Raspberry Chia Pudding

Have you tried chia yet?  Yes, the same chia we remember from the childhood commercials for 
"ch-ch-ch-chia!"  Chia pets.  Yep.  They're edible.  Well, I wouldn't eat the plants themselves but the seeds are delicious, full of fiber and omega-3s and great for adding to baked goods or this pudding!  You see, the chia seeds expand and cause milk (in this case, vanilla almond milk) to thicken!  This is a super simple and delicious recipe that you should definitely try soon.  Chia seeds can be found in the health food section of the grocery store or, of course, I got mine at Costco!  If you've never tried them before and don't want to commit to a big bag, (they can be pricey) try looking in the bulk bins in the health food section of the grocery store.  Feel free to add any fruit you want to the pudding.  I used raspberries because it was what I had and I needed to use them up!  Enjoy!

Raspberry Chia Pudding (adapted from skinnytaste.com)

1 c. vanilla almond milk (can use plain too)
3/4 c. raspberries (or any berry of your choice)
2 T. chia seeds
1 t. agave nectar (or honey)

Combine all ingredients in a mason jar and shake to combine.  Let sit on the counter for 15 minutes, give it another good shake and then refrigerate overnight (or at least 5-6 hours.)  Divide into two bowls or glasses and serve!

2 servings (139 calories each serving) according to my calculator on loseit.com