4 Healthy Good reasons to Eat Chia Seeds (Plus, Peaches ‘N Cream Chia Seed Pudding Recipe)

 

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Tossing chia seeds onto a snack is an easy way to help make sure you’re maintaining your digestive health. Omega 3 Fatty Acids Omega 3 fatty acids are important for brain health and help to reduce your risk for heart disease. A one-ounce serving of chia boasts 5 grams of Omega 3.

Tossing chia seeds onto a snack is an easy way to help make sure you’re maintaining your digestive health. Omega 3 Fatty Acids Omega 3 fatty acids are important for brain health and help to reduce your risk for heart disease. A one-ounce serving of chia boasts 5 grams of Omega 3. The basic recipe before you add all the embellishments is just 3-ingredients. It couldn’t be easier.

And the easiest way to make this chia pudding is to add your basic ingredients – chia seeds, coconut cream and a little maple syrup – to a mason jar and shake it up vigorously so that it’s well mixed. Chia seeds are loaded with fiber. Two tablespoons of chia seeds contain 10 grams of fiber, which is roughly 30 percent of the recommended daily intake.

A high fiber diet is said reduce the risk of a number of chronic diseases. 4. They are high in protein, too. Four grams for each serving (which is two tablespoons). As a result, chia seeds may be considered an excellent source of calcium for people who don’t eat dairy.

However, chia seeds also contain phytic acid, which reduces calcium. 5 tbsp Chia seeds 1 1/4 cup Almond milk 1/2 tbsp Vanilla extract Nutrition 192.7 calories 18.0 grams carbs 10.7 grams fat 5.6 grams protein 10.9 grams fiber 0 mg cholesterol 1.0 grams saturated fat 99.6 mg sodium 0.4 grams sugar 0.0 grams trans fat. Plus I love that they offer up a healthy serving of Omega-3 fatty acids.

I created this Peaches and Cream Chia Seed version in partnership with my friends over at Almond Breeze who are the official almondmilk of Team USA Volleyball this year. They asked me to share something that would help you guys “Serve up Your Best” and I believe these. Each serving delivers an excellent source of high-quality plant-based protein (20 g). To aid with digestive health, the booster also has probiotics and prebiotic fibers that help the probiotics flourish. Chia seeds are also added and deliver 240 mg omega-3 fatty acids per serving, which help with brain health.

4. Natural alternative to cornstarch or heavy cream The chia seeds naturally thicken the pudding, with no need to add any flour, starch, cream, eggs, or thickeners like xanthan gum or carrageenan. 5. A new flavor for every day of the week! Try some of the flavor variations below, or have fun coming up with your own.

Think of chia seeds as teensy little nutrient powerhouses: They’re excellent sources of omega-3 fatty acids, fiber, protein, and antioxidants, making them great for both “digestion and weight loss,” says Amanda Goldfarb, R.D.N., a holistic coach in Pawleys.

List of related literature:

My personal favorite use for chia seeds is pudding!

“Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle” by Natasha Newton
from Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle
by Natasha Newton
Victory Belt Publishing, 2018

A: Chia seeds are tiny seeds that can be sprinkled onto breakfast cereals and porridge and they are becoming popular because of their omega-3 content.

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

These recipes for chia pudding are just two examples of ways to enjoy chia.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

The total dietary fiber in chia seed varies from 36 to 40 g per 100 g. Chia seeds contain about 60% omega-3 unsaturated fatty acids that have various health benefits including hyperlipidemia, hyperglycemia, and hypertension.

“Minimally Processed Refrigerated Fruits and Vegetables” by Fatih Yildiz, Robert C. Wiley
from Minimally Processed Refrigerated Fruits and Vegetables
by Fatih Yildiz, Robert C. Wiley
Springer US, 2017

How to eat: When chia seeds are soaked in water or coconut milk overnight, they take on a tapioca-like texture; add some cinnamon and/or raw cacao powder and a bit of stevia for a pudding-like treat that can be eaten any time.

“Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy” by Dr. Joseph Mercola
from Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy
by Dr. Joseph Mercola
Hay House, 2017

Chia seeds are naturally rich in healthy omega-3 fatty acids and other important nutrients, making them a healthy addition to any eating plan.

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
by Mellissa Sevigny
Victory Belt Publishing, 2018

Also, at least half of this intake should be from walnuts, hemp seeds, chia seeds, flaxseeds, and sesame seeds because they have unique protective properties, such as lignans and omega-3 fatty acids.

“The End of Dieting: How to Live for Life” by Dr. Joel Fuhrman
from The End of Dieting: How to Live for Life
by Dr. Joel Fuhrman
Hay House, 2014

This detox breakfast recipe contains beetroot (beet), which is highly alkalizing, plus protein-rich cashews and omega-3 rich chia seeds.

“The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation” by Karen Fischer
from The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation
by Karen Fischer
Exisle Publishing PTY Limited, 2018

It’s best to add whole chia seeds to something moist, like oatmeal, yogurt or a smoothie, as the tiny seed can hold up to 20 times its weight in water.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

However, unlike flaxseeds, you don’t need to grind chia seeds first because they’re completely digestible in whole form.)

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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144 comments

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  • My container of Chia Seeds says 150 kcal for 2.5 Tbsp, so not sure how you’re getting 100kcal servings w/ 2T+honey+milkish+berries. Looks like a yummy and easy preparation, though. Wish more recipes were as simply presented. Cheers.

  • Into a mason jar: I add a handful of frozen WILD blueberries, omit the honey and add liquid stevia, ceylon cinnamon and 1 tbsp of almond butter. Put the lid on and shake shake shake!! leave it overnight and add fresh blueberries and a little more almond butter. delicious!

  • BTW, I found it easier to mix all the liquid ingredients first then slowly pour in the chia seeds. The first time we made it with the chia seeds first it clumped up but putting it in a blender corrected that problem.

  • Chia seeds give me great energy and this recipe looks tasty. Good job Meg.
    I make a homemade version of the MamaChia drink by hydrating my chia seeds in pomegranate or cranberry juice overnight and mixing it with seltzer water the next day. It’s delicious, refreshing, and give me long lasting energy.

  • I made this with white chia seeds and fresh milk and put in the fridge for over night but the texture still it doesn’t look like pudding. ���� anyone knows why?

  • Thanks so much for this recipe. I had a serious sweet tooth craving and this really keeps me from not making bad decisions. Great low carb desert ��

  • Hello. Could someone please explain how the net carbs are calculated to arrive at 0 net carb per serving? I’ve calculated it and it’s 3 net carbs per serving. There are carbs in all ingredients and only fibers in the chia. Even the chia alone has more total carbs than fiber, so when doing total carbs fiber to calculate net carbs of the chia alone, it is different from 0. I’m trying to understand. 3 net carbs is a lot for one serving. Thank you!

  • Finally some very straight to the point, no too much talking, simple but still proper, legible, easy-to-follow recipe! I love love love the fact that you wrote down all recipes as well for us! Thanks a lot, will try them out soon!����

  • Emm actually I dont like milk like when I smell it I dont feel good hhhhh…can i replace it with any liquid or anything else please

  • Some might know that I’m kinda OCD and research things so that I know what I’m doing and not just following something blindly. I found a youtube article about the pros and cons of chia seeds. I like to make it perfectly clear that I am providing that link not to be disruptive but to give folks a bit more information on the use of chia seeds. It might explain for (what I believe) is a small group of folks that might have unexpected reactions to chia seeds. But…I love this pudding! https://www.youtube.com/watch?v=f5gURh0MAU4

  • I just made it right now and I will hopefully update you tomorrow if I remember to tell you how it tastes since it has to stay in the fridge overnight! ��

  • Hey Dr. Nick! I am new to keto (3 weeks) and your recipe inspired me to try a dessert recipe. I made it just like you but then added unsweetened coconut for some chew, dark cocoa and just a tiny pinch of Himalayansea salt. When I make a serving I top it with a few pecans for some crunch and WOW! Thank you so much for not only this particular video but for all you do and the great information you are getting out to people like me who want their families to eat healthier!

  • I’m trying to add this to my carb manager using your break down but it’s not making sense to me for instance how many total carbs in 1 serving ( not just the 0 net carbs)????

  • I like to use carnation chocolate instant breakfast in mine so it makes a yummy nutritious breakfast. For extra creaminess instead of using cream try blending some avocado in with the almond milk for a good start to the day. A great lactose free alternative! Pour in 6 oz jars, add 2 tablespoons of Chia to each jar apply lid, shake and refrigerate.
    I have lost 50 lbs now and choosing to add chia to my diet probably helps a lot.

  • Don’t do it with coconut cream it doesn’t set and is too rich. Thanks for this great recipe, perfect for on the the go breakfasts.❤❤❤❤❤

  • Just made this with flax and chia and it’s amazing!! Thanks doc! You’re the real mvp!!! From one Italian to another thank you so much for your instructive and easy videos.

  • For less carbs and more prote8n use flaxseed milk and its no sugar and 8 g of protein no sugar and use monkfruit or stevia nonnom

  • Hello,
    New to your video. Can’t wait to try your simple version, however
    Can I just use regular coconut milk instead of a canned version?
    Canned coconut milk is pricey in Hawaii. Thanks for a short video that
    Gets to the point!

  • tip if you put the chia seeds into a coffee grinder and make it into a powder it has the exact texture of pudding and kids can’t tell the difference but you still have to put it in the fridge over night to setup!

  • I used to make all the time and then stopped and kind of forgot about it. Just made a batch but used all almond milk. I’ll have it for breakfast tomorrow with some blueberries. Thanx for the reminder. Love your channel.

  • Thanks so much for this recipe. I had a serious sweet tooth craving and this really keeps me from not making bad decisions. Great low carb desert ��

  • Which chia seeds do you recommend. It seems that there is a problem with bugs in chia seeds even with the supposed best chia seeds.

  • I tried this with chobani oat vanilla…added blueberries, diced almonds and raw coconut flakes…it’s delicious..thank you. The heavy whipping cream made all the difference. Every chia pudding I made, never turned out right. ��

  • I tried the first one and it turned out good. I added full small banana and replaced Mable syrup with honey. I also added some nuts for crunch. I will be making it again. Thank you so much for the recipes.

  • Love, love, love this recipe Dr. Nick!!����������������

    How about this one for Avocado Pasta??����

    https://www.facebook.com/265540248325/posts/10157363844498326?sfns=mo

  • For less carbs and more prote8n use flaxseed milk and its no sugar and 8 g of protein no sugar and use monkfruit or stevia nonnom

  • Omg I have a lg bag of chia seeds and didn’t know what to do with them. This looks great, I’ll be trying it this weekend. Thank you

  • My recipe is similar, but a little creamier. It is a keto lifesaver!
    1 ½ cups heavy cream

    1 ½ cups water

    9 tablespoons chia seed

    3 – 4 tablespoons cocoa powder

    1 table vanilla

    Wisk occasionally until pudding sets up (around 12 min). Refrigerate

  • I’m new to using chia seeds, and I was so happy to find the first recipe since I had all the ingredients at home!
    Even though I cannot entirely give up on meat, I think eating less of it can be an alternative solution. So I am trying to use more vegan ingredients in my daily life:)

  • My two toddlers love it!! I use whole milk just because I personally love it super creamy and eat it like a treat. Reminds me of tapioca pudding but better.

  • OH NOOOOOO! I’m addicted. This is soooooo good. Although I had and used a Flax/Hemp/Chia seed mix, it still came out amazing. I love that coconut taste because I used Coconut milk and YES, it does separate. So I just stirred it again, put it back in the fridge, and came home to an amazing snack. I could definitely eat this everyday with no problem. Can’t wait to try experimentinf with the other additions you mentioned. Dr. Nick, thanks for this channel and all the powerful info you give.

  • I like to use carnation chocolate instant breakfast in mine so it makes a yummy nutritious breakfast. For extra creaminess instead of using cream try blending some avocado in with the almond milk for a good start to the day. A great lactose free alternative! Pour in 6 oz jars, add 2 tablespoons of Chia to each jar apply lid, shake and refrigerate.
    I have lost 50 lbs now and choosing to add chia to my diet probably helps a lot.

  • I tried the first one and it turned out good. I added full small banana and replaced Mable syrup with honey. I also added some nuts for crunch. I will be making it again. Thank you so much for the recipes.

  • Hi Dr. Nick thank you for the recipe it looks delicious I will add pumpkin spice to mine question how many calories, carbs, fiber, sugars are in this recipe per serving cup half a cup quarter cup, thanks in advance… Rita

  • That’s way too much Chia… 1 tablespoon is enough a flat tablespoon. And how didn’t it swell? When I put my chia overnight to the fridge, it doubles up. And it shouldn’t be consumed daily as chia has also a blood thinning effect. Whoever put these videos together should be much more careful.
    “Excessive fiber intake can cause problems like abdominal pain, constipation, diarrhea, bloating and gas.”
    For those with diabetes: “chia seeds are high in omega-3 fatty acids, which have been shown to work as a blood thinner and may decrease blood pressure…Chia seeds can lower blood sugar and blood pressure. People on medications for high blood pressure or diabetes should moderate their portion sizes to prevent interactions.”

  • I wonder how it will taste if I subbed the stevia for Jordan’s skinny syrup in pumpkin spice flavor�� I’m definitely making this soon

  • The first time I made this, I used pure vanilla extract and it was good. Second time I used McCormick pure pumpkin pie spice extract, so yummy.

  • I’m really excited to make these puddings. Easy to follow recipes, thank you. I read chia seeds are paleo diet friendly, so this will be my morning breakfast.

  • Just subscribed. Videos look great. Thank u.
    Might i suggest that u hire a sound technician to improve your sound quality.
    Thanks again

  • Please how do I get heavy cream. I’m in the UK. Haven’t seen it in any store. They always show me sour cream in a cup, like yogurt.

  • I used regular cows whole milk usually lactose free and some are floating on top while the ready sink to the bottom when I mixed it? I hope it turns out great

  • This looks really tasty going to have to try this also want to include more fiber in my diet and read these are a good source of fiber

  • hello, I love your way of cooking and I am very inspired by it. I recently opened a channel could you pass by and give me some advice if you like? I would appreciate it very much❤️ have a good evening

  • Mine got super liquid looking but i don’t have the time to wait another 30min, what can i do?!
    Like there is no consistence at all it’s just milk and chia.

  • Just made this with flax and chia and it’s amazing!! Thanks doc! You’re the real mvp!!! From one Italian to another thank you so much for your instructive and easy videos.

  • How is it 0 net carbs when all hwc has carbs!? Mine has 1 net carb per tablespoon, and all have about.4 per tablespoon. The carton can say 0 if it is.9 or less. But, they all have some carbs.

  • Put the chia seeds in an electric coffee grinder and buzz for a few seconds. It turns to chia powder. This chia-seed powder is MUCH better in all chia recipes than plain seeds for the final creamy texture and the immediate speed that it congeals the ingredients into a wonderful pudding in a fraction of the time.

    Also, keep your seeds in the fridge or freezer! Full of healthy oils, they will go rancid if not refrigerated.

  • I’m very disappointed. I made two last night and this morning they are just huge solid clumps or chia at the bottom of a cup of liquid. What happened??

  • Made these just as you directed and absolutely love them. I made them three ways… with an unsweetened vanilla almond milk, just 2% milk, and a half and half combo of both. Three squirts of honey made them the perfect amount of sweet. I left them to refrigerate over night and was so happy when I tried them! Thank you for sharing!

  • Easy and simple; thank you; I wonder if grinding the chia seeds and pouring some hot liquid in it will help thicken the pudding better.Thank you!

  • Hello. Could someone please explain how the net carbs are calculated to arrive at 0 net carb per serving? I’ve calculated it and it’s 3 net carbs per serving. There are carbs in all ingredients and only fibers in the chia. Even the chia alone has more total carbs than fiber, so when doing total carbs fiber to calculate net carbs of the chia alone, it is different from 0. I’m trying to understand. 3 net carbs is a lot for one serving. Thank you!

  • I just had mine I made last night thanks for the recipe ��I used coconut milk but I used a little more than 1/2 cup and also used coconut treacle instead of maple ����

  • Be sure to not use coconut cream (or liquids like it) as it’s too thick for the chia seeds to absorb! Great video

    Edit: Apparently, it has worked for others! But remember the thickness of liquids and how that will affect your results.

  • I used unsweetened reduced-fat coconut milk, agave nectar, and I added a few drops of vanilla extract for a little extra flavor. Best chia pudding I’ve ever made!! With the coconut milk and dab of vanilla extract,it really tasted similar to rice pudding. Except this one is guilt-free����

  • Dr DR DR….If you LOOK in the dairy case where people buy Milk, you will see there is A LOT of “Coconut Milk” NOT in a can. I love Silk brands new Banana Almond milk,….SO sweet and creamy, I have to mix it in my gallon tea jug with half water…And it’s Still sweet and creamy����

  • I found that my pudding was not as thick and the seeds didn’t soak up the water very nicely, even after refrigerating it overnight. What could be the reason for that?

  • Put the chia seeds in an electric coffee grinder and buzz for a few seconds. It turns to chia powder. This chia-seed powder is MUCH better in all chia recipes than plain seeds for the final creamy texture and the immediate speed that it congeals the ingredients into a wonderful pudding in a fraction of the time.

    Also, keep your seeds in the fridge or freezer! Full of healthy oils, they will go rancid if not refrigerated.

  • i actually know a type of recipe for chia
    1. pour robsa and water in a jug or cup, however much robsa you like but not too much because it is sweet but add about 2 tablespoons
    2.add chia seeds and stir well.
    3.ENJOY

  • That’s way too much Chia… 1 tablespoon is enough a flat tablespoon. And how didn’t it swell? When I put my chia overnight to the fridge, it doubles up. And it shouldn’t be consumed daily as chia has also a blood thinning effect. Whoever put these videos together should be much more careful.
    “Excessive fiber intake can cause problems like abdominal pain, constipation, diarrhea, bloating and gas.”
    For those with diabetes: “chia seeds are high in omega-3 fatty acids, which have been shown to work as a blood thinner and may decrease blood pressure…Chia seeds can lower blood sugar and blood pressure. People on medications for high blood pressure or diabetes should moderate their portion sizes to prevent interactions.”

  • I wonder how it will taste if I subbed the stevia for Jordan’s skinny syrup in pumpkin spice flavor�� I’m definitely making this soon

  • tip if you put the chia seeds into a coffee grinder and make it into a powder it has the exact texture of pudding and kids can’t tell the difference but you still have to put it in the fridge over night to setup!

  • A friend of mine told me she blend mango with almond milk and use that to mix with chia seed for her kid, so it’ll have natural sweetness from the mango and it tastes like smoothie!

  • I used unsweetened reduced-fat coconut milk, agave nectar, and I added a few drops of vanilla extract for a little extra flavor. Best chia pudding I’ve ever made!! With the coconut milk and dab of vanilla extract,it really tasted similar to rice pudding. Except this one is guilt-free����

  • I’m really excited to make these puddings. Easy to follow recipes, thank you. I read chia seeds are paleo diet friendly, so this will be my morning breakfast.

  • How is it 0 net carbs when all hwc has carbs!? Mine has 1 net carb per tablespoon, and all have about.4 per tablespoon. The carton can say 0 if it is.9 or less. But, they all have some carbs.

  • Hello can i use Almond milk instead of coconut milk? I love you,r chiapuddings and whit all that fruit on top making it even more delisiouse ����������������

  • I just made it right now and I will hopefully update you tomorrow if I remember to tell you how it tastes since it has to stay in the fridge overnight! ��

  • I’m writing this for anyone who’s never tried “chia pudding”. I had a big bag of chia seeds and saw this video. I used to put chia in my bread recipes, but I’ve stopped eating bread.
    I made the “chocolate pudding” using the basic recipe of 3 TBL of chia, 3/4 c of coconut milk, 1 TBL each of maple syrup and cocoa. I also added a 1/2 TBL of peanut butter powder as I had no banana. After a few hours in the fridge (and no, Andrea, it didn’t swell AT ALL), I gave it a hesitant taste. It was everything The Cooking Foodie said, creamy, thick, and pleasing to the palate. It was like eating a cross between ice cream and chocolate mousse without the excess sweetness. I could only eat a few spoonfuls before I was satiated so one cup is about two+ servings for me. I’ll be trying the fruit version next. Thanks for sharing this!!

    P.S. This is a link about the health benefits of chia seeds.
    Get the facts: https://www.greenmedinfo.com/substance/chia

  • Gostei muito de seus vídeos, ganhou mais uma inscrita que ira lhe acompanhar, beijos, sucesso a nós lindona, deixo meu convite para conhecer meu novo canal também ����

  • Your video is excellent, I clicked the first video on YouTube and that first one was not as good as yours. The main reason Your is better is you gave specific measurements for the ingredients and also showed people how to avoid messing it up. Plus you showed it AFTER it was done as well. The first video just basically said throw the ingredients together and it is easy the she never showed you the finished results. That is like doing a how to play violin tutorial and telling people “ just put the bow on the string and then just play..see easy!” ���� Thanks for sharing the DETAILS keep up the good work.

  • Yes she knows about the layering! I’ve tried chia pudding with others milk but for some reason I prefer coconut milk. Honestly, chia pudding pairs the best with coconut because coconut milk is the most neutral tasting non dairy milk IMO. I’m so glad I discovered these recipes because I used to go to liqueteria and spend almost $8 on chia parfaits when I can just make it at home! And the best part is you can control the amount of sugar and sweetness

  • Im planning to bring this to work as an afternoon snack, exactly how long can i store this in the fridge?cus im thinking to do a meal prep for the whole week!

  • No doubt the recipes are fantastic but that is too much chia seeds for one person. Recommended dose of chia seeds is 2 tspn per person.

  • Emm actually I dont like milk like when I smell it I dont feel good hhhhh…can i replace it with any liquid or anything else please

  • My container of Chia Seeds says 150 kcal for 2.5 Tbsp, so not sure how you’re getting 100kcal servings w/ 2T+honey+milkish+berries. Looks like a yummy and easy preparation, though. Wish more recipes were as simply presented. Cheers.

  • I used regular cows whole milk usually lactose free and some are floating on top while the ready sink to the bottom when I mixed it? I hope it turns out great

  • 2 important things: don’t mix chia seeds in heavy cream and walk away for a minute to get the almond milk. You’ll end up with a solid mass that you can’t mix anything into. And #2, skinny syrup in different flavors work excellent in this recipe. I have just about every flavor they sell, the pumpkin praline spice is delicious and so is the salted chocolate espresso. It only takes a small amount to add flavor and sweetness.

  • I made this with white chia seeds and fresh milk and put in the fridge for over night but the texture still it doesn’t look like pudding. ���� anyone knows why?

  • This looks so delicious! I have used chia seeds in oatmeal, and I used the 2 min oatmeal. That way I didn’t have to worry about all of the extra additives in packaged oatmeal. ��

  • No doubt the recipes are fantastic but that is too much chia seeds for one person. Recommended dose of chia seeds is 2 tspn per person.

  • Into a mason jar: I add a handful of frozen WILD blueberries, omit the honey and add liquid stevia, ceylon cinnamon and 1 tbsp of almond butter. Put the lid on and shake shake shake!! leave it overnight and add fresh blueberries and a little more almond butter. delicious!

  • Hi Nick, I’ve been missing rice pudding since I’ve been on Keto 2 years now. I’ve lost 175lbs. This reminds me of it. I like the creaminess that the half a cup of heavy cream gives. I used the unsweetened vanilla almond milk from Califia. I loved it. Thanks for the recipe.

  • Its a bit too much but I literally dropped my jaw and kinda drooling when I see that raspberries with choco chia pudding 5:20. Oh my goodness…. I’m so gonna make it this weekend ���� nice video anyway!

  • Chia seeds give me great energy and this recipe looks tasty. Good job Meg.
    I make a homemade version of the MamaChia drink by hydrating my chia seeds in pomegranate or cranberry juice overnight and mixing it with seltzer water the next day. It’s delicious, refreshing, and give me long lasting energy.

  • Your video is excellent, I clicked the first video on YouTube and that first one was not as good as yours. The main reason Your is better is you gave specific measurements for the ingredients and also showed people how to avoid messing it up. Plus you showed it AFTER it was done as well. The first video just basically said throw the ingredients together and it is easy the she never showed you the finished results. That is like doing a how to play violin tutorial and telling people “ just put the bow on the string and then just play..see easy!” ���� Thanks for sharing the DETAILS keep up the good work.

  • Finally some very straight to the point, no too much talking, simple but still proper, legible, easy-to-follow recipe! I love love love the fact that you wrote down all recipes as well for us! Thanks a lot, will try them out soon!����

  • Don’t do it with coconut cream it doesn’t set and is too rich. Thanks for this great recipe, perfect for on the the go breakfasts.❤❤❤❤❤

  • Hello,
    New to your video. Can’t wait to try your simple version, however
    Can I just use regular coconut milk instead of a canned version?
    Canned coconut milk is pricey in Hawaii. Thanks for a short video that
    Gets to the point!

  • I make my own oat milk.
    And i use banana and vegan chocolate spread.

    First i heat up the 21 tbsp of oat Milk since it’s Winter here then i Mix it with 3 tbsp of chia, half of the banana and 1 tbsp of chocolate spread and wait for couple of minutes. Then add banana and dark chocolate In top it takes 10 mins. Voila

  • Hi Nick, I’ve been missing rice pudding since I’ve been on Keto 2 years now. I’ve lost 175lbs. This reminds me of it. I like the creaminess that the half a cup of heavy cream gives. I used the unsweetened vanilla almond milk from Califia. I loved it. Thanks for the recipe.

  • I made chia seed pudding (before watching this) and I did not whisk it! The chunks are not very tasty. Everything else is awesome though (-:

  • Dr DR DR….If you LOOK in the dairy case where people buy Milk, you will see there is A LOT of “Coconut Milk” NOT in a can. I love Silk brands new Banana Almond milk,….SO sweet and creamy, I have to mix it in my gallon tea jug with half water…And it’s Still sweet and creamy����

  • where did you find the so delicious products you used, also where did you find the cute colored bowls?? I want to make the chia pudding

  • I never knew it was a “thing” But Ive been puttung chia seed in my kefir every morning for at least year.

    i love it. no flavors in mine but I love consistency

  • Mine got super liquid looking but i don’t have the time to wait another 30min, what can i do?!
    Like there is no consistence at all it’s just milk and chia.

  • My recipe is similar, but a little creamier. It is a keto lifesaver!
    1 ½ cups heavy cream

    1 ½ cups water

    9 tablespoons chia seed

    3 – 4 tablespoons cocoa powder

    1 table vanilla

    Wisk occasionally until pudding sets up (around 12 min). Refrigerate

  • I’m writing this for anyone who’s never tried “chia pudding”. I had a big bag of chia seeds and saw this video. I used to put chia in my bread recipes, but I’ve stopped eating bread.
    I made the “chocolate pudding” using the basic recipe of 3 TBL of chia, 3/4 c of coconut milk, 1 TBL each of maple syrup and cocoa. I also added a 1/2 TBL of peanut butter powder as I had no banana. After a few hours in the fridge (and no, Andrea, it didn’t swell AT ALL), I gave it a hesitant taste. It was everything The Cooking Foodie said, creamy, thick, and pleasing to the palate. It was like eating a cross between ice cream and chocolate mousse without the excess sweetness. I could only eat a few spoonfuls before I was satiated so one cup is about two+ servings for me. I’ll be trying the fruit version next. Thanks for sharing this!!

    P.S. This is a link about the health benefits of chia seeds.
    Get the facts: https://www.greenmedinfo.com/substance/chia

  • BTW, I found it easier to mix all the liquid ingredients first then slowly pour in the chia seeds. The first time we made it with the chia seeds first it clumped up but putting it in a blender corrected that problem.

  • Which chia seeds do you recommend. It seems that there is a problem with bugs in chia seeds even with the supposed best chia seeds.

  • I tried this with chobani oat vanilla…added blueberries, diced almonds and raw coconut flakes…it’s delicious..thank you. The heavy whipping cream made all the difference. Every chia pudding I made, never turned out right. ��

  • Hey Dr. Nick! I am new to keto (3 weeks) and your recipe inspired me to try a dessert recipe. I made it just like you but then added unsweetened coconut for some chew, dark cocoa and just a tiny pinch of Himalayansea salt. When I make a serving I top it with a few pecans for some crunch and WOW! Thank you so much for not only this particular video but for all you do and the great information you are getting out to people like me who want their families to eat healthier!

  • Please how do I get heavy cream. I’m in the UK. Haven’t seen it in any store. They always show me sour cream in a cup, like yogurt.

  • Easy and simple; thank you; I wonder if grinding the chia seeds and pouring some hot liquid in it will help thicken the pudding better.Thank you!

  • Dr. Nick I’m obsessed with your chanel I’m asking you all the way from Germany to pleaaaase get rid of that toaster behind you some people might get weak and crave toast
    ����

  • Made these just as you directed and absolutely love them. I made them three ways… with an unsweetened vanilla almond milk, just 2% milk, and a half and half combo of both. Three squirts of honey made them the perfect amount of sweet. I left them to refrigerate over night and was so happy when I tried them! Thank you for sharing!

  • The first time I made this, I used pure vanilla extract and it was good. Second time I used McCormick pure pumpkin pie spice extract, so yummy.

  • Im planning to bring this to work as an afternoon snack, exactly how long can i store this in the fridge?cus im thinking to do a meal prep for the whole week!

  • OH NOOOOOO! I’m addicted. This is soooooo good. Although I had and used a Flax/Hemp/Chia seed mix, it still came out amazing. I love that coconut taste because I used Coconut milk and YES, it does separate. So I just stirred it again, put it back in the fridge, and came home to an amazing snack. I could definitely eat this everyday with no problem. Can’t wait to try experimentinf with the other additions you mentioned. Dr. Nick, thanks for this channel and all the powerful info you give.

  • I’m trying to add this to my carb manager using your break down but it’s not making sense to me for instance how many total carbs in 1 serving ( not just the 0 net carbs)????

  • 2 important things: don’t mix chia seeds in heavy cream and walk away for a minute to get the almond milk. You’ll end up with a solid mass that you can’t mix anything into. And #2, skinny syrup in different flavors work excellent in this recipe. I have just about every flavor they sell, the pumpkin praline spice is delicious and so is the salted chocolate espresso. It only takes a small amount to add flavor and sweetness.

  • Love this pudding with yogurt. Most videos only use milk or coconut milk. I tried a couple of variations but this is by far the best. The yogurt makes it so creamy and delicious.

  • I didn’t realize it would set so quickly. Right after I added the heavy cream to the seeds they began to clump up. I’ll have to work quicker next time.

  • Omg I have a lg bag of chia seeds and didn’t know what to do with them. This looks great, I’ll be trying it this weekend. Thank you

  • Love, love, love this recipe Dr. Nick!!����������������

    How about this one for Avocado Pasta??����

    https://www.facebook.com/265540248325/posts/10157363844498326?sfns=mo

  • Love this pudding with yogurt. Most videos only use milk or coconut milk. I tried a couple of variations but this is by far the best. The yogurt makes it so creamy and delicious.

  • Just subscribed. Videos look great. Thank u.
    Might i suggest that u hire a sound technician to improve your sound quality.
    Thanks again

  • Hi Dr. Nick thank you for the recipe it looks delicious I will add pumpkin spice to mine question how many calories, carbs, fiber, sugars are in this recipe per serving cup half a cup quarter cup, thanks in advance… Rita

  • Omg!!!!! Just made this! Followed your delicious recipe, and it is truly a wonderful dessert! And what I love about it is that it took me a few minutes to prepare! Thank you so very much for all your videos! I learn something new in each one!

  • I came thru the Copenhagen airport a few days ago and saw a chia pudding for sale, made w coconut milk and with some raspberry coulis on the bottom. Oh that was good! And it held me almost all day. New fan of it. Ty for your ideas

  • I love your video and all recipes (: well done! I have a question; can I use ground chias for this recipe? Appreciate your answer

  • hello, I love your way of cooking and I am very inspired by it. I recently opened a channel could you pass by and give me some advice if you like? I would appreciate it very much❤️ have a good evening

  • I used to make all the time and then stopped and kind of forgot about it. Just made a batch but used all almond milk. I’ll have it for breakfast tomorrow with some blueberries. Thanx for the reminder. Love your channel.

  • Also, PRO tip; just add a LITTLE coconut creamer. I don’t know why I added a lot (I was trying to make it layered) and it started rising and threw off the whole aesthetic I was going for lol. Also I used coconut cream that comes in the cab from Trader Joe’s. It was pretty good!

  • This looks really tasty going to have to try this also want to include more fiber in my diet and read these are a good source of fiber

  • I’m new to using chia seeds, and I was so happy to find the first recipe since I had all the ingredients at home!
    Even though I cannot entirely give up on meat, I think eating less of it can be an alternative solution. So I am trying to use more vegan ingredients in my daily life:)

  • Wow in all the videos I have watched with healthy breakfast ideas, this one has been the best presentation. You clearly state all the ingredients, with a vast of delicious and healthy ingredients. I am so happy I came across your channel today, I look forward making these delicious Chai seeds pods and watch your other videos as well.:) xx

  • All recipes: (hope this helps!) Piña Colada Pudding
    -1/4 cup chia seeds
    -1 tbsp maple syrup
    -1 tsp vanilla extract
    -1 cup dairy free milk
    Toppings: pineapples, toasted coconut chips, and etc!

    Peaches and Cream Pudding
    -1/4 cup chia seeds
    -1 tbsp maple syrup
    -1 tsp vanilla extract
    -1 cup dairy free milk
    Toppings: peaches and coconut creamer

    Matcha Strawberry Pudding
    -1 tsp matcha powder
    -1/4 cup chia seeds
    -1 tbsp maple syrup
    -1 tsp vanilla extract
    -1 cup dairy free milk
    Toppings: strawberry

    Chocolate-raspberry Pudding
    -1/4 cup chia seeds
    -1 tbsp unsweetened cocoa powder
    -1 tbsp maple syrup
    -1 tsp vanilla extract
    -1 cup dairy free milk
    Toppings: raspberries, chocolate chunks

    Peanut Butter and Jam Pudding
    -1 tbsp maple syrup
    -1 tbsp peanut butter
    -1 tsp vanilla extract
    -1 cup dairy free milk
    -1/4 cup chia seeds
    Toppings: peanut butter, jam, roasted chopped peanuts

  • Some might know that I’m kinda OCD and research things so that I know what I’m doing and not just following something blindly. I found a youtube article about the pros and cons of chia seeds. I like to make it perfectly clear that I am providing that link not to be disruptive but to give folks a bit more information on the use of chia seeds. It might explain for (what I believe) is a small group of folks that might have unexpected reactions to chia seeds. But…I love this pudding! https://www.youtube.com/watch?v=f5gURh0MAU4

  • Thank you for sharing. Can I just use sugar free pudding using the same measurements slender as a sweetener with the chia seeds.

  • Basic chia seed pudding: 0:40
    Matcha Chia seed pudding: 1:48
    Chocolate Chia seed pudding: 2:25
    PB chia seed pudding: 3:07
    3:49: decorations

  • Dr. Nick I’m obsessed with your chanel I’m asking you all the way from Germany to pleaaaase get rid of that toaster behind you some people might get weak and crave toast
    ����

  • I may be a kid by my mom says she likes it when you pour the chia seeds immediatelly into the milk or juice.
    I like to top it on greek yogurt with honey

  • Omg!!!!! Just made this! Followed your delicious recipe, and it is truly a wonderful dessert! And what I love about it is that it took me a few minutes to prepare! Thank you so very much for all your videos! I learn something new in each one!

  • I came thru the Copenhagen airport a few days ago and saw a chia pudding for sale, made w coconut milk and with some raspberry coulis on the bottom. Oh that was good! And it held me almost all day. New fan of it. Ty for your ideas

  • A friend of mine told me she blend mango with almond milk and use that to mix with chia seed for her kid, so it’ll have natural sweetness from the mango and it tastes like smoothie!

  • I didn’t realize it would set so quickly. Right after I added the heavy cream to the seeds they began to clump up. I’ll have to work quicker next time.

  • My two toddlers love it!! I use whole milk just because I personally love it super creamy and eat it like a treat. Reminds me of tapioca pudding but better.

  • This looks so delicious! I have used chia seeds in oatmeal, and I used the 2 min oatmeal. That way I didn’t have to worry about all of the extra additives in packaged oatmeal. ��

  • i actually know a type of recipe for chia
    1. pour robsa and water in a jug or cup, however much robsa you like but not too much because it is sweet but add about 2 tablespoons
    2.add chia seeds and stir well.
    3.ENJOY

  • I never knew it was a “thing” But Ive been puttung chia seed in my kefir every morning for at least year.

    i love it. no flavors in mine but I love consistency

  • I made chia seed pudding (before watching this) and I did not whisk it! The chunks are not very tasty. Everything else is awesome though (-:

  • Be sure to not use coconut cream (or liquids like it) as it’s too thick for the chia seeds to absorb! Great video

    Edit: Apparently, it has worked for others! But remember the thickness of liquids and how that will affect your results.

  • I just had mine I made last night thanks for the recipe ��I used coconut milk but I used a little more than 1/2 cup and also used coconut treacle instead of maple ����

  • I may be a kid by my mom says she likes it when you pour the chia seeds immediatelly into the milk or juice.
    I like to top it on greek yogurt with honey