I’ve been aiming for more of 2 things in my diet: probiotics and omega 3 fatty acid.
Probiotics can be a bit trickier as someone who likes yogurt but doesn’t love yogurt. I like it just fine, but I either don’t want it every day OR I prefer it in the form of Greek Yogurt Chocolate-Strawberry Bark, because…duh. When I do have Greek yogurt in the morning, I always give a drizzle of honey, a sprinkle of granola, and a generous portion of berries. In addition, I’m loving kombucha. I love it a lot, with the exception of the price tag.
Did you know berries are among the fruits highest in fiber? Especially my favorite — raspberries! Strawberries may be my least favorite berry to consume fresh…but as a part of a recipe, dessert, or jam? They’re my favorite. Go figure, I know.
Strawberries are in season here in the Midwest so don’t delay – prices are down and flavor and freshness are way up. It’s probable that strawberries are my least favorite fresh berry because they’re not picked at peak ripeness. There’s such a difference, amirite!?
It’s like teaching my kids how to pick fruit: the darker the berry the sweeter the juice. Seek out those bright red strawberries and if they’re nearing their shelf life, all the better – make jam! Also all the better if you can sneak omega 3’s into your breakfast or snack – chia’s ability to thicken and create a gel of sorts is not only unique and practical, but also gives a nutritional edge to some unsuspecting recipes.
Healthy enough and certainly delicious enough to eat by the spoonful, this Easy Strawberry Chia Jam is whipped up in no time. My girls loved it, especially my choosiest palate in the house: Shea. Our favorite combo was toast + peanut butter + this jam. OH BABY…SO GOOD! Be sure to check out those nutrition stats, too!
Easy Strawberry Chia Jam
Quick and easy jam sweetened with just a bit of honey and thickened up with omega-3 rich chia seeds.
- 2 1/2 cups diced strawberries
- 1 Tbsp freshly squeezed lemon juice
- 3 Tbsp honey
- 2 Tbsp chia seeds
- Add strawberries to a small sauce pan and place over medium-high heat. Heat for 5 minutes, stirring often, until bubbly and syrupy, breaking up the berries as they cook. Mash with the backside of a fork or potato masher to desired consistency.
- Stir in lemon juice, honey, and chia until well-combined.
- Allow to cool for 5-10 minutes before transferring to a storage container and refrigerating and storing for up to 1 week.
Adapted from Eating Bird Food
Nutrition Information:Yield: 24 tablespoons Serving Size: 1 tablespoon
Amount Per Serving: Calories: 19Total Fat: 0.4gCholesterol: 0mgSodium: 1mgCarbohydrates: 4.0gFiber: 0.6gSugar: 3.0gProtein: 0.3g
Need more sweets in your life that offer a nutritional edge? Check these out!
- All Fruit Preserves
- Raw Vegan Carrot Cake Bites
- Cocoa Date Truffles
- “Healthy” Almond Joy Truffles
- The Best Black Bean Brownies
have a pint of strawberries nearing the end, and everything else on hand. Off to make this!
Hope you enjoy! Seriously, try it on peanut butter toast!!