With all the candy and sugary treats parading around for halloween, these Chocolate Chia Chews can throw a little healthy balance in the mix! Along with bone-strengthening gelatin, chia bulks up this energizing chew while also supplying omega-3s, fiber, and protein. Coconut milk has vitamins, antioxidants, and lauric acid (a medium-chain fat) that gives an immediate increase in energy. Maca powder contains many B vitamins, helping to improve metabolic function and mental acuity. The sodium in sea salt acts as a natural electrolyte replenisher. And the naturally-occurring carbohydrates in maple syrup just another added energy boost.
Combined with a rich, chocolatey flavor and you’ve got a delicious snack that can be used before or after a workout, or to combat that mid-afternoon crash after too much candy!
2/3 c. canned full-fat coconut milk
2/3 c. filtered water
2-3 T. grade B maple syrup (adjust to taste)
3 T. grass-fed gelatin
¼ c. chia seeds
3 T. raw cacao powder
2 T. raw maca powder
¼ t. sea salt
Combine all ingredients in a medium saucepan over medium-low heat. Warm the mixture to just below a simmer (it will feel hot but not burning). Transfer to a large measuring cup with spout. Portion out into a silicone ice cube tray (like this one). Or pour into a small glass baking dish.
Refrigerate until set, about 1+ hours. Invert the ice cube tray and push the chews out. If using a small baking dish, run a warm knife around the edges to remove. Then cut into squares. Store chews in the refrigerator for up to 2 weeks.
Sweet potatoes are a nutrient-packed, low-glycemic carb source (and they’re delicious, too!). But baking them can take either some do-ahead planning or a lot of patience before dinner, 2 things that are sometimes difficult to come by! Enter: a super flavorful sweet potato hash. The smaller you cube your sweet potato, the quicker it’ll cook up in your pan. Brown it and you’ll find a new flavor you can’t get from baking in the oven.
Yields: 2 servings
This take on a southern classic packs a flavorful punch from a simple brine and a Lemon Garlic Marinade that the shrimp take a little soak in. Topped over “grits” made from celeriac (a mild-flavored root of the celery plant), a healthier alternative to the traditional high-calorie creamy corn grits. Chosen Food Avocado Oil is a great medium for the marinade, as well as for sautéing the shrimp in a very high heat skillet, yielding a very moist and tasty dish!
Yields: 2 servings
Lemon Garlic Shrimp
10 large shrimp, peeled and deveined
4 c. filtered water
3 T. sea salt
1 t. pepper
1 bay leaf
4 c. ice
1 lemon, juice
3 T. 100% Pure Avocado Oil, divided
3 cloves garlic, minced
1/2 t. smoked paprika
1/2 t. sea salt
1/4 t. pepper
1 t. chopped parsley, plus more for garnish
lemon wedges, for garnish More »
Orange Carrot Chia Fresca
Chia seeds have been used for generations by the Aztec people in Mexico as a prized superfood. Today, chia seeds are often enjoyed in a light, refreshing ‘fresca,’ meaning ‘fresh’ in English. Fresh is the perfect way to describe this omega-3 packed beverage! Add chia to freshly juiced orange and carrot and the seeds will form a gelatinous coating within minutes, making it easy to get your fill of these nutritious little seeds. Two tablespoons of chia seeds will start your day off right by adding 10g of fiber to your daily intake goals!
Yields: 2 cups juice
5 medium oranges
8 medium carrots
1 2” knob ginger
2 T. chia seeds
Peel oranges and roughly chop. Wash carrots and dice to 1” pieces. Peel ginger. Feed all pieces through a juicer. Mix chia seeds into juice. Allow to sit 5 minutes, mix well again, and enjoy!
-If you don’t have a home juicer, you can find both orange and carrot juice at the store. Just mix equal parts of the two juices and add a bit of grated ginger.
-Mix it up! Try pomegranate & lime, apple & celery, or cucumber & lemon.
This is another installment of our Grill-Master Series featuring amazing recipes for your grill! Avocado oil is the ultimate choice for grilling and this recipe series seeks to highlight that!
A perfectly grilled beef steak is a wonderful thing. To bring out the maximum flavor of the beef, grill the steak over high heat and use Avocado Oil to lightly coat the surface of the seasoned steak to ensure perfect sear marks.
Author: Barry Martin
1 pound per two persons of sirloin beef steak at least 1 inch thick s
2 Tbsp of Avocado Oil
Chopped scallions or parsley to garnish – optional
5. Remove the steak for the grill and rest for at least 5 minutes to allow the juices to reabsorb into the meat tissue, then slice for service. Garnish with chopped scallions, parsley or garlic infused Avocado Oil.
Seasoning the steak with rub, spices and pepper prior to grilling on hot grates may result in burned spices – perfectly OK if that is your desired flavor! BUT seasoning the steak after grilling may help bring out the layers of flavor you enjoy more.