Surprise, earthlings! This is not a book-related post. Instead, I’m sharing to you the recipe for my favorite nutritious, guilt-free, satisfying, and lazy AF vegan breakfast — avocado toast and chia pudding!
If you’ve been following my posts and stories on Instagram, you’re already probably aware that I’m a newbie vegan. I’ve been undergoing transition for the past five months or so and I’m still in the final phases of such transition, so please understand that my vegan persona is still far from perfect. Bits of dairy and other animal products may still slip in to my mouth accidentally, especially at times when I’m eating out, unmindful of the ingredients mixed in my food. However, I’m cautious most of the time that I even try to ask restaurant attendants about the items in their menu when I have the guts.
Anyway, enough about my vegan journey. I might publish a separate post about it soon because I feel like it’s a subject worthy of special attention. For now, let’s talk about my favorite go-to breakfast which I make when I’m pressed for time but still feel the need to kick-off my day with good vibes through good food. Scroll through.
My avocado toast is quick and easy to make. I only add nutritional yeast and crushed almonds over the mashed avocado for some rich flavor. My chia pudding is pretty simple, too, but I soak the chia seeds in soy milk a day before and occasionally stir the mixture every 1-2 hours until I get my preferred texture. I also do that to prevent the seeds from settling down the bottom of the jar.
Chia seeds are among the recognized modern-day superfoods. In fact, history regards chia seeds for their ability to provide sustainable energy, as ancient Aztec warriors only had to consume a small amount of it per day to boost their energy and endurance. One serving (or about 2tbsp) yields about 137 calories, 11 grams of fiber, 4 grams of protein, 177 milligrams of calcium, and 5 grams of omega-3 fatty acids. No wonder even a little glass of chia pudding satisfies my hunger.
It’s quite impressive how this pair of avocado toast and chia pudding levels up my nutrient intake early in the day. I actually registered all the ingredients I used for this particular recipe in my cronometer and I was surprised to have reached my daily fiber goal only from breakfast! It could have been because of the dragon fruit.
Overall, not only is this set of breakfast nutrient-dense, but it’s also savory, quick, satisfying, guilt-free, and of course, vegan. Please let me know if you tried this recipe by leaving a comment down below. Upload a photo of it on Instagram and tag me as well so that I can see it. Have a nice day!
- 2 slices bread whole grain
- 1/2 avocado medium
- 2 tbsp nutritional yeast
- 2 tbsp almonds crushed
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup soy milk
- 3 tbsp chia seeds
- 1 tsp coconut sugar
- 1/2 tsp vanilla extract
- fruits and toppings of your choice
Toast 2 slices of whole grain bread in a toaster until golden and crispy.
Scoop half of an avocado into a bowl and mash with a fork. Sprinkle salt and pepper on it while on the process.
Spread mashed avocado on top of each toast.
Top each toast with 1 tbsp nutritional yeast and 1 tbsp crushed almonds.
Soak 3 tbsp of chia seeds in ½ cup soy milk.
Cover the mixture and leave it in the fridge for at least 12-14 hours, but stir it occasionally to prevent the seeds from settling down the bottom of your container.
When the texture is jelly-like, you may already top it with the fruit of your choice and serve. (I like to add slices of seasonal fruits and a tablespoon of cacao nibs or goji berries on mine.)