Chia seeds have seen a large boost in popularity among the fitness community over the last few years, and for good reason! These little seeds pack a huge punch of benefits and can be used in a variety of ways. Among other incredible benefits, Chia seeds improve your skin, fight aging, aid in digestive health, regulate cholesterol and lower blood pressure, boost your energy and metabolism and can even help you build muscle and lose weight. With all of those amazing benefits it is easy to see why chia seeds can now be found in healthy kitchens everywhere! So how can you incorporate chia seeds into your diet? The possibilities are endless, but here are 5 recipes that include chia seeds.
- 16 ounces fresh strawberries, hulled
- 1 1/2 cups (or one 13 1/2-ounce can) coconut milk
- 1/4 cup honey, or to taste
- 1 vanilla bean, scraped
- 3/4 teaspoon finely grated lime zest
- 1/2 cup chia seeds
- 1. Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth. Taste and add more honey if desired.
- Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
- Cover and refrigerate for at least 4 hours and up to 3 days. Stir the pudding before serving. The longer it sits, the thicker the pudding will become; if you find that it is too thick, whisk in a little water (or coconut water, if you have some on hand).
- Spoon into individual cups or bowls and garnish (see suggestions below).
- Sweeteners: Honey may be substituted with other sweeteners like maple syrup, agave nectar, date syrup, etc. Adjust amounts for desired sweetness.
- Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, cocoa nibs, fresh mint.
- 1⁄4 cup gluten free all-purpose flour
- 2 tbsp coconut flour
- 3 tbsp vanilla whey protein powder
- 1⁄2 tsp baking powder
- pinch of sea salt
- 1 tbsp chia seeds
- 1 tbsp coconut flakes
- 1 egg
- 4 tbsp almond milk
- Combine all the dry ingredients in a bowl. Then add wet ingredients and stir together.
- Heat a pan and coat with coconut oil. Pour 2 tbsp of batter to form each pancake.
- Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two.
For the Muffins
- 2 large lemons (yielding ¼ cup zest and ⅓ cup juice)
- ½ cup sugar
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 3 tablespoons oil
- ½ cup thick plain Greek yogurt (I did not use low fat)
- ¼ cup milk or cream (I used half and half)
- 3 tablespoons chia seeds
- 2 tablespoons poppy seeds
- 2 tablespoons honey
For the glaze
- 1 cup powdered sugar
- 1 tablespoon honey
- 2 tablespoons milk or cream (I used half and half)
- 1 tablespoon salted butter
- Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine.
- In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add the wet ingredients to the dry ingredients; stir until just combined.
- Pour batter into greased muffin tins; you should be able to get 8 large muffins. Bake for 12-14 minutes or until the tops spring back when touched.
- For the glaze, whisk the powdered sugar, honey, and milk together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops. Glaze should set quickly.
- 1 tablespoon raw honey
- 3 tablespoons lime juice
- 2 tablespoons chia seeds
- 2 mangoes, diced
- 6 strawberries, sliced
- 2 kiwifruit, diced
- ½ cup blackberries
- Using a hot water bath, warm the honey slightly so it is easier to stir. Stir in the lime juice and chia seeds.
- In a large bowl, combine the mangoes, strawberries, kiwifruit, and the blackberries. Stir to mix.
- Drizzle the dressing over the fruit salad and toss lightly to coat. Serve cold.
- ¾ cup chia seeds
- ¼ cup whipped butter, softened
- 1 egg white
- ½ cup coconut sugar
- ½ cup agave nectar
- ½ tsp. vanilla extract
- ½ cup flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- Preheat oven to 375 degrees. Place chia seeds on a baking sheet and toast for 10-15 minutes (make sure they don’t burn).
- In a large bowl mix coconut sugar, agave, butter, egg white, vanilla extract, flour, salt, baking powder and toasted chia seeds together until combined.
- Use a spoon to drop ½-2 tsp. of dough, about 1 ½ inches apart onto a baking sheet lined with parchment paper.
- Bake for 6-8 minutes or until golden brown. Let cookies cool for about 2 minutes before removing from baking sheet to a wire rack to cool completely. Store wafers in an airtight container.