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
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
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