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I feel like everyone is talking about Chia seeds lately, and there is good reason for it. For the last few months I have been meaning to pick up a bag to try but it always seemed to slip my mind while at the store. Well, this weekend when I was at Sprouts they had a big display of Spectrum Chia Seeds that caught my eye and I quickly grabbed

a bag and threw them in my cart, excited to try them out.

It was only when I got home that I realized I wasn’t exactly sure how I should eat the seeds! For my first attempt, I simply sprinkled some on one of my go-to morning bowl of oats combos (oats, banana and almond butter) and was satisfied with how it turned out. The seeds have a very slight nutty flavor and are odorless so I could barely notice the addition in my breakfast.

A call out to twitter asking how everyone else liked to eat Chia seeds also gave me some great ideas that I am eager to try. As I experiment with them, I’ll be sure to share the results.

Here are some facts explaining why Chia seeds are such a great addition to a your diet:

• Chia seeds have more Omega-3 fatty acids than any other plant food, including flax seeds. I am not a fan of eating fish and seafood in general at all, so am very conscious about eating other foods (nuts, oils etc) with natural sources of Omega-3′s.
• They are about 20% protein with all essential amino acids (amino acids not produced by the body).
• When soaked in water for 30 mins, the seeds form a thick gel. This change in state also happens in the stomach which can help increase satiety and the feeling of fullness.
• Chia seeds contain six times more calcium than milk
• They are 40% fiber, with about 5% of this being soluble fiber.  

Have you tried Chia Seeds? Let me know if you have any great recipes!

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Breakfast is definitely my favorite meal. It gets me going and sets my mood for the day. I’m not going to lie, on mornings I don’t have to wake up to an alarm it’s breakfast that gets me out of bed

This pancake recipe is simply scrumptious! I always have frozen berries on hand to add to smoothies but this morning I mixed things up and made a berry sauce to complement fluffy gluten free pancakes. On top of each pancake I smeared plain, fat free Chobani Greek yogurt to add a little protein to the meal.

For the

Pancakes

Simply prepare your favorite pancakes. Smear 1 Tbsp plain, fat free Chobani Greek yogurt on each pancake and stack together.

For the Double Berry Sauce

• 3 cups apple juice
• 1/4 cup maple syrup
• 2 cups blueberries (fresh or frozen)
• 2 cups raspberries (fresh or frozen)
• 1/4 cup cold water
• 1/4 cup cornstarch (for thickening)

In a saucepan, combine apple juice, maple syrup, blueberries and raspberries and bring to a boil. In a small dish, combine the cold water and cornstarch, mixing well. Pour the cornstarch mixture into the saucepan and stir. Remove from heat and pour sauce over stacked pancakes.

Add a side of sliced fresh strawberries if desired.

** This recipe makes approx 6 servings. Remaining sauce freezes well and can be reheated or frozen in ice cube trays to add to sparkling water or seltzer.

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On my run yesterday afternoon I had a big craving for something crunchy. While plodding along running to my fav pandora stations a myriad of ideas came to mind. I wanted something quick and easy that I could whip up while cooking dinner at the same time. Looking in the pantry, two ingredients stood out: slivered almonds and dried cranberries. So the granola baking began!

So began the granola baking process….

The prep time only took about 5 mins. I then let the tray of granola bake while preparing dinner.

Crunchy Almond Cranberry Granola

• 2 cups old fashioned oats
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• 3 Tbsp honey
• 3/4 cup water
• 1 tsp vanilla extract

In a large bowl combine oats, almonds and cranberries. In a separate bowl mix water, honey

and vanilla extract, stirring well. Pour wet ingredients over dry and thoroughly combine. The mix will appear a little wet compared to other granola recipes, however this extra moisture aids in helping the oats expand and become extra crunchy during the cooking process without burning. Cook for 30 mins at 350F. To ensure an even crunch throughout, move the mixture around the tray approximately every 10 mins during cooking.

I love how easy (and cheap) granola is to make at home. I really think the hardest part is keeping your hands out of the container after making a big batch