Boys and Girls, gather round.

Let me tell you about the tale of the girl who was bored with egg whites but had no time to get all clever in the kitchen because she had a full DVR lot of productive things to do.

So she fired up The Google and found plenty of recipes for quick and easy breakfasts. But to her dismay a lot sounded… meh. A lot where unhealthy… and just before she gave up and resorted back to the same old EW’s (egg whites for those of you who haven’t caught on that I abbreviate a lot of things that don’t need abbreviating) for all of time, a fairy godmother came down she remembered she had once been told how easy it was to make a magical dish called…

Chia Seed Pudding.

Okay, for reals you guys paleo fairytale aside, even someone who has NO kitchen smarts can nail this recipe. It was a wham bam thank you ma’am recipe – easy to make, easy to clean and even easier to eat because it’s G double O D!

There are tons of ways to modify this recipe to suit your own taste buds. My taste buds like that of chocolate and cinnamon because well, chocolate. and cinnamon.

So my ingredients looked like this:


I took 1/2 cup of chia seeds and combined them with two cups of organic light coconut milk. Most paleo recipes call for full fat but I’m still  (yes, still) on the whole getting used to upping the fat and knowing that consuming more fat won’t make me look like an oopma loompa.


I mixed them together:



And then I added in some cacao powder. I didn’t measure I just threw in a heaping spoonful. I also then added in a few shakes of cinnamon, a splash of vanilla and a bit less than a cap  full of coconut nectar. Again- no measuring necessary here just do what feels right!


At this point, after mixing it all together, it will still be a milk like consistency. I taste tested it to make sure I liked the sweetness etc and then I was DONEZO (for the night!) After it was all mixed together, I thew this bowl into the fridge and got back to my DVR (The Goldbergs–sadly not as funny this week!)

I deserve it! I just “cooked”


Then this morning, I opened up the fridge to this:


Presto-Chango- this was like a crazy fancy magic trick– you stick in all soupy and you end up with a pudding! I mixed it together to get rid of the left over cacao clumps and poured it into a bowl:


I decorated with some raspberries:


And a bit of unsweetened shredded coconut:


and had myself a quick, easy, different, but still protein packed breakfast that was delicious and in less than five minutes I made enough to last for a few days!


Got any quick and easy breakfast recipes I should try? Share them with me!



1 Comment

  • Jaclyn Goldis

    October 9, 2014 - 8:48 pm

    Umm, I am loving Chef Jill! I can’t wait to make this! Come to Chicago and cook for me!

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