Chia seed recipes for weight loss

Chia seeds, known for their weight loss benefits, can be incorporated into lunch recipes to make your meals more nutritious and healthy. Chia seeds are rich in fiber, which adds bulk to your meals. This helps you feel full for a longer period of time, which will prevent unnecessary snacking or overeating.

These versatile seeds are rich in fibre, protein and omega-3 fatty acids, making them an excellent addition to various dishes. While we all know about chia seed puddings and smoothies, here are five lunch recipes that include chia seeds that promote weight loss:

Start by cooking the rice until it is soft and tender. Leave the rice to cool. In a mixing bowl, take plain yogurt and whisk it until smooth. Add the cooked rice to the yogurt and mix well, making sure that the rice is well covered with the yogurt. In a separate bowl, soak the chia seeds in water for 15 to 20 minutes until they have a jelly-like texture. Once the chia seeds expand, add them to the yoghurt and rice mixture.

Next, in a small frying pan, heat a little oil or ghee. Next, add mustard seeds, cumin seeds and curry leaves. Allow them to spray and release their scent. Fry these ingredients for a minute or until fragrant. Pour this mixture over the curd rice mixture and add it gently. Season the curd rice with chia seeds with salt to taste and mix well. Garnish the chia seed curd rice with fresh chopped coriander (coriander) leaves. Place the dish in the refrigerator for a while before serving so that the flavors blend together.

Make a refreshing and healthy salad by mixing mung beans or lentils, chopped cucumbers, tomatoes, bell peppers and boiled sweet corn in a bowl. Sprinkle soaked chia seeds over salad for extra nutrition. To prepare the sauce, blend yogurt, mint leaves, a little lemon juice, salt and toasted cumin powder until smooth. Pour the yogurt sauce over the salad and toss gently before serving.

Read more: Winter foods from Indian cuisine to maintain your health

Take whole-grain tortilla wraps and lay them flat on a clean surface. Generously spread a layer of chickpeas on top of each tortilla. Prepare a mixture of fresh vegetables for the filling. You can use a variety of colorful vegetables such as thinly sliced ​​cucumbers, grated carrots, sliced ​​bell peppers, baby spinach leaves, and any other favorite vegetables. Arrange the mixed vegetables evenly over the hummus spread on the tortilla wraps.

Sprinkle a generous amount of soaked chia seeds evenly over the vegetable layer of each tortilla. Carefully roll each tortilla tightly, filling with vegetables and chia seeds. Make sure to wrap the wrap tightly but not too tightly to avoid spilling. Once rolled, cut it into halves or slices for easy serving.

Start by preheating the oven to a moderate temperature, usually around 350°F (175°C). While the oven is heating, prepare the sweet peppers for the filling. Choose firm, colorful bell peppers, carefully cut off the top, and remove the seeds and membranes from the inside. In a mixing bowl, prepare the filling mixture. Combine cooked quinoa or brown rice with black beans, corn kernels, diced tomatoes, chopped cilantro and a portion of soaked chia seeds. Season the mixture with your choice of spices, such as cumin, paprika, chili powder, salt, and pepper for added flavor.

Once the filling is well mixed, generously fill each hollowed bell pepper with the quinoa or rice mixture, packing tightly to ensure they are well stuffed. Place the sweet pepper in a baking dish, cover it with aluminum foil, then place it in the preheated oven. Bake the stuffed sweet peppers for about 30-40 minutes. Once done, remove the foil and serve.