I have a very serious sweet tooth ... As you can tell by my blog, I really try to eat a healthy diet, except when it comes to dessert. I have no will power. I love sweets and never deny myself (everything in moderation). But when you crave something sweet after every meal (even breakfast) you have to find something other than chocolate chip cookies to satisfy.

I have been consistently making my Healthy Green Smoothie every morning and have started throwing in a couple tablespoons of Chia Seeds (instead of Flax Seeds).

Chia seeds can help reduce blood pressure. The seeds contain one of the highest known plant sources of essential fatty acids (which also helps to boost metabolism and promote lean muscle mass.). Essential fatty acids cannot be synthesized by our bodies however, it is very important that we get enough to support our immune, cardiovascular, nervous and reproductive systems. Chia seeds slow down the rate at which complex carbohydrates are digested and then assimilated into the body. The soluble fiber helps to stabilize blood glucose levels resulting in steady, sustained energy.

The more I learn about this super food, the more excited I get about finding recipes that included it. I recently bought Giada De Laurentiis' Giada's Feel Good Food and was totally intrigued by a Chia Seed Pudding recipe. Could it possibly be good?

Let me tell you ... it is delicious. It is light and sweet and full of vanilla flavor. Giada's recipe tops it with almonds and strawberries but kiwi and raspberries where in my fridge and were amazing with it. Even Jacobs was WOWED and we argued weather it was healthy or not. It couldn't possibly! Oh, but it is!

This really easy recipe is great to make in individual cups to grab on-the-go for breakfast or for a quick (quilt-free) sweet treat.

It looks weird ... but TRY IT. You'll love it. Promise.

Chia Seed Pudding 1 cup vanilla-flavored unsweetened almond milk 1 cup plain low-fat (2 percent) Greek yogurt 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving 1 teaspoon pure vanilla extract Kosher salt 1/4 cup chia seeds 1 pint strawberries, hulled and chopped 1/4 cup sliced almonds, toasted In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Recipe adapted from Giada De Laurentiis.

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