I followed the recipe as written but added two
teaspoons of chia seed for extra goodness!
Not exact matches
1/4 cup raw pumpkin
seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon
chia seeds 1
teaspoon vanilla extract pinch
of salt 1.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate
seeds, chopped apples or pears,
chia seeds, hemp hearts, pumpkin
seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
1 cup red grapes 2
teaspoons chia seeds, soaked
for about 10 minutes 2 bananas 1 head romaine lettuce or other green leaves 1 tablespoon sesame
seeds 4 to 5 ounces
of filtered water
4 cups
of almond milk 2
teaspoons of vanilla extract 1/4 cup
of maple syrup 3/4 cup
of chia seeds cinnamon,
for garnish
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional)
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1
teaspoon maple syrup Optional garnishes
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts /
seeds, pomegranate
seeds, dried fruit, shaved coconut,
chia seed
Mix the remaining wet ingredients, except the 1/2
teaspoon of chia seeds (save
for sprinkling on top
of muffins), into the ground
chia seeds and water mixture.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin
seeds 1
teaspoon cumin
seeds 1
teaspoon coriander
seeds 1/2
teaspoon mustard
seeds 2 cups coconut black rice (from above) 1/4 cup ground
chia or flax
seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red chili —
seeded and minced 1/4
teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
Ingredients:
For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also wor
For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes
of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2
teaspoons adobo sauce from the chipotle can 1/2
teaspoon ground cumin 1
teaspoon kosher salt 2 tablespoons white
chia seeds (I like white
chia seeds for aesthetic purposes, but black will also wor
for aesthetic purposes, but black will also work!)
For the Raspberry - Almond
Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL)
chia seeds, 1/4
teaspoon (1 mL) pure almond extract, and a pinch
of fine sea salt.
For the Strawberry - Vanilla
Chia Seed Jam: Use 3 1/2 cups (875 mL / about 17 ounces / 475 g) frozen strawberries, 1/4 cup (60 mL) pure maple syrup, a dash
of salt, 2 tablespoons (30 mL)
chia seeds, 1
teaspoon (5 mL) fresh lemon juice, and 2
seeded vanilla beans or 1/2
teaspoon (2 mL) pure vanilla bean powder.
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra
for coating the bites) 2 tablespoons
chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4
teaspoon pure vanilla extract 1/4
teaspoon ground ginger (optional) Pinch
of sea salt
Add 1
of the following: 1
teaspoon flax
seeds (high in fiber, Omega - 3's, and B vitamins) 1 Tablespoon hemp
seeds (high in trace minerals, Omega - 3's and Omega 6 fatty acids) 1 Tablespoons
chia seeds soaked in 1/4 cup
of water
for at least 10 minutes (
Chia seeds are full
of fiber and Omega - 3's.
1
teaspoon, 5 - 7g fennel
seeds * 3/4 glass almond milk (or any milk
of choice) * 2 dates * 4 tablespoons oats * 1 tablespoon
chia * 1 tablespoon maple syrup (or honey) * handful chopped pistachios and blueberries
for garnishing
for the chocolate
chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom
for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down
for a few hours 2 tablespoons
of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
1/2 cup sprouted rolled oats 1
teaspoon chia seeds 1
teaspoon ground flaxseed few dashes
of ground cinnamon 1
teaspoon maple (plus extra
for the squash) 1/2 cup diced butternut squash coconut oil instant cashew yogurt (recipe below)
The key
for my smoothies — add a
teaspoon of chia seeds and turn it off with about 13 seconds remaining on the Smoothie cycle.
I generally have a couple
of teaspoons along with ground cinnamon, ground flax
seed,
chia seed and a few raisins in my plain Greek yogurt that I typically have
for breakfast on work days.
Cook a serving
of quinoa
for 20 minutes over medium heat on stovetop, and then remove from heat and stir in 2 - 3 tablespoons
of almond butter, a pinch
of sea salt, a tablespoon
of chia seeds or Cocochia snack m, 1/2
teaspoon vanilla and 1
teaspoon cinnamon.
For the past three months I've been eating nuts and seeds once in two weeks, for example, a handful of pumpkin seeds or a teaspoon of chia seeds or flax seeds once in two wee
For the past three months I've been eating nuts and
seeds once in two weeks,
for example, a handful of pumpkin seeds or a teaspoon of chia seeds or flax seeds once in two wee
for example, a handful
of pumpkin
seeds or a
teaspoon of chia seeds or flax
seeds once in two weeks.
for the chocolate
chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom
for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down
for a few hours 2 tablespoons
of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
I have found in my practice that
chia seeds work well
for most
of my patients — starting with 1 - 2
teaspoons added to oatmeal or lactose free yogurt.
Remove from heat, stir in vanilla and 2
teaspoons of chia seeds, and allow to sit
for at least 20 minutes.
CHIA PUDDING PARFAITS by @erinyeschin Pudding Base: — 1/4 c chia seeds — 1 c almond milk (or any other nut, soy, rice or hemp milk)-- 2 Teaspoons of Maple Syrup (or agave, stevia, rice malt) * For Vanilla Pudding: — add 1/2 Teaspoon of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts * For Chocolate Pudding: — add a tablespoon of raw cacao and / or use chocolate almond m
CHIA PUDDING PARFAITS by @erinyeschin Pudding Base: — 1/4 c
chia seeds — 1 c almond milk (or any other nut, soy, rice or hemp milk)-- 2 Teaspoons of Maple Syrup (or agave, stevia, rice malt) * For Vanilla Pudding: — add 1/2 Teaspoon of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts * For Chocolate Pudding: — add a tablespoon of raw cacao and / or use chocolate almond m
chia seeds — 1 c almond milk (or any other nut, soy, rice or hemp milk)-- 2
Teaspoons of Maple Syrup (or agave, stevia, rice malt) *
For Vanilla Pudding: — add 1/2
Teaspoon of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts *
For Chocolate Pudding: — add a tablespoon
of raw cacao and / or use chocolate almond milk.
Try
chia seeds, allowed to soak in water
for a hour where they swell up, the add some lemon or lime juice and eat / drink, possibly along with a level
teaspoon of coconut oil.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate
seeds, chopped apples or pears,
chia seeds, hemp hearts, pumpkin
seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra
for coating the bites) 2 tablespoons
chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4
teaspoon pure vanilla extract 1/4
teaspoon ground ginger (optional) Pinch
of sea salt
3 cups water 4 Tablespoons
Chia seeds 4 raw not roasted walnuts (I store mine in the freezer) Soak the above items
for eight hours in a covered bowl on the counter or fridge your preference and then In the blender add 2Tablespoons
of organic Tahini 2 tablespoons
of raw Agave (would change this to Stevia) 1
teaspoon of vanilla (good quality one) and the
chia mixture Blend and store in fridge up to 4 days (need a strong blender due to unmixed gel from
chia seeds)
Pinch
of kosher or sea salt 1 cup gluten free old fashioned rolled oats 1 tablespoon
chia seeds 1 - 2
teaspoons hemp
seeds for serving (optional) For the candied pepitas: 3 tablespoons pepitas 1 1/2 teaspoons pure maple syrup Pinch of kosher or sea s
for serving (optional)
For the candied pepitas: 3 tablespoons pepitas 1 1/2 teaspoons pure maple syrup Pinch of kosher or sea s
For the candied pepitas: 3 tablespoons pepitas 1 1/2
teaspoons pure maple syrup Pinch
of kosher or sea salt
You would have to graze all day like the horses in order to get the amount
of fiber from spinach that you can get from a
teaspoon of chia seeds,
for example.
I just made these
for the umteenth time and added a
teaspoon of chia seeds, ground (measure, THEN grind) to the dry ingredients.
8 small peaches (or 6 really big ones) 1 tablespoon
of cornstarch 1/3 cup brown sugar 2 tablespoons
chia seeds 2
teaspoons cinnamon (one
teaspoon when putting the peaches together and one
teaspoon for the oat / nut topping)