Since I moved back to Toronto a few weeks ago, I wanted to eat anything and everything in my sight. Every week, I tell myself to get it together and get back to my healthier eating habits. But, let’s be real – I’m living in Toronto; it’s literally a skill to restrict yourself from eating out (…well, for me, I find it to be a very demanding skill). Since that was sort of an easy task for me when I was living alone, I decided to go digging through my old photos to find some inspiration to get me back on track.
The chilly weather sucks! Canada doesn’t get the luxury as other countries do with having fresh produce all year round. So, frozen fruits would have to do during the winter (plus, it’s cheaper too.) I pulled up an old recipe that I whipped up in the kitchen last summer and I think it’s a perfect opportunity to use the frozen fruits in my freezer. If you are one of the very blessed individuals living in sunny weather all year round, use your fresh fruits to your advantage – Canadians are very jealous of you!
This recipe is very simple and only contains two main ingredients. First, raspberries are vibrant red and full of antioxidants – you can never go wrong with that. Similarly, chia seeds are packed full of nutrients for such a tiny seed – full of fibre, protein, omega-3 fatty acids, and bone-building nutrients such as phosphorous, calcium, and magnesium. Don’t forget that chia seeds are also an excellent source of antioxidants. Let’s just say this recipe is a perfect easy antioxidant-filled addition to your breakfasts and snacks.
Homemade Raspberry Chia Jam
This recipe lasts for 1 week in the fridge!
What you’ll need:
1 Cup of Raspberries, Fresh or Frozen (make sure they are thawed!)
1 Tablespoon of Chia Seeds
1-2 Teaspoons of Honey or Maple Syrup
In a small bowl, using a fork, mash up the raspberries.
Add the chia seeds and sweetener of your choice and mix well. Some frozen berries tend to be sour and depending on personal preference, the amount of sweetener will differ among everyone.
love and light,