Lazybum Recipes: Yogurt and Chia

Today, I am going to tell you all about how to have breakfast. (Well, I more often eat this Lazybum Recipe with lunch, but you know what I mean.)

For work and pleasure, I spend a lot of time on sites about food and healthy living, which means that I often end up reading articles about unusual whole foods that are reputed to be the Greatest Nutritional Powerhouses of Splendor and Awe Ever. Sometimes, I gain this knowledge and do nothing useful with it: for instance, I learned that flaxseeds are wondrously healthy, but I also learned that they require grinding before use and they spoil quickly once ground, so I haven’t bothered to try them. However, now and then, I glean some information that I actually use.

One such discovery was chia seeds, which are the lovable seeds of the Salvia hispanica plant. Some tidbits about them:

  • They are the same kind of seeds as are used in Chia Pets, and I’m now tempted to gnaw on every Chia Pet I ever see.
  • They do not need to be ground before use, and they last for years without spoiling. (Take that, dumb flaxseeds!)
  • Nutritionally, they are pretty frickin’ amazing: 1 tablespoon of chia seeds has 6 grams of fiber, 3 grams of protein, and 2.9 grams of Omega-3 fatty acids.
  • They’re also full of useful minerals like phosphorus, manganese, calcium, and potassium.

The latter two are all things that I want inside me, so when I spotted wee bags of chia seeds at the grocery, I snatched one up and tried to figure out what to do with them.

The seeds are tiny and discreet, so it turns out that there are way too many things you can do with them. You can toss them with salads, grind them and use them as flour, thicken soups with them, stir them into smoothies, add them to oatmeal or cereal… really, if you have a food or drink, you can stick chia seeds in it. They have a mild, distantly nutty flavor, so no matter how you use them, they don’t interfere too much with the taste.

My favorite aspect of chia seeds is that they’re ridiculously fun to eat, texture-wise. When you first munch on them, they are satisfyingly crunchy. If exposed to liquid (i.e. in smoothies or yogurt), then they become gelatinous. It’s so cool. (Relatedly, if you run out of eggs, as I am wont to do at inconvenient times, you can use them as an egg substitute: 1 Tbsp. chia seeds + 3 Tbsp. water = equivalent of 1 egg.)

Here’s my favorite easy use of chia so far:

Yogurt with Chia Seeds

Ingredients:

  • 1 cup yogurt of choice (vanilla or plain works well)
  • 1-3 tablespoons chia seeds

Instructions:

  1. Decant yogurt into bowl.
  2. Pour chia seeds on top.
  3. Stir until chia seeds are evenly distributed throughout yogurt.
  4. Eat it all.

See photos below, if you need any guidance during this complex cooking endeavor.

A bare bowl of yogurt.
Bring on the chia…
All mixed together.
Little black specks are my favorite food!

5 thoughts on “Lazybum Recipes: Yogurt and Chia

  1. You’re adorable.

    You know what I’d do if I weren’t a crappy mom? I’d make my own smoothies-all with organic ingredients, ‘natch-and add chia seeds and then take a turkey baster and splurch little dots of this mixture onto parchment paper, then freeze them. Voila: little healthy yogurt nuggets for little healthy human nuggets!
    I did this once, minus the chia seeds and with a store-bought (Safeway-bought, even) smoothie.

    1. OH! That is a great and wise idea, the little splurched frozen yogurt nuggets. Brilliant, gal. I’d totally try making them if I had a kid and more get-up-and-go.
      If that’s too much work, you could try just freezing blueberries or raspberries, although that always seems like such a waste to me…

      We should sling you a bag of chia seeds, for bonus hippie mom cred. They’re so easy to use it’s ridiculous. Plus, a $5 bag of them from Trader Joe’s lasts me at least a month, and that’s if I eat them every weekday.

  2. …and little orangey dots are your favorite sight. Myself, I think that chia seeds are gross when they get wet, like frogs’ eggs, but they would make a fine plaster, if a bit dotty. Because of you I bought a little bag of chia seeds at the health food store. I usually put them in the icebox and forget about them. That’s what I recommend. Actually, I threw some into a baked potato, with cheese and yogurt and maybe even some avocado. I like your food photography, except the bowl looks like it’s sitting in a bed of cedar chips, which means that rats can’t be far away. Perhaps I will try chia seeds in my next Magic Bullet smoothie. You ought to get your own Magic Bullet, so you can grind our own seeds and icy fruity drinks. And is that for real about the egg equivalency? In what way are they equivalent to one egg? I mean, proteinwise, or truly as an egg substitute for something like a cake. That just doesn’t make sense to me. You’re very cute and so is your sister. xoxoxoxox

    1. But I love the texture of frogs’ eggs, don’t you see? Hence my affection for goopy chia.

      You should buy me a Magic Bullet for Labor Day. I would use it every day, except upon the days when I didn’t use it.

      There are two options for the egg equivalency: you can grind up the chia seeds real fine, e.g. in a coffee grinder, and then add the water and let it sit until gooey (2-5 minutes). You can also just use regular whole chia seeds, combine with water, and wait for gel. The Internet tells me that you can, in fact, use this instead of an egg when baking, and it should create the proper consistency—although I can’t say for sure, as I’ve not tried it yet myself.

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