Today is National Poultry Day, so what better time to share a delicious chicken recipe!These chicken tenders use Mila® chia for a light and crispy crust.
Mila is a versatile ingredient in cooking and baking. It is high in fiber and omega-3s, it’s gluten-free, trans-fat free, sugar-free, and a superior plant-based source of protein.
Mila uses different varieties of chia seed to provide a wide array of nutrients. By combining these crops, you get a nutritionally robust product. Mila contains the omega-3 fat ALA, or “alpha-linolenic acid.” ALA has been shown to support heart health; in fact, studies have shown improved cardiovascular health among those with a high intake of ALA- containing foods.
Mila Chicken with Crunchy Crust
- 6 oz. small chicken tenders
- 1 Tablespoons almond meal
- 1/2 teaspoon salt and pepper, each
- 2 eggs
- 2 Tablespoons Mila
- 4 teaspoons olive oil
- 4 teaspoons lemon juice
- 1 teaspoon honey
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- Heat oven to 400 degrees. Coat chicken tenders with almond meal, salt and pepper.
- In a bowl, whisk the eggs. Pour Mila into another bowl. Dip each tender in egg, then Mila.
- Bake for 10-15 minutes, or until chicken is baked through.
- Serve with salad.
Chia seeds are prized for their ability to provide sustainable energy and have been a food staple in both the Mayan and Aztec cultures, along with native tribes of North America. In fact, chia is the ancient Mayan word for strength.
Mila also helps meet the fiber needs of your family. The fiber found in Mila is predominantly insoluble fiber, a form of fiber that aids in the relief of occasional constipation.
- Is a whole, raw super food and a natural source of omega-3s, antioxidants, and phytonutrients.
- Is a blend of different crops of chia seed to help maximize nutrient density.
- Contains 3 grams of protein.
- Contains other important nutrients such as calcium.
- Is a good source of magnesium and phosphorous — both important nutrients for bone health.*
- Contains 3 grams of ALA (alpha-linolenic acid) omega-3 fatty acid. Omega-3 fatty acids play a crucial role in normal growth and development and brain function.*
- May be a great vegetarian substitute for fish oil.
- According to the USDA, chia seeds contain a significantly higher percentage of fiber than corn, rice, oats, wheat, or barley. Fiber helps promote satiety and relief from occasional constipation.*
- Mila can supplement your diet with plant-based fiber and protein.
- Can be consumed on its own or incorporated into your favorite dishes, yogurt, and smoothies. Mila® can replace eggs or up to ¼ cup of oil in recipes.
- May be a great addition to your pet’s diet.
Baby, it’s cold outside! No wonder that January was designated National Soup Month. We have a delicious soup recipe to warm up your stomachs, and hearts. It incorporates Mila® micro-sliced chia as an ingredient, so you know it’s healthy!
Mila is a super food that is gluten-free, trans-fat free, sugar-free, and is a superior plant-based source of protein and fiber. Mila uses different varieties of the chia seed to provide a wide array of nutrients. By combining these crops, you get a nutritionally robust product.
Enjoy this pureed soup while getting your daily serving of Mila and increase your intake of leafy greens and other nutritious whole foods. This soup is rich in fiber, vitamins and minerals, not to mention flavor!
Mouth-Watering Mila Soup
- 1 yellow onion chopped
- 1 Tbsp. olive oil
- 4 cups vegetable stock, separated
- 3 cups leafy greens, chopped
- ½ tsp. thyme (fresh or dried)
- ½ tsp. cumin
- Juice from ½ lemon
- ¼ cup quinoa
- 2 Tbsp. Mila
- Optional: garlic (minced)
- In a bowl, place Mila in 1 cup of vegetable stock to hydrate. Set aside.
- Using a tall frying pan or wide-bottom pan, sauté chopped onion in olive oil until translucent (3-5 minutes). Add garlic to pan if preferred.
- Add remaining 3 cups of vegetable stock, chopped greens, thyme, cumin, lemon juice, and quinoa to pan; bring to a boil.
- Reduce heat to medium; cook until quinoa is translucent and greens are wilted (8-12 minutes).
- Add soup and hydrated Mila (including the remaining vegetable stock) to a blender and puree until smooth.
This flavorful soup can also be made into a hearty dip or spread by reducing the vegetable stock used to boil the greens by 1 ½ cups.
Find more recipes like this at http://livepure.com/recipes. Do you have a favorite recipe to share? Submit it here.
If you like our new Matcha Vegan Shake, we think you’re really going to like this deliciously sweet cake that includes our Matcha as an ingredient. This cake is easy to make, has a light vanilla flavor, and a slightly moist texture.
Matcha Vanilla Shake Cake goes well with a good cup of tea or as a light after-dinner dessert. Please note that this cake is not vegan as it contains eggs, butter and milk.
Matcha Vegan Shake makes a great meal replacement or nourishing snack and boasts a delicious, nutty taste. It contains 19 grams of protein per serving, is an excellent source of antioxidants, and can help improve mental clarity thanks to naturally occurring amino acids and theanine. Available in both vanilla and dark chocolate, the shake can also help suppress appetite, help sustain energy, and help regulate blood sugar and blood pressure already at normal levels.*
Matcha Vanilla Shake Cake
- 4 large egg whites
- 4 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 packet Matcha Vegan Shake, vanilla
- 2 cups milk, lukewarm
- confectioner’s sugar, for dusting
- Beat the egg whites with an electric mixer until stiff peaks form. Set aside. Place the egg yolks and sugar in a bowl and beat until they lighten in color. Add the vanilla extract and butter and beat until combined. In a separate bowl, combine the flour and Matcha Vegan Shake powder, then add to the wet mixture and mix until just combined. Gradually add the milk and mix until well combined. Add the beaten egg whites in thirds, folding with a spatula until just combined.
- Pour the batter into a buttered 8″x8″ square cake pan and back at 325°F for 40-50 minutes, until the cake doesn’t jiggle when you gently shake the pan. Cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack. Cool completely before serving.
- To serve, dust the surface with confectioner’s sugar and enjoy!
Do you have a favorite recipe using our products that you’d like to share? Send it, along with a photo, to firstname.lastname@example.org and we will post it on our blog.