Aquamar Recipe: Overnight Blueberry & Almond Energy Bowl

Cooking and running are two of my biggest passions, and as a competitive runner, I always need new healthy breakfast and snack ideas. This easy energy bowl recipe with blueberries and chia seeds is one of my favorites, especially since you prepare it the night before and it’s ready to go the next morning or whenever you need it.

It’s simple both in preparation and the ingredients it calls for, but it’s an incredibly nutrient-rich and healthy dish – not to mention satisfying and delicious. Almonds are an excellent plant-based source of protein and are great for your heart. Blueberries are full of antioxidants and help reduce inflammation, and chia seeds add a dose of omega-3 fatty acids plus a satisfying texture.

Have fun with the recipe by trying different garnishes. I like sliced strawberries, coconut flakes, chopped pineapple and a small handful of organic granola.

Overnight Blueberry & Almond Energy Bowl
Serves 4

INGREDIENTS
1 1/3 cup unsalted organic almonds, peeled and finely chopped
¼ cup fresh lemon juice
1 cup fresh orange juice
1 cup water (bottled or filtered water)
1 cup frozen blueberries
1 ¼ tablespoons maple syrup
2 tablespoons chia seeds
Garnish of your choice

DIRECTIONS
Add the lemon juice, water, maple syrup and fresh orange juice to a Vitamix bowl blender. Then add the frozen blueberries and chopped almonds. Blend for 30 seconds on full speed.

Place in a bowl and add chia seeds by mixing with a whisk. Refrigerate overnight. Divide among four bowls and top with your choice of garnish.

About Corporate Executive Chef Franck Garanger
A bright, contemporary culinary personality, Franck Garanger draws upon his wealth of experience and rare culinary artistry as he oversees all culinary operations aboard our small and luxurious ships. Franck’s passion for cuisine started many years ago in his father’s pâtisserie-boulangerie in the Loire Valley, where the discipline and nature of cooking inspired his career at a very early age. He began as an apprentice at the Michelin-starred restaurant Le Vert d’Eau in Angers with French Master Chef Jean-François Piers and his experience continued to grow during tenures at many distinguished restaurants such as Hôtel de Paris Monte-Carlo and the Hotel du Cap-Eden-Roc in Antibes. He also has worked with such culinary greats as Paul Bocuse, Alain Passard and Thierry Marx. Since 2003, Franck has been sharing in our passion for The Finest Cuisine at Sea®. His culinary vision reflects a unique personal style that unites the global influences that have inspired him during his many years of travel. In 2008, Franck was awarded membership as a French Master Chef in the prestigious Maîtres Cuisiniers de France.