Vegan Protein Pancakes \\ Pancakes Véganes et Protéinés

I have oatmeal every day, and I love it. I find it comforting, and I love that it keeps me full for so long. Once in a while, however, I like to spice things up and have my oatmeal in pancake form. That’s right, I basically just use the same ingredients, blend them up and make pancakes. Trust me, it’s delicious!

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Here’s what you need:

  • 1 1/4 cup/ 140g of quick oats
  • 1 scoop/ 22g of protein powder (I use chocolate Iron Vegan)
  • 1 tbs / 10g of raw cacao powder
  • 1 tsp / 5g of baking powder
  • 1 1/4 cup / 280ml of almond milk
  • 1/2 banana

Toppings: Mixed berries, 1/2 banana, maple syrup, maybe some chocolate chips? Go nuts! hum, nuts, that’s a good idea!

  1. Place the oats in your blender or food processor and blender until you have flour. Add the protein powder and baking powder. Blend everything up.
  2. Add the milk and banana and blend until everything is smooth.
  3. Let the batter sit for a few minutes until in thickens.
  4. Heat up a non-stick pan on medium heat and pour on some of the batter. Let cook until the top of the pancake is nice and bubbly. Turn over and cook for a few minutes on the other side. Repeat until all your batter is gone. Enjoy!

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These are my favourite pancakes! It’s really important that you let the batter sit before you try to cook the pancakes. If not, it will be too liquidy and it will end up being a weird mess. Trust me on that too, it’s not a pretty sight. Anyways, this is delicious, so let me know if you try it out!


J’adore mon gruau quotidien. Je trouve ça réconfortant, et j’aime que cela me garde rassasiée toute la matinée. Une fois de temps en temps, j’aime bien préparer un petit déjeuner un peu plus excitant. Alors, je mets les ingrédients de mon gruan dans mon robot mélanger et j’en fait des pancakes! Yup! Mais croyez-moi, c’est vraiment délicieux.

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Voici ce dont vous aurez besoin:

  • 1 1/4 tasse / 140g de flocons d’avoine rapides
  • 1 portion / 22g de poudre protéinée (j’utilise celle de Iron Vegan au chocolat)
  • 1 c. à soupe / 10g de poudre de cacao
  • 1 c. à thé / 5g de poudre à pâte
  • 1 1/4 tasse / 280ml de lait d’amande
  • 1/2 banane

Pour les garnitures: des fruits rouges, 1/2 banana, du sirop d’érable et des brisures de chocolat. Peut-être aussi de noix?

  1. Placer lesflocons d’avoine dans votre mélangeur et réduisez les flocons d’avoine en poudre. Ajouter la poudre protéinée et la poudre à pâte. Mélanger jusqu’à ce que le tout soit homogène.
  2. Ajouter le lait et la banane et mélanger jusqu’à ce que la pâte soit bien lisse.
  3. Laisser la pâte reposer pour quelques minutes pour qu’elle s’épaississe.
  4. Chauffer une poêle plate à feu moyen et y déposer un peu de la pâte. Laisser cuire jusqu’à ce que le dessus soit pris. Retourner et faire cuire quelques minutes de ce côté-là aussi. Répéter jusqu’à ce que toute la pâte soit devenue des pancakes. Savourez!

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Ce sont mes pancakes préférés! Il est vraiment important de laisser la pâte reposer avant d’essayer de la faire cuire car sinon elle ne sera pas assez épaisse et vous aurez un beau dégât. Faites moi confiance. En tout cas, c’est vraiment délicieux alors dites-moi si vous essayez!

Apple Oat Muffins, Vegan! \\ Muffins aux pommes et à l’avoine véganes!

(Version française plus bas!)

Tonight, I was meal planning and prepping food with my boyfriend, and I realized that we did not have any more quick oats, my usual breakfast option. We still had rolled oats, but these take ages to cook… unless you use them to make yummy muffins! Here we go!

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Here is what you need:

  • 1 1/2 apple sauce
  • 1 ripe banana
  • 1 cup quick oats (I still had some in the back of my pantry!)
  • 2 cups rolled oats
  • 2 tbs peanut butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbs maple syrup
  • 1/2 cup almond milk
  • 1 cup almonds
  • coconut oil for the muffin tins

Here is what you do:

  1. Preheat your oven at 350F.
  2. Quickly mash the banana in a large bowl and add the rest of the ingredients. Mix well. The mixture should be thick, but not soggy.
  3. Oil the muffin tins with some coconut oil. Fill the tins to the rim as the muffins will not rise much.
  4. Bake for 17 minutes. Let the muffins cool in the tin. Keep them in an airtight container and grab one in the morning!

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These are really great if you know that you will not have time to have breakfast at home in the next few days. They are filling, slightly sweet and deliciously chewy. Give them a try and let me know what you think!


Ce soir, alors que nous préparions nos repas pour la semaine, j’ai réalisé que je n’avais plus de flocons d’avoine pour mes petits déjeuners! Par contre, il me restait des flocons d’avoine entiers qui prennent tellement de temps à cuire… sauf si on les transforme en de délicieux muffins aux pommes! C’est parti!

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Voici ce dont vous aurez besoin:

  • 1 ½ tasse de compote de pommes
  • 1 banane mûre
  • 1 tasse de flocons d’avoine rapides (il m’en restait un peu finalement!)
  • 2 tasses de flocons d’avoine entiers
  • 2 c. à soupe de beurre d’arachides
  • 1 c. à thé d’extrait de vanille
  • 1 c. à thé de cannelle en poudre
  • 1 c. à table the sirop d’érable
  • ½ tasse de lait d’amandes
  • 1 tasse d’amandes
  • Huile de coco pour le moule
  1. Préchauffer votre four à 350F.
  2. Écraser la banane avec une fourchette dans un grand bol et y ajouter le reste des ingrédients. Bien mélanger. Le mélange devrait être épais et tout le liquide devrait être absorbé.
  3. Huiler le moule à muffins avec l’huile de coco. Remplir jusqu’au bord du moule car les muffins ne vont pas lever.
  4. Cuire pendant 17 minutes. Retirer du four et laisser refroidir dans le moule. Conserver dans une boîte hermétique et prenez-en un en partant!

Ces muffins sont délicieux! Ils remplacent facilement un bol de gruau lorsque le temps ne permet pas de déjeuner à la maison. Ils sont nourrissants, légèrement sucrés et tendres! Dites-moi si vous les essayez et ce que vous en pensez!

My favourite oatmeal toppings \\ Deux options gruau!

I love oatmeal! It’s so comforting and easy to eat in the morning, it’s like you’re easing into the day. Plus, I love that I can eat it warm if I have time to prepare it or prepare it the night before and enjoy it on the go. How versatile! It’s also amazing because it keeps me fuller longer which is always good as I become mean when I’m hungry. Finally, I love it because I can top my oatmeal with seasonal fruits, nuts and seeds. As I have been trying to reduce my sugar intake, toppings are really important. Here are my current favourite toppings.

  • Peach Dream
    • peach slices
    • peanut butter
    • coconut chips
      • Cut the peaches in nice slices. Spread fancily on your oatmeal. Garnish with some coconut chips and drizzle some peanut butter over everything. Yum!

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  • Apple Sauce Wonder (This is the recipe for the apple sauce that I prepare weekly and that I use with my oatmeal and all over really.)
    • 4 apples
    • juice of 2 oranges
    • pinch of cinnamon
    • 1 tsp vanilla extract
      • Cut and core the apples and place them in a saucepan. Add the orange juice, cinnamon and vanilla extract. Place on medium heat and let bubble. Once the apples are completely cooked and mushy, transfer your apple sauce in your food processor and process until everything is extra smooth. Keep this in the fridge and enjoy all week long!
    • Garnish: coconut chips, sesame seeds, hemp seeds

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I’m completely obsessed with these two new oat flavours. If you want to check out more, I have 3 more options for overnight oats. Yum! What do you put on your oatmeal?


J’adore le gruau le matin! C’est si réconfortant! Pour garder les choses intéréssantes, j’aime varier les saveurs et ajouter des fruits de saison et autres délicieusetés tous les matins. Voici mes deux dernières additions favorites, sans sucre!

  • Pêche Incroyable
    • Tranches de pêches
    • Beurre d’arachides
    • Flocons de coco
      • Couper la pêche en de belles tranches et les placer sur le gruau. Garnir des flocons de coco et laisser couler le beurre d’arachides de façon artistique. Miam!
  • Super Pomme: Voici ma recette de compote de pommes que j’aime garder dans mon frigo et utiliser toute la semaine.
    • 4 pommes
    • le jus de 2 oranges
    • une pincée de cannelle
    • 1 c.à café de vanille
      • Couper les pommes en morceaux et retirer les coeurs. Placer dans une casserole avec le jus d’oranges, la cannelle et la vanille. Faire cuire à feu doux jusqu’à ce que les pommes soient cuites et commencent à se défaire. Les transferer dans votre robot culinaire et mixer jusqu’à ce que le tout soit bien lisse. Garder au frigo et savourer toute le semaine!
    • pour garnir: flocons de coco, graines de sesame, graines de chanvre.

J’ai également partagé mes trois options préférés pour le gruau préparé la veille. Et chez vous, on trouve quoi sur le gruau?

Yorkshire Gold, a breakfast staple

I have mentioned before that I have slight tea addiction. Well, it’s not getting any better because I have discovered a new must for difficult mornings: Yorkshire Gold classic black tea.

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This is a very classic tea, and for a good reason! The taste is rich, deep and slightly bitter. No fruit, no flower, just pure tea leaves: a blend of Assam, Ceylon and Rwanda leaves give a very strong aroma and a round feeling to this straight tea.

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This is the perfect morning tea as it is quite strong. It also perfectly complements a sweet breakfast or desert, like my raspberry-chocolate tart. I think the strong flavour would also make this tea perfect to make London Fogs. Yum! Let me know what your favourite breakfast tea is!

Chai Coconut Mascarpone Cups

This week-end I was craving desserts, in particular yogurt parfaits where you place fruit over yogurt and add nuts, granola or other toppings. I have been experimenting with vegan yogurt, but so far the results have not been to my liking. Yet, I yearned for this rich cream consistency. So, I gathered a few things that I thought would work out and created this!

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Amazingly smooth, rich and thick, this cream is reminiscent of a simple yogurt or mascarpone cheese. I had to add a little bit of excitement to it (even though I was so happy to have cream, I was pretty much already dancing in my kitchen), and so I decided to add some Chai spices: cinnamon, cardamon, black pepper and cloves. This really makes this cream unique and quite spectacular and it reminds me of mascarpone cheese.

Here is what you need for the cream:

  • 250mL of coconut milk
  • 4 tbs of almond powder
  • 4 tbs of coconut oil
  • 2 tbs maple syrup or honey
  • 5 cardamon pods
  • 1 cm piece of cinnamon
  • 1 tsp of black pepper corns
  • 4 cloves
  • 1/2 tsp vanilla extract (optional)

Topping ideas: Fresh berries, coconut flakes, crushed almonds, shopped dates, chocolate chips, granola, grilled nuts: use your imagination!

Here is what you do for the cream:

  1. In a small sauce pan, heat the coconut milk, oil and sweetener on medium heat.
  2. Crush the cardamon pods in your mortar (or use the back of a spoon). Set aside.
  3. Add the almond powder in the pan and whisk until the mixture starts to thicken up (about 10 minutes).
  4. Add the spices and vanilla extract and let them infuse for 5 minutes or until the mixture is thick to your liking.
  5. Remove from the heat and strain to remove the spices.
  6. Let the cream set and firm up in the fridge for at least 2 hours before serving with your favourite toppings.
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I used some fresh raspberries, coconut flakes and sweet samosas.

I used some of the fruit leather to make sweet samosas (how-to tomorrow). It’s fun and easy! And that cream! So much flavours and the consistency is just smooth and thick and wonderful. Of course, you could avoid using the spices for a mellower flavour. This is a great substitution for yogurt and makes for an easy dessert. Let me know if you try it out and if you like it!

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Homemade Granola: Why didn’t I make some of this sooner?

IMG_0750Since I discovered that Bob’s Red Mill was making gluten-free oats, I have been enjoying my overnight oats every morning. But then, I went to Aux Vivres for brunch with a friend and tried out their granola bowl.

This was so good! It really made me craving granola and its delicious crispiness. I was very happy to see that I could find some gluten-free rolled oats. Add a little bit of maple syrup, some coconut chips, sultana grapes and bam! Cripy awesomeness!

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Here is what you need:

  • 3 cups rolled oats
  • 2 cups almonds
  • 1/2 cup maple syrup
  • 2 tbs melted coconut oil or oil of your choice (this really makes it crispy! Feel free to skip this however.)
  • 1/2 tsp salt
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1 cup coconut chips (they look like large coconut flakes. I used unsweetened.)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/2 cup sultana raisins

Here is what you do:

  1. Preheat the oven to 300F.
  2. In your food processor (or with a rolling pin and a Ziploc bag), pulse the almonds until they are crushed. I like to keep some bigger pieces for crunch, but adjust the size of the almonds to your own taste.
  3. In a large bowl, mix all the dry ingredients, but keep the raisins out for now.
  4. Add the liquid ingredients and give a good stir.
  5. Spread your granola on a cookie sheet, and put in the middle of the oven. After 20 minutes, take the pan out and stir the granola before putting it back in the oven for another 20 minutes or until the granola is golden to your liking.
  6. Take it out f the oven, add the raisins, and give a good stir. Let cool completely before storing in an air-tight container.

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This is really good! It is also so easy to prepare and personalize! It goes really well with some milk and fresh fruits, or just as a snack on its own. I have to say that my granola has nothing to fear from Aux Vivres’. I actually think its crunchier and more toasted. I also really like how the sesame seeds add a great flavour, while the maple syrup makes it sweet but not overwhelming so.

Let me know what your favourite granola ingredients out; and if you try this out, tell me what you think!

 

Overnight Oats, 3 flavours

In an effort to make my life easier, I’m trying to bring more planned meals into the week. One of the things I’m trying are overnight oats.

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Now, I really didn’t know if I would feel okay eating oats in the first place as I am gluten intolerant, but I found that Bob’ Red Mill gluten-free quick oats are okay. More than okay actually: delicious!

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Because I wanted to make this more fun (it is oatmeal after all), I usually plan for different flavours and prepare everything on Sunday night. It usually takes me around 30 minutes, and breakfast for the WHOLE week is done! Oh yes!

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I basically use the same base recipe and add to it to give more flavours.

Here is what you need:

Base Recipe:

  • 1 ripe banana
  • 1-2 tbs chia seeds
  • 1 tbs hemp seeds
  • 1/2 cup quick oats
  • 1 cup almond milk
  • dash vanilla
  • 1 tbs lemon juice

Add-ons:

  1. Tropical flavour: 1/2 diced mango, 2 tbsp coconut shreds
  2. Apple pie flavour: 1/2 shredded apple, dash of cinnamon
  3. Strawberry shortcake: 1/2 cup diced strawberries, 2 tbsp grounded almonds.
  4. Friday special: 2 tbsp coconut shreds, 1 tbsp raw cocoa powder

Here is what you do:

  1. Mash the banana, add the lemon juice and mix in the chia and hemp seeds. Mix well.
  2. Add the oats and milk. Mix until the banana is well combined.
  3. Add fruits and other add-ons. Mix again!
  4. Keep in an air-tight container in the fridge. Let sit in the fridge for at least 2 hours before eating.

I love overnight oats! It is delicious, easy to make, and so simple to prepare ahead of time. I also like how it keeps me full until lunch. It’s also great that I just need to grab a jar every morning. No fretting!

Let me know what your favourite flavour is, and what you like to add to your oats.

 

 

Chocolate Hazelnut Spread

A few weeks ago, my amazing sister-in-law suggested that we tried to make our own version of nutella. She really loves animals and has a special spot for primates: nutella and the palm oil it contains was a no-go for her. In case you are suddenly wondering if nutella uses primates in its ingredients, the answer is no. I’m referring to the fact that palm oil production is responsible for a big part of habitat destruction for, not only primates, but many species of animals (and plants too).  Adding to this, it also contains milk which makes it also non-vegan in a more direct way.

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So we embarked on a journey across the internet, and found some interesting, weird, simple, or very complicated recipes for a vegan hazelnut spread. We had trouble agreeing on one recipe, so we decided to call on our inner hazelnut-geniuses and mash everything together to create our own.

The result was fabulous, but the process a little bit nerve-racking as we almost had it, destroyed it, fidgeted around and finally fixed it. Here is a retake on this wonderful experimenting.

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Here is what you’ll need:

  • 200g hazelnuts
  • 200g sugar
  • 100g powdered sugar (adjust to taste)
  • 40 g unsweetened cocoa powder
  • 1/2 cup almond milk
  • dash of vanilla extract

Here is what you do:

  1. Turn your oven to 350F. On a cookie sheet, spread the hazelnuts and let them roast in the oven for 10 minutes. Be careful not to burn them: you want them to be a nice golden colour.
  2. Meanwhile, in a small sauce pan set on medium heat, add a third of the sugar and let it melt. We are making dry caramel here: exciting! Once the first third has melted, had the second third and melt. Add the final third and let everything melt into a wonderful golden color. DO NOT STIR THIS! You can roll around the caramel in the sauce pan, but stirring it while cooking will make this die, so don’t.
  3. Spread the caramel on parchment paper and let cool completely. Pour warm water in your sauce pan immediately and let sit to make your cleaning process easier.
  4. Take the hazelnuts out of the oven and let them cool a little. Then, put them in a mesh strainer and rub them until the skins are separated. This is a good time to put some music on and dance over your sink: it is a longish process.
  5. Once your hazelnut are skin-free, place them in your food processor and process until you have a fine powder. Add the cocoa powder and the powdered sugar. Mix until combined and add the vanilla extract. Mix.
  6. Break your cooled caramel into pieces and add it to your processor. Mix for a few minutes until the mixture has a dough-like consistency and balls start to form in your food processor.
  7. Add the milk and mix until you have a thick, delicious hazelnut paste.

This recipe might look scary because of the dry caramel, but taking the time to do this really adds a nice flavour to the spread. However, because caramel is a little bit more bitter than sugar, I find it is a good idea to add powdered sugar, but you can of course adjust this to your liking. DO NOT USE MAPLE SYRUP! This is one of the ways we killed our first batch: adding maple syrup made our dough separate from the oils contained in the hazelnuts and made for a very scary looking mixture.

The solution to this: milk! You’ll want to add a little bit of liquid, and instead of using oil, almond milk gives this a more spreadable consistency. The more you add the easier it will be to spread, so you can play around with this too.

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Keep this amazing chocolaty spread in the fridge, and enjoy, by the spoonful in the middle of the night… or maybe not (but I know you will!). Let me know if you try it out!

 

 

5 tips to feel good

January and February are usually hard months for me to go through because of the lack of sunlight, the cold and a general feeling of “what’s the point”. Here are 5 tips to help you feel good, prevent you from staying in bed all day and get to March.

  1. Pamper yourself: When I feel grumpy, I usually get into a circle of just doing the essential and skipping through the superficial, extra step. However, this superficial-extra-step is so important! Whatever it might mean for you (putting on some make-up, lotion, conditioner; thinking about what you’re wearing; preparing some tea while working; using your favourite mug; or putting on your lucky pair of socks), taking the time to take care of yourself really makes a difference. It makes sense too: this extra attention to yourself will make you feel better in your skin (or lucky socks).

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    Enjoying a fancy cup of tea is a real treat!

  2. Adopt a daily routine (or revamp an old one): This year I’m trying out Yoga Camp from Adriene. For the entire month of January she is uploading one yoga video per day. This guarantees that I have 30 minutes per day to reconnect with myself and try to stop worrying or planning. However, you might choose to allow yourself to read before sleeping, enjoy a fresh cup of tea while knitting, or tidying your bag as soon as you get back from work/school. The idea here is to give yourself some time to really focus on something and get your mind to settle for a little while.
  3. Invest time in a passion: Today was an extra hard day, and the reason why I’m not in my bed anymore is because I really wanted to write something here. I have been enjoying this blogging very much, and I love giving it time. I feel like having this time to look forward to, planning the articles and writing them is structuring my days and weeks outside of work, which is great.
  4. Visit family and friends: Misery might love company, but having company might lift up the misery! (yes we are making our own sayings now!) Surrounding myself with loved ones and listening to what’s going on in their lives, sharing ideas (and food), and discovering new things always sheers me up. Even though it might sometimes feel like it is impossible to get to the person (smirk to late, over-packed buses), once there, it is always worth it, so let’s go!
  5. Get plenty of night-time sleep and eat well: It is really easy to get into the habit of reading or surfing the internet for hours at end. It is also possible that cooking or eating is not quite as interesting. Well, it is very important to keep up with regular sleeping hours and balanced meals as these two things will influence your mood as well as your energy level (and patience with students or coworkers). You don’t want to shoot yourself in the foot by sabotaging your sleeping patterns or start craving junk food because you are hungry. Do this for yourself and the people around you.

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    I decided to set up a new table for breakfast so that we could enjoy the morning sun more, and took time to actually think about breakfast. Yum! (Recipe coming soon!)

Rereading these tips, I realize that they can pretty much be summed up to “TAKE CARE OF YOURSELF!” Things will get easier, spring will come, and new opportunities will come. You want to be extra ready for those, so take care of yourself to make sure that they don’t find you in bed with dirty hair.

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Toots wanted to participate in breakfast too!

Chocolate Pudding for Breakfast

On Saturday mornings, sometimes you want to spend a long time cutting fruits, baking something good to put them on, maybe even make a fancy sauce to top it all of. Sometimes, you are just plain hungry and want something good fast.

For this kind of mornings, chia seed pudding is perfect. Just put all the ingredients in a bowl, mix, go take your shower (or lounge around in your PJ’s) and eat!

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Then again, you have the option of being extra healthy and mix it up with some fruits (don’t use frozen, it will freeze things up!) and nuts. You can also make yourself a big bowl of chocolate pudding (no one needs to know that it is packed with nutrients, omegas and healthy goodness).

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Oh yeah! It’s the week-end, right?

Here is what you need per bowl:

  • 2 tbs of chia seeds
  • 2 tbs unsweetened shredded coconut
  • 1-2 tsp maple syrup
  • 1 tsp cocoa powder
  • 1 tbs hemp seeds
  • 1 – 1.5 cups of almond milk
  • 1 tsp chocolate chips (if you feel extra excited for the week-end)

Here is what you need to do:

  1. Place all the ingredients in a bowl.
  2. Mix to incorporate the cocoa powder and separate the chia seeds.
  3. Wait 15 minutes.
  4. Enjoy!

This is a seriously decadent breakfast that has equally serious benefits! I won’t go into a thousands details about chia seeds as you can easily find this online, but lets just say that this pudding resets your digestive system, fills you up with energy, gives you a shot of protein and omegas, and is packed with yummy flavours!

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Let me know what are your favourite toppings for chia pudding and enjoy the week-end!