Today's featured recipe from the 6 Week Summer Meal Plan is called the Tropical Lemon Chia Pudding. It's packed with the satiating protein, fat and fiber to help support weight loss and wellness goals while also sneaking in some refreshing lemon, mango and coconut for some summer vibes.
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This chia pudding recipe is packed with 30 grams of complete protein per serving, making it a useful break-fast or lunch while on a body recomposition journey.
The combination of lemon, mango and toasted coconut flakes gives it just the right level of sweetness while still keeping it all low glycemic load.
This recipe is also incredibly simple to make. You can prepare the entire meal in less than 5 minutes!
The Tropical Lemon Chia Pudding makes 2 servings, but you can double it if you want to make enough for 4 meals throughout the week.
Feel free to use this recipe as your break-fast or lunch throughout the Summer Intermittent Fasting Challenge!
Scroll down for the Tropical Lemon Chia Pudding recipe!
Tropical Lemon Chia Pudding
Serves 2
Ingredients:
1/3 cup chia seeds
1 cup unsweetened almond or coconut milk (you can also use whole milk if you're not lactose intolerant)
2 scoops Autumn's Vanilla Protein Powder
1 1/2 cups unsweetened skyr OR plant-based greek style yogurt
1 lemon, juiced and zested
1 cup mango, cubed (or 2 kiwi if very carb sensitive)
2 Tbsp. toasted coconut flakes
Add chia seeds, almond milk, skyr, protein powder and lemon juice/zest in a bowl and whisk to combine. Allow to sit for at least 2 hours in the fridge or overnight.
Top with 1/2 cup sliced mango (or 1 kiwi) and 1 Tbsp. toasted coconut flakes per serving.
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Autumn Elle Nutrition
