Chia Seeds Recipes

 

Breakfast
Vanilla Almond Chia Breakfast Pudding

Vanilla-Almond Chia Breakfast Pudding

Ingredients:
2 cups unsweetened almond milk
1/2 cup Nature's Earthly Choice Chia Seeds
1/2 teaspoon vanilla extract
1-2 tbsp pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums)
Almonds or other nuts for topping

 

Directions:

  • Combine almond milk, Chia Seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
  • Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.

Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.

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Chia Seed Breakfast Bowl

Chia Seed Breakfast Bowl

The thickness of the Chia pudding will vary based on the kind of milk you use, so you can add more if necessary. If your pudding is too thin for you liking you can add more Chia Seeds and let it sit for 10 more minutes.

Ingredients:

Chia Mixture
4 tbsp Chia Seeds
1 – 1.25 cups milk or almond milk
2 small bananas, chopped small
1/2 tsp pure vanilla extract
two pinches of cinnamon

Toppings
2 tbsp raisins, soaked
2 tbsp whole raw almonds, chopped and soaked
couples pinches of cinnamon
2 tbsp hemp seeds (optional)

Serving For:2
Store leftovers in the fridge for 1-2 days.

 

Directions:

  • Mash bananas in a medium-sized bowl. Stir in Chia Seeds. Whisk in the milk, vanilla, and cinnamon until combined. Place in fridge overnight to thicken.
  • Add raisins and chopped almonds into another bowl. Cover in water and soak overnight in the fridge or on the counter.
  • In the morning, place your desired amount of Chia pudding into a bowl. (Note: at this point, you can blend your Chia pudding if a smooth texture is desired). Drain and rinse the almond/raisin mixture. Sprinkle on top of Chia mixture along with a pinch of cinnamon and a tbsp of hemp seeds (optional). Serve with a drizzle of maple syrup, if desired.

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Chia Overnight Oats

Chia Overnight Oats

Ingredients:
Makes 1 bowl of oats
1/2 milk
1/2 scoop unsweetened vanilla protein powder, optional
1/2 c rolled oats
1 tbsp Chia Seeds
1 tbsp unsweetened dried coconut
1/2 tsp cinnamon
1/8 tsp almond extract
dash sea salt
1/2 c low-fat plain yogurtor Greek yogurt

 

Directions:

  • Stir together protein powder, if using, and milk.
  • Combine all ingredients in a bowl and place in the fridge overnight. In the morning layer into a pretty glass with desired toppings.

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Vegan Chia Waffles

Vegan Chia Waffles

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 TB Chia Seeds
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
1/2 cup applesauce
1/2 ts vanilla extract

 

Directions:

  • Mix the dry ingredients in a bowl, and mix the wet ingredients in a different bowl. Combine and mix until the waffle dough is without lumps.
  • Preheat waffle iron and spray with nonstick baking sprayor wipe down with some oil. Cook waffles according to the waffle maker's instructions, which usually means putting about 1/4 cup batter on the iron, closing, and waiting for a light to go out.

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Blueberry Chia Pancakes With Blueberry Sauce

Blueberry Chia Pancakes With Blueberry Sauce

Ingredients:
1 cup plain flour
3 teaspoons baking powder
a pinch of salt
1 1/3 cup skim milk
1 egg
2 tbsp Chia Seeds (I used black ones)
2 teaspoons of vanilla extract
1/2 cup of blueberries plus 1 cup of blueberries for sauce
Oil for frying
2 tbsp sugar or honey

 

Directions:

  • In a bowl mix whisk the flour, baking powder and salt until combined. In a jug, measure the milk, vanilla and add the egg and whisk together. Made a well in the center of the flour mixture and then slowly pour in the milk mixture whisking to avoid any lumps. Add the blueberries and Chia Seeds.
  • Heat a frypan on low to medium heat. Add oil in the frypan once hot and place the round cutter in the pan and pour in the batter. Put the lid on and watch that it doesn’t burn. When bubbles appear, pick up the pancake, cutter and all and using an egg flip, turn it over and cook on other side. Test for doneness by pressing down gently in the center-if it feels squishy like there is still raw batter there, keep cooking it. The center should spring back to the touch.
  • Make the blueberry sauce by heating up the blueberries in a small saucepan and then cook with sugar or honey until thick and syrupy. Serve pancakes with sauce.

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Watermelon Smoothie Bowl

Watermelon Smoothie Bowl

Ingredients:
2 Cups Strawberries
1 Cup Banana
1 ½ Cup Watermelon
¼ Cup Coconut Water
1 Cup Ice

Toppings:
Kiwi
Orange Slices
Blueberries
Nature’s Earthly Choice Chia Seeds

Preparation:

  • Add all the ingredients to a blender and mix on high.
  • Pour into a bowl or half a watermelon, and top with fruit and chia seeds.
  • Enjoy!

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Main Course
Chia Crusted Salmon with Asian Greens & Tamari Dressing

Chia-crusted Salmon with Asian Greens & Tamari Dressing

Ingredients:

Gluten – Free
6 tbsp Chia Seeds
4 x 6 oz skinless salmon fillets
2 bunches bokchoy (1 lb 9–12 oz), washed and trimmed
3 tbsp oil
11/4 inch piece ginger, peeled and julienned
2 cloves garlic, thinly sliced
Noodles (see tip) or steamed brown rice, to serve

Tamari dressing
3 tbsp oyster sauce (see tip)
3 tbsp tamari (see tip)
11/2 tbsp Chinese rice wine
1 teaspoon sugar

 

Directions:

  • Press each salmon fillet in the Chia Seeds to evenly coat one side, then set aside.
  • Remove the stems from the bokchoy, cut in half if long and reserve. To make the tamari dressing, put all the ingredients in a small bowl and stir to dissolve the sugar.
  • Heat 1 tbsp of the oil in a large nonstick skillet over high heat. Cook the salmon, Chia side down, for 2–3 minutes or until golden. Turn and cook for a further 2 minutes (for medium) or until cooked to your liking. Set aside and keep warm
  • Meanwhile, heat the remaining oil in a large wok or skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds. Add the bokchoyand stir-fry for 1–2 minutes or until almost wilted. Add half the dressing and toss to combine.
  • To serve, divide the bokchoy among serving plates, top each with a piece of salmon and drizzle over a little of the remaining dressing. Serve with noodles or steamed rice.
  • Tip: If you want this dish to be gluten-free, make sure you use gluten-free noodles, oyster sauce and tamari.

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Gluten-Free Thick Crust Dough for Regular Oven

Gluten-Free Thick Crust Dough for Regular Oven

Ingredients:
1 tbsp ground Chia or flax seeds
4 teaspoons dry active yeast
¼ c olive oil
¾ c warm water
4 ¼c whole grain gluten-free flour mix
1 ½ teaspoons salt

Serving For:8

 

Directions:

  • To get started, you need to need to make a paste with your ground seeds. Put the seeds in a small bowl and pour 2 tbsp of boiling hot water over the top. Working quickly, whisk mixture until your seeds and water come together into a thick paste and set aside.
  • In another small bowl, combine yeast and warm water. Stir once and let sit until the yeast activates and top looks foamy (5-10 minutes).
  • In a large bowl, sift together flour and salt. Add your seed paste and stir to incorporate. Add yeast mixture and olive oil and stir until a soft, pliable dough forms. If it’s too dry, add some warm water to loosen it up. If it's too sticky, add some extra flour until you reach the right consistency. Once mixed, cover loosely and let rise in a warm place for 1 hour.
  • After the 1 hour rising period you may store your dough in the refrigerator if you wish to use it later. Covered tightly, dough should keep for up to three days.
  • When you are ready to continue, retrieve dough and divide into two equal mounds. Place on baking trays and roll out until about ½” thick or thicker if you so choose. Let dough rise for another 20-30 minutes on the trays in order to achieve an extra thick and chewy crust.

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Snacks
Kiwi, Pineapple and Chia Seed Smoothie

Kiwi, Pineapple and Chia Seed Smoothie

Ingredients:
2 cups fresh baby spinach
1 cup sliced kiwi
1 banana, cut up
1/2 cup plain Greek yogurt
1/4 cup chopped fresh pineapplev 1/4 cup orange juice
2 Tbsp. Chia Seeds

Serving For:2

 

Directions:

  • In a blender, combine spinach, kiwi, banana, yogurt, pineapple, orange juice and Chia Seeds. Cover and blend until nearly smooth, scraping sides of blender if necessary. Divide smoothie into two glasses and top with additional berries if desired.

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Berry Superfood Smoothie Bowl

Berry Superfood Smoothie Bowl

Ingredients:
⅓ cup Strawberries
⅓ cup Blueberries
⅓ cup Raspberries
⅓ cup Ice
¼ cup Coconut Milk
1 Tablespoon Almond Butter

Toppings:
Strawberries
Blueberries
Raspberries
Banana
Nature’s Earthly Choice Chia Seeds

Preparation:

  • Add all the ingredients to a blender and mix on high.
  • Pour into a bowl or half a coconut, and top with fruit and chia seeds.
  • Enjoy!

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Banana Chia Seed Muffins

Banana Chia Seed Muffins

Ingredients:
1 1/2 c. whole wheat flour
1/2 c. oats
4 T. Chia Seeds
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 c. sugar
2 small mashed bananas
1 egg
1/8 c. coconut oil
1 t. vanilla
1 c. milk

 

Directions:

  • In one bowl mix together the dry ingredients: flour, oats, Chia Seeds, baking powder, baking soda, salt, cinnamon and sugar. In a second bowl, mash the bananas and then add the egg, oil, vanilla and milk. Mix until well combined. Then slowly add the liquid ingredients to the dry, mixing until just combined.
  • Pour into muffin tins. Bake at 375 degrees for 15-20 minutes, or until golden brown.
  • *Makes about 15 muffins.

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Dessert
Chia Seed Peanut Butter Cookies

Chia Seed Peanut Butter Cookies

Ingredients:
1 1/2 cups rolled oats
1 teaspoon baking powder
1/2 cup all purpose or gluten-free flour
1 1/2 Tablespoons Chia Seeds
1/4 cup butter or coconut oil, room temperature
1/2 cup brown sugar or Stevia baking blend
3/4 cup peanut butter
2 eggs
1 teaspoon vanilla
1/2 cup dark or semisweet chocolate chunks or chips

 

Directions:

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • In a medium bowl, whisk together oats, baking powder, flour, and Chia Seeds. Set aside.
  • In the bowl of an electric mixer, beat coconut oil with sugar until creamy. Add peanut butter, eggs, and vanilla. Slowly stir in oat mixture to combine. Stir in chocolate chips.
  • Place heaping tbsp of dough onto cookie sheet. Press dough into balls with hands, as dough will be crumbly. Bake 12 minutes. Cool.

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Chocolate Chia Pudding

Chocolate Chia Pudding

Ingredients:
2 cups milk
1/2 cup Chia Seeds
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
2 T cocoa powder

 

Directions:

  • Mix everything up in one big bowl. Stir well and stick in the fridge to set for at least a few hours. Super easy!

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Chia Banana Coconut Pudding

Chia Banana Coconut Pudding

Ingredients:
4 tbsp Chia Seeds
3/4 - 1 cup coconut milk
1 banana
1 tbsp maple syrup (optional)
Pinch celtic sea salt
Pinch cinammon
¼ cup coconut flakes

 

Directions:

  • Blend all ingredients except coconut flakes together until smooth.
  • Stir in coconut flakes, and let sit approx. 15 minutes or until thick.

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Chia Chipotle Corncakes

Chia Chipotle Corncakes

Adapted from "The Magic of Chia" by James Scheer

Ingredients:
1/2 cup Chia Seeds
1 1/2 cups veggie broth or hot water
1 cup corn meal
1 cup any type flour (wheat, rice, potato)
1/2 tsp. baking soda
1 tsp. chipotle powder
Salt and pepper to taste
1/2 cup diced onions
1 cup corn kernels

 

Directions:

  • Mix Chia with broth (or water), stir and set aside, stirring occasionally.
  • Mix all dry ingredients together.
  • Stir in Chia liquid.
  • Add onions and corn.
  • Form into about 12 patties, not too thick.
  • Grill on BBQ, fry in skillet, or bake in oven about 15 minutes.

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