Continuing on with the 'break the breakfast rut challenge' laid down to all readers last week, I have another real food-inspired breakfast option for you which is not only super nutritious and tastebud tantalisingly delicious but it is a cinch to make, taking less than 2 minutes to whip up the night before.
Making the most of the abundant array of in-season fresh mangoes that have hit our local fruit and vegie stalls over the past few weeks, this breakfast option combines fresh fruit with omega-3 rich chia seeds and your choice of milk to make a deliciously creamy, pot set mango pudding. Yes, that's right, who says we can't enjoy a bit of pudding for breakfast. I can't think of a better way to start the day personally.
Of course, if mango isn't your thing, you can replace the mango with just about any other fruit of your liking.....think blueberries, strawberries, banana, peaches....you name it. This recipe works with just about any sweet fruit that is able to be pureed.
The key is in the remembering to prep the pudding the night before, so it can set overnight in the fridge and then all you have to do is grab and go when you get up in the morning. The perfect 'on the run' brekkie option.
Serves 1 (large serve) or 2 (small serves):
1 cup coconut milk (or sub with milk of your choice)
1 cup pureed ripe mango (1 whole mango)
1/4 cup water
1/3 cup chia seeds
2 tbsp maple syrup (optional)
Topping: chopped mango
Add all ingredients to a small mixing bowl. Mix well with a whisk or stick blender to slightly agitate the seeds and then pour into your serving jar or bowl to set. Place in the fridge for at least 2 hours (overnight is ideal). When set and ready to eat, top with some diced mango and some coconut flakes for crunch and add a sprig of fresh mint too. Enjoy!
Stephanie Meades is a Holistic Health Coach with Life Wellness Co. Pty Ltd. www.lifewellnessco.com.