The main struggle with any diet is sticking to it. The same goes when you overhaul with changing your eating habit altogether. It’s easy (and very tempting) to fall back to your old, convenient habits before getting the new habits to stick. Changing habits takes effort and in terms of food, healthier meals seldom require less preparation than unhealthy options. This overnight chia seed pudding recipe is how I’m changing my morning habits.
For me, the biggest struggle is taking the time to plan out and prepare meals in advance during the week. I can make a delicious riced cauliflower for a Sunday dinner, but I struggle to find a healthy and filling breakfast on Tuesday morning when I have ten minutes before I am out the door. Then I am left either with a less than ideal breakfast or a growling stomach at 11 AM. I have made a lot of improvements to my nutrition adding more vegetables to my low-glycemic diet and juicing to treat my PCOS, but daily meal prep requires a lot of effort and discipline and I am still working toward to permanent changes.
My diet philosophy is to add healthy foods that you enjoy and stick to them. If you continue to add delicious and healthy foods to your diet, then unhealthy ones will fall eventually out without any extraneous depravation or effort.
Part of my attempt to transform my diet is to find delicious foods that I can make easily and quickly. This chia seed pudding recipe makes a quick and delicious breakfast and dessert that fits my needs. It is low-calorie, low-carb and low-glycemic.
The Greek yogurt provides protein and the chia seeds provide fat to keep you full for hours. It’s surprisingly low-calorie and low-carb with less than 200 calories and 15 carbs. I love that the ingredients are relatively cheap, easy to find and natural, so I do not have many excuses as to why I can’t make it. I use homemade vanilla following Smitten Kitchen’s recipe. Given my baking habits, it’s turned out to be cheaper than buying vanilla.
If you are not a fan of vanilla, you can try other flavors such as matcha, honey or cinnamon. I’ve tried them all and I love them all. Switching up flavors has helped me stay on a routine without getting nauseated from eating it over and over.
For this chia seed pudding recipe, first combine the Greek yogurt, vanilla, almond milk and stevia (or other sweetener) in a bowl.
The pudding should be somewhat soupy. You need this moisture for the chia seeds that come next. Add the chia seeds and combine thoroughly.
Place the bowl into the fridge (covered or uncovered) and let it sit overnight. In the morning, the chia seeds will have sucked up some of the moisture and the pudding will be more solid.