This smoothie has been my go-to-drink for the past couple of weeks. It is a great pick-me-up when you’re feeling tired and weary because it’s filled with amazing goodness such as mango and avocado, which are natural superfoods. Mangos are my absolute favorite fruit at the moment. They don’t just taste amazing, but they are incredibly healthy, too. Research has shown that the high amount of antioxidants in the mango fruit can help protect against several types of cancer such as breast cancer or leukemia. The exotic fruit is also a natural skin beauty booster as it clears clogged pores and eliminates pimples. What a great excuse to eat it every day.

Totally different in taste, but just as amazing and healthy are avocados. I absolutely love avocados and I always have one at home. Avocados are packed with healthy mono-unsaturated fats called omega-3-fats. Don’t worry, this healthy kind of fat does not make your belly grow, but instead helps lower cholesterol and keeps your heart healthy. Avocados are also a great source of protein, which is why I love adding them to my smoothies as they make smoothie so much more filling, and help absorb fat-fat-soluable vitamins such as vitamin K.

Basil is another one of these everyday superfoods that we eat all the time but don’t even bother calling it a superfood. Half a cup of basil leaves provide 98% of the recommended daily vitamin K intake – the vitamin which is mainly responsible for healthy bones and blood clotting.
As you can see, this smoothie is basically medicine in a glas, so I highly recommend you try it out as soon as possible. Let me know what you think in the comment function below.

Health benefits in this Green Mango Basil Smoothie:
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– omega-3-fatty-acids (prevents heart disease, lowers cholesterol and blood pressure)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B5 (important for energy production; lowers cholesterol and blood pressure)
– vitamin C (good for your immune system, tissue health)
– vitamin K (important for blood clotting and healthy bones)

Enjoy!

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As it is now officially spring, I have been really craving my beloved thai spring rolls. It is my favorite appetizer at Thai restaurants, but I actually prefer to make them myself. As it is getting warmer and sunnier outside, these spring rolls are such a great light lunch idea. They are so quickly prepared, and you need no fancy equipment or ingredients to make them. I know that many of the recipes on my blog can be quite pricy, but this one definitely falls under the „eating on a budget“ category.

All you need are some raw veggies of your choice, rice paper and rice noodles which you can already get for one or two Euros at Asian supermarkets, peanut or any kind of nut butter and some condiments that you probably already have in stock. Summer rolls are also a great work lunch, because you eat them cold, and you can prepare them the night before.

  
The peanut dipping sauce is also divine. Even though I have switched from peanut butter to almond butter a long time ago, this peanut sauce will really blow your mind. It is so creamy and delicious, packed with healthy protein and fats, and really gives this recipe a special touch. I know that many of you are allergic to peanuts, which is why I am working on a second dipping sauce without any kind of nuts in it. I will share the recipe with you as soon as I declare it approved.

Health benefits in these delicious thai sommer rolls:
– biotin (important for blood sugar balance and skin health, necessary to build healthy fats that keep the skin moist and soft)
– copper (important to building strong tissue, maintaining blood volume, and producing energy in your cells)
– fiber (important for heart health, lowers cholesterol levels)
– folic acid (important for a healthy heart; prevents certain cancers)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– manganese (for nerve health)
– mono-unsaturated fats (decreases risks for breast cancer, important for heart health)
– potassium (lowers cholesterol levels and blood pressure)
– protein (important for a healthy metabolism, immune
systems, production of enzymes)
– vitamin B5 (important for energy production; lowers cholesterol and blood pressure)
– vitamin K (important for blood clotting and healthy bones)

Serve with the sauce.

Enjoy!

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I am in love with this breakfast parfait. Waking up to such a beautiful breakfast makes your morning so much better. Just looking at the beautiful colors makes me smile. Of course it tastes just as amazing as it looks. The mango gives this parfait an exotic touch and the banana adds natural sweetness – the perfect combination to get you going in the morning. As everything chia related, this breakfast inspiration is also packed with valuable nutrients, which I have listed below because the list of vitamins and minerals in chia seeds seems to be endless. You really can’t go wrong with this breakfast as it keeps you satisfied for hours, and gives you enough energy to master anything in the morning. It’s also a great post-workout meal because it is packed with potassium and magnesium which is exactly what your muscles need to regenerate. Of course you can also enjoy it as a healthy snack or dessert – anything that makes you happy and healthy. I really hope you like it or at least enjoy the pretty picture. I would love to hear what you think in the comments below.

Health benefits in this Mango Chia Parfait:
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– omega-3-fatty-acids (prevents heart disease, lowers cholesterol and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin C (good for your immune system, tissue health)
– zinc (important for growth, skin, and a healthy immune system)

Ingredients:
Serves 2
– 1 ¼ cup (about 300 g) almond milk (or any other milk at hand)
– 2 tbsp chia seeds
– 4 tbsp (gluten-free) oats
– 1 mango
– 1 banana

Simply mix the almond milk, chia seeds and oats in a glas or breakfast bowl and let it soak overnight. The next morning, peel the banana and mango and blend it together until smooth. Now begin layering the parfait with the chia-oat mix on the bottom, then a layer of the mango-banana blend on top. Go on like this until you’ve reached the top. Sprinkle with more mango on top if desired.
If you want a quicker way, then simply mix the mango banana puree with the chia seeds, oats, and almond milk, mix it all together and let it soak over night. It may not look as pretty but it will taste just as amazing.

Enjoy!

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I absolutely love bread. It’s my favorite thing in the entire world, and my day just isn’t complete without a piece of bread in it. I also love eating plain bread, there is just nothing better than the end-piece of a freshly baked wholegrain bread with lots of seeds in it. Not eating bread, or carbs in general, means not living in my opinion. Bread simply makes life better.
This bread is both hearty and sweet at the same time. It is the perfect bread for a Sunday breakfast or brunch, because it tastes delicious with sweet spreads such as jam or my healthy Nutella but also with savory spreads like cheese. The bread is not a low calorie food, but I am not even going to try to combine bread and low calorie. If you want to enjoy bread, then calorie counting simply isn’t allowed. Instead of counting calories, I count nutrients, and this bread gives me plenty of them. For example, the “good” fats from the walnuts keep my heart healthy. The figs are a good source of potassium which is great for high blood pressure patients like me, and fiber which leaves you satisfied for hours. You really need to try this bread as soon as you can, because it is one of the best recipes on the blog so far. It also looks pretty impressive, so why don’t you go ahead and give it a try this weekend. I am sure you will be amazed.

Nutrients in this Wholesome Fig and Walnut Bread:
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– omega-3-fatty-acids (prevents heart disease, lowers cholesterol and blood pressure)
– potassium (lowers cholesterol levels and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– zinc (important for growth, skin, and a healthy immune system)

Ingredients:
– 2 cups (500g) whole wheat flour or brown rice flour
– ¼ cup (60ml) maple syrup
– 1 x 7g (gluten free) dry yeast
– 1 ¼ cup (300g) warm water
– 1 tsp cinnamon
– ½ cup (150g) dried figs
– 1 cup (100g) walnuts
– pinch of salt

Preheat the oven to 200 °C (390 °F) and grease a loaf tin with coconut oil and set aside.

Combine the warm water, the dry yeast and the maple syrup in a medium sized bowl and set it aside for 10 minutes until it is bubbling and frothing.
In a separate larger bowl combine the flour, cinnamon and salt. Add the yeast mixture and mix everything with your hands until you have a sticky dough. Cover the bowl with a towel and allow it to rise for at least an hour.

In the meantime cut the dried figs into small pieces and roughly chop the walnuts.

Once it has hopefully doubled in size, add the chopped figs and walnuts, and knead the dough on a floured surface for 5 minutes. Place it into the baking tin and bake for 10 minutes. Then reduce the temperature to 180 °C (360 °F) and bake for another 30-35 minutes until you can pull a knife out the center of it clean.

Allow it to cool for at least 10-15 minutes. I know, this is the hardest part…

Enjoy!

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I have always loved spaghetti with meat sauce. It’s one of my favorite comfort foods, especially during winter when it’s cold and you need something warm and comforting. It’s also my favorite dish after a long day skiing in the alps – there is nothing that re-energizes you more, except for a green smoothie maybe.  Ground meat, however, is something that even some meat lovers have difficulties eating because you just cannot be sure what you’re getting. That’s why spaghetti with plain tomato sauce is probably just as popular as it is with meat sauce. However, I think that plain tomato sauce can be quite boring that’s why have to spice it up a little so it tastes more special. This lentil bolognese with zucchini noodles has this little special touch. It is also packed with amazing goodness. The lentils give it a nice texture, as well as iron and protein. The red pepper provide a touch of vitamin C, and the basil lets it taste so fresh and delicious. The sauce is especially great over any kind of pasta, but I like to enjoy it over zucchini noodles which give me an extra serving of fresh veggies. The whole dish is also so great on the eyes – look how beautifully the colors compliment each other. Just try this recipe next time you are craving pasta – you will be amazed.

Health benefits in this lentil bolognese
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol levels)
– folic acid (important for a healthy heart; prevents certain cancers)
– iron (important for healthy red blood cells that transport oxygen through your body)
– potassium (lowers cholesterol levels and blood pressure)
– protein (important for a healthy metabolism, immune system, production of enzymes)
– vitamin K (important for blood clotting and healthy bones)
– zinc (important for growth, skin, and a healthy immune system)

Enjoy!

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If you’re planning a trip to the local farmers market today, then why not take some brussels sprouts home with you? Yes, brussels sprouts. I admit that these are not everybody’s favorite little veggies. In fact I only know a handful of people who like them. This used to be a pity for me, because for some reason I have always belonged to the minority of people who absolutely loved them, but could not share my passion for them with anyone. But fortunately for me, and for you as you will now find out, I have found a way for everybody to fall in love with brussels sprouts. You don’t believe me? Then read on.

The secret is not to steam or boil them, but to roast them. To make it even better, we are going to coat them in heavenly creamy honey before we place them in the oven. And to top it all, we are going to add some balsamic vinegar to give it kind of a sour touch. If you want to omit eating refined sugar, you will have to substitute the balsamic vinegar with apple cider vinegar. You need to trust me on this, even if you haven’t liked brussels sprouts at all, you are going to love these. The honey makes the sprouts unbelievably sweet, and takes away their significant bitterness. The vinegar makes the outsides heavenly crispy, and the insides nicely moist.
Just try it and be amazed by how easy it is to transform brussel sprouts into something you will want on your table every day from now on.

Health benefits in these honey roasted brussels sprouts:
– fiber (important for heart health, lowers cholesterol levels)
– folic acid (important for a healthy heart; prevents certain cancers)
– manganese (for nerve health
– vitamin C (good for your immune system, tissue health)
– vitamin K (important for blood clotting and healthy bones)

INGREDIENTS

 Serves 4
– a bag of brussels sprouts
– 2 tbsp balsamic vinegar (substitute with apple cider vinegar for a refined-sugar free option)
– 2 tbsp honey
– 1/4 pomegranate
– sea salt

METHOD

1. Preheat the oven to 200 °C (360 °F) Wash the brussels sprouts and remove potential brown leaves. Half the sprouts and place them into a large bowl.
2. In a separate smaller bowl combine the vinegar, honey and sea salt and stir well with a whisk until the honey is completely dissolved.
3. Pour the sweet mix over the brussels sprouts and mix well with a spoon until the sprouts are evenly covered.
4. Spread the brussels sprouts on a baking sheet covered with parchment paper and roast for about 20 minutes until the outsides are nicely crispy.
5. Remove the seeds from the pomegranate and sprinkle them on the roasted sprouts.

Serve as a side dish.

Enjoy!

The post Honey Roasted Brussels Sprouts with Pomegranate Seeds appeared first on Heavenlynn Healthy.

So before I start with this recipe, I want to thank you all for all the kind words and the support that you’ve shown me in the days following my blog launch. I did not expect anything like that. It is incredible how many of you have messaged me or left such sweet comments. Every one of them has made my week. I hope that you will all stop by frequently and get some kitchen inspiration from the recipes. If you simply want to stop by and just look at the pictures, that’s also totally fine.

I also want to take this time to quickly thank my family and closest friends for the support they’ve shown me these past weeks. It is not a given that your family supports you no matter what you do – especially when you have the crazy idea of starting your own food blog. So, thanks Mom and Dad.

Now on to this new recipe. Carrot soup is probably everyone’s favorite during winter time. The combination of carrots and coconut milk is simply amazing, and I actually don’t know a single soul who doesn’t like carrot soup. The mango gives this dish a special Asian touch though. The exotic fruit gives the soup the special hint of sweetness, and add makes it even more creamy, which I love about it. If you are wondering about the dark carrots in the picture, I picked these rainbow carrots up at the local farmer’s market, and I immediately fell in love with their beauty that I simply had to place them in the picture. I did not use them in the recipe because they are a bit pricey, so you do not need to buy them for this dish. I just wanted to show you that they are out there and that they taste amazing as a snack. Ok, now that we’ve clarified this, let’s get to the fun part, the health benefits:

Health benefits in this carrot coconut mango soup:
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important to maintain bone integrity, manages blood pressure and cholesterol levels)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– vitamin C (good for your immune system, tissue health)
– vitamin E (antioxidant against free radicals, prevents skin ageing
– vitamin K (important for blood clotting and healthy bones)

Ingredients:
Serves 4
– 1 onion
– 1 clove garlic
– 1 thumb-sized piece of ginger
– 6 cups (800g) carrots
– 1 mango
– 2 tbsp (20g) extra-virgin olive oil
– 2 cups (500ml) vegetable broth
– 1 can coconut milk
– 2 tsp curry powder
– ½ tsp cinnamon
– 1 tsp coriander (optional)
– 1 tsp cumin (optional)
– 1 tsp salt
– ½ tsp pepper

Start by preparing your ingredients: Peel and dice the onion and garlic. Slice the ginger with the skin on. Peel the carrots and chop them into rough pieces. Remove the skin of the mango and cube its flesh.
In a large saucepan,heat the oil and sauté the onion and garlic for about 1-2 minutes. Add the carrots, ginger and half of the mango cubes, and cook on medium to high heat for 5 minutes. Add the vegetable broth, and let it simmer for about 20 minutes. Once the carrots are nice and soft, remove from heat, add the remaining mango cubes (safe some for decoration) and the coconut milk and blend the soup in a blender until evenly smooth. Pour the soup back into the saucepan and the spices. Add a little bit more of them if desired.

Serve with bread.

Enjoy!

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Thai is one of my favorite cuisines. It’s so delicious and healthy, it fills you up but doesn’t let you feel stuffed. I love how many vegetables you can add to a curry, there are literally no rules on what belongs in it. That way you can use whatever body is craving, and it will turn out great no matter what. If you do not have all the vegetables in my ingredients list, just switch it with some other veggie that you still have at home. The recipe is extremely easy to make, it’s a guaranteed success and a great lunch or dinner.

I use green curry paste in this recipe, which I bought at the local asian store. It is gluten-free and only contains fresh green chilli, lemongrass, garlic, shallots, salt, galangal, cumin and coriander seeds. No nasty preservatives or anything I can’t pronounce.
The coconut milk gives curries their unique creamy texture and flavor. The plant-based milk is probably a vegan’s best friend, because it is an amazing alternative to dairy milk or cream. Although high in saturated fats, it has many great vitamins and minerals such as vitamin B, which is said to lower blood pressure or magnesium which is great for a healthy immune system.
Naturally, thai curries are packed with nutrients, vitamins, and minerals. Depending on what veggies you add, the nutrients may vary, but the dish is certainly a great way to combine health and deliciousness.
My tip: this dish is great for a girls night in because there is a lot to chop, and almost everybody loves a good curry. It is also dairy and gluten-free, so it is perfect for people suffering from food allergies.

Health benefits:
– copper (important for the development of the myelin sheath that surrounds the nerves; important for the transformation of melanin which is involved in the pigmentation of hair, eyes and skin)
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– vitamin C (good for your immune system, tissue health)
– vitamin E (antioxidant against free radicals, prevents skin ageing)
– vitamin K (important for blood clotting and healthy bones)

Ingredients:
Serves 2 hungry
– 3 carrots
– 1 red pepper
– 1 zucchini
– 3 cups (150g) sprouts
– 2 cups (200g) mushrooms
– 1 cup (130g) frozen peas
– 2 strands of lemongrass
– 3 tbsp (45g) green curry paste
– 2 tbsp (60ml) glutenfree soy sauce
– a thumb-size piece of fresh ginger
– 2 tbsp (30ml) rapeseed oil
– 2 cans (400g) coconut milk lite
– 1 tbsp (15ml) maple syrup
– salt to taste

Start by chopping all vegetables into bite-sized pieces. Then finely chop the ginger. Peel the lemongrass, and also finely chop its the inner layer. In a large pan or wok, heat up the oil. Add the ginger, and lemongrass to the wok and sauté for 2 minutes. Next, add the curry paste and cook for another 2 minutes so it releases all its flavor. Now add the carrots, and cook for about 5 minutes. Then add all the red pepper, zucchini, mushrooms, peas, and sprouts. Cook everything for 5-7 minutes, then pour the coconut milk into the wok. Bring to a boil, then reduce the heat and let it simmer for 25 minutes.
Remove the wok from the heat and add the maple sirup and salt. Add more curry paste if desired.

Serve with whole grain rice or quinoa.

Enjoy!

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This is an amazing variation of my Best Hummus recipe. The taste of the roasted beets combined with the amazing flavor of chickpeas and tahini is simply divine. It is also really great on the eyes because it has this pretty pinkish color. My aunt told me that kids love to eat anything red so I’m sure that even kids would like their veggies with this hummus.

If you’re worried about the typical earthy taste of beets, I can assure you that the distinct hummus taste still prevails. For everyone who wants to add some extra iron into your diet (shout out to all ladies out there) this is your recipe. The chickpeas, tahini, and beetroot together are basically an iron bomb. Combined with the protein and fiber, it gives you so much goodness that you will hardly find in any other dip. Although it does take longer to make than the regular hummus, it is still a quick recipe that I am sure you will love.

Health benefits in this roasted beetroot hummus:
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– potassium (lowers cholesterol levels and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin E (antioxidant against free radicals, prevents skin ageing

Enjoy!

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Vegetables in a cake? Doesn’t that go a little bit too far? Definitely not. The beetroot makes this bread extremely moist, and adds the little special touch to the recipe. And trust me, you won’t taste the “earthy” beets at all. The bread is also extremely healthy because the buckwheat provides healthy fiber, the beetroot gives you a great amount of iron, and the coconut oil has a high amount of lycopene which is an antioxidant that helps fight various diseases. Doesn’t that sound like a great excuse to make this bread immediately?

Health benefits:
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– lycopene (antioxidant that helps fight various diseases)

Ingredients:
– 1 medium-sized beetroot
– 1 organic blood orange
– 1 cup (250 g) buckwheat flour
– 1 tsp baking soda
– ¾ cup (180 g) coconut sugar
– 1 tbsp apple cider vinegar
– 1/3 cup (80g) coconut oil
– 1/3 cup (100 ml) almond milk
– 1/3 cup (100 ml) sparkling water
– a dash of salt

Start by washing the beetroot. Cut it into cubes and place it into a medium saucepan with just enough water to cover the cubes entirely. Cook for about 20 minutes until fork tender. Drain the water and place the beetroot cubes into a blender or food processor, then set aside to cool.

Rinse the blood orange under hot water and let it dry off, then grate the zest and juice it.

Now preheat the oven to 390°F (200°C). Grease a loaf tin with coconut oil. Combine the flour, baking soda, cane sugar, and salt in a large bowl. Add the vinegar, coconut oil, almond milk, sparkling water, blood orange juice and zest, and mix everything with a spoon or a mixer. Now add the beetroot puree and mix it with the other ingredients.

Pour the mix into the tin and bake for about 35-40 minutes until you can pull a knife out the center of it clean.

Take the tin out of the oven and let it cool completely before removing the bread completely.

Enjoy!

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These overnight oats have been my go-to-breakfast for probably about a year now. Since breakfast is my favorite meal of the day, I am already looking forward to it the minute I wake up. The oatmeal is so filling and gives me the right amount of energy to make it through the morning.
I’ve been eating this since my time in North Carolina where it helped me to get through all my finals and my bachelor’s thesis. Most of the nutrients in this breakfast dish come from the chia seeds, which are probably the most versatile and healthiest little seeds you will ever find. I am going to write a whole post on chia seeds soon, because they deserve lots of attention.

Health benefits:
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol level)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– manganese (for nerve health)
– omega-3-fatty-acids (prevent heart disease, lower cholesterol and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– zinc (important for growth, skin, and a healthy immune system)

Enjoy!

The post Heavenly Overnight Oats appeared first on Heavenlynn Healthy.

My love for jam is probably based in my German roots. Us Germans cannot imagine a life without jam. Traditionally we enjoy it on bread or toast, over a thick layer of butter or cream cheese. Unfortunately the traditional jam that my grandma still makes contains a whole lot of processed sugar and gelatin so it’s not really healthy. This recipe is probably one of the best recipes on this blog as it turns jam into something healthy. Who knew jam could be be healthy? Instead of gelatin I use chia seeds, which are the world’s healthiest super food imaginable, and I substituted the white sugar with maple syrup. Of course you could also use rice syrup to reduce the fructose content. The alternative to processed sugar is packed with minerals and vitamins, such as calcium, iron, magnesium, potassium, and zinc. It’s pretty amazing how healthy maple sugar is, isn’t it?

Health benefits
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– omega-3-fatty-acids (prevents heart disease, lowers cholesterol and blood pressure)
– potassium (lowers cholesterol levels and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin C (good for your immune system, tissue health)
– zinc (important for growth, skin, and a healthy immune system)

Enjoy!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

The post Healthy Chia Jam appeared first on Heavenlynn Healthy.