Ingredients:
½ cup almond flour
1 tbsp. buckwheat flour
2 tbsp. Ultimate CHIAlife
1 tbsp. baking powder
1 tsp. natural sugar substitute
⅔ cup almond milk
½ cup fresh blueberries
Natural maple syrup

Directions: Combine almond flour, buckwheat flour, chia seeds, baking powder, and sugar substitute in a large bowl. Slowly incorporate almond milk. Lightly coat a large skillet with cooking spray and heat over medium heat. Gently ladle the pancake batter into the skillet to make 5- to 6-inch rounds. Sprinkle blueberries onto pancake rounds. When bubbles begin to set around the edges and the griddle side of the pancake is golden, gently flip and continue to cook 2 to 3 minutes or until pancake is set. Remove from skillet and serve with maple syrup. Serves 2-3.

Ingredients:
4 tsp. olive oil
3 cloves garlic, diced
2 medium green onions, chopped
2 tbsp. Ultimate CHIAlife
1 cup whole grain couscous
4 tsp. chopped fresh basil
   or 2 tsp. dried basil
2 cups organic chicken broth
½ tsp. salt

Optional:
¼ cup grated Parmesan cheese

Directions: Heat olive oil in 3-quart saucepan over medium-high heat. Add garlic and onions; cook until brown (about 4 minutes). Add chia seeds and toast for about 30 seconds. Stir in couscous, salt, and dried basil (if using fresh, add just before serving). Add broth and bring mixture to a boil, then remove from the heat. Cover and let stand about 5 minutes. Fluff couscous with a fork, and stir in basil (if using fresh). If desired, add Parmesan cheese at this time. Serves 4.

Ingredients:
½ tsp. each olive oil and
   toasted sesame oil
1 tbsp. ginger
½ medium onion, sliced
3 tbsp. tamari
¾ cup organic vegetable broth
   or purified water
3 cups kale, chopped
2 carrots, sliced thinly
½ bell pepper, sliced thinly
3 oz. mushrooms
4 cloves garlic, chopped finely
2 medium tomatoes, chopped
2 tbsp. Ultimate CHIAlife
5 cups brown rice, cooked

Directions: In a large wok or skillet, sauté ginger and onion in oil over medium heat until softened (approx. 3 minutes). Add tamari and broth or water. Stir fry for additional 3 minutes. Add remaining vegetables, garlic, tomatoes, and chia seeds. Cover and cook, stirring occasionally, until vegetables are tender but still firm (approx. 10 minutes). Serve over rice and enjoy. Serves 6-8.

Ingredients:
2 cups red apples,
   sliced thinly
2 tbsp. canola oil
1 tsp. vanilla extract
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ cup granola mixed with
2 tbsp. Ultimate CHIAlife

Directions: Preheat oven to 350°. Combine apples, canola oil, vanilla, cinnamon and nutmeg in a medium bowl. Transfer mixture to a shallow glass baking dish. Top with granola and chia seeds. Bake 30 to 40 minutes until apples are tender and edges are bubbly. Let cool slightly and serve. Serves 4.