Better Body Foods: Strawberry Lemon Chia Muffins and Crispy Quinoa Recipes

Is there anything NOT to love about Better Body Foods?

I’d already fallen in love with some of their PBFit powders, vegan protein powders and coconut oils. I love knowing that all their ingredients are clean and organic and that I’m never buying anything with sketchy additives if I’m purchasing their brand. Their quinoa and chia seeds are no exception, and the two protein-dense ancient grains are even tastier, coming from a source that’s verified as both organic and non-GMO.

I obviously used both chia seeds and quinoa on a regular basis, and the low price of both items through BBF, make them a cost-effective and delicious nutrition source, and the main reason I use this brand over others. I especially love the tri-color quinoa option! Does anyone else think that this version tastes wayyyy better than just the regular white or plain red? If you agree, than you definitely want to check out this variation from Better Body.

I used the chia to make this super yummy strawberry lemon muffins and I can’t even keep them in the house anymore because I’ll eat all of them in one sitting. Same goes for this cripsy quinoa, which is my FAVORITE way to consume the grain.  It’s protein-packed and versatile in a number of dishes, like as a salad and avocado toast topper.

Check out all the other amazing products from BBF and make sure to try these simple recipes below!

STRAWBERRY LEMON CHIA MUFFINS (adapted from a Vegan Richa recipe)

1 1/4 cups all-purpose flour

2 tbsp shredded coconut

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 cup full fat coconut milk

Juice of two lemons

3 tbsp chia seeds

1/2 cup coconut sugar

1 tsp vanilla extract

1 cup chopped strawberries

• Preheat oven to 350 degrees
• Mix together flour, coconut, baking powder, baking soda and salt in one bowl
• In another bowl mix together coconut milk, lemon juice, chia seeds, coconut sugar and vanilla extract
• Let wet ingredients set in the fridge for at least 20 minutes
• Then mix into flour blend and stir in strawberries
• Pour into greased muffin tins and bake at 350 degrees for 25 minutes

CRISPY QUINOA

Leftover quinoa is the only ingredient!

• Set your broiler on high, and an oven rack at the middle of the oven
• Spread leftover quinoa on a baking sheet, in a single layer
• Set under the broiler for 3-5 minutes, watching closely so it doesn’t burn
• Turn over or shake and broil for another 2-3 minutes or until crispy-if you hear some quinoa start popping, that means it’s perfect!
• Sprinkle over salads or on avocado toast