Blackberry chia jam
1 clamshell blackberries (1 heaping cup)
3 tbsp maple syrup
3 tbsp chia
Directions:
1. In a small pot over medium low heat, mash blackberries, and cook until a low boil forms.
2. Stir in syrup and chia, cook stirring often for 5-6 minutes, and thickened.
3. Keep in fridge for up to a week.
Sautéed pears
1 firm but ripe pear, peeled and thickly sliced
1 tbsp maple syrup
1/2 tsp almond extract
In a small frying pan over medium heat, combine all ingredients, and sauté until warmed through.
To assemble bowls:
Vanilla yogurt base
Store bought granola
Sautéed pears
Blackberry chia jam
Fresh blackberries and mint for garnish
1 clamshell blackberries (1 heaping cup)
3 tbsp maple syrup
3 tbsp chia
Directions:
1. In a small pot over medium low heat, mash blackberries, and cook until a low boil forms.
2. Stir in syrup and chia, cook stirring often for 5-6 minutes, and thickened.
3. Keep in fridge for up to a week.
Sautéed pears
1 firm but ripe pear, peeled and thickly sliced
1 tbsp maple syrup
1/2 tsp almond extract
In a small frying pan over medium heat, combine all ingredients, and sauté until warmed through.
To assemble bowls:
Vanilla yogurt base
Store bought granola
Sautéed pears
Blackberry chia jam
Fresh blackberries and mint for garnish