Wild Blueberry Chia Seed Pudding

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Recipe by Jessica Cording. Makes 2 servings.

1 cup frozen wild blueberries
1 teaspoon lemon zest
1.5 cups milk or choice (unsweetened)
6 tablespoons chia seeds

OPTIONAL:
1 -2 teaspoons maple syrup or honey
1 scoop vanilla protein powder
  1. In a food processor, pulse together the blueberries, lemon zest, and milk.
  2. Transfer the fruit mixture to a bowl and add the chia seeds and the syrup and protein powder, if using. Stir well to mix.
  3. Cover the bowl or divide between two smaller containers with lids and place in the fridge for at least 4 hours or overnight. Stir the chia pudding before serving.

The chia pudding will keep, covered, in the fridge for up to 5 days.