Photo credit: http://www.drinkgreen4life
Chia seeds are one of my all-time favorite super foods. I love how versatile they are; you can add them to oatmeal recipes, protein bar recipes, add them to smoothies, make chia pudding (which I’ll get to in a little bit ;)), etc. etc. These tiny seeds are a powerhouse of omega-3’s, protein, antioxidants, and fiber. Their high omega-3 content helps reduce inflammation, enhance cognitive performance and reduce high cholesterol. The fiber in chia seeds assists in removing toxins, regulating bowel function and blood sugar levels.
A few more fun facts:
I wanted to start my first official blog post with a recent nutrition adventure I have been on. For the last couple months or so, I have been experimenting with being an “almost” vegan. I considered being a “full” vegan, however, the hardest thing for me was the thought of giving up eggs! Dairy, Meat, Chicken, Seafood – no problem. But eggs??? I use egg whites in all my baking, I love making omelettes, I LOVE sunny side up eggs, etc. etc. I struggled with this for a little bit, then decided “you know what, I am going to do what’s best for me, and if that means being an “almost” vegan, then so be it :]”.