I am constantly exploring different options for work-day breakfasts. During the week breakfast needs to be simple and delicious, something which can be made ahead of time, nutritious, and keep one satiated until lunch. And yes, a green smoothie fits all of the above requirements, but 365 days a year? Time to mix things up!
Anti-Inflammatory Maple Chia Seed Pudding
What you’ll need:
Quart size glass jar
Vita-Mix Blender (or other powerful blender)**
3 cups water
¾ cup chia seeds
3 tbsp maple syrup
2 tsp turmeric (read the benefits of turmeric here)
2 tsp cinnamon (read the benefits of cinnamon here)
Dash of salt
Mixed nuts and seeds
Fresh berries or other fruit
Fill the blender with water, cinnamon, turmeric, hemp seeds, maple syrup, and salt. Blend for 1-2 minutes on high. Put the chia seeds into the quart sized jar and pour the liquids into the jar, mixing the contents with a spoon. Place a lid on the jar, sealing it, and place in the refrigerator overnight (3-4 hours minimum). In the morning you will have a thick chia seed pudding ready for whatever toppings you decide to use, making an easy morning breakfast which will keep you satiated until lunch!
*This recipe makes 4 servings.
**If you don’t have a blender, use 3 cups milk alternative (almond, coconut, pistachio, etc), whisk in dry ingredients, and add to the Ball jar with the chia seeds to soak overnight.