Carrot Cake Chia Pudding

Sometimes I get tired of always having eggs for breakfast. I found that Chia Puddings are a great alternative. They are delicious and provide lots of health benefits. This one in particular packs a nutritious punch - Vitamin A, C and D, Magnesium, Potassium, Calcium and 12 g of protein. It makes a great snack too.

Carrot Cake Chia Pudding.png

Carrot Cake Chia Pudding
(2 servings)

1 Carrot (medium, grated)
1/2 tsp Cinnamon
1/8 tsp Ground Cloves
1/4 tsp Ground Ginger
1 tsp Stevia Powder (to taste)
2 cups Unsweetened Almond Milk
1/2 cup Chia Seeds
1/4 cup Walnuts (chopped)
2 tbsps Unsweetened Coconut Flakes

In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.

Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!

Storage - Keeps well in the fridge for 3 to 4 days.
Extra Creamy - Replace half of the almond milk with full-fat canned coconut milk.

If you have prediabetes, high blood sugar levels or are dealing with insulin resistance, give this recipe a try. You won’t be disappointed, and your health will thank you. For direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.