We lead a busy life in the Files home. As my kiddos grow into their teen years we have lots of school, meetings and activities, yes, even homeschooling. Aside from weekends, we often don’t have time to cook and clean a big hearty breakfast like I desire. If I don’t have time to clean it, I do not start it. Can’t recover. Nor am I organized, or energetic, enough to prepare something real involved the night before. I truly admire people like that. I am not one. It is easy to get into a rut with quick and easy on-the-go breakfast ideas, I mean you can only eat so much fruit, and protein bars are not exactly healthy on the regular. Enter ch-ch-chia! Yes, I say it like that in my head. Every time. Can you tell how old I am?
Chia seeds are high in quality protein, fiber, antioxidants and minerals. Up to 75% of the fats found in chia are omega-3, a nutrient must, especially for athletes. Better yet while researching I found that the word chia originates form an ancient Mayan word for strength. Moreover, it is said Aztec warriors prized chia seeds for their ability to help with energy and endurance. Maybe it’s true, maybe not, but I like it. Fast and easy + nutrient dense + strength + SO yummy = breakfast from heaven.
Chia seeds have the ability to absorb water easily giving it a gel like consistency, hence the “pudding”. Once you mix up your chia pudding base you can add all kinds of different topping and flavours. This helps me from getting bored. Also, it keeps well so it’s great for batch prep. Basic chia pudding only takes about 5 mins to make. Now, that’s something I can handle the night before.
BASIC CHIA PUDDING RECIPE:
- 1 cup almond or coconut milk (our fave is this coconut milk)
- ½ cup chia seeds
- ½ tsp organic vanilla
- 1 drop of orange or cinnamon essential oil
Mix ingredients, allow to sit in a glass dish in the fridge overnight.
In the morning, stir, sweeten if desired (a drizzle of honey or pure maple is all we need), serve and top if you have the time.
Sometimes chia can become really thick. We have noticed different brand seeds absorb liquid differently. If the consistency is too think just add some more milk and stir.
This recipes serves about 3. I double it for my family of 6.
CHOOSE A VARIETY OF TOPPINGS:
Blueberries + Maple + Cardamom + Cashews
Mango + Dark Chocolate + Mint
Coconut Milk + Strawberries + Wildway Granola (our favourite!)
Vanilla + Pumpkin Pie Spice + Coconut Flakes
Pomegranate + Dark Chocolate
Orange + Vanilla + Walnuts
Banana + Peanut Butter + Cinnamon
Goji Berries + Nut Butter
Be creative and make your own
OTHER WAYS TO USE CHIA SEEDS:
Sprinkle in or on smoothies
Sprinkle on fruit bowls
Top a fresh salad with them
Add them to quinoa or rice dishes
Use to thicken sauces
Add to breads, muffins and crackers
Sprinkle in coconut water with a dash of sea salt, and a splash of lemon for an electrolyte drink
Some people even use them as an egg substitute