+GF
This is the ultimate breakfast for the days when indecision strikes and not just a smoothie or chia pudding curbs your appetite, but a little of both. With this meal two pillars of healthy living collide—chia pudding topped off with a smoothie. Need I say more? —MR
SERVES 2
COCONUT CHIA SEED PUDDING
¾–1 cup (180–235 ml) full-fat, unsweetened coconut milk or any nut milk
3 tbsp (30 g) chia seeds
1 tbsp (15 ml) maple syrup
SMOOTHIE LAYER
¾ cup (115 g) frozen strawberries
⅓ cup (35 g) frozen pomegranate seeds (optional)
½–1 frozen peeled banana, cubed
½ cup (120 ml) any nut milk
2 pitted dates (optional)
Small handful unsweetened coconut shreds (optional)
FOR THE PUDDING
Combine the coconut milk, chia seeds and maple syrup in a small bowl and mix well. Place in the refrigerator to expand and settle overnight, or for at least 3 hours.
FOR THE SMOOTHIE
When the chia pudding has set, prepare your smoothie. Place all of the ingredients in a blender and blend until creamy. Then layer half the pudding in the bottom of a jar and pour half the smoothie on top. Do the same for the other cup and enjoy!