Skinny Cinnamon-Chia Pudding
For the healthy ladies with a sweet tooth, I can seriously promise you this is like dessert for breakfast and my recipe of the week. Can I just say how much I LOVE Nadia from ''Eat better, not less?'' Not only is her recipes so appealing and absolute candy to the eye, but also candy to the tummy. She took general ideas and ran with it. Cinnamon are one of my favorite ingredients. It is made by cutting the stems of the Cinnamomum tree and therefore you can imagine that it has numerous medicinal properties. And, for the bonus, Cinnamon is a highly delicious spice with an even better scent.
A few benefits of Cinnamon
- Contains a lot of antioxidants.
- The antioxidants have anti-inflammatory effects, which may help lower the risk of disease.
- Can improve some key risk factors for heart disease.
- Increase sensitivity to the hormone insulin.
- Reduce fasting blood sugar levels and have a potent anti-diabetic effect.
- May have protective effects against cancer.
- Reduce infections and help fight tooth decay and bad breath.
- Test tube studies have shown that cinnamon can help fight HIV-1.
Note: You can read more in depth about the benefits of Cinnamon below.
10 Health benefits of Cinnamon
Skinny Cinnamon- Chia pudding recipe
SUGARFREE, DAIRYFREE, GLUTENFREE|| YIELD 1 SERVING || 10-15 minutes
note: if you want to save time in the morning simply make your chia pudding the night before and store in the fridge overnight. like this the seeds will be able to soak up all the liquid and they will have the perfect consistency the next day. (don’t forget to always have some frozen banana slices stored in your freezer as well. peel cut into slices, portion into zip log bags.)
for cinnamon-chia pudding:
- 2 tbsp chia seeds
- 250 ml soy or almond milk
- 1 tsp ground cinnamon
- 1 tbsp stevia sugar
- add all the ingredients in a closable jar, close the lid and shake up very well. let soak in the fridge overnight or for at least 15 minutes until the chia seeds have soaked up the liquid and enlarged.
- add half of the chia pudding into your breakfast jar.
for the caramel-nana ice-cream:
- 3-4 Medjool dates
- 2 frozen bananas, small
- 1 tbsp stevia sugar (optional)
- 150 ml almond or soy milk
- in a kettle bring some water to a boil, add the Medjool dates and let soak for abutting 5-7 minutes until they’re soft and ready to be mixed.
- take the banana slices out of the freezer, add into a bowl and blend with the milk until smooth.
- now add the dates to the nana ice cream and blend again to a thick creamy mixture. (if necessary feel free to add another dash of milk)
make sure to use Medjool dates because they’re a lot sweeter than the small dates and the will also make your nana ice cream creamier.
for the cinnamon coconut chips + toppings:
- 2 tbsp coconut chips, sugar-free
- 1 tsp stevia sugar
- 1 tsp cinnamon
- 1 tbsp berry powder (optional)
- add all the ingredients, except the berry powder, into a medium sized frying pan and fry on medium heat for 2-3 minutes until golden brown.
- take off the and let cool for a minute or so to allow the coconut chips to get crispy.
- now the fun part begins. start layering. first, add some chia pudding, then some nana ice cream, again some chia pudding and finish off with the nana icecream.
- top with the coconut crisps and berry powder and done! :)
Source: Eat better, not Less
Enjoy it!!! and tag your favourite breakfast # laughinflowers