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National Freezer Pop Day!

July 8th is National Freezer Pop Day and  we wanted to help celebrate by sharing some quick and easy DIY freezer pop recipes featuring our Organic Chia products! Disposable freezer tubes help make creating these frosty, on-the-go, refreshing snacks a breeze!

Mamma Chia Organic Chia Beverage Freezer Pop

Simply pour your favorite Organic Chia Beverage flavor (we used Blueberry Pomegranate) into the tube and place in your freezer for 1-2 hours. Once frozen, simply cut the top off and enjoy!

Strawberry Banana Chia Seed Smoothie Freezer Pop

Make a large batch of Strawberry Banana smoothie using:

*Feel free to get creative with different frozen fruits and other ingredients!

Blend ingredients until you get a thick and creamy texture. Make sure to mix our Organic Chia Seeds in after blending the smoothie with a spoon then pour into tubes, freeze for a couple hours, cut the top off and enjoy!

Check our online store finder to find a retailer near you or purchase our Chia Squeeze pouches and Chia Seeds directly from us on ShopMammaChia.com!

4-Ingredient Coconut Chia Clusters

4-Ingredient Coconut Chia Clusters (VEGAN)

By, Lauren Sephton

ABRIGHTMOMENT.com

@BrightMomentCo

Servings: 6

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Cooling Time: 30 Minutes

Total Time: 45 Minutes

Ingredients:

½ Cup Coconut Flakes

¼ Cup Pumpkin Seeds

2-3 tsp. Chia Seeds

2 tbsp. Maple Syrup (Or Honey)

Instructions:

  1. Preheat oven to 350F
  2. In a bowl, mix all the ingredients together
  3. On a sheet pan lined with parchment paper, drop 2 tbsp. scoops onto the pan
  4. Squeeze the coconut clusters together with your fingers or two spoons
  5. Bake for 10-12 minutes, until golden brown
  6. Tip: If the maple syrup seems to be a little runny, then use a spoon to push it back together after it is done baking
  7. Allow the coconut clusters to cool for at least 30 minutes

Recipe by: Lauren Sephton

ABRIGHTMOMENT.com

@BrightMomentCo

 

Do you want a chance to be featured in the first-ever digital Mamma Chia Cookbook? We want to share your Chia-rrific recipes with the world! Submit your favorite Chia-fied culinary creation and you may be selected to be featured online as well as win a $50 Gift Card to ShopMammaChia.com AND a Mamma Chia Prize Pack including Mamma Chia Product, Beverage Vouchers, apparel and more!

Here’s how to enter and participate!

  • Create a culinary chia creation of your choice (puddings, bowls, muffins, smoothies, soups, salads, dips – you name it!)
    • Your recipe MUST include chia (of course)! This can be done through the inclusion of chia seeds or using any Mamma Chia products.
  • Snap some before (ingredients & prep), during (your creative process) and after photos!
  • Share your delightful creation with us via the form below, following all the requirements and instructions.
    • You must include your step-by-step instructions and ingredients list.
    • Remember to share your wonderful photos!

You have until December 6th to submit and participate! Selected recipes and prize-winners will be contacted mid-December and if selected, your recipe will be featured in the first ever digital Mamma Chia Cookbook launching in January 2020! Don’t forget to have fun, be creative and SEED YOUR SOUL! 💜

ENTER HERE!

Pumpkin Spice Latte Chia Overnight Oats

Pumpkin Spice Latte Chia Overnight Oats

By: Ansley Beutler (@The.Fit.Peach)

Ingredients:

  • 1 Cup Pumpkin Purée
  • 2 Cups Nut Milk
  • 4 Tbsp Chia Seeds
  • 1 1/2 Tsp Pumpkin Spice
  • 2 Shots Espresso or 1/3 Cup Extra Strong Coffee
  • 1/4 Tsp Sea Salt
  • 2 Cups Rolled Oats (Use gluten-free if desired)

Toppings (Optional)

  • Dollop of Yogurt (Greek or Dairy-Free)
  • Chopped Nuts of Choice (She used pecans here)
  • Extra Sprinkle of Pumpkin Spice
  • Nut Butter

Directions:

  • In a mixing bowl, whisk together the pumpkin puree and nut milk until there are only a few pumpkin lumps left
  • Add in the chia seeds, pumpkin spice, espresso or coffee, and sea salt and continue to mix
  • Stir in rolled oats and mix to coat
  • Pour mixture into 1 large airtight container (or individual containers) and store in fridge overnight (at least 6 hours)
  • Top with toppings of choice and enjoy!

Check out Ansley’s other delicious recipes on her Instagram and Website!

 

Do you want a chance to be featured in the first-ever digital Mamma Chia Cookbook? We want to share your Chia-rrific recipes with the world! Submit your favorite Chia-fied culinary creation and you may be selected to be featured online as well as win a $50 Gift Card to ShopMammaChia.com AND a Mamma Chia Prize Pack including Mamma Chia Product, Beverage Vouchers, apparel and more!

Here’s how to enter and participate!

  • Create a culinary chia creation of your choice (puddings, bowls, muffins, smoothies, soups, salads, dips – you name it!)
    • Your recipe MUST include chia (of course)! This can be done through the inclusion of chia seeds or using any Mamma Chia products.
  • Snap some before (ingredients & prep), during (your creative process) and after photos!
  • Share your delightful creation with us via the form below, following all the requirements and instructions.
    • You must include your step-by-step instructions and ingredients list.
    • Remember to share your wonderful photos!

You have until December 6th to submit and participate! Selected recipes and prize-winners will be contacted mid-December and if selected, your recipe will be featured in the first ever digital Mamma Chia Cookbook launching in January 2020! Don’t forget to have fun, be creative and SEED YOUR SOUL! 💜

ENTER HERE!

Strawberry Rhubarb Chia Pudding – By Meghan Shookman

🍓 Strawberry Rhubarb Chia Pudding 🍓

Recipe By: Meghan Shookman (@TheShooksLife)

Ingredients:

Vanilla Cinnamon Chia Pudding
– 1 1/2 Cups Unsweetened Vanilla Almond Milk
– 1/2 Teaspoons Vanilla Extract
– 1/4 Teaspoons cinnamon
– 1/4 Cups + 2 Tablespoons Mamma Chia Organic Chia Seeds
Strawberry Rhubarb Jam
-2 1/2 Cups Strawberries (Quartered)
-1 Cups of Rhubarb, Sliced (1-2 stalks)
-4 Tablespoons Maple or Date Syrup
-2 Tablespoons Mamma Chia Organic Chia Seeds
-Squeeze of Lemon Juice
Garnish
– Additional fresh sliced strawberries
– Chopped nuts or a grain-free granola

Directions:

Step 1: Make the chia pudding by adding the almond milk and seasonings to a mason jar. Stir to combine. Add the chia seeds and stir until evenly distributed. Place in the refrigerator overnight. Note that I always recommend adding the chia seeds after you’ve mixed everything else together because the seeds very quickly start to clump and adhere to the mixture. Combining the other ingredients first ensures more even distribution of the flavoring.

Step 2: Make the Strawberry Rhubarb Chia Jam by adding the strawberries, rhubarb and maple (or date) syrup to a small pot over medium heat on the stove top. Stir to combine and continue heating until bubbling. Once bubbling, mash the strawberries and rhubarb with a fork or potato masher, then add the chia seeds. Cook for another 5 minutes, stirring occasionally until thickened. Remove from heat and give it a squeeze of lemon. Store in a covered mason jar for up to a week.

Step 3: Layer equal amounts of the jam into 3-4 glasses or mason jars. Top with the chia pudding once it has set and garnish with additional freshly sliced strawberries as well as chopped nuts or granola.

Check out Meghan’s other amazing creations and recipes on her Instagram and Website!

 

Do you want a chance to be featured in the first-ever digital Mamma Chia Cookbook? We want to share your Chia-rrific recipes with the world! Submit your favorite Chia-fied culinary creation and you may be selected to be featured online as well as win a $50 Gift Card to ShopMammaChia.com AND a Mamma Chia Prize Pack including Mamma Chia Product, Beverage Vouchers, apparel and more!

Here’s how to enter and participate!

  • Create a culinary chia creation of your choice (puddings, bowls, muffins, smoothies, soups, salads, dips – you name it!)
    • Your recipe MUST include chia (of course)! This can be done through the inclusion of chia seeds or using any Mamma Chia products.
  • Snap some before (ingredients & prep), during (your creative process) and after photos!
  • Share your delightful creation with us via the form below, following all the requirements and instructions.
    • You must include your step-by-step instructions and ingredients list.
    • Remember to share your wonderful photos!

You have until December 6th to submit and participate! Selected recipes and prize-winners will be contacted mid-December and if selected, your recipe will be featured in the first ever digital Mamma Chia Cookbook launching in January 2020! Don’t forget to have fun, be creative and SEED YOUR SOUL! 💜

ENTER HERE!

 

Loaded Pumpkin Chia Energy Balls

Loaded Pumpkin Chia Energy Balls 🎃

Recipe by: Megan from Truly Healthy Kitchen

Meet your new favorite fall snack! Filled with healthy fat, fiber, and omega-3’s, this dairy-free and flourless recipe is not only easy to make, but extremely delicious!

Servings: 12  / Prep Time: 10 Minutes

INGREDIENTS:

  • ⅔ cup Creamy Natural Peanut Butter

  • ⅓ cup Honey

  • 2 tbsp Mamma Chia chia seeds

  • ¼ cup Oat Flour

  • 1 cup Rolled Oats

  • 2 tbsp pumpkin puree

  • ¼ cup Pepitas

DIRECTIONS:

  1. Mix peanut butter and honey well in a large mixing bowl. Add in oat flour and rolled oats and mix again.
  2. Add pepitas, pumpkin, and chia seeds. When everything is mixed well, use a tbsp measuring spoon to create large “balls” and spread out on a plate. This should make 12-15 bites.
  3. Place in the fridge for 2 hours before eating. Store in an airtight container in the fridge.

Check out all of Megan’s other amazing recipes HERE and make sure to follow her on Instagram and Pinterest!