Blueberry Chia Breakfast
¼ cup chia seeds (white is best)
1 cup coconut milk
1/2 tablespoon coconut nectar
1/2 teaspoon vanilla extract
¼ teaspoon cinnamon
1/8 teaspoon real salt
1/8 teaspoon ground ginger
½ cup blueberries, raspberries, strawberries or berry combination.
Combine all and let sit for ½ hour to develop chia. Add berries
Olive Oil ½ cup
Onions, medium diced 5 ½ cups
Garlic, chopped 1 clove
Red peppers, medium diced 2
Eggplant, medium diced 2
Zucchini, medium diced 2
Yellow squash, medium diced 2
Roma or plum tomatoes, chopped 8
Kosher salt 1 ½ Tbsp
Freshly ground black pepper 1tsp
Thyme, chopped 1Tbsp
Basil, chopped 2Tbsp
Oregano, chopped 2tsp
Method of Preparation
Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent, four to five minutes. Add the garlic and sauté until soft, about one minute.
Adjust the heat to low and add the vegetables in order of required cooking time: peppers, eggplant, zucchini, yellow squash and tomatoes, cooking each until softened, two to three minutes, before adding the next.
Cover the pot and cook until vegetables are tender, moist but not soupy, and flavorful, about 20 minutes. Stir in the salt, pepper, thyme, basil, and oregano. Serve immediately or chill for later use.
Nutrition Facts
197 Calories
4g Protein
22g Carbs
7g Fiber
12g Total Fat
447mg Sodium
0mg Cholesterol
Per serving
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