Peanut Butter & Strawberry Jelly Chia Seed Pudding

Start you morning off with this protein packed recipe. This chia seeding pudding is packed full of macros and micros!

Chia Seed Pudding

Ingredients:

2 1/2 cups coconut milk (or any milk of your choice)

• 1/4 - 1/2 cup chia seeds (adjust according to desired thickness)

• 1/2 tsp almond extract

• 1 tsp vanilla extract

• 2 tsp maple syrup (or honey)

Instructions:

1. In a mixing bowl or container, pour in the coconut milk.

2. Add the chia seeds to the milk.

3. Stir in the almond extract, vanilla extract, and maple syrup (or honey) until well combined.

4. Make sure there are no clumps of chia seeds.

5. Cover the bowl or container and refrigerate for at least 3 hours, or preferably overnight, to allow the pudding to thicken.

6. Before serving, stir the pudding mixture to ensure even distribution of ingredients.

7. Serve chilled and enjoy your delicious and nutritious chia pudding!

Strawberry Jam Recipe

Ingredients:

• 1 pound fresh strawberries (the riper and sweeter, the better)

• 1/4 cup maple syrup

• 1 tsp water

• Dash of sea salt

• 2 tbsp chia seeds

Instructions:

1. Prepare Instant Pot: Add the fresh strawberries, maple syrup, water, and a dash of sea salt to the Instant Pot.

2. Pressure Cook: Secure the lid on the Instant Pot and set the pressure cook function to 1 minute. Allow the pressure to naturally release for 10 minutes after the cooking cycle completes.

3. Simmer: After releasing pressure, switch the Instant Pot to the simmer function and let it cook for an additional 5 minutes. Stir the jam frequently to prevent sticking.

4. Mash or Blend: Use a potato masher to break down the strawberries to your desired consistency. For a smoother texture, use an immersion blender until the jam reaches your preferred smoothness.

5. Add Chia Seeds: Sprinkle the chia seeds into the jam mixture and stir well to combine.

6. Thicken: Allow the jam to simmer and thicken for a few more minutes until it reaches a bubbly consistency.

7. Transfer and Store: Once the jam has thickened to your liking, remove it from the Instant Pot and transfer it to a glass container. Let it cool to room temperature before sealing and storing it in the refrigerator.

8. Chill and Serve: Refrigerate the jam for 2 - 3 hours until it thickens completely. Serve on toast, pancakes, or use it in your favorite recipes. Enjoy your homemade strawberry jam!