Looking for a food packed with a punch?  Then you’re looking for chia seeds.  Many consider those babies to be the richest plant-based source of dietary fiber, protein, and Omega-3’s.  In one tablespoon, you get six grams of fiber, three grams of protein, and 2.9 grams of Omega-3 fatty acids.  That’s what I’m talkin’ about!  Chia seeds are from a flowering plant in the mint family, originating in central and southern Mexico and Guatemala, used for centuries as a staple, energy-giving food.  How can we use these seeds?  Chia can be added to snacks, muffins, salads, drinks (check out kombucha and chia seeds!!), you name it!  Today I leave you with a killer recipe for a chia seed pudding!!  This recipe is DELICIOUS!!  This is a fab start to the day or for an energy boosting snack.  Check it out!!


Recipe courtesy of Giada De Laurentiis for Food Network Magazine

Recipe courtesy of Giada De Laurentiis for Food Network Magazine

1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 percent) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B)
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted (pecans are also delicious)

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

The next day, in a medium bowl, toss the berries with the almonds.

Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Photograph by Kana Okada