RASPBERRY CHIA JAM

I whipped up a batch of this jam when I went super crazy and bought too a large batch of raspberries at Costco! This is a great option for those looking to make a healthy alternative to jams or when your looking to use up those berries that are about to go bad.

Ingredients:

  • 2 cups of berries of choice – I used raspberry – can be frozen/ fresh or a mix of both 🙂
  • 2 tbsp of chia seeds
  • Juice of half a lemon
  • Splash of vanilla

Heat the fruit on medium high heat until it breaks down and comes to a boil. Add remaining ingredients and remove off heat. Let it cool, it will expand into a thick jam.

My favourite toast to use is on toasted english muffins (especially Ezekiel english muffins), but pancakes, crepes, and waffles are a great option as well.


BEEF ZOODLE SOUP (PALEO, KETO, VEGAN *)

This recipe is a rendition of something my mom used to make (still does) for those cold winter nights where you’re craving nothing but a warm hearty meal for dinner. With some variation of course – my mom would add potatoes and green beans – I found the recipe to give my mind and body that cozy feeling the moment I took the first bite. There is something truly remarkable about making a meal that reminds you of home.

Ingredients:

  • 1 pound beef stew meat
  • 1 medium onion
  • 2 medium carrots
  • 2 celery stalks
  • 3 cups of vegetable stock
  • 2 cups of water
  • 1 can (250ml) of chopped tomatoes
  • 1 pack of zucchini noodles
  • 3 dried bay leaves
  • salt and peper

Steps:

  1. Heat olive oil in large pot on medium heat. Add chopped onion and cook until translucent
  2. Add beef stew meat and cook until browned on all sides (5-8mins)
  3. Add remaining ingredients leaving aside zucchini noodles. Cover pot and cook on medium-high for 10 mins.
  4. Add zucchini noodles. Turn heat to medium-low and cook for additional 20 minutes. Enjoy!

p.s: this recipe works really well as a vegan or vegetarian option – just omit the beef and add things like beans or tofu for that added protein!