My new cookbook, Healthy in a Hurry launched this week and that means a lot of travel and schedule changes for the next few months. One thing I’ve learned the hard way is that any sort of upheaval to my schedule can send my body into a tailspin. This is why I’m so thankful for Seed’s DS-01™ Daily Synbiotic, which I’ve been taking for a year now. It has had a huge impact on my overall gut health which I’ve found is key to keeping me on track. Seed’s proprietary formula contains 24 broad-spectrum probiotic and prebiotic strains to support whole-body health. I’m excited to be partnering with them to share my own personal insights on using their highly researched and scientifically proven Daily Synbiotic.
You may be wondering why something that comes in such a tiny package can be so important to staying healthy. What sets Seed apart is that their DS-01™ is formulated with strains that help support digestive health, gut barrier integrity, immune function, cardiovascular health, dermatological health, and micronutrient synthesis. Their one-of-a-kind formulation of both pre and probiotics is delivered in a novel nested capsule system to protect it from the harsh conditions of the gastrointestinal tract. In other words, Seed’s DS-01™ has been clinically tested and scientifically proven to actually survive the trip to the colon (aka the gut) and this is key to receiving the benefits. You can learn more about that HERE.
As a food writer, I’ve been fascinated by what I’ve learned from my friends at Seed about supporting our microbiome. Everything I eat can add to what my DS-01™ has started for me. And that’s why it’s important that I never let my busy schedule derail that. I included many gut-supporting recipes in my new cookbook, Healthy in a Hurry. You can get a peek at one of those recipes below. My Lemon Chia Pudding contains coconut milk and chia seeds – both of which are considered microbiome friendly. It’s one of my favorite grab n’ go breakfasts. You can add any fruits, but I like blackberries and strawberries!
If you’d like to try Seed for yourself, Use WALKER at checkout for 15% off your first month’s supply of Seed’s DS-01™ Daily Synbiotic
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Lemon Chia Pudding with Berries
- Prep Time: 5 minutes
- Cook Time: 4 hours to chill
- Total Time: 5 minutes plus 4 hours to chill
- Yield: 4-6 servings 1x
- Category: Breakfast
- Cuisine: American
- 1 (13.5-ounce) can full-fat coconut milk
- Zest of 1 lemon, plus more for serving
- Juice of 2 lemons (about 1⁄3 cup)
- 1⁄2 cup Almond Milk or Cashew Milk
- 1⁄4 cup light-colored raw honey (see Note)
- 1 teaspoon pure vanilla extract 1⁄8 teaspoon fine sea salt
- 1⁄2 cup white chia seeds
- Fresh berries and toasted unsweetened coconut flakes, for serving
- In a bowl, whisk together the coconut milk, lemon zest and juice, almond milk, honey, vanilla, and salt. Stir in the chia seeds.
- Divide the pudding among four to six small jars, then cover and refrigerate until set, about 4 hours.
- To serve, top the pudding with berries and a sprinkle each of lemon zest and coconut.
Note: To use dates in place of the honey, puree 41⁄2 ounces pitted dates with the coconut milk, then whisk together the ingredients as directed.
Make It Ahead: Make the puddings up to 5 days in advance and store in the fridge. Add the toppings just before serving.
Keywords: pudding, breakfast, dessert, paleo, clean eating, Danielle Walker, against all grain, gluten free