strawberry

Strawberry Chia Seed Jam

I always look forward to my go-to breakfast, a tofu scramble loaded with veggies, cashew cheese, a drizzle of hot sauce and a slice of toast, but there’s something about Sunday mornings that makes me crave sweet indulgences. This weekend, I decided to try to whip up strawberry chia seed jam. I can’t believe I haven’t tried it in the past, it was so quick and easy and tastes absolutely delicious! It was amazing on sprouted grain toast with Earth Balance butter, but I can’t wait to try out thumbprint cookies for Christmas using the fresh jam! The fact that it’s guilt-free makes is an added bonus! 

  • 1 Bag Organic Strawberries, frozen 
  • Agave Nectar (I use Organic Agave Five, only 5 calories!) 
  • Chia Seeds

Place a bag of frozen organic strawberries into a pot and mash with a potato masher as they begin to cook. Once cooked through and mashed, add agave nectar to taste. Next add a generous amount of chia seeds until a thick consistency is reached. Transfer to a glass jar or bowl and let cool. Once cooled, seal the chia seed jam and place in the fridge to let flavors marry, for best taste! 

Guilt-Free Frozen Strawberry Lemonade

 This fruity refresher is set to make any hour happy. The perfect combo of sweet meets tart flavor is made with minimal calories. Serve virgin or add alcohol of choice.

Makes 1 large or 2 small glasses

Juice of 2 lemons

6 oz frozen strawberries

1/2 cup water

1 packet stevia

ice

Blend all ingredients in Margaritaville or high speed blender. Serve immediately.

Strawberry Shortcake Push Pops

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Strawberry Shortcake Push Pops are a simple dessert to throw together and the accessible containers are great for any picnic or BBQ.

IMG_3879 What you need:

  • 1 – 16.25 ounce box white cake mix (as well as  ingredients to bake)
  • 1 – 8 ounce container COOL WHIP whipped topping
  • 1 pound fresh strawberries – sliced

Recipe Source IMG_3880

Preheat oven to 350 degrees. Spray mini whoopie pie pans with non-stick cooking spray.   Mix cake batter according to directions, and fill pie pans 1/2 full with batter. Bake 10 minutes, or until toothpick comes out clean. Let cool completely.

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Place a mini shortcake in each push pop container.

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Using a pastry bag, pipe cool whip on top of each mini shortcake.

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Layer with sliced strawberries.

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Layer another mini shortcake on top of strawberry slices.

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Pipe another layer of cool whip, and top with strawberry slices. Seal with lid and refrigerate to stay fresh!

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Neapolitan Rose Cake

Neapolitan Rose Cake

I love baking, but I love baking for birthdays even more. I have always loved rose decorated cakes, and decided to try a neapolitan version that I saw on I Am Baker.

Neapolitan Rose Cake

Visit I Am Baker for her talented techniques. (A first timer still ranks me amateur status.) I’m hoping to improve, since I plan on making this my Spring celebration staple.. (thinking yellow, pink & purple possibilities!)

Neapolitan Rose Cake Neapolitan Rose Cake The homemade layers consists of chocolate with chocolate buttercream icing, strawberry with strawberry buttercream icing, and vanilla with buttercream icing.
Neapolitan Rose Cake

Happy Baking! xo

Strawberry Banana Faux Yogurt

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The perfect combination of yogurt, layered with fresh fruit and granola is a hard treat to resist. I’m all for the health benefits of probiotics, but the 18+ grams of sugar per serving is a major downside (probiotic supplements are a calorie-free alternative). What may seem like a “healthy” breakfast or dessert, can surely be filled with added sugars and unwanted calories (at least vegan options). After discovering Chef Chloe’s vegan blog, I had to try her recipe for Summer Smoothie Parfaits. I added frozen strawberries and almond milk, and refrigerated overnight for a refreshing breakfast the next day, sans sugar. I was surprised to find out that the taste and texture were almost identical to yogurt! So yummy!