Woolworths Protein Packed Chia Pudding
Inspired by the natural ingredients found in Origins skincare now available at WOOLWORTHS!
Serves: 2
Time: 5 minutes
Recipe by: Clem Pedro
Ingredients:
3/4 cup almond milk, or any other nut or rice milk
Double shot of expresso
4T chia seeds
4T oat bran or rolled oats
2T cocoa nibs
1 orange zested
Method:
Combine the nut milk, coffee, chia seeds and oats in a bowl ensuring to mix until the ingredients are well combined.
Divide into 2 short glasses or any storage container that has a lid and is fine to store in the fridge.
Cover the glasses or container and set in the fridge for 2 hours or over night.
Before serving top the pudding with some cocoa nibs and orange zest
Mushroom, spinach and mini quiches
Recipe by: Clem Pedro
Prep: 10 minutes
Cooking: 20 minutes
Ingredients:
2T olive oil
150g baby Portabellini mushrooms, broken or cut in half.
Salt and freshly ground black pepper to taste
1 spring onion stalk, thinly sliced
100g baby spinach
6 free range eggs
Woolies everything bagel seasoning
100g chevin, optional
Method:
Heat your oil over a medium heat before adding your mushrooms and browning evenly, tossing the pan every few seconds. Once golden add you spring onions and spinach, cooing for another minute or until the spinach has wilted. Remove the pan from the heat.
In a mixing bowl beat your egg well to combine the yolks with the whites.
Prepare a muffin tin by spraying it with non-stick kitchen spray before spooning some of the mushroom and spinach mixture into the tins, leaving some room for the eggs. Sprinkle over some everything bagel seasoning and dot with a optional piece of chevin.
Carefully ladle in some of the beaten eggs over the mushrooms and bake for 12 – 15 minutes at 180C or until the eggs have set. Cool slightly before removing from the muffin tin and packing for a breakfast on the go or into a lunchbox.