Chocolate Chia Breakfast Pudding! Start off your morning with this protein packed chia pudding! So filling and delicious, you’ll be making chocolate pudding every morning for breakfast!
I’ll be honest. I’m not a huge book reader. I do read books but I don’t have my face glued into one all the time. Give me a magazine or a cookbook and I’m a happy girl.
The last time I did have my face glued into a book, where I couldn’t put the thing down and literally read the entire book within 2 days was when I was reading It Was Me All Along by Andie Mitchell. As soon as it arrived, I read more than half of it that first night and finished the book the next day. I love reading memoirs. Something so pure, honest and vulnerable about them. And when you can actually relate to the author, in all her pain and tears because you were a fat kid too. It’s unexplainable. You can read more about it here, in a blog post I wrote.
After reading Andie’s memoir, I became a huge fan of hers so when I heard she had a cookbook coming out, I couldn’t wait to get my hands on it.
Eating in the Middle is a “mostly wholesome” cookbook filled with delicious and beautiful recipes, made with real food ingredients and is structured based on the way Andie, herself eats. Mostly healthy with a little bit of decadent recipes thrown in as well.
Because, come on, we all need a little decadence in our lives. At least I do.
In the introduction, Andie talks about her 135 pound weight loss, her outlook on food, cooking, how she finds balance and why she wrote the cookbook. I love this cookbook because you can tell she put her heart and soul into it and you feel like you know her a little better after reading it. I know it’s a cookbook and that’s what I love. Not only the amazing, fabulous, full of flavor recipes, but I want to learn more about the author. (Yes, from a cookbook too!)
There’s always a story behind food. Behind a dish. Behind a recipe. and I love that this book delivers on everything. I’ve been loving breakfast lately and have been on a smoothie bowl kick so wanted to mix it up a little.
As soon as I saw Andie’s Chocolate Raspberry Breakfast Pudding. I had never made a chia pudding up until this point and because I love chia seeds so much, I went a little overboard.
Chia seeds are loaded with fiber, protein, Omega-3 fatty acids and other micronutrients so they are super healthy and delicious. And they double in size when you soak them so that’s why my pudding looks like this. Andie’s version is much smoother . . and I didn’t have raspberries on hand so I used strawberries.
The other thing I love about Andie’s book, she includes nutritional information with each recipe.
Isn’t that amazing? I love it.
What I’m making next: Baked Banana Bread Doughnuts, Breakfast Egg Salad, Asian Chicken Salad, Beef Puttanesca with Garlic Bread, Chicken with Sun-Dried Tomatoes and Feta, Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing, Cashew & Basil Chicken Lettuce Wraps, Lemon Poppy Seed Cupcakes with Vanilla Cream Cheese Frosting and Andie’s Gooey Chocolate Chip Cookie Pie! Oh. My. Gawd.
The Giveaway!
Andie’s book is now available to purchase so be sure to pick up a copy! And for those who like the giveaways, I am giving away one copy here on the blog so simply tell me why you would like to win this book down in the comments section below*.
*Open to US residents only. Giveaway ends Thursday, April 7, 2016 at 12 midnight EST.
Good luck and make this pudding!!! You do have to refrigerate it overnight but believe me, it’s well worth the wait!
Chocolate Chia Breakfast Pudding
Ingredients
- 1 1/2 cups unsweetened vanilla almond milk
- 1 1/2 cups plain 2% Greek yogurt
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1/3 cup chia seeds*
- 2 cups fresh raspberries or sliced strawberries for serving
- 2 tablespoons unsweetened coconut flakes for serving
Instructions
- In a medium bowl, whisk together the almond milk, yogurt, cocoa powder, maple syrup and chia seeds. Let stand for 30 minutes. Stir to redistribute the chia seeds. Cover the bowl and refrigerate overnight.
- In the morning, divide the pudding among 4 small bowls and top with fresh berries and coconut flakes.
Recipe shared here with permission from the author.
Disclosure: I did receive a copy of this cookbook from the author but all opinions expressed here are 100% my own.
