Posts filed under ‘3-quite easy’

Chia Recipe: MILA Whole Wheat Pizza Dough

recipedif31 cup all-purpose flour
1 scoop Mila placed in a 1/2 cup measure, then filled with whole wheat flour level to top
2/3 cup very warm water
1 envelope (8 gram or 2 1/4 tsp) Fleischmann’s quick-rising yeast1 Tbsp. cornmeal
2 tsp olive oil
2 tsp honey
1/2 tsp salt
Olive oil cooking spray
In a medium bowl, combine flours, Mila, yeast and salt. Mix well.

Measure very warm water in measuring cup, then stir in olive oil and honey.  Pour over dry ingredients and mix using a wooden spoon to form a ball.  Turn dough out onto a lightly floured surface.  Knead for 2 minutes.  Spray bowl with oil spray and place dough inside, adding another quick spray on top of dough.  Cover with plastic wrap and let rise in a warm place until double in size, about 20 mins.  Spray a 12-inch pizza pan with spray oil and dust with cornmeal.

Once dough has risen, turn out onto the pizza pan and flatten to fit the bottom and up the sides of pan.  A quick spray on top will stop your hands from sticking to the dough.  Top with sauce, toppings and cheese, as desired.

Bake in a 425 degrees F oven for about 15 minutes.  Cut and serve hot.

Submitted by Mabel Cline
(Reprinted from


May 14, 2009 at 2:11 am Leave a comment

Chia Recipe: MILA Peanut Butter and Oat bran

recipedif31 1/2 cups oat bran
1 cup whole grain flour
3/4 cup peanut butter (smooth or chunky)
1/2 cup melted non-saturated fat margarine
1/2 cup applesauce
1/2 cup white sugar equivalent using sugar substitute such as Splenda
1/2 cup brown sugar equivalent using brown sugar substitute
1/4 cup water
6 scoops Mila
1 egg or 2 egg whites
3/4 tsp baking powder
1/2 tsp vanilla
1/4 tsp baking soda
Pre-heat oven to 350 degrees. Mix melted margarine and applesauce with sugars. Add egg or egg whites and mix well. Stir in peanut butter and vanilla; beat until smooth. Add remaining dry ingredients, including Mila, and mix well. Drop mix by teaspoon onto ungreased cookie sheet and bake for 10-12 minutes. Makes about 36 cookies.

Submitted by Dennis Farley
(Reprinted from

May 12, 2009 at 2:16 am Leave a comment

Two-Bean Chicken Rice

recipedif31 chicken, cut up (approx. 2 1/2 to 3 pounds)
2 16-oz. cans stewed tomatoes
1 10 oz. package frozen green beans
2 16 oz. cans chick peas, drained
2 medium onions, sliced
2 tbsp olive oil
1 tsp dried basil
1/2 tsp ground allspice
1 clove garlic, minced
2 scoops Mila
2 bay leaves

1 1/2 cups hot cooked white rice

Remove skin from chicken pieces. Heat oil in a large skillet over medium-high heat; add chicken and brown on all sides. Add onions and garlic. Sauté for 5 minutes or until onions are brown.

Add undrained tomatoes, basil, allspice, Mila and bay leaves to skillet. Bring to a simmer; reduce heat. Cook, covered, for 20 minutes. Remove bay leaves.Add green beans and chick peas to skillet. Simmer, covered, for 10 minutes or until beans and chicken are tender. Spoon rice onto a serving platter. Arrange chicken and vegetables over rice.

Submitted by Irene Gonzalez
(Reprinted from

May 10, 2009 at 2:22 am Leave a comment

Barbeque Beef Brisket

recipedif32-3 lbs. Flat cut Beef Brisket
1 8 oz Jar Chili Sauce
1 12 oz. Can Original B& M Beans
1 12 oz. Can Coke
1 Medium Onion
1 Heaping Tablespoon of Mila

Chop onion into small pieces. Brown in large frying pan with 1 pat butter.

Add Brisket and sear the meat in same fry pan to hold in the juices.

Add Chili sauce, B& M Beans, 1 can of Coke and Mila.

Cook over medium heat covered for approximately two hours.
Remove meat from heat and cut into slender slices and return to the gravy .

Serve with Broad Egg Noodles

Makes 4-6 servings.

Submitted by Nancy Salemi
(reprinted from

May 3, 2009 at 2:37 am Leave a comment

Hearty Winter Stew

recipedif31 Rotisserie Chicken (Premade from the grocery store)
2 Boxes of Low-Sodium Chicken Broth
2 Cans of Red Kidney Beans (medium sized cans)
2 Cans of White Kidney Beans (medium sized cans)
2 small cans of tomato paste
1 Large White Onion
Olive oil
2 Summer Squash
1 Zucchini
1 small package of celery
3/4 bag of frozen corn
3-4 scoops of Mila
4-6 Tbsp of Flour
2-3 Tbsp of Chili Powder
2-3 Tbsp of Cumin
1 Tbsp Minced Garlic
1 Tbsp Basil
I Tbsp Parsley
Sea Salt and Pepper to taste

In a pot sauté olive oil (about two swirls around the pot), minced garlic, chopped onions, chopped summer squash, chopped zucchini, and chopped celery. Add about 2 more swirls of olive oil and a cup of the chicken broth. Let it sit and simmer for about 15 to 20 minutes, stirring occasionally. You want the veggies to be somewhat soft and the celery and onions to be cooked mostly through. While this is heating, debone the rotisserie chicken. At the end of the 20 minutes of veggies sautéing add the rest of the chicken broth. Take one of the empty containers, fill it half way with water, and add that to the soup as well. Then add the corn, chicken, the two cans of tomato paste, the cans of beans, the chili powder, the cumin, salt and pepper, Mila and two swirls around the pan of each parsley and basil. Let it simmer on low for about 30 minutes stirring occasionally. Cook longer if necessary for the tastes of all the ingredients to combine and the vegetables to soften more. Towards the end of cooking and before serving, while still on low heat, one by one add the Tbsp’s of flour, stirring each in completely –this thickens the soup and makes it more of a stew. Then serve with a sprinkle of parmesan cheese if desired. Makes about 15 to 20 servings.

Submitted by Jesse Dagilis
reprinted from

April 30, 2009 at 2:43 am Leave a comment

Fresh Mila Granola

recipedif32 cups old fashioned oatmeal
1 cup unsweetened coconut
1 cup whole wheat flour
1 cup sugar or sugar substitute
2 scoops of Mila
1 tablespoon of honey
2 sticks of butter
1 teaspoon of baking soda
1 teaspoon of vanilla
Your favorite extras such as raisins, cranberries, chopped walnuts or chopped pecans

Mix oats, coconut, flour, Mila and sugar or sugar substitute in a large bowl.  Melt butter and honey in a saucepan and add baking soda.  Pour over oat mixture.  Stir well and add your choice of extras.  Spray a 9×11 pan with cooking spray.  Pour mixture into pan and press down.  Bake at 325 for 20-25 minutes.  Remove from oven and cut into small squares.  Turn oven off and place baking dish back inside oven for 1 hour.

Submitted by Kristen Williams
reprinted from

April 28, 2009 at 2:48 am Leave a comment

Pumpkin Spice Cookies

recipedif32 1/2 cups flour
1 1/2 cups sugar
1 cup pumpkin
1/2 cup Mila
1/2 cup butter, softened
1 large egg
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp pumpkin spice
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 350. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Next thoroughly mix in Mila. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15-18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

2 tbsp powdered sugar
1 tbsp butter, melted
3 tbsp milk
1 tsp vanilla

Combine powdered sugar, milk, melted butter and 1 tsp. vanilla in small bowl until smooth. Drizzle glaze over cooled cookies.

Submitted by: Janie Peeler
reprinted from

April 26, 2009 at 2:52 am Leave a comment

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