Summer superfood breakfast

Chia oats with blueberries and raspberries

INGREDIENTS (2 portions)

• 90g oats
• 2 tbsp chia seeds
• 180 ml coconut milk
• 4 tsp agave syrup (as required)
• 100g raspberries
• 100g blueberries

PREPARATION

1. In a bowl, mix together the oats, coconut milk and chia seeds. Sweeten to taste with the agave syrup and leave to soap for about 2 hours or overnight in the fridge.
2. Wash and dry the berries.
3. When the oat mix has swollen, layer it in a dish with the blueberries and raspberries.

Almond vanilla quinoa

INGREDIENTS (2 portions)

• 240ml almond milk
• 100 g quinoa
• 4 tbsp almond butter
• 4 tbsp chia seeds
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Handful of almonds
• Stevia syrup (to taste)

PREPARATION

1. Soak the chia seeds in the almond milk for 60 minutes or overnight until it is thick.
2. Wash the quinoa under running water. In a saucepan bring 3 cups of water to the boil. Turn down the heat, cover and let simmer for about 20 minutes. Roughly chop the almonds.
3. When the chia seeds have swollen, mix them in a bowl with the quinoa, almond butter, maple syrup and vanilla extract. Sweeten with Stevia as desired.
4. Divide the quinoa chia mix into 2 bowls and sprinkle the chopped almonds on the top.

Low carb chia pudding with chocolate flavour

INGREDIENTS (1 portion)

• 2 tbsp chia seeds
• 150 ml water
• 15g chocolate flavour whey protein
• 30g natural yoghurt (unsweetened)
• 1 tbsp kibbled linseeds
• 1 tsp cocoa power (unsweetened)

PREPARATION

1. Mix the chia seeds with the water in a bowl and leave to swell until they have a
   gel-like consistency. Stir occasionally. 
2. Fold in the other ingredients and make sure that the protein powder is stirred well.
3. Ready to eat!