I don’t know about you, but breakfast is my favorite meal of the day. I could eat it all day long, although that might be because I essentially eat foods that can be eaten at any time of the day. Don’t get me wrong, I love my juices, but sometimes I crave something solid that I can chew rather than drink. Juicing is great and all, but constantly removing the fiber from all your foods for a drink can have negative affects for your digestive system if your diet does not consist of any other fiber source. I am a true advocate of switching things up and making sure my diet is well balanced, so I decided to make a quick chia breakfast-on-the-go cup for this up coming week to take a break from the juices. Let me tell you, I am already obsessed with this recipe and I am looking forward to every morning just so I can eat this again.
This recipe is made up of 5 main ingredients: chia seeds, bananas, non-dairy milk, beets, and mangos. It is difficult to make a breakfast that is healthy and dairy free without having to go out and buy all the expensive specialty non-dairy items like vegan cheeses (which I personally dislike most brands anyway), vegan yogurt, vegan cream cheese, and more. Although, I am not a full vegan, I try my best to limit all animal and dairy products from my diet by eating mostly plant based. I am not going to lie and say I never eat meat because when my family has get togethers my dad makes his famous dish and I can’t say no to that.
Well, I wanted to make a vegan friendly, quick, and easy breakfast recipe that is loaded with vitamins and minerals for everyone to try. The dairy-free milk is the only item you may not have in your household, but it can be found at any grocery store for a fair price. I buy mine at Jewel Osco for $2.99 a gallon (final price with use of coupon). I recommend checking websites for the brands of your choosing for coupons before going shopping. Usually many vegan brands offer coupons for a few dollars off their products. Silk always has $1 off coupons for milk products and you will receive a coupon at the register on your receipt too!
I prepped this meal Sunday night and portioned it out for the rest of the week in mason jars. If you are the person who does not have time in the morning to eat a good substantial meal, then try this recipe because chia pudding will keep in the refrigerator for about 5 days so it works out perfectly to last you till Friday. All I did was blend the pink layer with a frozen banana, mango, and beets; mixed the chia layer; than poured it into each jar. You could wait till each morning to top the recipe with fresh fruit, seeds, or nuts of your choice or put the toppings in with the recipe when you’re meal prepping so you literally have the mason jar ready to go in the morning.
Quick Chia and Beet-Mango Breakfast Cup
Preparation time: 10 minutes
Serves: 6 (8oz cups)
(For the Chia Blend)
2 cup coconut almond milk, unsweetened
4 Tbsp chia seed
2 Tbsp organic honey
2 tsp vanilla extract
(For the pink layer)
1/2 cup coconut almond milk, unsweetened
3/4 cup beets, peeled and chopped
3/4 cup mango, frozen and chopped
1/2 banana, frozen
1 tsp vanilla extract
1 tsp ginger, grated
Toppings (optional): granola, blueberries, raspberries, blackberries, mango, kiwi. I used a mixture of fresh and frozen fruit because as the fruit unfreezes the juices seep into chia blend and get absorbed by the chia seeds creating an extra tasty breakfast cup.
1. Blend dairy free milk, beets, banana, mango, vanilla, and ginger. Any blender will work, but I love my magic bullet especially since beets were added to the mix. You want to make sure their is a smooth consistency with this. Blend for about 1 minutes.
2. Next, blend the dairy free milk, banana, vanilla, and honey. Takes less than 1 minute. Add the chia seeds into the mixture and stir. The longer you let the chia pudding sit the consistency will become thicker. That is why this is perfect to make the night before.
3. I started filling each mason jar with the beet-mango layer, added some granola and fresh/frozen fruit, added the chia layer and topped with more granola and fresh/frozen fruit. Of course, you can assemble this however you choose 🙂 !
If you try this recipe please tag me in it and tell me how you enjoyed your quick chia breakfast cup! Feel free to share my blog with friends and family! I would greatly appreciate it if you did! 🙂
Remember to start your day with a nutritious breakfast and live MyNutritionVision with me everyday!
Per serving (8 fl oz): Calories: 146; Total Fat: 5.6 g (Saturated Fat: 0.8 g); Cholesterol: 0 mg; Sodium: 97.6 mg; Potassium: 313.7 mg; Total Carbs: 18 g; Dietary Fiber: 6.3 g; Protein: 3.1 g; Calcium: 24.8 %.