This is a quick jam with no added sugars! With a few ingredients you can whip up any kind of fruit jam you would like. Here we have used the J. Olive Co. Blueberry Balsamic in our jam. You could interchange the sweet fruit based balsamic to any other flavor like Strawberries, Fig, or Pomegranate!
drops of stevia to taste (I did about 4-5 drops of liquid stevia)
Combine in a sauce pan over medium to high heat, 2 tbs chia seeds,
2 cups frozen blueberries, 1/4 cup blueberry balsamic, and pinch of salt.
Bring to a boil and allow the blueberries and balsamic to reduce down. Occasionally stirring and smashing blueberries as they cook down. After about 5 minutes of simmering it will start to thicken.
Remove from heat once it resembles a thick syrup consistency.
The chia seeds will begin to expand and create a gelatin to thicken the jam more. Once removed from heat add your stevia to the jam. I would gradually add drops and then taste test. Liquid stevia is very potent!
Here I have topped roasted sweet potato “toast” with part-skim ricotta cheese and Blueberry Chia Seed Jam. For my sweet potato slices I seasoned with salt and cooking spray, roasted in the oven for about 20 minutes at 400 degrees. Perfect sweet bite snack or party food!
Nothing is better than a one-dish meal. Even better is a sheet pan meal and you can use tin foil to minimize clean up! Winning! This meal comes together super fast and easy. Well worth the cooking time wait!
Naturally sweet butternut goes perfectly with sweet caramelized onions. This super simple side dish would pair well with any protein, even for breakfast with a fried egg. We flavored this dish using J. Olive Co. Tuscan Herb Olive Oil and J. Olive Co. Gravenstein Apple Balsamic, garlic and feta to give a savory but hint of sweet taste. The onions do take some time to cook but this is well worth the wait!
Tuscan Herb Butternut Noodles
1 pack of frozen Green Giant Spiralized butternut squash
As part of our Week of: No Egg Breakfast Meals, the classic avocado toast gets a twist with using J. Olive Co. Gravenstein Apple Balsamic and Tuscan Herb Olive Oil to make a simple, yummy and filling breakfast (or any meal, really) when you need something fast! Mix the avocado and cook shrimp the night before for a fast breakfast!
Savory and rich and great for grilling! For this month’s pairing, Black Mission fig Balsamic and Wild Mushroom & Sage Olive oil, I went with marinades and barbecue sauce! I absolutely love roasted or grilled mushrooms. Marinate veggies in this pairing for an easy side dish to any meal. First up, I did a twist on Mushroom “Steak and Eggs,” and second I made a barbecue sauce for CK Turkey Sausage Meatball Kabobs!
Sweet, smokey and little heat, but not too much! This combo is perfect for different flavor combinations. We give you some Asian, American and Mexican food inspired flavors with one pairing, J. Olive Co. Serrano Honey Balsamic and Chipotle Olive Oil! We begin with an Almost “Tom Yum” Soup, a no-hassle breakfast hash and eggs—Smokey Breakfast Bake, and then top your tacos with the Serrano Honey Taco sauce. Goes great on the Breakfast Bake too! Let’s dig in!
The J. Olive Co. Coconut White Balsamic and Lemon Olive Oil combination is so light a fresh! Just in time for spring and summer weather!! This combo goes perfect with fresh fruits and seafood. Check out our delicious Green Smoothie Bowl, which combines all the CK Habits in one treat! Next up is the Watermelon Mocktail—which you could totally turn into a Summertime Cocktail! We also used this recipe to create a watermelon smoothie. Last up in a Coconut Crusted Fish and Mustard Sauce. We love cooking with fish because it is such a fast meal! This one was a quick cook but packs some major flavor!
The J. Olive Co. Blenheim Apricot White Balsamic might just be my new favorite over the Cranberry Pear! I am obsessed with it and currently on bottle #2 for the month. This pairing of course screams Asian food, like in our “Fried Rice” Turkey Bowl. But do not let this combo scare you from trying it in other recipes. The Orange Glaze Fish has just a hint of the Toasted Sesame, but doesn’t scream “Asian” flavor. I’ve used the apricot balsamic drizzled on cantaloup for a sweet bite like dessert and used the dressing from the Sweet and Sour Broccoli Salad on a Turkey Burger Bowl with grapes, feta, walnuts, and spinach. Try this combo with any veggie you would like to stir fry like we did the Garlic & Apricot Balsamic Broccolini. You could also substitute the Apricot Balsamic for Cranberry Pear Balsamic.
In food processor chop pineapple, add cranberries and pulse until berries are chopped. Add zest of orange. Peel and section orange. Add orange sections to food processor squeeze in juice of orange. Add Balsamic. Pulse food processor approximately 10 times. Best served the next day after flavors meld.