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I’ve been feeling like my breakfasts needed a jolt of inspiration, and this mango breakfast chia pudding is a step in the right direction. It’s creamy from nut milk, naturally sweetened with pure mango puree, and you can top it with as many nuts, seeds, and powders as you like.
I asked a bunch of you about your breakfast routines (here on Instagram), and was floored by the nearly 600 responses! If chia pudding isn’t your jam, definitely check out the breakfast comments attached to that photo – SO many great alternate ideas.
Today’s recipe, it’s super simple. First of all, I love chia for breakfast. Chia seeds are protein and fiber-rich, and are the richest plant-based source of omega-3 fatty acids. You can read more about why chia is often thought of as a superfood here. In practice, they keep me full, are a great vehicle for flavors I love, and are wonderfully versatile.
This chia pudding is super nutritious. It is vegan, dairy-free, gluten free, and naturally sweetened. As I mention above, you can boost it with as few, or as many toppings as you like. If you have a look at the photo below, you’ll see toasted almonds, shichimi togarashi spice (or use a pinch of cayenne), bee pollen, frozen mango pureed with a hand blender, banana chips, quinoa crispies or crisped brown rice.
Also, chia seeds are just cool in general. It’s because of the way chia seeds expand and gel up that the whole concept of chia pudding works. In addition, you can sprout chia seeds, use them to thicken dressings, or as a base for chia puddings like this one. They’re great!
Lastly, the crunch factor, let’s talk about it! It’s important. I like crunchy toppings on chia puddings, and the more the better. It contrasts with the the way chia gels. Banana chips are great, quinoa crispies are another favorite, and you can’t go wrong with toasted nuts and seeds. Enjoy!
Continue reading Mango Breakfast Chia Pudding on 101 Cookbooks
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This one is for semi-lazy nights when you still want to get something vibrant and seasonal on the table. All things green in a quick, weeknight pasta option. It’s feel-good food that won’t weigh you down. The ponzu dressing comes together in a flash, boosted with a good dose of garlic and a thread of toasted sesame oil. The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style. The recipe is incredibly versatile – it is vegan as written, you can use GF pasta if that is a consideration, and there is very little added oil, if you’re keeping an eye on that. It can adapt through the seasons – swap in asparagus/favas in spring, roasted cubes of winter squash or sweet potatoes later in the year. Enjoy! -h
Continue reading Weeknight Ponzu Pasta on 101 Cookbooks
The Vatican City is a champion for contemporary architecture, according to Norman Foster, one of several architects commissioned by the Catholic city state for the Venice Architecture Biennale. Read more
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