Matcha smoothie & coconut chia pudding breakfast parfait
Turn your green smoothie into a healthy filling meal by pairing it with soy yogurt and coconut chia pudding. A perfect on-the-go breakfast in no time.
Ingredients
Coconut Milk Chia Pudding
- 1 cup coconut drink I used rice-coconut milk from a carton*
- 3 tablespoons graines de chia 1/4 de tasse pour un pudding très épais
Green Matcha Smoothie
- 2 organic fair-trade bananas ripe not frozen
- 1 handful organic baby spinach
- 1 teaspoon organic matcha powder
- ¼ avocado optional
- 1 teaspoon organic wheatgrass powder optional
- 1 tablespoon organic hemp seeds
- Coconut or filtered water to reach your prefered consistency
Instructions
Coconut Milk Chia Pudding
- The day before, combine the milk and the chia seeds in a jar, mixing everything through. Leave for 5 minutes and mix again to avoid the chia seeds settling at the bottom. Repeat one or two times before putting in the fridge overnight.
- In the morning, check the chia pudding to see if the consistence is to your liking. Add some milk for a runnier pudding or chia seeds for a thicker one and place back in the fridge while you make the smoothie.
Green Matcha Smoothie
- Place all the smoothie ingredients in a blender and mix for one minute.
- Put a few tablespoons of plant-based yogurt into a jar. Add a quarter of the chia pudding, some fruit if you'd like, and top with the green smoothie.
Notes
*you can use canned coconut milk, but I find it a bit too thick and find coconut drink better
**depending on how much liquid you use, you may have a bit too much for your jar. You can keep the surplus in an air-tight jar in the fridge for later use, or even freeze it in ice cube molds to use in future smoothies.
**depending on how much liquid you use, you may have a bit too much for your jar. You can keep the surplus in an air-tight jar in the fridge for later use, or even freeze it in ice cube molds to use in future smoothies.
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