Tuesday, 12 November 2013

:: caramelized banana chia pudding ::

If you haven't gotten into chia seeds yet, this is a great way to start. They are simply bursting with goodness. Omega-3 fatty acids in chia seeds are much higher than salmon, they’re a good source of complete protein, have more fiber than flaxseed and contain a wealth of antioxidants and minerals.You can throw them in your smoothies, sprinkle them on your cereal/porridge. OR you can make dessert out of them. I tend to like the last option best. :)

Chia Pudding:

  • ¼ cup chia seeds (white chia seeds are good for this recipe)
  • 3/4 cup coconut milk (or homemade almond milk, or regular milk)
  • ½ teaspoon vanilla essence
  • powdered stevia, to taste (I use 1/3 teas)
  • pinch of salt 

Combine all ingredients in a bowl. As the seeds begin to soak up the liquid, give it a stir now and then. Once thick, chill in the fridge for at least 15-20mins. Overnight is good too (an another couple of teaspoons of milk if leaving overnight).
Layer in a glass with caramelized banana, or berries, or whatever you fancy!

Caramelized Banana
1 banana (sliced)
1tsp natvia, or 1/2 teas stevia (natural sweetener)
1/2 tsp cinnamon
1 Tbsp maple syrup (or rice malt syrup)
1/3 cup water

Place all ingredients in a small pan and bring to the boil. 
Turn it right down and let it simmer until it has reduced.

This is a great breakfast option to give you a solid start to the day. This recipe serves one but it is SO filling. It's also chock-full of fiber so make sure you drink a couple of glasses of water throughout the morning. 
These also travel really well. Last time we went to the airport (early, like 6am), I packed one for me and Jason as breakfast once we got there. You could put it in an empty jam jar so you can throw it out before you board your flight. So much better in your belly than an icky fast-food breakfast 'muffin' with bacon & sauce.


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