Strawberry Chia Jam

Strawberry Chia Seed Jam

Looking for a healthy jam that is not loaded with sugar?? This Chia Seed jam is really easy to make and it has just 4 ingredients.

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Made with natural sugar, fresh fruit, and Chia seeds it is a perfect complement to those who are trying to eat healthy.  The gelling power of these tiny little seeds, allows us to transform a few cups of ripe fruit into a low-sugar, spreadable, spoonable, jam in about 20 mins!

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Chia seeds are a superfood and are packed with healthy omega-3 fatty acids, they are rich in fibre and protein, and they turn any liquid into a thick gel.  They absorb several times their mass in liquid, creating a jelly-like substance in the process.  The jam can be made using any fruit you like but my favourite is strawberry!  Here is what you need:

Ingredients

• 2 cups chopped fruit
• 1 to 2 tablespoons lemon juice, to taste
• 1 to 2 tablespoons honey, agave, maple syrup, or sugar, to taste
• 2 tablespoons chia seeds, plus more if needed

Instructions

1. Prepare the fruit as needed: Remove stems, pits, seeds, and skin, as needed.

2. Chop large fruits into small pieces. Berries can be left whole.

3. Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes.

4. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

5. Stir in the honey and lemon juice: Off the heat, stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice to taste.

6. Stir in the chia seeds and let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.

7. Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Recipe Notes

No-cook chia jam: Mash the fruit with a fork until pulpy and juicy, then stir in the rest of the ingredients. You can also combine all the ingredients in a blender, or use an immersion blender, and blend until the jam is completely smooth.

Uncooked chia jam tends to be a bit looser and more sauce-like than the stove top version; add extra chia seeds if you’d like a thicker consistency.

Getting rid of visible chia seeds: If you’d prefer not to have visible chia seeds in your finished jam, puree the jam in a blender or with an immersion blender. If you’d like to keep a somewhat chunky texture, blend just a portion of the jam with the chia seeds, then stir it back in with the rest of the jam.

Enjoy!

Xo Chelsea

Easy Yogurt Breakfast Popsicles

Easy Breakfast Yogurt Popsicles

Popsicles for breakfast??? Yes please!! These super easy popsicles take just 5 mins to make and they are healthy enough to eat for breakfast.  Made with greek yogurt, fresh fruit, and topped with granola, they make a complete breakfast!

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My kids think they are getting a treat every am but little do they know these popsicles pack some good nutrition.  The greek yogurt provides calcium and protein, the fresh fruit provides a ton of vitamins, and the granola packs extra protein and fibre.

You can use any fruit you like and if you are vegan you can use a dairy free yogurt instead of Greek yogurt.  The combinations are endless and they are a great summer treat for those looking for a healthy option!

Yield: 6-8 Popsicles

Prep Time: 5 minutes

Total Time: 4 hours 5 minutes (to freeze)

Ingredients

  • 1 Cup Greek Yogurt (or vegan yogurt of choice)
  • 1/2 Cup Milk (almond milk/coconut milk for dairy free)
  • 2 tsp Honey (maple syrup if you are vegan)
  • 1/2 Cup Granola
  • 1 Cup Berries/chopped Fruits

Directions

  1. Mix together the milk, yogurt and 1 tsp of the honey.
  2. Divide the mixture between your popsicle molds.
  3. Place a few berries into each mould.
  4. Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10 sec if you are struggling to mix it) and top the yoghurt with a little granola mixture.
  5. Place a wooden ice cream stick into each mould and place the popsicles into the freezer for at least 4 hours before consuming.
  6. To remove the popsicles, run the mould under a little hot water until they come loose.
  7. Enjoy!

xo Chelsea

 

Healthy 5 Ingredient Peanut Butter Granola

Healthy Peanut Butter Granola

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This healthy peanut butter granola is SUPER easy to make and it’s gluten-free, dairy free, refined sugar-free, and vegan! I like that this recipe isn’t super sweet and is made with nutritious ingredients.

All natural peanut butter, whole grain oats, honey (maple syrup if you are vegan), a little salt is all it takes to make this delicious and crunchy granola.  It’s super versatile and can be used to top your favourite yogurt, breakfast popsicle, or as a snack. My kids love it and often eat it will just a little milk added for breakfast.

It takes just 15 minutes to make and will last for a week when stored in an airtight container.  If you find the granola looses it’s crunch all you do is pop it back in the over to crisp it up again!

Ingredients

2 cups old-fashioned (or quick cooking) oats*
½ tsp ground cinnamon
¼ tsp sea salt
¼ cup natural peanut butter
¼ cup honey (or maple syrup for vegan)
½ tsp pure vanilla extract

Instructions

1. Preheat oven to 325 degrees F. Grease a large cookie sheet and set aside.

2. In a small bowl, mix together oats, salt and cinnamon. Set aside

3. Melt the peanut butter and honey (or maple syrup) together until smooth.
Remove from heat and stir in vanilla.

4. Stir in dry ingredients and mix until well combined.

5. Spread mixture on prepared cookie sheet.

6. Bake in the preheated oven for 20-25 minutes, or until granola is lightly browned, stirring the granola once gently half way through. (A great way to test to see if it is done is to remove a small portion of the granola from the pan and set it on the counter. If it hardens as it cools the rest of the granola is done)! The granola can burn quite quickly so be sure to keep an eye on it in the oven.  It darkens up once removed so best to take it out once it is slightly browned to ensure you don’t over cook it!

7. Remove from oven and let sit until cooled.

8. Once cooled, break apart and enjoy!

xo Chelsea

 

The Best Flourless Chocolate Chip Cookies

Best EVER Flourless Chocolate Chip Cookies

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These flourless chocolate chip cookies are really good.  They are a bit healthier than your standard cookie as they are made with oat flour (blended oats) instead of processed flour and coconut oil instead of butter.  Oats are a whole grain which means they are a good source of soluble fiber and help to reduce cholesterol levels.  They are also high in antioxidants, vitamins, and minerals.  I love using oat flour in place of regular flour whenever I can for the added nutritional benefits!

These cookies are super chewy inside with a nice crispy outside and are gluten-free for those who can’t have gluten.  They take just 20 mins to make including the bake time and I promise they taste exactly like the old-fashioned chocolate chip cookies your grandma used to make!!

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Servings: 18 cookies

Ingredients
2 teaspoons vanilla extract
1 large egg
4 tablespoons dark brown sugar lightly packed
1/2 cup coconut oil
1 and 1/2 cups oat flour (regular oats blended in a blender)
1/2 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1/2 cup dark chocolate chips
Optional: coarse sea salt

Instructions

1. Take regular old-fashioned oats and blend them until they resemble a flour or powder in a blender or food processor.

2. Combine the vanilla extract, large egg, and brown sugar in a bowl.

3. Melt the coconut oil and let it cool slightly before adding to the bowl.

4. Beat everything together until just combined.

4. Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.

5. Stir until just combined and then fold in the dark chocolate chips.

6. Chill the dough for at least one hour.
Preheat the oven to 350 degrees F.
Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet.
7. Bake for 8-10 minutes or until lightly browned around the edges.

8. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.

9. Enjoy!

Tips:
Scoop out the dough with a cookie scoop to avoid the coconut oil coming back to room temperature after the chilling. Don’t have a cookie scoop? Use a spoon and your hands, but then re-chill the dough for 15-30 minutes after the balls are rolled.

Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.

Make sure to measure your coconut oil in a liquid form.

Allow the cookies to cool completely or they tend to be crumbly. They are DELICIOUS right out of the oven, but a bit crumbly until they have cooled all the way.

xo Chelsea

Key Lime Chia Pudding with Avocado Creme

Key Lime Chia Pudding with Avocado Creme

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I LOVE anything  key lime. Ice cream, pie, cookies, yum yum yum.  I wanted to make a healthy dessert to satisfy my key lime craving so I created this Chia Seed pudding.  It’s dairy free, made from healthy natural ingredients, and is packed full of nutrients.  Chia seeds are a superfood that provide a ton of fibre, protein, and minerals.  The avocado adds healthy fat and additional fibre making this pudding a perfectly balanced treat for anytime of the day!!

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Key lime chia pudding recipe

Chia Pudding

1 cup almond milk
lime zest from 1 lime
4 tbsp chia seeds
1 tbsp maple syrup or honey
1/4 tsp vanilla extract

Avocado lime creme

lime juice and zest from 1 lime
1 avocado
1 tbsp agave
1/4 tsp vanilla extract

Instructions:

1. Whisk together all ingredients for the chia pudding in a bowl. Whisk for a couple of minutes until the seeds start to form a gel like consistency. The more you whisk the more your seed will get evenly spread out and you’ll avoid getting lumps in your pudding.

2. When you see that the pudding starts to thicken and the seeds are evenly spread out. Put the bowl in the fridge to set for about 30 minutes.

3. Make the avocado creme while you wait. Add all ingredients to a blender and blend until smooth.

4. When the chia pudding is ready, split it up to two glass jars or one bigger jar. Top with the avocado creme and sprinkle with some coconut flakes.

5. Enjoy!!

xo Chelsea

Healthy Chocolate Chip Zucchini Loaves

Healthy Chocolate Chip Zucchini Loaves

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These little loaves are a variation of my carrot zucchini muffins.  They contain a little more zucchini in place of the carrots and have chocolate chips instead of raisins.  The recipe is very versatile and can be made into a larger loaf, mini loaves, or muffins.

The zucchini makes these really moist and provides a ton of nutrients including vitamin C, magnesium, vitamin A, as well as protein, and fiber.  I love that they are packed full of healthy ingredients, contain whole wheat flour, and are sweetened with honey instead of refined sugar.  I added dark chocolate chips for a little extra treat cause who doesn’t love chocolate?? I sure do!!

Recipe makes approx 24 and the leftovers freeze well.

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Chocolate Chip Zucchini Loaves

Ingredients

  • 1 cup whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons coconut oil melted
  • 1/2 cup honey
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1.5 cup finely grated zucchini
  • 1/2- 1 cup dark chocolate chips (optional)

Instructions

  1. Pre-heat your oven to 350 F and place your rack in the center of the oven.  Grease your loaf pan or muffin tin.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and stir together.
  3. In a second mixing bowl mix the honey, coconut oil (melted and cooled), egg, and vanilla together.
  4. Mix the wet ingredients into the dry ingredients until just combined.  Do not overmix!
  5. Add the grated zucchini and chocolate chips into the batter.
  6. Fill each muffin tin or pan until 3/4 full.
  7. Bake for 15-20 mins or until a toothpick comes out clean.
  8. Let them cool on a baking rack and enjoy!!

xo Chelsea

Healthy Carrot Zucchini Muffins with Goat Cheese Icing

Healthy Carrot Zucchini Muffins with Goat Cheese Icing

 

These healthy muffins are super moist and taste just like mini carrot cakes.  They are one of my kids favourite snacks and I have to admit they are one of mine as well.  I love that they are packed full of veggies, contain whole wheat flour, and are sweetened with honey!

These muffins are good on their own or dressed up with a blanket of creamy frosting.

For those of you who haven’t tried goat cheese frosting before, it is really yummy and tastes just like cream cheese icing but slightly more tangy.  Don’t worry tho if you aren’t a goat cheese fan, you can leave them naked or top them with cream cheese icing if you like!!

Recipe makes approx 24 and the leftovers freeze well.

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Carrot Zucchini Muffin Recipe

Ingredients

  • 1 cup white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons coconut oil melted
  • 1/2 cup honey
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • 1/2 cup finely grated carrot
  • 1/2 cup raisins

Instructions

  1. Pre-heat your oven to 350 F and place your rack in the center of the oven.  Grease your muffin pan or use muffin liners if you prefer.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and stir together.
  3. In a second mixing bowl mix the honey, coconut oil (melted and cooled), egg, and vanilla together.
  4. Mix the wet ingredients into the dry ingredients until just combined.  Do not overmix!
  5. Add the grated zucchini, carrot, and raisins into the batter.
  6. Fill each muffin tin until 3/4 full.
  7. Bake for 15-20 mins or until a toothpick comes out clean.
  8. Let the muffins cool on a baking rack,  frost once cooled, and enjoy!!

Goat Cheese Frosting

Ingredients

  • 1/2 cup butter
  • 4oz of goat cheese, or 6 oz of cream cheese softened
  • 2 teaspoons vanilla extract
  • 1.5 cups confectioners’ sugar for goat cheese frosting or 2 cups for cream cheese frosting

Instructions

1. Heat butter in a microwave-safe dish in microwave on high for 7 seconds.

2. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes.

3. Gradually stir confectioners’ sugar into cream cheese mixture to make a smooth frosting.

4. Store in refrigerator.

xo Chelsea

Roasted Carrot Soup

Roasted Carrot Soup

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This easy and delicious roasted Carrot Soup is perfect any time of the year.  You can serve this soup warm on a chilly day or chilled in the summer months.  It’s packed full of healthy ingredients, has no added sugar, and is gluten-free.  The roasted carrots, onion, and garlic give it a nice rich flavour that will make you want to go back for a second bowl. This puréed soup is one your whole family will enjoy!

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YIELD: 6 servings PREP TIME: 20 minutes COOK TIME: 45 minutes TOTAL TIME: 1 hour, 15 minutes

 

Ingredients:

• 1 1/2 pounds carrots, peeled, cut into 1/2-inch slices (about 6 large carrots)
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, peeled and left whole
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt, divided, plus   additional to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, plus additional to taste
• 2 (28-ounce) cans whole peeled tomatoes
• 1 teaspoon dried basil
• 3 cups vegetable broth                                                                                                                                                                      Fresh basil and a 1/4 cup Greek Yogurt (optional, for serving)

Instructions:

1. Place racks in the upper and lower thirds of the oven and pre-heat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.

2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another.

3. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.

4. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.

5. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender.

6. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.

6. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt.

7. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired.

8. Serve warm, topped with fresh basil and a dollop of Greek yogurt if you like.

The BEST Chocolate Chip Banana Pancakes

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Weekends in my opinion are all about yummy breakfasts.  I love brunch and it has become a ritual in our household to make pancakes every Sunday.

These are one of my daughters favourites and they are TASTY.  So tasty you almost don’t need any syrup on top as they are sweet enough to eat alone.

They are made with whole wheat flour, coconut oil instead of butter, and have maple syrup instead of refined sugar!!  If you are looking for something decadent to make this weekend I highly suggest trying these!!!

Ingredients

1 1/2 cups whole-wheat flour
1/3 cup mini dark chocolate chips
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
3 medium mashed bananas
2 tablespoons coconut oil
1 tablespoon maple syrup
1 teaspoon vanilla extract

Directions

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in chocolate chips.

2. Whisk egg, buttermilk, banana, coconut oil, maple syrup and vanilla in a medium bowl.

3. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.

4. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

5. Coat a large non-stick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle).

6. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Top with sliced bananas and drizzle chocolate for an extra little treat!

xo Chelsea

Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

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Peanut butter cookies remind me of my childhood.  I am sucker for the old-fashioned ones like my grandma used to make.  I love when they are crispy on the outside but chewy on the inside.

I have a couple different peanut butter recipes that I like. One is a flourless recipe that contains eggs and this one is a vegan version made without eggs!! It’s a healthier version with WAY less sugar and minimal flour so they are better for you than the ones grandma used to make.

They MELT in your mouth and are bursting with peanut butter flavour.  These cookies are super easy to make and if you are anything like me, you may have a hard time not eating the whole batch in one sitting!!

Ingredients

1/2 cup peanut butter
3/4 tsp baking soda
3 tbsp flour
1/4 cup sugar
2 tbsp coconut sugar
2 tbsp applesauce
1/2 tsp pure vanilla extract
Pinch of salt

Instructions

Mix dry ingredients well and then add wet ingredients. If you want soft cookies, fridge the dough for at least an hour then roll dough into small balls. Bake in a preheated oven (350F) for 8 minutes. They’ll look underdone when you take them out, but that’s ok. Let them cool for at least 5 minutes before removing from tray.

To keep these cookies soft, store leftover cookies in a plastic container. This recipe will make about 12-16 cookies, depending on how big you roll them. For 16 cookies, they’ll have 65 calories per cookie.

Enjoy!

Xo Chelsea