When it comes to breakfast, I feel like I’m always lacking inspiration. I get bored of my breakfast meal pretty quickly but I always end up preparing the same thing anyway. Lately I’ve been eating fried eggs with a side of fruits like grapefruit or a salad (I know, I’m weird). I’m getting sick of it! Eggs for breakfast once or twice a week is a thing, every single day is another one. It had to stop. The thing is, I don’t really have the patience to cook in the morning. When I wake up all I want to do is eat. Like, immediately. Some people need a cup of coffee. I need my breakfast. I’m always starving, no matter what and how much I had for dinner the day before. So cooking a real meal that would take more than 10 minutes to prepare, from start to finish, won’t be considered. Oh and to complicate things I don’t eat cereals (or grains for that matter) so the traditional breakfast food is out of the list too. Complicated girl you say? Not at all
The best solution for me remains to prepare my breakfast ahead. I am the happiest girl on earth when I have this sitting in my fridge. But it doesn’t happen every day – though I would love to! This is when this chia pudding comes in handy. It’s perfect for busy people who still want to eat a filling, healthy breakfast. Never heard of chia seeds? Chia is a super food. It is loaded with omega-3 fatty acids, fiber, minerals and antioxidants. It’s also very filling, which in my book is a must for breakfast. To prepare this chia pudding all you need to do is put all the ingredients in a jar, give it a good shake and let it rest overnight in the fridge. In the morning, you will wake up to a delicious pumpkin pie-like pudding. Easy peasy!
Cal: 360 - Protein: 5.64g - Fat: 31g - Carbs: 16g - Fiber: 8g - Sugar: 8.5g
- 1/2 cup milk - cow, almond, coconut... - (I used full fat coconut milk)
- 1 tbsp pumpkin puree
- 1 tsp honey
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- a pinch of ground cloves
- 1 tbsp chia seeds (white or black)
- Combine all the ingredients in a small mason jar.
- Put the lid on and give it a good shake to combine all the ingredients.
- Let it rest for about 1 hour, shake again and let it rest in the refrigerator overnight. Eat by the spoonful when you wake up in the morning :)
It will keep one to two days in the fridge. If you are following a low fat or low carb diet, you can easily cut down the fat and the cals by using low fat milk.