Mango, Coconut, & Chia… Oh My!

Let’s chit chat about one of my all time favorite things– breakfast!! We all know it’s the most important meal of the day, but for some reason or another, it’s also the most missed meal of the day.

I 100% get it, mornings are not fun. You slept in, the dog needs to be fed, you need to get ready, you head out the door, you forgot to brush your teeth (ew), you run back in to make sure your breath is on point… & by the time you’re finally in the car, you’re so late that a well rounded breakfast is completely out of the question. It’s cool, you’ve got some kinda trail mix bar in the desk drawer at work.

Right now you’re probably saying “OMG! How does she know my morning dance!?”. Ummm… because I used to do that lovely lil’ dance on the daily. Wanna know how that worked out for me? Well, two hours before lunch every single day I would crash & fall asleep at my desk. To keep my eyes open, I would reach into that lovely dusty drawer and grab a shot of 5 hour energy.

Talk about a bad routine, which could have all been easily prevented if I just ate some freaking breakfast!

Enter, the chia pudding breakfast delight. 

When it comes to ingredients, chia is my no.1. If I can include it in some way or another, I will. If I can’t, I will most likely find away. I love to throw some chia in my salsa, make chia detox water, mix it in a smoothie, & even add it to my chocolate.

As of late though, I have been hoarding all my chia seeds & saving them strictly for breakfast. They are literally the perfect thing to include into your morning breakfast routine as they will keep you full longer, give you tons of energy, & even help control your morning stress due to it’s high levels of magnesium.

Breakfast + Chia seeds = <3

A couple months back I had my first chia breakfast experience with this yummy chia parfait, & I was hooked. So hooked, I ate it every single day for a month… & then got burnt out. So, it was time to whip up a new recipe to get my morning chia fix.

Which is when, thanks to inspiration from the Mango Chia Pods at Jimbos, I crafted up my new brekkie obsession including three of my favorite things: mango, chia seeds (duh), & coconut.

Here’s what you need:

+ Organic mango (or you can switch this out with your fave fruit! Pomegranate seeds is my next addition!).

+ 1/2 Cup coconut cream

+ 1/2 Cup milk of your choice (I typically do coconut milk as well).

+ 1/3 Cup of chia seeds (ratio w/ chia seeds is typically 3:1).

+ Optional Toppings: toasted coconut chips // sliced almonds // coconut flakes // honey // granola

The How-To:

1. First, cut up your mango into cubes using a mango cutter (<— these best invention ever!!!).

2. Mix together your coconut cream & your milk. Pour into the bottom of a mason jar.

3. Add in your chia seeds & fruit. Stir all three ingredients together.

4. Wrap it up with saran wrap, & let sit in the fridge overnight. Check periodically and give it a good stir.

++ & if you’re a busy body… keep it in the jar so you can grab & go in the AM. ++

++ … but if you have time, it’s always lovely to serve it up in a bowl & eat on the patio! Like I said, my boyfriend loved it, so make enough for two! ++

Now you officially have no more excuses on missing breakfast. Deal?!

xx, E