I am so excited to be trying all of these Mamma Chia products!!!! I love Mamma Chia because of their dedication to be a true conscious and sustainable company. They donate one percent of sales to support farmers, community groups and organizations that build healthy, local food systems.
Why choose chia? Chia seeds are the richest plant-based source of Omega-3s on the planet. An excellent source of dietary fiber, complete protein and antioxidants, both the Maya and Aztecs held this ancient seed in high esteem for increasing vitality, strength, and overall good health.
Keep an eye out my reviews to come on these products!
- Organic Chia Granola Clusters
- Organic Chia Squeeze
- Organic Chia Vitality Bars
- Organic Chia & Greens beverages
- Organic Chia Seed
Check them out:
So far this has been my go-to breakfast this week on the days that I don’t lift and get my protein smoothie…
Not sure what exactly to call this either – Strawberry PB Banana Chia Seed Smoothie w/ a Matcha booster ?
- Fresh/frozen strawberries – I ended up using about 5 medium sized fresh strawberries and liked it better than using the frozen strawberries pictured above.
- 1 banana
- 1 tsp organic peanut butter
- 1 tsp chia seeds
- 1 tsp matcha powder
- 1 cup almond milk
- Some ice
I’ve been experimenting with the measurements based on taste this week but all of these ingredients blended together make for a pretty awesome breakfast smoothie regardless.
Just tried out a new recipe since I was craving some sweets: Peanut Butter Chia Seed cookies.
These are super easy and only require 5 ingredients (there is only 4 in the picture because I added maple syrup at the last minute).
- 1 tbsp – Natural Unsweetened Cocoa Powder
- 1 tbsp – Organic Chia Seeds
- 1 cup – Organic Peanut Butter
- 2 tsp – Maple syrup
- 1 – Egg
- Preheat oven to 350 degrees
- Mix all of the ingredients
- Roll into balls (spoonful) and flatten with fork
- Bake for about 10 minutes
What’s for dinner tonight?
Try this protein-packed, light and healthy salad!
Spinach topped with chicken breast, kidney beans, mushrooms and tomato.
I boiled the chicken breast during my Sunday meal prep and shredded it for different meals this week.. So easy!
Then I prepped the kidney beans, mushrooms, tomato and spinach so that everything was ready to be thrown together with some olive oil, salt/pepper and a little paprika.
I love fruit!!!! I could eat apples and peanut butter all day long.
Happy Thursday, it’s almost Friday!!!!
Guess what day it is?! HUMP day!
And this is what I’m eating for lunch.. kale & avocado topped with an over-easy egg.
#eggporn 🙂 Mid-way through Week 5 of ditching processed foods and I’d say its going pretty well!
A little late for an Easter post but I made these for Easter Sunday and they were a hit! Not to mention so much healthier than mayo-packed deviled eggs.
Usually a pro at egg peeling but I got a little cocky this time. My recipe only used 6 eggs but you can use more or less.
So pretty! I freaking LOVE avocados! 🙂
Take those yolks out and mix them with the avocado.
Then mix in the rest of the ingredients… SO SIMPLE.
6 hard boiled eggs
2 tablespoons relish
1 tablespoon apple cider vinegar
mustard – to taste
salt & pepper
- Boil the eggs! I like to place the eggs in a room temperature pot, fill it with water to cover the eggs and then bring to a rolling boil at medium/high heat. Once it starts to boil, remove from heat and let the eggs sit in the hot pot for 12 minutes. Seems to work perfectly every time. Then run the eggs under cold water and stick them in the frig – you’ll want to let the eggs cool off before starting this recipe.
- Peel the eggs and cut in half. Place the yolks in a mixing bowl and mix with the avocado. Then mix in the relish, apple cider vinegar, mustard, salt and pepper until smooth.
- Use a spoon to add the mixture into the eggs and sprinkle with paprika!
These coconut flour pancakes are AMAZING! This recipe has easily become my go-to breakfast on the weekend!
These pancakes are so yummy and can be topped with whatever you want! A few things to note… 1. Make sure to check often because the coconut flour browns easily, 2. They are more difficult to flip than a basic pancake so I kept the size small. Happy eating!!!
1/4 cup of coconut flour
1/2 cup of unsweetened almond milk
2 tsp baking soda
2 tbsp honey
1/2-1 tsp coconut oil
- Preheat stove the coconut oil in a skillet. Then whisk the eggs, adding the rest of the ingredients until combined. Mix until smooth.
- Scoop about 1/4 cup of the batter onto the skillet (I used less because I had a hard time flipping!). Wait until the bottom browns and the top firms – you will see bubbles 🙂 Then flip for an additional minute and you’re done!
- Happy eating!
Woohoo first day of my blog and already tried a new recipe – Matcha Powder Avocado Smoothie!
I was shopping around Cost Plus World Market the other day and stumbled upon this lovely package of Matcha tea powder. If you’re not eating processed foods like me, don’t worry because the tea powder is the only ingredient! There are other sweetened options that you can buy if you want to go that route as well. Anyway, this smoothie was delicious and super filling.. a must try! Would love to hear other variations!
1/2-1 Banana (preference)
1 cup Unsweetened Almond Milk
1 tablespoon Matcha tea powder
1-2 tablespoons natural nut butter (optional)