Breakfast · Recipes · Snacks & Treats

Strawberry Coconut Chia Pudding

Ch-Ch-Ch-Chia! Remember the Chia Pets of the ’90s? (you know you do!) The same seeds that sprouted on those terracotta figurines are also a highly nutritional food source. Chia seeds are native to Mexico, and were consumed by ancient Aztec warriors as an energy source for battle. Rawr!

They are high in antioxidants, a source of omega 3, a complete plant based protein, and high in fibre. There is a ton of easy ways to add these little gems to your diet: in smoothies or juices, mixed into yogurt or oatmeal, or sprinkled on salads.

My absolute favourite way to enjoy them is Chia Seed Pudding. When soaked in liquid, the seeds take on a gel like consistency. It makes a delicious breakfast or filling snack. There are so many different flavours to play around with, but here is a recipe for one of my favourites. Add some warrior power to your day!


Strawberry Coconut Chia Pudding

  • Servings: 2 breakfasts or 3 snack portions
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  • 6 tablespoons of chia seeds (white or black, same nutritional value)
  • 1.5 cups almond milk (coconut, soy, or cashew milk also work)
  • 1 cup fresh ripe strawberries
  • 2 tablespoons flaked coconut (Bob’s Red Mill is my favourite)
  • 2 tablespoons of maple syrup or agave (or 2 pitted medjool dates)


  1. Measure out chia seeds and place into large mixing bowl.
  2. Add strawberries, flaked coconut, milk and sweetener of choice into a blender.
  3. Blend until smooth.
  4. Stir wet ingredients into chia seeds. Let stand a few minutes and stir well again.
  5. Place into fridge for an hour minimum, or overnight.
  6. Portion into smaller containers.
  7. (optional) Top with diced strawberries, flaked coconut, and drizzle of maple syrup.
  8. Enjoy!

Keeps in the fridge in an airtight container for 3-5 days.




Canning · Recipes

Tangy ‘Zuc & Cuc’ Zucchini Relish


One of my goals this summer was to try not to waste any of our garden produce. Our Canadian winters are so long, and growing season so short – it’s painful to throw away beautiful homegrown vegetables that we didn’t get to eat in time.

I had quite a few overgrown pickling cucumbers lying around. Too large to make into pickles but perfect for relish! My husband is a zucchini relish lover, and it’s hard to find in stores. So I figured why not use up both and do a blend? You could also do this recipe with either all cucumbers or all zucchini.

Tangy Zuc & Cuc Relish

  • Servings: 4 500ml Mason Jars
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  • 5 cups shredded zucchini
  • 5 cups shredded cucumber
  • 3 cups onion, diced (I used sweet onion)
  • 2 large red bell pepper, diced
  • 5 tablespoons salt
  • 2 cups white vinegar
  • 1 cup apple cider vinegar
  • 1/2 cup sugar
  • 4 garlic cloves, minced
  • 2 teaspoons dill seed
  • 2 teaspoons dried mustard
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric
  • 1 tablespoon cornstarch


  1. Grate, finely dice or shred zucchini and cucumber in a food processor. I used the medium shredding blade on my Kitchenaid processor.
  2. Place in a large bowl and sprinkle with salt. Stir well. Place in fridge and let stand for 3-4 hours or overnight.
  3. Drain into a strainer, rinse well under cold water. Press down, draining any excess moisture.
  4. Finely dice onion and pepper. I used the chopping blade on my processor, and pulsed until finely diced.
  5. In a large pot bring vinegars, sugar, dill seed, celery seed, dry mustard and minced garlic to a boil.
  6. Add the shredded zucchini and cucumber, onion and peppers to the mixture. Stir well and bring to a boil. Reduce heat to a simmer for 9 minutes.
  7. Remove 1/2 cup of the simmering juice and mix with the cornstarch until no lumps remain. Add back into the relish, stir well and simmer for another minute until thickened.
  8. Remove from heat and add turmeric. Stir Well.
  9. Pour into sterilized jars, leaving 1/2 inch head space from lip. Seal with lids and rings. Process in boiling water bath canner for 10 minutes.
  10. Remove from water bath and fully cool overnight. Check all seals on your lids. They should all be pressed down, and not spring up when you press down with your finger. Store in a cool, dark place.

This relish should keep on the shelf for 12 months. Enjoy!