High carbohydrate meals can lead to insulin spikes and feelings of tiredness and hunger after a few hours, but this breakfast is high in plant-based protein, fats and fiber to keep blood sugar stable throughout the morning. This delicious nutty cinnamon blender pudding made with a few simple ingredients, and can even be prepped the night before as an easy grab-and-go breakfast for an early morning.
½ block Light Firm Tofu (~7 ounces)
2 tbsp chia seeds + ½ cup plant based milk (chia pudding)
1/3 cup plant based milk
½ frozen banana, chopped
1 tbsp MRM Sacha Inchi Powder
1 tsp cinnamon
Sweetener of choice, to taste
First, create your chia pudding. Mix chia with the milk and stir occasionally until a thick gel is formed. This takes 20 minutes at a minimum – best results if left overnight.
Add tofu, chia pudding, 1/3 cup milk, banana, Sacha Inchi, cinnamon and sweetener to a food processor