This meal is going to become one of my "staples", that is, meals I eat day in and day out because they are quick, easy, and packed with nutrition.
I knew of Chia for a few years but couldn't figure out how to get it consistently into my diet, but I knew the time would come…..which is now.
Cinnamon and Honey Chia Pita'smakes one large pita or two smaller ones1 pasture raised egg (this egg is for the batter mix, I scramble another egg or two for the filling of scrambled eggs, raw veggies and honey)
(I have seen recipes for them without eggs, I think they make a batter and dehydrate, but I'm quite comfortable with quality eggs, I have optimum cholesterol scores. Read more here)1/2 teaspoon baking powder
pinch of Pink Himalayan Salt (AVOID TABLE SALT!!!)
1/2 teaspoon Cinnamon (or to taste)
1/2 teaspoon Nutmeg (or to taste)
1 tablespoon Coconut Oil (and more to coat skillet)1 tablespoon water
1 teaspoon vanilla or walnut extract 3 tbsp of milled/ground Chia Seeds (can substitute with ground flax if you want but I'm staying away from flax until I learn more about Men and Estrogen levels from flax, I have read both positive and negative stuff and can't draw conclusion)For sweetener I use either:1 tbsp. Birch Tree Xylitol Sweetener (AVOID TOXIC ARTIFICIAL SWEETENERS read more on sweeteners, or if using stevia, make sure it is not laced with toxic ingredients, and make sure it is real stevia. read more on stevia.)orSoliga honey or other quality honey such as Manuka, avoid cheap honey, defeats the point (I prefer the honey over Xylitol, but my Soliga is expensive and I don't like to cook the honey and kill the nutrients, plus I drizzle Soliga Honey in the filling)(note: you may not need any sweetener at all, but my first pitas were a little bland without the cinnamon, vanilla extract, Soliga Honey, and nutmeg, none of which were in the original flax pita recipe that I started this creation from)
Pretty simple to make, whisk together all ingredients in bowl except Chia Seeds. I add Chia last so I can adjust the thickness of mix. Mine is kinda halfway between thick and thin. You'll get the feel for it over time. If like me you want a wider pita, It did not work to make a thinner batter that spreads out more in the skillet. What worked is to keep the mix moderately thick but thin enough to pour. Pour full mixture in pan lightly coated with coconut oil. After side one cooks, flip like a pancake. With the spatula, evenly smash the pita and the batter will spread to a bigger, thinner pita. Flip a few times until both sides cook in 4 minutes or so.
Currently I am filling the pita with a scrambled egg, spinach, sweet bell peppers and also I drizzle some Soliga Honey (that honey makes it awesome!!!!). This is going to replace my daily oatmeal and eggs, since I don't wanna eat grains everyday anymore, and it allows me to get some more raw veggies in (never can have enough). Will also work to make some wraps for lunch to take to work. There are endless combinations of things to fill them with, I can't wait to experiment.
I made a stack and threw in fridge. Chia Pita is also pretty awesome as a snack by it self by removing from fridge, heating up in skillet or oven, and dipping in a saucer of olive oil that is sprinkled with Pink Himalayan Salt and Organic Coarse Ground Black Pepper. Tasty and quite filling !!!!!
"The Healthy Chef's" Deliciously Healthy Food Tidbits:
Contrary to perception, quality eggs, notably eggs from pasture raised chickens, which are a step above "cage free" and "free range" chickens, are EXTREMELY healthy. I ate 15 to 20 "cage free" eggs per week and had near perfect cholesterol scores. And "cage free" isn't even top of the line. Read that story by clicking here.
Chia was actually banned by the Spanish conquerors of Central America because it was associated with religious practice. Along with that, Chia was so revered by the Aztecs because of it's high nutrients, that it was considered sacred. Chia has an extremely broad nutrient profile.
Don't be afraid of liberally using Organic Coconut Oil, much scientific study and evidence shows that saturated fat is not the cause of health problems in and of itself, it's poor and toxic oils that are the culprits. Saturated fats from healthy sources are vital to the body's function.