From Liv Life
Chia seeds hold a special place in my heart. They are just so easy to add to so many delicious things – smoothies and puddings, and now jam. This jam is perfect for highlighting the mouthwatering taste of freshly picked fruit. Maple syrup adds a slight sweetness and depth, without being overwhelming. Chia seeds are the perfect thickener and provide a bit of texture. I decided to quickly put together these butter cookies from Chew Out Loud and really wanted a fruit jam to fill them. I’ve made this jam before using just blueberries; this time I used a frozen berry blend fresh from Michigan. In thirty minutes, I had healthy, flavorful jam to add to the cookies- and plenty of yummy leftovers! I love adding this three ingredient jam to oatmeal or yogurt, and of course it’s fabulous on toast or english muffin bread. I just adore how the natural flavors of the fruit shine. Simple. Exquisite. Speedy. Perfect.
4 cups fresh or frozen berries (or fruit of your choice, such as peaches)
1/4 cup maple syrup or honey
1/4 cup chia seeds
Place berries, maple syrup, and chia seeds into a saucepan over medium heat and bring to a simmer. Stir occasionally until the berries soften and begin to pop, then reduce heat slightly. Continue to simmer, stirring occasionally, until the mixture becomes thick – 15-20 minutes, up to 25 minutes, but keep a close eye on it at that point (you don’t want it to burn).
Remove from heat and spoon into jars. Allow to cool, then cover and place in the fridge to chill. Jam will remain fresh a week or two.
From Cupcakes and Kale Chips
A fantastic tropical treat! Even my husband will eat this – in fact, it is often requested. I have already made this several times this month. I love love love it as a light spring/summer dessert served over a mix of fresh fruit. Strawberries, kiwi, bananas, peaches, oranges, blueberries, mango, you name it. This satisfies my coconut addiction in a most scrumptious and healthy way. This will be on constant rotation this summer!
Yield: 8 servings
One can coconut milk (my favorite brand is Roland)
1 T maple syrup or honey
1 tsp vanilla
1/4 c chia seeds
2 c sliced strawberries
2 c blueberries
2 oranges (sliced)
Add first four ingredients to a mason jar or other covered container. Add lid and shake to mix (or stir if in a non shakable container). Let sit in refrigerator for at least 30 minutes or overnight for a thicker consistency. Divide fruit into 8 serving cups. Add chia mixture over top of fruit. Keep in the refrigerator.
Adapted slightly from The Gracious Pantry
I love love love making (and eating!) smoothies. I try new ones all the time, as they are a quick and healthy snack for my toddler and I (and for my husband, if he’s lucky enough to get leftovers). I made this smoothie for lunch today, and it went beyond my expectations. I have been meaning to make smoothies with cottage cheese for a while now (greek yogurt is good, but often rather sour and sometimes requires too much extra sweetening). I was really excited when I ran across the idea to use cottage cheese instead. This smoothie is a perfect reminder of summer. Tropical, sweet and decadent, and so healthy! Who doesn’t love feeding their family (or themselves) with really tasty food that is also really good for you? I love the added little crunch from the chia seeds, and I have a bit of a mango addiction, so this really satisfied my craving.
2 cups frozen mango (no sugar added)
1 1/2 cups milk (I used whole milk, because that’s what I always use!)
3/4 cup cottage cheese
2 tablespoons chia seeds
Sweetener of choice (I used about 1 tablespoon of pure maple syrup)
1 fresh mango (optional)
Mix mango, milk, cottage cheese, sweetener, and flesh from one mango, if using, in a blender until smooth. Stir in chia seeds (I have this one, so I like to take the blades out before adding the chia seeds … I do not like cleaning tiny chia seeds from the blades!). Let sit for about ten minutes (to soften the chia seeds a bit). Enjoy!
From Simple Bites
I eat food that is good. That includes non-health conscious items along with healthy fare – as long as it tastes good. Of course I love super healthy foods that are also super delightful on my tastebuds. I have found chia puddings to be quick, easy snacks to make and eat. As an added bonus, there is all that healthy goodness going on, too. I almost always have some type of chia pudding in our refrigerator. I adore this chia pudding for part of my lunch or as a snack before bed. I add fruit and nuts, and it is delightful. My favorite combinations are orange and pistachio, pear and walnut, or banana and pecan. Pictured here is kumquat and pistachio. I love the subtle almond flavoring from the milk, and this super good for you snack is light and tasty and always hits the spot.
1/3 c chia seeds
1 1/2 c unsweetened almond milk
2 T maple syrup
1/2 tsp vanilla
Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake. Place in the refrigerator for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better. Chia seeds will expand and turn into pudding the consistency of applesauce (it won’t get really thick). Serve cold with sliced fruit and toasted nuts on top. Keep in the refrigerator.
From The Great Uncooking
This is recipe that made me come to love chia seed pudding. I have tried it before, and was not impressed – it wasn’t at all like traditional pudding! But if you think of it as a healthy snack that is pudding-like in consistency, then you might be more open to it. I love making this snack in colder months, as it tastes fresh and summery, but uses ingredients that are easy to find any time of year. It is one of Myla’s (almost three years old now, where did the time go?!) favorite snacks, in fact, I was barely able to take these pictures before she saw what it was, grabbed a spoon, and ate it all. We especially love this as an afternoon or before bed treat. It’s easy to put together in the morning and have it ready for lunch or snack. I often double this recipe, because we eat so much of it at once. It does brown a bit on top due to the avocado, but I just mix it in and keep on eatin.
Juice from 1-2 oranges (1 large or 2 small)
2 tablespoons water
2 tablespoons chia seeds
Blend all ingredients except chia seeds in a blender. Pour into a bowl or jar and stir in chia seeds (my blender gets full of seeds if you add them, and that is not fun to clean). Pour into individual cups or a mason jar and seal (use Saran Wrap or something with a lid). Place in the refrigerator and let sit for at least 30 minutes, so the chia seeds absorb the liquid. Keep in the refrigerator. Best if eaten the day it is made.