Lately, I’ve been thinking a lot more about the food we eat and how it affects our bodies. How we feel shortly after a meal, and, in the long-term, how the decisions we make today will shape our future health.

And so it came as a timely coincident that I was asked to review FoodTrients, a new cookbook dedicated to the idea that specific ingredients have anti-aging properties that can encourage a long, healthy life.

Grace O, the creator of FoodTrients, has always been conscious of the connection between nutrition and health. She grew up in Southeast Asia; her father was a physician and her mother ran a cooking school. Today, she owns and operates nursing facilities in the United States, employing the ideas she outlines in FoodTrients: antioxidants found in vegetables and fruit can reduce our risk of cancer, Omega-3 fatty acids can lower our cholesterol and fight depression, foods like ginger turmeric can reduce inflammation, and Vitamin E can keep our skin healthy.

Each recipe in the book features fresh ingredients and highlights the FoodTrient(s)- a food “essential to age-defying and healthful living- in play. This Spinach and Grapefruit Salad, for example, combines all five of the FoodTrients Grace O has identified and contributes the following properties: Anti-Inflammatory, Antioxidant, Disease-Preventing, Immunity Booster, Mind and Beauty.

Inspired by a FoodTrients recipe for Mango Tapioca, I created my own Pineapple-Chia Parfait.

While I enjoyed this for dessert (a slightly lighter alternative to the cake slices I’ve made part of my nightly ritual), this makes a refreshing breakfast or anytime snack.

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PINEAPPLE CHIA PARFAIT

Serves 2

Ingredients

• 2 T chia* seeds
• 1/2 t vanilla extract
• 1 t agave nectar or maple syrup
• 1/2 t cinnamon
• 3/4 c. water
• 2 c. frozen pineapple (you can use fresh, but you won’t get a sorbet-like consistency)
• 1 c. almond milk
• shredded coconut, for garnish (optional)

Combine chia, vanilla, agave or maple syrup, cinnamon, and water in a bowl and mix well. Let sit for 30 minutes.

Blend pineapple and almond milk together until smooth.

Layer chia and pineapple mixtures in a glass and top with shredded coconut. Enjoy!

Chia seeds- one of my all-time favorite ingredients that I consume daily in my oatmeal, yogurt, smoothies, etc.- are high in Omega-3 fatty acids and are a great alternative vegetarian and vegan alternative to fish and fish oil supplements.

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In the morning, turn your leftovers into a tropical breakfast bowl! Pour one serving into a cheery dish and top with your favorite fruit, granola, nuts or nut butter. Below, I used LoveGrown Granola’s Sweet Cranberry Pecan and Trader Joe’s Peanut Butter with Flaxseeds.

Want your own copy of the FoodTrients cookbook? One winner will receive the book and a FoodTrients apron so you can stop picking chocolate and cookie crumbs off your clothes. (Ahem, I don’t know who that happens to….)

To enter, leave a comment below about a health benefit of one food you ate today. I had oatmeal for breakfast, which is chock-full of soluble fiber and can help lower cholesterol, enhance digestion, and reduce the risk of heart disease.

For an additional entry, Tweet the following: @Lilveggiepatch is hosting a @FoodTrients giveaway!

I will pick a winner on Friday, May 18. Good luck!