Breakfast

Overnight chia seed porridge

chiaingredients

As I mentioned last month, I’ve been experimenting with some new breakfast ideas lately. This week, I decided to try eating chia seeds for breakfast. I’m sure you’ve heard of the superfood properties of chia seeds: they are loaded with omega 3 fatty acids, antioxidants and a range of minerals including calcium. Chia seeds are also gluten-free and GAPS-legal, making them a great grain-free breakfast option.

To make the chia seed porridge, the chia seeds are simply mixed with coconut milk (or almond if you prefer) and a vanilla bean, and left to plump up in the refrigerator overnight. In the morning, just remove the vanilla bean and give the porridge a good stir.

The porridge heats up in just a couple of minutes on the stovetop. I enjoyed mine with some sliced banana, honey, and chopped roasted hazelnuts.

chiahot

I also enjoyed eating it cold with some sliced mango.

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It has more of a pudding-like texture when eaten cold. I think it will make a fantastic breakfast in the summer months topped with some sweet and juicy fresh berries.

I am also testing a “to go” version, perfect for office workers or teens with early morning sports training. I made a quarter recipe of the porridge in a jam jar, then added bananas, honey, nuts and mango.

chiatogo

I am also planning to use chia seeds in some muffins I am working on, so watch this space.

Overnight chia seed porridge

1 400 ml can of coconut milk (or same quantity almond milk)

50 g chia seeds (I used white but black is fine too)

1 whole vanilla bean

optional toppings – any fruit, nut, seed, honey, maple syrup, etc

Serves 4 – portions may look small but the porridge is very filling

Combine the coconut milk and chia seeds in a jar with a lid or other closed container.

Slice the vanilla bean in half length-wise. Scrape out the seeds and add to the mixture, then add the pods as well.

Stir, or better yet close the jar and give it a good shake. Refrigerate overnight.

In the morning, remove the vanilla bean and stir well. Heat up in a pan on the hob or eat cold as is, with whatever toppings you fancy.

 

Breakfast, Eggs, Snacks

Breakfast Muffin Frittatas

frittatafork

Healthy breakfasts have been on my mind a lot lately. I have been working on quite a few new breakfast recipes for the blog. I have also been trying to shake things up at home with some new breakfast ideas since the new school year started. I even talked with Mark Forrest on BBC Radio about healthy breakfasts a few days ago.

I would love to hear from you about how you keep breakfast healthy and interesting – please do speak up in the comments section.

In the meantime, these muffin breakfast frittatas were a hit at home. I made these with some (leftover) roasted courgette and pancetta but any vegetable, meat or fish would work (as well as cheese for those of you who eat dairy). My kids brainstormed some combinations they would like, so next up will be peas + spinach and potatoes + salmon. I made them for breakfast but they would also work well in a lunchbox or as a snack on the go.

Breakfast Muffin Frittatas

8 eggs

salt and pepper

whatever fillings you fancy – I recommend about 2 cups of vegetables and 1 cup of meat or fish – prepped and chopped

ghee or oil

Makes 12 muffin frittatas

Preheat your oven to 170°C/325°F/gas mark 3. Grease a muffin tin or silicone muffin tray with a bit of ghee or oil.

In a large bowl, beat the eggs until frothy and season with salt and pepper. Mix in your chosen fillings, then distribute into the muffin tin sections.

Bake for 20 minutes, then allow to cool for a few minutes before removing the frittata muffins from the muffin tin.