I am so not a morning person. I really, really, really want to be, but it does not appear that is in my character to be my best self in the wee hours of the morning. I need time in the morning to wake up, even after I have been out of bed for awhile. I like my days to start slowly. Which is kind of funny because I live in a house of early risers that are ready to go the moment their eyes open. I like to head downstairs, watch a little Today show, and after about 20 minutes, I am okay to start the day. I am very lucky that my husband feeds the kids breakfast before he heads to work, so I am only responsible for feeding myself. In my half-awake state it is highly unlikely that I would a.) make myself a breakfast that involved much effort and b.) do dishes.
For many years, I popped open a can of Diet Coke and called it breakfast. If I was really feeling it, I might eat a handful of dry cereal. We all know that is not the way to nurture ourselves and begin the day on the right footing. We need to fuel our bodies and give it the energy that it needs to face the most likely insane day ahead. I have learned that you really don’t need to spend a lot of time to eat a healthy breakfast. I do like a green juice in the morning. If you would have told me a year ago that I would begin to crave kale in juice form any time of day, I would have laughed at you. But I do. I love it. I feel brighter, more energized, and it does amazing things for my skin. Avocado on toast is another great breakfast. Once I realized how good I felt by starting the day with a healthy breakfast, I made it a priority.
When my husband and I have the rare morning alone we like to go to Le Pain Quotidien. The last time we were there, the women sitting next to me had the most gorgeous breakfast parfait I have ever seen. It was a chia seed pudding with mango puree on the bottom and fresh fruit on top. I was envious of her breakfast because it looked like dessert. I went home and found out that chia seed pudding is just about the easiest thing to make, and it is the perfect make ahead breakfast. In fact, it has to be made ahead of time so the chia seeds can expand. The pudding lasts in the fridge for 3 days, so you can just grab it and go.
Chia seeds (yup, the little seeds that make a chia pet grow) are full of fiber, protein, calcium, and Omega-3 fatty acids. They expand in liquid and can be used in smoothies or added to cereals. You can also use them raw and sprinkle them on yogurt or anything really. They have a very neutral flavor, so you can add them to just about anything. Store them in the fridge to expand their shelf life. I don’t drink dairy, so I prefer to use almond milk, but you could use regular milk if you like.
2 1/2 cups Almond Breeze Vanilla Almond Milk
3 Tablespoons raw honey
1/2 cup chia seeds
zest from one orange
Pour the almond milk into a 1-quart mason jar, or a jar with a tight fitting lid. Add chia seeds.
And the orange zest.
Screw on the lid and shake well. Keep in the fridge until very thick and pudding like, preferably overnight. I like to give it a shake every now and again.
You can add whatever fresh fruit you have. I had mangoes and blueberries, so that is what I used.
Add fruit and shredded coconut before serving.
How to Make Chia Seed Pudding
- 2 1/2 cups Almond Breeze Vanilla Almond Milk
- 3 tbsp raw honey
- 1/2 cup chia seeds
- 1 orange zested
- shredded coconut
- Pour the almond milk into a jar with a tight fitting lid. Add chia seeds.
- Add honey and orange zest.
- Screw on the lid and shake well.
- Keep in the fridge until very thick and pudding like, preferably overnight. I like to give it a shake every now and again.
- Add fruit and shredded coconut before serving.
Disclosure: I am being paid by Blue Diamond Almond Breeze for this post. I am compensated for my time, however all opinions expressed are my own.