Annaliisa Kapp

Energizing Chia Parfait Breakfast on the Go

This recipe is high in fibre, protein and gives you a good dose of healthy fats and antioxidants to support your digestion and adrenal system to take on a busy day!

CourseBreakfast
KeywordAllergies, Digestive health, gut healing, Prebiotics, Probiotics

Servings	Prep Time
2	5

Cook Time

Servings	Prep Time
2	5

Cook Time

Ingredients

6tbsp Chia seeds
2 cups unsweetened coconut milk
1tsp vanilla powderuse pure vanilla extract if you don’t have powder
1tsp monk fruit sweeteneroptional (or use another low glycemic sweetener)

Top Layer:

1cup Filtered Water
2cups frozen raspberries
1 banana
1tsp Beet powderoptional
1scoop Fermented Vegan Protein Powder in Coconut FlavourI used Genuine Health – it’s fully fermented for digestibility

Toppings: (optional)

1 kiwipeeled and sliced into quarters
1handful frozen raspberries
1tbsp unsulphured shredded coconut

Instructions

To make the chia layer, combine chia seeds, coconut milk, sweetener, and vanilla in a glass container with a lid and shake it up until well blended. Place in the fridge for a couple of hours or overnight.

Top Layer:

Combine water, raspberries, beet powder, banana, and protein powder into a blender, Buzz until smooth.
To assemble, divide chia pudding into two 8-10oz mason jars. Place kiwi slices in the middle, then pour smoothie on top. Garnish with raspberries and shredded coconut. Enjoy with someone you love or save the second one for the next day!

Recipe Notes

If you’re really strapped for time, you can combine all the ingredients into a blender, buzz until smooth, and put it into jars overnight. Now you have 2 smoothie bowls on the go!