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No Longer a Chia Virgin…

Posted Apr 25 2011 4:01pm

It’s true my friends, I have tried the precious chia seeds and can now say that they are worth the price. Yesterday I created a new favorite recipe that I am very excited to share with you. More on that in a moment… (Oh how I love to add suspense to foodie posts!)

Last night I had more  weird dreams that left me sweating and Nick had to wake me up when I started shouting “nooooo” in my sleep. I am pretty sure that these dreams are a side effect of the antidepressant that I’m taking. However, as I feel rested and otherwise well I’m not too worried about it.

This morning I enjoyed my delicious and still mysterious chia seed breakfast and then headed over to the gym to do my ‘ Pick up Your Pace’ treadmill workout as it is raining yet again. When I returned home, I refueled with a big green salmon salad.

salmon green salad

Now that all of the formalities are out of the way, on to my newly beloved Chia seeds!

There are many reasons that I don’t post pictures of all of my meals. The most obvious is that I am a creature of habit and consequently, my breakfasts and lunches tend to be repetitious and boring. Most mornings I chose between two favorite breakfast dishes: multigrain oatmeal and sprouted grain French toast. I turn to these recipes time and time again because each satisfies my hunger and keeps me energized through my morning activities.

As I am not about to give up my beloved breakfast dishes, I thought that it would be best to incorporate chia seeds into one of them. My Ridiculously Simple and Delicious French Toast recipe calls for one large egg mixed with 1/4 cup of almond milk. After reading countless blog posts that touted chia seeds unique gel-like properties, I decided to blend 1 tbsp. of chia seeds with 1/3 cup of almond milk to create a creamy egg substitute.


I poured this delightfully speckled mixture over two slices of my favorite sprouted grain bread


and then cooked the bread in my cast iron pan until firm.

cook 2

Topped with peanut butter, banana, syrup and a dusting of even more chia seeds, this new recipe is a winner.

maple pour2

chia sprinkle

It was so good yesterday that I had to have it again this morning.

This time I topped the French toast with peanut butter and juicy wild blueberries.

blueberries close 3

Try my Simple Chia Seed French Toast and I promise that you’ll never go back to the original!

Simple Chia Seed French Toast Recipe

makes 1 serving


  • 2 slices of your favorite bread (I use cinnamon raisin sprouted grain bread)
  • 1/3 milk of your choice (I use unsweetened vanilla almond milk)
  • 1 tbsp. Chia seeds
  • 1/2 tsp. oil or butter


  1. Heat a large pan over medium heat.
  2. Blend or process the milk and chia seeds for 30 seconds. Scrape the sides of the blender or food processor and blend again for another 30 seconds or until the mixture is smooth.
  3. Place the bread in a shallow dish and pour the chia milk mixture over top. Turn the bread over several times to ensure absorption.
  4. Place the oil or butter in the pan and place the soaked bread on top. Cook for approximately 3 minutes and then flip the bread. Cook for another 3 minutes.
  5. Remove from the pan, plate, and add desired toppings.

My favorites toppings are nut butters, banana, syrup, berries, yogurt, chia/hemp/flax seeds, chopped nuts, yogurt, and cinnamon.


final no chia

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