune health during these colder months when you are more prone to getting sick. Vitamin C is not stored or made in the body, so it is crucial to get it from your diet regularly.

Now that you are sold and are wondering what recipe you should add pureed pumpkin to first, why not steer away from the traditional pumpkin oats and try Pumpkin Pie Chia Seed Pudding instead?! The combination of pumpkin, coconut milk, and chia seeds makes for the creamiest texture that will make you feel as if you are eating the actual pie itself, whipped cream and all.


Pumpkin Pie Chia Seed Pudding Recipe

First, make Pumpkin Coconut Milk (serves 2-3):
1 can organic coconut milk (BPA)
1/3 cup pureed, unsweetened pumpkin
2 tsp. pumpkin pie seasoning
1 tsp. vanilla
A few dashes of pink Himalayan sea salt
Add all ingredients to a blender, and blend for a few seconds until well combined and a light orange milk is made
Store in a mason jar in the fridge

Next, make the Pumpkin Pie Chia Seed Pudding (serves 1-2):
Add ¼ cup of chia seeds to a glass mason jar
Then add in a ½ cup of your pumpkin coconut milk
Stir well and place in the fridge overnight
In the morning, a pudding-like consistency should have formed
Top your pudding with some almond butter drizzle, pumpkin seeds, and unsweetened coconut shreds and enjoy!
Enjoy this as a breakfast, snack, or healthy dessert all season long, and have fun adding the pumpkin coconut milk to everything from this chia pudding to smoothies.

Britt Martin is the founder of Fitbrittnutrition, a Holistic Nutrition Consulting company based in LA. She is a Holistic Nutritionist and Certified Yoga Teacher who is passionate about teaching her clients and community how to nourish their bodies and live more holistic lifestyles. She considers herself a health-foodie who aside from holistic nutrition and yoga, loves hiking, cooking, her dog-child Logan, and traveling as much as possible. Follow her on Instagram: @fitbrittnutrition

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