Meghan Markle’s high protein, low calorie breakfast is ‘so good’

In an old interview before she became the Duchess of Sussex, Meghan Markle revealed the five foods she always has in her fridge, and a go-to pudding she would regularly make.

When she was working as an actress in Suits, Meghan joined Good Housekeeping America to discuss her fashion and food.

“Five things I always have in my fridge,” she said. “Hummus, carrots – because I love them and so does my dog Bogart, strangely.

“A green juice, almond milk for sure and chia seed pudding that I make every single week – so easy, so good.”

Chia seed pudding is less of a dessert and more of a breakfast dish and can be made with very few ingredients and customised depending on preferences.

A basic chia seed pudding recipe requires chia seeds, milk or a vegan or nut substitute, maple syrup or honey and berries or fruit to serve.

It’s really simple to make; combine two tablespoons of chia seeds, 125ml of milk and two teaspoons of natural sweetener in a jar or bowl.

Cover and chill overnight or for at least eight hours so the liquid is absorbed by the chia seeds.

The next morning, top with fruit and a drizzle of natural sweetener to serve.

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Chia seeds are rich in protein, antioxidants and omega three, as well as many other nutrients.

Chia seed pudding is also a low calorie breakfast option for anyone calorie-conscious.

As for what else Meghan loved, she revealed what dish she would take to a dinner party.

“I really love to cook,” she admitted. “So for me, if I was going to a dinner party…there’s nothing more delicious or impressive, in my opinion, than a perfectly roasted chicken.

“I think people think you pick it up [roasted] at a grocery store – no, no, no. If you have an Ina Garten level roasted chicken, game-changer.”

Ina Garten’s Perfect Roast Chicken recipe 


One whole chicken
Salt and pepper
Large bunch of fresh thyme
One lemon, halved
One whole head of garlic cut in half crosswise
30g butter, melted
One large onion, thickly sliced,
Four carrots cut into chunks
One bulb of fennel tops removed, and cut into wedges
Olive oil


1) Preheat the oven to 210°c/Gas mark seven. Give the chicken a quick rinse inside and out and pat the outside dry with a paper towel.

2) Grind salt and pepper on the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the melted butter and sprinkle with salt and pepper.

3) Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

4) Roast the chicken for one and a half hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminium foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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