I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes.

I’ve made a version of this chia pudding for years, it’s incredibly versatile and never lets me down. Sometimes I add oats, sometimes I add cocoa powder to make a chocolate version, and I switch up the toppings based on the season and what I have on hand. I have a coconut mango version I enjoy in the summertime that gives you serious tropical vibes, stay tuned for that!

Okay, back to the subject at hand.

Chia pudding is a protein and fiber packed breakfast that will leave you happy and satisfied. It is quick to throw together and takes just a handful of ingredients to make. This is a method that you’ll be happy you’ve learned, if you haven’t tried this gem already.

How To Make Meal Prep Banana Chia Pudding

Step 1. Combine milk, chia seeds, salt, and sweetener in a large container and stir. Let sit for 10 minutes.

Step 2. At this point the chia seeds will have just started to gel, so give it another stir to break up any clumps. This will ensure an even consistency in the finished pudding.

Step 3. Add mashed banana and stir again.

Step 4. Refrigerate for at least 2 hours to let the chia seeds do their magic.

Step 4. Portion into containers, if desired, and store. You can also serve right away with the suggested toppings.

What Else Can I Use?

• I like to use vanilla unsweetened almond milk for this, but any unsweetened almond or oat milk works great.
• I buy my chia seeds from amazon, this is the brand I like and the price is great, but you can find them at most supermarkets now.
• Feel free to use any sweetener you like. Monkfruit sweetener is my natural, sugar-free sweetener of choice. Monkfruit and maple syrup are my go-to’s for this recipe, though agave would be fine as well.
• You can make this into a chocolate chia pudding by simply adding some cocoa powder to the mixture. You may want to add a bit more milk to keep the consistency the same.
• I’ve topped these puddings pictured here with pomegranate seeds, toasted sliced almonds, and blueberries. In the summer I love to use strawberries and toasted coconut to top.
• These are my favorite glass meal prep storage containers, they are the perfect size for one of these puddings.

This Banana Chia Pudding is Special Because:

It takes 5 minutes of hands-on preparation time

This chia pudding isn’t just able to be made ahead, it needs to be made ahead, making it ideal for a week’s worth of breakfasts. Done and done.

It’s vegan and gluten-free, making it suitable for practically every nutritional lifestyle.

Chia seeds are nutritional powerhouses: high in fiber for healthy digestion, antioxidants, and Omega 3-s.

Be Sure To Check Out These Other Healthy Breakfast Recipes:

Superfood Granola Bark

Canadian Bacon + Egg Breakfast Cups

Chocolate Chunk Banana Bread Cookies

Baked Oats

If you make this Meal Prep Banana Chia Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.  

Have both!

This dish is so easy to throw together, and takes 15 minutes from start to finish.  It keeps well all week in the fridge, and can be eaten cold, warm, or at room temperature.  It’s really very flexible.

Watch Me Make My Soba Noodle Salad with Spicy Almond Dressing

If you’re in need of some more Hungry Lady Salads be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Soba Noodle Salad with Spicy Almond Dressing

Step 1. Cook your soba noodles according to package directions in salted water, usually about 5 minutes.

Step 2. Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.

Step 3. For the dressing: combine all ingredients in a blender and blend until smooth.

Step 4. In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.

Step 5. Plate on a larger platter and scatter remaining scallions and almonds on top.

Step 6. Serve room temperature or cold, it will keep for up to a week in the refrigerator!

Step 7. Enjoy!

What Else Can I Use?

• Can’t eat nuts?  Use sunbutter instead of almond butter.  Tahini would work too!
• Use maple syrup instead of honey to make this dish vegan
• Lots of vegetables work in this, including shaved Brussels sprouts and snap peas, so add those or swap them in if you’d like
• Note that most soba noodles you find are a blend of buckwheat, not 100% buckwheat.  If you’re gluten-free, look for 100% buckwheat soba noodles.  Amazon carries them.

This Soba Noodle Salad with Spicy Almond Dressing is special because:

It’s a beautiful and hearty vegetarian lunch or dinner

It pairs beautifully with my Teriyaki-Glazed Salmon or Sambal Shrimp

It keeps well in the fridge for up to a week

More Warm Hungry Lady Salads:

Grilled (Faux) Caesar Salad

Fall Roasted Vegetable Salad

Roasted Carrot and Avocado Salad (Gluten-Free, Vegetarian)

Air-Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

If you make this Soba Noodle Salad with Spicy Almond Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

If my last post was a Hungry Lady Soup, this is a Hungry Lady Salad.

With hearty greens, chickpeas, and sesame paste (tahini) it’s very filling and packed with nutrients.  I love this salad all through the year, but especially in the winter months when good quality kale is readily available.

The dressing alone is worth you making this recipe for. It’s creamy, a little sweet, and just tart enough.  I use it on salads like this one, in grain bowls, and drizzled over roasted sweet potatoes.  It’s a real keeper. 

Watch Me Make My Tuscan Kale Chopped Salad with Lemon Tahini Dressing

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Tuscan Kale Chopped Salad with Lemon Tahini Dressing

Step 1. Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves. This will help tenderize the kale, making it nice and soft. Leave to sit while you make the dressing, or up to 4 hours.

Step 2. Make the dressing: Combine the dressing ingredients and whisk or blend until very smooth. 

Step 3. In a large serving bowl, combine all of the salad ingredients.

Step 4. Pour dressing over the salad and mix well. 

Step 5. Enjoy!

What Else Can I Use?

• I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations.  It’s softer than curly kale, though you could certainly use that if that’s what you can find.
• Maple syrup can be used in place of honey in the dressing, and would make this salad and dressing vegan.
• Use diced onion or shallot instead of the green onions.
• White beans can be used in place of the chickpeas.   

If you like the sound of this salad, check out a few others on here as well.

1. Erwhon’s Famous Kale + White Bean Salad
2. Avocado Caesar Salad
3. Herby Marinated Lentil Salad

If you make this Tuscan Kale Chopped Salad with Lemon Tahini Dressing, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!