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Chia Seed Pudding Recipe

I find that having good, substantial, tasty, healthy snacks to go between meals during postpartum can be a challenge. The amount of food needed while healing (and breastfeeding) can surprise a person! We remember to plan freezer meals and have people drop off dinners during postpartum but we forget all about snacks.

Having things premade and EASY makes a huge difference. I'm a big believer in "no naked carbs" meaning each time I eat it should have a protein, fat, and carb. In walks chia seed pudding with frozen fruit. It's easy to make. You can make a bunch of it at once. It's filling, nourising, has loads of good fats and you can pair it with fruit!

This is my version of chia seed pudding. Let's call it the postpartum spin.


1 can of full fat coconut milk

2.5 tbsp chia seeds

1 tbsp maple syrup

1/2 tsp vanilla extract


stir all ingredients together into a glass container with a lid.

Make sure you stir the chia seeds in well (sometimes I'll scrape the bottom a few times and just really get them incorporated for a minute or so. sometimes I come back in like 10 minutes and stir them around again).

Put the lid on and store in the fridge. It will be ready in 3 hours but I like to leave mine overnight to have the next day. It will keep in the refrigerator for a week.

Serve with berries, we especially like it with tart raspberries.

It makes at least 3 servings, depending on how hungry you are!

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