Noodles with Chia 

Today I went to the launch of the new Omega3 oil brought to the world by ChiaBia an original Irish based company who cater for your Chia seeds needs. It is one of two company’s in the world that have developed a vegan Omega3 oil from chia. Which is marvellous news! The entire team today were welcoming and helpful in explaining where they sourced their chia- from South and Central America, just as the ancient Aztecs did. 


Chia seeds are tiny black seeds from the plant Salvia Hispanica, which is related to the mint.  

This plant grows natively in South America.

Chia seeds were an important food for the Aztecs and Mayans back in the day.

They prized them for their ability to provide sustainable energy… in fact, “chia” is the ancient Mayan word for “strength.”

Despite their ancient history as a dietary staple, only recently did chia seeds become recognized as a modern day superfood.

In the past few years, they have exploded in popularity and are now consumed by health conscious people all over the world. Read more about them here.

Don’t be fooled by the size… these tiny seeds pack a powerful nutritional punch.

A 1 ounce (28 grams) serving of chia seeds contains:

Fiber: 11 grams.

Protein: 4 grams.

Fat: 9 grams (5 of which are Omega-3s).

Calcium: 18% of the RDA.

Manganese: 30% of the RDA.

Magnesium: 30% of the RDA.

Phosphorus: 27% of the RDA.

They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

It’s super easy to incorporate them into any food at any time of the day. Even a large spoonful is enough to boost the body from day to day! 

I made a super simple Noodle dish with fresh veg and sprinkled with chia. 


1 cup of pad Thai rice noodles 

1/2 cup of brown button mushrooms 

4 stems of Bok Choy

1/4 of aubergine diced 

4 heirloom tomatoes 

6 sugar snap peas 

1 tablespoon of balsamic vinegar 

Drizzle of tamari sauce or soy sauce if you are not opting for gluten free

Handful of fresh coriander to garnish 

1/4 lime squeezed at the garnish stage if desired. 

1 spoon of chia seed 


Sauté the chopped veg in a wok with a drizzle of balsamic vinegar mixed with peanut oil and cook on a wok or pan for about ten minutes on hight heat. 

Boil the Thai noodles for about ten minutes 

Take the noodles out and place on a plate or food board like below and top with fresh veg. Sprinkle some pepper and a spoon of chia seeds on top and garnish with coriander and lime. 🌿✌🏻️ 

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