I’ve stopped eating anything with gluten in it 99% of the time since last Christmas, and have never felt better. But quitting my love affair with baked goods and cereals makes breakfast a little more challenging (goodbye bagels and strudels!). Usually I’ll have eggs and bacon with avocado on top, but on days when I need to be out the door quickly, this easy recipe featuring chia seeds is definitely a win.
Chia seeds have been labeled a “superfood”, so I thought I’d do a little research into why these little guys earned that title. It turns out that there are numerous health benefits in chia seeds! They contain calcium, manganese and phosphorus, and are high in healthy omega-3 fats. They’re also high in fibre and protein, and help stabilize your blood sugars, regulate your appetite, and make you feel full longer.
This easy recipe is prepared the night before for a simple breakfast in the morning, or for a snack anytime of the day. It’s gluten and dairy free, so perfect if you have celiac’s disease, are avoiding gluten, or have a dairy/milk allergy. It’s also a great alternative to store bought puddings and could be served as a dessert, it’s so delicious!
- 1.5 cups almond milk
- 4 TBSP chia seeds
- 1 TBSP maple syrup
- ½ tsp pure vanilla extract
- pinch of salt
- ½ cup frozen or fresh mango, chopped
- 2 tsp. lime juice, freshly squeezed
- toasted coconut flakes (optional)
- In a small bowl or container, combine almond milk with chia seeds, maple syrup, vanilla, and salt.
- Whisk with a fork, let sit 10 minutes, then whisk again to prevent clumping.
- Cover and chill in the fridge over night.
- In the morning, blend mango chunks and lime juice in a blender or Magic Bullet until smooth.
- Whisk chia seeds once more and spoon into 3-4 bowls or cups
- Top with mango puree and coconut flakes.
- Leftovers may be kept in the fridge for 3-4 days.