Gingerbread Chia Pudding

December is a very difficult month for those on a diet.  Though we might like to believe that Christmas calories do not count, they still do when it comes to those with heath issues. One of the most difficult things to avoid in December are all the sweet treats around us so I wanted to come up with a simple and easy dessert that will satisfy our cravings without leaving us feeling guilty.

This super simple recipe can be made in a variety of ways and flavors.  It does feel kind of silly that I'm actually writing this recipe for everyone considering how simple it is but I hope you enjoy it!

Gingerbread Chia Pudding Pods

Serves: 4                Prep time: 5 min.             Set time: 2 hours or overnight

Black or white chia seeds - 1/2 heaping cup

Almond milk/Coconut milk/Water (Really anything of your choice) - 2 cups

Cinnamon - 1 tsp

All-Spice - 1/8 tsp

Ground ginger - 1/8 tsp

Nutmeg - Pinch

Vanilla - 1/8 tsp

Agave - 1 tbsp, or to taste

Golden raisins - 1/4 cup

Mix all your ingredients together in a bowl.  After a few minutes, you'll notice that the chia seeds are starting to soak up your liquid and thicken.  If you're putting the pudding into pods, like I did, I like to  pour it out with the pudding gets quite thick and the chia seeds are suspended.  Let it sit for 2 hours or overnight in the refrigerator and have it for dessert or toss some nuts and fruit on top and have it for breakfast.

Tips: 

• Try pumpkin spice for a different flavor!
• I used goat milk I purchased from Whole Foods just because goat milk is a bit creamier than cow milk.  You can use whatever you what! Try rice milk or quinoa milk if you have allergies.