Liz Vaccariello: I'm Liz Vaccariello, Editor of Prevention. Today, you’re In the Kitchen with Liz and Jennifer Iserloh, the Skinny Chef.

Today, we’re going to cook with Flaxseed. It is one of the most heart-healthy ingredients you can use because it contains omega 3. Now you may have passed it up in the household store because it doesn’t look all that tasty. But you shouldn’t miss out on this wonderful nutritional source, so I’d ask Jennifer to tell us what to do with it.

Jennifer Iserloh: So easy to cook with. Now, I .like to use the flaxseed versus the oil because I think it taste a little bit like toasted coconut, my favorite way to use it is to put it in my morning smoothie. So we‘ll make a fast smoothie here. I put about a tablespoon of flax, 3/4 cup of non-fat vanilla yogurt. You can use cake yogurt too if you like. Put some soymilk. Go ahead and put that right in.

Liz Vaccariello: Okay.

Jennifer Iserloh: And your favorite mixed berries. We’ll blend that right up. The thing to remember about flaxseed is that you want to keep it in the fridge because the seeds are ground up. They can spoil and just skip the whole flaxseed because those aren’t bioavailable for the body. It’s the actual ground seed that’s absorbed in your system and that’s when you get the omega 3.

See, this is already looking delicious.

Liz Vaccariello: You know. I can smell the soy and the vanilla.

Jennifer Iserloh: This is a fast complete breakfast. This is something I have almost every morning before I leave for work.

Liz Vaccariello: Cheers!

Jennifer Iserloh: Cheers! Enjoy.

Liz Vaccariello: Oh delicious. Tune in again soon for another episode of In the Kitchen with Liz.