Chia Pudding with Coconut Milk and Savory Veggie Scramble

• 12 tablespoons chia seeds⇄
• 4 cups coconut milk (full-fat, canned)⇄
• 2 teaspoons vanilla extract⇄
• 4 drops liquid stevia (optional)⇄

In a large bowl or individual jars, combine all ingredients and whisk thoroughly to prevent clumping. Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to ensure even settling.

💡 Use a whisk or fork to mix initially, as chia seeds can clump quickly when they start absorbing liquid.

• 8 large eggs⇄
• 4 cups spinach⇄
• 2 medium bell pepper⇄
• 1 medium zucchini⇄
• 2 tablespoons olive oil⇄

Chop the bell pepper and zucchini into small, even pieces. Wash and roughly chop the spinach. Crack the eggs into a bowl and whisk lightly with a fork until combined.

💡 Prep all vegetables ahead of time to streamline the cooking process in the morning.

Heat a large non-stick skillet over medium heat with olive oil at approximately 160°C. Add chopped bell pepper and zucchini, sautéing for 5-7 minutes until softened and slightly golden. Add spinach and cook for 1-2 minutes until wilted. Pour in the whisked eggs, stirring gently for 2-3 minutes until just set and fluffy, avoiding overcooking.

💡 Keep the heat moderate to prevent the eggs from becoming rubbery; stir gently for a soft texture.

• 60 grams walnuts⇄
• 20 medium strawberries⇄

Remove chia pudding from the refrigerator and give it a good stir to ensure a smooth consistency. Chop the walnuts into small pieces and slice the strawberries thinly for even distribution.

💡 Stirring the pudding before serving helps redistribute any settled chia seeds for a uniform texture.

Divide the chia pudding into 4 serving bowls or jars, topping each with an equal portion of chopped walnuts and sliced strawberries. Plate the warm veggie scramble alongside the pudding, ensuring both components are served immediately for optimal temperature contrast.

💡 Serve the scramble straight from the pan to maintain its warmth against the chilled pudding.