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July 21, 2017

I’m usually not a huge smoothie fan. Most of the time they are too sweet and lack the healthy fat and protein I want my breakfast to have to keep me satiated and energized until lunch.

Once warmer weather arrived, I noticed I was craving a light and fresh breakfast. My desire to cook breakfast left when the heat arrived, so it was the perfect time to come up with a nourishing smoothie recipe I enjoyed.

It took several tries before I hit on this recipe  I love. It keeps me full until lunch, even on the 2nd of July when I went snowboarding at Mt. Bachelor.

If you like your smoothies sweet, this may not be the one for you. It has a refreshing spicy tart taste from lemon, ginger and berries that overpowers any vegetably taste from the spinach and kale.

This nutrient dense smoothie has a good balance of healthy fat, protein and carbohydrate. It is high in anti-oxidants, phytonutrients, fiber, potassium, calcium and iron. It also has  probiotics.

My Summer Breakfast Smoothie Recipe:

...

This vanilla coconut chia seed pudding is topped with berries and nuts. It is nutrient dense as well as delicious, quick and easy! It takes 5 minutes to make the pudding the night before and 2 to put it together in the morning.

Ingredients:


For the coconut chia seed pudding: 
1 1/2 cups full fat coconut milk
1 tsp vanilla
1/4 cup chia seeds


For the topping:
1 1/2 cups berries (defrosted if using frozen)
3 handfuls of your favorite nuts


Instructions:

Add coconut milk, vanilla and chia seeds to a jar with lid. Make sure your jar is big enough to have room for shaking once full of ingredients. Shake vigorously until mixed well. Refrigerate overnight to thicken.

In the morning divide the pudding among 3 bowls. Top each with 1/2 cup berries and a handful of your favorite nuts. Enjoy!

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.

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