My mother-in-law is a jam making rockstar.  She has her own raspberry and blackberry bushes and when those are ready to go she makes huge batches of jam.  Before I met my husband, I had heard about canning but I didn’t really know much about it because we had always gotten our jam at the store.  I remember being in awe of the whole process when I saw it for the first time.  It isn’t overly complicated but it can be a bit labor intensive, especially if you make as much as my mother-in-law does.

While we’re lucky enough to have a fairly steady supply of jam in our house, I wanted to have a quick standby for the times when we ran out.  I don’t know if you’ve read the labels for store bought jam lately but there are a lot of things in there that don’t need to be in there.

Enter chia jam.

I had seen a few of these kind of recipes floating around online and decided to try my hand at it. This could not be a simpler process.  There are minimal ingredients, minimal effort, and you get a great jam in the end.  Quit buying chemical and sugar-laden jams and jellies from the store and start making chia jam.  With farmers market season in full swing, stock up on all the delicious berries out there.  I have only tried strawberry and blackberry chia jam but you can use whatever fruit you would like.  I think peaches or plums would be really tasty!

Quick Chia Jam

• 1 carton of fruit like strawberries, blackberries, raspberries (If you want to try peaches or plums I would start with 3-4)
• 1 tbsp lemon juice
• 2 tbsp chia seeds
• 1 tsp cinnamon, optional
• 1 tbsp maple syrup or honey, optional (if you want a sweeter jam, I think it’s sweet enough without it)

1. Wash and slice the fruit, removing stems or pits as necessary.
2. Place fruit, lemon juice, cinnamon, and sweetener (if you’re using it) into medium saucepan over medium high heat. Keep stirring until the berries burst or the fruit starts to break down, about 5-10 minutes depending on how much fruit you have.
3. Remove from heat.  Now if you want a smoother jam you can puree the fruit in a blender or food processor.  If not you can mash the fruit with a fork to leave it a little chunkier.  Add in the chia seeds and stir to combine.  Move the jam to a clean jar and let it cool and then store in the fridge.

That’s it!  The chia seeds will expand over time and absorb the liquid in the fruit and you will have a spreadable jam.  You can spread it on toast, crackers, use it in Pb & J, or swirl it into your morning oatmeal like I have been for the past few weeks. Not only is this an easy DIY, it’s healthy too.  Along with all the nutrients from the fruit you get all the benefits from the chia seeds which include fiber, omega-3, phosphorus, and manganese.  So instead of grabbing a jar at the store next time you need jam, go make your own chia jam!

I know, I’m a little bit behind but I finally watched the documentary Fed Up this weekend.  If you haven’t seen it yet, go watch it.  You can find it on Netflix, iTunes, Amazon Instant Video, and on DVD or Blu-Ray.

Watched it? Ok, let’s continue.

I knew going into this I would probably come out on the other end all fired up about eating healthy.  This always happens when I watch food documentaries.  Not only did I get fired up, I got mad/sad/full of despair and full of hope.  That’s a lot of emotions to come from just one documentary.

Fed up takes a look at our food system and let me tell you it isn’t pretty.  Most things that we have been told about food and eating healthy in the US have been dead wrong.  How many times have you heard, “It’s all a matter of calories in vs. calories out” or “All you have to do is eat less and move more” or “The reason we’re so fat as a country is we’re so sedentary”?  A million times right?  Those are our health mantras as a nation, yet we’re still more obese and at risk for health-related diseases than ever before.  Why can’t we lose the weight?  With all the technology and health advances we have, why can’t we fix this problem?  One simple but so complex factor.

Food.

To be more precise, food products.  Man-made, processed, big food-company products are keeping us stagnant in our fight against obesity and the majority of the public isn’t even aware.

That’s what makes me so mad.

While watching Fed Up, I knew most of the information that they were presenting.  I’m a health blogger so I daily immerse myself in all things health related.  I want to gain as much knowledge as possible so I know how to help myself and others.  That isn’t the average American though.  I would say 80-90% of the population isn’t as immersed in all things health as I am.  Most people get their health information from doctors and advertisements and that is where the trouble starts.

People trust companies and their healthcare providers to give them the best information and to keep their health at the center of what they do but sadly that isn’t always the case.  Money plays a huge role in the decisions made about the food that is produced in our country and it has come at the cost of our health.  There are people who are trying to fight against big food companies but it’s an uphill battle.  For every step forward the good guys try to make they get pushed back five steps.  It can start to feel hopeless to even try.

We have to try though.  The documentary followed four overweight teenagers as they tried to lose weight by exercising more and eating what they thought to be healthy food products.  They were so confused and distraught as to why they were eating less, moving more, and still not losing the weight.  My heart ached as I watched one girl cry as she talked to the camera saying, “I don’t think people realize just how hard this is.”  I know how hard it is and I know how desperate and frustrating the whole process can be especially when you think you’re doing everything right.  This is why we have to keep trying to make our food system so much better than what it is today.

It starts with you.

You have more power than you realize.  Remember money talks and as the consumer you have the money that food companies want.  Every time you go to the store, you have the choice to decide where your money goes.  Use your dollars to help your health instead of hurt it.  Instead of buying the low-fat, zero-calories, “health” food product, buy the real health food, fruits and vegetables.  Instead of getting the food with an ingredient list a mile long, buy the food with one ingredient.  Arm yourself with knowledge about your health and your food.  Watch documentaries like Fed Up, Food Matters, and Forks Over Knives.  Follow health blogs, read books, ask your doctor questions and seek second opinions.  Follow up on what congress is doing when it comes to what’s on your plate.  Keep learning as much as possible because that is the only way we can turn our health around.

Is it a lot? Yes.  It can be a daunting task to keep up with everything.  It can be difficult to wade through everything that is out there.  A lot of you are telling yourselves you just don’t have the time to sit here and figure out all this stuff.  Let me ask you this though, do you have the time to be sick?  Do you have the time to have heart disease, diabetes, or any other of the hundreds of obesity related illnesses?

Your health starts with you.  You can do more than you think.  I made this blog to help you on your journey to get healthier and I’m here to help you in anyway I can but you have to take the first step and make the effort.  Even though one person can’t change the entire food system, they can change their own lives for the better.

Anyone else ridiculously happy with that alliteration in the title?  Only me?  That’s cool.  I’ll just revel in my literary awesomeness alone.

The one thing you should be ridiculously happy with is that warm weather is becoming more and more frequent and the promise of summer no longer seems like a cruel joke.  In a fit of joy I came up with this simple pasta dish to welcome the 70 degree weather we recently enjoyed.  Chicago then laughed in my face and this week we had 40 degree weather with rain and wind.  Thanks Windy City.  At least I have this pasta to keep my spirits up…

This would be an AWESOME dish to bring to your Memorial Day BBQ’s or parties because you can make a big batch and it doesn’t need to be served hot.  It also comes together quickly and tastes like you spent a ton of time on it.  I won’t tell that it only took you like 20 minutes!

Penne Pesto Pasta with Roasted Cherry Tomatoes

• 1 batch of spinach pesto (recipe below)
• 1 package of penne pasta, whole wheat or gluten free (I used brown rice pasta)
• 16 oz of fresh cherry tomatoes, sliced in half

1. Preheat the oven to 425.  Line a large baking sheet with a Silpat or parchment paper.  Toss the cherry tomato slices with a little olive oil, salt, and pepper.  Spread out on the sheet and roast in the oven for 20 minutes or until the edges are blackened.
2. While the tomatoes are roasting, cook your pasta according to the package.  Drain and set aside.
3. In a large bowl combine the pasta and the pesto and mix well.  Add in the roasted tomatoes and toss together.

Spinach Pesto

• 1 cup tightly packed spinach leaves (I used fresh, but frozen can work too just don’t tightly pack the cup)
• 2-3 cloves garlic
• 3 tbsp hemp seeds (could also use sunflower seeds)
• 4 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp breadcrumbs (I used homemade gluten free crumbs. Just pulse stale gluten free bread a few times to make crumbs)

1.  In a blender or food processor, grind the seeds until powdery.  Add in the garlic and combine until you have a paste and then add in the spinach.  Pulse until everything is well combined
2. Add in the olive oil one tablespoon at a time until the pesto is creamy.  You might not need all 4 tbsp, I only used 3.
3. Add in the salt and crumbs and blend everything together.

And that’s it.  The most labor intensive part of this meal is the pesto and that’s pretty much just hitting the food processor button a few times.  This is a good meal to make if you’re just starting out cooking.  It’s simple and nearly impossible to mess up.  Even if you burn the tomatoes you still have a pasta with pesto to console you.

What meal signals the beginning of summer to you?

Have a great Friday everyone!

Is Cinco De Mayo a total excuse for Americans to stuff their face with tacos, guacamole, and margaritas?  Yes.

Is that such a horrible thing?  Maybe not.

Here are a few of my favorite Mexican recipes I have made over the years and taste delicious.  Make some of them tonight and top with generous amounts of guac and a huge side of chips and salsa!

Chili-Spiced Polenta with Avocado Sauce (this avocado sauce is AWESOME and I make it all the time):

Avocado and Corn Gazpacho (Perfect if it’s really warm where you are!)

Tortillas topped with Mexican Bean Sauce

Taco Casserole (by far one of my favorite recipes on my site)