What's for breakfast: Chia seed pudding and dandelion "coffee"
I've always loved breakfast. People who say they never eat breakfast make me want to scream. How could you pass up the best meal of the day?! I could eat breakfast foods for every meal! Why would you ever skip pancakes, omlettes, bacon, yogurt+granola and waffles?! Ugh, I want them all right now.
My normal weekday breakfast is a bit more simple though. As we try to limit dairy (not that great for the skin), we found ourselves replacing our usual morning yogurt with a chia seed pudding. Warren makes a big batch every weekend and we each grab a jar to eat at work. I love chia seeds. They are incredibly filling, especially when paired with coconut milk, so my stomach isn't growling during my morning meetings. They are high in protein, calcium, Omega 3s and antioxidants. Plus they're super versatile. When combined with a liquid they naturally "thicken" it, creating a yummy pudding-like consistency. It's like having dessert for breakfast! Read more on the benefits here.
Here are some of our favorite chia seed pudding recipes (all from the wonderful PaleOMG):
- "Peanut Butter" and Jelly Overnight Chia Pudding
- Chocolate Coffee Chia Pudding
- Toasted Maple Pecon Chia Pudding
- Protein Pumpkin Pie Chia Pudding
I also am a big fan of "Dandy Blend" as a coffee substitute. I'm super-sensitive to caffeine and even just one cup of coffee (in the morning), will keep me wired all night and I won't be able to sleep. But I love the IDEA of coffee, so Dandy Blend is a great alternative. It looks like coffee and has a similar full-bodied taste, but it's made from roasted roots of dandelion, chicory and beets, and the grains of barley and rye. I buy the single servings to keep at work and a big bag for at home. If you're trying to limit caffeine, but can't give up your daily coffee, give it a try!