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Chia seeds seem to be all the rage right now. I see them popping up in everything from smoothies to pancakes to puddings to savory dishes. Why you may be wondering? First, let’s talk about what a chia seed is. I always like to know what I am putting in my body. Chia seeds, sometimes called an “ancient grain” since they widely used in Latin America by the Aztecs and other people living at the time, are a seed that comes from an herb plant. Thinking chia pet? It’s the same plant, except this time we are eating the seeds, which are packed with nutrients, fiber, and healthy fats. They actually have 5 grams of fiber per tablespoon, are known to help people stay full, and help endurance athletes go the distance.
Since I can’t help but jump on this type of bandwagon, I have starting throwing chia seeds in my morning oatmeal, smoothies, or yogurt but haven’t ventured much further out than that. That is until today’s pudding. It actually couldn’t be easier to make just mix up the chia seeds with some liquid and let sit for 4 hours. The end result tastes surprisingly great. A little reminiscent of tapioca and worthy of breakfast, dessert, or snacking.
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