When I know that I have to be up very early, and won’t have time to make a full on breakfast with eggs etc, this Chia Pudding Bowl is my go to.
I’ve learned many things on this journey to becoming a nutritionist, and avoiding a high-sugar breakfast is one of them. Even naturally occurring sugars in fruits is a no-go.
Nutritionist Kelly LeVeque advises using no more than 1/4 a cup of fruit in a breakfast meal or smoothie. YIKES. I’ve definitely been guilty of that.
So all of the yummy fruit smoothies, acai bowls etc are off the menu.
When we reduce our sugar intake, we stabilize our blood sugar leading us to have less cravings and it also prevents future disease by reducing the amount of inflammation in our bodies.
The recipe is very simple and most of it is done overnight, making for a quick morning snack! (I say snack because sometimes this isn’t enough food for me in the morning 🙂 )
The night before, grab a Tupperware and mix 3-4 tablespoons of chia seeds with your choice of milk. (I’m currently using coconut milk.) Stir and put back in the fridge.
In the morning, grab and add your choice of toppings, this morning I picked blueberries, pecans and blueberry flax granola.
The funny thing is, even though I’m being VERY conscious about reducing sugar, this breakfast bowl probably has about 7 grams of sugar.
Things I didn’t realize until now, the “healthy granola” I bought has 13 grams of sugar per serving!! I didn’t use a full serving but still– added sugar is everywhere and this somehow slipped past me. (Because I was in the bulk section and let down my guard??)
Also, the coconut milk I currently love has 7 grams of sugar per cup. (-.-) Again, I didn’t use a full cup of sugar, but I’m upset to find out that I now need to look for other options!!
This is part of the process to living a healthy lifestyle. It’s not going to be perfect from day one, or EVER really. Just keep making healthier choices when you can.