Breakfast. Either the thorn in your side or the meal you look forward to the most.
This outlook can be completely determined by what you have waiting for you each day. Is there something delicious and pre-prepared in the fridge? Or do you need to scramble to create breakfast and often end up leaving the house empty and hungry?
I’ll attempt for this to not come across as a lecture when I say that breakfast is precisely that; breaking the fast.
When we wake in the morning, our blood sugars are low and in order to have the energy, focus and all else that we require for the day ahead, a nutritious breakfast is crucial. Furthermore, for those struggling with over-eating or making less-than-ideal food choices, breakfast is your best friend!
The nutritious breakfast choice that you make will keep you satisfied and sustained, not thinking about or reaching for “other” food choices.
So let’s get to that nutritious breakfast option then!
Chia Pudding is somewhat of a health buzz, though don’t allow that to deter you from eating this powerhouse of goodness.
This mighty seed expands up to 3 times its’ original size when wet, has 5 times the amount of calcium than regular milk and twice the protein of any other seed, bean or grain.
When used with the right accompaniments, it provides good omega 3 fats, antioxidants and fills you up.
Combining the right ratio of liquid (generally 1:4) sees this mighty seed form a pudding consistency and best of all its’ made in a matter of minutes, ‘sets’ while you sleep and is ready and waiting for your morning.
So that’s your key to making a great choice in the morning; don’t leave it to the morning.
This recipe makes 3-4 serves though if you love it, why not make double and there’s breakfast for an entire week. Yes it keeps that long, when using non-dairy milk.
Prepare in bulk.
Cook once, eat twice (or more!) and push that breakfast stress aside.
This simple, delicious + nutritious recipe is just one of the 40 available within my mini eBook bundle of the same name.
I make several versions of chia pudding and as well as breakfast, enjoy them as snacks and for dessert so don’t feel hemmed into this as breakfast-only.
The coconut milk in this recipe elevates the richness and flavour, making it more filling than simply using the almond milk as I do in other versions. I prefer to use coconut milk in a tin as for now its’ the only option I can find near me without any crap added – simply coconut and water.
Additionally, the base pudding recipe is delicious even without the blueberry juice, so if you don’t have any on hand, fear not!
The recipe calls to be made in a storage container and the reason why is simple – less cleaning up! Why make something in a bowl only to pour it into a storage container when there’s no need?
If you’re mega time-poor I recommend making the pudding in a large bowl and spooning into single serve jars or airtight containers to make your mornings even easier.
- ½ cup chia seeds (black or white)
- 1½ cups unsweetened coconut milk (400mL tin)
- ½ cup unsweetened almond milk
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract/1/2 teaspoon vanilla powder
- 2 tablespoons maple syrup/rice malt syrup/honey (if not vegan)
- ½ cup frozen blueberries
- ½ cup water
- Place all ingredients except for the blueberries and water into a large storage container (with airtight lid)
- Combine well together with a spoon or spatula
- Into a blender place the blueberries and water
- Blend on high until liquefied
- Pour this blueberry liquid though the chia mixture and combine well
- Allow to set overnight or for at least 6 hours
- Serve with fresh seasonal fruit and/or a scoop of your favourite yoghurt
Make it, enjoy it, post it and tag me #nfeats on Instagram
If you’re looking for other brekkie inspiration click right here.