If there is one thing that I am terrible about it is breakfast. I am that person who keeps a box of Fruity Pebbles or Cinnamon Chex on her desk so that she can eat when she gets to the office because food any earlier than that is just not doable. Unless you call a double dirty soy chai with mocha breakfast. Because that is what I grab when I want something earlier in the day. Espresso + tea + spices = heaven.
This week’s goal is to eat a good, filling breakfast. One packed full of nutrition and vitamins (I am trying to take my doctor’s advice here…) and a little less in the empty calorie department.
In my breakfast experiments, I think it is best to take baby steps. I already like chai in the morning. And goodness, we know how I love desserts. So, I am meeting myself halfway. Breakfast that sounds like dessert, has the flavors from my favorite Starbuck’s addiction and is full protien, omega-3s and whatever else those little bad boys are full of.
- 1 cup unsweetened almond milk
- 2 tablespoons honey
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon pepper
- 3 tablespoons chia seeds
- Whisk together all the ingredients and put in a container with a tight fitting lid and put in the fridge
- Shake vigorously every 10-15 minutes for the first half hour. Then let sit for about 2 hours, just until it sets up and has a pudding-like consistency. If you would prefer a smooth pudding, pop it in the blender and blend until smooth.
Apparently, today was National Chocolate Pudding day. I wish I had known before 4 o’clock today, or I would have invented the most amazing chocolate pudding that you had ever eaten. But, as is frequently the case, when I need it, I was out of milk, eggs and butter. But I could not let the day go with out celebration.