Chia Seed Jam

We have started ordering our produce from Bountiful Baskets and are so happy with the selection, quality and quantity we are receiving every other week. I split my order with a neighbor so we can order more of the "special" items. This week alongside our conventional basket we ordered 10 lbs of strawberries and 13.5 lbs of apricots. I was so excited to make jam for my family and started to research Chia Seed Jam recipes. When purchasing jam and jelly in the stores they are often packed full of artificial dyes so we have struggled to find something that we love for a good price AND dye free.

After making these jams I will never go back to store bought. Between what we get from my husband's grandmother - who makes the best jam and jelly on the planet and what I now can make so easily at home we are well stocked.

Chia Seed Jam

Ingredients:
2 TBS Chia Seeds
4 TBS Filtered Water
2 lbs Fruit (we used apricots, strawberry, and strawberry banana)
Honey to taste (or any other sweetener of your choice)

Directions:
Mix chia seeds and water together and let sit for 10-15 minutes soaking. Clean, dice and put into a food processor your fruit of choice. Add honey and puree fruit until smooth. Add in the chia seeds and water mixture to the processor and blend 3-4 minutes. Let set in fridge for one hour - as the jam sits the chia seeds will expand and make the jam thicker.

Freezer and Storage Tips
You can take this jam once jarred and freeze for up to 6 months. Make sure your lid is on tight and that you left a little room at the top for expanding. No canning or sealing process needed.

Vanilla Chia Seed Pudding

My parents have been using Chia Seeds for many years and I hear from so many other people how wonderful the health benefits are. This week I got brave and decided to make a recipe that I have been staring at for several months. I was thrilled with the outcome and am now completely addicted!

First off Chia Seeds are considered a "superfood" because of being able to give maximum nutrients with such few calories. The seeds are packed with vitamins, minerals, and antioxidants and have a high amount of protein and fiber. (2 TBS contain 11 grams of fiber which is 40% of your daily value) - thus keeping you feeling full longer. To see a more completed list check out the Top 10 Health Benefits of Chia Seeds. 

Vanilla Chia Seed Pudding

Ingredients:
1/4 cup plus 3 TBS raw chia seeds
2 cups unsweetened almond milk (coconut, soy, reg milk, etc)
1 1/4 tsp vanilla extract
2 TBS maple syrup or raw local honey
pinch of sea salt (I used celtic but kosher would also work)

Directions:
Mix all ingredients together and cover tightly  - Refrigerate over night or at least 4 hours (longer the better) - Stir and mix in your add ins and enjoy!

Kitchen Notes:
* To thicken pudding replace 1 cup of the milk with 1 cup yogurt (dairy free yogurt works great too).
* I loved the mix of the honey and vanilla in the pudding.
* The consistency is much like tapioca pudding - YUM!
* I added sliced bananas and coconut to my first batch and it was SO good!
* Visit Domesticate Me website for the original version of the recipe and ALL the awesome add ins she has come up with - the options are endless. PLUS photos!!!!

Spinach Banana Muffins

Here I go again looking for a good muffin recipe that includes tons of veggies. We love spinach at our house - in fact our little won't eat scrambled eggs if they aren't loaded with spinach and garlic. She will actually turns them away if they aren't loaded and green!  

Right now the craze seems to be juicing and while we love smoothies at our house we don't have a good enough blender or juicer to really dig into this one. Therefore I turn to making muffins because they are such a great way to pack in veggies and are filling for our little for breakfast and snacks. 

While making these we both were skeptical and the color really surprised me but they turned out amazing. We both ate 3 and could have had a 4th but stopped ourselves. They would be perfect for St. Patty's Day! 

Spinach Banana Muffins
adapted from Full Belly Farm

Ingredients:
1/2 cup unsweetened applesauce
1 large ripe banana, mashed
1 large egg
2 teaspoons vanilla extract
1 1/2 cups fresh spinach, packed
1/3 cup cane sugar
2 tablespoons coconut oil
1/2 cup all purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
1. Preheat oven to 350 F.
2. Place the first 7 ingredients in a food processor and puree.
3. Place the remaining ingredients in food processor and pulse just until combined.
6. Scoop batter into a greased mini muffin tins
7. Bake for 8 minutes or until the muffin top springs back when you gently push on it.

Kitchen Notes:
I doubled this recipe and it made about 65 mini muffins - freeze great!