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


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

1 tsp vanilla extract
¼ tsp ground cinnamon
1 Tbsp unsweetened shredded coconut
pinch of sea salt
grated zest of ½ lemon


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.

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