Chia seed pudding is such a great and versatile breakfast option, not to mention affordable, which we love. I always make a batch at the start of the week to have on hand, It lasts at least 4 days in the fridge, It’s the perfect on the go breakfast or when you just need a quick nutritious snack. They are jammed packed with protein omega-3s, antioxidants, you can eat them raw in a salad or soaked for a delicious dessert or breakfast.

Ingredients:

1/2 Cup Coconut milk or cream

1/2 Cup of Coconut milk or water  

2-3 TBS of Chia seeds (I used white ones) 

2 Tsp of Vanilla essence 

Method: 

Combine all ingredients and leave in the fridge to chill overnight, or at least three hours before serving. Check the mixture after 20 minutes if it's looking a bit thick and clumpy add some more liquid, If It’s looking a little runny add a little bit more chia seeds.

Note:

Chia seed pudding can be made in so many different ways, with so many different colours, so get creative, you can use so many natural food colourings to really make your breakfast pop, Beetroot or a touch or Spirulina powder always work so well.

Anyone that follows the Breakfast Babe Instagram account will be able to tell how much I love Avo Choc Mousse, It is hands down my absolute favourite, its delicious, so filling and keeps me going until lunch time, I was never a huge chocolate smoothie gal until I got introduced to Avo Mousse, game changer! It goes magically with Chia Pudding or a Crunchy Granola. I Like to make a big batch so there’s always some in the fridge for those busy mornings.

Ingredients:

1/2 a Medium sized Avo

3 TBS of Coconut Yoghurt or Coconut Cream

2 TBS of Rice Malt syrup (Or half a Frozen Banana)

1 tsp of Vanilla Essence

2-3 TBS Cacao Powder

1 TBS Carob Powder

A Dash of Dairy free Milk

Method:

Pop all ingredients into a food processor or blender and blend until creamy. Top with all of your favourite breakfast ingredient and enjoy.

Note: If you don’t have Carob Powder you can just use Cacao. you can also play around with flavours, like adding a dash of orange juice or peppermint oil.

As we all know I have a serious addiction to peanut butter.... let’s face it any kind of nut butter, so I decided to take the plunge and create the best granola any Peanut butter addict would ever want, do yourself a favour and make it, it’s just delicious.

Recipe:

Wet ingredients:

5 TBS of Coconut oil

4 TBS of Peanut butter I used smooth @bayroadnz

4-5 TBS Of Cacao powder

1\4-1\2 a Cup (depending on how sweet you like it) of sweetener, I used rice malt syrup

Dry ingredients:

3 Cups of rolled oats

3/4 Cup of Ground almonds or Almond meal

1/2 Cup of Cashew nuts

1/2 Cup of hazel nuts

1/2 Cup of Sunflower seeds

1/2 Cup of Desiccated coconut or flakes

3 TBS of Chia seeds

Place all dry ingredients apart from the coconut and chia seeds into a bowl, mix well and set aside. Take all wet ingredients and our cacao powder and place into a saucepan simmer on a low heat until all ingredients are melted and well combined. Drizzle the sauce over the dry ingredients and mix together with a big wooden spoon, place the mixture in a roasting trey and pop into the oven at 180deg for around 20 minutes, until he mixture is nice and crispy and crunchy looking, when the granola is almost done add the coconut and allow to bake for a few minutes. When you’re happy the granola is done take out of the oven snd set aside to cool, once it’s cooled add your chia seeds. Store in a glass jar or air right container.

I just love playing around with different smoothie bowl colours, not only do they look pretty, they're delicious and packed with goodies. 

Recipe:

Vanilla ingredients:
1/2 Cup frozen natural or coconut yoghurt
Meat from one coconut frozen
1/2f Fozen banana
1 Serve protein(i used vanilla pea protein)
Blend until creamy and set aside. 

Purple ingredients:
2 sachets of @amazoniaco pitaya
1/2 Cup frozen blueberries
Meat of one coconut frozen
1 TBS macs powder

Blend all of your purple ingredients together and combine with the vanilla mix. For the marble effect, take a spoon and stir gently. to serve top with all of your breakfast favourites.

Note: if you do not have the amazon sachets of pitaya mix, substitute with 1\2 Cup frozen blueberries.

who doesn't love a big delicious bowl of  oats to warm our bellies or a  filling, nourishing breakfast after a big gym session, Oats are filled with goodies, they're affordable and so versatile, perfect for those weeks when our online shopping got the better of us. These Carob Protein oats are my go to. 

Ingredients:

1\2 Cup of Oats

1\4 cup of water 

1 Cup Almond or milk of choice 

1 TBS Coconut butter (optional)

1 TBS of Carob or Cacao powder 

1\4 Cup of nuts (i used almonds)

1 Serve of Protein ( I used vanilla Pea protein)

Method:

Take all ingredients apart from our protein and place into a medium sized saucepan on a medium heat, mix well and allow 2-3 minutes to cook or until the oats looks soft and creamy. add our protein and some more water or milk if you feel it needs it, place into a bowl and serve with extra fruit and nut butter, banana and peanut butter go together amazingly. 

The great thing about eating whole nutritional foods is that you get to eat ice cream for breakfast. This blueberry banana nice cream, really hits the spot, its great any time, breakfast, dessert or after a big session in the gym or on your mat. It can be a great way to get extra greens into kids too, add a handful of spinach in they will never know the difference. 

Recipe:

Ingredients:

2 frozen Bananas

1 cup of frozen Blueberries 

1 Cup of Almond milk or milk of choice

1 Serve of protein (optional) i used vanilla @nuzestnz vegan protein 

Method:

Place all ingredients into the blender or food processor, mix until all ingredients are well bind and look smooth and creamy, pop into bowls and decorate with all of your favourite breakfast toppings, i used extra fruit and peanut butter. 

Makes two bowls.

Note: if you haven't got the worlds strongest blender, (like myself) Chop the frozen banana before blending. 

Pumpkin is such a great smoothie bowl base, it's so filling and has just the right amount of sweet, its the perfect ingredient when we are trying to keep our fruit intake down. The colour is incredible!  

Recipe:

Ingredients: 

2 Cups of frozen pumpkin (steamed)

1 Frozen banana 

1\2 Cup of frozen natural of coconut yoghurt 

1 Cup of Almond or any other nut milk of choice

1 Tsp of  Cinnamon 

1 TBS Maple or Rice malt syrup (optional)

Method:

Pop all ingredients in the blender or food processor and blend until creamy and smooth. Serve and top with all of your favourite breakfast toppings, I used both types of kiwi fruit and some beautiful edible flowers and after the photo was taken added a small truckload of homemade almond butter and some homemade granola.

Makes 2 Serves.

Acai, where it all began, what would we do without you! this delicious berry originates from Brazil, it's oozing with antioxidants, fibre, detoxifying properties and the colour is just beautiful, ticking all the boxes for our nourishing breakfast bowls. 

Recipe:

Ingredients: 

1 @amazoiaco acai sachet
1-2 frozen bananas
1/2 cup Coconut or nut milk

1 TBS of Maple or Rice malt syrup (optional)

Method:
Pop all ingredients in the Blender or food processor and mix well. (you may need to add more milk if it's looking too thick) serve and top with all of your favourite smoothie bowl toppings, for me anything crunchie, as you can see by the picture  I've added almost all of the contents of my pantry.

Almost matching the marble this morning! Coconut and blueberry goodness! 

Recipe:

Grey side: 
1 tsp Chlorella powder
1/2 Cup frozen natural yoghurt
@amazoniaco coconut sachet
1/4 Cup blueberries
1/2 cup Almond milk

White side:
@amazoniaco coconut sachet
2 frozen Bananas
1 TBS Maca powder
2 serves pea protein
1/2 cup frozen natural yoghurt
1/2 cup Almond milk
Blend both colours separately place into a bowl mix slightly for the marble effect.

Granola is definitely a must in my house, buying muesli\ granola that tastes great, and ticks all of the boxes nutritionally can be quiet the pricey affair. making your own is fun and so easy, once you've made it once you'll make it time and time again, adding your own favourite ingredients. 

Recipe:

2-3 Cups of Wholegrain Oats & or quick make oats (the ones you use for porridge)

 1\4  Cup of melted Coconut oil

1/4 Rice Malt syrup or Maple syrup

The rind and juice from 2 Oranges 

3 TBS of Cacao or Carob powder

3\4 Cup of coconut flakes 

1 Cup of Almonds

1\2 Cup of Cashew nuts 

1\2 Cup of Walnuts 

1\4 Cup of Sunflower seeds

1\4 Cup of Pumpkin Seeds 

1/4 Chia seeds I used @thechiaco

Method:

Preheat oven to 180Deg.

Using a saucepan melt coconut oil, rice malt syrup carob or cacao powder together, add our orange rind and juice to the mixture, set aside. Next, take half of the portion of almonds and pop them into the blender or food processor, mix them until they're crumbly, like sawdust. Take all dry remaining ingredients, apart from the coconut flakes and chia seeds, place the mixture including our ground almonds into a big mixing bowl, pour over the melted ingredients  and give it a good mix, you can use your hands or a wooden spoon, once the mixture is evenly coated and you're happy, pop the mixture onto a baking tray and put into our preheated oven. Don't go too far away as you'll need to turn the granola every 5 minutes, it cooks quite fast, set a timer to remind yourself, it takes 15-20 minutes for the mixture to become golden and crunchy. take the Granola out and allow to cool, once its cooled add our chia seeds and coconut flakes, mix well and place in an airtight container or glass jar. 

Note: This recipe makes quite a big batch so you may want to split the mixture and bake half at a time. 

You can substitute the ground almonds with any other nut of your choice, it sticks to the mixture and makes delicious crunchy chuncks. 

There is so many fun and delicious ways to make tasty smoothie bowl breakfasts and this one certainly takes the cake! 

Recipe:

2 Cups of frozen pumpkin (steamed)

1 Small frozen banana 

1/2 Cup of frozen natural of coconut yoghurt 

1 Cup of almond milk or any dairy-free  milk of choice 

1 Tsp of cinnamon 

1 Serve of protein ( i used vanilla pea protein)

Pop all ingredients in the blender or food processor and blend until smooth and creamy, pop into bowls and top with all of your favourite breakfast toppings, I used Coconut flakes Cacao nibs and homemade muesli. 

Makes 2 serves.

Beetroot would have to be up there when it comes to my favourite foods, it's so versatile and packed with nutrients, it cleanses our bodies, purifies blood and maintains liver function. 

Recipe:

@amazoniaco coconut sachet

1 Serve of Vanilla protein
1/4 Cup of frozen berries  
1/4 Cup of grated raw beetroot
1 Tsp of Maca powder
1/2 Cup of coconut milk

Method:
Blend in a blender or food processor until creamy and top with all things delicious. I used homemade Muesli and melted  @roarfoodnz coconut butter.

Makes 1 serve.

As you may have noticed by most of the recipes on my blog a large number of them have got peanut butter in them or dolloped on top of them, so it was only natural that I made a Peanut Butter Chia pudding, you can thank me later.  

Ingredients:

1/4 of a Cup of Chia seeds I used white ones from @thechiaco

1 TBS of Maple Syrup

1 Tsp of Vanilla essence

1/2 Cup of Coconut Milk or Cream

1/4 Cup of Coconut Water (optional you can just use coconut milk) 

1 Big TBS of Peanut Butter 

Method: 

Take all ingredients apart from the chia seeds and pop into a saucepan, very slowly on a low gentle heat melt the ingredients together, allow to cool and pop into a container, add our chia seeds, mix well and pop into the fridge overnight, before you go to bed check the mix, if it is looking a little too thick add some more coconut water, mix well and pop back into the fridge.