Thursday, June 20, 2013
Chia Seed Pudding
I rarely skip breakfast - I need something in my belly and some caffeine to start the day. My girls usually have a bowl of cereal, frozen waffles, or on a good day, homemade pancakes. I like a little more protein and less calories so I often have greek yogurt with homemade granola or a hard boiled egg and a piece of fruit. I don't often eat hot breakfast because I've gotten used to the kind of things I could grab and go with when I worked early mornings.
When you're busy, or if you typically skip breakfast, make ahead breakfasts are such a good idea - my friend Steph makes this great overnight oatmeal that you should check out. Lately, I've been making chia seed pudding. It's sweet, filling, and you make it the night before so it's there to just grab and eat in the morning. The first time I saw this on Pinterest (from the Baked Bree blog), I went and got the ingredients that day and whipped it up for myself. Delicious! The chia seeds form a gelatinous ring around them when soaked so it's a great pudding like consistency in the morning. Chia seeds are a complete protein (all amino acids present) and considered by some to be a "super food" nutritionally. Try it - you'll like it!
Chia Seed Pudding (1 serving)
3T chia seeds
1 cup almond milk or coconut milk
1 T agave nectar or honey (optional)
2 tsp. orange zest
1/4 tsp. vanilla extract or almond extract (also optional)
1/2 cup fresh blueberries (or other fruit)
Mix together the first 5 ingredients and refrigerate covered overnight. In the morning, stir it and top with fresh blueberries and any other toppings (nuts, coconut, other fruit).