Spicy chia breakfast parfait with mango, ginger and raspberry

Good afternoon lovelies, are you ready for the weekend? ♥

I know that I certainly am! My weekend is going to be pretty jam-packed with both work and play. I have to do my taxes (haha better late then never!), work on the blog and prep for a big shoot on Tuesday, but I also have a concert on Saturday + the girls are coming over on Sunday so we can plan or LA/Vegas trip, I am so excited!

I am already feeling just a liiiitle stressed and it doesn’t help that I am a bit hungover after last nights Kendrick Lamar concert, but oh well, I just gotta get my sh*t together and get to work! ..thankfully my drunk self had my back last night and stocked up on snacks and treats before taking a cab home ;)

Today I want to share a recipe that is perfect for a busy weekend like the one I have ahead of me (it can be prepped the night before) or just for mornings where you want to treat yourself to a delicious and nutritious meal. The recipe for this spicy chia breakfast parfait with mango, ginger and raspberry is from my cook book Regnbuemad and it is one of my absolute favorites! It is so full of flavour and I love the kind of atypical breakfast ingredients like ginger and cayenne pepper, it is so fresh and gives you a little kick to start the day, but without being too much as the sweetness of the mango perfectly balances it out. I hope you will love it as much as I do!

You can read more about my cookbook in English right here and in Danish here + make sure to check out the other recipes that I have shared from my cookbook – you can find three of my favorite salad recipes right here and my buddha bowl recipe right here! ♥

Ingredients:
– Yields 2 servings
2 deciliter (about 0.8 cup) plantmilk
2 tablespoons chiaseeds
4 tablespoons shredded coconut
2 tablespoons skyr or greek yoghurt
1 mango
20 grams of ginger
A pinch of cayenne pepper
1 deciliter (about 0.4 cup) orangejuice (or plantmilk)
1 deciliter (about 0.4 cup) raspberries, fresh or frozen (thawed)

Directions:
Make the chia pudding by adding the milk, chia seeds and shredded coconut to a bowl and mix everything well. Cover the bowl and let it sit in the fridge for at least 20 minutes (or you can leave it it in the fridge overnight), so the chia seeds can soak up the liquid and form a thick pudding like texture. Stir the mixture once or twice while it sits in the fridge. When the chia pudding is ready then add in the yoghurt and stir well.

Make the mango smoothie by adding the mango (peeled and stone removed) to a blender along with the ginger, cayenne pepper and orange juice. Blend until smooth. The mash the raspberries with a fork and arrange the parfaits in two glasses by simply adding a layer of chia pudding, a layer of mashed raspberries and a smoothie layer – repeat until you have used it all.

And the parfaits are ready to be served, enjoy! ♥

If you’d like you can even make these the night before for an easy, delicious and super nutricious breakfast on the go – simply make sure to properly cover the glass to keep the smoothie from oxidizing.