What the heck do we eat for breakfast? We’re always on the hunt for recipes to add to our morning meal rotation. This chia seed pudding recipe with a few smart nutritional boosts comes from functional medicine pro Dr. Mark Hyman. This recipe is just one of the faves we’ve pulled from his useful new book: Food: What the Heck Should I Cook?
Here’s an easy breakfast (yes, chia seed pudding) to prepare the night before, so you can grab it on your way out the door on a busy morning. Chia seeds are abundant in omega-3 fatty acids and fiber, while strawberries provide loads of vitamin C and antioxidants. Collagen powder is a great way to add extra protein to any recipe—it helps repair connective tissue, support the immune system and enhance nutrient absorption, among other benefits.
Strawberry-Vanilla Chia Pudding
Serves 1
Ingredients:
2 Tbsp macadamia nuts
1 cup fresh strawberries, chopped
¾ cup canned coconut milk, light unsweetened
1 scoop (about 1 Tbsp) collagen powder
2 Tbsp chia seeds
1 tsp raw honey
optional:
1 tsp vanilla extract
¼ tsp ground cinnamon
1 Tbsp unsweetened shredded coconut
pinch of sea salt
grated zest of ½ lemon
Directions:
Preheat the oven to 350°F. Place macadamia nuts on an ungreased baking sheet and toast for 5 to 7 minutes, until fragrant and slightly golden.
Combine ¾ cup of the strawberries, the coconut milk, collagen powder, chia seeds, honey (if using), vanilla and cinnamon in a small food processor and blend until smooth. Cover the pudding and refrigerate for at least 4 hours (or overnight) to set.
Combine the toasted macadamia nuts, shredded coconut and sea salt in a small food processor and pulse a few times, until crumbly. Garnish the chia pudding with the remaining ¼ cup chopped strawberries, the macadamia crumble and lemon zest.
