WEEKLY MINI MEAL PREP: dirty chai chia pudding + sheetpan breakfast burrito

The magic here is prepping recipes that are multi-functional in that they can work at multiple times of day. For example, the chai chia pudding is a great breakfast, snack, or dessert and the breakfast burrito would also make a good lunch!

I wish I was genius enough to come up with the concept of dirty chai chia pudding, but I adapted the recipe from one I found from the creators Olivia Adriance and Rachael of Rachael Good Eats.

DIRTY CHAI CHIA PUDDING w/ HOMEMADE WHIPPED CREAM

INGREDIENTS

serves 3-4

chia pudding:

6 Tb chia seeds

3 Tb hemp seeds

2.5 C milk of choice

2 shots of espresso or ~ 2 oz strong coffee or cold brew

2 Tb maple syrup

2 tsp cinnamon

2 tsp ginger

1 tsp all spice

1 tsp cardamom

2 scoops protein powder (I did 1 scoop vanilla and1 scoop coffee from Sprout Living, use code BARENUTRITION for discount)

whipped cream:

16 oz carton heavy whipping cream

1-2 Tb coconut sugar (any sugar will do, 1 Tb for less sweet, 2 Tb for more)

optional tsp vanilla or almond extract

INSTRUCTIONS

1. In a large bowl, combine chia seeds, hemp seeds, and milk. Whisk or stir immediately to avoid clumping of the chia seeds.

2. Add all remaining ingredients, giving it another whisk or stir until well combined.

3. Place in the fridge to set while you make the whipped cream. Allow it to set for at least 45-60 minutes, but for ideal thickness and consistency, several hours or overnight.

4. For the whipped cream, add ingredients to a stand mixer (a hand mixer can work too but your arm may get tired and it has less speed options!).

5. Start at setting 2 or 3, keeping it here for 1 minute. Work up to speed 4 for 90 seconds, then speed 5 for 90 seconds. Don't worry if it seems not much is happening yet. You should start to see very slight thickening and air bubbles. Go to speed 6 for 2 minutes, then speed 7 for 2 minutes. This is where it should be clear that it is beginning to thicken. It should be thicker here, but if it is not after 2 minutes, wait another 30-60 seconds. If you see it thickening, go up to speed 8 for a minute. Continuing up minute by minute until you have stiff peaks and thick whipped cream!

6. When chia pudding is set, you can portion into smaller jars and add a dollop of whipped cream.

SOUTHWEST SHEETPAN BREAKFAST BURRITO

INGREDIENTS

serves 6

12 eggs

1 bell pepper

1 small onion or 1/2 a large

1 jalapeno

1 can or carton black beans

~1 C shredded cheese (I used a three cheese blend)

desired seasonings: salt, pepper, garlic powder, oregano

large tortillas or wraps of choice

optional salsa or hot sauce

INSTRUCTIONS

1. Preheat oven to 400 F.

2. Crack your eggs into a large bowl, add seasonings, and whisk until fluffy.

3. Finely chop the bell pepper, onion, and jalapeno.

4. Carefully pour eggs onto a large sheetpan, (I love my huge nontoxic sheetpan from Caraway code BARENUTRITIONHEALTH10) adding in the chopped veggies, black beans, and cheese. Spread the ingredients around so they are evenly distributed.

5. Bake in the oven for 15 minutes, then remove and slice into rectangles. I often end up cutting 12 rectangles and stack 2 rectangles into each burrito.

6. Option to add a spoon of salsa into each, then fold. To fold, first fold the left and right sides, then bring the top edge of the tortilla closest to you over, and roll it closed. Wrap in parchment paper or foil, then pop in the oven to reheat in the morning (325 degrees for 10-15 min)