Chia seeds bring nice crunch to yogurt, oatmeal and salad dressing. But beware: Once they sit in liquid for a while, they form little gelatinous balls. Some people (like me) don't care for that texture; I eat up right away.
I put a spoonful of whole seeds into pancake and muffin batters, my homemade granola and the breading mix for oven-fried fish and vegetables. With their neutral flavor, the seeds work in almost anything.
In parts of Mexico they sip chia fresca: Shake up water, chia seeds, a bit of sugar and lemon or lime juice and let stand. You'll like this if you're into bubble tea or tapioca.
Chia-packed, 100-calorie Health Warrior energy bars ($2 each; at Whole Foods) are good fuel and don't weigh me down during runs. My favorite flavor is acai berry.
I've been experimenting with adding chia to my refrigerator jams. The jams are really easy to make and last about a week covered and chilled. Chia's binding power means you won't need pectinjust a bit of sweetener (how much depends on the fruit). For blueberry jam, for example, I add a few tablespoons of maple syrup or honey and 1/4 cup chia seeds to a few cups of berries and cook, stirring, over medium-low heat until it thickens. So delicious and healthy.