Chia Seeds have been on the scene for a while now.  Peter and I first started using them 4 years ago when we read Born to Run (our marathon running days).

We even used them in our kids cooking classes. Kids went CRAZY for the little seeds and their ability to absorb about 10 times their weight in water… I have to admit, they are a pretty fun superfood to play around with.

But to tell you the truth, chia seeds kind of fell to the back our refrigerator…

That was until we met Janie Hoffman, Founder & CEO of Mamma Chia, a few months ago at a Slow Money Event.  Peter and I had a chance to talk to Janie and learn about her journey with chia seeds; I kept thinking to myself “This lady is really into chia seeds!”

I mean, you kind of have to be to create a company the size of Mamma Chia, found in Whole Foods, Costco, Ralph’s and a bunch more locations, nation-wide!  But after hearing her story about how chia seeds changed her life (and possibly even saved it) it all makes sense.

She talks about her journey in her new Book, Chia Vitality, (we are giving 1 copy away in our Sprung4Spring Challenge prize pack).

This book is awesome BTW!  It is loaded with chia recipes; crazy things like chia ketchup, puddings, salsas, salads, quinoa… Chia in a new and delicious way! The book also covers the importance of organic, shopping locally, and it even has some yoga and meditation worked in! Way to go Janie, we love it:)

If you are still on the fence about Chia Seeds, take a look at these stats:

• Chia has 70% more protein than soy beans
• Chia has 25% more fiber than flax seeds
• Chia has 600% more calcium than milk
• Chia is the riches source of Omega 3s
• Chia is great for sustained energy, weight-loss and hydration.
• And Chia Makes a great Egg-Replacer… Check it out in our our new recipe:)

Banana Split Muffins

Ingredients:

• 2 Tbsp. chia seeds (grind in a coffee grinder if you can, otherwise leave whole)
• 6 Tbsp. water
• 2 bananas, mashed
• 1/2 cup apple sauce
• 1/2 cup pineapple, diced
• 1/2 cup strawberries, diced
• 1/2 cup mini dairy-free chocolate chips (we use the brand Enjoy Life)
• 1 1/2 Tbsp. almond extract
• 2 Tbsp. coconut oil
• 1/4 cup coconut sugar
• 1 cup almond flour
• 1/2 cup garbanzo bean flour (if you don’t have this, any GF flour will work)
• 1/2 cup brown rice flour
• 1/4 cup chopped, walnuts
• 1 tsp. baking powder
• 1 tsp. cinnamon

Directions:

Preheat oven to 350 Degrees F. Line muffin tin with liners (use good quality ones, or make your own out of parchment paper). First mix together chia seeds (whole or ground) and water. Stir well and set aside for at least 5 minutes.

Next, in a large bowl mix together everything between the bananas and coconut sugar (all the fruit and wet ingredients).  Then add all of the remaining ingredients including the chia seeds & water to the bowl and stir well. Pour mixture into the muffin tins, should make 12 muffins. Top with any remaining ingredients if you wish, like extra nuts, chocolate chips, strawberries or bananas.

Place muffins in oven and bake for 40 minutes. Allow to cool before serving. Muffins taste great the second day, right out of the refrigerator… if they last that long;)

I hope you enjoy these muffins, and if for some reason muffins aren’t your thing (is that possible?), then try adding chia seeds to Cereals, Smoothies and even desserts like pudding:)

*Mamma Chia is a sponsor for our Seasonal Challenge, however all thoughts and opinions are our own and we have been rocking chia seeds for years… love them!

What about you…

Fan of Chia Seeds?

What have you made with them?

Have you ever tried any mama Chia Products?