Vegan strawberry basil chia pudding made with a quick, homemade strawberry basil chia jam swirled in to a simple chia pudding base of almond milk + chia seeds. It makes a great addition to an on-the-go breakfast all summer or for snacking between meals.
Was your weekend wonderful?
Mine was sick. As in cold/flu/sinus sick… not awesome sick. Do people even still use it in that way? I really don’t know.
Anyway, last night laying in bed I literally thought to myself… “This is it. This is how I die.” Yes, over dramatic. But for real. I felt like I’d not only been hit by a truck but also run over several times with said truck and then left for dead. It was not good times.
So I got my weak ass up, got more water (prob pounded a good 5 liters or more over the day), grabbed a bag of pretzels to give my body an easy fuel source for energy to fight the virus and tried to get sleep. I woke up a lot to get more water but definitely woke up this morning feeling a lot better. I no longer think I’m going to die so that’s progress. I also now fully understand why I was so freaking tired and hungry all week: I was fighting a virus and it hadn’t hit full blown misery yet.
The body is so damn smart.
ANYWHO. I had many things planned but then life was like, nope, you’re laying on the couch all weekend. So planned things got pushed a little. Thankfully I made these strawberry basil chia puddings before we left for Sint Maarten (pretty sure I got the flu on the plane. I literally always get sick after being on planes. Always.) and forgot to post them! Yayy for having a bad memory sometimes.
I do fully remember how these strawberry basil chia puddings tasted though. So good! It’s the same quick homemade jam that I used to make the strawberry basil hemp crumb bars which makes throwing these together even easier. Literally all you do is combine almond milk + chia seeds, let it sit for 4+ hours and then stir in the jam. Done and done.
It’s really good. Also packed with all that goodness from the chia seeds like omega 3s, protein, fiber, ETC. They’re quite the little gems. I love them and I’m pretty sure you do too which is why you’re here. Paired with homemade strawberry basil chia jam and you’ve got yourself a winning summer breakfast-on-the-go. Or breakfast at home. Or snack. Either way, it’s cold, made ahead so #mealprep and super good for you. Oh but eat the puddings with something else ’cause there ‘aint no way one of these is going to be enough calories to keep you going all morning. You gotta feed that body. My fav is banana covered in peanut butter or toast + banana + peanut butter. Or 10% yogurt because that sh*t is ridiculously good.
I say ‘or’ as though I don’t have at least 2 out of 3 plus the chia pudding. I do. I eat a lot. It’s great.
Enjoy friends! I’ll be back with life type posts this week and hopefully a recipe for two. We’re basically just eating a lot of Mexican food because cravings. So maybe I’ll post some of those soon.
- 1 recipe for homemade strawberry basil chia jam (see link below)
- ½ C chia seeds
- 2 C almond milk (or milk of choice)
- extra slices strawberries, to top
- Combine chia seeds and almond milk in a glass jar (or any jar really). Shake and place in the fridge for minimum 4 hours but preferably overnight.
- Make strawberry jam (See link below)
- Place as much pudding as you want in a bowl, top with plenty of jam, stir and enjoy!
Recipe for homemade strawberry basil chia jam here!