A protein-rich breakfast is an integral part of setting up our mood and energy for the day. This first meal can help stabilise blood sugar levels and prevent an appetite roller coaster that leads to cravings late in the day and after-dinner snacking.
Mornings are my favourite time of day. A new beginning awaits and this motivates me to start the day well. I love to wake early and squeeze in a bit of ‘me’ time before the rest of the family rises. This, along with a well-balanced breakfast, sets me up well for the day ahead and helps me sail through the demands of the morning-rush feeling centred and energised.
I love simple, clean flavors to tickle my taste buds awake in the morning. Keep it clean and gentle on the body also by reducing refined sugars, allergens and chemicals in your breakfast.
Today’s recipe features nutritious Chia seeds. They are simply and quickly prepared to create a breakfast pudding that will boost energy, provide Omega-3 fatty acids for healthy brain and nerve function as well as a good dose of anti-oxidants, that help to remove free-radicals from the body. Chia seeds also aid digestion, stabilise blood sugar, and lower cholesterol. They are a good source of Magnesium, the mineral that helps to keep us relaxed. Magnesium is depleted with increased stress levels, reduced sleep, caffeine consumption and regular exercise, so many of us can use an extra dose.
Chia seeds have the ability to absorb 10 times their weight in liquid, creating a unique gel-like pudding. It takes only a couple of steps to prepare and creates a tapioca-like texture.
This gorgeous, delicate pudding can be made the night before and served up to the whole family for breakfast. It can also be portioned out into smaller, transportable jars for a great grab and go breakfast or mid-afternoon snack.
Little note: I always make an extra serve or two of the roast pears (below) as they make a great school lunchbox treat.
Pear, Almond and Ginger Chia Pudding
Makes 2 generous serves.
- 1/2 cup Chia seeds
- 2 1/2 cups organic, unsweetened almond milk
- 2 tablespoons honey (or other preferred sweetener). I use Leatherwood honey which has gorgeous, floral flavours – but of course any will do.
- 1/2 teaspoon organic vanilla extract
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon cinnamon
1. Combine almond milk, honey and spices in a bowl or large jar.
2. Add Chia seeds and mix well.
3. Chill in the refrigerator overnight or at least 4 hours to allow the Chia seeds to swell.
- 1 large organic pear
1. Preheat oven to 180°C/350°F
2. Line a baking tray with baking paper.
3. Slice pear into wedges and remove core.
4. Arrange on tray with skin side down.
5. Sprinkle pear wedges generously with cinnamon.
Assemble pudding and pears and top with a sprinkle of slivered almonds.