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

Ingredients:

  • 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)

Instructions:

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

Ingredients:

  • 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

Instructions:

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

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Cauli-Tots

I have had a crazy amount of people tell me lately that they don’t like cauliflower! Well, I am here to change your minds, folks! I have so many amazing cauliflower recipes and I plan to post every. dang. one.
So I’m hoping somewhere along the way, you who don’t like cauliflower, will have your minds and lives changed by the amazing veggie that can become almost anything.

Here they become “Tater”-tots… minus the tater.

Cauli-Tots

Serves: 2-3

Ingredients:

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  • 1 small head of cauliflower, grated (see instructions below)
  • 1/4 cup tapioca flour/starch (pictured in my red jar, click link to see photo of product)
  • 1 tsp salt, divided
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • pinch of ground mustard (optional)
  • 1 egg
  • 1/4 cup almond meal/flour
  • 1/4 cup flaxseed meal
  • 1/3 cup coconut oil for frying

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