Avoiding processed foods, refined sugar, and GMOs doesn’t leave you with many pre-packaged snack options. Chia pudding is one of my favorite snacks. It’s pretty simple to make once you find the correct chia seed to milk ratio. Chia pudding can be topped with fruit, raw cacao nibs, or coconut flakes. Sometimes I even eat it plain with a few drops of vanilla extract. A simple recipe for chia pudding is below!

Chia Pudding 

2 TBS chia seeds
6-7 TBS of non-dairy milk (I use coconut milk)
1/2 tsp of vanilla extract

After pouring the milk into the container/bowl with the seeds, cover with a lid and place in the refrigerator. Stir a few times to make sure the seeds do not clump together. Chia pudding is ready to eat after a night in the fridge. I like to leave mine in for 1-2 days for a thicker consistency.

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