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.
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


Turkey Chia Soup

Turkey Chia Soup

Perfect for crock pot cooks!

Total Time: 7 hours (set it and forget it!)
Serving Size
: Quite a few people, or enough for lots of leftovers!
1 1/2 lb. turkey tenderloin
26 oz. cream of chicken condensed soup
13 oz. water
2 cups chopped celery
1 1/2 chopped yellow onions
3/4 lb. chopped red potatoes
4-5 scoops Mila chia seeds
1 chopped sweet yellow pepper
1 chopped sweet red pepper
2 tbsp of minced garlic
2 tbsp ground peppercorn medley
Salt and pepper to taste

  1. Place in crock pot on low for 7 hours.
  2. After the 5th hour use 2 forks and pull the tenderloin apart and stir.

Found on LifeMax Mila Website

Sweet Basil and Pine Nut Chia Pesto Fettucini

Sweet Basil and Pine Nut Chia Pesto Fettucini

Total Time: 20 minutes
Serving Size: 2
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©

Chia Chicken Wing Dip

Chia Chicken Wing Dip

I know I’ve mainly been posting vegetarian Chia recipes, and that’s because so many people use Chia seeds as a protein supplement, but there are plenty of non-veggie options out there for Chia-lovers as well!

Total Time: An hour
Serving Size: Good for large batch of chicken wings
8 oz. shredded chicken or chicken chunks (canned or fresh)
16 oz. cream cheese
1 cup shredded sharp cheddar cheese
3/4 cup Anchor Bar wing sauce (or any other brand)
1/4 cup blue cheese dressing
1-2 scoops chia seeds

  1. Mix cream cheese, chicken, ½ cup wing sauce and chia seeds in a bowl with electric mixer.
  2. Spread mixture into an 8″ x 8″ baking pan.
  3. Mix together remaining wing sauce (¼ cup) and ¼ cup blue cheese dressing together.
    Pour on top and spread with a spoon. Sprinkle the cheddar cheese on top and bake at 350 degrees for 25 to 30 minutes.
  4. Let cool for 10-15 minutes before serving with your favorite chips or crackers.

Found on LifeMax Mila Website

Easy Chia Pudding

Easy Chia Pudding

Note before I start: I love It’s where I get the majority of my recipes, but after a quick search on AllRecipes for Chia Seeds, I came up with nothing, so I headed over to my second favorite food site, ChowHound, and found several “what the heck are Chia Seeds” posts, but nothing too useful. My mission before the week is over: to post something worthwhile about Chia Seeds on Chowhound. Hold me to it, folks! OK, now back to the recipe at hand:

Total Time: 5 minutes, best to make the night before and let it sit in the fridge overnight
Serving Size
: one
2 tbsp chia seeds
1/2 cup almond milk (or more than 1/2 cup, depending on how liquidy you like it)
1 1/2 tsp raw cocoa
drizzle of agave

  1. Combine all ingredients and let sit in fridge overnight (or for a few hours at least).

Recipe found on I ❤ Wellness

Apple Cinnamon Oats

Cinnamon Apple Oats with ChiaApple Cinnamon Oats

Total Time: 5 minutes
Serving Size: one

1/2 cup oatmeal
1 cup water
cinnamon apples
chia seeds
drizzle of agave nectar

  1. Combine all ingredients and serve.

Picture and recipe found on Iowa Girl Eats

Baked Chia Polenta

Baked Chia Polenta

Total Time: An hour
Serving Size: one
1/4 cup stone ground cornmeal
1 cup unsweetened hemp milk (or other nondairy milk, though hemp is creamiest)
1 tbs chia seeds
1 tspn butter
1 tbs nutritional yeast

  1. Preheat oven to 400.
  2. Whisk together cornmeal, milk, and chia seeds in saucepan and bring to a boil. Lower heat to medium and stir constantly, about 10 minutes. Mixture should be thick and creamy.
  3. Remove from heat; stir in butter and nutritional yeast.
  4. Transfer polenta to miniature loaf pan.  Bake for 40 minutes.

Found on The Whole Plate