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Recipe of the Week 4/17: Tropical Chia Pudding Breakfast Bowl


¼ cup chia seeds 

1 cup unsweetened almond milk, vanilla 

1 cup nonfat plain Greek yogurt 

1 tablespoon monk fruit sweetener or stevia

1 medium kiwi, peeled and sliced 

1 cup cubed mango, from 1 small 

2 tablespoons dried unsweetened coconut, shredded


In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice. Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds. 

Refrigerate for at least 2 hours or up to overnight. 

Meanwhile, in a small skillet over medium-low heat, toast the coconut until golden brown, about 4 minutes. Let cool and store in a zip-top bag or small Tupperware container until ready to use. 

When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each. 

Top each with kiwi, mango, and shredded coconut, dividing the fruit evenly among the 2 bowls. 

Meal Plan Check Boxes: 

2.5 Proteins 

1 Fat 

1 Dairy 

1 Fruit 

Nutritional Facts: 1 Bowl: 305 kcal, Carbohydrates: 35 g, Protein: 18 g, Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 7 mg, Sodium: 110 mg, Fiber: 12 g, 0g Added sugar. 

Adapted From: 

Found by: Brianna Lawless, MS, RDN

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