I think it’s pretty funny that when you’re pregnant your cravings and taste buds can change dramatically. Well that’s what’s happening with me. I’m repulsed by cooked vegetables (unless they’re hidden), I funnily enough love raw vegetables, I’m obsessed with fresh fruit (I swear it tastes even more amazing than before), sweet potatoes are a big no no in our house and chia puddings have become my new favourite obsession.
I mean how can such a little bubba completely change your diet, and why is it wanting me to stay away from vegetables. I’m really hoping this isn’t a sneak peak at what’s to come, because I’m totally envisioning feeding our little cutie green smoothies and homemade kumara chips haha.
With all these changes going on with my taste buds and cravings, I’ve had to adapt pretty fast and come up with meals that I can actually eat. Thankfully with my latest obsession being chia puddings (which are wonderful for a growing bubs by the way), I’ve been able to at least get breakfast sorted.
I have to admit though, before being pregnant I hardly ate chia puddings. I mean, yes, every now and then I would whip one up and I definitely got into them more when I found out I had PCOS and was trying a really low carb diet (which is not fun when your vegan). But I don’t think I ever got the combination right as they never really tasted as amazing as everyone said.
But let me tell you, my eyes have been opened to a whole new world of chia puddings. One where I not only soak the chia seeds in homemade almond milk, cinnamon and mashed banana first, but one topped with crunchy muesli, baked and fresh fruit, a few dollops of coconut yogurt all followed with a creamy spoonful of nut butter to top it all off. I mean, that’s a chia pudding worth eating!!
I also have been enjoying mixing and matching it each day. Some mornings I’ll mix in beetroot powder (like the one below) which turns it this vibrant berry colour and others I’ll just keep it simple with mashed banana and cinnamon and some grilled banana on top. The choice is yours and if you’ve planned ahead and made a big batch of the chia pudding (or at least for a few days) then all you have to do is scoop it into a bowl and get topping.
Matts also been getting into his chia puddings of late. I think he got breakfast envy one morning and started requesting chia puddings for himself as well haha. I’ll typically make his the night before in a big Weck jar and layer all the flavours so it’s like this beautiful parfait for breakfast. YUM!!
So lovelies, I challenge you to create the Pink Berry Chia Pudding and start your mornings off right with a delicious, creamy, nourishing breakfast that will keep you full for hours and that will have you dreaming about the next mornings breakfast.
If you do make my Pink Berry Chia Pudding, I’d love to hear how you find it. Please do let me know by commenting below, or tagging @reneebrownwellness on social media.
Pink Berry Chia Pudding (serves 2)
Note: I suggest doubling the main recipe for the chia pudding and keeping it in an airtight container for 3-4 days so that you have an easy breakfast ready to go.
- 1/3 cup of chia seeds
- 1 cup of almond milk or any other nut milk of your choice
- 1 mashed banana
- ¼ tsp of cinnamon
- 1 tbsp of sultana
- optional: 1 tsp of beetroot powder
- 2 tbsp of coconut yogurt
- 1-2 pieces of fruit (I love grilled banana, warmed berries, kiwifruit, stewed apple and sliced orange)
- handful of muesli
- 1-2 tsp of nut butter
- Optional: a sprinkle of superfoods (bee pollen, cacao nibs, goji berries)
In a medium bowl add your chia seeds, almond milk, mashed banana, cinnamon, sultanas and beetroot powder. Mix well and then set aside for 10 minutes or ideally overnight to soak. Once all the liquid is absorbed and it’s at a texture that you’re happy with, simply divide into two bowls and top with your favourite toppings.
Enjoy immediately or assemble and store in the fridge.