{"id":2120,"date":"2019-06-11T10:55:18","date_gmt":"2019-06-11T10:55:18","guid":{"rendered":"https:\/\/fitenvync.wordpress.com\/?p=1984"},"modified":"2019-06-11T10:55:18","modified_gmt":"2019-06-11T10:55:18","slug":"oh-sweet-chia","status":"publish","type":"post","link":"http:\/\/odez.com\/lindsey\/oh-sweet-chia\/","title":{"rendered":"Chia Seeds and More"},"content":{"rendered":"

DAY 3<\/span><\/strong><\/span><\/p>\n

CHIA SEEDS: Not just for your chia pet (the very first which was created in 1977)!!<\/em>
\n\"ImageDespite their tiny size, chia seeds are among the most nutritious foods on the planet. They are loaded with fiber, protein, Omega-3 fatty acids and multiple micronutrients<\/span>.<\/a><\/em><\/p>\n

Breakfast:<\/b> Chia Seed Pudding (Make the night before or an hour ahead) – makes 2 servings.
\n<\/span>2 cups unsweetened almond milk
\n1\/2 cup chia seeds
\n1-2 tbsps 100% pure maple syrup
\n1 tsp vanilla extract
\n*Serve topped with 1\/4 cup berries and 1 tbsp walnuts.<\/p>\n

Here is another delicious chia seed recipe from the Food Babe<\/a>! She is a wealth of knowledge on health and nutrition \ud83d\ude42<\/p>\n

Snack 1: <\/b>Veggies \u2018n Hummus
\n<\/span>1 zucchini, cut lengthwise
\n1 large carrot, cut into spears
\n2 tbsp hummus<\/p>\n

Lunch:<\/b> Loaded Sweet Potato
\n<\/span>1 medium sweet potato
\n1\/4 diced avocado
\n1 scallion, diced
\n1\/4 cup organic black beans
\n1 big handful of organic arugula or spinach
\n2 tbsp reduced fat feta cheese or goat cheese<\/p>\n

Snack 2: <\/b>Simple Trail Mix
\n<\/span>2 tbsp dried chopped apricots or dates
\n1 tbsp chopped raw walnuts
\n1 tbsp raw pumpkin seeds
\n1 tsp unsalted sunflower seeds
\n1 tbsp golden raisins or craisins
\n*Tip: watch your portion sizes. Nuts are nutrient dense but high in calories.<\/p>\n

Dinner: <\/b>Quick Eggplant Parmesan
\n<\/span>1 medium-sized eggplant (should be firm to the squeeze when picking one out)
\n1 cup sauce (if I don\u2019t have any homemade, my favorite is Victoria’s or Rao’s brand)
\nJuice of 1 lemon
\nSalt, pepper, Italian seasoning, granulated garlic
\nDirections: Slice eggplant into 1\/4 inch rounds and lay on cookie sheet. Top with lemon juice and seasonings. Add a spoonful of sauce onto each slice. Bake at 400 for about 20 minutes. Sprinkle with crumbled goat cheese, feta or fresh grated Parmesan.
\n<\/span>*Serve with a small side salad. The dressing should be 1 tsp each olive oil and vinegar.<\/span><\/p>\n

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AHHHHH  – sweet potatoes!  Seriously one of my favorite foods on the planet! I could eat them every day; baked, roasted, grilled, saut\u00e9ed, in a hash, stuffed…
\nIn fact, the only way I do not like them is the “traditional” Thanksgiving sweet potato casserole, overloaded with marshmallow sweetness.<\/p>\n

Great for any occasion – try this one!<\/a><\/span><\/p>\n

Low in calories, low in cost, heart healthy and full of antioxidants, sweet potatoes are also an excellent source of fiber, vitamins A, and C, iron, potassium, and folate. <\/span><\/p>\n

Here is another simple sweet potato recipe, perfect for a fall or winter side dish.<\/p>\n

Roasted Rosemary Sweet Potatoes<\/span><\/em><\/span><\/p>\n