My fellow IIN health coach, Elisa Haggerty, has developed this blood-sugar friendly chia breakfast pudding that’s GAPS, SCD and Paleo-legal.
Serves: 1
Prep time: 5 minutes
Source: Culinary Farmacy
Ingredients
- 1 cup almond milk, coconut milk or hemp milk
- 1 tablespoon coconut oil or ghee
- 1 pinch dried stevia
- 1/2 tablespoon vanilla extract
- 1 tablespoon maca (optional)
- 4 tablespoons chia seeds (or more, if you want a thicker porridge)
- 3/4 cups blueberries or other berries
- ground cinnamon (to taste (I prefer Ceylon cinnamon))
- 2 tablespoons local bee pollen
Directions
Place the first 5 ingredients in a blender and blend for 30 seconds. Pour the milk mixture into your breakfast or “on the go” bowl. Add in the chia seeds and stir. Let it sit for at least 30 minutes so that it really thickens up and becomes gelatinous.
Stir and add in berries and spice of choice, such as cinnamon and nutmeg. Optional: for an extra protein/omega 3 boosts, toss some bee pollen and hemp seeds on top!
See Also
Sign up for my best gluten-free, dairy-free recipes below:
