RECIPE: CHIA SEED BERRY BREAKFAST PARFAIT

With Kristin Cavallari’s True Comfort cookbook coming out recently, I was inspired to go back and look through her first cookbook, True Roots. One of my favorite breakfast recipes from that book was a Chia Seed Parfait. I had had chia seeds before- in things like oatmeal and once, a decade ago, mixed into orange juice (health benefits-wise, mixing it in with OJ is great but I wouldn’t recommend it because the seeds ended up coagulating at the bottom of the glass ending the experience with a mouth full of sludge)… But until True Roots, I had never enjoyed the seeds in the form of dessert (for breakfast).

This week, I did my own variation of the parfait, incorporating strawberries and blueberries both, and it was a big hit with the whole household- little and big kids alike. It’s a nice way to start off the day with some sweetness while still keeping it healthy and nutritious. Give it a try and let me know what you think!

CHIA SEED BERRY BREAKFAST PARFAIT (Serves 2)

Ingredients:

(1) 25 oz can of full-fat coconut milk

1/2 cup. chia seeds

1 tbsp. of Agave syrup

1 tbsp. vanilla extract

1 tbsp. pure maple syrup

1/2 cup. fresh blueberries

1/2 cup. fresh strawberries, sliced

1/4 cup. shredded coconut (optional)

Directions:

There is no particular order in which you need to mix all of the above ingredients together, but I would do it in a bowl or glass container where you can keep it, covered and refrigerated, overnight. Mix well, cover and pop into the refrigerator the night before you plan to enjoy it and enjoy the next morning with your coffee or tea! … And let us know in the comments how it was!