I’ve had a couple of people ask about the chia. Yes, like the chia pet chia. Ch-ch-ch-chia!
I’m adding in chia seeds to my diet for a few reasons. First of all, it’s super high in Omega-3 and fiber. Two things that I don’t get enough of because I don’t eat grains for the most part.
I did some research and chia actually comes from a plant in the mint family. I had no idea!
In addition to the omega and fiber benefits, chia seeds are high in manganese and phosphorus, which are super important for your bones. Because I don’t eat dairy, I need this.
I found this nutritional information:
A 1 ounce (28 grams) serving of chia seeds contains…
- Fiber: 11 grams.
- Protein: 4 grams.
- Fat: 9 grams (5 of which are Omega-3s).
- Calcium: 18% of the RDA.
- Manganese: 30% of the RDA.
- Magnesium: 30% of the RDA.
- Phosphorus: 27% of the RDA.
- They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.
The other good thing is that they are great for people with insulin issues because they are slow-digesting fiber. That is good for maintaining even blood sugar.
I prepare mine with almond milk, some vanilla extract, and a tablespoon of maple syrup. I place them in a jar and then soak them overnight. They get sort of this gelatin film over them and expand, so it turns into a pudding. I usually stir it in the morning first thing and keep in the fridge for a lunchtime “dessert”. On top goes a small handful of blueberries.
I’ve heard some people say they don’t like the slimy or jello texture that they get when wet, but I don’t mind it at all.
My photo attempts to capture this dish weren’t the prettiest, but that is life, right? Sometimes tasty food isn’t the most photogenic.