by Julie Cornelius, MS

I am always looking for a quick breakfast that I can grab in the morning on-the-go. This is a common request I get from a lot of my clients as well. Chia pudding is great because it has to sit overnight, so make it in the evening and breakfast is ready when you get up! I brought back some turmeric from Nepal and was looking for a good recipe to use it with. Turmeric has been shown in numerous research studies to help reduce inflammation, is good for the heart and can help to give a brain boost as well. Chia seeds are not so bad themselves with a big dose of heart healthy omega-3 fats. Enjoy this recipe for a quick breakfast, or an easy snack throughout the day!


  • 1 1/2 cups almond milk or cashew milk (I like the unsweetened Silk Protein almond milk)
  • 1/3 cup chia seeds
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 cup almonds or other nuts
  • 1 banana or 1 cup berries

Makes 2 servings

In an airtight container, combine the almond milk, chia seeds, turmeric, cinnamon and nutmeg. Stir to mix well. Cover and refrigerate overnight.

In the morning, stir well. Scoop out chia pudding into a bowl, add any additional milk for desired consistency and top with almonds and sliced banana. Enjoy!

Anti-inflammatory Chia Pudding