Wake up to this bloob-tastic Blueberry Chia Pudding for a filling, satisfying and nutritious way to start your day with a trace of sweetness, bright hint of lemon, and so much berry-licious love!
Heyyoooo! Happy Patriot’s Day or Boston Marathon Day! You mayyy think I live in Boston based on my enthusiasm for the marathon this year, but NOPE…although there was a small (as in teensy tiny) chance I was going to do my dietetic internship in Beantown…but I matched at my first choice in NYC, so WHEW. But if I did match in Boston I’d be in luck because my cousin lives there and is running the marathon today for the Brookline Library Foundation! #RunJHRun
While I am NOT a runner (although my 2 mile jog yesterday was quite lovely!), I do think sports nutrition is fascinating. I’m a little late for the pre-race carb-loading, but just in time for the perfect recovery snack – BLUEBERRY CHIA PUDDING!
If you’re running a marathon you’ll probably need a bit more than this cup of joy for recovery (but it’s a great starting point!), but if you’re working out for your average 30-60 minutes and looking for a great post-workout snack or meal, this bloob-ti-ful Blueberry Chia Pudding is calling your name!
Why? Post-workout you want to replenish glycogen stores and give your muscles some protein-licious lovin’ and chia pudding contains the ideal combination of nutrients.
One tablespoon of chia seeds contains…
- 60 calories
- 8 grams of carbohydrates (all of which are FIBER)
- 2 grams protein
- Heart-healthy unsaturated fat
- Lots of vitamins and minerals: potassium, calcium, iron, zinc, magnesium, B vitamins and more!
Add the milk and fruit and you’ve got yourself a super satisfying and nutritious meal!
If you’ve never had chia pudding before you’re in for a treat. First, because it’s oh so trendy; Second, because chia seeds gel and absorb 9 times their original weight in fluid, making this pudding soooo filling. With my busy days at the hospital, a filling breakfast is exactly what I need!
Plus, for my Passover-celebrating friends out there, chia seeds are Kosher for Passover, so you can replace your overnight oats with this blueberry chia pudding (just be sure to use a KFP milk – cow’s milk or nut milk). #winning
Here are some things you may need to make this recipe…
- Chia seeds
- Glass jars to divide portions evenly
- Microplane to zest your lemon (this is the exact one I use…and it’s a steal for $5!)
- 1 cup blueberries, fresh or frozen and thawed
- 1 cup milk of choice (I used soy milk)
- Few drops of vanilla extract
- 1/8 teaspoon lemon zest
- ¼ cup + 1 tablespoon chia seeds
- Pinch of sea salt
- Optional: 1 teaspoon honey or agave nectar
- In a high-powered blender, blend blueberries with milk until smooth.
- Transfer blended blueberry and milk mixture into a container or bowl with a lid and add vanilla extract, lemon zest, chia seeds, salt and sweetener (if desired). Mix together until well combined, cover, and refrigerate overnight, or for at least 1 hour.
- Serve with additional fresh (or frozen and thawed) blueberries in the morning. Enjoy!
Now that’s a motivating breakfast to get out of bed for! 😉
Happy Monday & congrats again to all of the runners out there!