BBQ Grilling Season Giveaway

Nothing says summer like grilling!  But have you ever tried including chia seeds with your grilling recipes?

Grilling is already one of the healthiest ways to cook , as long as you’re careful with marinades, and by seasoning meats and vegetables with herbs like basil, oregano and thyme, and adding Salba chia seeds, you can give your favorite recipes a boost of nutrition!

POST YOUR PIC & WIN:  Like Body Rebooted & Salba Smart on Facebook in the Rafflecopter widget below and then post your healthy BBQ grilling pics on instagram - tag @BodyRebooted and use the hashtag #BRBBQ.  TWO winners will be chosen at the end of June to receive a Salba Chia Whole Seed BOOST sleeve AND a Salba Chia Premium Ground BOOST sleeve.  You must post a picture to win. And…..GO! a Rafflecopter giveaway

Here are few fun recipe ideas to get you started:

Fruit Salad with Salba Chia Seeds 


  • 4 T Salba chia seeds
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 5 cups cubed watermelon
  • 1 cup fresh blueberries
  • 1 green apple, cubed
  • 2 medium cuties clementines, peeled
  • 2 cups sliced fresh strawberries
  • Mint sprig, garnish

Directions: Combine everything & enjoy!

Baby Kale Salad with Strawberries and Salba Chia Seed Dressing


  • 5 oz baby kale (or other lettuce)
  • 2 cups sliced strawberries
  • Any additions you would like (almonds, cheese, etc.)

For the dressing:

  • 1/2 T Salba chia seeds
  • 1 T red wine vinegar
  • 1 T apple cider vinegar
  • 1 T olive oil
  • 1 ½ T honey (or agave)

Bonus! Place Salba Chia seeds on a baking sheet and bake at 350°F for 1 hour. The seeds will become crunchy and add texture to salads just like sesame seeds!

Salba Chia Chicken Strips


  • 5 boneless, skinless chicken breasts
  • 1 cup plain yogurt (dairy-free_
  • 1 T grainy mustard
  • 2 cups panko bread crumbs, gluten-free
  • ¼ cup Salba chia seeds
  • 2 tsp dried sage
  • 2 tsp kosher salt
  • Fresh ground pepper


  1. Rinse the chicken under cold water and pat dry. Slice each breast into strips and set aside.
  2. Combine the yogurt and mustard in a bowl; add the chicken and allow it to marinade for a minimum of 30 minutes or up to 8 hours.
  3. Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine the panko, chia, sage, salt and several grinds of pepper in a medium bowl and stir well.
  4. Dredge the chicken into the panko mixture and coat all sides well. Place on the baking sheet and repeat with the remaining chicken. Bake for 15–20 minutes or until cooked through and panko turn golden. Serve warm.

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