It was brekky on the deck this morning to soak up the winter warming rays of sunshine, before heading off to my local organic farmers markets.
These little chia pots are great for breakfast (or anytime really), as chia seeds are loaded with fibre, protein, healthy omega-3 fats, calcium, manganese, magnesium and phosphorus.
They also contain high amounts of antioxidants plus certain micronutrients including zinc, potassium, vitamins B1, B2 and B3.
From a shift work nutrition perspective, what I absolutely love about these tiny little black seeds is they help to provide sustained energy which is super important when you’re faced with ongoing tiredness as a result of working 24/7.
In fact the word “chia”, is the ancient Mayan word for “strength” – something every shift worker is in desperate need of don’t you think?!
Quite simply, our gut is meant to be sleeping at 2am – just like you!
- 200 grams of mango (or fruit of your choice). I cheated with frozen mango as it’s currently not in season at the moment!
- 1 banana
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla paste
- 1 x 400ml tin coconut cream
- 1/2 cup of chia seeds
- 1/4 of walnuts
- a drizzle of maple syrup
Place mango or fruit of your choice, banana, vanilla, cinnamon and coconut cream into a blender and blend until smooth. Pour into a bowl and fold in the chia seeds.
Divide into four ceramic pots, cover and refrigerate overnight.
Top with crushed walnuts and a drizzle of maple syrup.
P.S: Instead of using pots per se, pour chia mixture into sealed glass jars, that way you can take them into work for your early (or night shift!)
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