Breakfast is my favorite meal of the day, but I get into ruts and end up eating the same thing day after day; usually, whatever is easiest or I happen to be making for my daughter.
Here is one of my favorite make-ahead recipes, which I love incorporating into my routine. I always feel so good knowing I am starting out the day with something that is actually fueling my body and the chia seeds do just that. They provide omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium, all while being satisfying and keeping me full until lunch. This recipe is so good and easy – it’s a must try.
Adapted from Giada De Laurentiis for Food Network
Chia Seed Pudding
- 1 cup unsweetened Greek yogurt
- 1 cup unsweetened almond milk (carageenan free!)
- 2 tbsp maple syrup, + 2 tsp for serving
- 1 tsp vanilla extract
- 1/4 cup chia seeds
- 1/8 cup almonds *optional
- 1/8 tsp himalayan sea salt
- 1 pint strawberries hulled and chopped
- 1/4 cup sliced almonds, toasted
- 1/4 cup dried coconut flakes
Directions: 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 and almonds- let stand 30 minutes. 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; top the pudding with the berry mixture and finish with a sprinkle of coconut flakes.