chia seed breakfast pudding

Try making this Chia Seed Breakfast Pudding the night before for a ready-to-go breakfast the next morning!

Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

I forgot how much I love chia seed pudding!  Warm oatmeal usually replaces chia seed pudding during the cold winter months and even though the mornings are still freezing, I’m bringing it back! (wishful thinking that warmer weather is on its way!)

The other reason I am incorporating chia seed pudding into my day is for the added nutrition needed now that I’m well into my third trimester.  During the third trimester calcium needs increase due to rapid fetal bone development. If calcium intake is not adequate, the mother’s body will pull calcium from her own body to accommodate for the baby’s needs.  Which is pretty cool, but leaves mom depleted and at risk for osteoporosis later down the road.

One dairy free solution to high calcium needs is chia seed pudding!

 When made with soy milk, this one meal will provide around 35% of my calcium needs!  It also provides 20 grams of protein and 18 grams of fiber, which is a much-needed hefty dose especially during pregnancy!

Not only do chia seeds contain ample amounts of calcium, they are omega 3 fatty acid powerhouses!  Omega 3’s are essential for baby’s brain and eye development, which is at its fastest growth spurt during the last trimester.  Omega 3 fatty acids are also shown to prevent depression during pregnancy as well as postpartum.

Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

chia seed breakfast parfaits
 
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Makes 1 large portion. Nutrition facts calculated with using soy milk. Fruit not included in nutrition facts.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 1
Ingredients
  • 3 tablespoons chia seeds
  • 1 cup milk of your choice (I used soy milk)
  • 1 tablespoon pure maple syrup
  • ⅛ teaspoon pure vanilla extract
Instructions
  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
  2. Eat as is or serve with fresh fruit or granola, enjoy!
Nutrition Information
Serving size: 1 Calories: 360 Fat: 14 Carbohydrates: 41 Sugar: 13 Fiber: 18 Protein: 20

 Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

For a sweet treat dessert option try adding cacao nibs and coconut whip cream :)

Print
chia seed breakfast pudding

Ingredients

  • 3 tablespoons chia seeds
  • 1 cup milk of your choice (I used soy milk)
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon pure vanilla extract

Instructions

  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
  2. Eat as is or serve with fresh fruit or granola, enjoy!
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honey lime butternut squash and quinoa salad

This is not your average butternut squash recipe!

My mom went to a farm in Connecticut last week and brought us back loads of butternut squash.  I wanted to try something a little different then the normal “fall” flavors so, I added cumin, lime and sesame seeds.

We don’t eat much dairy in our house so, I always try to sneak calcium rich ingredients into our meals.  Sesame seeds are such a great source of calcium, 88 mg in only 1 tablespoon!  They have such a mild flavor and can be added to almost anything…smoothies, raw dough balls, baked goods, salads, you  name it!  For a little calcium boost, I always sprinkle sesame seeds onto Noah’s meals (he has no idea!).

honey lime butternut squash and quinoa salad ~V/GF~

Honey Lime Butternut Squash and Quinoa Salad

2 cups butternut squash, cut into bite sized pieces

2 cups quinoa, cooked

1 cup red cabbage, thinly chopped

3 scallions, chopped

2 tablespoons sesame seeds

honey lime butternut squash and quinoa salad ~V/GF~

For the Dressing:

2 tablespoons olive oil

1 tablespoon honey (agave if vegan)

3 tablespoons fresh lime juice

dash cumin

salt and pepper to taste

honey lime butternut squash and quinoa salad ~V/GF~

-Toss butternut squash in a drizzle of olive oil, place on a baking sheet and bake at 400 degrees for 25-30 minutes or until tender.  Let cool.

-In a large bowl, combine cooked quinoa, butternut squash, red cabbage, scallions and sesame seeds.

-Meanwhile, whisk together dressing ingredients, pour over salad and mix until well combined.

-Enjoy!

honey lime butternut squash and quinoa salad ~V/GF~

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