Creamy Breakfast Chia Pudding

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Ooooh, boy, do I have a delicious breakfast recipe for you guys!

My friend and fellow blogger Amie Valpone recently published Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, an incredibly beautiful cookbook filled with all sorts of interesting and delicious anti-inflammatory recipes as well as practical advice to help you live a healthier life. Amie also shares her journey from from chronic illness to health, which, for someone like me who struggles with autoimmunity everyday, is very inspiring.

As you probably remember, I’ve had some success with eating a vegetarian/anti-inflammatory diet, so Amie’s book could not have come at a better time. I’ve already made a number of her recipes and absolutely loved them, including the Creamy Breakfast Chia Pudding below, and I plan to try a whole bunch more in the coming weeks.


For a grain-free breakfast packed with anti-inflammatory omega-3 fatty acids and protein, you can’t beat chia. This makes an easy, no-cook breakfast for a weekday morning.

1/4 cup chia seeds

1 1/2 cups water

2/3 cup raw cashews

6 large dates, pitted, soaked in water overnight, and drained

1/2 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

Pinch sea salt

1 cup fresh berries, chopped pineapple, or sliced bananas
2 tablespoons unsweetened cocoa powder or ground cinnamon

Handful Amie’s Grain-Free Granola (page 121) or another granola (pages 118 and 122)

In a small bowl, combine the chia seeds and water; set aside until the mixture forms a gel, about 20 minutes.

Combine the cashews, dates, cinnamon, vanilla, salt, and half of the chia gel in a high-speed blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia gel. Serve immediately, topped with one or more of the optional toppings, if desired, or store in the refrigerator until ready to serve.


Text excerpted from Eating Clean, © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.



  1. My favorite is a smoothie with fresh and frozen fruit. Usually add some greens and chia seeds too:)

  2. I love cottage cheese with a handful of raspberries or blueberries, a sprinkle of chia seeds and cinnamon and a bit of maple syrup for sweetness! It’s soooo delicious and full of protein!

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