Not because it’s the most important meal of the day. It’s just my preference.
Even when I wake up past noon after a night in New York City, I still want breakfast.
For the past two weeks, my breakfast of choice has been either oatmeal with nuts or eggs with a couple of slices of avocado. And while it’s delicious (and good for me), it’s getting old.
So I decided to try something new: Chia Pudding.
It’s made with chia seeds, which are unprocessed whole grains that contain healthy omega-3 fatty acids, protein, fiber and other vitamins and minerals. When combined with milk, the seeds expand making it a nutritious pudding.
To be honest, this is my second time making it. The first time, I couldn’t get past the consistency enough to eat it in a bowl so I blended it up in one of my smoothies.
I have to get used to it’s softness because I like my food with a little more chew, but adding the nuts and granola really helped balance out the texture.
It goes down very smooth and is very light on my stomach, which I like. Ever since I became a pescatarian, my stomach is a lot more sensitive. It’s annoying, but it’s good reinforcement when I know I shouldn’t be eating something.
I love that the possibilities are endless with chia pudding. As I write this, I am eating it with some dried oatmeal, coconut flakes, almonds, granola and blueberries.
-1/4 cup of chia seeds
– 1/4 cup of coconut milk
– 1/2 cup of almond milk
– 1 teaspoon of honey
– 1 cup of fresh blueberries and blackberries
– 1 teaspoon of sliced almonds
– a handful of crumbled granola
1. Combine the honey with the coconut and almond milk.
2. Add chia seeds to the liquid and store in a sealed container overnight.
3. The next morning top with fruit, almonds and granola.