After getting my food sensitivities tested several months ago, I was shocked to realize I was highly sensitive to eggs. And by shocked, I mean heartbroken. I ate eggs nearly every morning for breakfast. They’re simply the perfect food! I put them in delicious breakfast tacos, on top of leftovers, and alongside pancakes and bacon on the weekends. Sigh….the good ol’ days. After all the many things I had to eliminate from my diet, eggs were (and still are) the biggest struggle. Now, many of my breakfasts are simply dinner leftovers, but some days I want to get a little creative.
A bit about nutrition: Seeds are some of the most nutrient dense foods we can eat. Hidden inside each tiny seed are all the building materials required to grow a whole plant! Chia seeds are not only rich in Omega 3 fatty acids, they also have a good deal of fiber, and some protein. This makes chia pudding a surprisingly filling breakfast. Chia seeds also have important micronutrients like calcium, copper, phosphorus, and zinc. So while it’s not eggs, this pudding is still a powerhouse breakfast that will keep you full until lunch.
This bowl is sort of a mix between a smoothie bowl and chia pudding. By blending cherries into the milk, there is less sweetener and more flavor than your average chia pudding. This can be thrown together the night before, so it’s all ready to grab-and-go in the morning. Then all you have to do is add your favorite toppings for a bit of crunch! Chocolate is required, since this is a black forest pudding and all, but cacao nibs are a great sugar-free option. I also love adding this crispy soaked nutty granola for both texture and added proteins and fats.
Black Forest Chia Pudding
- In a blender, mix together the almond milk, berries, and maple syrup until the berries are liquified.
- Pour the milk mixture into a jar with a tight lid, and add the chia seeds.
- Put the lid on the jar and shake until the chia seeds are mixed in with the milk.
- Let the chia seeds sit in the fridge for 20 minutes, then shake or stir again to keep the seeds from clumping together at the bottom of the jar. Then, let the pudding sit at least another 30 minutes (or overnight).
- To serve, pour half of the pudding into a bowl and top with more cherries, some chocolate chips or cacao nibs, granola, or other fruits and seeds of your liking.
Are you grabbing this for breakfast? Snap a picture and tag me on Instagram with #ideatthatfoodtoo. I love seeing what you make! If you want to save this recipe for later, just click in the upper left corner of this image to Pin it!