Vanilla Chia Seed Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Chia Seed Pudding

YOUR SOLIN GENERATED RECIPE

Vanilla Chia Seed Pudding

Creamy vanilla chia pudding whisked with protein-rich Greek yogurt and topped with vibrant fresh berries for a refreshing morning treat.

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NUTRITION

523kcal
Protein
52.1g
Fat
18.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Chia seeds

0.75 cup Unsweetened almond milk

0.75 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

1 tsp Vanilla extract

0.5 cup Fresh raspberries

0.13 tsp Sea salt

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PREPARATION

  • 1

    In a medium bowl, whisk together the almond milk, Greek yogurt, vanilla protein powder, vanilla extract, and sea salt until completely smooth.

  • 2

    Slowly stir in the chia seeds, ensuring they are evenly distributed and not clumping together.

  • 3

    Let the mixture sit for 10 minutes, then whisk again to break up any settled seeds.

  • 4

    Cover and refrigerate for at least 4 hours, or preferably overnight, until the pudding reaches a thick, gel-like consistency.

  • 5

    Before serving, give the pudding a final stir and top with the fresh raspberries.

Vanilla Chia Seed Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Chia Seed Pudding

YOUR SOLIN GENERATED RECIPE

Vanilla Chia Seed Pudding

Creamy vanilla chia pudding whisked with protein-rich Greek yogurt and topped with vibrant fresh berries for a refreshing morning treat.

NUTRITION

523kcal
Protein
52.1g
Fat
18.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Chia seeds

0.75 cup Unsweetened almond milk

0.75 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

1 tsp Vanilla extract

0.5 cup Fresh raspberries

0.13 tsp Sea salt

PREPARATION

  • 1

    In a medium bowl, whisk together the almond milk, Greek yogurt, vanilla protein powder, vanilla extract, and sea salt until completely smooth.

  • 2

    Slowly stir in the chia seeds, ensuring they are evenly distributed and not clumping together.

  • 3

    Let the mixture sit for 10 minutes, then whisk again to break up any settled seeds.

  • 4

    Cover and refrigerate for at least 4 hours, or preferably overnight, until the pudding reaches a thick, gel-like consistency.

  • 5

    Before serving, give the pudding a final stir and top with the fresh raspberries.