Posts in Treats
Toasted Cinnamon Coconut Flakes 

Prep Time

1 minute

Prep Notes

This recipe will satisfy a sweet treat craving and provide a little healthy fat, fiber and anti-inflammatory effects. Make sure to purchase UNSWEETENED coconut flakes.

Cooking Time

2-8 minutes

Yields

4 servings

Ingredients

Directions

Preheat oven to 350.

  1. Mix coconut and ground cinnamon in a bowl.

  2. Spread mixture on a baking sheet.

  3. For less mess, place parchment paper on a baking sheet first.

  4. Sprinkle sea salt on mixture.

  5. Bake for 2-8 minutes until golden brown.

  6. Eat alone or atop 2% plain Greek yogurt, or add to homemade popcorn for a trail mix.

 

Credit

Chia Leah

http://chialeah.com

TreatsBill Bostrom
Sweet Potato Punkin’ Muffins 
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Prep Time

10 minutes (plus 1 hour for baking sweet potato)

Prep Notes

These muffins are the perfect fall breakfast with yogurt, afternoon snack for the kids or dessert for all. Both pumpkin andsweet potatoes are an an excellent source of vitamin A and are fiber rich so they keep youfull for longer. Combine that with theanti-inflammatory benefits of cinnamon, and you have yourself a delicious, comforting, healthy muffin. Kid approved!

Cooking Time

20-25 minutes baking time

Yields

12 servings

Ingredients

  • ¾ cup sweet potato puree*

  • ½ cup pumpkin puree

  • ¾ cup coconut milk, almond milk or cows milk

  • 1 Tbsp chia seeds

  • ½ cup coconut sugar

  • 1/3 cup water

  • ¼ cup canola or grape seed oil or unsweetened applesauce

  • 2 Tbsp maple syrup (I prefer grade B for maximumantioxidants)

  • 1 Tbsp fresh squeezed lemon juice

  • 2 cups flour (unbleached all purpose, whole wheat oralmond)

  • 2 tsp aluminum free baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • ½ tsp ground nutmeg

  • Optional 1/3 cupdark chocolate chips or 1/3 cup chopped raw walnuts

Directions

Preheat oven to 400 degrees.

Place muffin liners in muffin pan. In a large bowl, hand mix together sweet potato, pumpkin, milk, sugar, chia, water, oil, maple syrup and lemon juice. In a smaller bowl, sift together flour, baking powder, baking soda, salt and spices. Combine mixtures in the large bowl. Add in chocolate chips and/or walnuts. Spoon batter evenly into the muffin liners. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool slightly and serve. Keep in an airtight container for up to 3 days or freeze.

 

Notes

*Simple roast sweet potato for 1 hour at 400 degrees. Spoon out roasted sweet potato flesh and discard skin. Or, twist a little sea salt on the skin and eat it as a nutritious snack while baking!

Credit

Chia Leah

Treats, SnacksBill Bostrom
Superfood Dark Chocolate Bark 

Prep Notes

Enjoy dessert with health benefits! This bark is full of antioxidants, fiber and even protein! It’s easy to make, store and give as a gift of health to a good friend or neighbor.  

Cooking Time

25-30 minutes

Yields

12-20 pieces

Ingredients

Directions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat which is reusable and easy to clean.

  2. In a large microwave safe bowl, melt together maple and coconut oil on power level high, stirring every 30 seconds until smooth. Or, use the stovetop to melt! Whisk in the vanilla.

  3. Add the quinoa, almonds, cashews and mixed seeds. Stir until all of the dry ingredients are evenly coated in the wet ingredients. Spread the mixture out in an even, thin layer on the baking sheet.

  4. Bake for 25 minutes or until the bark is golden in color and appears crisp. Do not let it burn.

  5. While the bark is baking, melt the chocolate over a double boiler until the chocolate is melted and smooth. Spread the melted chocolate over the bark in an even layer. Sprinkle the top with sea salt & chili powder.

  6. Place the pan in the fridge to set, about 30 minutes (or the freezer for 20 mins). Remove, let sit for a few minutes, then break into pieces. Store in a sealed container in the fridge. Enjoy!

 

Credit

Chia Leah

www.chialeah.com

TreatsBill Bostrom
Spooky Good Trail Mix 

Prep Time

5 minutes

Prep Notes

It’s SO important to know what is in the food you eat. When you make it yourself, you have that power. This is a healthy alternative to a processed snack from the store. It’s low in sugar and fills you up. Make lots of extra and pack for an after school treat or a Halloween or movie night treat.Try to think of your own healthy toppings to swap in. 

Cooking Time

10 Minutes

Yields

1 serving

Ingredients

  • 1 cup air-popped popcorn (Chik-a-Boom or Skinny Pop or pop-your own)

  • 1 TBL shelled pumpkin seeds (raw or roasted)

  • 1 TBL dark chocolate chips

  • 1 TBL dried cranberries

  • 1 TBL coconut shavings (raw or roasted)

  • 1 shake of ground cinnamon

Substitutions:

  • shake of paprika

  • dried cherries or chopped dried apricots

  • roasted chickpeas

  • sprinkle parmesan cheese

Directions

  1. Pop! Scoop! Spinkle! Shake! Share! Enjoy!

(To roast coconut and pumpkin seeds together, simply place on parchment paper or straight on a baking sheet. Spray with olive oil and sprinkle with a dash of salt. Roast at 350 for 5 minutes or until coconut browns and pumpkin seeds pop).

Notes

Popcorn is a whole grain. If you can find non-GMO kernels, even better. These ingredients provide anti-oxidants, fiber, and healthy fats. Such a great way to incorporate a new snack that is not processed!  

Credit

Chia Leah and mPowering
www.chialeah.com, www.mpoweringhealth.com

Treats, SnacksBill Bostrom
Roasted Grapes 

Prep Notes

Enjoy a warm and delicious snack that is so easy to make, provides antioxidants and is a decadent topping for many snacks and desserts.

Cooking Time

10-15 minutes

Yields

2 servings

Ingredients

  • 15-20 red grapes

  • Ground cinnamon

  • Sea salt

  • 1 tsp olive oil

Directions

  1. Place grapes on a baking sheet. For less mess, use parchment paper.

  2. Spread about 1tsp olive oil over grapes, sprinkle with sea salt and cinnamon.

  3. Roast at 350 for 10 minutes. Let cool.

  4. Serve on ½ cup plain 2% Greek yogurt (such as Fage or Siggi’s) or any dairy free plainyogurt (or try on top of Chia Leah’s Cashew Cocogurt). Top with ¼ cup walnuts for a dose of healthy fats and a satisfying crunch.

Treats, SnacksBill Bostrom
Peppermint Energy Bites 

Prep Time

10 minutes

Prep Notes

Get ready to work with your hands. Consider this multitasking by forcing yourself to relax, unwind and make something healthy and delicious. I love spending time in the kitchen with my kids and getting them involved in making these. With no baking necessary, they can even make them on their own.

Yields

16-18

Ingredients

  • 1 cup walnuts

  • 1/3 cup cocoa powder OR cacao powder

  • 1 tsp peppermint extract/flavor

  • 1/8 tsp sea salt

  • 1 /3 cup pitted medjool dates

  • 2 Tbsp water or milk of your choice

  • 1 tbsp ground flax seed (flax meal)

  • 1/3 cup shredded coconut (with extra to roll bites in)

Directions

  1. Pulse walnuts in a food processor.

  2. Add dates until mixed well.

  3. Add the remainder of the ingredients.

  4. Roll to form 1 inch balls, (optional to dip gently in extra shredded coconut for a beautiful finish).

  5. Place on parchment paper in the freezer.

  6. Freeze. Then, move to a smaller container and store in freezer until you are ready to devour.

Credit

Chia Leah
www.chialeah.com

TreatsBill Bostrom
Overnight Autumn Chia Pudding 

Prep Time

5 min (plus 1-8 hours to set)

Yields

1 serving (quadruple the recipe for extra all week)

Ingredients

  • 3/4 Cup unsweetened almond, cashew, coconut or cows milk

  • 1/4 Cup old-fashioned oats

  • 1 Tbsp chia seeds

  • 1 tsp ground cinnamon

  • 1/4 tsp vanilla extract

  • 1/3 Cup chopped apple, fresh berries or bananas

  • 1 tsp pure maple syrup (grade B offers more antioxidants)

Optional:

  • 1 Tbsp chopped nuts such as walnuts or pecans

Directions

  1. Pour milk into jar or container with lid.

  2. Add oats, chia seeds, cinnamon and vanilla.

  3. Whisk vigorously with a fork (or seal with lid and shake).

  4. Cover and place in fridge for at least an hour, if not over night.

  5. In the morning, it's magically turned to pudding.

  6. Top with maple syrup, fruit and nuts.

There are countless variations on this pudding. Experiment and discover your favorite! Swap out oats for gluten free quinoa flakes, honey for maple syrup, cinnamon for cacao powder, etc. etc. etc. Look online for a million and one ways to make chia pudding. Oh and be generous and share with me!

Credit

Chia Leah

Treats, SnacksBill Bostrom
Not Your Mama's Banana Bread 

Prep Time

15 min

Prep Notes

Ok, this IS my Mama's banana bread recipe that I grew up on and love but it's got the Chia Leah boost—swapped out some ingredients for more healthy choices, without compromising the comforting taste of fresh baked, made-with-love banana bread. When I bake this, everyone smells the oven breeze and comes running. Due to my boys severe egg allergy, I swap out the eggs as seen below. Flax meal is a great alternative to eggs but only if there's an allergy since eggs are full of nutrition. This bread also freezes well for a last minute dessert to serve.

Cooking Time

1 hour (25-30 minutes for muffins)

Ingredients

  • 1 3/4 Cup unbleached flour or whole wheat flour

  • 2 tsp aluminum free baking powder

  • 1/2 tsp baking soda

  • 1 Tbsp chia seeds

  • 2/3 Cup coconut sugar

  • 2 eggs, beaten (or 2 Tbsp flax meal plus 6 Tbsp warm water stirred and let stand for 5 minutes)

  • 1/3 Cup non-GMO canola oil (or 1/3 cup applesauce)

  • 1 Cup overripe bananas, mashed

Directions

Preheat over to 350 degrees

  1. Hand mix wet ingredients plus sugar in one bowl

  2. Hand mix dry ingredients in a separate bowl

  3. Slowly add dry ingredients to the wet ingredients

  4. Scary bread pan with non-GMO canola oil

  5. Pour mixture into pan and bake 1 hour (or place muffin liners into muffin tin and bake 25-30 minutes)

  6. Enjoy!

Credit

Chia Leah
www.chialeah.com

TreatsBill Bostrom
Chocolate Chip Avocado Cookies 

Prep Time

5 minutes

Prep Notes

Use avocado as a substitute for butter or oils in any baking recipe. Creamy, delicious and a great way to incorporate something green into treats!

Cooking Time

12 minutes

Yields

20 bite size small cookies

Ingredients

  • Half a ripe or slightly overripe avocado

  • 1/4 stick of unsalted real butter

  • 1/3 cup coconut sugar

  • 1 egg (or 1 tbsp flax meal combined with 3 tbsp warm water)

  • 1/2 tsp vanilla extract

  • 1 heaping cup of flour (I like sprouted oat gluten free flour)

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup dark chocolate chips (go for best quality, organic)

Directions

  1. Pre-heat oven to 375. With an electric mixer, mix together butter, avocado, sugars, vanilla and egg or flax/water. Gently stir with a spoon flour, baking soda and salt in a separate bowl. Slowly add in flour to wet mix. Add in chocolate chips and stir with a spoon. Place parchment paper on a baking sheet. Spoon dough onto parchment and bake for 12 minutes. Allow cookies to cool slightly and enjoy.

Notes

Use a full avocado in lieu of butter. Experiment with different kinds of flour. Have fun with substituting new ingredients into your own recipes. 

Credit

Chia Leah
www.chialeah.com

TreatsBill Bostrom
Chia Leah Pumpkin Power Balls 

Prep Time

10 minutes

Yields

18 balls (9 servings)

Ingredients

  • 1/3 cup pitted dates (about 4-5 dates)

  • 1 cup oats

  • ¼ cup toasted pecans (or raw) or sub in almonds or skip nuts

  • ¼ cup toasted pumpkin seeds (or raw)

  • 1/3 cup pumpkin puree

  • 1 tsp coconut oil

  • 1 tsp maple syrup or honey

  • 1 Tablespoon chia seeds or ground flaxseed meal

  • 2 tsp pumpkin pie spice (or 1tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)

  • 1 tsp vanilla extract

  • Dash kosher or Himalayan seasalt

  • Optional: add ¼ cup dark chocolate chips.

Directions

  1. Put dates in food processor fitted with steel blade. Pulse until dates are chopped small. If you don't have a food processor, you can put these in a blender but know that the clean up is sticky.

  2. Add the rest of the ingredients and pulse until oats are in small pieces, not totally smooth, (if adding chocolate chips, wait to add until after you’ve pulsed other ingredients and just mix them in gently with a spoon.

  3. Taste and add 1 tsp more of maple syrup or honey if more sweetness is desired.

  4. Transfer the mixture to a bowl. Roll dough into 18 balls and place on parchment paper on a cookie sheet and put in the freezer for at least 30 minutes so the balls stay formed. Then, fill a tupperware or ziplock bag in fridge (up to 2 weeks) or freezer (up to 2 months).

Credit

Chia Leah
www.chialeah.com

Treats, SnacksBill Bostrom
Chia Leah Original Breakfast Cookie

Prep Time
5 minutes

Prep Notes
Every ingredient serves a purpose! Gluten free, dairy free, kid friendly. Make extra! Freeze em. Grab and go on the way to school, for after school snack or as a no-sugar added energizing treat! These are a soccer team favorite without the sugar bonk! Makes 12 cookies or 8 bigger “breakfast cookies” No time to bake? Order fresh baked cookies from pantry.chialeah.com.

Cooking Time
18-24 minutes

Yields
8-12 cookies

Ingredients

  • 2 ripe or overripe bananas

  • 1 cup gluten free oats

  • 1 T chia seed or flax meal

  • 3 T organic Non-GMO nut butter or sun butter (Santa Cruz is my favorite peanut butte)

Optional add ins:

  • 2 T dairy free dark chocolate chips –choose 72% or higher when possible

  • 2T Cacao nibs or cacao powder

  • 3 T shredded unsweetened coconut

  • 1 tsp cinnamon (or more)

Directions

Preheat oven to 350.

Mash bananas.
Add other ingredients. 
Let batter sit 5 minutes.
Spoon a dollop onto parchment paper lined baking sheet
Bake 18-24 minutes depending on oven. Let cool completely.

Bakers note: These are good fresh BUT even more tasty after sitting a few hours, as they have time to soften and naturally sweeten up. Place in an airtight container for up to a week, in the fridge for a week or freeze for a month!

Credit
Chia Leah www.chialeah.com