From my experience, breakfast changes. It is dependent on the season and weather. In a cold winter morning I will definitely eat warmer and heavier breakfast and in spring and summer it is lighter at room temperature.
Here in Maine, USA it has been pretty hot and sunny, I tend to start my morning with minimum 1.5l of water. Sometimes I won't have any breakfast at all and let my body get into fat burning mode until lunch time. On other days I will have a light breakfast which varies depending on what I have available.
For this weeks contest I am presenting you with this delicious chai chia pudding and chilled brewed ginger lime and basil water.

Chai Chia Pudding With Sweet Carrots & Dandelions Greens

Servings: 1
Prep time: 15min
Cooking Time: 8 min

Chilled Ginger Lime and Basil Water.

• 2 inch fresh ginger
• Handful of basil
• Half lime
• 1.5 of water

1. Brew all the ingredients for 8 min in water on medium heat the night before.
2. Place it in the fridge.
3. Ready to drink it chilled in the morning.

Chai Chia Pudding with sweet carrots and dandelion greens.

• 1/4 cup of chia seeds
• 1/2 cup of chai tea, no milk
• 1 carrot
• Handful of dandelion greens.
• Leftovers from homemade oat milk ( blended oats)
• 1 Tablespoon of Maple Syrup

1. Soak the chia seeds in the chai tea.
   
2. Grate one carrot and thinly chop the dandelion greens. Sautée them for 5min in maple syrup.
   
   
   
3. In a glass add a layer of oat milk leftovers, then the soaked chia seeds and top up with the sauté sweet carrots and dandelions greens.