So I heard from a little birdy that it’s Thanksgiving this weekend in America…
I’m being sarcastic. There was no little birdy. It’s literally plastered all over my American friends Facebook pages AND Buzzfeed AND my favorite bloggers blogs. There was no escaping the fact that this weekend everyone will put on 5-10 extra pounds of turkey love. Realistically I should have done a workout post, but I guess you’ll be getting enough exercise via Black Friday sales.
Speaking of which – who is daring to step foot in a mall on Friday?
Since I am a bit of a pyscho when it comes to sales, I will most likely be there in full form. Slip on pants, flats, tight tank top, and DEFINITELY no jacket. Credit card tucked in my bra, i’ll be ready to go. Although I am broke from recently purchasing a new iPhone 6S, I do need some winter gear.
My current winter jacket is definitely more for looking good in, rather than feeling warm in. Which is not practical for Ontario winters. And when it comes to winter boots, well, lets just say that my Uggs are both 1) not cool and 2) not slip resistant. Also not practical for hip and styling yet freezing cold Toronto.
So if ANYONE has any good recommendations for both winter jackets and winter boots, this girl is all earzzzz.
Back to the Cranberry Orange Chia Seed Jam – this is kinddd of like the cranberry sauce you’ll have with turkey this weekend – minus the insane amounts of sugar. Also it won’t feel weird when you pair it with peanut butter on toast in the morning! If you ever tried my delicious blueberry jam recipe, you’ll be happy to know this is just as easy to make.
The addition of orange zest and juice to this jam is the perfect addition to the tart berries. The chia seeds soak up a lot of the juices, so every bite is full of flavor. I had mine with peanut butter and toast, but also added it to some Greek yogurt and granola. It’s your chance to be creative!
- 2 C fresh or frozen cranberries (I did half half)
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- 2 tbsp orange juice
- splash of water
- Place a saucepan on medium heat, and add your cranberries. Allow them to sizzle and cook for a few minutes as the juices begin to come out.
- Stir them round and add the maple syrup and orange juice. Start smushing the berries down with a fork or masher, until you hear them ‘pop.’
- Turn the heat down to low, and add the chia seeds. Continue to stir the jam until it reaches your desired consistency. If it gets too thick, add a splash of water.