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

By Nadja Hoyer-Booth

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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 www.OhSheGlows.com.   

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.

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.

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: www.ohsheglows.com

 

 

 

Published on Mar 05, 2013

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