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Foodie, Snacks

Chips and Dip (plus a review of Food Should Taste Good)

December 20, 2013


Back in September, the awesome company Food Should Taste Good sent me a box of their products to try and review. This delivery just happened to coincide with early labor and everything since then has been a big blur of baby-related happenings. I finally found time this week to write up my thoughts on their chips!


First off, I was already a fan of their chips prior to that big box of FSTG swag that arrived on my door step. The ingredients are real (and pronounceable), the chips are amazingly unique in flavor, AND they are really really yummy.

Food Should Taste Good sent me a bag of Kimchi, Olive, Sweet Potato, and Cantina tortilla chips. All superbly different. All delicious. My favorites were the Olive (my usual “go to” FSTG purchase) and the Kimchi (totally new to me, but WOW!).

These chips called for great (and unique) dips to pair with the unique flavor of each style. For the Kimchi tortilla chips (again, WOW!), I made a spicy white bean dip (an asian inspired hummus of sorts). For the Olive tortilla chips, my palate immediately wanted tapenade.


Spicy White Bean Dip

-1 can of cannelloni beans; drained and rinsed

-1 tbs Siracha hot sauce

-1 tbs low sodium soy sauce

-juice from 1 lime

-1 tbs olive oil

-1/2 tsp onion powder

-1/2 tsp garlic powder

-salt and pepper

In a food processor, add drained beans. Process until paste-like. Add remaining ingredients, and process until smooth (like hummus). Serve with Kimchi chips from Food Should Taste Good. Boom! Done.


Artichoke-Olive Tapenade

-1 cup marinated artichoke hearts

-1/2 cup of pitted olives (I used a mix of kalamata and green olives).

-1/4 cup grated parmesan cheese

-1 tbs olive oil

-1/2 tsp garlic powder

Add ingredients to food processor. Blend until mixture is a thick paste-like consistency (ala tapenade). Serve with Olive tortilla chips from Food Should Taste Good. Pow! Enjoy!

Eat dips right away, or store in an airtight container in the fridge for up to a week.

**Food Should Taste Good was kind enough to send me their products to review. However, everything in this post is 100% my own thoughts and opinions. Thanks again, FSTG! You guys rock!**

Foodie, Main Eats

Bacon & Spinach Quiche

December 10, 2013


Recently, I’ve started making quiche on a weekly basis. I typically make it on Sunday; so my husband can have the leftovers in his lunch during the week. However, I usually get another hankering for this tasty egg dish mid-week and throw another one together for dinner on Wednesay or Thursday.

What I love so much about quiche is how easy it is to throw together and how well it holds up for leftovers.

This particular recipe is my favorite flavor combination: bacon, spinach, gouda, and Herbes de Provence.


Here’s What You’ll Need:

-1 Pie Crust

-6 eggs

-3/4 cup of milk

-1 cup of grated Gouda cheese

-1 large handful of baby spinach; chopped

-1/2 lb of bacon

-1 tsp Herbs de Provence

-salt and pepper

Pre-heat your oven to 375°. If you’re not using a pre-made pie crust, form your homemade pie dough into a deep pie dish (a 3 inch one works well).

In a large skillet, cook your bacon. Remove bacon from skillet, and discard bacon grease (or save it, if you’d like). Once cooled, chop or crumble bacon and set aside.

In a large mixing bowl, combine eggs and milk. Whisk together. Add spices and whisk again. Set aside.

In your formed pie shell, add the bacon and chopped spinach. Pour egg mixture over the bacon and spinach. Top with grated cheese.

Bake for 40-45 minutes (or until center of quiche is fully cooked. Let cool for 10-15 minutes before serving.

Serve with a mixed greens salad, bowl of soup, or fresh bread.

Makes 6-8 servings



Foodie, Main Eats, Recipe, Soups

Roasted Organic Butternut Squash Soup (with Bacon)

October 14, 2013

Fall is here. I am in love.

The cooler temperatures. The changing leaves. A new baby on the way (and one who just turned 3). Life is perfect.

Want to know what makes life even more perfect? Soup. Homemade soup and fresh bread. I’ve died and gone to heaven.

This soup has it all. Salty bacon. Savory roasted squash. Creamy and tangy greek yogurt (from Stonyfield Farms). Blended together to create the perfect “stick to your bones” fall soup. It’s hearty, but not heavy. Oh so nourishing. Exactly what you want (and need) after a hard day’s work (you know, like having a baby).

Here’s What You’ll Need:
-1 Medium Size Organic Butternut Squash; cut in half with the seeds removed
-Fresh Sage; a few sprigs
-1 Bag of Organic Frozen Corn
-Potatoes (3); peeled and chopped (I used Russet)
-1 Medium Yellow Onion; chopped
-4 Cups of Chicken Stock
-4 Cups of Milk (I used whole milk to give it a richer flavor)
-1 Pound of Bacon
-3-4 Cloves of Garlic; minced
-Stonyfield Plain Greek Yogurt; 16oz container
-3 Bay leaves
-Salt and Pepper

Preheat Oven to 375°. On a parchment lined baking sheet, place split squash. Drizzle with olive oil, sprinkle with salt and pepper, and place sprigs of sage on top. Roast for 45 minutes; or until flesh of squash is soft. Remove sage; discard. Scoop out contents and set aside.

While your squash is roasting, cook your bacon in a skillet. Chop cooked bacon into pieces and set aside; but save out several tablespoons of bacon grease (a small cup or dish will work perfectly for your liquid bacon-y goodness). *Don’t want to use bacon grease? Try olive oil instead!

In a large Dutch oven (or stock pot), sauté your onions in the reserved bacon grease until soft and translucent. Add garlic, corn, squash and potatoes. Give everything a quick stir to break up any tasty bits stuck to the bottom. Add your chicken stock. Again, give everything a nice stir. Add your milk, bay leaf, and another sprig of sage; plus a few grinds of salt and pepper. Bring to a low boil, then reduce heat to low and simmer for a minimum of 30 minutes; until the potatoes are soft and the flavors have had plenty of time to work through the soup. *I like to start my soup early, and let it cook for a few hours.*

Remove from heat. Remove sage and bay leaves. Using an immersion blender, purée the soup. It should be a nice, thick consistency. Stir in the crumbled bacon and container of Stonyfield Greek yogurt.

Serve with fresh bread (sourdough or cheese bread is THE BEST choice for this soup).

Makes 10-12 servings (and freezes awesome for leftovers)

*Short on time? The squash can be roasted the day before (or several days). After it has roasted, scoop out contents and store in an airtight container in the fridge; for up to 3 days.

*The purée step isn’t necessary, but I have a picky toddler who only eats soups with a uniform consistency. Also, we call this “Bacon Soup” in our house because anything with the word bacon in it means she’ll eat it; no questions asked

Foodie, Giveaways, Uncategorized

Hello, Gorgeous (plus, a Giveaway)

October 10, 2013


DSC_0630So many beautiful things keep entering my life.

DSC_0644Birthdays, Babies, Surprises…and now this. A new Keurig.

The awesome people at Keurig sent me a K65 Special Edition to try out and talk about on the blog. Pretty sweet deal.

So far, I’m totally smitten. As someone who is totally challenged when it comes to understanding the complex workings of a coffee maker (despite 3+ years with Starbucks. Sad, I know), this thing is BEYOND simple to operate. You only push 2 buttons! One to turn it on, and the other to pick your cup size! That’s it!

One thing I learned during my years as a Barista, is that one of the most important factors to brewing a good cup of coffee is using filtered water. Ever wonder why the coffee you make at home tastes different than your Starbucks cup o’ joe (despite using the same beans), it’s because your home water isn’t being run through a high quality filtration system. Truth Bomb!

This model comes with a built in water filtration system. Just fill it up, and you’re good to go. No need to worry about properly filtered water.

I’m also kind of in love with these cute K-Cup pods. Seriously, adorable. This brewer came with a variety pack to sample. They come in nearly every coffee brand known to man; plus non-coffee drinkers can get down with choices like hot chocolate, chai, and apple cider.

You just pop in a pod, select your cup size, and BOOM! Coffee in 1 minute. Ah-Mazing. At first I was a little wary about going through so many pods (you know, wasting money and creating waste for the environment…typical crunchy musings in my head), but turns out they make a reusable K-Cup Pod for you to put your own ground coffee into! My husband just bought one to test out and that works awesome too!

Over the past month, Keurig was camped out in the Madison area giving away these machines (as part of their trade in program). Coffee-lovers drove from miles around to trade in their old (non-Keurig) brewing system in for a sleek and sexy Keurig. Sadly, their coffee caravan has moved on to greener pastures (and other cities). However, in case you were NOT one of the lucky thousands who were able to  get your hands on one of these machines (or if you don’t live in the Madison area and have no idea what I’m talking about), I have a sweet surprise for you….

DSC_0616I’m giving away a Keurig. Yea, that’s right. The beautiful souls at Keurig have given me a machine to give to you, my devoted fans and friends. Are you totally freaking out yet?

That’s right. One for me, and one for you.
Here’s what you need to do to enter this giveaway:
-like “The Feel Good Foodie” on Facebook
-share this post on your personal Facebook wall
-leave me a comment on the blog that you’ve done both
*Only one entry per person*

*Giveaway Is Now Closed. Thank you to everyone who participated!*

Congratulations to Lucky #7: Paula!! Enjoy your new Keurig Brewing System!!

This machine has been provided by Keurig for me to use in this giveaway. They rock!!

Despite being given these machines by Keurig, all thoughts and opinions expressed in the post (and blog) are 100% my own. 

Drinks, Foodie, Home Remedies, Wellness

Spiced Wellness Tea (Four Thieves Tea)

September 24, 2013


This recipe is really exciting to me.

My main inspiration for this recipe is Thieves Blend essential oil. It combines clove oil, lemon oil, cinnamon bark oil, rosemary oil, and eucalyptus oil to create an immunity boosting blend like no other. Word on the street is, this blend is based on a story dating back to the Middle Ages. During the plague, a group of spice traders-turned-thieves went around robbing the sick (or dead), But they somehow managed to avoid contracting the disease themselves. When asked what their secret was, they shared that they combined these herbs and spices with oils and vinegars, and rubbed the concoction all over their bodies before robbing their gravely ill victims. (I’m guessing that everyone thought they were witches, since that was the “go-to” scapegoat reason at the time. They were probably still burned at the stake…just in case.) Isn’t history fun?!

We go through A LOT of these oils during fall and winter months, when cold and flu season are in full swing.

The other reason this recipe is so exciting to me? It is a new spin on my family’s festive seasonal drink, known as “Holiday Tea”. The original recipe uses fruit juice concentrates and is much sweeter than this tea, but the flavors are nearly identical (although this tea is significantly spicier). It’s my all time favorite holiday scent, and while it’s simmering, the house fills with an aroma that instantly takes me back to Christmastime in NY. Holiday Tea is only made AFTER Thanksgiving, and lasts through January.  I’m planning on making this tea all year long (although, probably not in summer).

Pair this tea with homemade soups, and you’ll be well on your way to a super healthy fall (and winter).

What You’ll Need:
-4 quarts water (1 gallon)
-16 tea bags (I used black tea, but a combo of black and green would be nice too.)
-4-6 lemons; sliced into rounds
-3-4 oranges; sliced into rounds
-1 whole pineapple; ends removed, “peeled”, and cut into large chunks. (I added the core too)
-10 cinnamon sticks
-1/4 cup whole cloves
-several sprigs of fresh rosemary
-2 cups honey


In a large stock pot, bring water to a low boil. Add in tea bags and simmer. Remove tea bags after 10 minutes (less if you want a weaker “tea”. Leave them in longer if you want a really strong tea. Too long can result in a bitter tea concentrate). **Want a caffeine free version, try using rooibos tea instead of the black tea. I like the kick the caffeine gives me (since I’m not a coffee drinker)**

Add the rest of your ingredients (except the honey), and cook on low for several hours.

Enjoy the amazing aroma.


Add the honey at the end of your cooking process. This drink is supposed to be SPICY, so depending on your palate, you might need it a bit sweeter. I left mine on the not so sweet side and just add a teaspoon of honey when I heat up a cup.

Once cool, remove fruit pieces and cinnamon sticks. Scoop out rosemary and cloves. I leave my tea on the pulpy side, but if pulp isn’t your “cup of tea” (haha, see what I did there), then strain the tea through cheesecloth while pouring into your storage container.

Store in an airtight container in the refrigerator (any gallon size jar or jug should do). It should keep for several months, but I doubt it’ll last longer than a week.

**For those of you familiar with Thieves Blend essential oil, you’ll be pleasantly surprised that this tea has the same flavors. It is spicy and slightly numbing (thanks to the cloves).**

Foodie, Main Eats, Recipe

Make Ahead Freezer Breakfast Sandwiches

August 17, 2013


I need protein in the morning. Like, a lot of protein. I need eggs. I need meat. But who has time for that?!

I typically make a Peanut Butter & Banana smoothie (literally a quart of smoothie) with lots of hemp protein powder and that gets me through until about 1pm. However, sometimes a smoothie doesn’t cut it. OR I only have enough milk left for JBird’s morning cereal. That child loves her bran flakes.

I had an a-ha moment while purchasing a super delicious Starbuck’s breakfast sandwich on our last road trip. WHY am I paying for something that I can make at home for WAY cheaper.

Since deciding to stop spending money on things like takeout, Starbucks, restaurants, (and anywhere else where we sometimes grab a quick bite to eat), I knew I needed to come up with more quick and easy breakfast options for my husband (and myself). I started making large batches of Whole Wheat & Flax Waffles on the weekend to reheat during the week (and eat with peanut butter and bananas), but I wanted to try my hand at my all time favorite quick breakfast: The Breakfast Sandwich.

I initially wanted to use canadian bacon, but couldn’t find it at the grocery store (I blame foggy pregnancy brain). I did find a large bag of turkey sausage patties for a great price and that sounded wonderful to me. My husband prefers sausage breakfast sandwiches anyway, and the turkey sausage gives you a great sausage flavor without all the grease.

I added spinach to the eggs to give us a boost of veggies in the morning. I’m going to try peppers and onions on my next batch (with the spinach). Spinach and eggs go so well together.

My cheese of choice was cheddar (how Wisconsin of me), but I think gouda or even mozzarella would be great. The flavor combinations are pretty endless.

My original goal was to make my own english muffins from scratch, but I was very disappointed with my first batch (although Toby Dog was NOT disappointed with them…since he stole 4 off the counter). This batch was made with store bought muffins, but I haven’t given up on my quest to make (and perfect) my own english muffins. Stay tuned for that.

After doing some math, these breakfast sandwiches (Turkey Sausage, Egg, Spinach, Sharp Cheddar, English Muffins) worked out to be about .99 cents each. WAY cheaper than anything you’d get in a drive through. Not to mention they’re healthier AND taste better too. Win-Win-Win.


Here’s What You’ll Need:

-12 eggs

-12 whole wheat english muffins

-12 (or in our case, 24) pieces of turkey sausage (or canadian bacon, ham, bacon, or whatever tickles your fancy)

-1 brick of sharp cheddar cheese (or 12 cheddar slices)

-2 cups fresh baby spinach; chopped (add in any other veggies or mushrooms you see fit).

-coconut oil (to grease the pan)

-salt and pepper

Preheat your oven to 350°. On a large baking sheet, separate the english muffins and lay flat to toast. Set aside.

In a large mixing bowl, crack the dozen eggs and beat. Add salt and pepper. Mix. Set Aside.

Grease a 9×13 pan. I used coconut oil, but you can use whatever you normally use (ie: cooking spray). Pour the beaten eggs into the dish. Sprinkle chopped spinach over eggs. Give a quick stir so the spinach is covered with eggs. Bake at 350 ° for 20-30 minutes; or until eggs are “set” and fully cooked.

While the eggs are baking, put your baking sheet of english muffins in the oven as well to toast them (take them out after 10 minutes). Now would be a great time to slice your cheese (unless it’s already sliced). If you are using a meat that needs to be cooked before you assemble the sandwiches (ie: anything not already frozen and in patty form), then cook that while the eggs bake too. **I used a brown and serve turkey sausage that was pre-frozen, so I skipped that last step. However, if I was going to use canadian bacon (or regular bacon) I would cook it before freezing**

Once the eggs are baked, remove from oven and let cool for 10-15 minutes. You want them to be all the way cool before putting them into the freezer (otherwise, things might get weird in there).  Using a biscuit cutter (sized to fit your english muffins), cut 12 egg and spinach rounds from your pan. If this seems too complicated, just cut 12 egg squares instead. I wanted rounds because I’m kind of wacky like that.


Now, Assemble!! I placed an egg round on the bottom of the english muffin, then added my turkey sausage. Next came the cheese, and the other half of the english muffin followed that. Do this 12 times. When all of your sandwiches are assembled, wrap them in foil and store them in gallon size freezer bags.

freezer breakfast sammies

To Reheat:


-remove foil from sandwich, place on microwave safe plate and cook for 2-3 minutes. Devour.

Conventional Oven: (my preferred choice)

-Preheat oven to 350°

-Undo foil wrapping and set (on foil) on a baking sheet. Bake for 15-20 minutes (or until center is warm).

**If someone other than yourself will be reheating these, maybe write these instructions out and tape them to the gallon freezer bag that you are storing these breakfast sandwiches in. It’s the nice thing to do**

Makes 12 (make ahead, freezer) breakfast sandwiches

Foodie, Main Eats, Recipe, Soups

Split Pea & Ham Soup

August 13, 2013

splitpeasoupI love this soup.

It’s my absolute favorite soup to make.

It’s oh so savory and smoky; with just a touch of earthiness thanks to the split peas.

The key to really good split pea soup is REALLY great ham hocks. I will drive great distances to purchase heavenly hocks. Some stores will try to sell you sub-par hocks (for cheap prices). Do not be swindled. A great hock is worth every penny. High quality hocks also tend to have LOTS of meat left on them. Again, totally worth the extra drive (and extra bucks). I buy my smoked ham hocks from our local co-op; where they sell locally sourced hocks. In cold weather months, it’s nearly impossible to find them any day other than delivery day. And here’s the thing about delivery day…it’s not always the same day every week. So you really have to stalk the butcher guys to get the “down low” on the hocks.

End of ham hock story.

Here’s What You’ll Need:

-2 cups of split peas; rinsed

-1 large smoked ham hock

-1/2 of a yellow onion; chopped

-2 large carrots; peeled and chopped

-3 celery stalks; ends trimmed and chopped

-3 cloves of garlic; minced

-1 Tbs olive oil

-2 bay leaves

-12 cups of water

-2 Tbs Better Than Bouillon low-sodium chicken base (you don’t NEED this, but it adds extra flavor and depth to the soup).

salt and pepper

In a large Dutch Oven (8 quart), heat oil over medium heat. Add your onion, celery, and carrots. Cook the veggies until soft. Add your minced garlic. Now, add your ham hock, dried peas, water, and bay leaves. Add the Better Than Bouillon now (if you were adding it). Add a few grinds of salt and pepper. I go pretty lenient on the salt since the hock is smoked and will add a nice salty flavor to the mix. You can always add more salt later.

Cover and cook on low for 4-6 hours. The longer it cooks the better it’ll taste!!

Remove ham hock from the soup and set aside (preferably on a large plate or cutting board). Remove bay leaves. Using an immersion blender, puree the soup until everything is a uniform consistency. **This step isn’t necessary, but in order to get my toddler to eat ANY soup, everything has to be the same texture and consistency**

Remove meat from the hock. I try to shred the meat as best I can before putting it back in the soup. I buy really meaty hocks, which result in about 2 cups of shredded hocky goodness when I’m all done. Again, I love me some hocks. **I tend to discard all of the fat, but you can keep whatever you like. I save the cleaned bones to use in bone broths later (like a beef stock). Just pop them in a freezer bag and store in your freezer until you’re ready to use them**

Re-add the meat and bay leaves to the soup and continue to simmer on low until you’re ready to serve.

Serve with fresh crusty bread. Sourdough is our favorite.


**This makes an outrageous amount of soup. Which means at least half will automatically go into the freezer once it’s cooled. Perfect for busy weeknight dinners**

*You can easily turn this into a slow cooker recipe by adding all of your ingredients to the slow cooker. Then, set it on low for 8 hours.*

Foodie, Recipe, Snacks, Sweets

Chocolate Avocado Fruit Dip

August 7, 2013

Chocolate Fruit Dip
This is a recipe that I posted in 2011 under the title Raw Chocolate Mousse. It’s a really amazing and super versatile recipe, so I’ve decided to re-post it with a bit of a facelift.

I was asked to submit a kid-friendly summer dip recipe to a local magazine and this was the first thing that popped in my head.

Chocolate Fruit Dip

Although, we often call this “pudding” in our house; it has also become my go-to “dessert dip” for parties, potlucks, and picnics.

Chocolate Fruit Dip

With ingredients like avocados, dates, and ZERO refined sugars you simply cannot go wrong with this recipe! It is the perfect sweet treat to serve to kids and grown-ups alike (and for the more skeptical eaters, just call it Chocolate Fruit Dip and they’ll be none the wiser).


Here’s What You’ll Need:

-4 ripe avocados; halved, with the pits removed and green flesh scooped out

-1 cups of dates (about 20 dates)

-2 tbs pure maple syrup (you can also use raw honey)

-1 tsp pure vanilla extract vanilla

-1 bag of high quality semi-sweet chocolate chips: melted

-1-2 cups of unsweetened vanilla almond milk

First, soak the dates in a small bowl of water (with enough water to just cover the dates. About a cup). I usually let mine soak for an hour, the softer they are, the easier it is to puree them.

In a large food processor, add the soaked dates (and the water they soaked in) and puree them until they form a nice paste. Next, add the avocados, maple syrup, vanilla, 1 cup of almond milk, and the melted chocolate. Process until  the mixture is smooth in consistency. If it looks too thick, add 1/2 cup of almond milk (up to another full cup of almond milk). The finished product should be thick and creamy, but not so thick that you couldn’t dip fruit in it.

Transfer to a lidded bowl and let “set up” in the fridge for about an hour. Stir before serving. Use within 5 days….but there’s no way it’ll last that long.

Chocolate Fruit Dip

Preferred “Dippables”:


-Apple Slices


-Any other “strong” fruit (that won’t break off into the dip)

Serves a crowd.

Chocolate Fruit Dip
Other uses for this recipe:
-chocolate pudding
-filling for layer cakes
-frosting for cupcakes or brownies
-the base for a chocolate cream pie (just add to a pie shell and top with homemade whipped cream…either dairy-based or coconut-milk based)
**During this photo session, I had a very eager toddler patiently waiting for me to finish so she could eat the strawberries and dip. It’s really hard to not touch or eat chocolate pudding at 10am…especially when you’re “weely weely hungwy”. (also note all the bug bites on her hands, face, and arms. the mosquitos are absolutely awful this year! Poor JBird.)**
Chocolate Fruit Dip
Chocolate Fruit DipChocolate Fruit DipChocolate Fruit DipChocolate Fruit Dip

Foodie, Recipe, Snacks, Sweets

Whole Wheat Lemon Scones

July 5, 2013

Lemon Scones

After I made my Raw Chia Jam, I immediately craved fresh scones.

Lemon Scones

Crazily enough, I have never made scones before! Turns out, they are ridiculously easy to make!

Lemon Scones

The lemon flavor is subtle, but very “real” tasting (not like a lemon extract taste that can be a bit overpowering….although I do love it in lemon poppy seed muffins). These are definitely NOT your typical overly sugary-sweet scones. They are mildly sweet and pair beautifully with sweet homemade jams. The perfect tea party treat!

Here’s What You’ll Need:

2 cups whole wheat flour

1/4 cup raw cane sugar (or raw honey)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) of cold butter (I used salted butter and skipped the additional salt); cut into pieces

1/2 cup sour milk (I used whole milk and added the juice of 1 lemon to allow the milk to sour)

the zest of 1 whole lemon

additional cane sugar for sprinkling over top of the scones (optional)

Preheat your oven to 350°.

In a food processor (using the dough blade), add the flour, baking powder, baking soda, and salt. Pulse several times to mix your dry ingredients. Next, add the cold butter pieces and process until the “dough” starts to come together. Add the milk, sugar, and lemon zest and process on “low” until a slightly sticky dough forms.

Lemons Scones

On a parchment lined baking sheet, scoop out the dough and form into a bowl. Press the ball into a circle; about 1/2 inch thick.

Lemon Scones

Cut the dough into 12 pieces; but don’t cut all the way through. You’ll be able to cut the scones apart easier this way once they are done baking.

Sprinkle the top with additional sugar (about 1 tablespoon). Bake for 20-25 minutes

Store in an airtight container for up to 3 days (ours lasted 5 days without getting too dried out).

Makes 8 scones. Serve with fresh jam and tea. (goes GREAT with a Raw Strawberry Chia Jam. Perfect flavor combos).

Lemon Scones


Adapted from Taste of Home.


Foodie, Recipe, Snacks, Sweets

Raw Strawberry Chia Jam

July 3, 2013


Raw Chia JamOur lovely neighbors surprised us with a pint of hand picked strawberries last week. The berries were super juicy and ripe! Several of the berries were too soft to just eat by hand, so I figured it was as good a time as any to test out this raw jam recipe that I’d been curious about for some time. The result: a healthy and tasty strawberry spread that goes great on just about anything! I will definitely be making this on a regular basis over the summer.

Here’s What You’ll Need:

2 cups of fresh strawberries(overly ripe works best)

2 tbs chia seeds

2 tbs water

1 tbs raw honey

In a mixing bowl, mash the strawberries. I used a fork and it worked just fine. You can also use a blender or food processor, but the berries end up too frothy if you aren’t careful.

Once the berries are a jam-like consistency, add the chia seeds, water, and honey. Stir until everything is combined.

Transfer jam to a lidded bowl or jar (Mason jars work best).

Allow 1 hour to “set up” in the fridge. The longer it sits, the better it tastes.

Store for up to 1 week in the refrigerator.

Serve with fresh scones, on toast, on pancakes, over ice cream, in yogurt, as strawberry sauce for strawberry shortcake, or straight out of the jar!

Adapted from Nature’s Nurture