Healthy Snacks

Blueberry Orange Chia Seed Jam

Blueberry Orange Chia Seed Jam

This easy jam is a lot better for you than jams or jellies that are loaded with sugar.  Blueberries, orange juice, chia seeds and maple syrup, each of these ingredients carry their own benefits. I usually have it with toast, but it’s also delicious over Greek yogurt and oatmeal.  

The deal: Blueberries are $0.98 at Sprouts starting today!

Happy jamming!!!!

Blueberry Orange Chia Seeds Jam

Blueberry Orange Chia Jam

Dominique for DealiciousCooking
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Ingredients
  

  • 1 small pack of fresh blueberries 4.4oz
  • 3 tablespoons chia soaked in 1/2 cup of orange juice or water or fresh apple juice
  • 1-2 tablespoons maple syrup

Instructions
 

  • Start by soaking chia seeds in 1/2 a cup of orange juice or water or apple juice and one tablespoon of maple. Leave the chia seeds to soak until all the liquid soaks into the seeds and you have a gel (about 30 minutes)
  • Put the chia mixture, blueberries, and maple syrup in a blender and blend until smooth. Try it and add more syrup if needed.
  • The mixture will be similar to a smoothie. Refrigerated to allow it to firm up slightly. If you want the mixture thicker and more firm, stir in another tablespoon of chia seeds.

Notes

This jam is delicious on fruit bowls, toast, ice cream, or anything that will hold still. It can keep for one week in the refrigerator, but we usually finish it before that.

 

Roasted Chickpeas

Roasted Chickpeas

This is a healthy alternative to those “I need something crunchy and salty” cravings.  Roasting the garbanzos to a perfect crunch can be tricky, but at the right temperature and diligent supervision, you can have a deliciously addicting snack.

And here is the deal on chickpeas or garbanzo beans: They’re high in fiber,  manganese (for energy production), folate and protein and there are some studies out there that claim chickpeas even help to regulate appetite. So ‘hell yeah’ I’m going to much on these little salty crunchy bombs all day long!

Here is what you need: (If you’ve never roasted chickpeas, start with one can and see how you like it. I usually make 2 cans at the time. )

Roasted Chickpeas

Rinse it well.

Roasted Chickpeas

Lay them out on a baking sheet lined with paper towel and pat dry with another paper towel.

Roasted Chickpeas

Remove the paper towels and now drizzle a bit of olive oil (about 1tsp per can) tossing them about to even the oil out. 

Roasted Chickpeas

Oven roast them at 400F for 30-40 minutes until golden brown and crunchy. I use a convection oven at 350F for about 30 minutes. After the first 10 minutes, take the baking sheet out and toss the chickpeas around. Do that every 10 minutes to make sure they roast evenly. Try one (remember to let it cool off first) and if the center is still moist and soft, roast it a bit longer.

Once they’re done, season immediately with salt, garlic powder, paprika, cayenne or whatever you wish (even cinnamon and sugar, if it’s sweet crunch that you’re craving.)

Finally Roasted

I like them seasoned with the smoked Pacific sea salt from Trader Joe’s (told ya to keep it handy) but anything goes. I want the kids to try it, so I didn’t add cayenne pepper this time.

The biggest mistake I made? Deciding to oven roast them on one of the hottest days of spring. It’s 97 degrees outside. I should be making popsicles. Oh well, I guess I’d enjoy my crunchy chickpeas with an ice-cold beer.

Cheers!