Hi every­one,

I hope all of you are safe and sound indoors, watch­ing the snow fall. I unfor­tu­nately, wasn’t able to make my 9:30 spin class this morn­ing. The roads were ter­ri­ble and it would’ve taken me for­ever to get there so I made an exec­u­tive deci­sion to stay put. Not quite sure if any­one even showed up in this weather, but for any of you who did and are read­ing this, I’m sorry!

I’m going to enjoy a home work­out today which will con­sist of a vari­ety of squats, lunges, bicep and tri­cep work and some abs thrown in for good mea­sure. I’m also plan­ning on doing a work­out video today for you, so be sure to check back.

One of my friends recently requested a deli­cious healthy jam recipe using chia seeds, so I whipped up a small batch last night and would like to share it with all of you. My daugh­ter and I spread it on our favourite lo-​cal Korean-​style pops. They’re made with wheat instead of rice and are won­der­fully light and crispy. I buy them freshly made in-​store at Longo’s. Check them out; they’re great with humus too!

Strawberry-​Blueberry Chia Jam

Ingre­di­ents:

3 cups frozen fruit ( I used half straw­ber­ries, half blueberries)

2 Tbsp chia seeds

3 Tbsp water

¹⁄₄ tsp cinnamon

1 Tbsp splenda (you can use ste­via, honey or agave, to taste)

In a medium saucepan, over low heat, com­bine berries, chia, water, cin­na­mon and splenda.

Sim­mer over low heat until mix­ture becomes thick and jam-​like. (about 10 min)

Remove from heat and let cool.

Korean-​Style Pops

Great nutri­tion­als too!