By Tonya Peele
Chia seeds soaked overnight in milk turn into a quick, eco-friendly, clean-eating breakfast that’s low in calories and full of protein & fiber to get me through the morning without the urge to nibble on unhealthy snacks at work. I try to limit going into the break room at my job because there’s almost always sandwiches, cookies, muffins and other calorie-rich treats left over from sales trainings, meetings, celebrations and the like.
I make my chia pudding in a glass jar with a sealable lid so I can take it to work if I don’t have time to eat it at home. I make my chia seed pudding in glass just in case I decide to warm it a little in the microwave. I don’t microwave in plastic. Do you?
Saving my health starts at the beginning of the day and it starts with breakfast.
- ¾ cup almond, soy or rice milk, unsweetened (original)
- 1 teaspoon honey
- 3 tablespoons chia seeds
- ½ cup blueberries (fresh or frozen)
- Put milk, honey, chia seeds and blueberries in a 2-cup glass bowl with a lid or a Mason jar. Stir well with a spoon – make sure all the chia seeds are mixed into the milk and not stuck to the side of the bowl/jar.
- Refrigerate overnight.
- When ready to eat, stir well. Top with nuts, additional fruit, or coconut flakes.