If you haven’t tried chia seeds, buckle up! You’re in for a ride. These tiny seeds are packed with nutrition. Seriously, don’t be fooled by their size. Chia seeds are a great source of fiber, protein, Omega-3s, and antioxidants. Due to their popularity among health conscious consumers, chia seeds are easily found in supermarkets today so, next time you see them, be sure to buy them because we have a kidney-friendly recipe for you.
- ½ cup Chia Seeds
- 1 tsp Vanilla Extract
- ¼ cup Maple Syrup
- ¼ tsp Cinnamon
- 1½ cup Rice Milk
- In a bowl or mason jar, combine the chia seeds, vanilla, maple syrup, cinnamon, and rice milk.
- Stir chia seed mixture until well combined, making sure chia seeds are not sticking to sides of the container. Cover and put in the refrigerator for at least 4 hours or overnight.
- (Optional) Add fruit before serving
This recipe definitely surprised me in a good way. I was expecting more of a bitter, earthy flavor but, instead, it was a mouthful of vanilla and cinnamon. It makes the perfect ready-to-go breakfast because who isn’t rushing to make it to work on time in the morning? I prepared it in less than 5 minutes and left it in the refrigerator over night. Done. I had a filling breakfast that didn’t cost me any time. You could also use the pudding as a snack. It has a sweeter taste and, from someone who is always looking to satisfy a sweet-tooth, it makes a perfect treat to get you through your cravings in a kidney-friendly way. The texture can be unexpected but, I promise, it tastes good.
A 1/2 cup serving may not seem like a lot but the chia seed pudding is very filling. Looking at the nutrition facts, you may notice that it is relatively high in phosphorus (201 mg) but, don’t worry, your body will not absorb all of it due to the high amount of fiber found in the chia seeds. The recipe also only contains 165 mg of potassium making it a kidney-friendly food.
This recipe is very easy to make for all the nutrition you’re getting from the chia seeds! Go try it out!
Author: Lauren Antle, Texas A&M University Dietetic Intern
Reviewed by: Jessianna Saville, MS, RDN, CSR, LD, CLT