Incorporating superfoods like chia seeds and ground flaxseeds into your diet is a simple way to boost nutrition without much effort. These tiny powerhouses are rich in omega-3 fatty acids, fiber, and antioxidants, making them a great addition to your meals. Here’s a quick recipe for each to get you started!
Chia Seed Pudding
Ingredients:
- 2 tablespoons chia seeds
- 1/2 cup milk or milk alternative
- 1/2 to 1 tablespoon maple syrup or honey
- Ground cinnamon to taste
- Fresh berries, nuts, and coconut flakes for garnish
Instructions:
- In a bowl, mix the chia seeds, almond milk, maple syrup, and cinnamon.
- Stir well to ensure the chia seeds are evenly distributed.
- Let the mixture sit for about 5 minutes, then stir again to break up any clumps.
- Cover and refrigerate for at least 2 hours or overnight.
- When ready to eat, give it a good stir and top the with garnish(es) of your choice.
Flaxseed Energy Balls
These flaxseed protein balls are a perfect snack for a quick energy boost. Packed with protein, fiber, and healthy fats, they're ideal for post-workout recovery or an on-the-go treat.
Ingredients:
- 1 1/2 cup rolled oats
- 1/2 cup ground flaxseeds
- 3/4 cup nut or seed butter of your choice
- 1/4 cup honey or maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/3 cup dark chocolate chips or dried cranberries (optional)
Instructions:
- In a large bowl, combine the rolled oats, ground flaxseeds, and cinnamon. Mix well.
- Add the peanut butter, honey, and vanilla extract to the dry ingredients. Stir until everything is well combined. The texture should be sticky enough to hold its shape.
- Fold in the dark chocolate chips or dried cranberries if you are using them.
- Scoop out about a tablespoon of the mixture and roll it between your palms to form a ball. Repeat with the entire mixture.
- Place the protein balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to set.
- Once set, transfer the protein balls to an airtight container. Store them in the refrigerator for up to a week or in the freezer for up to a month.