Name: Raspberry Chia Pudding with Almond Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 tbsp Chia seeds; 0.25 cup Unsweetened almond milk; 1 cup Non-fat Greek yogurt; 0.25 cup Fresh raspberries; 0.25 medium Banana; 0.5 tbsp Almond butter; 2 large Eggs; 1 slice Whole grain crisp bread; 1 tbsp Light cream cheese; 0.13 tsp Sea salt; 0.13 tsp Black pepper

Raspberry Chia Pudding with Almond Butter

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

YOUR SOLIN GENERATED RECIPE

Raspberry Chia Pudding with Almond Butter

Creamy chia seeds soaked in almond milk and Greek yogurt, topped with fresh raspberries and almond butter, served with a savory egg and cream cheese crisp bread.

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NUTRITION

Protein

44.5g

Fat

22.1g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

1.5 tbsp Chia seeds

0.25 cup Unsweetened almond milk

1 cup Non-fat Greek yogurt

0.25 cup Fresh raspberries

0.25 medium Banana

0.5 tbsp Almond butter

2 large Eggs

1 slice Whole grain crisp bread

1 tbsp Light cream cheese

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
In a jar, whisk the chia seeds, almond milk, and Greek yogurt until the mixture is well combined and smooth.
2
Let the mixture sit for 10 minutes, then stir again to prevent clumping before refrigerating for at least 2 hours or overnight.
3
Place the eggs in a small pot, cover with cold water, and bring to a rolling boil.
4
Turn off the heat, cover the pot, and let the eggs sit for 9 minutes for a perfect hard-boiled consistency.
5
Peel the eggs under cold water, slice them into rounds, and season with sea salt and black pepper.
6
Spread the light cream cheese over the crisp bread and layer the sliced eggs on top.
7
Slice the banana and top the chilled chia pudding with the raspberries, banana coins, and a drizzle of almond butter.