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Pink Vegan Chia Pudding

Chia pudding is one of the most versatile breakfasts around! So anything pink, vegan and with chia is going to make me happy!

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It’s been a while since I’ve posted. We moved on February 27th so my life has literally been a bit topsy turvy. I have not been feeling like myself AT ALL and in these times find it hard to do more. This blog would be considered my favorite. But today is the first day of spring and I don’t know about you, I am BEYOND READY for some warmth, growth and longer days.  

For the past week I have been dealing with major discomfort in my jaw. I have not shared here on the blog about my trials and tribulations when it comes to my dental history. Who wants to read about that?! It’s a long arduous story, but the coles notes of this current situation is that my left lower implant seems to be failing. Or to be more specific, the bone graft surgery that I have endured not once but twice seems to be failing. 

To be honest I still don’t have a proper diagnosis. Went to the dentist on Monday and she confirmed what I already feared. Diagnosis is happening today at the periodontist. It started as discomfort when I bit down on something chewy, then it morphed into a full blown TMJ flare (haven’t suffered from that since I was in my early 20’s) and severe headaches. Sounds fun right? 

I know what you’re thinking… WHAT in the world does this have to do with chia freaking pudding?? Soft food people, soft food. With my mouth and jaw collapse this week I have been forced to slow down, chew S L O W L Y, and predominantly on my right side. Chewing it seems, exasperates the TMJ so I try to avoid that at all costs. 

Enter this morning’s inspiration for pink chia pudding. Definitely not my first time making it but first time on the blog so here you go! And ps, THANK YOU for listening

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Pink Vegan Chia Pudding

I LOVE colourful food and chia puddings are one of the most versatile breakfasts around! So anything pink, vegan and with chia is going to make me happy!
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • fridge

Ingredients

  • 2 cups cashew milk (link to my homemade recipe is in the notes)
  • ½ cup chia seeds
  • 1 tsp vanilla
  • 2 tbsp @organika pink mylk latte
  • ½ tbsp @flora beetroot crystals
US Customary - Metric

Instructions

  • Combine milk with powder and crystals and whisk until fully combined.
  • Add in vanilla and whisk again. Add chia seeds and whisk up to a full minute (will speed up the gelling process and cut down wait time like crazy).
  • Transfer to bowls, let set in the fridge for a minimum 30 minutes. Top as you wish.

Nutrition

Serving: 1ser | Calories: 237kcal | Carbohydrates: 19g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 167mg | Potassium: 176mg | Fiber: 15g | Sugar: 0.3g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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