Low Carb Breakfast with Chia Pudding

Summary

Ingredients

For the pudding: (chia pudding)

• 250 g cream quark
• 4 tablespoon linseed oil or hemp oil
• 1 lemon (s)
• 6 tablespoon chia seeds
• water

Also:

• 3 tablespoon seeds omega mix hemp, flax, chia seeds)
• 1 ½ tablespoon pumpkin seeds
• 1 ½ tablespoon almond (s), blanched, chopped
• 250 g quark
• 5 strawberries
• 1 handful blueberries

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Instructions

1. The chia pudding is made the evening before. It lasts for about 4 days and is stored in the refrigerator.
2. Put the cream quark in a screw-top jar. Squeeze the juice of one lemon into a measuring cup. Add 4 tablespoons of linseed oil. Fill up to the 250ml mark with water, stir and mix the liquid with the quark in the jar. Add 6 tablespoon chia seeds and stir well.
3. If it is too sour for you, you can replace the lemon with water. The same goes for the oil.
4. Soak the omega 3 mixture, pumpkin seeds and chopped almonds in water overnight.
5. The next morning, mix the kernels and seed mixture with 4 tablespoons of chia pudding * and approx. 150 - 250 g of quark. Add 5-6 chopped strawberries and 1 handful of blueberries.
6. Tastes super delicious, filling and keeps blood sugar in check. The amounts of the individual ingredients can of course be varied depending on your taste. For example, I often leave out the chia pudding and use more curd cheese instead. If necessary, you can also sweeten with erythritol.
7. This breakfast is prepared the evening before. You can take it with you to work / university / school in a screw jar. It is suitable for diabetics.