I’ve been sharing more of my diet on my Instagram stories lately and wanted to put together some of my favorite meals/recipes I’ve been making. Since my kitchen is under construction, I have limited space and capabilities on what I am able to cook right now. My diet consists of being plant based and limiting most carbs (rice, bread, pasta, etc.) I would say that I eat closely to a vegan diet, but I do eat fish, so that is why I say that I am plant-based. With my recent cleanse and increase of working out, I have noticed that my food has been leaving me still pretty hungry since I haven’t been eating as many carbs.
I am going to start adding some back into my diet, making sure that it is high quality and not filled with tons of sugar. When I was in Joshua Tree, I shared one of my new favorite breakfast meals, Chia Seed Pudding. For a long time I used to eat eggs, then I cut eggs out, which then I got on a huge oatmeal kick. When I cut out grains I was searching for an alternative that would be healthy but also really delicious. Chia seed pudding totally surprised me with how much I loved it. I found this recipe from the cookbook “Porridge”
Chia seeds are a great option for adding in protein to their diet in the morning. In fact the word, “chia” is the ancient Mayan word for “strength.” It has quickly become a modern day superfood because of their ability to provide sustained energy for your body. Although they are super tiny in size they are packed with lots of nutritional value- including fiber, protein, omega 3 fatty acids, and micronutrients. They do contain a small amount of carbs in Chia are also majority composed of fiber, making it a great healthy option! Fiber is so crucial for gut health.
Here is what recipes calls for, I was surprised by truly how easy and quick it is to make it from home!
• 3 tbsp Chia seeds
• 1 tsp Cacao powder
• Pinch Vanilla powder
• 1 tbsp Coconut nectar (as desired for sweetness)
• 2/4 cup Coconut milk (I recommend not using canned coconut)
• Pinch Cinnamon
• Pinch salt
Mix dry ingredients together and then add the coconut milk and coconut nectar last. Let the mixture sit for 2-3 minutes and mix again until you pop in the fridge. Refrigerate for 20-30 minutes but letting it sit overnight is best to get all the flavors to settle.
Once taken out of the fridge, add toppings as desired, this is what I added to mine!
• 1 tsp Shredded coconuts
• 1 tsp Cacao nibs
• 1 tsp fresh Raspberries
This recipe makes 1-2 chia seed puddings, but could easily be doubled if you are wanting to prepare for the week.
It does take a little planning ahead because the chia has to be refrigerated for 30 minutes to thicken, so I would recommend making them at night or a couple for the week so that you can just wake up and enjoy :)
Next time I make them I will definitely go light on cacao powder, for me it was a little rich for what I would typically like in the morning.
Here are some of my favorite websites/cookbooks for some other healthy breakfast options- if you are wanting to stay away from eggs or eat less carbs.
I love this chia seed pudding recipe because she gives you ways to change up the flavor such as matcha, strawberry, vanilla or chocolate chia! Keeping it fresh and not doing the same thing always :)
Here are some cookbooks that I have been wanting to try too if you are interested in eating more plant based:
Let me know what you guys think, do you like seeing what I eat in my days and how to make different meals?