Good morning! How’s your week going? I’m just getting into the swing of the week after a long-weekend trip, so I wanted to share some simple, pretty stuff with you guys to start off Tuesday on a bright note. I’m glad you liked the PB & J blueberry crisp recipe the other day. I had some blueberries leftover that weekend after making it, so I enjoyed the change-up from my usual chocolate yogurt bowl snack.
When Barlean’s sent the coconut oil samples, they also sent some of their Forti-Flax ground flaxseed and a super seed blend of flax, chia and coconut. I had fun playing around. I’ve been a big fan of flax for years. It’s one of those kitchen staples that I get cranky if I have to go more than a few days without. I even bring little packets of it when I travel. I am all about it mixed with yogurt and topped with berries.It’s one of those things I could eat every day and not get sick of.
A few reasons I love flax:
- With 2 grams per tablespoon, it’s a great source of filling fiber
- Flax is a fantastic source of plant-based omega-3 fatty acids (ALA, specifically, which is then converted to EPA or DHA in the body)
- The warm, nutty flavor pairs well with a variety of other foods
- It’s versatile enough to use in sweet and savory foods. It can even be swapped in for breadcrumbs or oats in recipes like meatballs, or crust for fish and meat.
How to use it:
- Mix with water to make a vegan egg substitute for baked goods or foods like veggie burgers where you need a binding agent
- Add to doughs and batters for a rich flavor and texture
- Add to oatmeal or other hot cereal
- Blend into a smoothie
- Mix with yogurt
- Swap in for breadcrumbs in meatballs, meat loaf, or breading
- Mix with shelled hemp seeds and spices for a delicious seed blend to add to foods
Do you eat flax? What’s something you could eat every day and not get sick of?