Overnight Super Matcha Chia Pudding

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I love breakfast foods but I don’t have a HUGE desire to change things up all the time. I could probably eat one of two things every day for breakfast and be perfectly okay with that. Avocado toast and granola with yogurt. I used to be big on oatmeal but that really changed after a few years of eating that almost everyday (as an alternative to cereal).

I’m at a point where if I’m not hungry after drinking a hot cup of chai with almond milk or some type of crazy a** elixir I make in the morning, I just could go without breakfast altogether. Then there are mornings where I wake up famished wondering if I ran out of my millet bread for avocado toast or if I should pop open a new bag of granola.

I’ve had a pretty serious matcha obsession since giving up coffee in January and I’m always looking for new ways to make it even better besides whizzing it with almond milk, butter, and coconut oil. I mean, it’s a pretty badass way to consume it and it’s rather flawless. If it’s not broke don’t fix it 😉 But a wave of inspiration led me to give this recipe a try.

Matcha, is actually powdered green tea (the green tea leaves are dried then ground into a sexy powder). This super powered powder is loaded with L-Theanine, an amino acid that helps balance the caffeine content. L-Theanine is known to provide a sense of calm (I can dig that). It’s a great source of antioxidants, improve focuses and concentration while also supporting sexy skin.

When combined with chia (a superpowered superfood all by its bad self) you get a happy, healthy dose of Omega 3’s, high fiber, protein and is a natural mood booster (hello glow) throughout your cycle (if you’re a lady). I’m all about them good mood foods and the combination of calm and clear, matcha with mood-boosting chia is a match made in breakfast heaven.

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The best part of this recipe is you can make it overnight and just grab and go in the morning. Well, I like to add a few things as toppings to make it a little more exciting 😉

Overnight Super Matcha Chia Pudding

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Total time: 1-8 hours (the longer you leave it the better)
Serves 1 hungry human

What you need:

  • 1 heaping teaspoon of matcha powder
  • 1/2 cup chia seeds
  • 1 cup coconut milk (full fat)
  • 1/2 cup almond/macadamia/rice/soy/cashew milk (your choice)
  • For sweetness: 1 teaspoon coconut nectar or 1 teaspoon of grade B maple syrup
  • Optional add-ins: maca, moringa powder (for an added green boost), coconut oil (best if warmed up and added in after being refrigerated)
  • Toppings: mixed berries, goji berries, coconut flakes, pepitas (the options are truly endless)

How you make it:

  1. Combine coconut milk and other nut milk of choice with matcha (and sweetener/add in’s) in a blender. Blend until incorporated and frothy.
  2. Whisk chia into your mixture and place in a container. Pop in your fridge and let the mixture get acquainted overnight.
  3. Before you indulge, stir your superpowered chia pudding and add a little more nut milk or coconut milk to achieve your desired texture. The sweet spot for me seems to be about 2-4 tablespoons 😉
  4. Top with a few of your favorite things and feel glorious and full.

How do you take your matcha?

Peace, love and NO Beef!

G

 

Protein Powered Mason Jar Muesli

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Wait…what in the heck is a Muesli?!

For the last few weeks, I’ve been packing my breakfasts for work (in addition to my daily green smoothie)…and besides the usual overnight oats, I decided to give Muesli a go. And besides, I have some kickass protein powders that I figured belonged in my breakfast (and no longer in my smoothie…I think I over did it for the last month, so I’m all about switching thangs up).

But wait…for realz, what is muesli?

According to our friend the Dictionary and Wikipedia, muesli is a: breakfast and brunch dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, and may be mixed with cow’s milk, soy milk, almond milk, other forms of plant milk, yogurt or fruit juice. 

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Now, I’m not a fan of mixing oats with juice but I’m all about the yogurt and almond milk combo. It’s really nourishing, filling and pretty friggin’ deeeeelish.

This recipe makes breakfast even more amazeballs. It keeps you satisfied because it’s jam packed with protein (that Bob’s Red Mill, really hits it on the head), a variety of textures (I’m all about the crunchy) and keeps the body cool. Sometimes hot oatmeal is not sexy on a muggy summer day.

Besides, don’t you think your breakfast could use an upgrade?! I know I like a little variety (here’s my overnight oats recipe…it’s similar and perfectly adaptable).

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Sweet Potato Brekkie Bowl with Tahini Dressing

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Can you tell I’m just a wee bit obsessed with sweet potato?

Last week I was such a grump. Aside from the unfortunate combination of PMS and detoxing, I was freakin’ hangry as f*ck. I LOVE food so if I have to overly think and overly strategize my food it takes away from my fun and leads to an unhappy G.

So far I’m on day 11 of my sugar detox with just 10 days to go. And I’m feeling good today but last week I was not nice. And the only thing that really saved me besides an entire avocado every single day: sweet potato.

Sweet potato and I are boos. We go way back. I didn’t like them much as a child but now that I know how to roast them and even make a hash out of them, there is no going back.

Now this recipe came out of nowhere.

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