I have mentioned to you how I boost my morning smoothies adding a bunch of super powerful foods, like chia. But I must admit I usually just add the dry chia seeds right into the smoothie when I make it in the mornings. However, this method of adding chia seeds to my morning smoothie might not be the best way to work the goodness of chia into my daily routine.
My friend Cristina, who trains for marathons alongside me, lost a lot of weight training for the Chicago Marathon. I haven’t seen her in while and when I complimented her on her new figure she credited chia seeds. I told her I also had chia seeds in my smoothies, but I could not credit any weight loss to it.
Actually, one of my main complaints of adding chia seeds to my morning smoothies was that they got stuck on my teeth sometimes and if I didn’t brush my teeth right away, in a matter of hours I could feel little pieces of gelatinous seeds stuck to my teeth (thank goodness I mostly work from home!!!!!!). Not fun or pretty at all!!!!
She told me her secret was to soak chia seeds overnight in some water and then in the morning, add the juice of ¼ lemon and eat those chia seeds on an empty stomach. Really???
I have been doing it for a few weeks now and I must say that I really like it… before I go to bed I place 1 tbs of chia seeds in a small bowl with some water. I never measure the water… but I swirl it a bit to make sure all the seeds are wet. I leave the bowl on the kitchen counter until the morning, when I just squirt the juice of ¼ lemon and I eat the gelatinized chia seeds with a spoon. I do this especially before I run in the mornings. I then, after I return from running, have a full breakfast and I add other stuff to my morning smoothie – like maca, goji powder, ground flaxseeds, etc.
I have not noticed that much weight loss… but in other trainings for ½ marathons I have gained some weight, and this time around I haven’t and my skinny jeans fit the same way. Before, when I was training, my skinny jeans would not go over my hips, for some reason… so something is indeed working.
Have you been also eating chia the wrong way?
Lately I have been kinda lazy… With lots of work and travel, I have not been the most creative in the kitchen, cooking from scratch for myself. For lunch or dinner, lots of sandwiches and snack foods. I know… not so good.
But I was training for a half marathon so I needed to get some good vegetarian protein in my diet especially for after my workouts. They help rebuild muscle when taken right after training. I sometimes turn to my trusted pretzels with hummus combination… or my peanut butter and jelly sandwich. But I had gone to La Hacienda, a popular gourmet market and deli here in Puerto Rico and I had bought a garbanzo bean salad and this is what I came up with it… you can call it a pizza or an open-faced sandwich, but there’s no denying that you will certainly be adding “mouth-watering” and “addictive” to whichever name you choose.
OPEN-FACED MEDITERRANEAN SANDWICH
1 flat bread of your choice… I like FlatOut brand ½ cup of cooked garbanzo beans or garbanzo bean salad from La Hacienda 3 wedges of avocado 1 roma tomato, sliced 2 large handfuls of mesclun salad greens Kosher Salt Freshly Cracked Black Pepper Extra Virgin Olive Oil
This is just assembling…
- Drizzle and spread some olive oil to the flat bread and toast it in the oven… I like my flat breads crispy. I use the toaster feature in Light.
- Take the toasted flat bread from the oven and place the garbanzo bean salad and the avocado wedges and mash it all together with a fork trying to cover as much flatbread surface as possible. You can sprinkle a little salt, pepper and olive oil to the mixture while you’re mashing.
- Place tomato slices over the mashed garbanzo/avocado mixture.
- Place mesclun greens or even baby spinach over the tomato slices. Season salad greens with a sprinkle of salt, pepper and a drizzle of olive oil.
- Cut into pieces using a pizza cutter… I found it was easier than using a knife.
Tip: I found the mashing worked best than leaving the garbanzos and avocados in pieces… they would roll off the flat bread and I ended up eating more out of the plate with a fork than over the bread itself. So that’s why I recommend mashing…
The last few months have been a whirlwind – Lots of work, lots of traveling and those who follow me on Facebook, Twitter or Instagram have been privy to that, as I have found some time to post updates here and there, but unfortunately not a lot of time to develop new recipes and content the way you’re used and accustomed to from me.
As part of one of these trips I got to meet representatives of Qué Rica Vida, a great Spanish-language website and community that provides recipes, articles and great cooking inspiration to the Hispanic and Latin American public. Now, I am proud to announce KarmaFree Cooking is an official contributor for Qué Rica Vida, particularly helping them add variety and spice to their selection of vegetarian/meat-free recipes.
In the next few weeks, you’ll start seeing some KarmaFree Cooking recipes which will be featured in Spanish in the Qué Rica Vida site… but don’t fret, we’ll make those recipes also available to you in English as well. You’ll see the whole collection of KarmaFree Cooking recipes for Qué Rica Vida in a new category in our right-side bar.
If you’re bilingual… or just plain curious, I invite you to check out Qué Rica Vida’s site and their expansive collection of recipes. It’s a great space to gather some inspiration for the kitchen and to check out a few friends of KarmaFree Cooking – Sazón Boricua, ChecaLaMovie and Hungry Food Love.