First thing on tomorrow’s agenda…“zen-ing” out in my morning yoga class, and then straight to the beach. I need to stake out my spot early, to escape this triple digit heat that we are expecting this summer weekend in California!
I have a perfect “breakfast on the go,” Chia Seed Pudding. It’s super easy to make; no cooking, which is great in this heat…. and transportable, once poured into a mason jar. Chia seeds are an excellent alternative to processed grains, they are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds). They are also a great way to incorporate more fiber, protein, calcium, antioxidants, and omega-3s in your diet.
I always like to eat a protein rich breakfast, especially after a workout, and this chia seed pudding is perfect for that. Even better, you don’t need to eat a lot…chia seeds expand in your stomach, keeping you full. Sweetening it with just a drizzle of natural & pure maple syrup it’s a delicious, healthy, and a superfast breakfast. Keep it Fresh…Simple…Significant! Peace…Britt
I N G R E D I E N T S
1 cup vanilla unsweetened almond milk
1 cup plain non-fat Greek yogurt
2 tablespoons pure maple syrup, plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
Maldon sea salt flakes
1/4 cup chia seeds
Fruit of your choice chopped
1/4 cup sliced almonds, toasted
P R E P
In a medium bowl, whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds. Cover and refrigerate overnight.
The next morning, 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; mound the berry mixture on top and serve.