Matcha Chia Pudding with a Boost of MCT

This Matcha Chia Pudding with a Boost of MCT recipe might just change your life! Seriously! Once you know the basics of making a chia pudding there are no limits to what you can create.

I’m all about quick and simple meals, especially ones that travel well. In this recipe I used Perfect Keto’s Matcha Latte MTC Powder, stirred in some water, a few stevia drops and mixed it all together. I topped it off with coconut shavings, cashew butter (I used this brand) and homemade coconut yogurt.

Alternatively, you can replace water for a no-sugar-added almond, cashew, or coconut milk and serve with raspberries and some shaved dark chocolate or cacao nibs and you’ve got yourself a decadent Summer dessert recipe.

Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 9.JPG
Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 4.JPG
Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 9.JPG
 

What You’ll Need

3 teaspoons chia seeds

1 Scoop Perfect Keto’s Matcha Latte MTC Powder*

1 cup of water or plant based milk

1 pinch of mineral salt

2-3 drops stevia or monk fruit

Toppings:

Coconut shavings, to taste

Nut butter, to taste

Coconut yogurt, to taste

What You’ll Need To Know

Place chia seeds, mineral salt, stevia drops, and liquid base in a medium jar. Seal the lid and give it a good shake.

Let it rest of a few minutes and give it another good shake.

Allow mixture to sit for at least 30 minutes, but overnight is best.

Garnish with toppings and enjoy!


*Side Notes:

You can also use Ceremonial Matcha powder in combination with MCT powder or opt to not use an MCT. I’ve never used MTC oil in this recipe and can’t guarantee tasty results with it!

How To Perfect Eggs Baked In Avocado

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Avocado.

Eggs.

What more can I say?

I'm trying out this whole ketogenic diet and I was a bit stumped on what I should make for breakfast because all those green fruit smoothie bowls are out of the question. For the next 21-days, I'm going to have to get a bit creative with meals. And, those morning smoothies and smoothie bowls are getting a makeover, too.

Over the weekend, I started to think of all the "keto-friendly" recipes I've made. It got me thinking about one of my favorite breakfast dishes: Eggs Backed in Avocado.

This baked egg-avocado is a one-two punch of omega-3's, healthy fatty acids and a high protein count. It's low carb and it's fiber-filled. If you're always rushing in the morning, you'll be glad to learn this recipe requires just a few ingredients and nearly no prep time: ripe avocado, sliced in half and pitted; medium-size egg; chives, salt, ground pepper (to taste). Yep. That's it. And, the cook time is 10-20 minutes.

This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have available. A tablespoon of salsa or a little hot sauce would offer a nice hit of spice.

Baked eggs in avocado
Baked eggs in avocado

What You'll Need

2 ripe avocados
4 free-range organic eggs
1/8 teaspoon pepper
Sea Salt, to taste
Optional: 1 tablespoon chopped chives

What You'll Need To Know

Preheat the oven to 425 degrees.

Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.

Place the avocados in a small baking dish or set them on cupcake tins. Do your best to make sure they fit tightly if using a dish.

Sprinkle in some chives and crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.

Place in the oven and bake for 10-20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.

Remove from oven, season with pepper and salt, and garnish/salsa of your choice.

Recipe makes 2-4 servings.