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.

I have been on the hunt for new breakfast and snack ideas and finally struck gold with this one, which I tried yesterday.  It is a similar version to the one Juice Society, one of the best juice spots in Austin, serves.  What I love most about cashew cream is the consistency; It has an amazing whipped, creamy texture that is so filling and absolutely delicious.  Layered with fruit, it is breakfast perfection.  So, I set out to recreate it.

Feel free to play around with the milk measurement – just slowly add, as I like my cashew cream thicker than a yogurt consistency.

      Lemon Vanilla Cashew Cream

• 3 cups soaked cashews (2 hours)
• 1/2 – 3/4 cup cargageenan-free almond milk
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 2 large dates (add more for additional sweetness)
• a pinch of himalayan sea salt

*Combine all ingredients in a high-powered blender (like Vitamix).  Add milk slowly until you get the proper consistency.                              Layer cashew cream with fruit of your choice.  I love it with bananas, blueberries, coconut chips, and strawberries.  Enjoy!