Let’s talk Chia Seeds. They’re kind of my little weight loss superfood miracles right now, and let me tell you why.

High in fiber, a teaspoon of chia seeds can make you feel full faster, reduce cravings and aid in weight loss.  I should also mention that they are incredibly easy to digest and don’t tax your system in the way other fiber choices might.

Added to your water, chia seeds turn into this delightful ‘gel’ (takes a bit of getting used to) that again, not only makes you feel full faster… also amps up your hydration. Athletes rejoice, and ditch the gatorade for good.

Studies have shows that chia seeds can reduce blood pressure, fight against inflammation like arthritis and heart disease, and control blood sugar… making them a great choice for diabetics.

Lastly, chia seeds are the richest plant source of Omega-3.  The RICHEST! (mind. blown.)  A serving actually contains more Omega-3 than a serving of salmon. Vegans rejoice.


So how do I Chia? 

Chia seeds are easy to incorporate into baking or sprinkle on salads.  When mixed with liquid they expand over time to a gel like paste, which I find absolutely delightful tasting but others might have a bit of a texture problem with.

If you’re new to chia seeds, sprinkle some into your already made smoothie, bake them into your gluten free dark chocolate banana bread (recipe here!), stir some into cooked oatmeal or add to a lemon and olive oil dressing for your salad.

If you’re feeling adventurous… leave some in a water bottle overnight with a splash of organic cranberry juice and a squeeze of lime or try out my recipe for vegan & gluten free chia seed pudding.


1 cup almond milk
3 tsp chia seeds
1 tsp cinnamon
Add ingredients to a sealed Tupperware container and shake vigorously. Refrigerate overnight (preferably for 2 nights). The chia seeds will expand in the mixture.
**Optional add in for thickness, protein and nutrients: 1/2 scoop vega chocolate plant based protein powder.
To get the chocolate flavor without vega protein, add unsweetened cocoa powder or use chocolate flavored almond milk.
Sub almond milk for kefir to increase probiotic intake and make the pudding a bit thicker.


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