Prep Time
45 mins (includes baking time)

Prep Notes
This is a gorgeous & vibrant colored dressing that zips up any salad or side. With anti-inflammatory properties and all “real” ingredients, it’s truly an upgrade in your autumn salad!

Cooking Time
5 mins

Yields
2T = 1 serving of dressing

Ingredients

• 1/4 cup organic pumpkin puree (canned)

• 1/3 cup olive oil

• 1/4 cup unfiltered apple cider vinegar

• 1 T honey or pure maple syrup

• 2 cloves garlic minced

• 2T “nooch” nutritional yeast*

• 1 tsp turmeric

• ½ tsp salt (any salt that you prefer)

• ½ tsp black pepper (to activate turmeric) 

Directions

In a hurry? Grab a whisk and mix ingredients. Store dressing in an airtight container for up to a week.

If you have 2 extra minutes, in a highspeed blender, combine all ingredients and mix. Optional here to add in 1-2T pumpkin seeds to add in more interesting texture.

*no nooch? No problem! First, add it to your list for the grocery store. Then, swap in ½ tsp pumpkin pie spice or ground cinnamon as a sweet alternative for this dressing.

Top salads with Chia Leah Sweet + Spicy Granola or Maple & Olive Oil Quinoa Sprinkle

Prep Time
45 mins (includes baking time)

Prep Notes
This seasonal salad is colorful and delicious, offering countless health benefits. When you eat a rainbow of colors you truly fight oxidation with antioxidants. Make it ahead of time and worry not about soggy or wilting kale, as it is a hearty leafy green that withstands up to 3 days in a dressed salad. It looks amazing in ball jars if you plan to host a fall picnic outside or in your home. I double this recipe for easy grab-n-go and satiating ball jar lunches or dinners all week. 

Cooking Time
35-45 mins

Yields
4 servings

Ingredients

• 6 cups washed and chopped kale (any variation)

• 1 butternut squash (around 1 lb) peeled, seeded and cut into 1 inch cubes or 1 lb sweet potato washed & cut into1 inch cubes

• 1 cup cooked quinoa

• 1 cup pomegranate seeds

• 1/3 cup chopped raw walnuts

• 1/2 cup Chia Leah Sweet + Spicy Granola OR 1/2 cup Chia Leah Maple + Olive Oil Quinoa Sprinkle

• optional:

  • 1 large beet peeled and shredded

  • 2 oz crumbled goat cheese

------

• 1/3 cup apple cider vinegar (I love Bragg)

• ¼ cup honey

• ¼ cup olive oil

• 1 tsp ground cinnamon (plus alittle extra to sprinkle on baking squash)

• 1 tsp dry mustard (no dry mustard? Add 2 tsp Dijon from the jar)

• ½ tsp sea salt or kosher salt (plus a little extra to sprinkle on baking squash)

• 4 1 qt ball jars (or a big beautiful bowl)

Directions

Preheat oven to 400 degrees

Arrange squash and/or potatoes on large baking sheet. Spray with non-GMO canola oil and sprinkle with a dash of sea salt and cinnamon. Toss to coat. Bake for 35-45 minutes, tossing halfway, until tender. Allow to cool.

Dressing: Whisk together vinegar, honey, oil, cinnamon, mustard,and salt. 

“Massage” kale with dressing. Let sit for at least 10 minutes. Add in other ingredients. 

Toss & serve with a Sweet + Spicy Granola or Quinoa Sprinkle topper or evenly put each ingredient in 4 ball jars with Sweet + Spicy Granola at the top of the jar and refrigerate for up to 3 days. Enjoy!

Prep Time

Prep Time: 2 minutes

Roast Time: 10-15 minutes

Prep Notes

Vegan, gluten free, grain free. Bring some brightness into your spring with this unexpected combo of seasonal spring produce: roasted asparagus, fresh mango, fresh kale and grapefruit. Serve as a delicious side to chicken, white fish, shrimp or chopped tofu.  

Yields

Makes 2 Serving

Ingredients

• 1 bunch fresh kale stripped and chopped (I love lacinato but any variety will do)

• 1 bunch fresh asparagus, chopped into 1-inch pieces

• 1 mango chopped into 1-inch pieces

• ¼ cup raw pumpkin seeds

• ¼ tsp sea salt

• 2 tsp medium/high heat oil such as grape seed or avocado oil 

• Optional 1/4 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle

 For dressing:

• 1 T fresh squeezed grapefruit juice (save the rest to add to sparkling water)

• 1 olive oil 

• Optional: ¼ tsp ground ginger

• S&P to taste

  Directions

• Heat oven to 350 degrees

• Place asparagus and pumpkin seeds on baking sheet, (I use parchment paper on the pan for easy clean up).  

• Top with sea salt and olive oil 

• Roast for 10-15 minutes

• While roasting, combine dressing ingredients in a bowl and whisk. 

• Hand toss dressing with kale. Getting your hands in there will ensure that the dressing has time to soak into the kale, (also lessens the bitterness).

• Top dressed kale with mango, asparagus and pumpkin seeds.

  Enjoy!  Add Chia Leah Maple & Olive Oil Quinoa Sprinkle for a nutrition boost!

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Prep Time

Prep time: 10 minutes

Bake Time: about 10 minutes

Notes

Health benefits & tasting notes: Eggs are full of vitamin B, “the energy vitamin,” Chicken is a lean, iron rich source of protein. Our Maple & Olive Oil Quinoa Sprinkle with Flax adds a boost of antioxidants, fiber and a satiating crunch. With this recipe you can have a kid-friendly, parent approved dinner on the table in less than 20 minutes.

Yields

4-6 Servings

Ingredients

• 1 1/2 lb. chicken tenders, or boneless skinless chicken breasts, cut into thin strips.

• Sea salt and freshly-ground black pepper

• 2 large eggs (pasture raised if possible)

• 1/2 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax

• High heat cooking oil spray such as avocado oil or grape seed oil cooking spray

• 1/4 cup Dijon mustard

• 1 Tbsp pure maple syrup

• 1/8 cup fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees.

Pat chicken dry with paper towels and season on both sides with a pinch each of salt and pepper.

Add the eggs to a medium bowl and to whisk to combine. Place the Quinoa Sprinkle in a separate bowl.

Dip the chicken into the egg, dripping off any excess, then dredge in the Quinoa Sprinkle.

Place tenders on baking sheet.

Bake tenders at 400 degrees for 5 mins, flip and another 5 mins or until thermometer check hits 165 degrees.

Meanwhile, whisk together the dijon and maple syrup until well- combined and smooth. Add S&P and chopped fresh parsley if you have it on hand. Serve chicken tenders alongside maple mustard dipping sauce, or any other dipping sauce of your choice.

Credit:

Chia Leah

http://chialeah.com

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Prep Time

5 minutes

Prep Notes

Combine our Chia Jam with plain yogurt and Chia Leah Quinoa Sprinkle for a breakfast parfait or dessert that is full of fiber and protein-licious!

The Chia Jam is made with just fresh fruit, lemon and chia seeds. No added sugar!! Recipe found under breakfast & snacks on our website.

Yields

1 serving

Ingredients

• ½ cup of 2% plain Greek yogurt

• ¼ cup Chia Leah Quinoa Sprinkle

• 1 tsp Chia Jam

• 2 leaves fresh mint chopped

Directions

1. Start with plain greek yogurt in a parfait cup or bowl.

2. Layer Chia Jam, then Quinoa Sprinkle, then another layer of Chia Jam and Quinoa Sprinkle

3. Top with chopped mint

4. ENJOY!!!

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Prep Time

5 minutes

Prep Notes

This breakfast is festive, creative and delicious. Yogurt provides ample protein, chia seeds add fiber and plant-based fats, fresh fruit delivers vitamins, fiber and antioxidants and our very own Chia Leah Quinoa Sprinkle adds a satiating crunch plus a boost of all of the above health benefits, (protein, plant-based fats, fiber, antioxidants, WOW!). Feel free to make a larger version of this in a beautiful dish for the whole family to enjoy. 

Yields

1 serving

Ingredients

• 1/2 cup plain Greek yogurt (opt for plain and at least 2% for best taste and no added sugars)

• 1 T chia seed

• Sliced berries/cherries to make your flag 

• 1/4 cup Sprinkle

Directions

1. Mix yogurt and chia seed (I do this so the chia doesn't get stuck in my teeth!)

2. Top with flag of berries and sprinkle

3. ENJOY!

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Prep Time

5 minutes prep, 30 min refrigeration

Prep Notes

Our Avocado Cacao Mousse is a healthier dessert option, loaded with ingredients that promote wellness.

Chia seeds are full of fiber to keep you full longer, aids in digestion. Natural source of energy. High in Omega 3’s (heart healthy, anti-inflammatory & mood food).

Avocado contains both soluble & insoluble fiber which aid in digestion and improve blood sugar and cholesterol levels. 

Cherries are high in quercetin, an antioxidant that helps combat inflammation & acts as an antihistamine, and, contain melatonin which helps with insomnia. 

Dates are “gentle” sweetener, less likely to cause indigestion & bloating, compared with processed sweeteners. They have fiber, Iron, Magnesium & B vitamins. 3 X potassium than bananas and are loaded with polyphenols, plant-based compounds that work as antioxidants. 

Cacao Powder & Dark Chocolate (70% or higher)
have flavonoids and antioxidants to fight disease and inflammation. No sugar.

Yields

2 servings

Ingredients

• 1 ripe avocado, pitted

• 1/2 cup frozen unsweetened cherries

• 2 T chia seed

• 2 T cocoa or cacao powder

• 1/4 cup milk or water

• 1 teaspoon vanilla extract

• pinch of sea salt

• 4 Medjool dates, pitted OR 1-2 T pure maple syrup OR combo

Directions

1. Place all the ingredients for the pudding in a blender and blend until the mixture is thick and creamy.

2. Divide between serving cups.  

3. Cover and place in fridge for at least 1/2  hour, if not overnight.  

4. Top with all natural whip cream, Tru Whip or coconut whipped cream, bright berries & dash cinnamon. For an additional treat, top with crumpled Chia Leah Superfood Dark Chocolate Bark.

   To Make Homemade Whipped Cream:

   1 can coconut milk, chilled in fridge overnight

   1 T raw honey

   Take coconut milk can out of fridge and scoop out the hardened cream layer from the top, leaving the liquid behind. Place cream in small bowl with honey and whip until light and fluffy.

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Prep Time

15 minutes

Prep Notes

Cucumber & watermelon are hydrating and full of vitamins! Mint helps with mental alertness and this combo is super refreshing. If you can’t find one or two of the items, don’t worry about it! Wing it and have fun with it.

Check out our Watermelon Popsicles if you need to use your leftover watermelon in other ways.

Yields

10 serving

Ingredients

• 3 mangoes chopped

• 1 jicama bulb chopped

• 1 cup chopped cucumber

• 1 cup chopped watermelon

• ½ cup fresh mint chopped 

• 3T lime zest (if not up for zesting, skip it)

• ½ cup lime juice

• 3T warm water

• 1 tsp sea salt 

• 1T local honey (optional, I don’t usually need as this salad is naturally sweet)

• ¼ cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax

Directions

1. Mix lime juice, zest, mint, water, honey and salt.

2. Add fruit/veggies and toss gently.

3. Enjoy!

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Prep Time

30 minutes

Prep Notes

Did you know that eggplant promotes digestive health and protects brain cells? This take on roasted eggplant is simply delicious! Using our Chia Leah Maple & Olive Oil Quinoa Sprinkle as “breading,” it adds a nutritious, gluten free crunchy texture and sweet & savory flavor. This anti-inflammatory recipe is a serious upgrade to eggplant parmesan.

Yields

1 serving

Ingredients

• 4 thinly sliced eggplant rounds (about 1⁄4- 1⁄2 inch thick)

• 1 egg* (vegan option: 1T flax meal or chia seed and 3T warm water mixed)

• 1⁄4 cup Chia Leah Quinoa Sprinkle

• Olive Oil Spray

• 1⁄2 ripe avocado

• 1 lemon slice

Directions

1. Preheat oven to 325.

2. Whisk egg in one bowl.

3. Place Chia Leah Quinoa Sprinkle in a separate bowl.

4. Dip each eggplant round into egg on both sides, then repeat in sprinkle

5. Place rounds on parchment paper (on a baking sheet) and gently spray top side of rounds with olive oil

6. Bake for 25 minutes.

7. Spread tops with avocado.

8. Squeeze a lemon over the top before you serve.

9. Enjoy!

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Prep Time

10 minutes

Prep Notes

I accidentally discovered this simple salad when I was craving kale, citrus and found some frozen shrimp in the freezer. 1 serving of kale provides 6x your daily vitamin K, is nutrient rich and can help lower cholesterol and fight cancer. I always buy organic kale, and take a few minutes to wash, strip and chop it, then bag it in the fridge. A hearty lettuce, it will stay firm and crispy all week long.

Yields

2 servings

Ingredients

• 8 Lacinato kale leaves washed, stripped & chopped

• 2 servings frozen shrimp, thawed*

• 1 carrot chopped

• ½ avocado sliced

  Dressing

• Juice of ½ lime (about 1T)

• 1T olive oil

• 1T unfiltered apple cider vinegar

• 1 tsp ground cumin

• S&P to taste

• Optional to add ½ tsp honey 

  Optional add-ins:

• *1 cup black beans (you can also use these as a plant based protein instead of shrimp)

• ¼ cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax

Directions

1. Mix dressing ingredients and pour over kale. Massage dressing in to kale with hands toss with utensils. This will help sweeten up the raw kale. Add carrots. Set aside. 

2. On medium heat, sauté thawed shrimp in 1tsp high heat oil such as grapeseed or coconut oil, S&P for 2-5 minutes or until shrimp turns white. 

3. Plate dressed kale and add shrimp, Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax and avocado.

4. Enjoy!

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Prep Time

20 minutes

Prep Notes

A crunchy base to any salad, brussel sprouts are fiber and vitamin rich. Adding in fresh fruit to this salad is an excellent way to get more vitamins and minerals without the added sugar of a canned or dried fruit. Walnuts are brainfood, and a good plant-based source of healthy fats & protein.  We LOVE our Chia Leah Quinoa Sprinkle on this as an alternative to croutons. It’s crunchy, sweet & savory and full of antioxidants, fiber and plant-based protein. Vegan, gluten free.

Yields

1 serving

Ingredients

• ½ cup chopped/shaved brussel sprouts

• ½ cup chopped broccoli or cauliflower

• ½ cup chopped kale

• ¼ cup walnuts chopped 

  Optional: 

• ¼ cup chopped apple

• 1 carrot peeled and chopped

  Optional toppers: 

• 2T Chia Leah Quinoa Sprinkle

• 1T Nutritional yeast

  Dressing* Ingredients & Directions:

• 1T olive oil

• 1 T fresh squeezed lemon or lime

• S&P to taste, add any herbs such as oregano & basil

  Whisk together all ingredients or place in an airtight container with lid and shake vigorously.

Directions

1. Combine salad ingredients in a bowl.

2. Add dressing and gently mix.

3. Enjoy!

Prep Time

5 minutes

Prep Notes

This vegan, gluten free, whole grain (high fiber) snack is a perfect one for a cuddly movie night on the couch, bagged for a long car trip or even an unexpected topper for soups and salads.  Don’t have “nooch?” Groceries carry nutritional yeast in the baking section and in the “natural foods” section. “Nooch” is the cool kids way of saying vegan cheese, plus it’s high in zinc for immunity, vitamin B for energy and offers protein!

Cooking Time

10 Minutes (including popping popcorn)

Yields

1 serving

Ingredients

• 7 cups plain popcorn*

  2 T nutritional yeast “nooch”

  1 tsp ground paprika

  ½ tsp salt of choice

  1/4 tsp cayenne pepper (or a little more if you really love heat!)

  Oil Spray (such as avocado, coconut, grapeseed or olive oil)

  *1/4 cup popcorn kernels (opt for non-GMO) makes ~7 cups of popcorn. I use our stovetop Whirlypop popcorn popper. Heat on medium ¼ cup kernels, 1T coconut or grape seed oil. It is SUCH a great tool in the kitchen and fun. You can always cheat and use store bought plain popped popcorn or use your air popper or high quality plain microwave popcorn.

Directions

• Lay popped popcorn on a parchment lined pan.

• Mix nooch, spices and salt together in a bowl.

• Spray popcorn evenly with oil, then pour over the spice mix.

• Stir gently with a spatula to coat popcorn with spices.

  Enjoy! 

Credit

Chia Leah
www.chialeah.com

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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

• 2 Tbsp Chia Leah Maple & Olive Oil Quinoa Sprinkle

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 Chia Leah Maple & Olive Oil Quinoa Sprinkle, 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!

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Chia Leah

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Prep Time

10 min

Yields

4 servings

Ingredients

• 1 cup precooked quinoa (cook on stovetop according to the instructions on the box, can be made ahead of time)

• 2 cups basil leaves, roughly chopped

• 1 pint cherry tomatoes, sliced in half

• 1 cup of fresh mozzarella, cubed

• balsamic vinegar

• Chia Leah Clean Crackers

Directions

1. layer ingredients in mason jar with quinoa on bottom, followed by tomatoes, then basil, and mozzarella. Finally drizzle 1 teaspoon of balsamic over the top and seal jar.

2. When ready to eat open the jar and sprinkle on Chia Leah Clean Crackers

Credit

Chia Leah
www.chialeah.com

Prep Time

10 minutes

Prep Notes

I use 16 oz ball jars for this recipe.

Cooking Time

15 minutes, plus cook time of ancient grain

Yields

5 servings (double the recipe to feed your family dinner on plates and put the rest in 5 jars for the next day!)

Ingredients

• 1 1lb package of ground beef or ground turkey of your choice (I like 85/15 or 93/7 over the 99/1 fat)

• 1 packet any taco seasoning OR -my fave- Frontera All Purpose Seasoning Sauce (any flavor)

• 1 cup your choice ancient grain, uncooked (quinoa, kaniwah, farro or freekeh)

• 1 pint cherry tomatoes washed (or 2-3 beefsteak or roma tomatoes)

• 2 heads of romaine lettuce washed (or 1 head of iceberg)

• 1 can black beans (I buy organic when possible)

• 1 lime

• 1 tbsp canola or grape seed oil

• 1 tsp honey (local if possible)

• 1/3 cup store bought or homemade salsa* (I love Trader Joes Fire Roasted salsa and any Frontera salsa or delifresh salsa from your local grocery)

• Sea salt or kosher salt to taste

Optional:

• 1 avocado, sliced

• 1/2 cup shredded cheddar or Mexican blend cheese

• 1 bunch cilantro

• 1 cup 2% plain Greek yogurt

• Chia Leah Clean Crackers

*Bill’s 6 Ingredient Best Salsa Ever

• 5 vine or 6 Roma tomatoes, chopped

• 1 bunch green onions, chopped

• 1 jalapeno pepper, chopped

• 1 cup fresh cilantro, chopped

• Juice of one lime

• Salt to taste

Directions

1. On the stove top, cook ancient grain of your choice according to directions on packaging.

2. In a skillet, brown ground turkey or beef, drain excess fat and add in seasoning. Simmer with seasoning for 5 minutes.

3. Wash and drain black beans. Place in bowl and stir in salsa.

4. Cut cherry tomatoes in half. Or, chop larger tomatoes.

5. Chop romaine or iceberg.

6. Combine oil, juice of one lime, honey and a dash of salt. Stir. Mix in with cooked ancient grain.

7. All of the components are ready - Evenly portion out each ingredient into the ball jars, from bottom to top: grain, meat, beans, tomatoes, lettuce.

Option to add layer of cheese, yogurt and/or cilantro.

Option add Chia Leah Clean Crackers and 2 slices of avocado just before serving.  

Notes

This is a “cheater” recipe because many of the ingredients can be substituted with a similar ingredient from whatever your fridge/pantry has to offer.  It’s a crowd pleaser, super easy to make, colorful and healthy! If you have eager helpers in the kitchen, this is a fun recipe to embrace their desire to help! Give everyone one task and then work together to fill the jars. A shout out to one of my favorite Chicago chefs, Rick Bayless, who now makes quality, scrumptious sauces and salsas (without preservatives) that you can find at the grocery.

Credit

Chia Leah
www.chialeah.com

Prep Time
10 minutes (plus optional 30 minutes standing time)

Prep Notes

• The secret to kale is to massage it. If you dress it at least 30 minutes before you eat it, it will be less bitter and softer, yet not soggy (like spinach gets when you dress it too soon).

• To roast your own pine nuts, put on a pan on med/high heat for a few minutes until the room starts to smell good and nuts brown a little.

• To roast your own pumpkin seeds, spread evenly on a baking sheet, spray with non-GMO canola oil and sprinkle with sea salt. Heat at 300 for 5-10 minutes or until they turn golden and you hear them start to pop.

Cooking Time
N/A

Yields
4 servings

Ingredients

Salad Base Ingredients

• 2 bunches of organic kale (any variation) washed and dried

• 2 cups cooked quinoa OR 2 cups cooked freekeh OR 2 cups cooked farro

Optional Ingredients

• 1 cup garbanzo beans (canned organic garbanzo, drained & rinsed)

• ¼ cup roasted pine nuts

• 1/2 cup roasted pumpkin seeds

• ¼ cup hemp seeds

• Chopped cucumbers, carrots, cherry tomatoes and/or raw broccoli

• Chia Leah Clean Crackers

Go-To Dressing

Equal parts:

• (eg. 2 tbsp each) Good olive oil, white balsamic vinegar, lemon, whisk together. Add salt and pepper.

• Variation: Sub Dijon mustard for lemon

• Variation: Add 1-2 tsp turmeric

• Variation: Add1 clove minced fresh garlic

• Variation: Add1 tsp good quality honey

• Variation: Sub apple cider vinegar for white balsamic vinegar

Directions

1. Strip the kale from stalk. Start at the bottom of the stalk.

2. Once off the stalk, discard stalk and chop or shred kale.

3. Place kale in a bowl, add *dressing (see Chia Leah’s Go-To Dressing Recipe)

4. Massage dressing into kale with hands until all kale is coated.

5. Mix in any ingredients and set salad sit at least 10 mins, up to a day.

6. Full? Keep leftovers in airtight container. Kale will not wilt for at least a day.

7. Right before serving add 2-3 Chia Leah Clean Crackers

Notes

• I eat some variation of this salad at least once a day, no joke! I crave it! I love the crunch and thickness of it. This craving certainly did not happen overnight for me. Start with a few ingredients you enjoy and slowly get creative and adventurous with new ones. Have fun with this and definitely make it your own Kaleicious creation!

• Use my Go-To Dressing on green salads, roasted veggies, quinoa salads, baked potatoes and as a dip for raw veggies. There are so many variations on how to make it that you cannot and will not get bored. Time to throw out any store bought dressings that have unpronounceable ingredients now!

Credit
Chia Leah
www.chialeah.com