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Am I the only one making jam in winter?! I tried making chia seed jam first time ever last December when I couldn’t pass by $2 bags of organic cranberries. And you don’t have to chop them like the photo suggests below (these cranberries were for Cranberry Cheesecake Bars), neither you have to cook the jam. Instead, you just process your choice of berries or fruit in a food processor or blender with some honey (maple syrup), lemon zest and vanilla extract. It keeps well for weeks and weeks. My kids like it and frankly it’s the only jam I would eat because it doesn’t contain refined sugars.

And think beyond cranberries! How about strawberries, raspberries (in summer from my backyard), blueberries (frozen from local farmers), blackberries (in Vancouver we pick them everywhere in August), figs (I use frozen from my backyard), mango (frozen from Costco), apricots, peaches?! And not only fresh but frozen too. Buy a bag of organic frozen berries or mangoes for $10 at Costco and make your own jam all year round.

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If you are stressing about serving made from scratch, over 45 minutes prep time hot dinners to your family every night, please stop! In the last year, I have burnt out many times mainly due to non-stop cooking of full 3 meals every day. No sandwiches for lunch, no pizza pockets for dinner or chocolate milk for a snack. All from scratch and better be higher in protein because if not, I will get fat. Yeah, and work out 5 days a week and run a full-time business while…
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I love quinoa casseroles because they are quick. If you are trying to eat less meat, this recipe is for you. This clean eating casserole is hearty, filling and full of flavours. I used an entire box of pre-washed baby spinach – my favourite, I truly love the convenience of washed organic greens. Spinach shrinks a lot, so don’t be scared by the amount this recipe calls for. I have a hard time finding frozen or marinated in water artichoke hearts. They are always packed in oil and I had to…
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I have been making salmon lox for years. If you have never heard of a lox or gravlax, it is basically raw salmon cured in a mixture of salt and sugar for 24 hours. Very European and Scandinavian thing to make. My clean eating version is made with maple syrup and also contains ground coriander because it adds amazing flavour. I got this recipe idea from a Russian friend years and years ago.

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I stopped buying waffles since I started Clean Eating because Eggo belongs to a chemistry lab and not my freezer. There is even colour in those waffles but they are “a source of 9 essential vitamins and minerals”. Wow, really?! Thank you! Kellogg’s also suggests to pair them with a glass of GMO milk to provide “a complete and balanced breakfast”. Double thanks! Clearly Kellogg’s would never want to sponsor a review of their product on iFOODreal, like ever. Fine with me, stay away, waffle fakers!

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If your kids like all this canned pasta in tomato sauce nonsense, they will love this recipe. I never bought a single can of Heinz Alphagetti but I bought organic Trader Joe’s O’s and my kids love it! Not sure why and I’m not even sure is it a soup or a pasta dish?! I have no idea. The whole idea of my lunch or dinner coming from a can sounds disgusting to me. I remember first seeing Alphagetti in kids’ lunch bags at my son’s daycare years ago and…
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Although I do not commute to work, I love waking up to already made breakfast. No, Alex doesn’t cook me breakfasts, they cook themselves in the fridge or in the oven the night before. My cooking inspiration is just not there until about 10 AM. And when eating clean, preparation is key for breakfast and snacks. I have already tried chia pudding and overnight oats. I have also tested awesome overnight breakfast quinoa which I will share soon. This week we are eating these overnight parfaits made with…
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Have you ever heard of black bean noodles? I first discovered them a year ago at Costco. Organic and gluten free, they contain 25 g of protein and 12 g of fiber per serving. Another lighter alternative to pasta besides zucchini noodles. The taste is very good, the texture is light and cooking time is 7 minutes. The texture and taste is of course different from wheat pasta but very satisfying. Nothing weird like those tofu shirataki noodles.

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I need your help! If you have a blog can you please check this out and I will pay you back with a gift?! Thank you! I realized I do not have simple banana muffin recipe on iFOODreal. A healthy whole grain muffin that is moist, bursting with banana flavour and without a dome. It has to be flat on top – means it’s moist. It freezes beautifully and is perfect for school lunches. Our family likes banana muffins plain but you can add nuts or chocolate chips.

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This Thai flavours salad is inspired by a grocery store salad, believe it or not, that I grabbed around Christmas time when my son had a hockey tournament all day. I was frankly impressed although I have no idea what were the dressing ingredients and thank goodness most of it drained to the bottom of the container. But it was super delicious and I have created my better version we have been eating for a few weeks now. First of all, this is the salad that keeps on…
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