THM Chia Tapioca Pudding
By Kathy C.
Adapted from recipes in both Trim Healthy Mama Cookbooks, with some changes of my own.
"Hydrating and blood-stablizing chia provides energy stamina.... Twice the potassium of bananas, three times the antioxident levels of blueberries, triple the iron of spinach!"
- 2
Ingredients
- optional add ins:
- 1 1/2 cup almond milk (or 1 cup Coconut milk + 1/2 cup water)
- 1-2 droppers Vanilla stevia (or 1-2 tsp Super Sweet Blend + 1/2 tsp Vanilla extract)
- 1/2 tsp. glucomanan powder
- 1 Tbsp chia seeds
- strawberries or other fruit
- cocoa powder (may need more stevia)
- NEW VERSION=CHIA PUD:
- 3 Tbsp Chia Seeds, OMIT glucomanan powder
- 1/2-1 scoop Integral Collagen
- 1/2 scoop Whey Protein powder (omit for dairy-free)
Preparation
Step 1
Blend milk, vanilla stevia, to taste, and any optional add ins.
Add glucomannan, turning on blender briefly to mix glucomannan with liquid so there are no lumps. Do not keep blending until a thickening effect occurs. (*Add whey or collagen now if using: add to blender final few seconds on low, or just until it combines. Don't let it froth!)
Transfer contents of blender to a small glass jar with lid. Add chia seeds. Place lid on jar and shake well.
Leave at room temp about 20-30 minutes. Shake well again, then place in fridge for at least 4 hours or overnight. Stir occasionally if you can.
Just before serving, give it a final stir, garnish it with whatever thrills you, or enjoy it simply as is.
Makes a great instant breakfast. Also good with granola mixed in or chunks of fruit.