One of the most memorable meals during the trip was chia pudding. I probably had four servings before we set off on our first paddle of the day. I knew immediately it would be a perfect recipe to feed the kids–a change from the cereal and eggs every morning.
Chia seeds are everywhere now. They are the “new” superfood that is full of protein, healthy omega-3 fatty acids, carbohydrates, fiber, antioxidants, and calcium. The little seeds absorb the liquid they are soaking in and expand into little tapioca like things. You can sprinkle them on cereal or yogurt, bake with them (they act as a binder instead of eggs) or whatever your heart desires. Some companies have started to add them to juices for an extra protein kick.
If you are looking for a quick, healthy breakfast food or snack to kick off the school year, chia pudding may be exactly what you need. It is very adaptable–use whatever kind of milk you want (soy, almond, coconut, cow), the sweetener you feel most comfortable with, and toppings of your choice. If you want to add some cocoa powder for a chocolate taste, go for it. The only real issue for the pudding is that it needs plenty of time to set, at least 12 hours. Throw it together while dinner is cooking and it will be ready in time for breakfast in the morning.
Here is our basic chia pudding recipe, inspired by Kauai Food of the Gods: