Audrey Martinez was 50 years old when she trained for her first marathon. She coveted foods that would provide energy but not fill her up, and fell upon chia seeds, the edible byproduct of a plant native to Central America. “When I ate chia, I really felt a big difference in my energy levels,” Martinez says.
As she became more enthusiastic about the wonder seed, Martinez told everyone within earshot about the health benefits, which include being rich in omega-3 fatty acids, antioxidants, fiber, iron and calcium. “I kept thinking: ‘How can I get everybody to eat this?’”
Her answer came while walking through the supermarket cookie section. With the phrase “chia cookies” planted in her brain, she teamed up with local chef Jay Murphy to formulate chia cookie recipes and in February 2018, launched Audrey’s Chia Cookies ($5.99). The bite-sized, wafer-thin cookies, made locally at a commercial bakery, come in four flavors: lemon, almond, peanut butter and chocolate chip. Every crunchy, crumbly cookie is packed with chia seeds and is all-natural and non-GMO, Martinez says. Her biggest customer base is millennial moms who want to give their children a healthier snack. “It’s easier to feed them chia [cookies] than broccoli.”
And what about those pesky chia seeds that inevitably get stuck in your teeth? “Chia seeds are so nutrient-dense, they’re worth it.” Find Audrey’s Chia Cookies at Fry’s, Whole Foods and AJ’s.