Fruit is my jam

I have learned there are so many options to make healthier versions of our families favorite foods. I gave up processed sugar over 3 years ago, and I don’t miss it a bit!

It was a learning process to figure out foods that I enjoy that are not processed and full of added sugar. I love cooking, but don’t have a lot of free time. I have taught myself many quick and easy recipes that help me be successful in my fitness journey. My running, health, fitness, weight and closet have all greatly improved with this change to my daily diet.

A big part of nutrition and fitness success for me has been being prepared when I travel with foods that fuel me to my healthiest self.

***I originally posted this journal on August 22nd, 2023.

“I am heading out for a busy week of Race Directing the Midwest States 100 race in Chequamegon National Forest. Between setting up the race course, meetings with Forest service and welcoming runners I will need to grab quick and easy foods. A favorite traveling food for me is Peanut butter & jelly sandwiches. This is not your typical PB & J that barely has any nutritional value other than calories. I need fuel and “real food” to keep me feeling energized!”

This recipe is all about the fruit and the nutrition that is packed in them!

Recipe

• 1 two pound bag of frozen berries (whole strawberries, blueberries, raspberries, and blackberries)

• 1 cup of monk sugar (no calories, all natural, and does not cause sugar cravings)

• 2 oranges cut up into little chunks, eliminating the white parts

• grated peel of the oranges (careful not to grate the white part of peel)

• 2 tablespoons of lemon juice

Put all ingredients into a pan. Warm on medium heat. Allow it to simmer until it cooks down. I smash the fruit as it cooks, especially the larger strawberries. You can cook this until it thickens. You can sprinkle a spoonful of cornstarch to thicken. I do this from time to time, but I usually only cook down the fruit to jam thickness. Be careful to watch and not over cook.

***special note. Monk sugar. While I was traveling I bought a different kind of Monk Sugar than the photo I show. It did not work as well for this jam. It cooked down to look smooth like jam, but then it crystalized in the fridge and became a little crunchy. I have found this particular Monk sugar to work best in all recipes. LINK.

I use this jam for many things:

• Oatmeal topper

• Greek yogurt topper

• PB & J

• Ezikial toast