I LOVE having a prepared breakfast, I can grab and go. With 3 small children, my mornings are spent getting them ready first, then getting myself ready and out the door. I used to “skip” breakfast, which is a horrible way to start your day. Coffee was breakfast, who needed anything more, right?
Back on January 15th, when I started my first round of Whole30; I rediscovered breakfast. After all it IS the most important meal of the day. It sets up your whole day, and kick starts your metabolism!
As a breastfeeding mom I wanted to incorporate foods that boosted my breast milk supply. Enter chia seeds, flax meal, coconut, and almonds. After some research into breakfast ideas for breastfeeding mamas, I found these delicious chia pudding recipes. The BEST thing about chia seed pudding, is you make it the night before and it is ready the next morning; great for us moms on the go! I make mine in small mason jars, super easy to put in my bag and fly out the door.
Check out 2 of my favorite chia pudding recipes. Please remember, I cook to taste, so my measurements may not be exact.
Pumpkin Chia Pudding (Paleo recipe)
1 cup canned pumpkin, 10-12 oz whole full fat coconut milk, pumpkin pie spice (to taste), 3 pitted Medjool dates, 1/4 cup chia seeds, 1 tablespoon ground flax seeds, 1 ripe banana, maple syrup (to taste). Put in a blender together, and blend until smooth. Divide into 2 small mason jars. (makes 2 servings)
Almond Banana Coconut Chia Pudding (Paleo recipe)
10-12 oz whole full fat coconut milk, 1/4 cup chia seeds, 1 tablespoon ground flax seeds, 1/4 cup shredded unsweetened coconut flakes, 3 pitted medjool dates, 1 tablespoon almond butter, 1 ripe banana, maple syrup (to taste). Put in a blender, blend till smooth. Divide into 2 small mason jars. (Makes 2 servings)