Vanilla Latte Overnight Oats

Vanilla Latte Overnight Oats

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HAPPY NATIONAL COFFEE DAY!

Vanilla Latte Overnight Oats

We like you a latte…so much, that we wanted to share this chia x coffee overnight oats recipe so you can get your fix all in one cup, making it the perfect blend! This brew-tiful two-for-one will not only keep you satisfied until lunch, but will also give you that necessary early morning buzz to get your day started. Change up your regular cup of joe this week and espress-yo love for chia seeds and coffee with this delightful vegan breakfast treat!

Vanilla Latte Overnight OatsVanilla Latte Overnight OatsVanilla Latte Overnight Oats

Ingredients: 

Instructions: 

  1. Combine all the ingredients (except the chocolate and granola) into a medium sized bowl and mix together.
  2. Cover the bowl and place in the refrigerator for at least 3 hours or let it sit overnight.
  3. Remove from refrigerator when ready to eat. Served cold.
  4. Garnish with granola clusters and crumbled dark chocolate.

 

Tasty Tailgating Recipes

Tasty Tailgating Recipes

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Tasty Tailgating Recipe

Suit up and double knot those cleats….are you ready for some FOOTBALL?  Stadiums and homes filled with cheering fans, the cool breeze of autumn in your hair, the smell of…oh sorry, we got a little carried away!  But, football season is officially here! We are gearing up for the big games with a list of tasty tailgating recipes that will convert to touchdowns at your party.  You can even incorporate our secret powerhouse ingredient, chia seeds, to make those football party treats a little more guilt-free, if you’re up for the challenge.  There are no penalty flags on the play, just choose your favorite recipe and be ready to tackle your taste buds!

Beverages

CHIA-eers! Here’s a his and hers beverage idea that will score with everyone, no matter what team you’re rooting for!

1.Bloody Mary Beer by Lady Behind the Curtain

This savory concotion is a great way to settle your belly if you’re off to a rocky start before the party begins. You can also throw in a spoonful of chia seeds to help you stay hydrated throughout the game.

Tasty Tailgating Recipes

2. Tailgate Sipper by Fake Ginger

For a lighter refreshment, try this bourbon based cocktail. For a little added tartness, we like to add a splash of our Strawberry Lemonade Vitality Beverage.Tasty Tailgating Recipes

Snacks

1.Mac n’ Cheese Bites by Old House to New Home

There are absolutely no utensils required to tackle this cheesy goodness. Just pop it right into your mouth!  For an added crunch, simply sprinkle a tablespoon of chia over the top and voila, Mac n’ Chia Cheese Bites. Yum!Tasty Tailgating Recipes

2. Cauliflower Tots by Just a Taste

Everyone loves tots!  What better way to sneak some veggies into your tailgating shindig than to wrap them up in some tater tots that sure won’t disappoint.  Add two tablespoons of chia seeds for more texture, or to take your tots to the next level, create a variety of sauces to dip and dunk your appetizers.

Tasty Tailgating Recipes

3. Smoky Sweet Potato Dip by Healthy Aperture

Sweeten up the party with this healthy chip and dip. This simple dip will delight your taste buds and won’t leave you feeling like a linebacker. Toss a dash of chia seeds in to give it a little crunch!

Tasty Tailgating Recipes

Dessert

1.Football Whoopie Pies by The Cake Blog

Score a touchdown and satisfy your sweet tooth with this delightful dessert.  You’ll be the ultimate victor with this treat on your special teams. You can even try and create a vegan-friendly version by using non-dairy milk and “chia eggs” instead!

Tasty Tailgating Recipes

Raspberry Chia Jam Breakfast Bars

Raspberry Chia Jam Breakfast Bars

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Still trying to find your back-to-school groove? These chia-full bars are a great grab-and-go snack packed with Omega-3s and protein to fuel you up before you start the day! Both vegan and gluten-free, these bars are filled with tasty raspberry chia jam to add a touch of sweetness, making them the perfect treat to enjoy with a cup of joe or tea! Just prep and pop them in the oven the night before the school week begins and you’ll be set for those mornings you find yourself rushing out the door.

Raspberry Chia Jam Breakfast BarsRaspberry Chia Jam Breakfast BarsRaspberry Chia Jam Breakfast Bars

Ingredients: 

Raspberry Chia Jam

Granola & Oat Bars

Instructions:

  1. Preheat oven to 350F and line a 8-inch square baking pan with parchment paper.
  2. Raspberry Chia Jam: In a medium pot, combine all the ingredients listed above, except for the vanilla extract, stirring until it’s combined. Bring the ingredients to a low boil. Once it reaches a low boil, reduce the heat to medium. Cover the pot and let the jam simmer for about 10 minutes. Continuously stir jam while it simmers until the raspberries melt and the contents start to thicken. Remove pot from stove and stir in the vanilla extract. Transfer the jam into a closed container and place in the freezer to cool.
  3. Granola & Oat Squares: Create your chia egg by combining the chia seeds and water in a small mug. Mix and set aside at room temperature for about 5 minutes or until it thickens.
  4. In a large mixing bowl, stir your melted coconut oil, maple syrup, honey, and vanilla. Add chia egg in once it’s ready.
  5. Create your rolled oat flour by grinding it in a food processor or high-speed blender on high until you reach a flour like consistency. It should happen fairly quickly.
  6. Add one ingredient at a time, stirring in first the rolled oats, almond flour, oat flour, baking soda, and salt until the mixture comes together. The mixture should be sticky.
  7. Take 2/3 of the oat mixture in to the baking pan. Use a piece of parchment paper to press the contents down and spread evenly across the pan. You may need to press the dough firmly against the pan with a spatula.
  8. Remove raspberry chia jam from the freezer and layer it evenly over the oat mixture.
  9. Use the remaining oat mixture to layer over the chia jam, crumbling it on top.
  10. Place the breakfast bars in the oven and bake for 25-30 minutes, uncovered. After the first 20 minutes, remove the bars and sprinkle Mamma Chia Vanilla Almond Chia Granola Clusters on top for an extra crunch. If the tops of the bars appear to have browned cover the pan in tinfoil for the remainder 5-10 minutes.
  11. Remove pan from oven and set aside to cool for 30 mins. Carefully slice the bars into squares and enjoy!

Raspberry Chia Jam Breakfast Bars

Marbled Blueberry Ice Cream

Marbled Blueberry Ice Cream

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Marbled Blueberry Lavender Ice Cream

Sun “so hot it will melt your Popsicle”…or your ice cream in this case! Summer is officially a wrap after Labor Day weekend. Treat chia-self and your guests one last time during the holiday weekend with a creamy homemade treat! This marbled blueberry ice cream with hints of lavender and coconut goodness will have everyone melting over this delightful dessert. Take one scoop, two scoops, maybe even three! There’s plenty to go around for everyone to cool off with!

* This recipe requires an ice cream maker to create a creamy-like consistency.

Marbled Blueberry Lavender Ice Cream

Ingredients:

  • 2 cans of full fat organic canned coconut milk or organic cream
  • 1/2 cup organic coconut milk
  • 1/3 cup organic blue agave
  • 1 tsp organic vanilla extract
  • 2 tsp dried organic culinary lavender
  • 1 1/2 cups organic blueberries
  • 2 Tbsp organic brown sugar
  • Optional: Wild Blueberry Chia Granola Clusters as a topping

Preparation:

  1. Add canned coconut, coconut milk, and agave to a medium saucepan. Heat the ingredients on low and slowly bring to a simmer being careful not to boil. Once ingredients start to simmer turn off stove and let it cool for a couple minutes.
  2. Transfer ingredients from the saucepan to a blender and add lavender and vanilla. Blend for a minute or until ingredients are combined.
  3. Place mixture in a covered container and stow away in the refrigerator for at least 4 hours.
  4. Blend or mash up your blueberries with a fork and transfer into a small pan with brown sugar over medium heat. Stir together the ingredients until it starts to thicken. After about 15 minutes or when it reaches a syrup like consistency remove from heat, transfer into a covered container and stow in the refrigerator with the ice cream base.
  5. Pour coconut base into your ice cream maker and churn according to manufacturer’s directions until it reaches a soft serve texture. Ours took about 15-20 minutes. Transfer ice cream into a freezer friendly container filling it only half way with the coconut base. Take out your blueberry sauce and layer it on top. Repeat this again first layering in the coconut and placing the blueberry layer on top. Once tray is filled swirl together the ingredients with a knife or a toothpick to create a marbled look in the ice cream. Once finished cover the ice cream and place into the freezer for 3-4 hours or until the ice cream is hard enough to enjoy!

Marbled Blueberry Lavender Ice Cream

Creamy Breakfast Chia Pudding by Amie Valpone

Creamy Breakfast Chia Pudding by Amie Valpone

April 14, 2016
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My journey to “Eating Clean” started over a decade ago when I was suffering from a dozen health issues and doctors couldn’t figure out what was wrong with me. After being on a cocktail of drugs and losing hope, I have learned how to heal my body from numerous illnesses including Lyme disease to Hypothyroidism and C.Diff colitis. I started my website, TheHealthyApple.com to help anyone suffering from everyday minor symptoms such as a headache and bloating to chronic illness and autoimmune disease. I soon realized I wasn’t the only person suffering and there were others out there who needed healthy recipes that didn’t taste like cardboard! I learned how to get my body working FOR me- not against me. Instead of treating symptoms, I learned how to find the underlying imbalances in my body that were making me feel sick.

My hope is that my new book, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, helps change lives and gives you hope that you can get to the root cause of any symptom by eating and living a clean lifestyle, which means removing chemicals in our food and our environment on a daily basis so we are lowering our body burden. Something I learned for myself, that doctors didn’t tell me (and I’ve been to over 500 doctors) was that nothing changed until I started to clean up my food and my environment (personal care products, cleaning products and beauty products) because our skin is our biggest organ! I never realized how important it is to look not just at what we are putting in our bodies but also what we are putting on our bodies, as well. I also realized that I had to put my health in my own hands and be my own doctor to navigate through the world from illness to wellness and vitality!

In my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, I talk about how to start cleaning up your food and your life from chemicals and toxins that are in our everyday lifestyles from our food to our cleaning products. Detox is not what you think. In this book I outline what you need to do to detox your body on a daily basis and how to eat clean to support your overall health. I want to show you that eating clean feels amazing- not because you should, but because once you see life this way, you’ll never go back. There’s not a processed cupcake I’d eat to give up for how incredible I feel and if more people realized what an important role they play in their own health, they could change the quality of their life forever.

This cookbook is filled with over 200 plant-based recipes that are free of gluten, dairy, soy, refined sugar, eggs, white flours, peanuts and other inflammatory ingredients. No xanthan gum, no binders, no fake ingredients- all pure, whole anti-inflammatory foods such as chia seeds, walnuts, ground flaxseeds and more. Here’s a fun recipe from my cookbook that can be served as a quick and easy breakfast that can be made the night before (for busy weekday mornings) or served for a lazy Sunday morning brunch. Enjoy! Xo


For a grain-free breakfast packed with anti-inflammatory omega-3 fatty acids and protein, you can’t beat chia. This makes an easy, no-cook breakfast for a weekday morning.

Creamy Breakfast Chia Pudding by Amie Valpone

 

Ingredients:

  • 1⁄4 cup Mamma Chia Organic Black Chia Seeds
  • 1 1⁄2 cups water
  • 2⁄3 cup raw cashews
  • 6 large dates, pitted, soaked in water overnight, and drained
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon pure vanilla extract
  • Pinch sea salt

OPTIONAL TOPPINGS

  • 1 cup fresh berries, chopped pineapple, or sliced bananas
  • 2 tablespoons unsweetened cocoa powder or ground cinnamon
  • Handful Amie’s Grain-Free Granola (page 121) or another granola (pages 118 and 122) or Mamma Chia Organic Chia Granola Clusters

Directions:

In a small bowl, combine the chia seeds and water; set aside until the mixture forms a gel, about 20 minutes.

Combine the cashews, dates, cinnamon, vanilla, salt, and half of the chia gel in a high-speed blender. Puree until smooth. Transfer the pureed mixture to a medium bowl and stir in the remaining chia gel. Serve immediately, topped with one or more of the optional toppings, if desired, or store in the refrigerator until ready to serve.

SERVES 4


About the author:

amie-valpone_circleAmie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; she shares her story of how Clean Eating  and Detox saved her life and inspires you to Clean up your food, too.  Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. Amie’s work appears on Martha Stewart, ABC News, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SELF Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. Amie’s first cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Bodywill be in stores nationwide March 8, 2016.

Coconut Yogurt Parfait

Coconut Yogurt Parfait by Connor Haris

April 14, 2016
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Happy Healthy New Year!

This chia-licious Coconut Yogurt Parfait is a fun way to fuel up and get back on track with our 2016 health goals. Big thanks to our favorite male vegan Instagrammer @connorharis for inspiring us with this beautiful creation! Who knew healthy eating could look good and taste even better!?

Coconut Yogurt Parfait | Mamma Chia

Ingredients:

Instructions:

  1. Create your chia seed gel by simply mixing 1/3 cup of chia seeds with 8 oz. of water + a tablespoon of any added sweetener you prefer (or 8 oz. milk of your choice for chia pudding), let it sit aside for 15 minutes to let the chia seeds soak and expand into a pudding like consistency.
  2. Gather your other ingredients and begin to layer your parfait in any order you desire.
  3. Dig in and enjoy!

About the author: 

Connor_Circle

Connor Haris is a teen food Instagrammer who started his health journey at the age of 13 after facing multiple life threatening diseases and mental issues. Connor created his YouTube channel and Instagram to document his journey and share his experiences with his followers. Connor’s Instagram @connorharis has reached an audience of over 13 thousand and growing, and his YouTube channel has over 100 thousand views.

“I want to give people hope that living a healthy and compassionate lifestyle is not just possible for all ages but is also an extraordinary and vibrant way of living.”