I’ve never been much of a morning breakfast person. It’s probably because even though I get out of bed at 6:30 am, I’m not actually a real person until about 9 (my iphone alarms are set within 10 minutes of each other with encouraging and supportive messages to myself). But an evening breakfast person? Now that I can do. I’ll happily whip up scrambled eggs and pancakes after work. I also feel strongly that breakfast tacos can be eaten at any point in the day, and I still think cereal (aka Rice Krispie Treats) is a perfectly reasonable dinner.
Because of my lack of ability to adult in the AM, breakfast meal-prepping has become a weekly thing in our house: overnight oats, breakfast burritos, mini egg casseroles, or ziplock bags filled with everything needed for smoothies make our mornings so much easier.
I look for recipes that are high in fiber and protein to keep us full and our energy levels up all morning. I also really like incorporating nutritious seeds like chia seeds, flaxseeds, or hempseeds into a lot of meals, whether it’s in yogurt, added to smoothies or oatmeal, or sprinkled over salads for a satisfying crunch. But my favorite has to be this Chia Seed Pudding, an adaptation of Giada’s recipe. The chia seeds are soaked in greek yogurt and almond milk overnight, where they expand to about three times their original size and create a “gel” like consistency that makes it easy for digestion, then topped with strawberries, blueberries, and toasted walnuts the next day. It’s my sweet treat guilt-less pleasure!
- 1 cup vanilla-flavored unsweetened almond milk
- 1 cup plain low-fat Greek yogurt
- 4 tbsp pure maple syrup, divided
- 1 tsp pure vanilla extract
- 1/4 cup chia seeds
- 1/2 pint strawberries, sliced
- 3/4 cup blueberries
- 1/4 cup chopped walnuts, lightly toasted
- In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, and vanilla until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. In a separate bowl, combine strawberries, blueberries, walnuts, and 2 tbsp of maple syrup. Cover both bowls and refrigerate overnight.
- When ready to serve, spoon pudding into four small bowls and top with berry mixture.