COOKING CHIA RECIPES
CHIA SEED RECIPES | BBC GOOD FOOD
Chia seeds are a great source of fibre and omega-3 fatty acids. Soak them overnight to make a chia pudding breakfast, or serve them in porridge, jams and more.
Provided by Good Food team
Number Of Ingredients 1
CHIA SEED PROTEIN BITES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I keep these little bites on hand in my refrigerator and grab them for breakfast or a snack when I'm in a hurry. We have a lot of food allergies in our family and I like to keep healthy snacks around that everyone can eat. This recipe has no gluten, eggs, dairy or corn, so it's the perfect go-to treat in our house. —Tanja Miller, Peoria, Arizona
Provided by Taste of Home
Categories Snacks
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield about 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 6 ingredients. Refrigerate 1 hour or until firm enough to roll. Shape into 1-1/2-in. balls. Roll in additional coconut if desired. Store in the refrigerator.
Nutrition Facts : Calories 72 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 14mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
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OAT & CHIA PORRIDGE RECIPE | BBC GOOD FOOD
Make this vegan breakfast packed with healthy ingredients including flaxseeds. You'll benefit from calcium, vitamin C, fibre and one of your 5-a-day. Make with gluten-free oats as desired!
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Total Time 14 minutes
Category Breakfast, Brunch
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Total Time 14 minutes
Category Breakfast, Brunch
Calories 370 calories per serving
- The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more oat milk before serving with the toppings as described in step 2.
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CHIA SEED PROTEIN BITES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Snacks
Calories 72 calories per serving
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Snacks
Calories 72 calories per serving
- In a large bowl, combine the first 6 ingredients. Refrigerate 1 hour or until firm enough to roll. Shape into 1-1/2-in. balls. Roll in additional coconut if desired. Store in the refrigerator.
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OAT & CHIA PORRIDGE RECIPE | BBC GOOD FOOD
Make this vegan breakfast packed with healthy ingredients including flaxseeds. You'll benefit from calcium, vitamin C, fibre and one of your 5-a-day. Make with gluten-free oats as desired!
From bbcgoodfood.com
Total Time 14 minutes
Category Breakfast, Brunch
Calories 370 calories per serving
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Total Time 14 minutes
Category Breakfast, Brunch
Calories 370 calories per serving
- The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more oat milk before serving with the toppings as described in step 2.
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RICE CAKES RECIPE - NYT COOKING
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
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Reviews 4
Total Time 20 minutes
Calories 558 per serving
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Reviews 4
Total Time 20 minutes
Calories 558 per serving
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
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Make this vegan breakfast packed with healthy ingredients including flaxseeds. You'll benefit from calcium, vitamin C, fibre and one of your 5-a-day. Make with gluten-free oats as desired!
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Total Time 14 minutes
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Calories 370 calories per serving
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See details
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Reviews 4
Total Time 20 minutes
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Total Time 20 minutes
Calories 558 per serving
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To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
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- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
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