UPDATES ARE IN ITALICS WITHIN RECIPE

This morning I made my chia pudding for the next two days. 

I set the jar on the counter, measured out the ingredients, mixed, finished up, put the lid on, picked it up to put it away, and then this happened…

When the bottom falls out it’s time to go back to the chia store for more supplies.

What is Chia Pudding?  Glad you asked.  Here is my version, but a quick search on GOOGLE will lead to many other wonderful recipes:

Chia Pudding

Ingredients:

3 tbs chia seed

1 cup milk of choice: almond, soy or cow (unsweetened)  Very Warm Milk will make a thicker pudding.  Add it, stir, let sit for one hour, then put in the fridge overnight.

1 banana – small

1 tbs nuts of choice.  Almond, Brazil, coconut (unsweetened) etc.

1 tbs Pure Maple syrup (optional)  I used vanilla instead and loved it!

Instructions:

Place all ingredients into a jar with a tight fitting lid.  Shake vigorously, or stir carefully to prevent the above happening.  Store in refrigerator for 24 hours. Mix well, pour, enjoy!

NOTES:  I put the banana in at serving time.  I also made a double recipe so that I could keep the supply going and on hand (no wait time for it thickening).  I eat this to help with my gastroparesis, but there are more good reasons for eating it.