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

Chocolate Raspberry Chia Pudding

Chocolate Raspberry Chia Pudding

April 14, 2016
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Aristotle once said, “Love is composed of a single soul inhabiting two bodies.” This Valentine’s Day, drop that box of chocolates and give your sweetheart something good for the body and soul! Our decadent Chocolate Raspberry Chia Pudding is full of heart-healthy Omega-3s and protein to satisfy any chocolate craving for this special day. The best part? This dessert has no added sugar and tastes absolutely amazing! It is sure to surprise and delight your sweetheart’s soul. We promise 🙂

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Ingredients:

  • 6 Tbsp Mamma Chia organic chia seeds
  • 2 cups organic non-dairy milk
  • 6 large squares organic dark chocolate (at least 60% cacao)
  • ½ cup fresh organic raspberries + 6 to decorate

Directions:

  1. Place raspberries and 1 cup of non-dairy milk in blender and puree until smooth. Pour the mixture into a glass jar and add 3 Tbsp. of Mamma Chia organic chia seeds. Stir well with a spoon, or if your jar has a lid, shake well until all of the seeds are evenly covered  in the raspberry liquid. Cover with a tight lid and and place in the refrigerator.
  2. Place 4 chocolate squares into a microwave safe bowl and microwave in 30 second increments, stirring in between, until chocolate is fully melted. If a microwave isn’t available, melt the chocolate over low heat on the stove. Be sure to place chocolate in a heatproof bowl that fits snugly over a pot of barely simmering water (or put the bowl directly in a wide, shallow skillet of barely simmering water). Stir occasionally until the chocolate is melted and smooth; remove it from the heat. Add 1 cup of non-dairy milk and whisk until combined.
  3. Once the chocolate mixture is cool, pour it into a glass jar and add 3 Tbsp. of chia seeds. Stir well with a spoon, or if your jar has a lid, shake well until all of the seeds are evenly covered in the chocolate liquid.
  4. Keep the raspberry and chocolate chia seed mixtures in the fridge overnight for at least 4 hours.
  5. Layer the chocolate and raspberry chia pudding into 2 small dessert glasses.
  6. Chop the remaining 2 squares of dark chocolate and use to decorate the chia pudding. Top with 2-3 fresh raspberries and enjoy!

Raspberry–Chia Dressed Arugula Salad with Mint and Almonds

Raspberry–Chia Dressed Arugula Salad with Mint and Almonds

September 4, 2015

Looking for the perfect salad for your end of the summer BBQ? Try this fresh recipe!

raspberry-chia dressed arugula salad

SERVES 4

Ingredients:
1/2 cup freshly brewed jasmine green or white tea, at room temperature
2 tablespoons freshly squeezed lemon (from about 1 small lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 (6-ounce) package fresh raspberries
1/4 cup Mamma Chia organic white chia seeds
5 cups firmly packed fresh baby arugula (about 5 ounces)
1/2 large English cucumber, unpeeled, and thinly sliced
1/3 cup extra-thinly sliced red onion
1/4 cup chopped fresh mint
3 tablespoons sliced natural almonds, toasted

Directions:
Place the tea, lemon juice, oil, honey, pepper, salt, and 1/4 cup of the raspberries in a blender. Cover and puree. Pour into a small bowl, stir in the chia seeds, and let stand for about 20 minutes. (Makes 1 1/8 cups raspberry-chia dressing.)

Toss together the arugula, cucumber, onion, and mint in a large bowl. Transfer salad to individual plates or bowls. Taste the raspberry-chia dressing and adjust seasonings. Sprinkle salad with half of the dressing, the remaining raspberries, and the almonds.