Morning

Protein Berry Chia Porridge

I’ve been feeling a little fatigued and foggy lately, like there’s a mechanical shut-down happening in my brain. I know this could be caused by various lifestyle factors including stress, a lack of sleep, the extreme pace I’ve been keeping up or simply, my diet. Even though I follow a very healthy lifestyle and consume a variety of balanced, nutritious meals, I suspect that my omega and iron levels are a bit low. So, in an attempt to garner clear and focused thoughts, I’ve decided to up my healthy fat, iron and protein intake, lower my carbohydrate consumption and illuminate processed foods and stimulants.

Breakfast is the most important meal of the day – as cliched as it might sound, it’s true – but often my mornings are too rushed to whip up a sustainable meal. Even pre-prepped smoothies can take some time to make and clean up. This chia pudding might just be the answer to my problems. It is a sweet and delicious on-the-go breakfast, packed with good fats and brain fuel. I make a bulk batch to store in the fridge and munch it with a few added toppings every morning. And by adding protein powder to the mix, it also makes for the perfect post-workout meal. The flavour varieties are endless – at the moment I’m loving this pink berry bowl, but I’m also excited to try it with cocoa and turmeric powder soon.

Protein Berry Chia Porridge

By Leozette Roode Serves: 4
Cooking Time: 10 mins

Ingredients

  • 3 tablespoon chia seeds
  • 3 tablespoons flax seeds
  • 2 cups Almond Breeze Unsweetened Almond Milk
  • 2 scoops Kauai Plant Protein powder (Strawberry Flavour)
  • 1 cup frozen berries
  • 1 cup fresh blueberries
  • A few squirts SweetLeaf Strawberry and Kiwi Water Drops
  • Garnish: OhMega Macadamia Butter, toasted buckwheat, fresh blue berries

Instructions

1

In a mixing bowl, add all of the ingredients together and whisk until well combined and all the protein powder is dissolved.

2

Scoop the mixture into a glass jar or Tupperware (sealed with a lid) and place in the fridge overnight. The chia and flax seeds will absorb the liquid and form a gelatinous porridge.

3

To serve, scoop out the mixture into your breakfast bowl, mix with an extra dash of almond milk (depending on how runny you prefer your breakfast) and top with your garnish.

The South African Vegan Cookbook

Available in leading book stores – 14 September 2018

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