This recipe is for people who are looking to switch up their traditional breakfast or needing a healthy, but filling snack. This bowl of goodness has 13 grams of protein and over 30 grams of fiber! It’s so easy to make the night before and take on the go. You can eat it hot or cold, plus flavor it however you’d like.
It’s a great alternative to oatmeal especially if you’re trying to avoid grains. It’s also light enough for an afternoon snack that will give you the boost you need to make it to dinner.
I don’t eat a lot of grains, especially if you don’t classify quinoa as a grain. I’ve been making adjustments in my diet because of what I’ve been going through and have decided to go grain free for a little bit as it’s been shown to help eliminate PCOS.
The one grain I did eat on a weekly bases is oatmeal. I’m not saying that oatmeal or grains are bad, but I’ve decided to omit them to see if it helps. So far, it hasn’t been that bad and I haven’t felt deprived. I mean, I can still eat these cookies.
This become my go-to breakfast bowl since removing grains. It’s just so simple to make. The first step is make chia pudding. You can do this a couple of hours before, but I prefer to do it the night before.
For this bowl I made chocolate raspberry chia pudding (full recipe below), but you can flavor your chia pudding any way you want. I can’t wait to try it with this flavor.
Basically, all you need is almond milk and chia seeds. You can use things like berries, honey or maple syrup to sweeten. I like using raspberries because they’re delicious and chock-full of benefits.
After the chia pudding is ready, then you’re going to make jicama rice. It’s very similar to making cauliflower rice. If you’ve never had jicama, it has texture like an apple, but it’s not as sweet. It really doesn’t have a taste at all so it’s very versatile. I love jicama, especially for nachos!
Once you have your rice and chia pudding, pour them both in a small pot on the stove. Mix everything together over low heat until it’s the temperature you like. You can also skip this step and just eat it cold. Both ways are good.
Make sure to taste and adjust any seasonings before you serve. It’s great to throw in a glass jar to eat on-the-go as well. It’s loaded with antioxidant, cancer fighting properties and it will keep the digestion system REGULAR! More benefits below the recipe.
Recipe Notes: 1. If you don’t have jicama, an apple or pear might work too as they have the same texture as jicama. 2. You can make this whatever flavor you prefer and add other toppings like nuts, dried fruit, hemp seeds, etc.
Recipe inspired by this one here.
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- 1 cup Almond Milk (or other plant-based milk)
- 1 cup Jicama Rice (about 1/2 Jicama depending on size)
- 3 Tbsp Chia Seeds
- 1/2 - 1 Tbsp Cacao Powder (depending on how rich you want the chocolate)
- 1/2 cup Raspberries
- 1/2 tsp Cinnamon
- 1-2 tbsp Maple Syrup (date paste, honey or other sweetener preferred (optional))
First make the chia pudding. You can do this a couple of hours before, but I prefer to do it the night before.
Blend together Almond milk, cacao, raspberries and/or more sweetener in a blender.
Pour into a glass and stir in the chia seeds. Cover and put in the fridge to let the chia seeds soak.
Once your chia pudding is ready, your going to pulse jicama in food processor a few times to make it like rice. (Very similar to making cauliflower rice.)
In a small pot on the stove, mix together the jicama and chia pudding, cinnamon and any extra sweetener. Heat on low until it's the warmth you prefer. I heated mine for about 5 minutes.
Taste and adjust any seasonings. Then serve and enjoy!
1. If you don't have jicama, an apple or pear might work too as they have the same texture as jicama.
2. You can make this whatever flavor you prefer and add other toppings like nuts, dried fruit, hemp seeds, etc.
Benefits of this recipe:
- Assists in balancing hormones
- Full of protein and fiber to keep you full longer
- Boosts metabolism and burns calories
- Provides essential vitamins and minerals like zinc and magnesium
- Helps lower cholesterol and blood sugar