Chia’s your chum: benefits of chia seeds for weight loss
We know a lot of our readers are interested in weight loss, so it’s worth mentioning that chia breakfast puddings are a good option if that is what you’re trying to achieve (here are some more weight loss brekkies for those interested!
Of course, no food directly causes weight loss so there are no studies saying that if you eat chia seeds for weight loss the pounds will just fall off!
Weight loss always requires a balanced, healthy meal plan, a small calorie deficit and a sustainable amount of exercise.
However, foods that are healthy, filling and energising and that give your body lots of good stuff in a moderate amount of calories, are the best things to incorporate into a holistic weight loss plan.
A chia breakfast pudding is perfect in that sense!
Fibre and protein are beneficial to weight loss as they are the elements of food that help to make you feel full and energised. Therefore, a breakfast like chia pudding, which has fibre and protein will help to fuel you through the morning.
This means that you are less likely to snack throughout the day, which in turn means you can remain in your calorie deficit and lose weight!
If you want to learn more about weight loss as a vegetarian, we have a vegetarian for weight loss e-book which pretty much covers it all!
We also run a programme called The Vegetarian Protein Fix, to help vegetarians get the best out of their food!
Fix breakfast in your sleep: how to make chia pudding
It’s pretty simple: mix the ingredients together the night before and leave them in the fridge! Overnight, the chia seeds will fatten and absorb the milk, so by morning you’ll have a jelly like mix, ready to be served with any toppings that take your fancy!
There are so many chia pudding ideas out there, it’s hard to know where to start. We went for a simple, straight-forward chia breakfast pudding, which uses just five ingredients.
For the best results, this recipe wants a sweet, soft banana, but if your banana is still a bit underripe, then use a little more maple syrup to give it more sweetness.
One of our favourite tricks is to buy a load of bananas, keep them ‘til they’re turning soft and brown, peel them, stick them in a container and whack them in the freezer.
That way you’ll have a permanent supply of ready to use, sweet bananas.
Other ideas include serving your chia pudding with yogurt, or making coconut chia pudding by using coconut milk or adding desiccated coconut to the mixture. You could also make a chocolate chia pudding, by adding cocoa powder.
We made our chia pudding vegan but you can also make chia pudding with milk from cows.
Really this chia seed breakfast pudding recipe is just an introduction to the many possibilities that chia holds for delicious and healthy breakfasts (for more awesome breakfasts, check out these 400 calorie breakfasts)! Now it’s over to you to get creative!
1tspmaple syrup(in case the banana is not very sweet)
Instructions
Grab a fork and mash the banana in a bowl. Then divide the mash into two glasses.
1 ripe banana
Now, in a bowl mix the chia seeds and cacao powder with the milk. To avoid cacao lumps use a mixer (we use this immersion blender, and it rocks!) or something similar.
6 tbsp chia seeds, 2 cup soy milk, 2 tbsp cacao powder, 1 tsp maple syrup
Pour the mix on top of the banana mash.
And lastly garnish with grated hazelnuts. You can use a food processor to grate them. Or just garnish with whole hazelnuts.
2 tbsp hazelnuts
Pop the pudding into the fridge for roughly 8 hours. Enjoy!
Notes
IF YOU LIKED THIS RECIPE: Then you definitely need to check out our overnight oats in a jar manual with loads of recipe ideas.
Make-ahead? Yes, ideally it should be made the night before.
Nutrition
Nutrition Facts
Chia Breakfast Pudding
Amount per Serving
Calories
386
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
12
g
Monounsaturated Fat
5
g
Sodium
98
mg
4
%
Potassium
807
mg
23
%
Carbohydrates
40
g
13
%
Fiber
18
g
75
%
Sugar
11
g
12
%
Protein
17
g
34
%
Vitamin A
560
IU
11
%
Vitamin C
6
mg
7
%
Calcium
569
mg
57
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.
I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.
Why You’ll Love This Refreshing Cabbage Salad Recipe
It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.
Why Your Body Will Love This Recipe
Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels. Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.
Cilantro Lime Cabbage Salad Recipe Ingredients
Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.
How To Make This Crunchy Cabbage Salad
Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.
Recipe Frequently Asked Questions
This recipe is already vegan and gluten-free.
Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.
Ingredients
1 medium sized head green cabbage, about 6–8 cups once shredded
Cilantro Lime Dressing
1/2 cup olive oil
1/3 cup fresh lime juice
1/2 teaspoon lime zest
1/2 cup packed cilantro
2 cloves garlic
1 teaspoon dijon mustard
1 teaspoon pure maple syrup
1/4 teaspoon ground cumin
Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
Cut the stalk of the cabbage off and then peel a few of the outer layers off. Thinly shred the entire head of cabbage and then add to a large bowl. You can shred your cabbage using a sharp knife, mandolin or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop. Store in an air-tight container, in the refrigerator, for 4-5 days. Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.