We’re humming along. Homework done – check. Soccer gear cleaned and packed up – check. Work reading folder – check. Lunches or lunch money – check. Ballet bag packed – check. Gas in the car – check. And we’re off, except that while the car’s tank is fueled, ours might not be.
Breakfast Delight
Truly, it is easy for me to forget about breakfast. I don’t wake with a natural hunger and after a strong cuppa Joe, I can put it off until mid-day. I do try to eat something every morning because while waiting ’til lunch might work for me, it doesn’t provide coverage for the growth spurts occurring under our roof. And the growth is intense right now – especially for my youngest. My son is the dictionary definition of Osgood-Schlatter disease which sounds much worse than it really is but any time they’re in pain, it’s hard.
We’re trying to focus on easy to grab food that can be made ahead, provides a solid nutritional standing and doesn’t make a huge mess in the car if it has to be eaten there. I am also really sick of protein bars although I’m interested to hear if you might have one that you really like.
And what about the chia hype? Chia is also known as Salvia Hispanica. I’ve read quite a bit and have settled on the benefits in this webMD article. Chia is not a weight loss phenomena but it is an incredibly dense nutrient. Those little seeds that grow green hair on red clay pets are packed with protein, fiber and Omega 3s. They are easy to throw into a smoothie, yogurt or other snack.
Raw Chia Pudding
modified from this recipe by The Farmers Taft
Yields 3.5 cups
Ingredients:
- 1 c. raw cashews
- 2 c. filtered water
- 2 T. raw honey
- 2 t. vanilla extract
- 1/2 t. sea salt
- 2 t. coconut oil
- 7 T. chia seeds
Directions:
Soak the cashews for at least two hours, then rinse thoroughly. Put all ingredients except the chia seeds into a high speed blender. Blend on high for about a minute or until the mixture is smooth. Pour the cashew milk into a bowl and stir in about half of the chia seeds, making sure they don’t clump together.
Gradually add in the remainder. Cover the mixture and put in the refrigerator. Stir after about a half hour (set a timer for this as it’s so easy to forget), Recover and let the mixture sit overnight. The next morning you’ll have a terrific breakfast pudding that the kids might also want for an after-school snack.
What’s your “get out of the house fast” secret?
Agrigirl's Blog 
Sally
/ January 24, 2016We like to make a pot of oatmeal with hemp and chia seeds , walnuts and blueberries and cinnamon. I pour it into a square baking pan. Then we cut out squares, chilled and pour yogurt and honey or maple syrup over it. It makes a great breakfast or late night snack and helps me to sleep. I will try your pudding. It sounds yummy as well.
Tammy
/ January 26, 2016Sounds like a perfect hack Sally.
Lynn
/ January 24, 2016Sounds delicious and really healthy! I like to either make baked oatmeal for an easy to transport, healthy breakfast in the winter. In the summer I like yogurt parfaits that I a make up the night before.
Tammy
/ January 26, 2016Baked sounds like you do it in the oven Lynn. Is that right? You are in a very very busy stage so I know that your tips are tried and true.
Lynn
/ January 27, 2016Yes! Although you can make it in the crockpot overnight too. Tastes good hot or cold. Very versatile – you can add/subtract ingredients based on preferences and/or what you have on hand.
nrhatch
/ January 24, 2016I keep a container of chia seeds on the counter to sprinkle onto salads and hot dishes but I haven’t tried chia pudding yet. Tonight I sprinkled some on a curried cauliflower dish, along with peanuts ~ very good.
Like you, I’m not much for eating in the morning. Usually just coffee, unless I’m hungry.
Tammy
/ January 26, 2016I haven’t thought to expand my chia repertoire like that Nancy. Good call.
Lisa H
/ January 25, 2016Oh, that sounds yummy! I don’t use chia seeds very much, but should experiment with those more often.
Tammy
/ January 26, 2016No eggs. No dairy 🙂
Tiffany Anderson
/ January 26, 2016I love this! We are in the if I don’t like how it looks mom, I’m not eating it. This is so timely as our littlest eats overnight pumpkin oatmeal that cooks itself in the fridge overnight. I just Google a quick recipe and combine in a mason jar the night before. Our biggest and pickiest eater is into Z bar for kids or spinach protein smoothies, as we’ve managed to exhaust Larabars.
Tammy
/ January 26, 2016Mason jar meals. Good thought. I’ll look into it for a future hack Tiffany.
Tandy | Lavender and Lime
/ January 28, 2016I do not eat breakfast during the week until I am at work. I want to make a good protein bar as the store bought ones are not decent in my opinion! Off to read about Osgood-Schlatter disease now xox
Tammy
/ February 4, 2016Yes, when you create that really good bar, please share!
hotlyspiced
/ January 29, 2016I’ve been remiss in not eating breakfast as well. And I do know I should. I just seem to run out of time. I am trying to be more organised and make a smoothie, often with chia seeds! xx
Tammy
/ February 4, 2016Sometimes when I make a smoothie, I load up the blender the night before and put it in the fridge. It helps.
I Wilkerson
/ February 1, 2016I need to use chia seeds more! For my breakfast hack, I like to scramble eggs with leftover dinner vegetables. At a high heat it’s really fast and getting a serving of vegetables at breakfast really helps everyone get in their five servings.
Tammy
/ February 4, 2016That is one of my favorite meals – breakfast, lunch or dinner.
Sheryl
/ February 13, 2016It sounds like a healthy, easy-to-make breakfast food.
Tammy
/ February 13, 2016I love anything that I can make ahead and have ready. Do you have a favorite like that?
Hemangini
/ March 25, 2016I love chia seeds and this recipe is a masterpiece! In fact I just made a kesar thandai with chia seeds … Love it. It’s not only healthy it even makes you happy. haha Loved this recipe. WIll try next.
Tammy
/ March 28, 2016I don’t know what a kesar thandai is! Tell me more.
Hemangini
/ March 30, 2016umm… First milk is boiled then cooled down and put in fridge till chilled…later on mixed with Kesar+Almonds+Bit of Ginger juice+Sugar to taste… 🙂 On hot May days it’s tastes great. lol