in my kitchen | banana chia seed pudding

i make a batch of chia seed pudding almost every week. it's super simple and can be made the night before which makes my mornings with marlo quite less hectic.

if you've never had chia seed pudding, it has a texture that reminds me a lot of tapioca. except it's better. and much healthier. chia seeds are full of healthy omega fatty acids and fiber, they help stabilize and maintain your blood sugar throughout the day, and give you an incredible amount of natural energy.

this particular pudding is also dairy free. dairy wreaks havoc on my stomach and skin so i'm making a point to stay as far away from it as possible.

what: 

two ripe bananas
half a cup black chia seeds
one cup coconut or almond milk
one cup full-fat yogurt (i used a goat's milk yogurt)
one teaspoon pure vanilla extract
half teaspoon cinnamon
two tablespoons pure maple syrup (preferably grade A)
any probiotic powder of your choice (i use the honest company's probiotic powder)

how:

in a bowl, mash the two bananas into a baby-food like consistency. kind of disgusting, i'm aware. but don't worry. it's really worth it. also, i find that using a fork is the most helpful.

in a sealable container- like a weck or mason jar- add the yogurt, almond milk, banana mash, syrup, cinnamon, vanilla, and probiotic powder. whisk until mixed well. add the chia seeds and stir until combined.

seal the container and let sit in the fridge overnight.

the following morning, serve in a bowl with pomegranate seeds and raspberries on top, and if you're feeling frisky, an extra drizzle of maple syrup. i've also topped the pudding with toasted almond slivers, unsweetened shredded coconut, pumpkin seeds, blueberries, or whatever you have lying around. this recipe makes enough for three or four breakfasts. it'll make less if you have a selfish, grubby little toddler running around stealing bites of your damn pudding....

i'm looking at you, marlo mclean fadel!