Very Berry Jam

This Jam is the JAM!  Fruit is full of its own natural sweetness, this easy recipe keeps simple things simple. When berries are in season it is always wonderful to use fresh fruit.  If you can buy berries from your local farmers market in bulk, or better yet grow in your garden it can keep things more cost effective.  If you don't have fresh available, organic frozen berries work great too.  Once you see how simple this is to make, you will wonder why you haven't done it for years!!!

  • 6 cups of mixed berries  (I used Raspberries, Blackberries & Blueberries) you may use fresh or frozen.  
  • 2 tbsp of coconut palm sugar ( you may also use honey or maple syrup) you can increase the quantity if you prefer it to be sweeter :)
  • 2 tsp of coconut oil

Put berries into a large sauce pan.  Add the palm sugar and coconut oil.  If the berries are frozen, let sit for an hour before cooking.  Slowly bring the berries to a boil, stir gently for 5-6 minutes trying to keep the berries as whole as possible.  Turn off the heat, cover and let sit on stove over night.  Next day, scoop into jars and your done!  I like to strain some of the juices from the berries into a separate jar and set aside for pancakes, it makes a great alternative to syrup. 

***Juicy Tip - If you prefer your jam to be a bit thicker, add 1/4 cup of chia seeds in the morning before putting into jars.  

***Store in fridge or you can freeze for up to 6 months, just be sure to leave enough room for expansion.  Live Juicy!

Brunch Scrambler

This is such a great dish when having guests over for brunch or when you have a little more time for meal prep on the weekends!

  • 4-6 medium Potatoes diced
  • 1 Red Bell Pepper finely sliced
  • 1 Yellow or Green Bell Pepper finely sliced
  • 1 Small Onion sliced
  • 1 Jalepeno sliced (seeds removed)
  • 4-6 Eggs
  • 1 Cup Shredded Organic Old Cheddar
  • 1 Tomato halved & sliced
  • 1 Avocado sliced
  • 1 Tbsp Coconut or Olive Oil

Dice potatoes and cook on low with 1 tbsp of coconut oil and Himalayan salt for 30-45 mins.  Once potatoes are started in a separate pan add 1 tbsp coconut oil and the onion, peppers and jalapeño.  Cook low for 30 mins.  Scramble the eggs.  The preheat oven to 350 F.  On a plate add 1 cup cooked potatoes, 1/2 cup of the peppers and onions, top with a sprinkle of cheese.  Place in oven until cheese melts.  Then add tomato and avocado to garnish.  Enjoy!

Serves 4 - 6 :)

***Juicy Tip - Belle peppers contain antioxidants and anti-inflammatory's.  They also provide high amounts of vitamin C which helps to boost your immune system!  Live Juicy!

Berry Bliss Bowls

Things can be busy around here!  So having some simple "go to's" is a must in my books!  This is so quick and easy to make for breakfast, a snack or kids lunches!  

  • 3/4 Organic Vanilla Yogurt                                                                                                                        
  • 2 Tbsp's of Chia Seeds                                                                                                                              
  • Handful of Berries

***Juicy Tip - When yogurt is sourced from grass fed cows nutrition is maximized, supplying omega 3 fatty acids, calcium, magnesium, potassium, vitamin D, enzymes and probiotics.  Chia Seeds are high in fiber, excellent source of good fat, a complete protein and are packed full of nutrients like calcium, magnesium, manganese, iron, phosphorous and folic acid. Then you top off with some of natures candy!  Berries are a great source of vitamin C and provide a slow release of glucose into the blood, and their high fiber content helps prevent sugar cravings.

My kids love these and you know you are getting some great nutrition at the same time!  Make them up a day or two ahead of time and they will be ready to go!  Live Juicy!