Archive for the ‘Dinner’ Category

Chia Whole Wheat Pizza Dough

Chia Whole Wheat Pizza Dough

Add any topping for a delicious pizza!

Total Time: About 1 – 1/2 hours
Serving Size: Depending on how many slices a 12″ pizza gives you.
Ingredients
:
1 cup all-purpose flour
1 scoop Mila chia seeds placed in a 1/2 cup measure, then filled with whole wheat flour level to top
2/3 cup very warm water
1 envelope (8 gram or 2 1/4 tsp) Fleischmann’s quick-rising yeast
1 Tbsp. cornmeal
2 tsp olive oil
2 tsp honey
1/2 tsp salt
Olive oil cooking spray

  1. In a medium bowl, combine flours, Mila chia seeds, yeast and salt. Mix well.
  2. Measure very warm water in measuring cup, then stir in olive oil and honey.
  3. Pour over dry ingredients and mix using a wooden spoon to form a ball.
  4. Turn dough out onto a lightly floured surface.  Knead for 2 minutes.
  5. Spray bowl with oil spray and place dough inside, adding another quick spray on top of dough.
  6. Cover with plastic wrap and let rise in a warm place until double in size, about 20 mins.
  7. Spray a 12-inch pizza pan with spray oil and dust with cornmeal.
  8. Once dough has risen, turn out onto the pizza pan and flatten to fit the bottom and up the sides of pan.  A quick spray on top will stop your hands from sticking to the dough.
  9. Top with sauce, toppings and cheese, as desired.
  10. Bake in a 425 degrees F oven for about 15 minutes.  Cut and serve hot.

Found on LifeMax Mila Website

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Sweet Basil and Pine Nut Chia Pesto Fettucini

Sweet Basil and Pine Nut Chia Pesto Fettucini

Total Time: 20 minutes
Serving Size: 2
Ingredients:
2 cups basil leaves (stems removed) tightly packed
¼ cup cold pressed extra-virgin olive oil
2 cloves garlic crushed
1 Tablespoon Mila chia seeds mixed with ¼ cup water to make chia gel
¼ + ⅛ teaspoons salt
¼ cup raw pine nuts
1 Roma tomato seeded, and diced for topping
2 zucchinis

  1. Place the basil, olive oil, garlic, chia seed gel, and salt into a food processor fitted with the “S” blade and process until the basil is chopped. Add the pine nuts and process until smooth. Do not over process; you should still see specks of the white pine nuts throughout. Pesto will keep for five days in a sealed container in the refrigerator.
  2. Use mandolin or vegetable peeler to slice lengthwise zucchini into thin strips, then stack and cut them into thin “noodles” with a knife.
  3. Toss the Pesto with the noodles and top with diced tomatoes.

Found on LifeMax Mila Website from Diane and Michael and The Vibrant Kitchen©