Chi-Chi-Chi-Chia Seeds, My New Best Friend!

ChiaSeeds

You see those things up there that look like black sesame seeds? They are Chia Seeds and they’re my new best friend. Ever since they popped up in my local Trader Joe’s as a “new item”, I cannot stop using them. I know, I know. Now you have that dang Chi Chi Chi Chia pet commercial jingle in your head, right? You’re welcome. 🙂 But seriously folks, I use them in EVERYTHING because they are a great way to add a nutritional boost to many recipes.

 

What The Heck Are Chia Seeds Anyway?

Well I’m glad you asked. Chia seeds are an edible seed that comes from the desert plant Salvia hispanica which is a member of the mint family that grows throughout southern Mexico. While you may be more familiar with them as sprouts growing on your novelty Chia pet planters, these tiny seeds are anything but novel.

Chia seeds are rich in omega-3 fatty acids and are a better source than flax. They’re also rich in antioxidants and can be stored for a long time without becoming rancid like so many other fatty acid containing products. They can be eaten whole which means you don’t have to grind them up like you do flax seeds and are a good source of fiber, about 6.9 grams per serving.

 

What Do I do With Them?

Since Chia seeds don’t have to be ground to be eaten, you can feel free to sprinkle them onto anything you’d like. Some of our favorite ways to eat them are:

♥ Sprinkled over greek yogurt with a drizzle of honey

♥ Sprinkled over pancakes, waffles or french toast.

♥ Mixed into smoothies or frozen inside popsicles. 

♥ Stirred into a beverage like lemonade ( this is popular in Mexico).

 

What do you think you would  put Chia Seeds in?

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Christina Stanley-Salerno is a recipe developer, food stylist, photographer and blogger at Takebackyourtable.com. She has an intense passion for the family meal and as a work-at-home mother of two growing boys, knows first-hand the challenges of trying to get a meal on the table—FAST! Before going freelance, she was on-staff at Every Day with Rachael Ray where she had the pleasure of working alongside some of the best in the food business. She is now a full-time work at home mom, writing recipes for everyone from Kiwi Magazine to Parents.com. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights. Follow her on Twitter @TakeBackTables

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