Posts Tagged ‘Chia Seeds’

Hearty Breakfast at Food Stamps Cooking Club

August 30th, 2013
A hearty and heart healthy breakfast is just the thing for everyone in your family as school gets into high gear and summer's heat becomes fall's chill...

A hearty and heart healthy breakfast is just the thing for everyone in your family as school gets into high gear and summer’s heat becomes fall’s chill…

We expect temps today in the high 90s.  The Normanator and I plan to stay close to the A/C and suggest you do the same, drinking plenty of water.  Make sure everyone you love is safe and well hydrated.  The holiday weekend that lays before us will probably include outdoor fun so do take good care!

The heat that plagues us now will soon be the chill we complain about.  Having a good start to busy, chilly days is imperative!  The Imperfect Homemaker offered a nifty recipe some time back; I am sharing it with you now because it is inexpensive, easily and quickly made and it tastes DIVINE.

Maple Pecan Granola

From Kelly at The Complete Guide to Imperfect Homemaking

“I love the ease of granola for breakfast. I love the crunchy sweetness. I love that everybody in the family eats it happily without complaining. I love that my older children can serve themselves while I nurse the baby and sip my coffee.

And I love that this recipe is so simple that I can make it from memory in my groggy pre-caffienated state.

This recipe makes enough for our whole family to eat it for breakfast twice if served with yogurt, fresh fruit, and a tiny bit of self restraint!

 In a mixing bowl, combine:

  • 3 cups of old fashioned or “large flake” rolled oats
  • 2 cups of chopped pecans
  • 1/4 cup chia seeds (super-duper good for you and available at health food stores and well stocked grocery stores or online 
  • 1/2 tsp sea salt

In a small pot combine:

  • In a small pot, combine:
  • 1/2 cup coconut oil
  • 1/2 cup real maple syrup
  • a splash of vanilla extract

Heat until the coconut oil has melted.

Pour wet ingredients over the dry, and stir.

Spread granola out on two parchment lined cookie sheets and bake in a 300 degree oven for 12-15 minutes or until fragrant and slightly golden brown.

The trick to perfectly cooked granola is to remove it from the oven just before you are convinced it is done, because it will continue to cook a little even after you’ve removed it from the oven.

Cool completely before moving to a tightly sealed glass jar. 

Serve sprinkled on yogurt, alone as a yummy crunchy snack, or in a bowl with milk.”

As you can see in the photo above, Mother Connie is out of pecans, so I will be using walnuts.  Let’s hope the Kitchen Patrol is on another detail while this project is underway.  Also, we are temporarily out of the large flake oatmeal, which we much prefer, so the quick stuff will have to do for now.

If you have never used Chia seeds, you are in for a treat!  They come in black or white.  We prefer the white, as we understand they pack a bigger punch.  Because we are raisin fans, we will use those also.

Thanks to Kelly for her recipe and a peek into her busy family life!

Are you living on a dime?  Do you enjoy the challenge of wrestling with the food budget,  S  T  R  E  T  C  H  I  N  G   every food dollar?  Maybe you are a holder of an EBT card for WIC or SNAP…you might be receiving food from a food drop, food bank, food pantry or food commodities.  Knowing how to cook, understanding what value is in various food items and knowing that you are supported NOT JUDGED is vital to feeding your loved ones well and wisely.

We are just thrilled to see the new faces in the Club House.  This is so gratifying to Mother Connie and the Food Stamps Cooking Club.  We are all in this together, kids, and we are here to help one another.

Above all,  remember that you are loved and appreciated!

Connie Baum

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Food Stamps Cooking Club: Ch-Ch-Ch-Chia?

July 28th, 2010


I HEART CHIA SEEDS...and these amaranth seeds, too!

No doubt you’ve heard that annoying jingle for the green and living Chia pets…what you may not know is that those little seeds are powerhouses of nutrition and flavor!

Renita, who is a frequent contributor and Club Member, turned us onto these beauties.  She found a recipe for Chia Pudding and the stampede to get these seeds was on!  We offer her recipe here and cannot overemphasize how delicious and nutritious it is.  PLUS-and this is critical for Food Stamps Cooking Clubbers-it is economical. Furthermore, it could become your family’s new favorite comfort food!


2  cups almond milk, rice milk, coconut milk or fruit juice

1/2  cup Chia seeds

1/3  cup honey  *Or use 15-20 drops Stevia

1/2 – 1  teaspoon vanilla or almond extract

1/4 – 1/2  teaspoon cinnamon

Stir.  Use raw Cacao Powder for chocolate flavor if desired.

Keep in fridge and use for breakfast, lunch, dinner or snacks!

Here are some facts about Chia seeds you may find interesting:

  • Chia seeds are rich in Omega 3 – it has 700% more than wild salmon!
  • Soaked Chia seeds are gelatinous, so are ideal for adding to soups and puddings
  • Considered to be a Superfood, Chia seeds soak up 9 times their weigh in liquid.  Add 9 teaspoons of water for every teaspoon of Chia seeds you put into any dish.
  • For baking, make a gelatin and replace 1/2 the oil in your recipe with the equivalent…if your recipe calls for 1 cup of butter or oil, you would use 1/2 cup of oil or butter and 1/2 cup of the Chia gelatin
  • Chia seeds can be ground in a coffee grinder or food processor to be used to dredge meats before frying or baking.
  • Chia seeds have 500% more calcium than milk; 200% more iron than spinach; 1400% more magnesium than broccoli; and they are rich in fiber, protein, selenium and phosphorous!

Wouldn’t it be fun to make up a batch of this yummy-ness and pour it into ice cube trays so you could give your kids “cubes” of pudding? Kids are going to love this stuff and you’ll be happy to have them eating such a healthy snack!

For users of SNAP or WIC or Angel Food Ministries, this could really be helpful.  If you utilize a food pantry or have food commodities Chia seeds could help you stretch those food dollars.  If you are frugal and health conscious you will be delighted to have Chia seeds on your pantry shelf.

Boy, do we ever owe Renita for this one!  Thanks again, Renita!

We hope you will send your food ideas to because we love getting mail and we love, love, love getting your comments here!  Thank you for your participation!

Connie Baum

The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

Food Stamps Cooking Club: Cooking Class Was Bananas?

July 27th, 2010


Creating video didn't work out...we went bananas having FUN, though!


Honestly, every effort was made in getting a video for you but it was not meant to happen, apparently.  Let’s just say the whole attempt was a challenge we did not meet.  Boo Hoo…

Mother Connie is getting a reprieve, though.  Another offline class is in the works.  Surely that video will work this time!

The Cooking Class was a total hoot.  We cooked, we laughed, we ate and then we had dessert.   Twice ! It’s not easy to pack up a kitchen and move it 2 hours away but the fun of cooking for an audience and sharing ideas with other foodies made it worth the effort.  Having two desserts for one meal made it even better.  grin

This class was designed specifically for a Group Home.  They are on a budget and have dietary considerations to think about as they create menus and meals.  We offered them Filipino food, Pancit; we made a spaghetti carbonara dish; we built a big salad; we demonstrated a flashy, healthy peach dessert.  Just for good measure, we had TWO DESSERTS!  After we tasted Renita’s Chia Pudding we all ran out to buy Chia seeds and almond milk!

Are you using SNAP or WIC?  Do you depend on a food pantry or food commodities?  Do you use Angel Food Ministries or Farmers Markets?  Maybe you are just frugal.  In any case, you will benefit from knowing how to create these tasty offerings for the people you love best.  They are affordable and fabulishous!

I want you to know how to make these desserts because they are easy and nourishing:


8 peaches, washed, dried, peeled and cut into slices

1  cup honey

1 tablespoon butter

Heat the honey gently in a saute` pan.

In a large skillet over medium heat, melt the butter.  When it begins to look foamy, add the peach slices, allowing them to be coated.  It will take from 3 to 5 minutes for them to cook.  Pour the heated honey over the peaches and stir to blend.

After the mixture has cooled, put the peaches into ramekins or custard cups and top with this mixture:

Streusel Topping:

1/2  cup butter, melted

1   cup powdered sugar

1  cup ground almonds

1  cup all purpose flour


Mix together to incorporate everything and mixture looks clumpy.  Spread on baking sheet and bake at 350 degrees for 8 to 10 minutes.  Stir half way through the baking process.  Sprinkle over the peach dessert for an impressive topping.

***This streusel is so delish that you will want to keep a container of  it around to use on top of your oatmeal, ice cream, other fruit desserts, or coffee cakes.  You may want to keep it under lock and key or the kids will eat it ALL.  grin

Tomorrow we will have the details about Renita’s luscious Chia dessert!

It is our sincere hope that this information is helpful to the masses.  Your interest in receiving our series of cooking tips and occasional messages indicates there is a need for what we do.  This is extremely gratifying.

Connie Baum

The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.