Aside from being packed with fiber, protein, and omega-3 fatty acids (see Ch..Ch..Ch..Chia!: What Makes This a Superfood), chia seeds are AWESOME for making pudding with. This is because those little seeds that we grew up with, and know and love for growing into a chia pet (okay, okay… I’m a child of the 90s), expand in water into an almost gelatinous form, like a tapioca ball.

A lot of times I have clients who want to cut down on processed carbohydrates, but they find they are HUNGRY all the time. They don’t have the bread to glue up their intestines and makes them think they are full anymore. *Wink*. The natural answer for the hungry gal or guy looking to slim down? More healthy FATS. Now everyone’s body is going to be different and I work with my clients to help find a balance of nutritious delicious foods that fill them up, but 9 times out of 10, people need more healthy fats in their diet. 

Now what are healthy fats? Chia seeds, coconut oil, coconut milk (full fat), avocados; organic meats like chicken thighs, salmon, duck, and sardines; egg yolks!

For those of you looking to get more healthy fats, this is an excellent recipe that I make regularly:

Cinnamon-Coconut Chia Seed Pudding11143457_10100399657884228_6534384480538682054_n


  • One can of full fat, organic coconut milk– I use the Whole Foods brand.
  • 1/3 cup chia seeds
  • 1/4 cup dried unsweetened coconut shreds
  • LOTS of cinnamon
  • 2 dashes of nutmeg
  • Few drops of stevia
  • 1/2 cup of filtered water


  1. Combine all ingredients in a blender bottle and shake vigorously.
  2. Pour the mixture into small ball jars or any small containers you have to grab on the go or have handy in your home or by your desk. I try to divide the mixture into 4 even containers– this is 4 snacks, one per day as a treat!
  3. Let the containers sit in your refrigerator overnight or for at least 4 hours. Shake occasionally to keep the mixture even as the seeds expand. Those little guys will try to sink to the bottom.
  4. Top with a dash of cinnamon and enjoy!

Note: Depending on the temperature (above or below 70 degrees), the coconut milk will become either more liquid or solid form. Play around with your water ratios, and find a consistency that makes you dance while you eat it (out of pure joy).

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