Overnight strawberry pudding & Corn scramble with cilantro pesto

Gluten Free, Vegetarian, Dairy Free, Soy Free

2 Servings, 750 Calories/Serving

10 - 15 Minutes

You won’t find any refined sugars or dairy in this creamy breakfast pudding, but plenty of black chia seeds and sweet strawberries. For your egg dish, by blending the fresh cilantro pesto, we’ve done much of the work needed. To see Chef Justine’s ingenious tip for cutting corn off the cob, click here.

Ingredients

  • Breakfast 1: Pudding
  • ¼ pound strawberries
  • 1 cup coconut milk
  • Vanilla-honey blend (honey - vanilla extract)
  • 1/3 cup black chia seeds
  • ¼ cup shaved unsweetened coconut
  • Breakfast 2: Scramble
  • 1 ear corn
  • 2 scallions
  • 4 pasture-raised organic eggs
  • Cilantro pesto (cilantro - almonds - fresh garlic - canola olive oil blend - salt - black pepper)

Instructions

1

Prep the puddings

The night before:
  • Remove the green hulls from the strawberries; cut the berries in half.
In a blender, combine the coconut milk and vanilla-honey blend. Add the strawberries and chia seeds and season lightly with salt. Blend until smooth.
Transfer to individual bowls, jars, or glasses. Cover and refrigerate overnight.

2

Serve

The next day:
Top the puddings with the shaved coconut and serve.

1

Prep the corn and scallions

  • Shuck the corn; lay the cob flat and cut the kernels from the cob.
  • Trim root ends from the scallions; thinly slice the scallions.

2

Cook the scramble

  • In a bowl, season the eggs with salt and pepper and lightly beat.
In a pan over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Stir in the corn kernels and scallions, season with salt, and cook until just softened, 2 to 3 minutes. Pour in the eggs and cook, stirring gently, until set but still moist, 3 to 4 minutes.

3

Serve

Transfer the eggs to individual plates, garnish with the pesto, and serve.

Nutrition per serving:
PUDDING: Calories: 360, Protein: 8 g, Total Fat: 22 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 10 g, Saturated Fat: 9 g, Cholesterol: 0 mg, Carbohydrates: 38 g, Fiber: 19 g, Added Sugar: 8 g, Sodium: 20 mg

SCRAMBLE: Calories: 390, Protein: 16 g, Total Fat: 32 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 8 g, Saturated Fat: 4.5 g, Cholesterol: 325 mg, Carbohydrates: 13 g, Fiber: 3 g, Added Sugar: 0 g, Sodium: 390 mg
Contains: eggs, tree nuts

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