Do you ever find yourself in a total food rut? Where you’re just eating the same things day in and day out. That’s been me for the past two weeks since I’ve been back from London. For the most part I just couldn’t be assed to care about food or cooking cause I was just tired from my trip.
I think I ate avocado on toast for breakfast everyday for about two weeks. Not that I’m complaining. I love avocado on toast and I genuinely do eat it almost every day even if it’s not always for breakfast. I decided I needed to shake it up a little bit and chia seed pudding had been on my radar for a while now but I had never actually had it before.
But I figured it would be easy enough that I could make it without a lot of fuss so I tried it out over the weekend. It’s literally the easiest thing in the world to make because all you have to do is stir things together. I decided to make it with the strawberry pineapple compote but you don’t even have to do that. You could just add fresh fruit if you want to.
I will say though if you have a thing with textures when it comes to food then you may find this a little bit weird. It is a little unnerving at first because the chia seeds have a bit of a weird texture but the flavor is amazing. There’s also the added benefit of chia seeds being rich in fiber, omega-3 fats, protein, vitamins and minerals and are great way to get a good energy boost first thing in the morning.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Strawberry Pineapple Chia Seed Pudding (Vegan + Gluten Free)
- 1 ½ cups almond or coconut milk
- 1/3 cup chia seeds
- 1 tbsp agave or maple syrup or honey if not vegan
- 1 tsp vanilla extract
- ½ cup strawberries
- ½ cup pineapples
- 1 tsp cornstarch optional
Combine the milk, chia seeds, sweetener, and vanilla in a bowl and stir well to combine. Place in the fridge covered overnight or for at least 3-5 hours.
Put the strawberries and pineapple n a medium sauce pan on medium heat and let cook until they are completely tender. About 15 minutes or so. With a fork or potato masher mash them will and let cook about 10 minutes longer. You can add in cornstarch if you want to thicken the compote a bit but if not just let continue to cook down until it’s your desired consistency. Place in fridge overnight with pudding.
The next morning serve the pudding with the compote on top.
Cook time is only for the compote