The beginning of a new year means getting back on the health horse. I know there are some people who never really got off of it but let’s be honest here, they’re certainly in the minority.
In aid of that, now January is pelting on ahead I thought I’d share with you two very tasty breakfasts that are delicious and satisfying, but leave you with the nutritional punch and enough protein to keep you nice and full until lunch time creeps around.
I won’t lecture you on the benefits of breakfast, but if you do one thing for your health ALL day, make sure you get a decent healthy breakfast. DO NOT SKIP IT. EVER. It gets your digestive system moving and increases your metabolism for the entire day, helping you process everything else you plan on eating that day. Digestion issues and lack of water massively contribute towards weight gain, so don’t take the advice lightly my friends.
Number one is more of an actual recipe, so I’ll crack on with that first. If you are from Australia or you have a health nut friend/family member in your life then you will have heard of Chia Seed Pudding. Chia seeds are packed with omega 3, are a great healthy source of protein and carbs, and with the right recipe can taste uhhmazing, like you’re eating sweet rice pudding for breakfast. Pudding for breakfast I hear you cry? You definitely want to get on board.
To make your own version you’re going to need:
1/6 of a mug of black or white chia seeds, whichever you can get your mits on.
1 mug of soy milk or your choice of nut milk.
Two heaped tbsp. of coconut yoghurt (greek yoghurt also works really well)
Two smaller tbsp. of honey (or maple syrup for vegans) if you’ve sworn off sugar, add a tsp of vanilla extract
One big handful of frozen fruit of your choice
One large jar (Mason jars are best, but I don’t have the time or funds for such things, a big clean pasta sauce jar will do nicely. Recycling at it’s finest)
Start by pouring out your chia seeds…
^ You can tell it’s going to be epic from Matt’s mug face (sorry Matt).
Then add your mug of soy milk. If you use soy make sure to always buy organic. I choose this one:
Then add your coconut yoghurt, this is made from coconut milk, so keeps my version diary free. Save the planet one meal at a time and all that. The only one I could get my mits on in Aus is the one by nudie in Woolies.
At this stage your mixture should be looking something like this:
Never fear! I promise it’s really tasty. Now add your honey…
And stirrrr like your life depends on it! This is very important to make sure the honey and chia seeds are evenly distributed and you don’t end up with a watery clumpy mess on your hands. I usually spend about 5 minutes really whisking away at it. Once this is done grab your frozen fruit (my favourite is summer berries) and pile into the mixture until you can’t fit anymore in when the lid is shut.
Screw the lid on tight and leave either for an hour or overnight for breakfast ready the next day. It’s so beautifully simple. I usually eat half a jar for breakfast with either some fresh juice or a banana along side my tea and water in the morning and feel satisfied until early afternoon. They last up to three days without dairy, two days with before they lose their lustre. Just mix the fruit in with the rest of the pudding and eat up!
If, however, you wanted something hot in the cold weather up North, I have just the ticket for you.
Fry up some mushrooms and asparagus in a pan with some garlic, and put in your tub/on your plate. Top with a fried egg and half an avocado. Crumble over some feta cheese, dried red chillies and a dusting of pepper and your done. It takes all of about 10/15 minutes to prepare and is well worth the time and effort. If you can’t squeeze that in during the week, treat yourself at the weekend. It will cure the most stubborn of hangovers, gives you a big dose of veg and healthy fats… and no meat in sight.
Happy breakfasting everyone!