Want a delicious breakfast that can be made in 3 easy steps, and taken with you for on the go? Then this recipe is for you.  It’s gluten-free, sugar-free, IQS-friendly, organic (if you use organic ingredients), vegan/plant-based and has a Paleo option too.


Cook Time: 5 Minutes
Equipment needed:  1 Mixing Bowl, 1 Cup for Steeping Tea, 1 Grater, Measuring Cups and Spoons, 1 Spoon for stirring the mix, 2 Glasses/Jars/Bowls for Serving, 2 Spoons for Serving.

Serves: 2



150 ml fragrant, mellow Green Tea*

175 ml unsweetened Almond Milk

1/2 tsp Vanilla Powder

1/2 tsp Ground Cinnamon

1/2 – 1 tsp of finely grated Lemon Zest (add zest according to taste)

1 tbsp Rice Malt Syrup (could be replaced with maple syrup, honey etc.)

1 tsp Green Protein Powder

60 ml Chia Seeds

50 ml Desiccated Coconut


To Serve:

– 100 ml fresh, Blueberries (more if you like of course)
– A ribbon of Lemon Zest as garnish (optional)



1. Mix all chia pudding ingredients in a bowl and combine well.

2. Cover and keep in the fridge overnight.

3. Give mix a good stir before dividing it between 2 glasses/jars/bowls. Serve topped with blueberries and extra lemon zest as a garnish.

 * The equivalent of 2 teabags steeped in 150ml of boiling water and left to cool to room temperature.


This recipe was created by:  Marisa ‘@missmarzipancom’

Miss Marzipan is a real food enthusiast who believes that any dish can be “healthified” and every aspect of everyday life can be beautiful. By day she works as a creative professional and by night she invests energy in her own personal creative projects (including healthy kitchen experiments). She is a currently sugar-free “sweet-tooth”, a veg-lover, a proud mum of two young children and an occasional crafty DIYer.


[template id=”258″]

Get Around

Hey There!

I’m Jema Lee, day time mermaid, plant nutter and obsessed with all things women’s health and normalising periods. Now I’m teaching you all my cycle balancing secrets!