I know everyone remembers that my dad is one of those eaters who goes on kicks — once, he was really into pesto, and another time it was grapefruit. Recently, he had a few weeks when he ate almost nothing except grilled tuna with arugula salad.
But the best food phase ever, hands down, was when he was obsessed with milkshakes. We had them all the time. And sometimes, when he thought we needed extra energy or extra protein or just a little kick in the pants, he would add a raw egg to the milkshakes. It sounds gross, but it was a milkshake and we didn’t notice the egg because HELLO ice cream. I remember my mom objecting — we might get salmonella, it was weird, we were just kids, we didn’t need raw eggs. Which are all pretty valid objections, but alls well that ends well, I guess.
Today, when I think I need a little extra energy, or extra protein, or just a little kick in the pants, I add chia seeds to whatever I’m eating. Sometimes, it’s just sneaking a tablespoon or two of these little fiber-packed seeds to my morning green smoothie without the Boyfriend noticing (pulled it off just this morning, in fact…).
But a couple weeks ago I had some kefir on the edge of edibility and knew I needed to use it up. So I came up with these little kefir maple chia seed puddings, and I’ve been on a dad-style breakfast kick ever since. Every night before bed, I measure out drinkable yogurt, chia seeds, maple syrup and vanilla extract in a mason jar. It’s pretty flexible — when I have flavored drinkable yogurt, I skip the maple syrup. And I’ve tried a couple of different yogurts — the usual kefir, but also an Icelandic-style drinkable yogurt known as filmjolk. The little pudding jars chill in the fridge over night while the chia seeds turn to jelly. The next morning, I give the jar a good shake to make sure everything is mixed up properly, and dig into my delicious, nutritious, totally filling and totally portable breakfast.
Cool, creamy, and sweet, these little guys are almost like having a healthier milkshake for breakfast every day. And that’s a kick I can get behind.
- 1 c. plain kefir (or other drinkable yogurt)
- 2 T. chia seeds
- 1 T. maple syrup
- ½ t. vanilla extract
- Stir together all ingredients, at least 10 minutes before you're ready to eat, and ideally the night before. Allow to rest in the refrigerator until breakfast. Break fast. Repeat.