Giada De Laurentiis’s Chia Seed Pudding Recipe: Take Your Breakfast to the Mediterranean by Ann Marie G. Halstead

You may be hearing a lot about the Mediterranean diet. Though it was originally formulated back in the 1960s, the Mediterranean diet has become very popular of late. In fact, U.S. News & World Report, a global authority in consumer advice and quality rankings, recently rated it the Best Overall Diet, from among a list of 24 diets. This was the sixth consecutive year that the Mediterranean diet was rated No. 1. The ranking process involves a “methodology that was developed under the guidance of more than 30 nutritionists, doctors and epidemiologists.”

The Mediterranean diet, as its name suggests, is inspired by the eating habits of people who live near the Mediterranean Sea. It is characterized by an emphasis on plant-based foods and healthy fats. There is also a focus on diet quality rather than a particular food group or nutrient. The good news: there are countless delicious lunches, dinners and snacks to enjoy on this diet. Let’s start with breakfast.

One of our favorite celebrity chefs is Giada De Laurentiis. Especially at a time when eggs are much more expensive than we’re used to, we might be looking for alternate breakfast options. Giada De Laurentiis, who is from Italy, has a delicious breakfast recipe, which is part of the Mediterranean diet. This egg-free chia seed pudding recipe is easy to make and family friendly. It makes an energizing snack, too. 

Cuisine: Mediterranean
Prep Time: 40 minutes plus overnight to chill 
Cooking Time: 0 minutes
Total Time: 40 minutes 
Servings: 4

Ingredients

Pudding

• 1 cup vanilla-flavored unsweetened almond milk
• 1 cup plain low-fat (2%) Greek yogurt
• 2 tablespoons pure maple syrup (preferably grade B)
• 1 teaspoon vanilla 
• 1/4 cup chia seeds

For Serving

• 4 teaspoons maple syrup
• 1 pint strawberries, hulled and chopped
• 1/4 cup sliced almonds, toasted

Here's how to make it: 

1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds. Let the mixture stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
2. The next day, in a medium-sized bowl, toss the strawberries with the 4 teaspoons maple syrup. Mix in the almonds.
3. Spoon the pudding into four bowls, glasses or mason jars. Add the berry mixture on top and serve.

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