Start your day off right with greens - in chia pudding form! You won’t taste the spinach, and you will be happy you prepped this power breakfast the night before.
I’m writing this to you from the plane, and I am surrounded by a symphony of coughers. My personal solution to this is WINE, or potentially take a bath in hand sanitizer. I travel for work every week, sometimes taking anywhere from 2-4 flights, and I’ll be honest with ya, sometimes it’s glamorous and fun, and sometimes you may or may not have just contracted bird flu. Sigh. On the days that I travel, I try and take extra good care of my body because the flying really takes a toll - I eat really healthy, make sure to stay hydrated, and always getting in a ballistic or cardio workout so my joints get a lot of movement in before sitting on a plane for several hours. And I always look forward returning home to the DCC kitchen where I can whip up healthy, easy, and unique breakfasts like this one!
I don’t know about you, but I think that raw spinach is a serious superfood. It has such a mild (read: next to nothing) flavor when it isn’t cooked - you don’t notice it in smoothies or even tucked into sandwiches. I certainly notice it’s flavor a lot more when it is cooked (which I love as well). So I thought I would experiment with blending it into plain almond milk, and then using that to make chia breakfast pudding. And voila! Here’s another awesome way to incorporate more vegetables into your diet, starting right at breakfast! I love to get in greens at breakfast - in accordance with my “What Do All Diets Have in Common?” post. Yikes! I almost just knocked over my wine. We’re getting all Dierks Bentley “Drunk on a Plane” over here.
I am definitely going to be one of those moms who try and sneak in vegetables into their kid’s foods without them noticing (“you sneaky sneaky mom!!”). I’ll probably make them green smoothies and put them in opaque containers, or whip up a batch of these Extra Fudgy Paleo Zucchini Brownies, because I certainly like how I can experiment with adding more vegetables into my diet, and even making them in accordance with my raging sweet tooth. I didn’t add any sugar to the chia pudding, but instead topping it off with fruit and oats for flavor, texture, and bulk/nutrition. However, you could certainly add in a tablespoon of maple syrup or a packet of stevia if you’d prefer a little extra sweetness. Hey, you’re getting your greens in before 9am - go crazy!
Ah, there goes the crying baby. I actually don’t mind crying babies on the plane - I find it kind of amusing and I honestly feel worse for the baby. They just sound SO miserable and sad. It’s OK, little guy! I wish I could share some of my wine with you but…I think I’ll keep it all to myself :).
- ¼ cup chia seeds
- 1 large handful spinach
- 1 cup almond milk (I used unsweetened vanilla)
- 1 tsp cinnamon
- Dash of vanilla
- Toppings - fruit, rolled oats, granola, coconut flakes, nut butters
- In a blender, finely blend the spinach with almond milk. Add in the cinnamon and vanilla
- In a small bowl, mix the chia seeds with the green almond milk
- Place the chia pudding overnight in the fridge, or for a minimum of thirty minutes
- Remove and top with fruit and other toppings of choice!
If you like this, you’ll love: Blueberry Oatmeal Yogurt Bake (another great make ahead breakfast option!)
Thanks for stopping by! 
