Robert and my younger son, Willsey work the weekend Farmers markets from April to December.  During those months, I make a quick (usually the night before) ready-to-go breakfast for each of them.  They (we all do, actually) get up very early, 4:30am, drink coffee, shower, and gather their respective snacks and off they go in the dark to Baltimore.  For the longest time, I made "Overnight Oats" for Robert.  I'd change up the kind of milk I'd use (always dairy free), coconut, almond, rice, etc... I'd use gluten-free oats, and then I'd use a variety of nuts/seeds and fresh/dried fruit.  I'd usually sweeten it with grade B maple syrup, or one of the gorgeous honeys they would get from a fellow vendor at the market.
I recently became intrigued by Chia Pudding.  We tend to eat very little dairy, but do like organic, whole milk, plain yogurt on occassion - so, I figured I'd try a recipe I found and tweek it a little to suit Robert's taste. 
I used Almond milk mixed with whole milk yogurt and chia seeds, with some maple syrup ( and maybe a pinch of sea salt).  I also added a serving of collagen peptides, really because I wanted to make sure the mixture would thicken quickly - and it did.  By itself, it was Delicious!!!  I knew I had to add a grain, though.  I put together a muesli mix, and figured I needed some fruit - so, I made a quick blueberry sauce.  I layered it all together the night before the market - and miraculously, it stayed beautifully separated all night.  Robert said it was the most delicious and satisfying breakfast ever.  And a new option for weekend breakfasts was born!!!
I usually make a protein smoothie for my son, Willsey, which he drinks happily on the way to Baltimore, but to be truthful, he loves to buy a made-to-order breakfast from either a local restaurant or vender once he's in Baltimore.  That's fine by me - it's always great to support local business.
My Chia Pudding recipe is inspired by Giada de Laurentiis' book: Feel Good Food.  We met Giada back in November 2013 at Williams-Sonoma.  Our son, Hayden, had just been discharged from a 7 month stay at Kennedy Kreiger, and we were taking him, with no help, to the Annapolis Mall, on a Saturday, to meet Giada.  Hayden loves cooking shows, and loves Giada.  Long story short, after playing the "Hayden" card, we were first in line to meet Giada as she came out to greet the crowd.  Hayden walked right up to her (wearing his helmet with face shield, rigid arm restraints, and a huge padded mat), leaned in for a kiss, and Giada leaned right into him and gave him a kiss right back - no hesitation!!  She signed his cookbook, and thanked him so much for coming to see her.  She's alright in our book!!
Back to the Chia Pudding.
Here is the recipe:
1 cup plain, unsweetened, almond milk
1 cup plain, whole milk grass fed organic yogurt
2-3 tablespoons maple syrup (grade B)
1/4 cup chia seeds
1-2 teaspoons vanilla extract
pinch sea salt
2 scoops collagen peptides
Whisk all ingredients together in a medium bowl. Cover and refrigerate for 30 minutes.  whisk again to make sure chia seeds are evenly distributed.  Let sit for 2 hours or overnight.
I serve this with a homemade blueberry sauce I came up with over the summer when we brought home a huge amount of Farmer's Market blueberries!!
Blueberry Sauce:
2 pints blueberry
1/4 cup sugar
juice from one lemon
pinch sea salt
2 scoops collagen peptides
Let simmer, over low heat, until bubbly and everything is completely incorporated.  Let cool, and refrigerate.
The muesli recipe is so easy, and can be changed up depending on your preferences, and what you have on hand in your kitchen.
Muesli:
2 cups rolled oats (gluten-free if needed)
2 cups quinoa flakes
1 cup toasted almonds, chopped
1 cup sprouted pumpkin seeds
1 cup raw walnuts, chopped
1 cup raisins
1/2 cup unsweetened coconut flakes
1/2 cup hemp seeds
1/2 cup sprouted sunflower seeds
1/2 cup dried cherries
1/2 cup dried apricots, chopped
1/2 cup dried figs, chopped
1 tablespoon ground cinnamon
1 teaspoon vanilla powder
pinch sea salt
Mix all ingredients together.  Store in a glass jar, or other airtight container.  It should last quite a while at room temperature.  Enjoy!!
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  • December 12, 2016
  • Eco Armour
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