*: Paleo Chia Pudding!

Ah, Monday. I realize that today being the 4th of July, it will be a little harder to stick to being "sugar free", so why not whip this up today before all the festivities and have yourself a Sugar-Free Tuesday instead? We can have a freebie today, I say. These kinds of dietary changes are gradual and we need not mix any self-judgment or guilt in with it!

This pudding is SUPER easy, super fast to make (not including the soaking time, of course), and absolutely delicious. The chia seeds give it a special texture, and the natural sweetness and creaminess from the coconut milk (along with a touch of honey or maple syrup) is enough to satisfy that sweet tooth. You could even leave out the extra sweetener to make it truly sugar free! When my brain is screaming at me "I NEED ICE CREAM NOW", and this pudding is in the fridge, I can make that healthier choice without even having to think about it!

According to Dr. Axe, Aztec warriors ate chia seeds to give them high energy and endurance. Chia means “strength” in the Mayan language, and chia seeds were known as 'runners food' since warriors would use them as fuel while running long distances during battle. These seeds are rich in omega-3 fats, protein, vitamins and minerals, and are a source of anti-oxidants (aka anti-cancer). They have also become known to help people with diabetes better control their blood sugar levels: the gel from the seeds creates a barrier between carbohydrates and digestive enzymes in the stomach, slowing down the conversion of carbs into sugar. They have a ton of fiber, so make sure you eat them in moderation accompanied by plenty of water to avoid stomach discomfort. Chia seeds do have phytic acid (which blocks the absorption of minerals), and phytoestrogens (molecules present in plants that closely resemble human estrogen), but it seems that the health advantages outweigh any negative effects.

Let's get to it! Be aware that this needs to soak for at LEAST 6 hours (better overnight) before being ready to eat. Which is why you should just make it real quick today, and it'll be ready for breakfast tomorrow to get your Tuesday started off right (and help you digest all those 4th of July hot dogs).

Coconut Milk Chia Pudding

Ingredients (I've included regular measurements as well as weighted ones):

1. 1 can unsweetened and full-fat coconut milk* (398 ml/g)
2. 1/2 cup chia seeds (80 g)
3. Scant (just under) 3/4 cup water or coconut water (160g)
4. 1/4 cup (4 Tbsp or 64 g) honey or maple syrup
5. 1/2 tsp (2 g) sea salt

Directions:

1. Combine maple syrup (or honey), salt and water over very low heat until salt is just dissolved.
2. Add can of coconut milk to warm mixture and whisk until all fat melted and mixture is homogenous. Turn off heat.
3. Add the chia seeds and whisk thoroughly to break apart.
4. Pour into a glass container, and allow to soak overnight (or at least 6 hours) in the fridge.
5. Serve with dried golden berries or fresh blueberries (or ANY fruit you like!)

*THIS coconut milk is the only one I have been able to find that is organic, unsweetened, full fat AND doesn't have any of those weird ingredients (guar gum, carageenan, calcium carbonate, vitamin A palmitate, vitamin B12, vitamin D2, natural flavor, sunflower lecithin, locust bean gum, gellan gum, etc). Why do I need all that stuff added? Synthetic vitamins? "Natural Flavors"? Noooo, thanks. Find it online or at your local Whole Foods Market.