Happy March! I was tempted to say "Happy Spring," as it certainly appears to be in Buffalo, NY this week, but I know better than that. It's still possible that there is a snowstorm lurking around the corner and ready to greet us at any point. That's just how we roll in Western New York. I'm hopeful though that Winter is at least on the way out!
Let's talk about chia seeds. I'm sure you have come across the chia seed craze taking over the world of healthy eating and I have to admit that I am on this train. It all started a couple of years ago with GT's raspberry chia kombucha. Ever since then I have been hooked! Chia seeds are an excellent staple to add to your pantry as they are high in antioxidants, fiber, protein, omega-3s and are a good source of carbohydrates. They are pretty variable and can be used in almost anything, although the most common staples are oatmeal, smoothies, yogurts and puddings. They certainly pack a punch and are safe to consume during pregnancy. As with anything, especially during pregnancy you are going to find pros and cons to topics pertaining to nutrition. If you are feeling unsure about chia seeds I would suggest taking to google or consulting a nutritionist for ease of mind.
My favorite way to consume chia seeds is in the form of pudding and the following is a super easy recipe that you can do overnight in multiple quantities. You may also add whatever topics you enjoy to your pudding after it has set.
3 Ingredient Chia Seed Pudding
3 tablespoons raw chia seeds
1 cup nut milk
1 teaspoon pure maple syrup
Combine all of these in the container of your choice. I love to use mason jars so that I can quickly grab it in the morning and toss into my bag. Stir and refrigerate over night. It will be ready to eat the next morning and should have a very thick consistency as the chia seeds expand and soften. Garnish with you favorite nuts, seeds and dried fruit!