Chia Seed Breakfast Pudding Topped with Rawnola and Banana

 

IMG_4384

I know, I know, going back to work after all the fun of Christmas and New Year  can be a little disheartening can’t it? The thought of waking up to the sound of my alarm was already making me sigh, I found myself daydreaming about pressing the “snooze” button before my head had even hit the pillow! With this in mind I decided to prepare my breakfast the night before because I just KNEW I wouldn’t want to get out of bed the next morning! Plus, in my opinion, the thought of a having yummy breakfast to wake up to always makes early mornings that little  bit easier to face (Yes and the fact I just LOVE breakfast!). I guarantee this little jar of goodness will have you leaping out of bed (ok , ok maybe leaping is a little TOO far, but I promise it will certainly help!) – Chia Seed pudding topped with Banana and my home made Rawnola. How did I make this heaven in a jar? Have a read below!

What you will need-

  • 2 cups of Oats
  • 1/2 cup of Chia Seeds
  • 1/3 cup of Flax seeds
  • 1/4 cup of chopped almonds
  • 1/4 cup of chopped hazelnuts
  • 1/3 cup of Coconut flakes
  • Coconut Milk- 2 Cups to 1/2 cup of Chia Seeds
  • Honey
  • 1 Banana

Lets get cooking!

Rawnola:

I mixed up oats, sunflower seeds, chopped hazelnuts, chopped almonds, flaxseeds and a few coconut flakes then sprinkled cinnamon and mixed in a little squeeze of honey before baking in the oven for a few minutes to achieve that “crunchy” texture you get from granola. Now in this particular case I made enough to last me a few days, so please bare this in mind when following the recipe! *Half the measurements  will make 2 servings*

Chia Seed Pudding:

Soak the chia seeds in coconut milk and half a scoop of whey vanilla protein powder (whey is optional) and leave it in the fridge overnight to soak. It will seem watery when you first put it in the fridge but will turn into a pudding like texture when left overnight.

The next morning all I had to do was cut up a banana and sprinkle some of my already prepared rawnola on top et voilà! A delicious and nutritious breakfast to start your day! You can add any fruit you desire I just love having a banana in my breakfast. It keeps me fuller for longer and energized for the morning ahead! It is also really tasty with blueberries or raspberries! ENJOY 💜

Advertisements

Poached Eggs with Spinach & Red Onion Sweet Potato Patties

IMG_4493

Eggs, Avocado and Sweet Potato have to be 3 of my FAVOURITE foods, I just love them in any way, shape or form! The combination of the three together tickles my taste buds every time! Here is a simple but outrageously tasty recipe I love to cook up on a Saturday morning:

What you will need:

  • Eggs (2 per serving)
  • 1 Ripe Avocado (1/4 avo per serving)
  • 1 large Sweet Potato mashed (Makes 4-6 patties)
  • 1 small red onion chopped
  • 100g of spinach leaves
  • Salt and Pepper to taste
  • Balsamic Vinegar (Just a dash)
  • Coconut oil (Olive oil can also be used)

Get Cooking!

Fill a deep pan with water, add a dash of balsamic vinegar and bring to the boil. Meanwhile sauté the chopped onion and spinach leaves and mix into the mashed sweet potato. Add salt and pepper to the mix and form into small patties as shown below.

IMG_4477

 

Heat up some Coconut Oil in a frying pan and once hot add the patties. Keep them on  a medium heat and flip them every 2 minutes. The poached eggs shouldn’t take as long as the patties so once the patties are sizzling away in the pan, crack your eggs into the boiling water then reduce heat slightly. Ensure the water is just above the eggs and cook for around 2-3 minute. The egg white should look firm and the yolk runny!!

Place crispy patties onto a plate and put your poached eggs on top with some avocado chopped up on the side! Happy breakfasting!