Yes, you probably want to start singing the jingle from the commercial: Ch-ch-ch-chia (pet). But did you know you can eat this seed? Chia seeds were used by the Aztecs and Mayans because of their high nutritional value. These tiny, but impactful seeds are high in dietary fiber and a good source of protein, making them an ancient super food. Because they gel up, they cause a bulking effect, so they help with weight loss because they make you feel fuller quicker. 3 tbsp. of chia have 150 calories, 9 grams of fat, 0 grams cholesterol, 5 mg of sodium 13 grams of carbohydrates – 11 of which are all fiber, 0 grams of sugar and 5 grams of protein. So, as you can see, it would be beneficial to add to your diet. You can throw them in your smoothies, yogurt, salad and just about anything you can think of.
I love putting chia seeds in my smoothies and on my salad. The only thing I find that I have a problem with is they gel up and get stuck in my teeth ahaha so I need to use the water pick after I eat. Spiro doesn't seem to have that problem though. I kept seeing recipes for chia pudding and I finally tried it. Let me tell you, I wasn't impressed. I could never get the chia to gel up, no matter how long I waited. It was one day when I was making chia eggs (1 tbsp. chia to 3 tbsp. water) as an egg replacement that it hit me! Why not try to crush them? So, that's what I did, and guess what? They jelled right up. So, that's the trick. Now I make chia pudding a lot and I make it with so many different ingredients. In this photo, I used the chia seeds, almond milk and PB2 (powdered peanut butter), layered it with bananas and topped it off with raw cacao nibs. Play around with it and see what you like. Just remember, a little chia goes a long way. Here's a basic recipe for you. Leave me a comment if you've tried chia pudding before and what your favorite recipe is.
For 1-2 servings:
- 1 cup coconut, almond, or hemp milk
- 2-3 tablespoons chia seeds
- 1 banana
- ½ cup blueberries (frozen are OK)
- Handful of almonds or walnuts, if desired
- Cinnamon, to taste
Mix all the ingredients together and let them sit in the refrigerator for a few minutes. Stir after a few minutes, as the chia is “gelling” into a pudding-like consistency. Let it sit in the refrigerator about 20 minutes or until ready to eat.
If you find the pudding too thick, you can add more milk or a little water. If you find the pudding too thin, add more chia or any of the other ingredients to make it thicker. You really can’t go wrong with chia pudding, which is why I love making it so much.
Here's a few more nutritional facts of this powerful little seed. According to Dr. Andrew Weil, chia is very rich in omega-3 fatty acids and provides fiber as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
Another great benefit of chia seeds is that they are good for travel. Pack them in your suitcase and have them readily available to make chia pudding for breakfast or a snack in your hotel room. You can also pack travel size containers of almond milk (if checking luggage), as well as nuts and just pick up fresh fruit in your destination city.
Soon you will be singing ch-ch-ch-chia right along with me! Enjoy.