Overnight strawberry-chia puddings & Corn scramble with cilantro pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Overnight strawberry-chia puddings & Corn scramble with cilantro pesto

Two Breakfasts

Overnight strawberry-chia puddings & Corn scramble with cilantro pesto

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 760 Calories/Serving

5–15 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • OVERNIGHT STRAWBERRY-CHIA PUDDINGS
  • ¼ pound strawberries
  • 1 cup coconut milk
  • Sunbasket vanilla-honey blend (vanilla extract - honey)
  • ⅓ cup black chia seeds
  • ¼ cup shaved unsweetened coconut
  • CORN SCRAMBLE WITH CILANTRO PESTO
  • 1 ear corn
  • 3 scallions
  • Fresh cilantro
  • Sunbasket pesto base (almonds - olive oil - fresh garlic - salt - black pepper)
  • 4 pasture-raised organic eggs
Chef's Tip
Click here to see Chef Justine’s ingenious tip for cutting corn off the cob.

Nutrition per serving


OVERNIGHT STRAWBERRY-CHIA PUDDINGS: Calories: 260, Protein: 6g (12% DV), Fiber: 13g (52% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 0.5g, Polyunsaturated Fat: 7g, Saturated Fat: 7g (35% DV), Cholesterol: 0mg (0% DV), Sodium: 140mg (6% DV), Carbohydrates: 22g (7% DV), Total Sugars: 12g, Added Sugars (Honey): 3g (6% DV). Not a significant source of trans fat.

CORN SCRAMBLE WITH CILANTRO PESTO: Calories: 500, Protein: 16g (32% DV), Fiber: 4g (16% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 310mg (103% DV), Sodium: 540mg (23% DV), Carbohydrates: 14g (5% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: tree nuts, eggs

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the puddings

The night before:
  • Remove the green hulls from the strawberries; cut the berries in half.
In a blender, combine the coconut milk, vanilla-honey blend, strawberries, and chia seeds. Season lightly with salt and blend until smooth. Divide between 2 small bowls, glass jars, or glasses. Cover and refrigerate overnight.

Serve

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

1

Prep the ingredients; make the cilantro pesto

  • Shuck the corn. Lay the cob flat and cut the kernels from the cob.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Finely chop the cilantro.
In a small bowl, stir together the pesto base and cilantro.

2

Prep and cook the eggs

  • Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
In a medium frying pan over medium heat, warm 2 to 3 teaspoons butter or oil until hot but not smoking. Add the corn and scallions, season with salt, and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes.

Serve

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