Whip up this allergy-friendly Carrot Cake Chia Pudding for breakfast and start the day with a boost of delicious energy!
I’d like to welcome you all to the first of a few amazing guest-posters who will be taking over Fitful Focus while I’m galavanting through Costa Rica.
Everyone, meet Chelsey from C it Nutritionally. Chelsey, meet everyone!
Hi there, and thank you Nicole for having me on your blog today! I’ve been a long-time reader of Fitful Focus and love all of the food allergy friendly recipes and tips Nicole shares! As a fellow foodie with food allergies [to tree nuts, peanuts and sesame seeds] and a registered dietitian, I know how hard it can be to come up with safe and delicious options, especially for breakfast or snacks (because no, we cannot just grab a handful of nuts and a piece of fruit!).
Chia pudding has become my savior and my go-to breakfast or snack. I eat some version of chia pudding for breakfast, snack or dessert daily and I’m still not bored of it because the flavor variations are endless! Hellooooo chocolate chia pudding!! Truth be told, it took me a couple of tries to actually enjoy the texture, but once I started loving it, I’ve never looked back!
So it’s only natural that the next flavor combo that I conquer contains one of my favorite vegetables: CARROTS! Carrots are naturally sweet, provide the perfect crunch and are relatively cheap (#winning!), so it was about time that I created this carrot cake chia pudding!
This carrot cake chia pudding is…
- Full of flavor from ginger and spices
- Packed with plant-based protein and fiber
- Easy to make
- Made with just a few ingredients
- A great way to eat veggies at breakfast!
I hope you love this recipe as much as I do!!
- 1/4 cup chia seeds
- 1 cup unsweetened coconut milk (or other milk alternative)
- 1/4 cup grated carrots
- 2 tablespoons raisins
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated ginger (more to taste)
- Pinch of sea salt
- Combine all ingredients in a small bowl and let sit for at least 30 minutes or overnight in the refrigerator. Chia seeds will absorb all of the liquid and gel to make a pudding-like consistency.
- Divide into two servings and add a dollop of your favorite yogurt or seed butter! Enjoy! 🙂
Chelsey Amer, MS, RDN is a New York City-based registered dietitian nutritionist specializing in weight management, food allergies and intolerances. When Chelsey is not helping clients, she is developing tasty, food allergy friendly and mostly vegetarian recipes and photographing every bite for her healthy food blog, CitNutritionally.com! You can follow Chelsey on Instagram, Pinterest, Facebook and Twitter!