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This chia pudding has been my breakfast of choice as of late. It’s packed with healthy fats and refreshing flavor.
Chia seed pudding could not be easier to make —
• Add 4 tablespoons of chia seeds (I used white) to 1 cup of coconut milk (could also use almond milk, etc.).
• Stir to combine; wait 5 minutes and then stir again to ensure seeds don’t clump on the bottom.
• Cover the container and refrigerate overnight.
Makes 4 servings that last up to a week.
To flavor the pudding (which is otherwise flavorless) when it’s time to eat, simply add 3-4 sliced large strawberries, a handful of pistachios and a generous squeeze of lime juice.
Stir, and enjoy those healthy omega-3s!

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