As part of my resolution for this New Year I vowed to myself I would experiement more with food, make meals and incoprate this lifetsyle as part of a daily routine. Now, I don’t know about you, but Breakfast is my most important meal a day. Firstly, at the weekends I love nothing more than classic eggs benedict, my body craves it! Even just thinking about it is making me hungry! During the work week making eggs benedict makes mornings a little bit more complicated, plus I like to eat breakfast in the office with my cup of tea!
So, on that note this is my most recent breakfast which I’m loving and it’s very simple to make AND it keeps me + bump full for longer!
Chia seeds and coconut milk marry for a Paleo-friendly pudding that works great for breakfast. High in anti-inflammatory omega-3s, this sweet chia pudding is a make-ahead recipe that will save you time, fill you up on fiber, and helps you debloat. Mix together the ingredients the night before, pop it in the fridge, and look forward to a special treat the next day. It’s that easy.
This recipe includes 1/4 cup of diced mango and pepita seeds, but feel free to top the pudding with your favorite fruit and nuts. I love pumpkin seeds, coconut flakes, strawberries and blueberries. That’s my go to!
- 1/4 cup chia seeds
- 1 cup light or full-fat coconut milk, depending on preference
- 1/2 tablespoon honey
- Mix chia seeds, coconut milk, and honey together in a small bowl or glass mason jar. Let it set in refrigerator overnight.
- Remove it from the fridge, and make sure your pudding looks thick and the chia seeds have gelled. Top with fresh fruit and nuts, and enjoy immediately.