A Protein-Packed Breakfast

Coconut-Ginger Chia Seed Pudding Parfaits

recipe by patterson watkins
photo by shana smith

Coconut-Ginger Chia Seed Pudding Parfaits

recipe by patterson watkins
photo by shana smith

Chia seeds are like tiny fighters working to fill your body with vital nutrients. Steep in coconut milk, add fresh fruit, and get ready for an irresistibly easy breakfast.

Pudding:
  • 6 tbsp. chia seeds
  • 2 c. coconut milk
  • ½ tsp. vanilla extract
  • 1 tbsp. maple syrup
  • 1 tsp. fresh ginger, peeled and finely minced
Fruits:
  • 1 kiwifruit, peeled and diced
  • 4 strawberries, diced
  • ¼ c. blueberries
  • ¼ c. mangoes, peeled and diced
Garnish:
  • Extra fruit
  • 2 tbsp. toasted shredded coconut
  • Mint


Print Recipe
  1. Whisk chia seeds, coconut milk, vanilla, maple syrup, and ginger in a medium-sized bowl. Cover, and refrigerate for 2–3 hours or until set.
  2. Layer fruits and chia pudding in 8-ounce glass jars until they are full. Garnish with extra fruit, toasted coconut, and mint.
  3. Serves 4

Treat friends and family to a delicious breakfast by sharing this recipe on social media.

Up Next:

Persian Herb and Leek Frittata

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Rick Pezzner

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(425) 333-6004
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Posted in January 2020 on Nov 21, 2019

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A Protein-Packed Breakfast

written by alexa bricker

You may have already heard that breakfast is the most important meal of the day. Aside from jump-starting your metabolism and fueling you for the rest of your daily activities, breakfast is an opportunity to treat yourself to something that makes you feel good. These creative and protein-rich breakfast ideas do just that.

For as tiny as they appear, chia seeds are one of nature’s most mighty superfoods. They are packed with fiber to keep you full, and, when paired with delicious fruit and flavorful coconut and ginger, you have a thoroughly nutritious and delicious meal.

Eggs are a breakfast staple, but if you’re tired of the typical sunny-side up eggs, try them in this loaded frittata instead. Top with a dollop of Greek yogurt and a sprinkle of pomegranate seeds, and devour!

Share this pair of healthy breakfast ideas on social media!

Up Next:

Coconut-Ginger Chia Seed Pudding Parfaits

Posted in January 2020 on Nov 21, 2019

Ready to send your own Digital Edition?
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A Protein-Packed Breakfast

Persian Herb and Leek Frittata

recipe by patterson watkins
photo by shana smith

Persian Herb and Leek Frittata

recipe by patterson watkins
photo by shana smith

This eggy frittata gets its flavor flair from a blend of Middle Eastern herbs and spices. It’s loaded with leafy greens and garnished with pomegranate seeds and yogurt for a delicious, simple, and visually impressive dish.

Frittata:
  • ½ c. cilantro
  • ½ c. parsley
  • ½ c. dill
  • 1 leek, green and white parts, chopped
  • 2 garlic cloves, minced
  • ½ tsp. ground cardamom
  • ½ tsp. ground coriander
  • 1 tsp. ground cumin
  • 1½ tsp. kosher salt
  • 1 tsp. baking powder
  • 8 eggs
Toppings:
  • ½ c. plain yogurt or sour cream
  • ½ c. pomegranate seeds


Print Recipe
  1. Preheat the oven to 450°F.
  2. In a large bowl, whisk the frittata ingredients until blended.
  3. Generously spray a large cast-iron skillet with pan-release spray. Pour the frittata batter into the pan, and bake for 12 minutes or until cooked through and light golden brown.
  4. Let rest for 15 minutes before slicing and serving. Garnish with yogurt or sour cream, and pomegranate seeds.
  5. Serves 6

Posted in January 2020 on Nov 21, 2019

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