Healthy Peanut Butter Banana Pudding {with Chia Seeds!}

Let’s talk about chia seeds! These little things are amazing.  I know some people refer to them as “super foods”, but I don’t believe in super foods. They are pretty awesome, though. Not only are they loaded with omega-3 fatty acids, but they are also packing fiber, protein, manganese, and phosphorous.  Now, I’m not a nutritionalist, but it doesn’t take a professional to know that we all need more of these things! I encourage you to read up on these little guys if you want to know more about them. I have heard that they have helped combat mood disorders, diabetes, and heart disease, but I haven’t looked for real research yet. I’m too busy enjoying this HEALTHY PUDDING!

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Chia seeds do this funny thing when they get wet. They swell up and have this weird, gelatinous coating around them and that is what makes this pudding work! You can add chia seeds to your breakfast shakes, oatmeal, yogurt, and pretty much anything. It is also supposed to curb your appetite, so you don’t put yourself into a food-coma.  Just be careful because you can get too much of a good thing in this case. They are packed with fiber, and last time I checked, too much fiber did hurt everyone..in the tummy area.

This recipe makes about 2 small servings or 1 big one because it doesn’t keep well for more than a day. If you want to make it the night before for breakfast, then I think that will be okay, but it didn’t taste so well after 24 hours.

Peanut Butter Banana Chia Seed Pudding

1 very ripe banana

1/2 cup (your choice) milk. I used whole organic cows milk because that is what I had.

1 (generous) tablespoon natural peanut butter

1/2 teaspoon vanilla

2 tablespoons chia seeds

(taste after mixing and see if you need it to be sweeter, then add 1 tablespoon honey)

In a food processor or whatever kind of mixer you have (I have a ninja), pulse the banana, milk, peanut butter, and vanilla until everything is mixed and the banana is completely broken down. Pour the mixture into a bowl then stir in the chia seeds. I only advise against adding them in the food processor because there will be a lot of chia seeds that will stick to the wall, so you lose so many! Chill in the refrigerator for about 20 minutes to let the chia seeds soak up the moisture and swell. Then enjoy!

I wanted to share these outtakes from my attempts at photographing this stuff yesterday. Milo decided it was time for a snack mid-shoot. Haha.

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Don’t forget: Today is the last day to enter to win 3 handmade {by me}, crocheted washcloths! Just follow my blog here or on bloglovin’ and comment on the giveaway post! Have a great Hump day!

Delicious and easy banana pudding

I stumbled upon a recipe that could be the death of my size 2 jeans. I was cleaning out my closet, trying to get rid of clothes and purses that I didn’t use anymore and in the pocket of one of the clutches I was giving away I found the recipe for the amazing banana pudding that a nice lady named Mrs. Ruth from Gethsemane Baptist Church always makes.  I knew she had given me this recipe at my bridal shower, but I wasn’t sure where I had stashed it until then. Why was it tucked away in some random purse? I have no clue…probably to protect myself from it.

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Anyway, I decided to make it despite the danger it could possibly do to my waistline. It is day 5 of the banana pudding occupation and I am still managing to fit into my jeans. I have decided to share the recipe with the rest of the world..or at least with my readers. I got to looking around and it turns out that this is a pretty basic recipe for banana pudding. I am thinking of adding cream cheese to the next batch…which won’t be anytime soon..probably 3 years from now.

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Mrs. Ruth’s Banana Pudding

Serves about 12

3 packages instant vanilla pudding (the regular size, not the jumbo boxes)

5 cups cold milk

8 oz. container of cool whip

8 oz. container of sour cream

3 – 4 bananas for layering

1 box of vanilla wafers for layering

Mix vanilla pudding and milk in mixing bowl for 2 minutes on medium speed. In a separate bowl, mix sour cream and cool whip together and fold into the pudding. Layer the pudding with the bananas and wafers. I like to start with a layer of wafers, just so there is a solid bottom. Then, refrigerate until ready to serve!

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