This is one of my favourite choices for breakfast, especially when I need something healthy, nutritious and easy to eat, on-the-go!
Chia seeds, a member of the mint family, derive from Salvia hispanica, a desert dwelling plant found in South America. Legend has it that the ancient Aztecs and Mayans used chia seeds as a source of energy.
These tiny black and white ‘superfood’ seeds are rich in nutrients, giving slow release energy to help keep blood sugar levels stable.
- High in fibre – a 25 gram portion contains approx 9 grams of fibre (daily recommended amount is 30 grams). Fibre is important for a healthy digestive system and also helps with satiety – the feeling of fullness.
- Contain the plant form of Omega-3 fatty acids (suitable for vegans and vegetarians) which have anti-inflammatory properties important for brain and heart health
- Relatively high in protein – again providing valuable amino acids for vegans and vegetarians.
- Rich in minerals – calcium and magnesium
- 1 x 400ml tin full fat coconut cream
- 1/3 cup chia seeds
- 1/2 banana
- Small handful of mixed berries (fresh or frozen)
- 1 tsp coconut oil
- 1 tsp honey
- 1/2 cup raw cocao powder (optional)
I make this the night before, directly into a large glass jar that I then use to eat from. These ingredients will make quite a large serving that would be suitable for 2-3 people, or 1 hungry personal trainer!
- Add the tin of coconut milk and chia seeds first and stir with a spoon until the chia seeds are fully separated.
- Chop up the banana and stir in with the mixed berries.
- Add the coconut oil and honey to taste.
- Leave to stand for 30 minutes, then stir again to check there are no clumps of chia seeds; if too thick, add some filtered water.
- Store in the fridge overnight.