Cranberry Chia Seed Jam

This jam is perfect for this time of year since… YAY cranberries are in season! Chia seeds are a good source of essential fatty acids called omega-3’s! They also are a great source of fiber, provide antioxidants, are can be very inexpensive!

This jam is super easy to make. I prepped it the night before and let it sit overnight so that it really would thicken up. (*When chia seeds are exposed to liquid, they swell and absorb the liquid surrounding them, so that’s why they’re great to make jams and puddings with them.*)

I paired my jam with peanut butter and spread each on two pieces of toast. They filled me up perfectly and it was a quick and healthy breakfast option!



  • 1 cup fresh cranberries, organic if possible 
  • 1/4 cup filtered water
  • 1 tablespoon chia seeds
  • 1-2 tablespoons pure maple syrup



  1. In a food processor, process cranberries and water until smooth.
  2. Transfer mixture to a small pot and add chia seeds and maple syrup.
  3. Cook over medium heat for about 3 minutes or until some of the liquid has reduced and mixture looks thickened up.
  4. Remove from heat, let mixture sit until cool, and transfer to an airtight container or jar.
  5. Place in fridge and let sit for at least an hour before serving for jam to set.
  6. Serve on toast, oatmeal, pancakes, yogurt, whatever you’d like!
  7. Enjoy 🙂



  • Save jam in refrigerator for 1 week.

Five Spice Roasted Almonds Stuffed in Dates

I survived my first week of culinary school and wanted to put into practice what I learned this weekend. We learned about knife skills, different types of fruits, vegetables, herbs, and spices. The spice lesson was my favorite to learn about because I was not familiar with most of the ones my chef instructor was talking about. She talked about the origin, how to use them, and what foods go best with each. It was so fascinating and got me excited to experiment with some.

Chinese five spice was one of the ones that really brought my attention. It reminds me of a chai spice blend and if you know me, you know how much I love my chai tea lattes! It smells incredible- so warming with a little bit of spiciness. The almonds are roasted in this spice however if you can not find it- no worries- just use cinnamon. This combination is the perfect satisfaction for something sweet, crunchy, and tasty!



  • 1 cup raw unsalted almonds
  • 1/2 tsp Chinese Five Spice (cinnamon, ginger, anise, star anise, cloves)
  • 1/2 tsp sea salt
  • 1/2 tablespoon coconut oil
  • 1 packet of pitted medjool dates



  1. Preheat oven to 250F and line a large baking sheet with parchment paper.
  2. In a small bowl combine almonds, five spice, salt, and oil.
  3. Using your hands or a spoon, mix well until almonds are covered with mixture.
  4. Place almonds onto the baking sheet and bake for about 45 minutes or until a darker shade of brown (not burnt!)
  5. In the meantime, cut dates down the center making sure not to cut all the way through.
  6. Remove the seed (if not pitted) from the dates and stuff with 2-3 almonds.
  7. EAT!


stuffed dates



  • Feel free to stuff dates as you eat them. Not necessary to do all at once.
  • You will probably have leftover almonds, they are just as good on their own!
  • If you can not find Chinese five spice in your grocery store, you can make your own. There are different variations but all taste similar.

Honey Roasted Pumpkin Seed Clusters

Have leftover pumpkin seeds from carving a pumpkin?? Don’t throw them out!! Save them and make these delicious sweet + salty pumpkin seed clusters. They’re crunchy and flavorful and can be easily added to salads or eaten on their own!



  • roughly 1 cup pumpkin seeds from pumpkin or store bought
  • 1 tablespoon pasture raised butter (if available, I like using Kerrygold or Vital Farms  butter)
  • 2 tablespoons honey
  • pinch of sea salt



  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. Scoop seeds from pumpkin and remove stringy parts from the seeds.
  3. Rinse seeds in colander and pat dry with paper towels.
  4. Place all seeds onto baking sheet and lay out evenly.
  5. Melt butter in the microwave for 30 seconds and stir in honey immediately afterwards.
  6. Pour honey + butter mixture all over the seeds. Use a spoon to stir seeds on the baking sheet so that all seeds are completely covered.
  7. Sprinkle sea salt all over.
  8. Place in the oven and bake for 25-30 minutes or until seeds look crisp and golden brown.
  9. Store in an airtight container for a week.
  10. Enjoy!


Glazed Pumpkin Spice Balls

It’s fall, which means all things pumpkin! Not gonna lie, I always get excited for this time of year because I love all the seasonal spices and produce! These balls kind of remind me of eating a glazed munchkin donut but are so much healthier and full of nutritious ingredients.

glazed pumpkin balls 3


  • 1 cup pitted medjool dates
  • 2 tablespoons unsweetened almond milk
  • 1/2 cup oat flour*
  • 1/2 cup raw cashews
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup coconut butter
  • 4 teaspoons pure maple syrup


  1. Soak dates in warm water for 5 minutes.
  2. In the meantime, process cashews into a food processor. Set aside.
  3. Place dates and almond milk into food processor and process until a smooth, thick consistency.
  4. Then add oat flour, cashews, and pumpkin pie spice. Process until a “dough” consistency has formed.
  5. Using your hands or a cookie scoop, form 8 balls and place onto a baking sheet or large plate. (Might be more or less depending on how big you make them if using your hands)
  6. Chill in the refrigerator for about 5 minutes to set.
  7. Meanwhile, melt coconut butter in a microwaveable safe bowl for about 30-45 seconds.
  8. Add maple syrup to melted coconut butter and stir with a spoon until mixture is smooth.
  9. Take balls out of the refrigerator. Place parchment paper onto a separate baking sheet or large plate.
  10. Take one ball and using a spoon, pour the melted coconut butter mixture all over the ball. Place on to the parchment paper. Repeat this process until all balls have been covered.
  11. Place back into the refrigerator for 5 minutes or until “glaze” has solidified.
  12. Repeat step #10 and place back into the refrigerator for 45 minutes to fully harden.
  13. Take off parchment paper and store into an airtight container in either the fridge/freezer or serve right away.
  14. Enjoy!

glazed pumpkin balls 1


  • *To make oat flour, blend oats into a food processor or blender until they are ground into a fine flour consistency.
  • If storing in the freezer, let thaw for about 5 minutes so that you don’t hurt your teeth!

Date Caramel Dipping Sauce

I’m always a fan of dipping my apples in peanut butter- anyone else with me?? To switch things up, I created this silky, smooth date sauce that truly does taste like caramel! Just 3 ingredients are all you need to create this sauce. Serve this at a party for a mini appetizer or just enjoy at home with the family! It’s the perfect refined sugar free treat that anyone can enjoy!



  • 1 cup pitted medjool dates
  • 1.5 tablespoons unsweetened almond milk
  • 1/4 tsp sea salt



  1. Soak dates in warm water for 5 minutes.
  2. Place into a food processor alone with the milk and salt.
  3. Process until texture is smooth and silky. This will take about 5 minutes. Keep processing and pushing the mixture down into the blades.
  4. Serve with sliced apples and enjoy!



  • Keep stored in the refrigerator for up to 2 weeks!


date caramel 1