Anne Creighton Blodgett: Chia pops? Yes.

Lately, I’ve been channeling my energy into working in the kitchen. My 30-day “no sugar challenge” has motivated me to find healthy substitutes for my typical bowl of ice cream at night.

I was perusing my favorite food blog when I came across a recipe for chia pops (as in the same chia seeds used to grow Chia Pets). I’d never heard of eating the actual seeds before, but they are apparently an ancient grain eaten by the Aztecs.

Upon reading the back of the bag, I found a long list of benefits: essential fatty acids that support heart health, fiber for a healthy digestive tract and protein, which keeps you fuller, longer. I couldn’t find any chia seeds in Roseburg (though I’ve been known to be a bad looker), so I purchased a 16 oz. bag on Amazon.

This recipe is totally easy and customizable to your individual tastes. At around 75 calories, it’s basically guilt-free. It also looks pretty!

Ingredients:

- 1 cup vanilla coconut milk

- 1 cup raspberries (I’ve also substituted with mangos and strawberries)

- 2 tablespoons chia seeds

- 2 tablespoons unsweetened shredded coconut

- 8 drops Nu-Naturals liquid vanilla stevia

Mix all the ingredients in a bowl and stir well. Refrigerate for 4-6 hours (the chia seeds will expand). Pour mixture into your popsicle mold (I purchased one on Amazon). Freeze overnight. Makes 4 servings.

To remove the popsicles, set the mold in warm water for a minute or so and the pops should slide right out.

Recipe adapted from skinnytaste.com.

Anne Creighton Blodgett is married with a son and a stepson. Read her Thursdays on Douglas County Moms. Also check out her personal blog here.

This recipe is totally easy and customizable to your individual tastes. At around 75 calories, it’s basically guilt-free. It also looks pretty!


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The News-Review Updated Nov 18, 2013 07:31PM Published Jun 9, 2013 11:41PM Copyright 2013 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.