Chia-butter waffles: Chia pudding is everywhere, but—let’s be honest—the gelatinous texture of this still-trendy breakfast-snack-dessert is an acquired taste. The seeds’ thickening power is less noticeable in smoothies and oatmeal, no doubt. But swirl them in your favorite nut butter (maybe with a drizzle of honey), then spread the mixture on toast or waffles, and there’s no way you can stay a hater. Chia Moxie takes it up a notch with flavors like chocolate and coffee mixed in. Yum and yum. Chocolate-chia cookies: Fold chia seeds into quick bread, muffin, scone, or cookie batter. For irresistible chocolate chip cookies with added crunch, use about 1 Tbsp seeds per cup of flour in your go-to recipe (and make the cookies even cleaner with grain-sweetened chocolate chips). Chia pilaf: There’s no question you should be sprinkling chia on salads and vegetables. But for something less obvious, try a clean and simple rice pilaf. We love the nutty crunch the seeds add to this comforting, from-scratch side dish that cuts out the crap found in packaged mixes. Credit: Pamela Parseghian Chia Rice Pilaf Serves 4 to 6 Heat 2 Tbsp coconut oil in medium pot (with lid) over medium-high heat. Add ¼ cup fine (vermicelli-style) egg noodles and cook, stirring often, until golden brown, 2 to 4 minutes. Stir in 1 cup long-grain white rice. Add 2 cups vegetable or chicken stock and ½ tsp salt. Bring just to a simmer. Cover, reduce heat, and simmer 14 minutes. Stir in 2 Tbsp chia seeds, season to taste with salt and pepper, and turn off heat after 1 minute. Cover pot and let stand 10 minutes before serving. Makes 4 cups. Recipe by Pamela Parseghian MORE: When Superfoods Collide: Yogurt Chia Pudding Is Now a Thing
