Chia Seed Fruit Salad

This is one of the most delicious sugar-free dishes I've eaten. If you use bananas it really reminds me of frog eye salad (a cool whip fruit salad), which I don't make any more.

Chia Seed Fruit Salad

4 cups of diced fruit (berries, bananas, pears, apples, oranges, peaches)
1/4 cup currants or chopped raisins
1/3 cup chia seeds
2 cups coconut milk (1 can)
1 orange, juiced and zested
1 tbsp vanilla extract
1/4 tsp cinnamon
1/2 cup shredded unsweetened coconut

Make this in one big bowl or four single serving dishes. To serving bowl (or bowls), add the fruit and currants. In a separate mixing bowl, combine the chia seeds, coconut milk, orange juice, orange zest, vanilla extract, and cinnamon. Stir to combine. Pour chia seed mixture over the fruit. Top with shredded coconut. Allow to set in the refrigerator for at least 30 minutes or overnight.

Vanilla Cardamom Chia Seed Pudding

In the fall, I visited my parents. My mom is a smoothie lover and has one every day for breakfast, and she graciously shared while I was there. She adds in all sorts of healthy ingredients, including chia seeds. I decided to buy some chia seeds after I returned home, but only after that did I start noticing recipes everywhere containing chia seeds. One of the most common ways to use them is to soak them in liquid (like almond milk) to make a pudding-like substance. When soaked, the seeds plump up a little and lose their crunch. Add some delicious flavorings, and you've got pudding.

This recipe for chia seed pudding uses vanilla, cardamom, and maple syrup for a delicious pudding. I ate it with honey-poached clementines for breakfast.

Vanilla Cardamom Chia Seed Pudding
adapted from What's Cooking Good Looking

1 1/2 cups almond milk
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon cardamom
1/4 cup chia seeds (you can add a little more if you like the pudding to be thicker)

Make the pudding by placing all of the ingredients in a medium sized mixing bowl and stir to combine everything. Cover and place in the refrigerator overnight (or for a minimum of three hours).

The chia seed pudding will keep for several days in an air tight container in the fridge.