Two new chia pudding recipes

Ingredients

• ½ cup brewed coffee (chilled)
• ½ cup full fat canned coconut milk
• 1 heaping tablespoon almond butter (or other nut or seed butter)
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup or honey
• 1 tablespoon unsweetened cocoa powder
• ¼ cup chia seeds

Instructions

1. Blend brewed coffee, coconut milk, almond butter, vanilla extract, maple syrup, and cocoa powder in a blender.
2. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.
3. Place in refrigerator overnight or for at least 3+ hours.
4. Eat up. Breakfast is served.

Ingredients

• 1.5 cups almond milk
• ½ cup pumpkin puree
• 1 scoop Recovery Protein (30 grams)*
• 2 tablespoons almond butter (or other nut or seed butter)
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• pinch of salt
• ¼ cup chia seeds
• extra almond milk for topping

Instructions

1. Blend all ingredients, except chia seeds, until smooth.
2. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.
3. Place in refrigerator overnight or for at least 3+ hours. I shook my jars once in between to make sure they didn’t become too gelatinous.
4. Pour some extra almond milk on top and eat up. Breakfast, snack or post workout recovery is served!

Notes

*Protein powder is optional. Recipe still works without it.