I frequently exercise first thing in the morning so I need a breakfast that will provide energy but also digest quickly. I recently ran across a great recipe for chia porridge in an eBook from Kristen and I’ve modified it a bit.
The main ingredient is chia seed (ch..ch…ch…chia pet), a dietary staple of the legendary Tarahumara (a.k.a. “running people”) that live in Mexico’s Copper Canyons. If you read the popular book “Born to Run” by Christopher McDougall you’ve heard to the Tarahumara. They are probably the greatest long distance runners on the planet, running 50 miles or more for pleasure, often carrying nothing more than a bag of chia seed.
I won’t go into all the reasons that chia seed is a a nutritional powerhouse, but suffice it to say that they are packed with easily digested and absorbed nutrients. Try it for yourself…
- Put 2 tablespoons of chia seed into a bowl. You can buy bags of chia seed at most natural food stores.
- Add 1/2 cup (4 oz.) of almond milk (ideally homemade – more on that soon).
- Let the chia seed soak for 15 minutes or longer, mixing occasionally. The seeds will soak up the almond milk and become gel-like.
- Add 1 tablespoon of ground flax seed (ideally freshly ground using a coffee grinder) and 1 tablespoon of flax oil.
- Add a thinly sliced banana (if you don’t like bananas you can also use a handful of blueberries).
- Mix everything together with a spoon, crushing the banana into the mixture.
This is a vegan dish, but that’s not why I like it. I like it because it’s tasty and you can eat it right before working out and you won’t feel bloated. I also notice a nice energy boost. I ate it yesterday before a two hour ride and felt great the whole time. However, if I was doing a bigger workout I’d probably eat something with more protein (e.g. eggs) before and/or bring food along.