Chia Seed Jam and Low Carb Biscuit Recipes

Okay, maybe I’m a little chia seed-obsessed, but if you remember all the benefits of the little guys that I listed in my Banana Chocolate Chip Chia Muffins recipe, how could one not be?! Chia seeds are high in fiber and omega-3 fatty acids which is all super good for your metabolism and they have been known to pack a serious energy punch. I need all the energy I can get in the morning as I prepare for a whole day of babysitting and nannying, so here is another creative chia seed creation I came up with!

Strawberry Chia Seed Jam

Makes: 2 cups of jam


  • 2 tbsp chia seeds
  • 1/4 cup water
  • 2 cups strawberry slices (or any berry really! Strawberry jam is Blaine’s favorite kind.)
  • 1/3 cup Organic Blue Agave (A syrup-like natural sweetener that is low-glycemic. Honey can be used as well if you aren’t watching carbs strictly)


Over medium heat, cook strawberries and agave in a saucepan for about 10-15 minutes until the berries are soft enough to mash up a bit. While the berries are softening, add the chia seeds and water to a mason jar and soak for at least 5 minutes. The seeds thicken up and create your “jam-like” consistency all while releasing their awesome nutrients and becoming easily digestible! 14

Once your berries are cooked and mashed to whatever kind of consistency you prefer, add them to your jar of seeds and mix it all together. Let it cool on a cooling rack before serving, and keep in refrigerator for up to 2 weeks!

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Such a perfect breakfast treat!
Now I know you’re not just going to let me post that photo without giving you my biscuit recipe, so I shall bestow that upon you as well.

Low Carb Biscuits

Makes: 6 biscuits


  • 1 cup almond meal
  • 2 tbsp coconut flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp cold butter
  • 4 egg whites
  • 1/2 packet of SweetLeaf Stevia


Preheat oven to 400°
In a medium bowl, mix together almond meal, coconut flour, baking powder, and salt. Cut in cold butter until it’s pretty evenly throughout. Place mixture in the refrigerator for 5 minutes. In the meantime, whisk 4 egg whites until they are fluffy and mix in the stevia.
Add fluffed eggs to “flour” mixture and mix well. Pour batter into a greased muffin tin 1/6th at a time. Bake for 10-12 minutes.
Remove from oven and pan and let cool for 5 minutes.

Now I, personally, believe that the best breakfast is a bunch of eggs, grapefruit, and some avocado, but these biscuits and jam are wonderful for a change-of-pace every now and then! They will definitely put a little pep in your step (:

Kaitie Holley, housewife


Party Chicken

“Party Chicken” is a family recipe passed down from Blaine’s mother’s father’s mother. Her recipe is an easy casserole dish with chicken, rice, and a DELICIOUS party sauce. It is seriously the bomb. And that’s why I have taken “party chicken” into my own hands to recreate the dish without carbs. Because I can’t live without it!

I feel like I should add in a disclaimer here: You may read this recipe and say “Half a stick of butter? Mayo? Sour cream? Won’t all that fat make me fat?” And I say to you- Fear not! leave the carbs behind and the fat is completely harmless. Fat does not make you fat! Eating foods that are high in carbohydrates create sugar stores in your body that harbor any fat that you eat and in result, you get fat. Don’t blame the fat! Blaine and I learned that in cutting out all foods that are high in carbohydrates, we lose weight even while eating meals that are high in fat. So before you run away scared off, decide, instead, to cut out those mean carbohydrates and embrace the fat! And don’t worry, I replaced the grains with veggies so it’s already a healthier dish regardless (:

Kaitie’s Party Chicken Casserole

Serves: 4-6
Cook time: 70 Minutes total


  • 4 boneless, skinless chicken breasts
  • 1/2 stick of butter
  • 1 head of cauliflower
  • 1 can cream of chicken soup
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp paprika
  • 1/2 tsp parsley
  • Salt and pepper to taste


Preheat oven to 350° Melt butter in microwave and pour into a 9×13 casserole dish. Roll each chicken breast in the butter and salt and pepper both sides. Place in oven and bake for 30 minutes or until chicken is cooked through. While the chicken is cooking, boil cauliflower florets in water until softened.


DSCN1653Now the good stuff! Remove the  chicken from the casserole dish and pour the butter drippings into a large bowl. Then add mayo, sour cream, cream of chicken soup and spices and mix together. DSCN1659

Just a side note- I used this organic brand of cream of chicken soup that I found in the Nature’s Market at Kroger. It doesn’t have any unnecessary ingredients and it’s also gluten-free! DSCN1658

Shred your chicken into pieces and then you’ll layer your casserole dish. First add the cooked cauliflower and salt and pepper. Then, pour half of your soup mixture over top. Next add the shredded chicken and then the rest of the mixture.

Cover with foil and place back in the oven for 40 minutes or until browned and bubbly. DSCN1670

Isn’t it beautiful?! It’s delicious, easy, and a perfect dish to serve to any group of people. It will always be one of my favorites (:

Please leave feedback in the comments section with any questions or comments! I love to hear from all of you.

Kaitie Holley, housewife