Matcha Chia Pudding

Matcha Chia Pudding

By nutritional therapist Christine Bailey

A delicious creamy protein breakfast option that is best prepared the night before.

Serves 2

300ml coconut milk
2 tsp maple syrup
1 tsp vanilla extract
1-2 tsp matcha green tea
1 scoop vanilla protein powder
4 tbsp chia seed
To top: pomegranate seeds or berries
To serve: Greek yoghurt or coconut yoghurt, optional

Place the coconut milk, maple syrup, vanilla, vanilla protein powder and matcha green tea powder in a blender and process until smooth.

Pour the mixture into a jar or jug and stir in the chia seeds. Mix well.

Place the jug overnight in the fridge to thicken.

To serve divide the mixture between two glasses and bowls and top with fruit and yoghurt to serve.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website or follow her on Facebook and Twitter.

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