10 Chia Seed
Recipes You'll Crave!

By Dani Mann /

6 August 2018

Chia seed this, chia seed that. It seems like chia seeds are EVERYWHERE lately! (especially if you actually use them and spill a little…you’ll be chasing chia seeds for years!) Well, here are a 10 delicious recipes that’ll keep you coming back for more!

Raspberry Chia Jam

INGREDIENTS

  • 2 cups fresh Raspberries
  • 2 Tbsp BBF Chia seeds
  • 2 Tbsp warm water
  • 2-4 Tbsp Honey or other sweetener
  • ½ tsp Vanilla

INSTRUCTIONS

  1. Add all ingredients into a food processor or blender. Pulse until desired texture.
  2. Transfer Jam into a bowl, cover with plastic wrap and place in the fridge. Allow mixture to set for at least and hour.
  3. Enjoy!

CALORIES 36, PROTEIN 1g, FAT 1g, CARBS 7g

Blackberry Mint Lime Chia Water

INGREDIENTS

  •      4 cups water
  •      1 cup Blackberries
  •      2 limes
  •      3 Tbsp BBF Chia seeds
  •      3 Tbsp Maple Syrup
  •      5-6 Mint Leaves

INSTRUCTIONS

  1. Start by mixing 2 cups of water with the Chia seeds. Stir, and then set aside for 30 mins so the Chia seeds can gel up.
  2. In a blender, combine the blackberries, lime juice, mint leaves, maple syrup, and 2 cups of water.
  3. Blend until completely smooth.
  4. Strain mixture into a pitcher.
  5. Add the chia seed water into the pitcher. Stir thoroughly.
  6. Serve on ice and enjoy!

CALORIES 67, PROTEIN 2g , FAT 2g, CARBS 12g, SERVES 6

Coconut Chia Seed Clusters

INGREDIENTS

● 1 ½ cups unsweetened coconut flakes
● ¾ cup pumpkin seeds
● ¼ cup BBF chia seeds
● ½ cup honey
● ½ cup Semi sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 F.
2. Place all ingredients into a bowl and combine well.
3. Using a spoon, drop clusters onto a parchment lined baking sheet forming mounds.
4. Bake for 12-15 minutes- until the coconut just begins to turn golden.
5. Remove from oven and let cool completely.
6. Place Chocolate chips in a small plastic sandwich bag and microwave till melted. Cut a
tiny hole in one corner and drizzle chocolate over each cluster.
7. Place baking sheet in fridge or freezer to harden the chocolate.
8. Carefully remove the clusters from the pan once chocolate is firm to the touch.
9. Enjoy!

CALORIES 136 , PROTEIN 3g , FAT 9g , CARBS 13g

Chia Strawberry Lemonade

INGREDIENTS

  •      6 cups of water
  •      3 Tbsp BBF Chia Seeds
  •      2 Cups fresh strawberries, stems removed
  •      1 ½ Cups freshly squeezed lemon juice
  •      ⅓ cup maple syrup, or any other natural sweetener

INSTRUCTIONS

  1. Start by mixing 2 cups of water with the Chia seeds. Stir, and then set aside for 30 mins so the Chia seeds can gel up.
  2. Add the strawberries and the last 4 cups of water to a blender. Blend until the strawberries are completely pureed. Add the lemon juice and maple syrup, blend again to mix everything together.
  3. Add the chia mixture to the lemonade and stir to combine.
  4. Transfer the lemonade to a pitcher and serve.
  5. Enjoy!

CALORIES 79, PROTEIN 1g , FAT 1g , CARBS 16g , SERVING SIZE 1 CUP

Pina Colada Chia Pudding

INGREDIENTS

  •      4 Tbsp BBF Chia seeds
  •      ¾ cup Full Fat coconut milk
  •      ½ cup Vanilla almond milk
  •      1 Tbsp Maple Syrup
  •      ½ tsp Vanilla extract
  •      ½ cup Pineapple Chunks
  •      ¼ cup shredded coconut

INSTRUCTIONS

  1. In a bowl combine all ingredients. Mix well and cover.
  2. Refrigerate for a couple of hours (overnight is best. This allows the chia seeds to thicken the mixture.
  3. Before serving top with extra pineapple chunks and shredded coconut.
  4. Enjoy!

CALORIES 323, PROTEIN 8g , FAT 23g , CARBS 23g , SERVES 2

Avocado and Spinach Smoothie Bowl

SMOOTHIE INGREDIENTS

  •    1 cup spinach leaves
  •    1 cup unsweetened almond milk
  •    1 frozen banana
  •    4 tbsp PBfit
  •    ½ avocado
  •    1 tsp. BBF Organic Agave
  •    6-8 icecubes

TOPPING INGREDIENTS

  •    ½ cup raspberries
  •    ½ cup strawberries, sliced
  •    1 tsp. chia seeds

INSTRUCTIONS

  1. Place all smoothie ingredients in the blender and blend until smooth.
  2. Arrange the toppings and enjoy!

CALORIES 240  • FAT 9G • PROTEIN 11G  • CARBS 31G • FIBER 11G •  SERVES 2

Kiwi Mango PB Bowl

INGREDIENTS

  •   1 cup lowfat coconut milk
  •   2 tbsp chia
  •   2 tbsp monkfruit, or preferred sweetener
  •   2 tbsp PBfit
  •   1 kiwi, chopped
  •   ½ mango, chopped
  •   2 tbsp shredded coconut

INSTRUCTIONS

Blend together coconut milk, chia, monkfruit and PBfit until smooth. Refrigerate for 20 minutes to thicken. Pour into bowl and top with kiwi, mango and toasted coconut. Enjoy!

CALORIES 360  • FAT 16G • PROTEIN 16G  • CARBS 66G • FIBER 35G •  SERVES 1

PB & Chocolate Vegan Chia Pudding

PUDDING INGREDIENTS

PEANUT BUTTER LAYER :

  • 1/4 Cup PBfit
  • 1 Tbsp almond milk  

CHOCOLATE LAYER :

INSTRUCTIONS

  1. For the pudding base, mash your banana in a bowl and add all your ingredients in a jar and shake shake shake. Refrigerate your chia pudding for 2-3 hours or you can make this a day before and leave it overnight. When the chia seed absorbed all the liquid you basically have your pudding almost ready and now it’s time to customize the flavors.
  2. Add your pudding in a blender with the additional powdered peanut butter, cinnamon and tbsp of milk. Blend for about 3-5 minutes or depending on the power of your blender it might take less or more time. Just keep blending until mixture is smooth to your preferred consistency.
  3. When you are satisfied with the pudding consistency split the batter in half in two bowls and mix in the cocoa powder and agave in one of the bowls to make the chocolate part.
  4. Layer the PBfit® and chocolate pudding layers one on top of the other in a glass cup or mason jar.
  5. You can make one flavor or both to combine. Each is delicious on their own but together they make one delicious duo. Top with any ingredients you like, we recommend nuts, dried fruit, or granola.

    Blueberry-Lime Chia Popsicles

Ingredients

  • ½ cup coconut water
  • ½ Tbsp BBF Chia seeds
  • ½ cup Full Fat coconut Milk
  • 1 cup Blueberries
  • 1 tsp BBF Naturally Refined Coconut oil
  • Juice of 1 lime
  • 2-3 Tbsp honey or other sweetener
  • ¼ tsp Lime zest

Instructions

  1. Combine the chia seeds and coconut water in a bowl, mix, set aside and let thicken.
  2. In a blender combine, the coconut milk, blueberries, coconut oil, lime juice and honey. Blend until smooth.
  3. Strain the mixture into a bowl. Combine the smoothie mixture, the chia seed coconut water mixture and zest and stir.
  4. Pour into popsicle molds. Freeze for at least 8 hours.
  5. Enjoy!

CALORIES 80 , PROTEIN 1g , FAT 4g , CARBS 11g , 1 SERVING

Mango Coconut Chia Pudding

INGREDIENTS

  • 3 Tbsp BBF Chia Seeds
  • 1 Cup canned coconut milk
  • 1-2 Tbsp BBF Organic Agave
  • 1/2 tsp vanilla extract
  • 1-2 Tbsp Califia Farms Almond Milk
  • 2 diced mango
  • handful coconut flakes for garnish

INSTRUCTIONS

  1. First, Make the mango puree. Add the diced mango to a food processor, and process til smooth.
  2. Combine chia seeds, coconut milk, agave, and vanilla extract in a bowl and whisk together.
  3. Let the mixture rest 5 minutes to thicken. Add the almond milk to thin out the consistency, if you desire.
  4. In two serving jars, spoon the mango puree into the bottom of the jar. Layer the chia pudding on top of the puree.
  5. Cover the chia pudding and chill for at least 4 hours.
  6. Before serving garnish the tops of the pudding with diced mango and coconut flakes.

CALORIES 260 , FAT 7g, PROTEIN 5g, CARBS 40g , SERVES 2

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