& coconut Chia Pudding Overnight Jars
MAKE THEPUDDING
Have ready 2 pint jars with lids. Add to each jar / cup of the milk,
1 tablespoon of the chia seeds, 1/teaspoons maplesyrup, and 1 dash of vanilla and then stir well. Cover and refrigerate for at least 4 hours or up to overnight.
FINISH & SERVE THE PUDDING
Stir the chia mixture in each jar, then let the jar stand at room temperature until the seeds are plumped, about 10minutes.Divide the fruit evenly between the jars, layering it on top of the chia mixture. Sprinkle 1 tablespoon of the coconut chips on top of each fruit layer. Use a long spoon to dig right in, or screw the lid onto each jar for a breakfast to go.
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Soaked in liquid such as the nut milk in this recipe, chia seeds soften and develop a gel-like texture and look similar to tiny tapioca balls. Packed with fiber, protein, and cold-fighting antioxidants, they were part of the daily diet of the Aztecs and Mayans, who consumed them to maintain their stamina.
Breakfast
Makes
servings
14
1 cup old-fashioned rolled oats tablespoons applesauce1 teaspoon ground cinnamon tablespoons chopped toasted pecans, walnuts, or hazelnuts2– teaspoons honey or other sweetener
2 cups unsweetened nut milk, coconut milk, soy milk, or dairy milk
Cinnamon-Apple Oatmeal overnight Jars
MAKE THE OATMEAL
Have ready 2 pint jars with lids. In each jar, layer the following
in order: /cup oats,2 tablespoons applesauce, /teaspoon cinnamon, 2 tablespoons nuts, and 1–2teaspoons honey. Pour 1 cup of the milk into each jar, screw on the lids, and refrigerate for at least 4 hours or up to 3 days.
FINISH & SERVE THE OATMEAL
Remove the lids and enjoy chilled, or cover loosely with a paper towel and microwave on high for 1 minute to enjoy warm. Stir well before eating.
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Once you get the hang of the basic method, you can experiment with using fresh berries or diced fruit in place of the applesauce and a different spice in place of the cinnamon. Topping each jar with a dollop of plain yogurt just before serving is tasty and delivers an extra nutrient boost.
Breakfast
Makes
srevings
15
Breakfast
Makes
6 ice pops
1 cup strawberries, stemmed and sliced
1 tablespoon honey/ teaspoon fresh lemon juice1/4 cups vanilla whole-milk Greek yogurt/ cup granola, homemade (page 31) or store-bought
Yogurt Parfait Breakfast Pops
MIX THE STRAWBERRIES
In a small bowl, combine the strawberries,honey, and lemon juice. Using a fork, toss to mix and crush some of the berries. Let stand for 10 minutes.
FILL THE ICE POP MOLD
Have ready a 6-well ice pop mold. Spoon a generous tablespoonful of yogurt into the bottom of each mold. Spoon about 1 tablespoon of the berries over the yogurtin each mold, thentop with another generous tablespoonful of yogurtand 1 tablespoon of the granola;push the granola gently into the yogurt with the tip of the spoon so it doesn’t fall apart when the pops are unmolded. Insert an ice pop stick into the center of each well. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
UNMOLD THE ICE POPS
To unmold the ice pops, run the molds under hot water just until loosened, then gently but firmly pull the ice pops from the molds. Serve cold.
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A great grab-and-go option for busy school mornings, this frozen breakfast comes with plenty of nutrients—strawberries are packed with vitamin C, manganese, fiber, and antioxidants—to keep you on track for the day. Mango makes a nice alternative to the strawberries. Use fresh or thawed frozen mango cubes and purée them in a blender with the honey before adding them to the ice pop molds.
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» EGGS ADD A PROTEIN BOOST that’s hard to beat in the morning. To make sure no bits of shell end up in your eggs, crack each egg into a small bowl and check for shell fragments before slipping it into the hot pan.
Breakfast
Makes
burritos
2 tablespoons olive oil
/ cup chopped yellow onion/ cup chopped red bell pepper1 clove garlic, minced
1 can (15/) black beans or pinto beans, drained and rinsed/ cup water
Kosher salt and freshly ground
pepper
large eggs
flour tortillas, each about 9 inches in diameter, warmed1 ripe avocado, halved, pitted, peeled, and cut into 8 wedges/ cup Pico de Gallo (page 122) or store-bought salsa of choice
Fried Egg Breakfast Burrito
COOK THE VEGETABLES
In a large frying pan over medium heat, warm 1 tablespoon of the oil. Add the onion and bell pepper and cook,stirring occasionally,until tender, about 5 minutes. Stir in the garlic and cook until fragrant,
