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Quick, Healthy Breakfasts To Help You Get Up And At 'Em

Your mum probably told you this a hundred times: breakfast is the most important meal of the day.

But when adulting gets too much and busy schedules pile up, breakfast is all too often the first thing to get ditched in the rush out the door of a morning.

To help you out, we've rounded up a couple of quick and delicious breakfast options to start you off.

And if yoghurt is not usually your thing - does it upset your tummy? - then fear not, because Jalna have come to the rescue with lactose-free yoghurt!

CHIA POTS

Ingredients

Jalna Lactose Free Yoghourt of your choice

Organic raw activated chocolate Bukinis

½ cup chia seeds

1 ½ cup almond milk, soy milk or milk of your choice

Vanilla pods (split lengthwise with seeds scraped)

1 teaspoon ground cinnamon

Organic Australian honey

Fresh strawberries, blueberries and raspberries (or any of your favourite in season fruit) sliced into halves or segments. Edible flowers for garnish

Fresh baby mint sprigs

Method

Combine chia, milk, vanilla, cinnamon and honey in a container. Mix well, cover and refrigerate overnight.

The next day, arrange four jars, and fill with a third of your chia pudding.

Add a few spoonfuls of the Bukinis, your Jalna Yoghourt flavour of choice, top with your favourite fruits, flowers and mint, screw the top on and keep cool until it’s time to refuel.

BERRY SMOOTHIE BOWL

Ingredients

2 frozen bananas

1 cup frozen blackberries or berries of choice

2 tablespoons chia seeds or LSA (optional)

½ cup Jalna Lactose Free Natural Yoghourt

½ cup dairy-free milk of your choice

Method

Add frozen banana, berries, seeds, milk and yoghurt to a blender. Blend until smooth and pour into a bowl.

Top smoothie with:

1 teaspoon desiccated coconut

fresh or frozen raspberries

fresh or frozen blueberries

fresh or frozen blackberries

1 teaspoon chia seeds

1 tablespoon pepitas

1 teaspoon activated buckwheat

Enjoy!

These are just a taste of the delicious and nutritious Jalna recipes created by Karen Inge.

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