It’s definitely summer here in Hawaii! How can I tell, you may ask?! Yes, it is warm year-round here in the eternal summer paradise, BUT the summer months take the Hawaiian sun to a whole new level. Walking outside in the middle of the day is like walking into a fire-y furnace. Just think about 24 hours of straight sweat. Today I decided to walk to my yoga studio, which is only a mile away from my house, at 9 am and it was already so hot that I showed up completely drenched in sweat. But the wonderful thing about this insane heat is that the ocean feels so much more refreshing than you could ever imagine. As does the fresh fruits you can find at your farmers markets and local grocery stores.
Summer is one of my favorite times of the year (sweating aside). In my mind, summer is synonymous with mango season. I remember the first summer I lived here in Hawaii, I LIVED off the mangos in the backyard that would fall daily from our mango tree. Whenever we would hear the thud of a mango dropping, we would sprint out our backdoor to collect it. And if they didn’t fall? Well, then we would get a soccer ball and chuck it up at the ripe mangos. Pretty much every single morning I would cut up a mango, sprinkle some granola over it, and slather it in peanut butter. Honestly one of the best combos ever, I promise you.
However, summertime berries might just be my absolute favorite. I used to grow up picking fresh blackberries by my house with my best friend, and then whipping up something tasty with them. Here, we don’t have many freshly picked berries. BUT, whenever I see fresh berries anywhere, I am so quick to buy them. Last week, Whole Foods had a sale on organic strawberries, and I bought SO MANY! I of course then had the task of figuring out what to do with them.
Out of the multitudes of strawberries came this recipe. I am trying to make myself more easy on the go breakfasts so that when I am in a hurry in the mornings, I can grab something really quickly. Chia pudding is one of my favorite things to prep and have on hand. So, obviously, I knew I had to create something with these ingredients. It turned out to be so beautifully sweet and creamy, and tastes AMAZING when paired with greek yogurt (or your favorite non-dairy yogurt), granola, and peanut butter. I hope you enjoy as much as I do!
- 16oz fresh organic strawberries
- 2 cups unsweetened almond milk
- ⅔ cups chia seeds
- ¼ cup honey (or maple syrup)
- 1 tsp almond extract
- 1 scoop vanilla protein powder
- Blend together your strawberries, almond milk, honey, almond extract, and protein powder in a high speed blender.
- Pour the mixture into a glass jar and mix in your chia seeds.
- Cover the jar with a lid and store in the refrigerator overnight or for at least 4 hours.