When Franklin was little, he would wake up a lot at night, and needed to sleep with us in our small queen size bed, which wasn’t always comfortable for us. As a result, he and I would wake up at 5-6 am, but I generally wasn’t in the mood to make something elaborate for breakfast. Besides, since my husband Matthew went to bed later to catch up on work, he required a little more sleep in the morning. This meant I couldn’t use the blender or juicer and risk waking him up. Still, as a breastfeeding mama, I still needed my nutrition!
I came up with these delicious and filling little bowls of energy to fill that need. They fit the bill perfectly.
Carob + Strawberry Chia Buckwheat Breakfast
Ingredients
2 T Organic Raw Chia Seeds
1/3 c. almond milk
1/2 t Carob Powder
1/4 t Fruits of the Earth (optional)
Small handful of buckwheat, soaked, well rinsed and dehydrated overnight
3-4 strawberries, sliced
Directions
Soak the chia seeds in almond milk and carob (whisked in), along with some Fruits of the Earth if you are using it. After about 10 minutes, stir in some buckwheat groats and top with strawberry. Add a dusting of carob for color and added flavor.
Apple Cinnamon Chia Buckwheat Breakfast
Ingredients
2 T Organic Raw Chia Seeds
1/3 c. Brazil nut milk
1/4 t cinnamon
1 grated apple
Small handful buckwheat, soaked and dehydrated
Directions
Soak the chia seeds in Brazil nut milk and cinnamon (whisked in). After about 10 minutes, stir in some buckwheat groats and most of the grated apple. Top with the rest of the apple and dust with added cinnamon for color and added flavor.
