CRISPY ROASTED CHICKPEAS2 15-ounce cans chickpeas2 tablespoons olive oil3/4 teaspoon salt2 to 4 teaspoons spices...
Should you really feed your kids chocolate for breakfast? Well, yes — especially if it’s something you can make ahead (the night before), and especially if you’ve blended in potassium- and fiber-rich avocado and banana, plus protein-packed chia seeds. So say the family-food mama-bloggers behind the amazing Sweet Potato Chronicles in their new, gorgeous School Year Survival Cookbook. Yum!
- 2 avocados
- 1 banana
- 3 tablespoons cocoa powder
- 1/4 cup chia seeds
- 4 tablespoons maple syrup
- 1/4 teaspoons salt
- Pinch of ground cinnamon
- Raspberries or blueberries (optional garnish)
Place avocados, banana, cocoa, chia seeds, maple syrup, salt and cinnamon in a blender or small food processor and puree until smooth.
Scoop pudding into two bowls or glass containers with lids such as mason jars.
Cover and refrigerate overnight, which allows the chia seeds time to plump up.
Serve topped with berries.
Source: Adapted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh
Sweet Potato Chronicles. Photography
Maya Visnyei Photography. Published by Appetite by Random House, a division of Penguin Random House Canada Limited.
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