I thought I was pretty familiar with most of the so-called super foods. We’ve all seen the lists, invariably including foods such as broccoli, kale, avocado, almonds, sweet potatoes, blueberries quinoa, beans, Greek yogurt, olive oil, coconut oil, wild salmon, dark chocolate (yes!), and flax seeds to name just a few. I’ve incorporated all of these and more into my diet, but I was a Johnny-come-lately when it came to adding chia seeds to the list.
When I recently read about the many benefits of adding chia seeds to one’s diet, I was on board immediately. I bought a bag for Roger and me and went through it in very short order. I added it to our smoothies and our Greek yogurt along with berries and nuts. Chia seeds are pretty much flavorless but they do add an interesting texture. Since I love nuts and seeds, they are right up my alley.
Several weeks ago, I shared some energy balls I had made with a friend at work. She told me that I should try her friend’s protein bars and brought in the recipe for me. Imagine my delight when I saw that the ingredients included chia seeds. I made up a batch using vanilla protein powder quicker than you can spell c-h-i-a, and Roger and I absolutely love them! They are quick and easy to make with a fudge-like texture, and a little square is so satisfying that I’ll eat one between meals to hold me over instead of a larger snack.
If you haven’t discovered chia seeds, make these delicious protein bars and join the party!
One year ago: Spicy Molasses Crisps
No-bake Peanut Butter Protein Bars
- 2 cups creamy peanut butter
- 1 1/4 cups of honey
- 2 cups of protein powder (either vanilla or chocolate)
- 1 cup of quick oats
- 1/4 cup of chia seeds
Heat 2 cups creamy, peanut butter and 1 1/2 cups of honey for 90 seconds in a microwave-safe bowl, then stir to blend.
Add 2 cups vanilla protein powder (or chocolate if you prefer).
Mix completely, then add about 1/2 – 1 cup of rolled oats (I added 1/2 cup to keep the carb count down).
Add 1/4 cup of chia seeds to the mixture and mix to incorporate.
Cut up and store refrigerated.
Source: A recipe from Blonde Pony Tail’s blog via my friend and colleague, Ann