Studies show that the texture of the food we eat can play a big role in how satisfying we find it. Which is why chia puddings have become one of my go-to workout recovery eats and why they are featured in the pages of my book Rocket Fuel. There is something deliciously satisfying about spooning up a thick and creamy pudding after sweating it out, especially when it’s packed with the necessary carbs, proteins, and fats needed to recharge.
This version for #makeyourownfuelfridays is definitely reminiscent of everyone’s favorite childhood sandwich. Blending in a bit of peanut butter powder makes it tastes extra, well, peanuty. If you like, raspberries can replace the strawberries, maple syrup can be used instead of honey and, for something a little more decadent, ricotta cheese can stand in for Greek yogurt. For extra crunch, I like to sprinkle on cacao nibs and unsalted roasted peanuts just before serving.
2 cups fresh or frozen (thawed) strawberries
3/4 cup milk
3/4 cup plain Greek yogurt
1/4 cup peanut butter
2 tablespoons peanut butter powder (optional)
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
6 tablespoons cup chia seeds
Place strawberries, milk, yogurt, peanut butter, peanut butter powder if using, honey, vanilla, cinnamon and a pinch of salt in a blender container and blend until smooth. Divide among 2 jars. Add half of the chia seeds to each jar, seal shut and shake.
Chill for at least 3 hours and up to 3 days.
In Rocket Fuel: Power-Packed Food for Sports & Adventure, award-winning dietitian Matt Kadey offers up 120 delicious, creative, and convenient real-food recipes to power your everyday exercise and weekend adventures.
Rocket Fuel is available now in bookstores, outdoors stores, and online from these online retailers:
Barnes & Noble
Chapters/Indigo and MEC.ca in Canada
Food photography by Aaron Colussi.