Right after she wakes up, Giada De Laurentiis drinks two glasses of warm water with lemon. She does an hour of yoga, then eats a protein-rich breakfast, like this Chia Seed Pudding. “You don’t need to eat a lot,” she says. “It’s very substantial.”
Chia seeds are packed with fiber, protein and antioxidants. Look for them at health-food stores.
Giada’s Chia Seed Pudding (4 servings)
1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 percent) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.