Yay, it’s citrus season!
When I entered the market on a particularly cold and cloudy day this past weekend, I was immediately drawn to brightness of the fresh lemons, limes, grapefruits, and oranges. I knew I had to make SOMETHING with citrus. So, I left the store with clementines and blueberries (because I thought they looked beautiful next to each other and also because I just happened to be craving both) and set off on another kitchen journey.
I decided on a chia pudding because truth be told, I’ve been under a lot of stress lately and I haven’t had a ton of bandwidth left for new recipe ideas. I’ve made a ton of chia pudding in my day, so this seemed effortless.
Reasons I love chia pudding: omega-3s, protein, fiber, and a fun texture reminiscent of mini-tapioca pearls. But, most importantly, it’s really simple to make and it’s portable – making it one of my meal prep staples!
Reasons I love THIS chia pudding: it tastes like creamsicles(!) and is unlike anything else I’ve made.
Try it for yourself!
Clementine Creamsicle Chia Pudding
- 1 cup of milk of choice (As always, I use SoDelicious Coconut Unsweetened)
- 1 scoop of vanilla protein powder (My preferred brand is Julian Bakery Egg White Protein)
- One clementine, zested and juiced
- 9 tbsp. of chia seeds
- Optional: blueberries and clementine wedges for garnishing or layering
- Add milk and protein powder to blender.
- Zest your clementine before peeling. The more you can get, the better – this is your flavor! Add zest to blender.
- Peel clementine and then choose your own adventure:
- Blend on medium speed until smooth.
- Next, you’ll be pouring this mixture into your individual pudding containers. Pick something with a lid that’s leakproof, as you’ll have to shake your mixture. I use 16oz. mason jars. Obtain 3 of whatever container you decide to use.
- Pour 1 cup of mixture into each container.
- Add 3 tbsp of chia seeds to each container.
- Cap and seal your containers and shake it up!
- Place your containers in the fridge for 2 hours while the pudding “sets.”
NOTE: Shake your pudding up every 15 minutes or so for the first hour! If you don’t shake your containers, all the seeds will sink to the bottom and form a solid mass which is not so appetizing. I set an alarm to go off on my phone every 15 minutes so I don’t forget. 😉
After 2 hours, your pudding should be ready to go!
Serving option: Add some blueberries or orange slices before eating to add a little extra pop of flavor/texture/nutrients/happy. I have been tossing some blueberries and clementine slices right in the jar and sealing it back up and taking it to work for breakfast. 🙂