Ch-Ch-Ch-Chia Seeds!


Did you have a Chia pet in the 90’s? Come on, be honest! I won’t judge. Guys. GUYS. There’s good news coming!

If you had a Chia pet you probably didn’t think about eating the seeds, BUT you could have!

Yup, the same seeds that grew that infamous Chia Pet, is also the same seeds that everyone is eating today.

And Chia seeds are taking the place of flax seeds! Truth!

I made a Chia pudding last night and it was, To DIE FOR! The recipe will come later, but first here are the top 3 reasons(in my opinion) to eat Chia seeds.

FitTip Fact #1:

Chia seeds are high in Omega-3’s! Omega 3’s help with brain function, but also play a huge part in reducing inflammation throughout the body! Say what?! Yup, this speaks loud and clear to me, as it will to many ladies as we have a pesky visitor every month which makes up bloat to no end. Wink, wink.

FitTip Fact #2:

Chia seeds are packed with protein! About 4 grams of protein per serving, which is about 2 tablespoons. This is a great form of protein for Vegetarians and Vegans because there’s no cholesterol, so it’s a super healthy protein.

FitTip Fact #3:

Chis seeds have a stabilizing effect on blood sugar, which fights insulin resistance which can be tied to belly fat! So Chia consumption can give you more pronounced abs. Bring on the bikinis!

Are you in, or are you in?!

If you’re a little on the fence I would suggest making Chia pudding. It takes 5 minutes.

What you need:

1 cup of milk(I use Blue Diamond Half Almond Milk, half Coconut milk, unsweetened)
1 pack of Stevia, *optional(I don’t always like things to be sweet so I did without this last night)
2 tablespoons of Chia seeds

Grab a mason jar or something with a lid, add the “milk”, add the Chia seeds, close the lid and shake vigorously.

Let it stand for 15 minutes, then shake it again. If the Chia seeds are sitting at the bottom use a spoon to mix them up, I had to. I also added blueberries in mine for a little sweetness and texture and it was delish!

Then put the pudding in your fridge for at least 5-6 hours, I prefer letting them sit overnight. They get a gelatin quality when added to liquid so the longer they sit, the more pudding like they become.


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