What Is Chia Jam?

Chia jam is a simple fruit spread made by combining fruit with nutrient-rich chia seeds. As the chia seeds absorb the fruit juices, they naturally thicken the jam, eliminating the need for pectin or much sugar. It’s quick and easy to make, coming together in just 15 minutes.

I’m sharing my favorite Strawberry Chia Jam recipe, but the beauty of chia jam is that you can make it with almost any fruit you like. Fresh or frozen berries, peaches, mangoes, cherries, and more all work beautifully.

Why You’ll Love This Strawberry Chia Jam

• Made with just 3 ingredients – Strawberries, chia seeds, and maple syrup
• Ready in 15 minutes – A quick and easy recipe with no special equipment
• Lightly sweetened – A little maple syrup enhances the strawberry flavor or you can leave it unsweetened
• No pectin needed – Chia seeds naturally thicken the jam
• Healthier than traditional jam – Tastes like jam but is packed with fiber, protein, heart-healthy fats, and antioxidants, and contains very little sweetener
• Perfect for meal prep – Will keep in the refrigerator for 1 week
• Versatile – Swirl it into yogurt, spread it on rice cakes or make PB&J sandwiches
• Gluten-free, vegan, and dairy-free – A recipe everyone can enjoy

Ingredients & Health Benefits

• Organic Strawberries – I use frozen because they are always available but fresh strawberries are good, especially when in season. They provide a boost of Vitamin C, which supports your immune system. Since strawberries are heavily sprayed with pesticides, choose organic.
• Chia seeds – They thicken the jam and are rich in dietary fiber which supports digestion, and prevents rapid blood sugar spikes. They also contain protein and healthy omega 3 fats which support your brain.
• Maple Syrup – I use just a little to enhance the strawberry flavor but it’s also good unsweetened. Add as much or little as you like. Honey can be substituted.

How To Make

It’s very easy to make with only a few steps:

In a medium saucepan, combine the strawberries and maple syrup. Bring to a boil over medium-low heat. Cover and cook until the berries release their juices and they are soft, about 5-8 minutes.

Using a fork or potato masher, mash the berries to your desired texture. Stir in the chia seeds. Remove from heat.

Allow jam to cool in saucepan for about 10 minutes., stirring a few times to evenly distribute the chia seeds.  The jam will thicken up as it cools and the seeds absorb the juices.

Transfer jam to a jar. Store in fridge for up to a week.

Ways to Enjoy Strawberry Chia Jam

• Swirl into Yogurt – Add a a few spoonfuls to Greek yogurt or dairy-free yogurt for a boost of flavor and nutrition.
• Spread on Seed Bread – Toasted or untoasted it’s delicious.
• Spread on Rice Cakes – A light and satisfying snack. Try adding a drizzle of almond butter.
• Make a PB&J Sandwich – Pair it with your favorite nut butter for a healthier twist on a classic sandwich.
• Layer Into Parfaits – Alternate jam with yogurt, fruit, and granola for an easy breakfast or dessert.
• Spoon Over Ice Cream – A delicious topping for ice cream especially my Dairy Free Vanilla Ice Cream or frozen yogurt.
• Serve with Gluten-Free Scones or Muffins – Perfect for brunch, tea time, or an afternoon treat.
• Use as a Pancake or Waffle Topping – A naturally sweet topping instead of syrup. Delicious on my High Protein Cottage Cheese Pancakes.

Storing

Store Strawberry Chia Jam in an airtight container or glass jar in the refrigerator for up to 1 week. As it chills, the jam will continue to thicken slightly.

For longer storage, freeze it in small containers for up to 3 months. Thaw overnight in the refrigerator and give it a quick stir before serving.

More Chia Seed Recipes

• Lemon Chia Seed Pudding
• Mango Chia Seed Pudding
• Raspberry Nut Cup Cookies

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Easy Strawberry Chia Seed Jam

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple homemade jam with just 3 simple ingredients you can make in just 15 minutes.

• Author: Ingrid DeHart
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Total Time: 12 minutes
• Yield: 16 Tablespoons
• Method: Simmer
• Cuisine: Gluten Free, Dairy Free, Vegan, Whole30

Ingredients

• 10 ounces frozen strawberries or 3 heaping cups of fresh berries*
• 2 Tablespoons chia seeds
• 2–4  Tablespoons maple syrup or honey, to taste (leave out for Whole30)

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium saucepan, combine the strawberries and maple syrup. Bring to a boil over medium-low heat. Cover and cook until the berries release their juices and are soft about, 5-10 minutes. Fresh berries will cook faster.
2. Using a fork, mash the berries to your desired texture.
3. Stir in the chia seeds. Remove from heat.
4. Allow jam to cool in saucepan for about 10 minutes., stirring a few times to evenly distribute the chia seeds. The jam will thicken up as it cools and the seeds absorb the juices.
5. Transfer jam to a jar. Store in fridge for up to a week.

Notes

The same recipe can be used with almost any fruit you like. Fresh or frozen berries, peaches, mangoes, cherries, and more all work beautifully.

Health Benefits of Shiitake Mushrooms

While all culinary mushrooms offer health benefits, providing dietary fiber, B vitamins, and antioxidants, shiitake mushrooms are especially celebrated for their intense savory umami flavor and dense concentration of nutrients. These flavorful mushrooms have been used in Asian cooking and traditional wellness practices for centuries.

• Helps Reduce Inflammation – contains natural plant compounds that calm inflammation in the body.
• Beneficial for Healthy Aging – rich in powerful compounds like lentinan and eritadenine that help protect cells from oxidative stress and support healthy immune and cardiovascular function as we age.
• Supports Heart Health – contains eritadenine, a compound known to reduce cholesterol in the blood, and beta-glucans that reduce inflammation and block the intestines from absorbing cholesterol.
• Excellent Source of B Vitamins – provides important B vitamins that help support energy production and nervous system health.
• Provides Vitamin D When Sun-Exposed – are one of the few plant-based foods that naturally contain vitamin D.
• Contains Important Minerals – a good source of copper, selenium, zinc, and manganese, that support immunity, metabolism, and cellular health.
• Good for Gut Health – The fiber in mushrooms helps nourish beneficial gut bacteria and supports healthy digestion.

How To Make

This recipe is incredibly simple and can be made in under 20 minutes.

Prep the mushrooms. Use a wet paper towel or quick dunk as described above to clean. Cut off the stems. Save for stock, they provide a nice flavor. Cut caps into 1/2″ slices.

Sauté the mushrooms. Heat the oil or butter in a large skillet over medium heat. Add the mushrooms, cook, stirring occasionally, until the mushrooms are nicely browned and tender about 10-15 minutes.

Season the mushrooms. Stir in the balsamic and allow the mushrooms to absorb the liquid. Turn off the heat. Season with salt and pepper to taste.

To serve, toss with a little more olive oil, or butter and garnish with parsley if you like. The recipe makes 2 large servings or 4 small servings.

Variations

• Add Garlic – Sauté 2–3 cloves of minced garlic during the last minute of cooking for extra flavor.
• Use Fresh Herbs – Finish with chopped thyme, or oregano for freshness and color.
• Make It Asian-Inspired – Replace the balsamic with tamari and finish with a drizzle of toasted sesame oil.
• Add Shallots – Sauté thinly sliced shallots with the mushrooms for a subtle sweetness.
• Make It Spicy – Add a pinch of red pepper flakes or a drizzle of chili crisp.
• Buttery – Replace some of the olive oil with butter for an extra rich flavor.

Storage

• Storing in the refrigerator: Leftover sautéed mushrooms will stay good for 3 to 4 days in the fridge.
• For reheating: For the best texture, reheat them in a saute pan with a little olive oil or butter. Microwave is not recommended, it will make them soggy.

More Easy Sautéed Vegetable Side Dishes

Here are more delicious nourishing side dishes you can make in 15 minutes:

• Sauteed Kale with Carrots
• Sautéed Spinach and Radicchio
• Sauteed Broccoli Rabe with Garlic and Olives
• 5 Minute Zucchini Noodles with Garlic and Basil

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Sautéed Shiitake Mushrooms (Quick & Delicious)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This is a simple nutrient-dense dish with just 4 ingredients that comes together in under 20 minutes.

• Author: Ingrid DeHart
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2-4 servings
• Category: Side Dish
• Method: Saute
• Cuisine: Gluten Free, Paleo, Dairy Free, Vegan, Whole30

Ingredients

• 1 pound shiitake mushrooms
• 3 Tablespoons extra virgin olive oil or butter
• 1 Tablespoon aged balsamic vinegar
• Fine sea salt and freshly ground black pepper
• Minced flat-leaf parsley to garnish, optional

Cook Mode Prevent your screen from going dark

Instructions

• Use a wet paper towel or quick dunk (described above) to clean the mushrooms. Cut off the stems. Save for stock, they provide a nice flavor.
• Cut caps into 1/2″ slices.
• Heat a 12″ heavy skillet on medium high heat until hot.
• Add oil or butter to pan. When shimmering add mushrooms to the pan and stir to coat as evenly as possible in the oil. DO NOT add salt to the mushrooms at this point.
• Cook, stirring occasionally, for 10-15 minutes, until nicely browned in spots and tender.
• Stir in the balsamic and allow the mushrooms to absorb the liquid. Turn off the heat.
• Season with salt and pepper to taste.
• To serve, toss with a little more olive oil, or butter and garnish with parsley if you like.

Equipment

12″ large saute pan

Buy Now →

I make these baked turkey meatballs often because they’re quick and easy with just 8 simple ingredients. This is an easier version of my Asian Meat Balls which I usually make with pork and includes shrimp and shiitake mushrooms.

These meatballs are savory, tender, and intensely flavorful, combining the lightness of ground turkey with bold, umami-rich Asian aromatics like ginger, garlic, and sesame. I use wholesome ingredients and no eggs or breadcrumbs. My grandson loves them for dinner or packed along for a picnic when we go hiking.

You can also serve these juicy turkey meatballs on a platter with toothpicks and a simple Asian Dipping Sauce for an easy party appetizer.

Instead of baking them in the oven you can cook them in an air fryer.

Why You’ll Love These Asian Turkey Meatballs

• Savory and tender with a rich umami taste
• High in protein, gluten free and dairy free
• Quick and easy to make with just 8 simple wholesome ingredients
• Juicy and flavorful without eggs or breadcrumbs
• Baked in the oven for a mess free healthy dinner (no splatter)
• Perfect for weeknight dinners
• Great as a party appetizer, serve warm or a room temperature
• Easy to pack for the beach, picnics, road trips, or hiking adventures
• Kid-friendly and family-approved

Ingredients for Asian Turkey Meatballs

There are only 8 ingredients for this recipe which are easy to find in your supermarket.

• Ground Turkey – Lean, protein-rich and juicy when baked. Dark meat turkey or 85–93% lean turkey works best for tender, juicy meatballs.
• Fresh Ginger – Adds warm, fresh Asian flavor.
• Garlic – Brings savory depth and richness.
• Scallions – Mild onion flavor with freshness.
• Cilantro – Brightens the meatballs with fresh herbal flavor.
• Gluten-Free Tamari – Adds salty umami flavor
• Fish Sauce – Gives delicious savory depth. Additional tamari can be substituted.
• Toasted Sesame Oil – Adds rich nutty flavor

Ingredients for the Asian Dipping Sauce

This is an easy sauce you can make in just a few minutes. For additional flavor you can add grated ginger and/or garlic, but I like the simplicity of these 5 ingredients.

• Gluten-Free Tamari – Savory base for the sauce
• Toasted Sesame Oil – Adds nutty richness
• Rice Vinegar – Bright, tangy balance
• Water – Lightens the sauce
• Scallions – Fresh flavor and a little crunch

Storing

If I have any leftovers, I’ll store them in an airtight container in the fridge for up to 4 days. You can also store extra cooked meatballs in the freezer. They’ll last for up to 3 months.

Make-ahead tip: I’ll mix and roll the meatballs a day in advance and keep them covered in the fridge until I’m ready to bake.

More Meatball Recipes

• Meatballs with Peaches Basil and Ginger
• Italian Chicken Meatballs with Mushrooms and Zucchini
• Asian Meatballs with Thai ‘Peanut’ Sauce

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Easy Asian Turkey Meatballs (Gluten Free)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Ingrid DeHart
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 15 meatballs
• Category: Main Dish, Appetizer
• Method: Bake
• Cuisine: Paleo, Gluten Free, Dairy Free, Whole30, Low Carb

Ingredients

• 1” piece of ginger, grated
• 1 clove garlic, minced or grated
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup scallions, coarsely chopped, 3 scallions
• 1 Tablespoon gluten free tamari
• 1 teaspoon fish sauce
• 2 teaspoons toasted sesame oil
• 1 pound ground turkey, keep cold until ready to mix
• avocado oil or other neutral flavor oil for brushing

Asian Dipping Sauce:

• 3 Tablespoons gluten free tamari
• 1 1/2 teaspoons toasted sesame oil
• 1 1/2 Tablespoons rice vinegar
• 1 1/2 Tablespoons water
• 1 Tablespoon thinly sliced scallions

Cook Mode Prevent your screen from going dark

Instructions

• Heat your oven to 400° and line a sheet pan with parchment paper.
• In a large mixing bowl, combine the ginger, garlic, cilantro, scallions, tamari, fish sauce and sesame oil. Stir to combine evenly.
• Add ground turkey. Mix gently using clean hands or gloves for best incorporation and texture. Avoid overmixing, which can make meatballs tough.
• Use a cookie scoop to make 1 1/2 tablespoon meatballs of equal in size and put onto a parchment lined baking sheet. This will ensure they all cook the same.  Brush the tops with avocado oil. If you want perfectly round, uniform meatballs with a less rustic look, roll each portion into a round ball shape with clean well-oiled hand hands.
• Bake* at 400° uncovered for 8-12 minutes until the meatballs are brown and no longer pink in the middle (165°). If they’re not golden brown, switch to the broil setting for the final 2-3  minutes, monitoring closely to prevent burning.
• Serve alone, with Asian Dipping Sauce or one of the other sauce variations.

Equipment

cookie scoop 1.5 Tablespoon

Buy Now →

Mixing Bowls Stainless Steel

Buy Now →

rimmed baking sheet 12″x16″

Buy Now →

Notes

Can also be cooked in an air-fryer for 8-10 minutes. Flip or shake the basket halfway through for even browning.

I love this gluten free almond cake because it’s incredibly simple to make but looks absolutely beautiful. The cake has just 7 ingredients and comes out perfect every time. For the topping, I mix mascarpone with yogurt for a light, creamy texture and a subtle tang. You can also use traditional whipped cream or coconut whipped cream for a dairy-free option. It’s an elegant dessert for spring and summer gatherings.

Why You’ll Love This Easy Almond Cake

• Easy foolproof recipe that comes out perfect every time.
• Moist, tender texture with a delicate nutty flavor from the almond flour
• A Naturally gluten-free cake made with only 7 wholesome ingredients
• Lightly sweetened with maple syrup or honey for natural sweetness
• Beautiful and elegant—perfect for spring and summer gatherings
• Creamy, luscious topping of mascarpone and yogurt with a hint of tang
• Bursting with fresh berries for juicy flavor and elegant presentation
• Versatile and adaptable—easy to make dairy-free with coconut whipped cream or any berries you like (use all 4 or just one)

Ingredients For The Almond Cake

All you need are seven simple ingredients to make this gluten free moist cake. It an easy recipe that doesn’t require a mixer and comes out perfect every time.

This almond cake can be enjoyed plain with a dusting of powdered sugar or topped with sliced almonds before baking if you don’t want it with berries.

• Almond flour – use blanched, finely ground for a soft, tender crumb
• Baking soda – helps the cake rise and stay light
• Sea salt – enhances flavor and balances sweetness
• Eggs – provide structure and moisture
• Maple syrup or honey – natural sweetness with rich flavor
• Vanilla extract – adds warm, aromatic depth
• Almond extract – boosts the nutty almond flavor

Ingredients For Whipped Topping and Berries

There are many options for the whipped topping. I love using mascarpone and yogurt for their rich, creamy texture and subtle tang. For a dairy-free option, coconut whipped cream is delicious, and if you prefer something simple, traditional whipped cream works beautifully too.

I use a mix of four berries, but you can easily make this with whatever you have on hand. It’s just as delicious with a single type of berry.

• Mascarpone cheese – rich and creamy base
• Greek yogurt – adds lightness and a gentle tang
• Honey or maple syrup – natural sweetness
• Strawberries (sliced) – juicy and slightly sweet
• Mixed berries (blueberries, raspberries, blackberries) – fresh, juicy bursts of flavor

Steps To Make Almond Cake with Berries

Prepare the pan. Preheat the oven to 350°F (175°C). Line the bottom of a 9” spring form pan* with parchment paper and grease the sides with coconut oil. 

Mix dry ingredients. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.

Mix wet ingredients. In a separate medium bowl, whisk together the eggs, honey, vanilla extract, and almond extract. Pour the wet ingredients into the dry and stir together until combined into a cake batter.

Bake the cake. Pour the batter into the greased pan smoothing out the top. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan, then remove and let the cake cool completely on a wire rack.

Prepare the whipped topping. While the cake is cooling, in a medium bowl mix together the mascarpone, yogurt and honey until evenly combined.

Top the cake. Once the cake is cool take it out of the pan and remove the parchment paper. Place it on a plate.  Spread the whipped topping on top. Arrange strawberries, blueberries, blackberries and raspberries on the cake.

Serving & Storing

Serve immediately garnished with lemon zest and mint leaves if desired (optional).

Store – The cake will keep well at room temperature for about 3 hours, any longer and it should be covered and refrigerated. Store in the refrigerator for up to 3 days.

The cake can be made up to 2 days ahead, then cooled and stored in the refrigerator, well wrapped. When you’re ready to serve, simply add the topping and berries—it comes together in just a few minutes.

Freeze –  The cake can be frozen without the topping for up to 3 months. Let it cool completely, then tightly wrap it, and freeze it.

More Fabulous Gluten Free Cakes

• Moist Almond Flour Lemon Cake
• 5 Ingredient Whole Orange Cake
• Gluten Free Bundt Cake with Strawberries
• Best Gluten Free Carrot Cake

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Almond Cake with Berries (Gluten Free)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A naturally gluten-free, moist cake with a soft texture and delicate nutty flavor finished with a luscious whipped mascarpone yogurt cream topping and lots of berries.

• Author: Ingrid DeHart
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 10 servings
• Category: Dessert, Snack
• Method: Bake
• Cuisine: Gluten Free, Vegetarian, Diary Free Option

Ingredients

Almond Cake*

• 2 cups almond flour (224 grams)
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 4 large eggs, room temperature
• ½ cup maple syrup or honey
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract 

Whipped Topping and Berries

• 3/4 cup mascarpone cheese
• 3/4 cup Greek yogurt
• 2 Tablespoons honey or maple syrup (more to taste)
• 3/4 cup sliced strawberries
• 1 1/4 cups mixed berries (blackberries, blueberries, raspberries)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottom of a 9” spring form pan* with parchment paper and grease the sides with coconut oil.
2. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate medium bowl, whisk together the eggs, honey, vanilla extract, and almond extract. Pour the wet ingredients into the dry and stir together until combined into a cake batter.
4. Pour the batter into the greased pan smoothing out the top. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan, then remove and let the cake cool completely on a wire rack.
5. While the cake is cooling, in a medium bowl mix together the mascarpone, yogurt and honey until evenly combined.
6. Once the cake is cool take it out of the pan and remove the parchment paper. Place it on a plate. Spread the whipped topping on top. Arrange strawberries, blueberries, blackberries and raspberries on the cake. Garnish with lemon zest and mint leaves.
7. Serve immediately. The cake will keep well at room temperature for about 3 hours, any longer and it should be covered and refrigerated. Store in the refrigerator for up to 3 days.

Equipment

9″ Spring Form Pan

Buy Now →

Mixing Bowls Stainless Steel

Buy Now →

Notes

This almond cake can also be enjoyed plain with a dusting of powdered sugar or topped with sliced almonds before baking if you don’t want it with whipped topping and berries.

It’s easier to get the cake out of a springform pan, but you can use a 9-inch cake pan. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate.

Why You’ll Love This Tiramisu Chia Pudding

• Classic tiramisu flavor in a healthy chia pudding – Rich chocolate, bold espresso, and creamy vanilla layers with all the flavor of traditional tiramisu in a lighter, nourishing form
• Vegan and dairy-free – Made with simple, wholesome plant-based ingredients
• Packed with fiber, omega-3s, and plant-based protein – Keeps you full, satisfied, and energized
• Elegant yet effortless – Beautiful layered presentation with minimal effort—great for dessert or breakfast
• Creamy, thick chia pudding texture – Perfectly set with the ideal chia-to-liquid ratio for a smooth, creamy consistency
• Healthy breakfast or dessert – A nourishing chia pudding recipe you can enjoy any time of day
• Naturally sweetened and gluten-free – Made with maple syrup and wholesome ingredients
• Make-ahead chia pudding recipe – Great for meal prep – mix, chill overnight and layer.
• Customizable – Adjust sweetness, espresso strength, or creaminess to your taste

Ingredients

• Chia seeds – Creates a naturally thick, creamy texture
• Non-dairy milk (almond, cashew, or light coconut) – The base of the pudding, creating a creamy environment for the chia seeds to expand
• Maple syrup – A natural sweetener that brings a gentle, balanced sweetness
• Vanilla extract – Enhances the dessert-like flavor
• Vegan yogurt or whipped coconut cream – Adds extra creaminess for a richer, mascarpone-like texture
• Espresso – Use espresso powder dissolved in warm water for that classic tiramisu coffee flavor. Even better if you have an espresso maker, use 2 ounces (1 shot) of fresh brewed espresso.
• Raw cacao powder – Provides a rich, deep chocolate taste with antioxidants
• Almond extract (optional) – Adds a subtle, nutty depth (or substitute with more vanilla)
• Sea salt – A pinch to balance and deepen all the flavors

How to Make Tiramisu Chia Pudding

Mascarpone Vanilla Chia Layer:
Add the non-dairy milk to a bowl. Sprinkle in the chia seeds and whisk well. Stir in the maple syrup, vanilla, and salt. Continue to stir every 5 minutes for about 15 minutes to prevent clumping. Let sit for at least 1 hour, or preferably overnight, until thick and creamy.

Chocolate Coffee Chia Layer:
Add the non-dairy milk to a bowl. Sprinkle in the chia seeds and whisk well. Stir in the maple syrup, vanilla, cacao powder, and prepared espresso. Continue to stir every 5 minutes for about 15 minutes. Let sit for at least 1 hour, or until thickened.

Make it Creamy (Optional):
Before assembling, stir 2 tablespoons of vegan yogurt or whipped coconut cream into the mascarpone vanilla chia for an extra creamy, mascarpone-like texture.

Layer the Tiramisu:
Spoon a layer of mascarpone chia among 4 glasses or bowls. Add a layer of chocolate chia, then repeat the layers, finishing with the mascarpone chia on top. Dust with cacao powder.

Serving

• Serve layered in pretty glasses for entertaining, topped with coconut whipped cream.
• Layer in bowls or storage jars for a ready-to-go breakfast.
• Toppings: shaved chocolate, coconut whip, cacao nibs

Storing

• The chia pudding will last for 4-5 days in the refrigerator. I layer individual portions in jars or bowls before storing.
• You could always make a double or triple batch and freeze individual portions in storage jars for at least 4 weeks. Thaw it in the refrigerator overnight, which helps maintain its creamy texture. 

More Chia Seed Pudding Recipes

• Lemon Chia Pudding
• Mango Chia Seed Pudding
• Raspberry Chia Seed Pudding with Lemon

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Tiramisu Chia Pudding (Healthy & Vegan)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ingrid DeHart
• Prep Time: 15 minutes
• Cook Time: 1 hour (chilling)
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Breakfast, Dessert, Snack
• Method: Mix
• Cuisine: Vegan, Paleo, Gluten Free, Dairy Free,

Ingredients

Mascarpone Vanilla Chia Layer

• 1 cup non-dairy milk, almond milk (unsweetened), light coconut milk, cashew milk
• 4 Tablespoons chia seeds
• 3 Tablespoons maple syrup
• 1 teaspoon vanilla
• Pinch of sea salt
• 2 Tablespoons vegan yogurt or whipped coconut cream for a creamier layer (optional)

Chocolate Coffee Chia Layer

• 3/4 cup non-dairy milk, almond milk (unsweetened), light coconut milk, cashew milk
• 3 Tablespoons chia seeds
• 2 Tablespoons maple syrup
• 2 teaspoons instant espresso powder, dissolved in 2 Tablespoons warm water
• 2 Tablespoons raw cacao powder
• ½ teaspoon vanilla
• 1/4 teaspoon almond extract (or use more vanilla extract)
• Topping: whipped coconut cream, cacao powder (optional)

Cook Mode Prevent your screen from going dark

Instructions

• Mascarpone Chia Layer: Put the non-dairy milk into a bowl. Sprinkle with chia seeds and mix. Add the maple syrup, vanilla and salt. Mix again. Continue to mix every 5 minutes for 15 minutes. Let sit for at least 1 hour or preferably overnight in the refrigerator .
• Chocolate Coffee Chia Layer: Put the non-dairy milk into a bowl. Sprinkle with chia seeds and mix Add the vanilla, cacao, coffee, maple syrup and mix again. Continue to mix every 5 minutes for 15 minutes.  Let sit for at least 1 hour or preferably overnight in the refrigerator.
• When ready to layer the tiramisu into servings, mix 2 Tablespoons of yogurt or coconut whipped cream into the ‘mascarpone chia’. This is optional but makes it creamier.
• Layering The Tiramisu: Using 4 glasses or bowls, spoon a layer of mascarpone chia into each. Top with a layer of chocolate chia and then continue to layer using two layers of chocolate chia and mascarpone chia on top. Sprinkle with cacao powder.
• Serve or cover and store in the refrigerator. See above for storage tips.

Saffron Risotto, aka risotto alla Milanese, is one of my favorite comfort food dishes. I find it meditative to stand at the stove stirring hot broth into the Italian rice until it turns tender and creamy. Years ago when I was working long days at my stores I would come home and make risotto to help ease into a calm, relaxed evening.

Is Risotto Hard To Make?

Risotto one of those dishes that’s so satisfying and always impressive. And while it has a reputation of being fussy and time consuming, it’s actually very easy to make. You’ll see in the steps below.

Saffron has an earthy, mildly sweet, almost honey-like flavor with a subtle bitterness and delicate floral aroma. It’s often called the “sunshine spice” and is known for supporting a positive mood by boosting serotonin in the brain.

Why You’ll Love This Dish

This golden-hued rice dish tastes amazing. It’s rich, creamy, and infused with saffron’s delicate floral aroma balanced with sweet spring peas.

• Nourishing comfort food – light, creamy and satisfying
• Mood Boosting – saffron is known to increase serotonin
• Easier than it seems – just a little stirring creates a wonderful creaminess
• Fresh spring flavor – sweet green peas add a bright, seasonal touch
• Beautiful and vibrant – that golden saffron color evokes feelings of optimism and joy
• Naturally gluten-free – made with simple, whole-food ingredients
• Plant-powered protein – green peas add fiber and plant-based protein
• Lighter than traditional risotto – creamy even without butter or cheese
• Feels grounding to make – slow cooking and stirring helps you unwind while you cook

Ingredients

The key ingredient here is arborio rice. It’s contains a starch called amylopectin that when cooked and stirred, releases the starch into the liquid to make it creamy.

• Arborio rice – a starchy rice that creates the signature creamy texture.
• Saffron threads – adds a golden color and delicate, complex flavor. The best saffron comes from Iran (not available) , Afghanistan or Spain.
• Extra-virgin olive oil – for sautéing and building a rich base, butter or ghee can be substituted.
• Yellow onion – brings a mild sweetness and depth of flavor.
• Dry white wine – adds brightness and balances the richness. Use sauvignon blanc, pinot grigio or chardonnay. If you don’t have wine just use extra stock and a tablespoon of lemon juice or apple cider vinegar.
• Warm broth (vegetable or chicken) – the broth needs to be warm when you add it gradually to create a silky risotto.
• Frozen green peas – adds sweetness, color, and plant-based protein. Frozen peas are best for a nice bright color, fresh peas lack the same vibrancy.
• Parmesan cheese (optional) – adds a creamy savory finish. Parmesan makes it creamier but I’ve made it many times without. Leave out for vegan.
• Unsalted butter (optional) – gives the risotto additional creaminess. I don’t usually add it!
• Sea salt – enhances all the flavors
• Freshly ground black pepper – adds a subtle warmth

Steps to Make Saffron Risotto with Peas

Once you make this recipe you’ll see it’s not hard and you’ll make it frequently. You may find the frequent stirring a little challenging but if you think of it as a meditation it’s very soothing. Here are the steps:

Infuse the Saffron
Combine the saffron threads with a little warm broth and set aside. This helps release the beautiful golden color and delicate flavor.

Warm the Broth
Keep the broth warm in a pot over low heat. Warm broth helps the rice cook evenly and keeps the risotto creamy.

Sauté the Onion
Heat the olive oil in a large skillet. Add the onion, salt, and pepper, and cook for a few minutes until softened.

Toast the Rice and Add The Wine
Add the Arborio rice and stir, toasting the rice for about 1 minute. This helps the grains absorb the broth slowly and gives the risotto the right texture. Pour in the white wine and cook until it’s mostly absorbed. This adds brightness and depth of flavor.

Add the Broth
Add about ¾ cup of broth, just enough to cover the rice and stir as the rice absorbs the broth.

Add the Saffron
Stir in the saffron-infused broth early in the cooking process so the rice absorbs the flavor and turns golden.

Add Broth A Few Ladles At A Time
Add warm broth a few ladles at a time, stirring often and letting the rice absorb most of the liquid before adding more. Stir  frequently to allow each addition of broth to be absorbed before adding the next. I always heat up more stock than I think I might need, just in case. You can always use that extra stock for something else later. 

Cook Until Creamy
Continue adding broth and stirring until the rice is tender, creamy, and still has a slight bite. This usually takes about 18-20 minutes.

Add Peas and Parmesan
Add peas and stir to heat through. Remove from the heat, add parmesan. Stir until the risotto is creamy.

Season and Serve
Taste and adjust with salt and pepper. Serve immediately with extra Parmesan, if desired.

Make Ahead, Storing and Reheating

Make Ahead: If you’re having a dinner party you can do what many restaurants do and par cook it. Cook until it’s 75% done, then remove it from the heat and wait until you are ready to serve to add the last bit of liquid to finish cooking it just before serving. Only do this if you plan to serve it within 2-3 hours.

Storing Leftovers: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: For the best results, heat some liquid (water or broth) in a pan. Add the leftover risotto, breaking up any large clumps, and reduce heat to low.  Stir constantly as it heats, adding more liquid slowly until the risotto is creamy, warm, and the rice is tender, taking about 3–5 minutes.

Freezing: I don’t recommend freezing risotto, it loses its texture and creaminess.

Variations

Saffron risotto can be served any time of the year. It’s delicious alone or with any of these options:

• Lemon Herb Saffron Risotto – add fresh lemon zest and herbs like parsley or basil for a bright, fresh finish
• Asparagus Risotto – stir in steamed tender asparagus for another spring option
• Spinach Saffron Risotto – fold in fresh spinach at the end for extra greens
• Mushroom Saffron Risotto – add sautéed mushrooms for a deeper, savory flavor
• Shrimp Saffron Risotto – top with simply sautéed shrimp for an elegant meal
• Chicken Saffron Risotto – add shredded or grilled chicken for extra protein
• Vegetable Risotto – mix in sauteed carrots, leeks, or fava beans
• Zucchini Saffron Risotto – sauteed diced zucchini instead of peas
• Truffle Saffron Risotto – drizzle with a little truffle oil for a special touch

More Saffron Recipes

• Moroccan Chicken with Zucchini and Saffron
• Mediterranean Chicken with Saffron

Since I only recently started adding grains back into my diet, I spent many years enjoying lighter, grain-free versions of risotto. If you’re looking for a low-carb or paleo risotto, these are a few of the ones I’ve loved and made often:

• Cauliflower Risotto with Saffron and Peas
• Creamy Mushroom Risotto with Cauliflower Rice

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Spring Saffron Risotto with Peas

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A perfect spring dish with a creamy, texture vibrant colors infused with saffron’s mood boosting floral aroma balanced with sweet spring peas,

• Author: Ingrid DeHart
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Simmer
• Cuisine: Gluten Free, Vegetarian

Ingredients

• 1/2 teaspoon saffron threads
• 1 1/2 Tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 6 cups warm broth, (vegetable or chicken)
• 1 ½ cups frozen peas, thawed by rinsing in warm water
• 1/2 cup Parmesan cheese (optional)
• 1/4 cup cold unsalted butter, cubed (optional)*

Cook Mode Prevent your screen from going dark

Instructions

1. Combine a large pinch of saffron threads with ¼ cup of chicken broth in a small bowl to let it infuse and release its yellow color. Set aside.
2. In a medium pot, warm the broth over low heat and keep warm on low heat. Using warm broth helps cook the risotto faster and more evenly.
3. In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes.
4. Add the rice. Stir and toast the grains for about 1 minute.
5. Add the wine. Stir and cook for 1 to 3 minutes, or until the wine gets absorbed.
6. Add about ¾ cup of broth, just enough to cover the rice and stir as the rice absorbs the broth. Once most of the liquid has been absorbed into the rice, add 2-3 more ladles, stirring constantly.
7. Add the saffron along with the second ladleful of broth.
8. Slowly add warm broth, 2-3 ladles at a time, stirring gently with a wooden spoon.
9. Stir frequently* to allow each addition of broth to be absorbed before adding the next. Repeat this process until risotto is cooked. The goal is to maintain a gentle, consistent simmering bubble so the starch is released properly. This whole process should take about 18-20 minutes. 
10. When you think it’s done, it should be creamy but not too thick. Taste a grain, it should be soft with a slight amount of chew to it. If it needs more time, simply stir with more of the warm stock until cooked to your liking. You may not use all your stock. 
11. Add the peas and stir to heat through.
12. Once the risotto is done, REMOVE IT FROM THE HEAT.  Add freshly grated parmesan cheese and butter (if using).  Stir until it’s extra creamy. Season with salt and pepper to taste. Serve immediately, garnished with additional parmesan.

Notes

Stir often but not constantly. Stir every 30–60 seconds, or just enough to keep the rice moving and prevent sticking to the bottom.

*For extra creamy risotto add ¼ cup cold unsalted butter, cubed, along with the parmesan. I don’t usually add butter but it does make it creamier.

What is Sticky Asian Chicken?

Sticky Asian Chicken is a dish where chicken thighs are cooked in a glossy sauce made from wholesome ingredients like soy sauce, rice vinegar, garlic, ginger, and a natural sweetener such as honey or maple syrup. As it cooks, the sauce reduces and caramelizes, creating a rich, sweet-savory coating that clings to the chicken with deep, umami flavor.

You’ll love this dish because it needs only 15 minutes of prep before you put it into the oven. Each bite is tender and juicy with perfectly caramelized edges, balanced by fresh, vibrant baby bok choy on the side.

Why You’ll Love These Sticky Asian Chicken Thighs

• Rich, caramelized flavor – sweet, savory, and deeply umami in every bite
• Tender and juicy – chicken thighs stay moist and flavorful
• Beautiful glossy glaze – an irresistible sticky coating
• Quick and easy – just 15 minutes of prep to get it into the oven
• Made with wholesome ingredients – simple, real food you feel good about
• Perfect for weeknights or guests – easy yet impressive
• Great for leftovers – reheat beautifully, just as flavorful and juicy

Ingredients

There are only 9 ingredients in this recipe you can easily find in your supermarket.

• Chicken thighs (bone-in, skin-on) – juicy, flavorful, and perfect for crisping. You’ll need about 3 1/2 pounds which can be 6-8 thighs depending on the size.
• Rice wine vinegar – adds a bright, tangy balance
• Gluten Free Tamari or Soy Sauce – brings deep, savory umami flavor
• Maple syrup or honey – natural sweetness for that sticky glaze
• Coconut sugar – enhances caramelization and richness
• Toasted sesame oil – adds a warm, nutty depth
• Garlic – bold, aromatic flavor
• Fresh ginger – gives a warming citrusy zing
• Chili crunch (optional) – makes it a little spicy and provides subtle crunch
• Baby bok choy – tender, fresh greens that pair beautifully, but any greens you like can be used

How To Make

There are only a few steps to make these delicious sticky Asian chicken thighs. This is how you do it.

Make the Sauce – Whisk the vinegar, soy sauce, maple syrup, coconut sugar, sesame oil, garlic, and ginger in a small saucepan. Bring to a boil, then reduce and simmer for about 5 minutes to develop flavor. Remove from heat.

Roast the Chicken – Arrange chicken skin side down and roast for 15 minutes. Flip, skin side up and continue roasting for about 20 minutes, until cooked through and the skin is browned. Broil briefly if needed for a golden, crispy finish.

TIP: Use a snug ovenproof skillet or baking dish, fitting them close together to prevent the sauce from burning.

Reduce the Sauce – While the chicken cooks, simmer the remaining sauce for 5–10 minutes until thick and glossy.

Steam the Bok Choy & Rest the Chicken – Let the chicken rest for 10 minutes. Meanwhile, steam the bok choy until the leaves are wilted and stems are tender-crisp.

Assemble and Serve – Arrange the bok choy on a platter, top with the chicken, and drizzle with sauce. Serve extra sauce on the side.

Serving

Serve these sticky Asian chicken thighs with the tender baby bok choy, spooning extra sauce over the top for maximum flavor. Serve with rice if you like.

Storing

Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the extra sauce separate.

To reheat, warm gently on the stovetop or in the oven until heated through. Heat the sauce in a small saucepan, add a splash of water if needed to loosen the sauce.

Freezing – You can also freeze the chicken for up to 2 months—thaw overnight in the refrigerator before reheating.

More Roasted Chicken Recipes

• Sheet Pan Chicken with Zucchini Tomatoes and Basil
• Chicken with Lemon and Carrots
• Sheet Pan Chicken with Butternut Squash and Kale
• Greek Lemon Chicken with Potatoes and Kale

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Sticky Asian Chicken Thighs (Sweet, Savory & Irresistible)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ingrid DeHart
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roast
• Cuisine: Paleo, Gluten Free, Dairy Free

Ingredients

• 6 chicken thighs bone in and skin on (about 3 1/2 pounds)
• 1/3 cup rice wine vinegar
• 1/4 cup gluten free tamari or soy sauce
• 2 Tablespoons maple syrup or honey
• 2 Tablespoons coconut sugar
• 2 Tablespoons toasted sesame oil
• 4 cloves garlic minced or grated
• 1/2 teaspoon grated ginger fresh
• ½ teaspoon chili crunch (optional)
• 4 bunches baby bok choy, ends trimmed, leaves separated
• toasted sesame seed and lime wedges for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F
2. Whisk the vinegar, tamari, maple syrup, coconut sugar , sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for 5 minutes while stirring occasionally to develop the flavors. Remove from the heat.
3. Pat the chicken thighs dry and place them in a snug ovenproof skillet, cast iron pan or baking dish, fitting them close together. Avoid using a sheet pan, as too much space can cause the sauce to burn.
4. Pour 1/2 of the sauce mixture over the chicken, turn each thigh a few times until evenly covered. Save the remaining sauce.
5. Turn the chicken to skin side down and roast for 15 minutes.
6. Flip the thighs to skin side up and continue to roast until beginning to brown on the skin, and the chicken is cooked through, about 20 minutes. If the skin is not brown, change oven settings to broil until the skin is golden and crispy (3-5 minutes). Watch it carefully so it doesn’t burn.
7. While the chicken is roasting, simmer the remaining sauce for another 5-10 minutes until thick, stirring occasionally.
8. Allow chicken to rest for 10 minutes. Meanwhile steam the bok choy for 3 – 4 minutes, until the leaves are wilted and the stems are tender-crisp.
9. Place the steamed bok choy on a platter. Place the chicken thighs on top and drizzle with a little sauce. Serve remaining sauce on the side.
10. Garnish with toasted sesame seeds and lime wedges.

Equipment

Cast Iron Skillet

Buy Now →

Ingredients

The Blueberry Cottage Cheese Bites are easy to make with only 7 easy to find ingredients. This is what you need:

• Cottage cheese – a protein-rich creamy base. I recommend a full fat probiotic cottage cheese with live, active bacterial cultures that support gut health.
• Greek yogurt – makes it extra creamy.
• Tapioca flour – gives it body and a light, tender texture.
• Eggs – provide protein and structure. Use pastured raised eggs for best taste.
• Maple syrup or honey – just a little for natural sweetness.
• Vanilla extract – adds flavor.
• Blueberries – fresh or frozen, organic or wild.

How To Make

The recipe is easy, just put everything into a blender, pour into a muffin pan, bake and chill.

The recipe is for 6 bites, which I consider 2 servings, but I usually double it to have enough on hand for a few days.

These are the steps:

Step 1: Preheat oven to 325°F (175°C). Line a muffin tin with muffin liners.

Step 2: Strain cottage cheese for 3–4 minutes to remove excess liquid; set aside. This is important to prevent the cottage cheese bites from being too wet. Put the cottage cheese into a strainer and set over a bowl.

Step 3: In a blender add cottage cheese, yogurt, maple syrup, and vanilla. Blend until smooth, pausing to scrape the sides 1-2 minutes. Check texture—should be creamy like a smoothie.

Step 4: Add eggs and blend for just a few pulses until combined. Don’t over blend the eggs, it will make the bites sink in the middle once baked.

Step 5: Pour into muffin pans 3/4 full.

Step 6: Top with 1 tablespoon blueberries. Gently mix the blueberries in each muffin tin. Just a little mixing, don’t over mix.

Step 7: Bake for 20-25 minutes until just set in the center. It’s okay if there is a little juice on top, it will get absorbed once it cools. Baking muffins on the outer edges of the tin allows faster, more direct heat transfer, resulting in better texture.

Step 8: Chill for 30 minute before serving for best texture. Enjoy creamy, tangy, protein-packed mini blueberry cottage cheese bites.

Serving

These Blueberry Cottage Cheese Bites taste best served chilled but are fine at room temperature.

• These bites are a delicious high protein breakfast, ready to eat right out of the refrigerator.
• Serve as a satisfying protein snack with tea or coffee.
• Pack in lunch boxes or travel snacks. They will stay fresh for a few hours.

Here are a few good toppings that are also nice:

• Blueberry Sauce – simmer 1/2 cup fresh or frozen blueberries with 1-2 Tablespoons maple syrup for 5 minutes on low until soft and juicy.
• Yogurt – top with a dollop of yogurt.

Storage

Store leftovers in the fridge in an airtight container for up to 4 days. Freezing is not recommend, it will change the texture.

More High Protein Breakfast Recipes

• Lemon Chia Pudding
• Chocolate Protein Smoothie Bowl
• Mini Frittata

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Easy Blueberry Cottage Cheese Bites (High Protein)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These little bites are incredibly nutritious, packed with protein and antioxidants.  They have a soft, creamy texture and juicy bursts of blueberries in every bite. The recipe makes 6 bites, 2 servings, but you can easily double the recipe. 

• Author: Ingrid DeHart
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 bites 2 servings
• Category: Breakfast, Snack
• Method: Blend
• Cuisine: Gluten Free, Grain Free, Vegetarian

Ingredients

• 1 cup cottage cheese (220 grams)
• 2 Tablespoons Greek yogurt (30 grams) (optional, makes it more creamy)
• 2 Tablespoons tapioca flour(15 grams)
• 2–3 Tablespoons maple syrup or honey
• 1/2 teaspoon vanilla extract
• 2 large pastured eggs
• 6 Tablespoons blueberries, fresh or frozen

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F (175°C). Line a muffin tin with 6 paper liners* or lightly grease it.
2. Strain cottage cheese for 2–4 minutes to remove excess liquid, if it’s liquidy.**
3. In a blender add cottage cheese, yogurt, tapioca flour, maple syrup, and vanilla. Blend until smooth, pausing to scrape the sides.. Check texture—should be creamy like a smoothie. If grainy, blend a little more
4. Add eggs and blend for just a few pulses until combined. Don’t over blend the eggs, it will make the bites sink in the middle once baked.
5. Pour into the 6 muffin wells 3/4 full.*
6. Top with 1 tablespoon blueberries. 
7. Bake for 20-25 minutes until just set in the center. It’s okay if there is a little juice on top, it will get absorbed once it cools.
8. Chill for 30 minutes before serving for best texture.
9. Store leftovers in the fridge for up to 4 days. Enjoy chilled or at room temperature.

Equipment

Blender

Buy Now →

Muffin/ Cupcake Pan

Buy Now →

Muffin/Cupcake Liner

Buy Now →

Notes

**Put the cottage cheese into a strainer and set over a bowl to drain. You can also use a coffee filter. 

*Baking muffins on the outer edges of the tin allows faster, more direct heat transfer, resulting in better texture.