Description:
This hormone-friendly chia pudding is packed with healthy fats, dietary fiber, and natural phytoestrogens from almonds and figs. It’s a nourishing, low-sugar breakfast option that supports PMS relief, promotes regular digestion, and helps maintain clear, glowing skin. Plus, it’s super easy to prep the night before!
🖼️ Image:
A suggested image would show a glass jar layered with creamy chia pudding, sliced figs on top, crushed almonds, and a drizzle of almond butter.
🕒 Preparation Time:
10 minutes (plus overnight chill)
🔥 Calories:
280 kcal per serving
🍽️ Servings:
2 servings
🏷️ Tags:
Hormone, Skin, Fiber, Vegan, Low Sugar
📊 Nutrition Highlights:
- Calcium: 25% Daily Value (DV)
- Omega-3: 1500 mg
- Fiber: 8g
- Magnesium: 20% DV
🛒 Ingredients:
- ¼ cup chia seeds
- 1 cup unsweetened almond milk
- 1 tbsp almond butter (smooth or crunchy)
- 1 tsp maple syrup or raw honey (optional, adjust to taste)
- ½ tsp vanilla extract
- 2 dried figs, chopped (or 1 fresh fig per serving, sliced)
- 1 tbsp crushed almonds (for topping)
- Pinch of sea salt (to enhance flavor)
👩🍳 Instructions:
- Combine Wet & Dry
In a medium bowl or jar, mix chia seeds, almond milk, almond butter, maple syrup (if using), vanilla extract, and a pinch of sea salt. - Whisk Well
Stir vigorously with a whisk or fork to prevent clumping. Let it sit for 5 minutes, then stir again to ensure even distribution. - Refrigerate Overnight
Cover and refrigerate for at least 4 hours, ideally overnight, until the pudding thickens to a creamy consistency. - Serve & Top
Stir once more before serving. Top each serving with chopped or sliced figs and crushed almonds. Optionally, drizzle with a little extra almond butter.
💡 Tips & Notes:
- Chia Consistency Tip: If the pudding is too thick in the morning, stir in a splash more almond milk.
- Hormone-Friendly Boost: Figs and almonds contain phytoestrogens that can naturally support estrogen balance.
- No Sweetener Option: For a totally sugar-free version, skip the maple syrup and rely on the sweetness of the figs.
- Storage: Keeps well in the fridge for up to 3 days, making it a great make-ahead breakfast.
