I learned a few important things this week:
- Chia Seed Pudding is sort of blurry looking in real life which makes getting it to look crisp in pictures a struggle and a half.
- Sometimes mid-food-photoshoot one gets hot and removes their boyfriend’s over-sized sweatshirt, only to discover that it matches said food very well and should definitely be in said pictures.
- Kefir and chia seeds were meant to be together and create really good puddings.
Since writing a post all about probiotics a little while ago, I’ve been trying to think up new ways to welcome fermented foods into my life. And ohhhh baby I have found a way that I am going to have no trouble welcoming. Having little pots of this bad boy in the fridge ready to be grabbed was such a luxury this week. One that I think I am going to repeat next week. Okay and probably the one after.
This recipe couldn’t get much easier and it makes my little dietitian-in-the-making heart squeal just a bit. We’re talking protein and probiotics from the kefir, omega-3 goodness from the chia seeds and vitamins and minerals up the wazoo from the fruit. Don’t mind if I do.
Blueberry Banana Kefir Chia Seed Pudding
- 1 medium ripe banana, mashed well
- 1/4 cup blueberries, fresh or frozen
- 3 Tbsp chia seeds
- 3/4 cup plain kefir*
- 1 tsp maple syrup (optional)
- In a mason jar or tupperware, mix all ingredients well.
- Taste and add sweetness to your liking.
- Let thicken in the fridge for a minimum of 2 hours.
- Enjoy for up to 5 days.
*I used 2% kefir.
I hope you enjoy this if you try it!
And HAPPY WEEKEND!