FRIJE

Here is the central component of my breakfast for several months now: chia seed porridge! I customize it in all sorts of ways: with fresh fruits (raspberries, mango, pear...), dried fruits (dried apricots, goji berries), nuts (pistachios, almonds, crushed walnuts...) or even with applesauce, simply... It's truly a satisfying, healthy and delicious breakfast. I use vanilla soy yogurt (which I make with my yogurt maker using vanilla soy milk, sweetened with agave syrup, found in a bio store from the Italian brand B...) but you can use cow's milk, sheep's milk or goat's milk yogurt (or cottage cheese) according to your taste and digestive tolerance. This time, I used frozen sour cherries that I had in my freezer... while waiting for the month of June (if the birds deign to leave us some cherries on the cherry tree in the garden!). Nutritionally: Chia seeds are very small seeds that swell when in contact with liquid (they still need a little time to swell, so let your porridge sit in the fridge for a few hours). They are very rich in proteins, fibers, calcium, magnesium, omega-3 fatty acids and antioxidant compounds: a true nutritional goldmine! Oat flakes have a GI of 40 (raw) and are rich in soluble fibers that provide long-lasting satiety. You can replace them with other flakes (quinoa or buckwheat, for example, if you are gluten intolerant). Also, know that gluten-free oat flakes are now available.