Blueberry Rhubarb Chia Seed Jam (no refined sugar)

Here in Maine, rhubarb is the one of the first things that is harvested from the garden in the spring. It can be harvested at about the same time as strawberries can be picked, making strawberry rhubarb desserts very popular here.

We were blessed to be given a lot of rhubarb stalks this year as well as some roots that my father-in-law gave us when he divided his plants. I am looking forward to cutting rhubarb from my garden next spring!

Since rhubarb is very tart, recipes often use a lot of sugar to counter the tartness. As I was looking for ways to use the rhubarb, I stumbled on chia seed jam recipes that used natural sweeteners and chia seeds as a thickener. In this recipe, I used honey, but maple syrup or other sweeteners would also work well. Instead of the traditional strawberry and rhubarb pairing, I used frozen blueberries that we picked last August. The result was a delicious and healthier jam!

Blueberry Rhubarb Chia Seed Jam

1 cup rhubarb
3 cups blueberries
3 tbs. honey
3 tbs. water*
1 1/2 tbs. lemon juice or juice of 1/2 a lemon
2 tbs. chia seeds

1. Peel rhubarb and slice thin. Mix rhubarb, blueberries, honey, water, and lemon juice in a sauce pan and bring to a boil.

2. Reduce heat and simmer mixture until rhubarb is soft and starts to break up, about 15 minutes.

3. Reduce heat to low and remove pan from heat. Stir in chia seeds and cook and stir on low for 5 minutes. Jam should have a gel-like consistency and will continue to thicken as it cools.

4. Cool completely and refrigerate for up to 3 weeks.

*Omit the water if using frozen fruit.

Meal Plan Monday - June 26

Today, my husband and I are celebrating our 13th anniversary! We were able to spend some time together this past weekend to celebrate, but I'm also making one of his favorite meals - Beef Tips with Mushrooms and these Chocolate Malts.

I've had the beef tip recipe for years and consider it a "special occasion" recipe. Since sirloin steak is on sale this week, I knew this would be the perfect recipe to help us celebrate our special day. The chocolate malts recipe is also an old recipe that I haven't made in years. Several weeks ago, my husband mentioned that he would like to have them again and it turns out that ice cream is on sale this week, too! I'm looking forward to surprising my husband with a special meal tonight!

Have a wonderful week!


Breakfast sandwiches
Whole Grain Buckwheat Waffles
Scrambled eggs, whole wheat toast with peanut butter or jam
Homemade instant oatmeal with frozen blueberries or banana


English muffin pizzas, fruit, carrot sticks
Chicken salad sandwiches, sliced cucumber
Quick Chicken and Corn Wraps, Carrot Fries, fruit
Mini Corn Dog Muffins, sliced cucumbers, green beans
Dinner leftovers


Beef tips with mushrooms and rice, corn on the cob, green beans, Chocolate Malts
Skinny Fettuccine Alfredo, chicken, broccoli, carrot sticks
Skillet Cheeseburger Macaroni, green beans
Ground Turkey Sweet Potato Skillet
Chicken Caesar Wraps
Chicken Taco Salad
Oven Baked Fajitas

Get more meal plan ideas at Menu Plan Monday.

Meal Plan Monday - June 19

Last Friday was the last day of school and summer has officially started for our family! I love this time of year, and I can't wait to start picking vegetables from our garden and adding them to our menu.

I've added our lunch menu to my weekly plan. It's not very exciting, but I'm hoping to find some ideas to spice it up a bit. If you have any favorite lunch recipes, I'd love to read them!

Here's our meal plan for this week:


Whole wheat toast with peanut butter, banana
Whole Grain Buckwheat Waffles
Scrambled eggs, 1/2 bagel
Homemade instant oatmeal with frozen blueberries


Whole wheat noodles with pasta sauce, peas
Chicken salad sandwiches with tomatoes, sliced cucumbers
Grapefruit with Greek yogurt, oats and ground flaxseed
Grilled cheese with caramelized onion and tomato
Chicken Fried Rice
Dinner leftovers


One Pot Wonder Chicken Lo Mein
Make-your-own Italian sandwiches
Mexican Chopped Tuna Salad
Chicken Taco Salad
Chicken Cornbread Casserole, broccoli
Sweet Potato Burrito Bowls, broccoli
Super Sloppy Joes with finely chopped onions and carrots, green beans

How I Saved Last Week

It's been so nice to see flowers blooming and trees budding after a long winter. We enjoyed the crab apple tree blossoms and lilacs.

It was the perfect weekend to start this year's garden. I planted zucchini, carrots, beets, lettuce, cucumbers, green beans, peas and watermelon and tomato seedlings in the garden.

We were given two 16 oz. bags of mini sweet peppers and several containers of cherry tomatoes and kiwi. We really enjoyed having the fruit and vegetables, since they are things that I don't buy often. I mixed together chopped apples and mandarin oranges with the kiwi and made a fruit salad with honey lime sauce. It was a delicious treat!

I entered free codes on my Kellogg's Family Rewards account for 220 free points. I've been using the points to print $1.00 coupons for Mini Wheats cereal when I see a sale.

I answered a survey for Christian Book Insiders and received a free book download.

We payed extra towards the principle on our mortgage payment.

I signed up for a free online Bible study.

We borrowed books from the library.

I cut the boys' hair.

How did you save last week?

Meal Plan Monday - May 22

Last week I did a few price comparisons and noticed that the local health food store actually has lower prices on oats and a few foods that are recommended in The Daniel Plan. Health food stores are often thought of as being expensive, but our local store is able to buy many things in bulk and pass on the savings to its customers.

Oats were only $.70/lb. at the health food store compared to $1.28/lb. I bought both quick oats and old-fashioned oats. Quinoa was $4.62/lb. at Walmart compared to $2.99/lb. at the local health food store. I also bought buckwheat flour, which was pretty pricey at $2.10/lb., but I noticed a buckwheat pancake recipe in The Daniel Plan Cookbook that I really wanted to try. The total I spent on groceries for this week was $82.29, including what I spent at the health food store.

Here's our menu for this week:


Bagels, bananas
Omelet, toast with peanut butter
Toast with peanut butter, banana
Whole Wheat Blueberry Waffles
Homemade Instant Oatmeal with frozen blueberries


Spaghetti with meat sauce
Maple Mustard Chicken, peas, corn
Mexican Steak Fajitas
Lemon Chicken, green beans, seasoned brown rice
Chicken Stir fry with quinoa
Breakfast for dinner: Buckwheat Buttermilk Pancakes, Quinoa Breakfast Bake, apples slices

Get more meal plan ideas at Menu Plan Monday.