And the winner is… thelittlestlightbulb (via Instagram)
First things first! How about another fabulous giveaway?! I say that’s the perfect way to kick off a week. Chia is a powerhouse food! If you aren’t consuming it you need to!
Here’s some information from Mamma Chia’s website that shares the history and benefits of Chia:
Chia seeds were revered by both the Maya and Aztecs for their amazing energy and natural healing powers. In pre-Colombian times, chia seeds were a main component of both the Aztec and Maya diets, and played a prominent role in religious ceremonies. One tablespoon of the seeds was considered capable of sustaining a warrior for 24 hours. Today, chia is the force behind the famous long distance runners, the Tarahumara Indians of Mexico’s Copper Canyon. The Tarahumara power their extraordinary stamina with chia, as described in the New York Times bestselling book, Born to Run by Christopher McDougall:
mamma chia seed health benefits
“In terms of nutritional content, a tablespoon of chia is like a smoothie made from salmon, spinach, and human growth hormone. As tiny as those seeds are, they’re superpacked with Omega-3s, protein, calcium, iron, zinc, fiber and antioxidants. If you had to pick just one desert-island food, you couldn’t do much better than chia, at least if you were interested in building muscle, lowering cholesterol, and reducing your risk of heart disease; after a few months on the chia diet, you could probably swim home.”
“Chia was once so treasured, the Aztecs used to deliver it to their king in homage. Aztec runners used to chomp chia seeds as they went into battle, and the Hopis fueled themselves on chia during their epic runs from Arizona to the Pacific Ocean.” – Born To Run
Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows in North, Central and South America. Consumed as early as 3,000 B.C., chia seeds were eaten as a grain, mixed with water, ground into flour, mixed into medicines, and pressed for omega-3 oil.
These extraordinary seeds offer a complete nutritional profile of Omega-3s, balanced dietary fiber, complete protein, antioxidants and minerals. At Mamma Chia, we hydrate our organic chia seeds allowing for even better absorption of the nutrients. Chia really is one of the world’s healthiest whole foods!
I came across Mamma Chia’s products through a Fitfluential Campaign. They sent me a sampling of their products and I have to admit, I’ve been in love! Their pouches I consume daily. Before a run, after a run, when I need a healthy pick me up snack. My kids love them! I add their chia seeds to my baking (see the recipe below) and into puddings or smoothies. I refuse to share products I don’t use or love personally… this is one I’m obsessed with!!
So the giveaway will run from today 4/29/14 through Friday, May 2nd – with the winner being announced around 8 pm EST. The winner must be a US resident. A fan of Mamma Chia and Knead to Cook’s twitter pages or like them on Facebook. Leave a comment on the post about why you would like to win and you are entered. I will also be sharing this on my Instagram (you can also like Mama Chia on Instagram) where you can also leave a comment to be entered.
The prize will include:
Again only US Residents may enter.
The winner must contact me via email at firstname.lastname@example.org with their mailing address within 48 hours or a new winner will be selected.
Mama Chia sent me product to sample and the opinions stated in this blog post are my own.
Now onto a fun bar recipe that I made yesterday. Totally gluten free and dairy free – vegan.
Oat, Nutty Seed Bars.
As I mentioned in the past, my oldest has been off of gluten and dairy now 2.5 weeks. Her cystic acne has improved so much. I’ve been told that it can take up to 2-3 months to clear completely but we have been so encouraged. She was tested on Saturday for celiac, wheat and dairy allergies so we are patiently awaiting some results. Will keep you posted. But to keep up with making snacks that fit into her dietary restrictions right now- these are perfect. They provide so much energy, protein and vitamins to keep everyone fast in the pool and energized for their day. You can also add chocolate chips (vegan or regular dependent upon your dietary needs) would also be a welcome addition!
1 tablespoon of flax seed meal mixed with 2 tablespoons of water (egg substitute) – mix that in a small cup and let it thicken for about 2 minutes.
1/4 cup of peanut butter
1/4 cup of coconut oil, melted
1/4 cup of maple syrup or agave nectar
1 tablespoon of vanilla extract or paste
1 cup Oat flour – take gluten free rolled oats and blend in a food processor or Vitamix until it reaches a flour consistency – I use Bob’s Red Mill
1/2 cup of almond meal or flour (you can repeat this process with whole almonds if you don’t have the flour)
1/3 cup of rolled oats (I used Bob’s Red Mill gluten free)
1/2 cup sliced or slivered almonds
1/3 cup of coconut sugar
1/3 cup of toasted coconut shreds
3 tablespoons of sunflower seeds
2 tablespoons of chia seeds (black)
2 tablespoons of flax seeds
1 tablespoon of toasted sesame seeds
1 teaspoon of poppy seeds
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Preheat your oven to 350 degrees. Spray your 9×9 or 8×8 glass pan with baking spray – I used spray coconut oil and set that aside.
Into your stand mixer, with the paddle attached, blend all of the wet ingredients together until combined.
In a separate dry bowl, blend all of your dry ingredients together and then add them to the wet mixture. Blend to combine. Spoon your mixture into your prepared pan and bake for 24-28 minutes or until golden around the edges. Let cool completely before slicing. Leftovers should be covered tightly or stored in a tupperware container.
— Knead to Cook