I watched an episode of “The Kitchen” of Food Network in the middle of the day and saw Katy Lee make a breakfast pudding out of chia seeds, milk, chocolate, and other things. I tried the recipe and hated it. I then found a different recipe on the Food Network website by Giada di Laurentis for a similar chia seed pudding. That one I liked.

Giada’s recipe can be found here. The recipe as written calls for fruit, so I substituted that for chocolate baking powder and vanilla extract. I’m not posting the Katy Lee recipe here because I don’t like it.

While not my favorite chia seed pudding, I do enjoy this recipe. I typically make enough chia seed pudding at one time so I can eat a portion of it for breakfast throughout the week. I’ve made the chocolate version a few times and will likely continue to make it. Part of my motivation for continuing to eat this recipe is the general health benefits of chia seeds. I won’t go as far to say that all the claims about chia seeds are true (or even some of them, for that matter), but I do believe eating these regularly has provided me with a tangible health benefit, namely that my total cholesterol level is now in the optimum range.