All-In 2016: #24DC Day Three

It's a day of reruns, food wise, so for my benefit and yours this will be a relatively short post.

But, breakfast features a new player: Chia Pudding!

Two things I'll say about Chia Pudding:

1. It's an acquired taste.  Chia seeds, on their own, are basically poppy seedlike in texture and taste, which is to say that they taste like just about nothing.  But! Soak them in liquid overnight and the seeds expand and soften and you're left with this gelatinous mixture that's half pudding, half soggy cereal.  At it's most basic level, chia pudding is slow-moving milk.

2. That said, your customization options are nearly endless.  Add oats, flax seed, nuts, berries, peanut butter, chocolate, nutella (if you aren't cleansing).  Use chocolate almond milk, or cashew milk, or coconut milk...or even regular milk, or water, if you're a soulless robot with no sense of taste.  Really, whatever you're jonesing for.

The very basic recipe is incredibly simple.  This serves one huge appetite, or two slightly more normal ones.  Are you ready?  Make sure you write this down so you don't forget:

Software:

1 1/2 cups unsweetened almond milk

1/4 cup chia seeds

1-3 tsp sweetener (agave, honey, liquid stevia)

Code:

Add everything to a bowl, mix thoroughly with a whisk.  Cover and refrigerate, stirring again after 30 minutes to ensure even distribution.  Leave in the fridge overnight.

The sweetener is optional, but I find that even if I add some fruit or peanut butter to the mix it still needs a little bit of honey or agave to make my taste buds sing (not literally).  In today's breakfast I mixed the chia and milk with two servings of PB2 and topped it with honey and cherries and...wow...wish I could have it for lunch.

The Final Score:

• Calories: 1806
• Carbs: 238
• Fat: 68
• Protein: 58
• Sodium: 988
• Water: 120oz
• Steps: 5489 (womp womp)