Fruit & Chia Pudding Recipe
I am not really big on Social Media, in fact, I am almost "anti-social media", but have adapted with the times (hence this blog). If I had to guess I would say that 99.9% of my Food-Mood business is received via referrals and presentations. One thing is for certain though, I have made it a point to "follow" companies or people that inspire me to be a better person in the kitchen!
Today's blog post is in honor of the creators of Food Matters. If you are not familiar, I recommend watching the short documentary on nutrition, which can be found on Netflix. On Instagram last week, they posted a lovely Vanilla & Coconut Chia Pudding recipe that I had to experiment with!
See below my recipe that I tweaked, along with photos to match:
Ingredients: 1 cup of Almond Milk (I used Vanilla to go along with the theme), 1/4 cup of Blueberries, 1/4 cup of Raspberries, 2 tbs of Chia Seeds, 1 tbs of Shredded Coconut, 1/2 tbs of Vanilla and Mason Jars. If you prefer different fruit, feel free to substitute. Prior to this post, I used Mango and Pineapples. Yum!
Combine all of the ingridients into your mason jars.
Then seal & shake!
Place your jars in the refrigerator to thickened. The Food Matters recipe calls for 3 hours, but I found that having them settle overnight works best for me!