Recently I took a little break from coffee. Why?  Good question I freakin’ love the stuff more. But I suppose it came from a place of thinking, “Perhaps day dreaming about my morning coffee at 4pm the day before means I need to get a grip.”  The truth is at Prescribe Nutrition we don’t think coffee is a ‘bad’ food or drink, in fact it has some pretty awesome attributes, but I think I was lying to myself that I was enjoying it in moderation, which is a key element to getting the beneficial side of that hot, fragrant cup o’ love.  You know those Starbucks mugs with the city skylines?  You know, the ones that are like 24 oz each?  That was the only mug in rotation at my house. So, I needed to break-up with coffee for a few weeks, just to get myself back in check.

I didn’t die, which is the first thing to report.  This isn’t my first rodeo from ditching coffee, I ‘detox’ from caffeine any time I really need to hit the reset button. This time, however, I did replace it with yerba maté, which is a second love of mine, but there is just something about coffee…the flavor, the scent…I love it. I said it. So yesterday I decided to meet myself in the middle, because I’m practical like that, and make one of our favorite recipes from our past program, overnight coffee chia pudding.  Just enough to hit the flavor spot, but I still feel like I’m staying true to resisting the ‘need’ for that morning temptation.

This breakfast or snack is packed with essential fatty acids, antioxidants, more calcium than a glass of milk, protein, soluble fiber to help keep things moving, and will give you a ton of energy. You should make it. Coffee + meal in one. Talk about breakfast on the go.



2 servings

  • ½ cup brewed organic coffee (chilled)
  • ½ cup unsweetened almond or coconut milk
  • 1 tablespoon nut butter, your choice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 tablespoons Grade B maple syrup or raw honey
  • 1 tablespoon raw cacao powder or unsweetened cocoa
  • ¼ cup chia seeds
  1. Add coffee, coconut milk, nut butter, vanilla cinnamon, maple syrup/honey, and cocoa powder in a blender and mix until well combined.
  2. Place the blended mixture into a resealable jar or tupperware.  Add in the chia seeds and shake!
  3. Place in refrigerator overnight or for at least 2 hours.