Maybe you’ve noticed by now that many of the foods I use or make contain flax seeds.  Why?  Because even though they are tiny, they are a nutritional powerhouse of sorts.  Flax seeds are loaded with fiber, antioxidants, B vitamins, magnesium,  manganese and most importantly Omega-3 fatty acids.  I talked a lot about Omega-3′s last week as part of the  brain food post, but I want to expand on this a bit more.   There is increasing evidence that Omega-3 fatty acids fight against inflammation in our bodies.  Inflammation in our bodies can lead to a variety of conditions such as heart disease, diabetes, asthma, and even some cancers.  All in all these little seeds pack quite a punch and they are low on the glycemic index scale meaning they have a much lower effect on insulin levels than most grains.

I typically buy whole flax seeds and use a blender to grind them so they are fresh when I add them to my recipes (doing this maximizes the nutritional value).  However, on occasion I will buy flax meal which are flax seeds ground into a flour like substance just to save some time in the kitchen.   Some foods I buy on a regular basis contain flax including the Joseph’s lavash bread wraps, Joseph’s tortillas, Joseph’s pita pockets, Trader Joe’s Flax Seed taco chips, etc…  I also add ground flax seeds to most of my muffin recipes, waffles, pancakes, smoothies…you name it!  Flax seeds are a staple around here because they are so easy to use and they provide a payload of nutrients!

 

Today’s lunch includes:  cheese & onion quesadillas on Joseph’s flax seed tortillas, salad with ranch dressing, strawberries/kiwi, Trader Joe’s flax seed taco chips, brownie