Fuel Performance: Salted Sticky Toffee Chia Protein Pudding
I do need to admit in the past when it’s came to Chia Seed Puddings I’ve had a “hate/hate” relationship with them. I never understood people who ordered them as breakfast or how they were being pushed as dessert. I tried to keep an open mind but I felt they were unappealing due to improper texture - it was either to watery or too gloopy, had a lack of insufficient sweetener/flavoring or that even rancid seeds were being used. For those reasons my use of chia seeds included throwing the occasional spoon here or there into oats, smoothies or pancake batters just tell my friends how sophisticated I was in my use of “super foods.” Personally I really didn’t respect them.
Now naturally as I’ve progressed my journey into fueling for performance, longevity, hormone balance and managing blood sugar I was brought back to the misunderstood relationship. It was time to admit that since they are a “nutritional heavyweight” packed with high concentration of fiber, protein, Omega-3 fatty acids and antioxidants in such a tiny, nutrient dense package they needed a second chance.
And I have to admit I’m so glad that I tried. I spent weeks developing recipes and learning so much about them. I learned chia seeds do require careful preparation to avoid a "frogspawn" texture, and if not perfectly balanced with milk or yogurt, the seeds can taste neutral, gritty, or slightly bitter.
Truthfully, I might have gone on a two-week bender of chia seed puddings for breakfast before I was ready for a change. One of my favorites is: Salted Sticky Toffee Chia Protein Pudding.
(Serves 1)
CHIA SEED PUDDING INGREDIENTS
65 Grams 0% Fat Free Greek Yogurt
35 Grams Vanilla Protein Powder
79 Milliliter Fat Free Milk
39 Grams Chia Seeds
41 grams (Approximately 4) Hot- Water Soaked Pitted Dates
1/4 Tsp. Cinnamon
5 Grams Vanilla Extract
Pinch of Pink Himalayan Salt
20 Grams 0% Fat Free Greek Yogurt
CARAMEL SAUCE INGREDIENTS
9 Grams Maple Syrup
11 Grams Cashew Butter
DIRECTIONS
Set aside chia seeds in glass container.
Mix 65 grams yogurt, protein powder, milk, soaked dates, salt, vanilla and cinnamon in a blender.
Pour the blended mixture into the glass container with the chia seeds and lightly mix (to keep the frothy air bubbles) so the chia seeds are combined.
Transfer into the fridge for a minimum of **3 hours, ideally overnight.
Combine the caramel topping ingredients and store in the fridge until ready to serve.
To serve, add caramel sauce, remaining Greek Yogurt and pinch of Maldon sea salt.
Enjoy!
** Soaking chia seeds overnight (about 8 hours) is considered better for digestion, nutrient abosorption and texture, resulting in a thick pudding. While only 10-30 minutes is needed to hydrate them, an overnight soak allows the mucilage to fully activate, softening them for optimal digestion and maximum nutrient bioavailability ( omega-3’s, protein).
NUTRITION FACTS
Calories: 637kcal Carbohydrates: 57.4g Protein: 44.8g Fat: 25.4g