- 1 cup homemade cashew milk, almond milk or light coconut milk
- ½ teaspoon orange zest, preferably from an organic orange
- ⅛ teaspoon vanilla extract, more to taste
- 3 tablespoons chia seeds
- Recommended toppings: drizzle of honey or maple syrup, sliced bananas, fresh or defrosted berries, shredded coconut, toasted chopped nuts
Instructions
- In a small jar or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you’d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it’s easy to go overboard.
- Whisk in the chia seeds, cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.
- Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.
3. Make-Ahead Breakfast Muffins
If you like starting your day with something savoury, these egg-based muffins are so easy to whip up and just re-heat in the morning. Even better? You can make a big batch and freeze some – ensuring plenty of stress-free mornings in the weeks ahead.
Ingredients
- 4 slices turkey bacon, cut into 1/4-inch strips
- 8 cremini (baby bella) mushrooms, thinly sliced
- 1 cup packed chopped kale
- 2 tablespoons finely chopped sundried tomatoes
- 6 eggs
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- Pinch of nutmeg
Instructions
1. Preheat oven to 180 degrees C. In large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Using slotted spoon, transfer bacon to medium bowl.
2. Add mushrooms to skillet and cook 3 to 4 minutes or until softened, stirring occasionally. Add kale and sundried tomatoes; cook 1 minute or until kale is slightly wilted. Add veggies to bowl with bacon; toss until everything is well combined.
3. Meanwhile, in large liquid measuring cup, whisk eggs until well beaten. Whisk in milk, cheese, basil, salt, pepper and nutmeg.
4. Spray 10 cups of a standard muffin tin with cooking spray. Divide veggie/bacon mixture between 10 cups; pour egg mixture evenly over veggie/bacon mixture. If desired, sprinkle pumpkin seeds over egg mixture. Transfer to oven and bake 18 to 20 minutes or until eggs are firm. Serve immediately, or transfer muffins to wire rack and let cool completely, then transfer to zip-top bags and refrigerate or freeze for later use.
Muffins can be re-heated in microwave straight from refrigerator or freezer. Place on microwave-safe plate and microwave 30 to 45 seconds or until heated through.