Considering the number of chia products on supermarket shelves (cereals, crackers, chips, beverages), it’s safe to say the seeds, which contain heart-healthy omega-3s, are more than just a temporary trend. Chia seeds don’t need to be ground like flax seeds, and they’re virtually tasteless, so you can add whole chia seeds to dishes that’ll benefit from a little extra crunch and a big nutrient boost (they’re higher in fiber, protein and calcium than flax seeds).

Blend them into energizing smoothies like my fiber-filled Fruity-Chia Smoothie or sprinkle them over oatmeal, cereal, yogurt or cottage cheese. (For a seasonal breakfast treat, try my 10-minute recipe for Pumpkin-Chia Oatmeal.) You can also mix the seeds into salad dressings, dips and sauces, or combine them with whole-wheat flour to make fluffy-yet-subtly-crunchy pancakes and baked goods.

Hesitant to switch up your meals? Try spooning the seeds into beverages instead. They will absorb liquid and form a gelatinous coating that makes them easy to drink (it’s best to drink beverages with chia seeds right when you make them because the consistency changes dramatically with time). Better yet, use them to create a yummy Chia Pudding.