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Prep Time

15 minutes + freezing time

Prep Notes

Avoid sugar laden popsicles, (not to mention artificial stuff), this summer!  And, let you kids help!  We always have too much watermelon so this is a great use of it.  Did you know that watermelon is an excellent source of potassium and hydration? Plus, all of these real foods provide nutrition: lime for vit C, mint for digestion and chia for fiber & antioxidants.

Yields

4-8 serving

Ingredients

• 2 cups watermelon cubed or sliced

• ¼ cup fresh mint

• Zest of 1 lime 

• Juice of 1 lime 

• 1 T chia seed

Directions

1. Blend all ingredients. 

2. Pour into any type of popsicle mold or ice cube trays.  

   Picky kids?  Just blend and freeze the one main ingredient: watermelon.

Prep Time

5 minutes

Cooking Time

15 minutes

Ingredients

• 2 cans cannellini beans

• 1/4 cup olive oil

• 4 cloves garlic

• 1/3 cup chicken broth

Directions

1. Heat pan with oil. Add garlic until fragrant.

2. Add beans, THEN add chicken broth. Heat through.

3. Turn off heat and let cool.

4. Add mixture to good blender.

5. Salt to taste.

Notes

• Great side dish with chicken! Throw roasted broccoli or asparagus in and add shaved parmesan for more richness.

• This is also a great hummus alternative for a cold veggie dip. It can make a great party plate with mini pitas/crackers and fresh-cut veggies.

Credit

Chia Leah

www.chialeah.com

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 and sweet potatoes are an excellent source of vitamin A and fiber rich. Combine that with the anti-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 avocado oil, grape seed oil or unsweetened applesauce

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

• 1 Tbsp fresh squeezed lemon juice

• 2 cups flour (use gluten free if preferred)

• 1/3 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax

• 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. Even top muffins with Quinoa Sprinkle. 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

*Baby food organic sweet potato works great OR if you have time, simply 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

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 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

• 1/4 cup Chia Leah Quinoa Sprinkle

• 1/2 cup plain yogurt

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 Chia Leah Quinoa Sprinkle for a satisfying crunch and an extra boost of antioxidants and fiber.

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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!

Credit

Chia Leah