Eggs are a surprisingly common food sensitivity. When a patient discovers they are sensitive to eggs, their first response is usually “Oh no, what do I have for breakfast?!?” Chia Pudding is a fantastic solution.
It’s ridiculously quick to make, vegan, gluten-free and rich in protein, Vitamin B1, B3, omega 3 and key minerals. I made a small batch of this each day at our recent Hawaii retreat for those who were eating a paleo diet, but it everyone loved it, so I ended up making a full bowl of it each day!
Here is my favourite recipe:
Coconut Chia Pudding
- 1 can coconut milk from a tin
- 1/3 cup chia seeds
- 1 teaspoon vanilla extract
- 1-2 tablespoons honey
Pour canned coconut milk into a bowl. Add in the rest of the ingredients and mix well. You can either cover this bowl and let sit overnight in the fridge or pour into individual mason jars (about 2/3 full). Just before eating, garnish with your favourite toppings such as granola, berries, nuts and/or coconut.