We’d bet Cassie Johnston has no trouble resolving to eat healthy every New Year. With the delicious, flavorful superfood-laden recipes in Chia, Quinoa, Kale, Oh My! she makes it clear that eating well can be delightful. Not only that, she supplements her recipes with tips for the best superfoods to use and to substitute for other ingredients. Check out the tips and recipes that shared today:


Chocolate-Coffee Energy Bites


  • Yield: 12 pieces
  • Cook: 5 minutes


1 cup Medjool dates (about 15 whole dates)
1/2 cup raw almonds
1/4 cup unsweetened cocoa powder
2 tablespoons ground coffee
1 tablespoon chia seeds
Pinch of salt


  1. Combine all the ingredients in a food processor.
  2. Pulse until the almonds are in very small pieces and the mixture holds together when squeezed.
  3. Using wet hands, form into twelve 1-inch balls.

Orange-Pomegranate Steel-Cut Oatmeal


  • Yield: 4 servings
  • Cook: 45 minutes


2 cups low-fat milk
1 1/2 cups water
Juice and zest of one orange
Pinch of salt
1 cup steel-cut oats
1/4 cup pure maple syrup
1/2 cup pomegranate arils
1/4 cup hulled sunflower seeds


  1. Bring the milk, water, orange juice and zest, 
and salt to a boil in a medium-size saucepan over medium-high heat.
  2. Once boiling, 
stir in the oats, lower the heat, and simmer for 
30 to 40 minutes, or until the oatmeal is thick and no longer liquidy.
  3. Divide among four bowls and serve topped with the maple syrup, pomegranate arils, and sunflower seeds.

Shrimp Tacos


  • Yield: 4 servings
  • Cook: 20 minutes


1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 pound raw shrimp
1 small head read cabbage, shredded
1/2 cup fresh cilantro, minced
2 green onions, sliced
1/2 teaspoon ground cumin
Zest and juice of 2 limes
1/2teaspoon garlic powder
2tablespoons cider vinegar
2tablespoons honey
12 small corn tortillas
1/2 cup crumbled Cotija cheese
Lime wedges


  1. To prepare the shrimp, combine all the shrimp ingredients in a resealable plastic bag, toss to coat the shrimp, and then let marinate for 30 minutes.
  2. Meanwhile, prepare the slaw by combining 
all slaw ingredients in a bowl, tossing to coat.
  3. To prepare the tacos, heat a skillet over medium-high heat, add the shrimp, and cook until pink and opaque, about 5 minutes.
  4. Assemble the tacos by placing a spoonful of 
the slaw on each tortilla, topping with a few shrimp and a sprinkle of Cotija cheese, and serving with lime wedges.

Chia, Quinoa, Kale, Oh My! was published by The Countryman Press in January 2015, and can be bought for $21.95 on, or at bookstores and online retailers.


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