Name: Boiled Eggs with Chia Pudding and Cucumber Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 3 large eggs; 2 tbsp chia seeds; 0.75 cup plain non-fat Greek yogurt; 0.5 cup unsweetened almond milk; 0.25 tsp vanilla extract; 1 cup cucumber; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

514 calories

Protein: 56g; 38% of calories
Carbs: 26g; 18% of calories
Fat: 28g; 44% of calories

Instructions

Prep 10 min · Cook 12 min

In a small bowl, whisk together the Greek yogurt, chia seeds, almond milk, and vanilla extract until well combined.
Let the chia mixture rest for at least 15 minutes, stirring once halfway through to ensure a smooth, creamy consistency.
Place eggs in a small saucepan and cover with water; bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
While the eggs sit, dice the cucumber and halve the cherry tomatoes, then place them in a medium mixing bowl.
Add the olive oil, lemon juice, sea salt, black pepper, and chopped parsley to the vegetables and toss gently to coat.
Transfer the eggs to an ice bath for 2 minutes, peel them carefully, and slice each in half.
Plate the boiled eggs alongside the chilled chia pudding and the refreshing cucumber salad.

Nutrition

Ingredients

Instructions

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