3-Ingredient Refined-Sugar Free Strawberry Chia Jam

strawberry chia jam 1

Anyone out there love a good jam? (Everyone should be raising their hands cuz it’s impossible not to love jam, amiright or am I right?) WELL THEN do I have the recipe for you!!!!

Last week I happened to purchase a very large container full of strawberries that was marked down to 30% off because no matter how hard I try, I can’t ever resist a good sale. Who could possibly eat a giant container of strawberries in a day? Not me. But did I still buy it knowing full well it would be impossible to eat them all before they went bad? You bet I did. Can’t stop won’t stop.

So now I was in a bit of a conundrum. I have all these strawberries. Now what? What could I possibly do with all of them. And then I made some oatmeal and I knew what to do. I love a good PB&J inspired anything so what could be tastier than PB&J oats with homemade strawberry chia seed jam? Mmmmm-mmmmm delicious. I love jam but I always struggle to find a good jam that isn’t super processed or loaded with added sugars. So if I made my own jam I could control exactly what’s going into it and therefore know exactly what I’m putting into my body.

Aaaaaand, the best part about this recipe is you only need 3 ingredients (plus water), one pot, and 10 minutes! Seriously, could not be easier. And oh man is it tasty. There are very few things on this earth that top fresh, sticky, warm homemade jam.

*Droooooooool*

So next time you can’t resist a sale and happen to buy a very large quantity of berries on hand, you’ll know exactly what to do. TIME TO JAM.

3-Ingredient Refined-Sugar Free Strawberry Chia Jam

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 1 heaping cup of chopped fresh strawberries
  • 2 Tbsp chia seeds
  • 1 Tbsp maple syrup, honey, or other sweetener of choice
  • 1 Tbsp water

Directions

  1. Heat a small pot over medium-low heat. Add all ingredients and cook, stirring occasionally for about 7-10 minutes until your strawberries have broken down and you have a sticky, jam-like consistency.
  2. Remove from heat and allow to cool. Store in an air-tight container for up to a week.

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Fluffy Low Carb Collagen Banana Pancakes

fluffy low carb collagen banana pancakes 3

Yesterday I realized that I hadn’t been eating nearly enough pancakes lately. I’ve been on such a scrambled egg kick these past couple of months that I had completely forgotten about one of my favorite breakfast foods of all time!

So after running 4.5 miles yesterday (currently training for a 10k for some unknown reason because I am a terrible runner), I thought to myself “GIRL. You just killed it. Your body is starving. You go get dem pancaakkkeeesssss!!!” But after a nice training session like that, I DEF wasn’t going to go negate all my hard work by putting some unhealthy pancakes in this bod. No no no. I have the healthy food tools in my tool belt and I used those tools to make some mighty delicious and well-deserved fluffy banana pancakes. And yes, this recipe makes 6 pancakes. And yes, I did eat them all myself. Normally, however, I would recommend splitting them with another person because i was FULL. Like, I looked 6 months pregnant full.

But anyways. You guys. It’s not even hard to make healthier pancakes, everyone should be doing it! These guys were so fluffy, so tasty, and those warm banana chunks in every bite!?!? HOLY BISCUITS SO GOOD!!! And if you break down this recipe to the nitty gritty (which isn’t hard to do because it’s made of all-natural whole foods, no chemicals or preservatives here nu-uh hunny), you see that all you’re basically eating here is a little oatmeal, some eggs, and a banana. Add in some collagen to keep your cells happy and top that with some fresh fruit and hemp hearts and you have yourself one satisfying and nutritious breakfast! And it’s disguised as delicious pancakes. What could be better?

Also, a fun little tip for you guys, you can make a ton of these babies and freeze them, then whenever you feel like some pancakes you can pop some in the toaster and BOOM instant healthy pancakes.

So get going! In just a couple of minutes you could be eating pancakes! What are you waiting for!?

 

Fluffy Low Carb Collagen Banana Pancakes

  • Servings: 6 medium-sized pancakes
  • Difficulty: easy
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Ingredients

  • ½ cup gluten-free oat flour
  • 1 scoop collagen peptides
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • pinch of sea salt
  • 1 large banana
  • 2 large organic free-range eggs
  • ½ cup fresh raspberries (or your fresh fruit of choice)
  • ½ – 1 Tbsp hemp hearts
  • Maple syrup to drizzle on top

Directions

  1. Pre-heat a non-stick skillet or griddle on medium-low heat.
  2. Add all dry ingredients (oat flour, collagen peptides, baking powder, cinnamon, salt) to a blender and pulse until well combined.
  3. Add the banana and eggs and blend until just combined. I like to just pulse the batter so there’s still chunks of banana at the end.
  4. Pour about ¼ cup of the batter onto the skillet or griddle and repeat until all the batter is used.
  5. Once the tops of your pancakes begin to be covered in bubbles, flip them over and cook for another 1-2 minutes until they are thoroughly cooked.
  6. Remove to a plate and top with your raspberries, hemp hearts, and maple syrup. Enjoy!


5-Minute Creamy Coconut Strawberry Oats

creamy coconut strawberry oats

Oooooooh baby I love your waayyyyy.

And that’s all I got. But I’m not kidding, these oats? OOOH BABY do I love their way! I just cannot get enough. Ever.

#oatgirlforevaeva

Are you a fellow oat lover too? (I’m assuming yes by the fact that you’re reading this post about oats). Oh goodie, we’re all on the same page here (literally). What could be better than a sweet, creamy, warm bowl of ooey-gooey oats to fill you up and keep you going on your longest of days? Okay, so maybe like a puppy BUT BASICALLY NOTHING. You can’t beat a puppy, like come on people.

And these oats come together in literally a snap of the fingers! Do you have 5 minutes? Then you’ve got time to make these. We all know oats are a fantastic way to start the day because they are high in carbs, iron, fiber, and protein (and more) and they are a slow burning energy source so that energy lasts all day and you feel fuller longer BUUUUTTTT pair those oats with coconut and they turn into….

MEGA OATS!!!!!

Boom. On top of all the fantastic benefits of oats on their own, the addition of coconut to the party adds powerful amino acids and protein, more iron and fiber, and a bunch of folate and potassium! Your digestive system is going to be flying high after this, I promise you.

So what are you waiting for?! You’re five minutes away from total body euphoria!! Get going!!!!

5-Minute Creamy Coconut Strawberry Oats

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 cup water
  • ½ cup gluten-free rolled oats
  • ½ tsp coconut extract
  • 1-2 Tbsp Silk Unsweetened Coconut Milk
  • ½ Tbsp maple syrup
  • 1 Tbsp plus a little extra unsweetened shredded coconut
  • 3 chopped organic strawberries

Directions

  1. Bring 1 cup of water to a boil in a small pot.
  2. Add the oats to the boiling water, reduce heat to medium, and cook while stirring occasionally until the oats have absorbed the water and are fully cooked and creamy.
  3. Remove oats to a bowl and stir in the coconut extract, coconut milk (to your desired consistency), maple syrup, and 1 Tbsp shredded coconut.
  4. Top with your strawberries and remaining shredded coconut. Enjoy!


Healthy Dairy and Gluten Free Maple Glazed Donuts

healthy maple glazed donuts

You guys.

It’s NATIONAL EFFING DONUT DAY!!!!!

Oh baby what a time to be alive!

I had originally intended on posting something else today, but I just FINALLY found some maple extract yesterday which I had been on the hunt for for what seems like 100 years now and had big plans for making health-ified maple glazed donuts today (my favorite donuts of all time by far). SO when I found out today just so happens to be National Donut Day I thought, “Screw it, I’ll give the people what they deserve. A healthy and damn delicious maple glazed donut with no guilt attached.”

SO here ya go. You’re welcome. Fun fact: donuts were recently rated the number one worst thing for you to eat. Yikes. Bye-bye favorite sweet treat, it’s been nice knowing you. It’s not me, it’s you.

But lately I’ve just been having an intense craving for a sweet, doughy, warm, maple long-john and since I refuuuuuse to give in and put that refined, processed, sugary deathtrap in my body, I figured I’d make my own version that won’t kill me from the inside out. (Yes, I know I’m being dramatic, but I need to convince myself of these things so I don’t give in to my cravings).

Enter this beauty of a donut.

Just look at it. You drooling yet? And what if I told you it tastes just as good as it looks? Seemingly impossible, but oh is it true. And it’s made with oat flour, contains only natural sources of sweetness, and it won’t make your insides hate your guts (ba-dum-chhh)! How nice does that sound?! So do donut day a justice and do-nut eat any more store-bought processed donuts! Just make these instead. Simple. And Enjoy your weekend my loves!

 

Healthy Dairy and Gluten Free Maple Glazed Donuts

  • Servings: 10 donuts
  • Difficulty: easy
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Ingredients

    Donuts

  • ¼ cup unsweetened applesauce
  • ½ cup date sugar (or granulated sweetener of your choice)
  • 1 large organic free-range egg
  • ½ tsp vanilla extract
  • 1 ½ cups gluten-free oat flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ cup Silk Unsweetened Cashew Milk
  •  

    Maple Glaze

  • 1/3 cup maple syrup
  • ¾ cup raw unsalted cashews
  • 3 Tbsp water
  • 2 Tbsp organic virgin coconut oil
  • ¼ tsp maple extract
  • pinch salt
  •  

Directions

  1. Pre-heat your oven to 350 degrees F and grease your donut pans (I use coconut oil spray).
  2. Combine the applesauce and sugar in a bowl until thoroughly combined.
  3. Add the egg and vanilla extract and stir to combine.
  4. In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
  6. Add in the milk and mix until combined.
  7. Fill your greased donut tins until they’re about 2/3 full and bake for about 11-13 minutes (until a toothpick is inserted and comes out clean).
  8. Remove from the oven and allow to cool.
  9. Meanwhile, while the donuts are baking add all the ingredients for the maple glaze to a high-powered blender and blend until thick and creamy. Allow to chill in the fridge (this will cause it to thicken a little further) until the donuts are cool enough to handle.
  10. Dip the donuts in the maple glaze and enjoy!
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Dark Chocolate Dipped Peanut Butter Oatmeal Cookies

dark chocolate dipped peanut butter oatmeal cookies 3

WHO WANTS COOKIES FOR BREAKFAST?!

I really, truly hope all of you reading this raised your hands for that because every human should want cookies for breakfast. It’s only natural. And I get it, you’re thinking, “But Bailey, cookies are not healthy and they are not a good, nutritious breakfast. Stop trying to drag us down.” Oh, but I’m not draggin’ ya down. Oh no. Far from it, actually. I’m here to tell you that these cookies are so good for you that you could literally eat them for breakfast. But don’t feel obligated to restrict yourself to just eating them for breakfast, they’re really an any-time-of-the-day-cookie too.

Say whaaaa?! Gimme some of those right now!

See, I would never lead you astray from the path of healthiness. These babies are super simple, contain all-natural whole ingredients, and are basically just a bowl of oatmeal baked into a cookie. Here’s what you’re looking at getting from one of these delicious little devils:

  • Carbs
  • Protein
  • Healthy fats
  • Vitamins
  • Nutrients
  • Minerals
  • Fiber
  • Antioxidants

Talk about a balanced breakfast, amiright? That’s baaasically everything you could ever ask for in a breakfast besides maybe missing out on a veggie or two. So all I’m trying to say here is you’re welcome for providing you with such a wonderful amazing cookie and you should make some right now. Enjoy!

Dark Chocolate Dipped Peanut Butter Oatmeal Cookies

  • Servings: 12 cookies
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • 2 Tbsp maple syrup
  • 1/3 cup all-natural peanut butter plus a little extra for drizzling
  • 1 tsp vanilla extract
  • 1 free-range organic egg
  • 2 cups gluten-free rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 dark chocolate bar

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. Add all ingredients except for the dark chocolate bar to a high-powered blender and blend until everything is thoroughly combined.
  3. Scoop your dough onto a parchment paper-lined baking sheet and then press into a cookie shape as the cookies will pretty much retain the shape that they go in the oven with.
  4. Bake for about 8-10 minutes and then allow to cool.
  5. While the cookies are cooling, melt your chocolate bar at about 30 second increments in the microwave, giving it a good stir after each 30 seconds.
  6. Once the cookies are cool enough to handle, dip half of them in the dark chocolate and then return them to the parchment paper to cool and solidify.
  7. Drizzle the cookies with a little peanut butter and enjoy!
  8. * I would store them in the refrigerator so the chocolate stays nice and hard and doesn’t get melty and messy on ya.