At seventeen years old, two weeks shy of graduating from high school and a month short of starting college, I was diagnosed with Stage 4 Alveolar Rhabdomyosarcoma, a soft tissue cancer. My diagnosis meant that I had a 30% chance of survival, and it was time to fight. I went through fifty-four weeks of chemotherapy, exactly one year of treatment, and six weeks of proton therapy radiation before hearing the words, “You are cancer free.” My cancer diagnosis brought many obstacles that my doctors thought I would never overcome. They were wrong. Five years later, I have overcome all of the obstacles each and every doctor told me I would never do. One example is that they told me the longest distance I would run is five miles. Little did they know that I would complete six full marathons, one being Boston, after beating cancer. I owe a lot of my success to the lifestyle I live every day. That is why I am an advocate for living a healthy lifestyle, because without it, my battle with cancer would have been completely different.
With that in mind, here are a few of my favorite recipes that fit into my lifestyle, featuring one of my favorite ingredients: flax seeds!
(Servings: 8 Slices)
A better pizza crust? No way! This recipe is a total good-for-your-gut pizza crust, and it’s just what your body needs when it craves greasy pizza. With the combination of olive oil, chickpeas, and milled flax seed, the nutrients in this crust are unbelievable. While this will not be exactly like real pizza crust, it does make a great substitute for a favorite food item we all love.
- 2 cups of cooked Chickpea Pasta or Organic Chickpeas
- ½ cup of Organic Milled Flax Seeds
- 1 egg
- 2 tbsps of nutritional yeast
- 1 tbsp of Organic Extra Virgin Olive Oil
- 2 tbsps of Water
- Pinch of Italian Seasoning and Minced Garlic
- Preheat oven to 400 F.
- In a food processor, blend all ingredients together until a pizza dough like batter forms.
- On parchment or wax paper, roll out pizza crust into a circle and bake for 10 minutes.
- After 10 minutes, pull the pizza crust out and top with your favorite toppings. Put it back in the oven for another 5-10 minutes to cook all toppings and crust.
(Servings: 1 waffle)
Fluffy Belgian waffles, mini waffles, or even pancakes— whichever one you prefer, adding flax seeds to the recipe will boost your morning breakfast. With this recipe, it truly can be catered to any waffle or pancake you want. I love Belgian waffles, because who doesn’t love giant waffles! Most waffles and pancakes have no added benefits but the added flax seeds give them an added boost of fiber*.
- 2 tablespoons of Organic Milled Flax Seeds
- ¼ cup of paleo pancake mix
- ¼ cup of pumpkin puree
- 3 tablespoons of liquid egg whites or 1 egg
- 1 tablespoon of almond milk
- 4 tablespoons of water
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of apple cider vinegar
- Organic ground cinnamon
- Mix all of the ingredients listed in a bowl.
- Pour into a heated waffle maker.
- Top with all of your favorite waffle toppings!
- Pumpkin puree does not make the waffles taste like pumpkin, it really just helps the waffles rise a little more and brings extra fluffiness to them!
- If you do not have or use a paleo mix, you can simply replace it with your favorite waffle mix. The key here is to just add 2 tablespoons of Brandless Milled Flax Seeds to any waffle or pancake mix to get the nutrients that are in it!
(Servings: about 10 slices)
- 2 ripe bananas
- 2 eggs
- ½ cup of almond milk
- ¼ cup of Organic Grade A Maple Syrup
- 2 tablespoons of Organic Coconut Sugar
- 2 cups of Organic Milled Flax Seeds
- ½ cup of almond flour
- 2 tablespoons of Organic Black Chia Seeds
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 2 teaspoons of Organic Raw Apple Cider Vinegar
- Organic Ground Cinnamon (I love cinnamon, so I add a lot)
- 1/3 cup of chopped dates
- ½ cup of pumpkin seeds
- Preheat oven to 350 F. Grease a loaf pan and set aside.
- In a food processor, blend the bananas, eggs, almond milk, maple syrup, and coconut sugar until everything is mixed well.
- Add in the milled flax seed, almond flour, chia seeds, baking soda, baking powder, apple cider vinegar, and cinnamon. Mix together.
- After everything is blended, stir in the chopped dates and pumpkin seeds.
- Pour into the greased loaf pan and bake for 1 hour.
- Slice and enjoy with your favorite nut butter!
Note: I chose pumpkin seeds and dates, but you can substitute those ingredients with any choice of nut or dried fruit. You could even add chocolate chips, if you wanted to!
Tuna meatballs or burgers are one of my favorite dishes to make. They are very easy to throw together and you can flavor them to pair with any type of dish. By adding in the flax seed, you’re not only getting the nutritional benefits of the flax seed, but the flax works as a binding agent for the meatballs to hold them together. Now, you’re getting extra fiber* without having to add any type of flour, egg, or breadcrumbs to your meatballs!
- 1 1/2 Wild Albacore Tuna in Water Pouches
- 2 tablespoons of Organic Milled Flax Seed
- 1 tablespoons of Organic Mayonnaise or other good fat (Organic Extra Virgin Olive Oil, Avocado Oil, Organic Virgin Coconut Oil, etc.)
- Mix all ingredients together and form into a meatball.
- Place meatballs in a pan over medium heat and cook until crispy.
- Throw over your favorite dish, like zoodles or salad.
(Servings: about 10 )
What are twisted Chick-O-Stick dough balls? That sounds like a mouthful, because it is a mouthful— a mouthful of yumminess! If you ever had a Chick-O-Stick as a child, then you know the amazing flavor they bring. If you have never had a Chick-O-Stick, I recommend you go try them now! I was able to recreate the flavors using my own ingredients, and I was able to get the nutrients your body needs when it craves a snack or more. For this recipe, I added flax seed because I needed something to make them stick together, and it added extra fiber* to this delicious morning, afternoon, or evening treat!
- 1 cup of dates
- ½ cup of Organic Milled Flaxseed
- 1 ¼ cup of Coconola Granola (has coconut in it already, added bonus)
- ½ cup of Peanut Pro Nut Butter or any peanut butter
- 2 tablespoons of Brandless Coconut Oil, Melted
- In a food processor, blend dates and coconut oil until dates are chopped and mixed in thoroughly with the coconut oil.
- Pour in flax seed, Grandy Oats Coconola Granola and NuttZo Peanut Pro.
- Mix until a cookie dough batter forms.
- Roll into ball shapes and set in fridge to allow them to harden.
- Store in the freezer or fridge.
- You can replace granola with any of your favorite brand, but the key is to have coconut in it. If it does not have coconut, add a cup of coconut to the mix.