Delicious, nutritious and versatile -- this breakfast will rock your mornings.
1/2 cupGreek yogurtplain, whole
1/2 cupkefirplain, whole
1/2cupcoconut milkunsweetened, additive-free; I like Trader Joe's
1.5servingshemp protein powderI like Wilderness Poets' hemp protein powder as it contains only one ingredient and is minimally processed
1tbspvanilla extractideally, alcohol-free as this dies doesn't get cooked
1 tbspmaple syrup
1ripe mangoor berries, cherries, apricots, peaches -- whatever's in season
In a dry, small skillet over medium heat, toast the coconut flakes, stirring constantly, until they are a pale golden color -- this should take no more than 30-45 seconds. Tip onto a plate to cool.
Place kefir, yogurt, coconut milk, hemp protein powder and vanilla extract in a medium mixing bowl and stir with a wire whisk to combine. Stir in the chia seeds until evenly distributed. Transfer to a container with a lid that seals tightly.
Let soak for at least one hour, ideally overnight.
When you are about to eat, peel and cube the mango (half a mango per serving). Spoon chia pudding into a bowl, top with mango and toasted coconut flakes and enjoy.
530-odd calories are probably too much for a small, light person eating about 1,800 calories a day, but just about right for a larger, heavier person who eats 2,500 or more each day. If a full serving is too much for you, I won't stop you eating less of it and spreading it out over three servings instead of two.
Instead of coconut flakes, feel free to scatter this dish with a tablespoon of chopped nuts of your choice or low-sugar, grain-free granola (like Autumn's Gold).
For a fruit-pudding effect, “smoothify” fruit in a blender with yogurt, kefir and coconut milk, and then stir in the protein powder and chia seeds (add the seeds after blending the other ingredients; if you grind them in the blender, they can taste bitter).
Add 1-2 tbsp defatted peanut powder (like PB2) to the base mix and top with low-sugar strawberry spread for a “PB&J” flavor profile.