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One of the joys of my job as Nutrition Education Coordinator for the Houston Food Bank is introducing young people to easy ways to prepare and eat nutritious foods.

I served chia pudding to three groups of Duchesne Academy middle school students during service learning classes at Portwall this school year.  The chia seeds are the same variety from the “pet” fame and are available at some Kroger grocery stores on the shelf in the healthy foods section and in bins at H-E-B stores that have bulk food sections. 

Chia seeds are a good source of omega 3 fatty acids which promote cardiovascular health as well as help prevent inflammation throughout our bodies.  They can be pricey, but a small amount goes a long way.

Chia Pudding (requires no cooking)

½ cup chia seeds
2 cups unsweetened almond or cow’s milk
1 tsp vanilla
2 Tbs honey
Pinch of salt
2 cups cut fruit (berries, pears, peaches, or bananas)

Mix together chia seeds, milk, vanilla and pinch of salt.  Stir periodically until thickened to a pudding consistency for about 15 minutes, then refrigerate for several hours.  Before serving stir in honey and fruit.  Lasts for several days in the fridge.

 

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