Chia seeds (aka salvia hispanica) are one of my favourite beauty foods; I often throw a tablespoon into my baking and smoothies to add a little extra fibre and omega 3 fatty acids. Studies have found that the chia seeds can promote healthy skin, reduce signs of aging and balance blood sugar levels. Researchers from Mexico (the homeland of the mighty chia seed) found that chia seeds contains powerful antioxidants that can reduce skin-aging free radical damage by up to 70%. These antioxidants work by supporting your skin’s natural repair mechanisms to reduce further skin damage prevent premature skin aging due to inflammation.
They also happen to make a wonderful pre-workout breakfast; a study published in the Journal of Strength and Conditioning found that consuming chia seeds enhanced exercise performance and even helped to reduce belly fat. One of the reasons that chia seeds are an excellent choice before an intense workout is because they can absorb up to 10 times their own weight in water. This unique characteristic provides hydration to the body and can improve electrolyte absorption. The additional water weight also slows digestion to keep you feeling fuller longer, making this chia seed recipe a great option if you’re looking to improve metabolic flexibility, get in shape and maintain glowing skin.
Tropical Chia Pudding
Chia pudding is a great breakfast option if you're looking to improve metabolic flexibility, get in shape and maintain glowing skin. This recipe is quick, easy and delicious, and should keep you full for hours.
- 4 tbs white chia seeds
- 1 cup almond milk (homemade tastes so much better in this recipe, check out my go-to recipe here)
- 1/2 cup frozen mango
- 1 tbs unsweetened coconut flakes
- Optional toppings: 1 tsp bee pollen, blue berries, additional coconut flakes
In a high powered blender combine almond milk with frozen mango and blend until smooth. Mix the mango almond milk with your chia seeds and 1 tbs of coconut flakes and mix well. Place in the refrigerator to set for a minimum of 15 minutes or up to 5 days. When ready to eat mix the chia pudding well and serve in small bowls topped with berries and additional coconut flakes.