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Recipe: Gingerbread Chia Seed Pudding


New winter favorite over here on such an easy fiber-filled and protein snack. The power of spices and flavors can make such a difference in changing things up to get you interested without making it super complicated.


Chia seed pudding is such an easy make to have prepped to pair with breakfast, to bridge the gaps between meals when you need a blood sugar-friendly snack, or a lighter dessert. Changing up the flavors you add into the base keeps you from getting bored. Not to mention makes it fun!


This holiday spin is a new winter go-to for me. Try it out!


What you need:

  • 1.75 cups full--fat coconut milk, unsweetened nut milk, or milk of choice

  • 2 tablespoons pure maple syrup

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground cloves (or an alternative can be allspice if you don't have cloves)

  • pinch salt

  • ⅓ cup chia seeds

  • 1 scoop unflavored collagen peptide powder


What to do:

Pour your spiced & chia seeds into your container and mix. Then add in your milk of choice, followed by maple syrup. Mix until well blended. Let the chia seeds start to get, stirring again in about 15-20 mins. Place in the fridge to chill and best served cold.


Top with some shredded coconut or sliced apples & walnuts for some extra cozy flavors.



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