How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

Consider this: until the most recent times, grains were the staple diet, while meat was a luxury reserved for the wealthy few. However, today, in our affluent society, we use grain to fatten the cattle stock! Many critics say this is a wasteful uses of resources, as it takes less grain to feed a person directly than it takes to fatten animals to feed that person. More and more of our population has become vegetarian not only for the reason mentioned above, the reason being that vegetarians are less likely to be obese or have heart or kidney disease and/or diabetes. it is a known fact that vegetarians have lower blood pressure, and much fewer incidents of digestive tract diseases. As well, vegetarians healthy recipes are a more economical use of the earth’s resources.

Consider this: on the whole Americans consume about twice the amount of protein required, and medical experts warn that we are paying for our high meat consumption, and animal fats as well, through record rates of strokes, heart disease and certain cancers and other disorders. Of course, there are many non-believers.

Healthy Vegetarian recipes must combine grains, seeds and legumes in order to get the amount of protein they need with all the essential amino acids. There are numerous amounts of healthy vegetarian recipes. Some examples of these are;

rice and beans, bean-vegetable chili served with tortillas, baked beans and corn bread, hummus, cheese rolled in chopped nuts, bread sticks with sesame seeds, macaroni and cheese, and split pea soup. These are complimentary proteins. A healthy vegetarian diet must contain enough iron as the iron from plant sources serves only 1/4 as much as meat does. Every healthy vegetarian recipe should include a high amount of Vitamin C as the Vitamin C helps the to promote iron absorption. Good food high in Vitamin C are citrus fruits, potatoes, cruciferous vegetables, peppers melons and strawberries. Vitamin D is needed for calcium absorption and is contained in the foods egg yolks, fortified milk and fatty fish. Also, exposure to sunlight enables the body to manufacture Vitamin D.

Healthy vegan or have a much more difficult time in consuming enough calories without supplements. Vegan and fruitarians must consume large amounts of nut butters, dried fruits and breads just to maintain their weight.

The facts remain – eating healthy vegetarian recipes has many health benefits, one of which being the avoidance of OBESITY – the reason being their healthy vegetarian recipes are bulky, filling, high in fiber, low in fat and therefore, low in calories. Studies have shown that a cholesterol free plant based diet is also low in saturated fats and can reduce the risk of atherosclerosis, heart disease and stroke. Healthy vegetarian recipes also have proved to show less osteoporosis, kidney stones, gallstones, and adult-onset diabetes.

Having read the above information, which would you choose? Healthy Vegetarian Recipes?

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

England

There are many great traditional English recipes, but one that still holds a firm place in the hearts of both the British and anyone who has ever had a roast beef dinner the Yorkshire way is the “Yorkshire pudding.” The Yorkshire pudding is essentially a bread-like item baked in a muffin pan to give it a bowl shape. They are traditionally served as a side to a roast beef and vegetable dinner with gravy, but you’ll find that they go well with practically any dish that contains brown gravy. The recipe is as follows:

3 eggsPinch of salt1 pint of milk2/3 cup of flour

Pre-heat your oven to 475 degrees F. Put a greased muffin pan in to heat up while you prepare the batter. Beat the eggs and salt together, then add milk and flour. Stir until smooth. When your muffin pan is hot, take it out of the oven and pour batter into each cup—about half way should do. Return the pan to the oven to bake for a few minutes until the puddings are golden brown. These should be the last items added to your plate and topped with brown gravy.

France

We have an easy recipe here for pineapple bisque. Bisque dates back to the 1600s and is traditionally a soupy concoction that contains some form of meat—usually seafood. The recipe we have for you here is a sweet, frozen twist on the original, but you should enjoy it quite well as a quick dessert or snack. Here’s the recipe:

4 eggs1 cup pulverized sugar1 pint of cream1 small can of shredded pineappleBrandy to taste

Beat the yolks of the eggs with the sugar. Add the cream and stir until the mixture is very light. Add the shredded pineapple. Mix well with a small glass of brandy and then let it freeze. Once frozen, serve in small glasses.

India

Rice is an essential part of the Indian culture. It is a cheap and highly available resource that often helps to curb the spiciness of many traditional Indian dishes. Here we have a recipe for Indian rice that you can put with nearly any main dish, but it particularly goes well with an Indian curry.

1 cup of rice1 cup of chicken brothPinch of curry powderSalt and pepper to taste1/2 teaspoon of saffron

Bring the chicken stock and saffron to a boil, then add the rice. Mix in curry powder and season to taste with salt and pepper. Reduce to a low heat and cover. Let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

China

Many of us have likely had the pleasure of visiting a good Chinese buffet or take-away, but you don’t have to go out to have a great Chinese meal. Stir-fry chicken is probably one of the easiest DIY Chinese meals that don’t require a great deal of time or effort! Below is a basic chicken stir-fry recipe that is terrific served with plain rice or Asian noodles.

2 chicken breasts1 chopped onionBamboo sprouts, green beans, peas, and carrots to tasteWalnuts (if desired)Shredded pineapple (if desired)Soy sauce or stir fry sauce

Cut the chicken into cubes and place in a well-oiled skillet or wok. Fry until chicken is fully cooked, then start adding the chopped veggies of your choice. Add some soy or stir fry sauce and parsley. Serve with shredded pineapple.

See, the idea of cultural foods doesn’t necessarily have to make you think of boiled tongue or lamb intestines! There are plenty of great foods all over the world that are just waiting to be explored. Will one of these great world recipes make it to your table?

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

Chocolate chip cookies come in two basic textures, chewy and crispy. This recipe is for the chewiest, most melt-in-your-mouth delicious chocolate chippers you’ve had. If you like crispy cookies, stay far away because these bake up puffy, light and never oily. The soft moist cookies are full of big gooey chocolate chips. They taste fantastic hot from the oven, and keep well in sealed containers. However, because they are moist and rich-tasting with no preservatives, they should be refrigerated after a few days to prevent mold. (Much like a bakery-fresh moist bread, these cookies need care to not go stale)

Extra fact:Most cookie recipes only make cookies of ONE size. If you attempt to make the cookies at a size that is not described in the original recipe, you’ll run into problems such as undercooking while edges burn, or over-done cookies despite the bake-time. These cookies can easily be made in ANY of THREE sizes!

From ¼ cup scoops of dough at once for giant cookies…to1.5 tablespoon sized medium cookies…and1 .5 teaspoon size regular cookies

With this recipe the size is totally up to you! Just adjust the baking time accordingly. (seen below) A big chocolate chip cookie can make a nice ‘thank you’ gift for someone you know. When it’s home made, it really shows you care…and you only need to spend minutes making them!

How could a chocolate chip cookie get even better?What if it had HALF the fat of an ordinary cookie?What if it tasted richer and chewier than an ordinary cookie?And what if it had fiber, and healthy nutrients as well?

The seemingly impossible becomes possible with this fantastic chocolate chip cookie recipe. In one easy batch, these could become your new favorites. Chia Gel is your secret to a better tasting, lower fat cookie that has extra nutrition. You can find the recipe for Chia Gel below.

Ultra Chewy Chia Chocolate Chip Cookies

What you’ll need:

Dry Ingredients2 cups flour½ heaping tsp baking soda ½ tsp salt¼ cup white sugar1 cup brown sugar2 cups semi-sweet chocolate chips

Wet Ingredients8 tbsp butter (works best if melted first)4 tbsp chia gel¼ cup apple sauce (unsweetened)1 tbsp vanilla1 whole egg1 egg yolk only

First, pre-heat the oven to 325 degrees and grease your cookie sheets. Mix the melted butter, and both sugars until well blended. Then add the vanilla, applesauce, whole egg and egg yolk. Stir again until thoroughly combined. Last add in your chia gel and stir again. In another bowl, combine the rest of the dry ingredients except the chocolate chips. (Flour, baking soda, salt) Once the dry ingredients are mixed, add them slowly to the wet ingredients with a wooden spoon. Stir only until just combined. Last, add in the 2 cups chocolate chips.

Suggestion:If you’re making large or medium size cookies, you can use Jumbo chocolate chips or chocolate chunks.If you’re making regular or small size cookies, regular-size chocolate chips work best

Sizes:If you use ¼ cup batter per cookie bake for about 15 minutes (Large)If you use 1.5 tbsp batter per cookie bake for about 12 minutes (Medium)If you use 1.5 tsp batter per cookie bake for about 10 minutes (regular/small)

When done baking, the cookies will become golden brown. The edges may appear lightly toasted but the centers will still be soft and puffy. Be careful not to over bake.

Make Chia Gel (a video)

Chia gel is super easy to make, and it’s the key to the healthy kick these cookies pack. Due to its unique gelling property, it replaces half of the butter in this recipe, without changing the flavor. Chia seeds have no flavor of their own when you make the gel with filtered water. You won’t even know they’re in the cookies.

1 tbsp dry chia seeds9 tbsp filtered water

In a seal-able container, simply scoop in the chia seeds and add the 9 tbsp filtered water. Stir with a fork to prevent clumping, and let stand for about 10 to 15 minutes. The seeds will each have formed a thick gel around them. This gel can now be used to replace up to half the butter or oil in almost any baked recipe.

To see for yourself what I’m talking about, go get a loaf of bread that you’ve bought from the store, now read the ingredient list and google all of the really long words that don’t sound like natural ingredients. You will be shocked at what you discover.

For example, the ingredient “monoglycerides,” found in almost every store bought bread, is actually hydrogenated oil/fat otherwise known as trans fat. Hydrogenated oil is oil saturated with hydrogen at a high temperature. This creates tight bonds with the hydrogen which allows it to remain semisolid at room temperature and increases shelf life drastically by delaying rancidity. What allows it to be solid is how tightly the molecules of the fat bond to each other. In your blood stream this means the fat clumps to itself much easier and clogs your veins much easier.

This is why hydrogenated oils and trans fats have been labeled “the silent killer” because they dramatically increase the risk of coronary heart disease. The bread manufacturers try to be sneaky and put monoglycerides in the list of ingredients in place of hydrogenated oils to fool you. You could look at the nutrition panel on the same loaf of bread with the ingredient monoglycerides and under trans fats it will list zero grams. This is because under FDA regulations if the serving contains less than 0.5 grams of trans fat, the package is free to say it has zero.

But lets say you eat four slices of bread (with each serving containing 0.4 grams of trans fat) then you just consumed 1.6 grams of trans fat, despite the fact that the nutrition panel on your bread claims that it has zero grams of trans fat per serving.

You can’t trust store bought bread, it’s that simple. The bread manufacturing companies do what they can to save money in production of the bread but in the long run it costs you your health. The only solution that I’ve found is to bake your own bread. This isn’t as complicated as it sounds, it’s actually very easy once you learn how.

My favorite bread to bake is whole wheat bread because it’s so heart healthy and you get so many vitamins and minerals from it. If the whole wheat bread is made correctly you also get a really amazing tasting bread that can put store bought imitations to shame. I call them imitations because a lot of bread manufacturers actually use white flour to make “whole wheat” bread and then color it with caramel to make it look authentic. So again check ingredients on your bread. If the bread has unbleached enriched flour as the first ingredient you could actually be buying white bread disguised as whole wheat bread, look for caramel coloring in the ingredients list as well to prove this.

Other ingredients to watch out for:

Calcium sulfate: This is also known as plaster of Paris, this additive is used as a dough conditioner and firming agent. As it absorbs moisture and hardens quickly, one caution is that it can cause intestinal obstruction. It is banned in some countries.

Calcium propionate: This additive is used as a mold inhibitor but may be linked to migraines.

So do yourself a favor and start baking your own bread. It’s probably one of the greatest health choices you can make.