This Pistachio Gelato Chia Pudding is a creamy, high-protein breakfast that tastes like dessert while supporting balanced blood sugar and lasting energy. With 29 grams of protein and 12 grams of fiber, it’s satisfying, nutrient-dense, and packed with rich pistachio gelato flavor—without the added sugar or blood sugar crash. Best of all, it requires just 5 minutes of prep, making it an easy make-ahead breakfast for busy weekday mornings.
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
Pistachio Gelato Chia Pudding
Ingredients
- 2 cups unsweetened almond milk
- 1/2 cup coconut cream
- 4 servings vanilla protein powder
- 2/3 cup dry roasted pistachios (shelled)
- salt (a few dashes)
- 2 tsp vanilla extract
- 1/2 cup chia seeds
To Serve
- 2 medium apples (1/2 apple per serving)
Instructions
- Add all ingredients minus chia seeds and apple to a blender and blend until smooth.
- Pour liquid mixture over chia seeds and stir until well combined. Let this sit in the fridge for at least three hours until it thickens. Stir mixture at the one hour mark to make sure none of the chia seeds have clumped together.
- Eat each serving with ½ apple.
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