Meyer Lemon Chia Pudding with Blueberry Compote
Ch-ch-ch-chia!
Do you know how awesome chia seeds are for your health? There are honestly so many benefits I don't even know where to start!
Chia seeds are high in protein, omega 3 fatty acids, dietary fiber, and antioxidants. They're also rich in vitamins and minerals such as calcium, potassium, and magnesium.
All of these combined mean that they fight signs of aging, keep our digestion running smoothly, protect our heart, and keep blood sugar in check. Chia seeds are also great to consume pre/post-workout. The high protein content and vitamin/mineral composition are exactly what the body craves to refuel.
I put chia seeds in my smoothies, sprinkle them over yogurt or toast, and add them to granola. It wasn't until this recipe though that I used them for chia pudding. I know, late to the game as usual!
This recipe was pretty epic for a first attempt. I wanted to make something that screamed spring, and what's better than lemon + berries? I found Meyer lemons at the store, but you could use regular lemons in a pinch. What I love about Meyer lemons though is their floral undertones and hint of orange. They're definitely worth seeking out if you have the time.
You could make these puddings and keep them in the fridge for several days worth of grab-and-go breakfasts. Just add the toppings when ready to serve. They're a great high protein alternative to oatmeal or yogurt.
Meyer Lemon Chia Pudding with Blueberry Compote
Makes 2-4 servings
For the Meyer Lemon Chia Pudding
1 1/4 cups almond milk
1/4 cup full fat coconut milk
1/3 cup chia seeds
Zest from one Meyer lemon
1/4 tsp. pure vanilla extract
2 tsp. honey (to taste)
Pinch of salt
Combine ingredients in a glass bowl and let sit 5 minutes to start thickening. Taste and adjust sweetness to your liking. Stir again and refrigerate at least 2 hours, but overnight is best.
For the Blueberry Compote
2 cups frozen blueberries
1-2 tsp. honey
Pinch sea salt
Juice from one Meyer lemon
Add blueberries, honey, and salt to a small sauté pan. Bring to medium heat and let the berries thaw. Once the mixture is bubbling, reduce heat to low and simmer 3-5 minutes until slightly thickened. Once off the heat, add the lemon juice and taste for sweetness / acidity. Adjust accordingly. Refrigerate compote for several hours to cool and thicken.
Toppings
1/4 cup toasted coconut flakes
14 cup toasted almonds, roughly chopped
Putting it All Together
When you're ready to assemble the puddings, divide the blueberry compote between your serving dishes, pushing it slightly up the sides with a spoon. Next, divide the chia pudding between each vessel on top of the compote. At this point, the puddings can be held in the refrigerator for up to 3 days. When ready to serve, top with toasted coconut and almonds.
Note: If you can't find Meyer lemons, feel free to substitute with regular lemon, but know the flavor won't be quite the same.
Source: Dr. Axe
