Recipe from “No Excuses! 50 Ways to ROCK Breakfast” cookbook by Tiffani Bachus, RDN and Erin Macdonald, RDN

Who doesn’t love jam? Seriously. It’s sweet and cool and takes ho-hum foods like toast or cheese to the next level. But store-bought jams and jellies are often laden with white sugars, corn syrup and other additives to help extend their shelf life, and nutritionally, don’t bring much to the table.

Chia jam, on the other hand, is an ingenious and wholesome alternative to your supermarket spreads. Not only is it way easier to whip up than homemade preserves, but it’s bursting with antioxidants, loaded with vitamins and even packs some omega-3s. Experiment with your favorite fruit combinations (peach raspberry anyone?) and start topping your yogurt, pancakes and even some meats with different creations.

Strawberry Chia Jam

Prep Time: 10 Minutes
Total Time: 2 hrs 10 min to 8 hours
Makes 1 cup
2 cups fresh strawberries (or frozen and thawed)
4 tbsp whole chia seeds
2 tsp raw honey (optional)
1. Place the strawberries in a food processor and puree until smooth.
2. Remove pureed berries and place in a bowl. Stir in chia seeds and honey. Let set at least 2 hours, or overnight before serving.
3. Store in a glass jar in the fridge for approximately 7 days.
Nutrients per 2 tbsp serving (with honey):
Calories: 51, Fat: 2.5 g, Carbs: 7 g
Protein: 1 g, Fiber: 3.5 g
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