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  • Tasha De Quincey-Wykes

Chia seeds...

When we first started low carb, flax seeds and chia seeds were staple part of our diet. They were great at making breakfasts, puddings, adding to bakes etc


But this changed when I started my study and had to delve in deeper. I don’t tell people to not eat them. I explain the arguments for and against. And there are plenty. Then it’s up to you and your health.

My own personal choice was to totally avoid flaxseeds. But, even though there are a couple of studies that not only show the omega 3 benefits, these also show an increase of inflammation. So I use them rarely as we do enjoy them.

A top tip is to keep both flax and chia seeds in your fridge! They go bad quickly and this is a great way to keep them longer.

Chia seeds are pretty simple. Add them to a liquid and pop in the fridge. This can be water, almond milk or coconut milk. Then adjust to what you fancy. Berries, chocolate, vanilla etc


This is one of my favourites.


To make the chia pudding I add to a jar:


1 cup almond milk

1/3 cup chia seeds

1 tbsp vanilla stevia grass fed protein powder (optional simply add vanilla essence and sweetener of choice instead)

2 tbsp raw cacao


Give it all a good shake and pop in the fridge until it’s thickened.


Add toppings of choice. X


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