Vanilla Cranberry Chia Jam (Vegan, Gluten Free)

My original plan for today was to make a bunch of recipes, photograph them and get them ready to blog throughout the week. This is how my plans always start; thought-out, organized, efficient... but then something always comes along and derails me. Ask anyone who knows me. I am the master of procrastination and side-trackery (yes, I just made up a word to describe how I get side-tracked so easily). Today what threw off my groove was how delicious this jam is. I mean, I expected it to be good, it's cranberries and vanilla and chia seeds for goodness sake! What I wasn't expecting is for it to be downright addictive. What else could be done besides drop everything and share the recipe right away?

Not only is this jam super delicious, it's also crazy easy to make. All you need is a food processor and five minutes of your time (besides the ingredients of course). You literally just throw all the ingredients into the food processor, press puree and let it do it's thing unless it's a smooth consistency. That's it!

Plus, it's healthy!

Cranberries are great sources of antioxidants, vitamin c, vitamin a, carotene, folate, potassium and manganese. Studies have shown that consuming berries have the potential to help protect against cancer, aging and neurological diseases, inflammation, diabetes and bacterial infections. [source]

Chia seeds are full of antioxidants, fiber, protein, healthy fats like omega-3, iron, calcium, magnesium and because of their gelatinous quality, they help clean out your intestinal track of unwanted junk. If this jam doesn't sound like the best topping for toast I don't know what does. 

Vanilla Cranberry Chia Jam 

• 1 1/2 Cups Fresh, Organic Cranberries
• 3 Tablespoons Chia Seeds
• Seeds from 1 Vanilla Bean or 1 1/2 Tablespoons Pure Vanilla Extract
• 1 Tablespoon Pure Maple Syrup (or to taste)
• Dash of Cinnamon (optional)

Makes 1 Cup of Jam.

Place all the ingredients in a food processor and puree until a smooth consistency is reached. Serve on toast, mix into oatmeal, spread on a muffin... get creative! It's especially good paired with almond butter on toast! Store extra jam in the refrigerator in an airtight container.

I think I might make up a big batch, put it in some cute jars and give it out as holiday or hostess gifts! I mean people are probably going to get enough cookies, right?

Vanilla Almond Freezer Fudge (Vegan, Gluten Free, Grain Free)

Happy Monday!

I hope everyone had a delightful weekend! My weekend basically consisted of watching movies (Lilo & Stitch is on Netflix!), finding a new favorite restaurant for Thai takeout, the farmer's market, a Target run and hanging out with Sam. I also babysat for some friends in desperate need of a night out on Saturday; Sam came too (it was his idea in the first place), plus I am basically clueless when it comes to children. Case in point: I changed a diaper for the first time this weekend, I am 26 years old and had never changed a diaper before. I also tried to go paddle boarding Saturday afternoon with a new friend, but after much miscommunication and riding my bike around town, it just turned into hanging out and drinking smoothies which is totally cool with me. 

Sometimes it's nice to have a simple, chill, laid-back weekend. And sometimes it's nice to have a little something sweet to snack on during a movie, something that's really easy to pull together. You may remember a few months back I posted a recipe for Chocolate Peanut Butter Freezer Fudge, well, I've got a new one for you. Vanilla Almond Freezer Fudge. It's perfect for when you want something sweet, but not super rich, but are too lazy to make something complicated or wait for it to bake. You just simply mix the few ingredients in a bowl, stick it in the freezer and minutes later you've got some fudge. Does it get any better than that?

Vanilla Almond Freezer Fudge

• 1 Cup Almond Butter, room temperature
• 4 Tablespoons Pure Maple Syrup or Agave (or Honey for non-vegans)
• 1 Tablespoons Pure Vanilla Extract
• 1 Vanilla Bean, Scraped
• 4 Tablespoons Coconut Oil, softened

Makes 1 loaf pan, approximately 8 squares.

Simply mix all the ingredients together in a bowl. Line a loaf pan with wax paper. Pour fudge mix into the pan, smooth it out with a spoon or spatula and place in the freezer for about 10-15 minutes. Once hardened, remove from freezer and slice into squares. Store in the freezer.

Notes:

-If you do not have a vanilla bean, double the amount of vanilla extract, if a stronger vanilla flavor is desired, try tripling it.

What did you do this weekend?

What's your favorite easy-to-make sweet treat?

Coconut Vanilla Mango Granola (Vegan)

I don't have a car. I can't remember if I've shared that fun fact on the blog before, but now you know. I sold my little hatchback just over a year ago now. Nine days out of ten I don't miss it. It's definitely cheaper not having to worry about paying for gas or car insurance or general maintenance. And I definitely live my life much differently now. 

I love how on Saturday mornings I walk the three and a half miles to the farmer's market to buy local produce, knowing that I'm leaving a minimal carbon footprint. I love my mile walk to and from work each day. I love how walking everywhere forcing me to slow down. It forces me to stop and smell the roses and notice things I never would have noticed before. I think it's good for the soul to go for a long walk with no ipod blasting your ear drums. I think it's good to give yourself time with well, yourself, to just listen to the thoughts bouncing around in your head. We don't do enough of that these days.

I was inspired to make this granola yesterday when I walked to our local natural food store, Mountain Mama's. In their bulk section they had some Vanilla Macaroon granola that looked and sounded delicious. I decided to make my own version and add some fruit to it. So I began searching the store for tasty ingredients. About an hour later I was cursing myself for getting so inspired to buy what ended up being twenty pounds of ingredients (for other recipes, too). Let me tell ya, walking three miles back from the store both up and downhill with twenty pounds on your back is a great workout. My legs are still a little sore. 

This granola features two different type of oats: old fashioned and barley flakes. It also has ground flax seed, sliced almonds and giant shreds of coconut creating a wonderfully hearty breakfast. Enjoy it with almond milk or use it to top your next smoothie bowl.

Coconut Vanilla Mango Granola

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Agave Nectar
• Seeds from 1 Vanilla Bean 
• 1 Cup Old Fashioned Oats
• 1 Cup Barley Flakes
• 1/2 Cup Sliced Almonds
• 3 Tablespoons Ground Flax Seed
• 1/2 Cup Unsweetened Coconut Flakes
• 1/4 Cup Unsweetened Dried Mango, Finely Chopped

Makes approximately 4 cups.

Preheat oven to 275 degrees. In a large bowl, combine coconut oil, agave and vanilla. Add in the rest of the ingredients, mixing until it's fully coated by the oil mixture. Spread the granola onto a cookie sheet in a thin layer. Place in the oven and bake for approximately one hour, stirring occasionally. Once the granola looks evenly toasted, remove from oven and allow to cool. It will get crunchier as it cools. Consume once it has cooled and store any extra in a mason jar at room temperature. As always, be sure to enjoy.

What's your favorite granola flavor?

French Toast with Fresh Strawberry Sauce (Vegan, Gluten-Free)

Weekend mornings are for slowing down and enjoying a delicious breakfast that you normally don't have time for. It's about spending time with your family or roommates who are usually rushing past you on their way to the next place or appointment. So do yourself a favor this weekend. Sit back and relax. Go for a walk. Breathe in the fresh spring air. Make this super easy and delicious french toast!

French Toast

• 3 Ripe Bananas
• 1 1/4 Cup Coconut Milk
• 1 Tablespoon Pure Vanilla Extract
• 1 Teaspoon Cinnamon
• Approximately 12 slices of toast (make sure it is either vegan and/ or gluten free)

Makes approximately 6 servings.

Blend all the ingredients together in a food processor until it becomes a smooth consistency. Transfer to a bowl or square pan. One at a time, dip the slices of bread in the batter, flip to ensure the slice is fully coated. Place slices on griddle or greased pan and cook approximately 1-2 minutes on each side on medium-low heat. Once cooked, remove from heat and top with strawberry sauce, shredded coconut, sliced almonds, chocolate chips, plain 'ol butter (vegan) and syrup... you name it. Get creative.

Fresh Strawberry Sauce

• 1 Pound of Fresh Strawberries
• 2 Tablespoons Pure Vanilla Extract OR
• 1 Lemon, zested and juiced
• 1 Tablespoon Pure Maple Syrup, Agave or Honey for Non-Vegans (Optional. You may find that your strawberries are sweet enough that no additional sweetener is needed)

Rinse strawberries and cut off the green leaves. Place strawberries in a small pot over low heat and cover. Once the strawberries have started releasing juice and becoming soft, add the vanilla or lemon. Stir, replace cover and allow to continue heating, stirring occasionally. After approximately ten minutes, remove from heat and mash the strawberries with a potato masher until you've reached the consistency you want (keep in mind, the sauce will set and thicken once removed from heat). If you'd like a thinner, more syrup-like sauce, transfer strawberries to a food processor and puree until you've reached the desired consistency. Pour over french toast, pancakes or waffles and enjoy!

How do you plan on spending the first weekend of spring?

Peace & Love,

Joy

Vanilla Chia Pudding (Vegan)

I'm a big fan of pudding, but a couple years ago when I realized my body didn't enjoy dairy as much as my mouth did, pudding became off-limits. That is, until I discovered Chia Pudding, which is as easy to make as instant pudding, but has the added bonus of being good for you! How good you ask? Eat it for breakfast good!

Chia seeds are full of fiber, omega-3s and antioxidants. You can find them at Whole Foods and possibly at your local grocery store as they're becoming more and more popular. It doesn't matter whether you use the white or black seeds. I used white because that's what I happened to have in the pantry.

Vanilla Chia Pudding

Adapted from: The Detoxinista

• 3 Tablespoons Chia Seeds
• 1 Cup Almond Milk (or non-dairy milk of your choice)
• 1 Tablespoon Pure Vanilla Extract
• 1 Tablespoon Pure Maple Syrup (or agave or honey for non-vegans)

Makes 1-2 servings.

For a more tapioca-like texture: place all ingredients in a mason jar or container and either shake or stir ingredients until mixed. Set pudding in the refrigerator overnight.

For a smoother, more uniform texture: Place all ingredients in a blender and blend for approximately one minute or until the mixture has thickened and looks smooth. Pour pudding in a container(s) and refrigerate for at least a couple hours or overnight.

Once the pudding is set, feel free to top it with sliced fruit, cinnamon, nuts, chocolate chips or anything else you can think of. Enjoy!

Peace & Love,

Joy