Month: March 2016

Ripped Recipe: Chia Pudding

It’s been a long time, I know. The long and short of this post is chia pudding. It’s embarrassingly easy to make. If you like tapioca pudding or bubble tea, you’ll probably love this. The seeds, which are mucilaginous (root word ‘mucous’, mmmm!), soak up a ton of liquid and become a little goopy, but in a great way, if that makes sense. They look like little tadpole eggs. The resulting pudding is smooth and crunchy. Just be careful because this is a soluble fiber bomb with around 10g of total fiber. You might consider scaling into it for that reason.


4 Tbsp chia seeds
1 cup whatever liquid you like, e.g. coconut milk, hemp milk, almond milk, cashew milk, milk milk, just not Pepsi.


Mix the two in a bowl,┬ácover with plastic wrap and leave in the fridge overnight. Consider stirring it again during the process as the seeds can clump (although you might like the clumps, or you can smush them out later on). You can mix in whatever flavorings you like once it’s done, like stevia, honey, high fructose corn syrup (j/k), cinnamon, apple pie spice, lemon and mint, vanilla, or you can even go savory if you’re insane.