So..I really like pudding. Like tapioca and rice pudding and all the other kinds, too. Occasionally I can justify a little pudding for breakfast. I mean it’s just rice!
Right. Maybe not in January.
Then came chia. Sometimes, especially in January, I am too cheap and lazy to buy extra ingredients. I dug through my dry goods bin.
-freeze dried blueberries (from Trader Joe’s)
-chia seeds (from Costco)
-peanut butter crunchy unsalted (Trader Joe’s)
-blister peanuts salted (Trader Joe’s)
So I made peanut butter and jelly chia pudding. Now, I didn’t have any nut milk or coconut milk handy. Plus I wanted a clean tasting jelly as my base. If I can substitute water for anything (also known as pipe stock) I will.
Here’s what I did:
3 Cups filtered water
1 Tablespoon honey
1 bag freeze dried blueberries
pinch of salt
2/3 Cup chia seeds
Whisk water and honey together with salt and add blueberries. Dump in chia seeds. I like using a tupperware container with a fitted top I can shake. It’s not a shake weight but it’s January. Every little bit helps.
As they say, winter bodies are made in the summer.
Wait, that’s backwards. Or is it?