If there is something in my house that I can eat while standing at the kitchen counter, I can guarantee I’ll try my best to eat enough to make it a meal. I speak specifically of hummus and crackers, hummus and pretzels, hummus and a hastily chopped vegetable, hummus and a spoon – it’s almost a problem. No… it’s clearly sounding like a problem.
I’ve even been known to have a hummus dinner WHILE my actual dinner cooks on the stove. Good grief. Patience when hungry was never my strong suit.
Suffice it to say, I need other ready to eat items in my refrigerator so I eat something other than hummus for every single meal. You know… just tricking myself into eating decently – isn’t that adulthood?
Ok we’ve got this. Let’s make this chia seed pudding. It’s been in my morning routine the past few weeks and so far… well, I’ve eaten less hummus, amen.
Chia seed pudding base sets in the refrigerator overnight, during which the chia seeds will absorb the liquid they’re in (in my case, almond milk) and form a thick pudding. I like to add a sweet flavor base to the pudding and lately it’s been pureed pumpkin and spice. Any kind of fruit compote or jam would also be lovely!
The pudding is layered with fresh berries, the bottom crumbles of a bag of granola (I think it’s the best part), sunflower seeds, and hemp seeds. Whatever you have / whatever you like is exactly perfect.
Photos with Jon Melendez.