Chia seeds are a highly nutritious food, rich in fiber, proteins, omega 3, antioxidants, vitamins and minerals that contribute to the proper functioning of the body. By promoting a greater feeling of satiety and helping with bowel function, it can be an ally in weight loss strategies when associated with a balanced diet and physical activity.

Next, check out how to prepare 8 healthy recipes with chia!

Ingredients

• 2 fillets of salmon clean
• 4 tablespoons of chia seeds
• 2 tablespoons dijon mustard
• 1 tablespoon of honey
• 2 tablespoons of olive oil
• 1 teaspoon lemon zest
• 12 asparagus
• Salt and ground black pepper to taste
• Oil for greasing

Preparation mode

In a bowl, mix the Dijon mustard, honey, 1 tablespoon of olive oil and lemon zest until you get a smooth sauce. Book. In another bowl, season the salmon fillets with salt and black pepper. Spread the mustard mixture over the top of the fillets and gently press in the chia seeds to form an even crust.

Arrange the fillets on a baking tray lightly greased with olive oil. In a bowl, toss the asparagus with 1 tablespoon of olive oil, salt and black pepper. Place the asparagus around the salmon in the baking dish. Bake in a preheated oven at 200°C for 15 to 20 minutes, or until the salmon is cooked and the crust is lightly golden. Remove from the oven and serve with roasted asparagus.

Ingredients

• 1 1/2 cup cornmeal
• 1 cup of tea green corn fresco
• 1 cup of sugar
• 1 cup coconut milk
• 1/2 cup of grated coconut
• 1/4 cup vegetable oil
• 1 tablespoon of apple cider vinegar
• 1/2 teaspoon of salt
• 2 tablespoons of chia seeds
• 1 tablespoon of chemical baking powder
• Vegetable oil spread
• Wheat flour for flouring

Preparation mode

In a blender, place all the ingredients, except the chemical yeast and chia, and blend until you obtain a homogeneous consistency. Add the chemical yeast and chia seeds and beat quickly to combine. Book. Grease a baking tray with vegetable oil and flour with wheat flour. Pour the dough and bake in a preheated oven at 200°C until golden. Turn off the oven, wait for it to cool and carefully remove it from the mold. Serve then.

Ingredients

Massa

• 2 eggs
• 2 tablespoons of oat flour
• 2 tablespoons of cottage cheese
• 1 tablespoon crushed chia seeds
• 1 pinch of salt

Filling

• 100 g cooked and shredded chicken breast
• 1 tablespoon ricotta cream
• Salt and ground black pepper to taste

Preparation mode

Massa

In a plate, place the eggs and beat until you obtain a homogeneous consistency. Add the oat flour and chia and mix. Add cottage cheese and salt and stir until creamy in texture. Afterwards, place a non-stick frying pan over medium heat to heat. Using a ladle, place a little dough on the pan and spread it around. Fry until golden and turn to brown the other side. Repeat the process with the rest of the dough and set aside.

Filling

In a container, place the chicken breast, ricotta cream, salt and black pepper and mix. Arrange the filling over the crepes and fold. Serve then.

Ingredients

• 1 pumpkin-cabotiá seedless and chopped
• 1 onion peeled and chopped
• 1 tablespoon of olive oil
• 1 dessert spoon of saffron
• 3 teacups of water
• 2 tablespoons of chia seeds
• Salt to taste

Preparation mode

In a pan, add the olive oil and place over medium heat to heat. Add the onion and brown. Add the cabotiá pumpkin, saffron and two cups of water and cook until the cabotiá pumpkin is soft. Turn off the heat, wait for it to cool and transfer the mixture to a blender. Add the rest of the water, chia seeds and salt and beat until you get a homogeneous consistency. Return the cream to the pan and place over medium heat to heat. Serve then.

Tip: serve sprinkled with chia seeds.

Ingredients

• 1/2 cup of rolled oats
• 2 tablespoons of chia seeds
• 200 ml of milk almonds
• 1 dessert spoon of honey
• 1 banana, peeled and mashed
• Cinnamon powder for sprinkling

Preparation mode

In a container, place the chia and almond milk, cover with plastic wrap and let it rest for 2 hours. Then, add the banana, oats and honey and mix. Cook over medium heat until it boils, stirring constantly. Turn off the heat and sprinkle with cinnamon powder. Serve then.

Ingredients

• 2 eggs
• 1 teaspoon of chia seeds
• 1 tablespoon chopped chives
• 2 tablespoons chopped leek
• Salt, ground black pepper and oregano to taste
• Oil for greasing

Preparation mode

In a bowl, beat the eggs until they are homogeneous. Add chia, chives, leeks, oregano, salt and black pepper. Mix well. Grease a frying pan with olive oil and place over medium heat to heat. Place the dough in the pan and spread it out. Cook until golden. Turn to brown the other side. Serve then.

Ingredients

• 200 ml coconut milk
• 3 tablespoons of chia seeds
• 3 tablespoons of grated coconut
• 2 tablespoons of honey
• 1/2 teaspoon vanilla essence
• 1 chopped sleeve

Preparation mode

In a container, place the coconut milk, chia seeds, grated coconut, honey and vanilla essence and mix. Cover with plastic wrap and refrigerate for 3 hours. Afterwards, remove from the fridge, add the mango and stir. Serve then.

Ingredients

• 1 cauliflower cut me florets
• 3 tablespoons of olive oil
• 2 tablespoons of chia seeds
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• Juice of 1 lemon
• 2 tablespoons fresh parsley
• Salt and ground black pepper to taste

Preparation mode

In a bowl, mix the cauliflower with 2 tablespoons of olive oil, sweet paprika, garlic powder, salt and black pepper. Spread the cauliflower on a baking sheet, forming a single layer. Bake in a preheated oven at 180°C for 25 to 30 minutes, turning the florets halfway through, until they are soft and lightly golden. Remove the cauliflower from the oven and let it cool for a few minutes. Transfer to a platter, drizzle with lemon juice and 1 tablespoon of olive oil. Add the parsley and chia seeds and mix gently. Serve then.