Your mother was right—breakfast really is the most important meal of the day. It's essential for jump-starting your metabolism and setting the stage for all of your food choices that follow. But most of us barely have time to brush our teeth in the morning—let alone prepare a gourmet feast!
We've got you covered with three easy recipes that involve minimal prep time and less than five ingredients each. They're packed with superfoods like gut-soothing chia seeds, antioxidant-packed acai, and fresh carrot to make your skin glow!
Strawberries & Cream Chia Pudding Cups
Chia pudding is a perfect option for batch cooking your breakfast for the week ahead. It takes just 10 minutes for the initial "activation period," and then you simply spoon the pudding into mason jars to continue plumping overnight. Fresh strawberries and yogurt give your parfaits a festive two-tone palette, with just the right elegance-to-effort ratio!
- 2 cups full-fat coconut milk
- ⅓ cup white chia seeds
- 1 tablespoon pure maple syrup (optional)
- 2 5.3-ounce containers siggi's strawberry yogurt
- 8 strawberries, hulled, stemmed, and sliced
- In a medium mixing bowl, whisk together the coconut milk, chia seeds, and maple syrup. Set aside for 10 minutes. Stir to prevent any clumps from forming, then divide between 4 small mason jars, glasses, or bowls. Cover and refrigerate until the seeds have plumped, at least 3 hours, or overnight.
- Assemble the parfaits: Top the chia pudding with siggi's strawberry yogurt, followed by slices of strawberry. Cover and refrigerate until ready to eat. The pudding cups will keep for up to 4 days.
Creamy Açai Smoothie
Now the most famous of Brazilian berries, açai is high in antioxidants and very low in sugar, if purchased unsweetened. This four-ingredient smoothie takes mere minutes to make and has all the wonderful qualities of a classic açai bowl with a creamy mouthfeel and very little added sugar.
- 1 100g frozen unsweetened açai pack
- ¼ cup unsweetened almond milk
- 1 5.3-ounce container siggi's mixed berries & açai yogurt
- 1 medium banana
In a blender or food processor, pulse the açai, almond milk, siggi's mixed berries & açai yogurt, and bananas until smooth. Add more almond milk if necessary to reach your desired consistency. Transfer to a glass and enjoy.
Paleo Carrot Cake Pancakes with Vanilla Yogurt "Frosting"
Serves 2 to 4
These three-ingredient pancakes are sweetened naturally by caramelizing the natural sugars in carrots. If you don't own a spiralizer, you can simply use a grater. For more sweetness, serve with a modest drizzle of maple syrup. If you don't own ramekins, you can spoon the batter into the pan and use a spatula to push in any stray noodles and form a round!
- 2 tablespoons coconut oil, divided
- 2 large carrots (about 1 pound), spiralized or coarsely grated
- 2 eggs, beaten
- ½ teaspoon pumpkin pie spice
- 1 5.3-ounce container siggi's vanilla yogurt
- In a large nonstick skillet, heat the oil over medium-high. Add the carrots and sauté until soft and beginning to caramelize, about 5 minutes. Transfer to a mixing bowl. Allow to cool for 2 minutes, then stir in the eggs and pumpkin pie spice.
- Wipe out the skillet, and heat another tablespoon of the oil over a medium flame. Fill 4 ramekins halfway with the carrot mixture and press down with the back of your spoon to compress the batter. When the oil shimmers, add the carrot cakes two at a time by inverting the ramekins over the pan and tapping the bottom. Use a spatula to push in any stray noodles and form a round. Cook for 2 minutes, until nicely browned. Carefully flip and cook for 2 more minutes on the second side. Remove to a plate and repeat with the remaining carrot batter.
- Enjoy warm, topped with a dollop of siggi's vanilla yogurt.