Fun With Chia Seeds

ChiaSeedsI agree with this ABC news post that chia seeds have replaced kale as the “it food” this year. These tiny seeds, which most of us are more familiar with as giving Chia Pets their “hair” or “fur,” have gotten a lot of attention for being loaded with omega-3 fatty acids. They are also chock-full of protein and fiber, for few calories.

What’s the advantage of dumping some into your food? A nutrient boost, as well as fiber to help you feel fuller longer.

I decided to buy some on my last visit to Whole Foods, and then the experiment was on. My first stop: breakfast.

I added the chia seeds to fat-free Greek yogurt, along with honey, and I topped off this breakfast bowl with diced banana and strawberries. It was delicious, as you would expect honey and Greek yogurt to be, and the chia seeds added extra crunch. (Shout-out to ripe banana and strawberries as well.)

The interesting thing about chia seeds is that they become a bit gelatinous when exposed to moisture for a bit–which explains the paste you’ve seen slathered on Chia Pet heads in the past–so you could also consider them a thickener for whatever you ChiaYogurtwant to make. It is something to get used to, and I’d think that would be what would make this a love-it-or-hate-it superfood. I didn’t mind; my yogurt got a little thicker over the course of time, but was still enjoyable, partially because despite swelling to sport a gel-like coating, the crunch doesn’t go away from the seeds.

I purchased my bag of chia seeds on sale for about 6 bucks, but a bag can hover around the $10 mark, give or take a few bucks, from what I’ve seen from the other options at Whole Foods. (I’m still on my first bag after having made several meals with chia seeds now, though, so I think it’s worth the price when on the left side of $10.) I haven’t explored yet whether chia seeds have hit the regular grocery stores of if they’re still a specialty item to be found at health food stores, but I imagine they’ll make their way to a Pathmark, Ralph’s, or Publix near you soon. (Wheat germ is still on the shelves after making its debut in 1936, according to this New York Times article, so why not?)

Chia seeds seem like they’d be a little more shelf-stable than wheat germ and, from what I understand (without having tried them), flax seeds.

Interested in adding chia seeds to your meals? Let you know what you come up with! I’ll have more recipes to share here soon myself.

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Surprisingly Good Oven-Fried Fish

Have you ever had a weekend that just wasn’t long enough? I bet you have. I seem to have had too many of them in a row lately.

This past weekend, I wanted to make oven-fried catfish. I’ve made it before: Tenderize the fish in some form of dairy, dust with seasoned flour, spritz with cooking spray, bake, eat. Only it didn’t go down that way. I marinated the fish for several hours, and I seasoned some flour and dropped in the fish, but I didn’t get to actually make the fish right away. Not until the next day, in fact.

My husband was awesome enough to actually bake the fish for me, but he got a bit sidetracked, too, and ended up leaving the fish in too long. But that ended up being the final unfortunate event that made the best oven-fried catfish I’ve ever eaten.

Here’s the recipe:

2 lbs. catfish nuggets
1 c fat-free Greek yogurt
2 c flour
Seasoned salt to taste

Cover the fish with the yogurt; refrigerate it for an hour.

Wash the yogurt from the fish. Mix the flour and the seasoning; place it in a gallon size Ziploc bag. Add the fish; shake thoroughly to coat it. Refrigerate the fish mixture for several hours or overnight.

When ready to bake, preheat your oven to 400 degrees. Spray a baking pan or two with cooking spray. Add the fish, being careful not to crowd it in the pans. Spray the fish with the cooking spray. Bake for an hour, or until crispy.