Chia Seed Breakfast Bowl - Fast, Tasty, Healthy, Nutritious

What do you make for your boss whose gluten free, egg free, and on an Anti-Inflammatory Diet, which precludes oats, spelt, rye, barley and most dairy and sugar?  Oh, and by the way, did I mention he’s into the Food Combining Diet Plan??

This was my recent dilemma!  Poor guy had been subsisting on protein shakes every morning and we were both growing weary of the monotony.  In my search for a satisfactory alternative I stumbled across the   

Although many of Angela Liddon’s great recipes are unusable for my needs, this one, with just a few tweaks put a smile on my boss’s face this morning. Sweet Victory!!!

This recipe is best made the night before you are planning to serve, and refrigerated, as it needs a minimum of three hours standing time to thicken.  Makes 2 servings.

  • 1 ripe banana
  • 4 Tablespoons Chia Seeds
  • 1 cup almond milk
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon
  • 1 Tablespoon dried fruit of choice (Bing Cherries work nicely)

Mash the banana in a medium bowl.  Stir in the Chia seeds.  Whisk in the almond milk, vanilla and cinnamon.  Cover and place in fridge to thicken overnight.  You may soak your dried fruit in water overnight also, as it is easier to digest, but I personally prefer the texture of the un-soaked fruit.

  • 3 Tablespoons goats milk yogurt per bowl
  • Diced apple or pear
  • 1 Tablespoon raw cashews, lightly chopped (may substitute your raw nut of preference)
  • Cinnamon sprinkle

In the morning, divide the mixture between 2 bowls.  You may either lightly heat (1 or 2 minutes on high in microwave) or serve chilled.  Place your dollop of yogurt in the center.  Add your fruit and nuts and sprinkle with cinnamon.  Bon Appetite!

For the original recipe:




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