We have been having a lot of smoothies lately for breakfast -- which is great, but in an effort to switch things up a bit from the routine, while still being healthy, I decided to try out this chia seed pudding recipe from Food & Wine. It couldn't have been easier. Ari was not as big of a fan -- I will admit, the texture takes a little getting used to, but it pretty much just tasted like vanilla almond milk -- so, delicious. I used maple syrup (my dad makes it!) instead of agave, and vanilla almond milk (from Trader Joe's -- it's SO good), and served it with diced mango and just a touch of maple syrup drizzled on top. My note would be to make sure that you shake it occasionally while refrigerating -- the chia seeds in mine were a little unevenly distributed, making some parts more liquidy than others. Overall, it made a delicious, healthy , and filling breakfast -- and I always love anything that you can make the night before to make getting out the door in the morning that much quicker.
In the spirit of New Year's resolutions, I have been trying to up my intake of vegetables. A really easy (and relatively painless) way to do this is just to add some greens to a smoothie. This has become my go-to breakfast lately, and I think it's more filling than a mix of just fruit -- plus, you get lots of your vitamins for the day in before 9 am. Kind of a win-win situation, I would say. You can also substitute spinach or another leafy green for the kale if you prefer. Mango, Banana, & Kale Smoothie (serves 2)
1 cup fresh or frozen mango, cut into 1-inch pieces (if you use fresh, add a handful of ice)
1 banana, cut into 1-inch pieces
1/3 cup orange juice
1/3 cup almond milk
1 1/2 cups fresh kale, cut into small pieces.
Combine all ingredients in a blender and purée on high until smooth, 1-2 minutes. Serve immediately, adding ice if necessary.