Dancer's Kitchen

Laura’s Banana Nut Chia Pudding

Dancer's Kitchen By Laura Matthews
A quick and surprisingly filling breakfast or a simple snack to boost your energy with the superfood chia seeds!  
2 ripe bananas (a good alternative is fresh mango)
1 1/2 cups milk of choice (almond, soy, coconut, dairy)
1/2 cup natural peanut butter (almond or cashew butter is a nice alternative)
3 tbsps chia seeds 
With a hand blender or mixing tool, purée the banana, milk and nut-butter. Stir in chia seeds.  Pour liquid into small bowls (or dish size of your choice) and cover with plastic wrap or lid.  Refrigerate for four hours or overnight to set the liquid and, voila! You have a quick and easy grab-and-eat treat, packed with protein and omega-3 fatty acids!
The pudding can be stored in an airtight container for up to one week in the refrigerator.
[Recipe adapted from thesuburbansoapbox.com]
This Dancer’s Kitchen recipe was provided by Laura Matthews, a Toronto-based dancer, arts educator and community artist. 
Submit your own favourite recipe for dancers, along with a short bio, to dc.editor@thedancecurrent.comfor a chance to be featured in an upcoming issue. 


Photo courtesy of thesuburbansoapbox.com

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