Next Level Fish Taco’s

If I could think of the perfect well-rounded meal that includes lots of colour, flavour, health, fun, and overall deliciousness, this would be it.

Fish tacos are the perfect way to get in a whole bunch of different nutrients through the toppings, protein from your fish, fats from the cheese and avocado, and carbs from the tortilla… A perfect balance of the iconic trio that we need to thrive in this life!

My go-to protein for these tacos are haddock since we often have this on hand, but you can use any white fish of choice or shrimp! Shrimp is also iconic and I highly recommend trying it out.

Serious topic: toppings

Toppings can make or break this meal, because without them, well it would be super boring obviously. The toppings I include are my favourite, but if your mind is thinking of something else and you really wanna try it. Do it, you are in charge of your own happiness my friend.

In terms of the shell that holds all of this goodness; my fave is corn tortilla shells, they have an extra hint of flavour that I adore. But if you’re a flour tortilla stan, I’m definitely not gonna rain on your parade.

Take this guide to build the ultimate fish tacos that you will most definitely be adding into your weekly rotation. Have fun with it, cause food is fun. That’s all from me! Enjoy:)

Add More to elevate your experience

Here are a couple other toppings that you can add to make the taco experience truly one to remember!

Peach Summer salsa (I also do this recipe with mango or pineapple)


Greek yogurt Chipotle aioli

Next Level Fish Taco Recipe

Serves: 4 Prep time: 15 minutes cook time: 10 minutes

For the fish
  • 1 pound haddock
  • 2 tsp each: cumin, paprika, salt
  • 1 tsp each: pepper, garlic powder
  • juice of a lime
  • 1 tbsp olive oil
  • more salt to taste
For the tacos
  • Shredded cabbage (my fave is red)
  • 1 avocado, cubed
  • 1 mango, chopped
  • 1-2 cups corn, charred in skillet
  • pickled red onion
  • optional: finely diced bell pepper, chopped tomato
  • yogurt sauce: mix 1/4 c greek yogurt, 2 tsp cumin, salt to taste, squeeze of lime juice
  • Optional for topping: feta, cilantro, salsa, jalapenos
  • Corn or flour tortilla shells of choice


  1. Prepare all of your taco toppings first, as the fish only takes a quick 7-10 minutes in the pan!
  2. Char corn in skillet until brown as if cooked on the BBQ. (Sometimes it will pop/smell a little burnt… Do not fear, this makes it all the more delicious)
  3. Shred cabbage, chop mango, avocado, bell pepper, tomatoes and all other toppings you may use from the list above. (If making pickled red onion as you should, I have a quick recipe I love to use as a guide. Then I can keep these in the fridge for a couple of weeks.
  4. Heat a large skillet (cast iron if you have it) to medium-high heat.
  5. Lay all of the fish out on paper towel and pat to dry.
  6. Squeeze juice of half a lime over the fish and sprinkle all seasoning overtop.
  7. Once hot add one tablespoon of oil of choice to the pan and add fish.
  8. As the fish cooks start to toss and break apart the fish similarly as you would do for scrambeled eggs. (If using a cast iron skillet the fish may stick a little. Simply scrape it from the bottom as your go, this gives it a nice bit of crisp in the tacos!)
  9. The fish should take anywhere from 7-10 minutes. (it should not take long as the pieces will be broken apart and small!)
  10. Prepare tortillas for serving my warming in the microwave or warming in a pan for a minute per side. (This is a little extra work but totally worth it if you are up for the task)
  11. Turn the heat down on the fish and squeeze some additional lime juice and a couple sprinkles of salt and pepper to taste.
  12. Serve your fish in your tortilla shell and top that baby as much as possible.
  13. Enjoy this ridiculously easy, nutritious, and delicious meal. You are welcome my friend:)

Orange Chicken Quinoa Salad

If you are in need of a quick lunch meal prep recipe to take with you on the go for your ridiculously busy life, you will appreciate this recipe. And if you don’t have a ridiculously busy life, you will probably still like this lunch.

I love prepping chicken breast at the beginning of the week as an easy way to get a source of protein with my lunch. I, like many others, am typically on the go for lunch, so having something pre-made and ready to go is a life saver.

Nourish Bowl

I like to think of this lunch recipe as a “nourish bowl”, AKA everything in it is incredibly healthy, delicious, and just sets your taste buds and body up for success.

Quinoa is one of the best sources of good carbohydrates you can think of. It’s a great source of fiber, has a little hint of protein, and It’s also gluten free for all of my gluten free peeps. It’s also one of those low-glycemic index carbs, which means it will digest nice and slowly in your body and keep you perfectly satisfied.

Load this salad up with some simple prepped chicken breast, add some avocado for deliciousness as well as a source of healthy fats. And a special ingredients you may not have thought of…, orange. Giving the salad a perfect hint of sweet to compliment the salty. Team sweet and salty over here.

Make in advance

This cold quinoa salad is incredibly ideal for on the go lunches. You can mix everything together in advance and pack a portion up for your lunch.

*Pro tip: I would recommend adding the avocado individually each day so that it does not get too brown if you are eating this salad throughout the week.

Adding Volume

Last but not least, I love to add some extra green to this salad by serving the quinoa salad over a bed of crunchy romaine lettuce. Or, even chopping your lettuce up nice and small and mixing it into the salad itself. The romaine lettuce compliments all of your other delicious ingredients in the quinoa salad!

Mango Chicken Quinoa Salad

Prep time: 30 minutes Serves: 4-6 lunch size portions


  • 1 cup uncooked quinoa
  • 1 tbsp olive oil
  • 4 small boneless skinless chicken breasts, cubed (thighs work too!)
  • 1 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp each salt & pepper
  • 2 large oranges, segmented and cut (or 1-2 mangos peeled and cubed)**
  • 1 large avocado, cubed
  • optional: 1/2 cup cooked edamame
  • optional: 1 cup fresh cilantro
  • Optional: desired amount of romaine lettuce

*Switch it up a little by swapping the mango for oranges for a more citrusy quinoa salad!


  • 4 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tablespoon olive oil
  • 1/2- 1 tbsp honey*

*Add less or more honey to taste!

**I have done this exact recipe except switched out theoranges for mango! Making little switch ups like this makes your lunches more fun and exciting!

If you have pre-cooked chicken already made up feel free to use that instead of making more!


  1. Cook quinoa according to package. (Once fully cooked let cool)
  2. heat a large skillet to medium-high heat. Once hot, add olive oil to the pan followed by cubed chicken breasts. Season chicken with paprika, salt, pepper, and garlic powder. Cook for about 8-10 minutes until your chicken is fully cooked, stiring ocassionally.
  3. Once your chicken is cooked add to your prepared quinoa along with mango, edamame and cilantro. (I would suggest adding the avocado when you are eating, so if you are prepping this for the week, add your avocado each individual day.)
  4. Make your dressing my mixing all of the ingredients in a medium bowl together.
  5. Pour over quinoa salad and enjoy!
  6. Serve on its own, or over a bed of romaine lettuce.


Per 1 of 6 servings

Calories: 255 Total Fat: 10g Sodium: 400mg Carbohydrates: 27g Fiber: 5g Sugar: 6g Protein: 15g

Build a Salad

I am a hugeeeeee salad advocate. When I say I eat at least one big salad a day…, well I do. But rest assured that the last thing I am doing is eating a couple pieces of lettuce with some chopped tomato and store-bought fat-free Italian dressing. Reason 1: I am not a rabbit. Reason 2: talk about boring… I may not be artistic in my drawing abilities, but salads, that’s another story.

Since I have started university, I tend to resort to quick and easy meals throughout the week that serve one person. To do this, I don’t “meal prep” but instead “food prep”. I make a bunch of ingredients I know I will use throughout the week and then have easy access come meal time. I try to prep a couple sources of protein: chicken, tofu, shrimp, etc. A few starches: quinoa, rice, sweet potato. As well as some roasted/cooked/chopped veggies. Because again, easy access = easy healthy eating.

Salads have the potential to be one of the most satisfying meals when constructed properly. And how should you construct your salad you might ask? Basically, put whatever you want in it. I know, crazy concept right?

Below you will find a list of delicious and nutritious ingredients you can add to your delicious salad. Take this inspiration and let your mind run free. Enjoy this nutrient-dense meal and switch it up so you never get bored!

Your salad can take on really any style. From a taco salad to Asian fusion, to a classic green salad. It truly is your oyster.

I have included a little * next to all of my personal faves that always just hit the spot!

Build a Salad

Base – Greens
  • Kale
  • Mixed greens
  • Arugula *
  • Romaine lettuce
  • quinoa*
  • Sweet potato*
  • Rice
  • Wild rice
  • Chicken breast
  • Tofu/tempeh
  • Shrimp
  • Steak
  • Salmon
  • chickpea/black beans
  • edamame
  • Cheese: Feta, goat cheese, parmesan
  • Strawberry/raspberry/blueberry/blackberry*
  • apple
  • grapefruit
  • pomegranate
  • persimon
  • Watermelon
  • Avocado*
  • cucumber
  • fennel*
  • peas
  • Roasted zucchini/eggplant
  • shredded cabbage/carrot
  • Fresh herbs
Nuts, Seeds & Dried fruit


Pine nuts/sunflower seeds/pumpkin seeds

Cranberries/Chopped dates/Dried figs

Salad Dressing

Maple balsamic dressing

Sweet citrus dressing

Build it

  1. Now the building is up to you! Make a nice big serving for a group or whip up a perfect individual size to satisfy your soul.
  2. Add greens of choice to a bowl and toss with a couple tablespoons of dressing.
  3. The rest is pretty simple… Add as many or as few of the toppings you would like and mix it up, (or don’t) some people like mixing, and others don’t. I’m not here to tell you what to do
  4. Happy salad designing!

Peach Summer Salsa

I am a lover of all things sweet and savoury combined together.

So there is nothing like a refreshing taste of fruit made into a meal. From berries on salad, mango in spring rolls, pineapple on a chicken burger…, there are so many possibilities.

So with that, I give you the ultimate peach salsa to make for all your salsa purposes. Have this on your chicken tacos, in a burrito bowl, or just to dip some delicious corn tortilla chips into. You have got to try it out.

Serve this delicious dip up with my iconic guacamole recipe, and maybe make one of these delicious Mexican meals to go along with it!

Chicken Street Taco’s

Grilled Chicken Taco Bowls

Peach Summer Salsa Recipe

Yield: 2 cups Prep time: 10 minutes


  • 2 ripe peaches, finely diced
  • 2-3 mini or 1 large bell pepper, finely diced
  • 1/2 cup grilled corn
  • 1/2-1 cup finely chopped cilantro
  • Optional: 2 tbsp finely chopped red onion
  • 1 tsp salt & pepper, More to taste
  • 1 tsp garlic powder
  • Juice of 1/2 a lime


  1. Prep your salsa ingredients by finely dicing peaches, bell pepper, cilantro, and grilling corn.
  2. Add all ingredients to a medium size bowl, including lime juice and seasonings. Mix together and refrigerate for 30 minutes up to 3 hours in the fridge to allow the juices to bind together.
  3. Enjoy!


Per one 1/4 of the recipe

Calories: 45 Fat: 0g Sodium: 675mg Carbohydrates: 10g Fiber: 2g Sugar: 6g Protein: 1.5g

Grapefruit, Avocado & Fennel Citrus Salad

What better represents summer than a fresh salad with your favourite mixed greens, tossed in a homemade dressing, and topped with all of the good stuff? Well, ice cream is a pretty good representer as well… Salad and ice cream it is!

Enjoy this salad as a side dish alongside your meal or make it a meal in itself by topping it with some prepared chicken, tofu, shrimp, scallops, or whatever your protein of choice may be!


The beautiful thing about salads is that you are the artist. You can add or omit anything you would like from this recipe. I often like to think of a recipe as the starting block to creating your own masterpiece. That being said, this one is pretty much mastered lol.

Grapefruit, Avocado & Fennel Citrus Salad Recipe

Yield: 4-6 side dishes or 2 main dishes


  • Mixed greens of choice (6-10 cups of greens, no specific amount)
  • 1-2 grapefruits, peeled, segmented and thinly sliced
  • 1 large ripe avocado
  • 1 bulb fennel*
  • 1 tbsp olive oil/ olive oil spray
  • 1 tsp salt & pepper
  • Optional but HIGHLY recommended: Parmesan For topping

*If you wish to omit the fennel this salad will still taste delicious. However the extra step to incorporate this delicious ingredient is totally worth it.


  • juice of 1/2 a grapefruit
  • 1 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 2-3 tbsp grainy dijon mustard
  • 3 tbsp honey or maple syrup


  1. Preheat your oven to 400℉ to roast the fennel. (This can also be done on the barbecue!)
  2. Thinly chop and slice your fennel, place on a baking sheet, spray with olive oil or lightly drizzle olive oil on top. Crack salt and pepper on top.
  3. Place in oven and bake for 15-20 minutes. (If making on barbecue place in a barbecue baking dish and barbecue for 3-6 minutes)
  4. Make dressing by adding all ingredients in a mason jar and shaking to combine.
  5. Place mixed greens in a bowl and toss in dressing. (ONLY add as much dressing to desired liking. Depending on the size of your salad, you will most likely have extra for your salad the next day!)
  6. Top dressed greens with sliced avocado, roasted fennel, and sliced grapefruit.
  7. Add a few shaving of fresh parmesan on top if desired.
  8. Add a small crack of salt and pepper to finish it off!

Healthy Double Chocolate Secret Muffins

Everybody and their cousin has tried the old “Healthy” zucchini muffins. You know, the ones that are the exact same as a typical muffin except they threw in half a cup of grated zucchini and has now depicted them to be healthy… If that is the kind of recipe you are looking for, this is the wrong place.

All jokes aside, I am not here to diss regular muffins, “healthy” muffins, zucchini muffins, or any muffin for that matter. What I am here to do, is give you a delicious double chocolate muffin recipe with a hidden ingredient your taste testers would never see coming.

These muffins are gluten free, dairy free, and a full of a whole lot of deliciousness. Enjoy these warmed up with some fresh berries, and a little vanilla yogurt, or a glass of milk of choice… You really can’t go wrong.

Vegetables in muffins?

Adding zucchini into baked goods actually does more than throw off those vegetable haters who would refuse to eat such a thing. They provide a consistency similar to applesauce or bananas by giving a (trigger warning) moist texture to the baked good, as well as giving it a boost of some micronutrients.

Now, introducing the secret ingredient… Eggplant. Hear me out… Whether you love or hate this veggie, or you have just never tried it, I can assure you, you will have NO idea that it exists in these muffins.

AKA all veggie lovers will love these muffins, and so will the haters. If you think they would not appreciate the idea of eggplant in their muffin, simply don’t tell them… Crazy right?

My Faves

If you are like me and love baking anything chocolate flavoured with chocolate chips, you are in for a treat with this one.

My favourite type of chocolate to bake with is semi-sweet. And my FAVOURITE are these chocolate chunks from Enjoy Life Foods. They are the most satisfying size and extremely delicious. They are a perfect semi-sweet flavour, are dairy free, and they only have three ingredients. I would highly recommend trying them out.

Double Chocolate Secret Muffin Recipe

Yield: 12 muffins Prep time: 10 minutes Cook time: 16 minutes


  • 1 Cup cubed eggplant
  • 1 Cup mashed banana (about 2 medium bananas)
  • 1/4 Cup maple syrup
  • 1/4 Cup almond butter*
  • 1 flax egg**
  • 1 tsp vanilla extract
  • 2 Cups oatflour***
  • 1/2 Cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3-1/2 Cup Semi-sweet chocolate chips

*Almond butter can be swapped out for any other neutral tasting nut butter of choice.

**Make flax egg by mixing 1 tbsp ground flaxseed with 2 tbsp of water. Regular egg could also be used.

***Oatflour can be made by blending equal amounts of old fashion rolled oats.

If you do not have any eggplant and you are in dire need to make these muffins (It’s okay, I don’t blame you), you can substitute the eggplant for 1/2 cup of added mashed banana.


  1. Preheat oven to 350℉
  2. Prepare your eggplant by taking skin off and cutting it into small cubes. Place in a bowl and microwave for 4 minutes.
  3. Mash your ripe banana.
  4. Add warm eggplant, banana, maple syrup, almond butter, flax egg, and vanilla extract to a blender or food processor. Blend until a thick liquid is reached. There should be no chunks of anything.
  5. Add liquids to a large bowl, then add oatflour, cocoa powder, baking soda, and salt. Mix to combine dry and wet ingredients all together. Your batter should be a thick consistency.
  6. Add in your chocolate chips to the batter as well.
  7. Add batter to lined muffin tin. Spread amongst 12 muffins.
  8. Place in preheated oven and bake for 15-16 minutes.
  9. Take out of oven and let cool for 5 minutes.


Per one muffin

Calories: 156 Total Fat: 7g Sodium: 108mg Carbohydrates: 23g Fiber: 4g Sugar: 9g Protein: 4g

1 Minute Healthy Mug Cake

If you ever need a little sweet snack in the evening, are craving chocolate cake, or want to make a healthy sweet treat, this chocolate brownie mug cake is here for you.

All you need to do is mix up a few ingredients in a cute mug, microwave for 1 minute, top it if you would like (obviously you would), and then there you have it. A delicious and healthy chocolate cake in a matter of minutes. You’re welcome.

This mug cake does not only taste delicious, however it has the perfect balance of healthy fats, carbohydrates, and a good boost of protein as well. These three combined together make for a very satisfying snack.


Toppings are a must in my opinion, but you do you.

Chocolate and raspberries are a match made in heaven, strawberries too. You can sprinkle a few more chocolate chips on top if you need a little more chocolate fix. (I wouldn’t blame you). Maybe some regular or coconut whipped cream. Last but not least, a spoonful of frozen yogurt or regular ice cream really takes this up ten more knotches.

Healthy Mug Cake Recipe

Yield: 1 mug cake Time: 3 minutes

  • 1 tbsp Cashew butter*
  • 1 tbsp maple syrup**
  • 1.5-2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • crack of salt
  • Optional add-ins: chocolate chips, walnuts, pecans

*Any other neutral nut butter can be used in replacement of cashew butter. (Almond butter would be the next best thing.) Peanut butter can be used however it would give it a peanut flavour.

**Honey or any other liquid sweetener can be used instead of maple syrup.


  1. I find the easiest way to add your ingredients together is starting with cracking your egg into the mug and whisking it with a fork.
  2. Then mix in all other wet ingredients including maple syrup, cashew butter, and vanilla extract.
  3. Finally add cocoa powder, baking powder, and a crack of salt. Mix aggressively to combine. (Small mess is a possibility.)
  4. Try the batter, If you like it a little sweeter feel free to add another 1/2 tbsp of maple syrup.
  5. Mix in any optional add-ins if desired.
  6. Microwave for 1 minute. The mug cake should puff up. Microwave for another 15-20 seconds if needed.
  7. Top with more chocolate chips, berries, frozen yogurt, coconut cream, or whatever you please!


Per one mug cake without toppings.

Calories: 249 Total Fat: 13g Sodium: 655mg Carbohydrates: 21g Fiber: 4g Sugar: 11g Protein: 11g

Chicken Street Tacos

We all know and love tacos. A super easy and healthy meal to make in a pinch. So if you love tacos as much as everyone else, continue reading.

This recipe will help you take your taco experience to the next level with all of the necessities in a 5 star taco experience.

Building Your Taco

Everyone expresses themselves differently, taco preferences included!

Where to start? Corn tortillas are my absolute favourite kind of tortilla shell to fill all the goodness with. The corn shell compliments the charred corn you may like to add into your taco. But if you prefer flour tortilla shells, use that! You are creating your own happiness here.

There are so many toppings to choose from, but there are a few in particular that will help you get that perfect taco you want. A few of my personal favourites are mango, charred corn, cherry tomatoes, homemade chipotle aioli sauce, and more… See my Grilled Chicken Taco Bowls recipe for more filler inspiration!

A few other toppings that I cannot forget to mention are romaine or iceberg lettuce, and of course cilantro. (Unless you are apart of the small percentage of people who think it taste like soap…)

Last but not least, cheese. I know you can’t go wrong with a little bit of the classic cheddar cheese. My personal favourite however, is a few crumbles of feta… SO good.

Perfecting the Chicken

To perfect the grilled chicken there are a few simple mastery steps. First you will char your chicken breast in a cast iron skillet with your spice mix, and then you will cook it in the preheated oven to further cook the inside! Trust me, this takes it to the next level.

Chicken Street Taco Recipe

Makes: 8-12 tacos Prep time: 25-30 minutes

For the Chicken

  • 4 boneless skinless chicken breast
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp salt (add more to your liking)
  • 1 tsp ground pepper

The Rest

  • Corn torilla shells (Or flour tortilla shells)
  • 2 fresh mangos, cubed
  • 1-2 cups frozen corn, charred*
  • Guacamole
  • Cheese of choice
  • Cilantro, romaine lettuce (chopped)
  • Fresh lime wedges for serving

Chipotle Aioli

Mix together

  • 1/4 C plain greek yogurt
  • 2-3 tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt


  1. If making charred corn for your tacos, begin with this step. Heat cast iron skillet to high heat and add your corn. Cook on high heat until all your corn is nicely charred as if on a BBQ. (A few pieces may pop as the skillet gets heated, do not be alarmed!)*
  2. Preheat your oven to 400℉.
  3. Add all spice mix ingredients to a small bowl and mix together.
  4. Heat your cast iron skilled (or regular skillet) to high heat. Pat seasoning mix onto both sides of your chicken. Once hot, reduce to medium-high heat and place the seasoned chicken breast onto the skillet. Cook each side for three minutes. This should result in a nice charred chicken breast.
  5. Once charred, place cast iron skillet into the preheated oven and let cook for 20 minutes.
  6. Prep your other ingredients by cubbing mango, tomatoes, making guac, shredding cheese, and whatever else you may desire.
  7. Finally, if using corn tortillas, preheat a large skillet to medium heat and cook each tortilla shell for 30 seconds per side. (This is optional, you could also just warm them up in the microwave, but this makes them wayyyyy better.)

*Since BBQ season is upon us, you could also simpy make corn on the cobb to add your tacos instead of the cast iron method.

How to Make the Best Guacamole

Guacamole wins best dip of the year, every year. If you don’t like guac, well, I’m very sorry. If you do love guacamole, here is your ultimate recipe.

Guacamole Recipe

Prep time: 5-10 minutes


  • 2 large avocados, ripe
  • juice of half a lemon
  • 1 tsp each salt & pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Optional: 1/2 cup diced cherry tomatoes, 1/2 cup grilled corn
  • Optional: 1/2 cup chopped cilantro

*Add more salt or pepper to your liking!


  1. Dice avocado and add to a medium-size bowl. Mash with a fork until smooth. (Feel free to leave a few chunks if you like a little bit of avocado.)
  2. Add lemon juice, spices, and optional ingredients if desired.
  3. Mix to combine and serve with your tacos, nachos, veggies, or any other guacamole needs!

Strawberry Jam Filled Protein Muffins

Now that spring is officially upon us, and winter is becoming a thought of the past, it only felt right to come up with a delicious fruity recipe to get spring started on the right foot.

This strawberry jam filled protein muffin is literally everything I could ever want in a muffin. A light and fluffy muffin filled with delicious strawberry chia jam in the middle. So simple, and so so good.

Protein Powder

When it comes to baking, this protein powder is my favourite. But if you prefer to use vegan protein powder it will work as well! The taste and texture may differ slightly.

If you do not want to use protein powder, I would recommend swapping it for an equal amount of oatflour. Since the protein powder gives added sweetness and flavour, you may want to add 1-2 tbsp more of maple syrup to the batter as well. Cater it to fit your sweet tooth desires!

Combinations 101

We all know the ever so popular peanut butter and jam combination.

Now I suggest trying these muffins with a drizzle of cashew butter on top. Cashew butter and the strawberry jam are a match made in heaven.

Something about the cashew butter just hits differently with these muffins, however peanut butter and almond butter still hit the spot like any other day. I guess you will just have to try them all out and decide which one is the best!

Strawberry Chia Jam

I feel like no matter what age you are, jam always hits the spot. Let me know if I’m wrong, but I’m pretty sure I’m not:)

Anyways, I love jam. A little bit paired with some almond butter spread on a bagel or cream cheese. On top of some greek yogurt with granola, with pancakes or French toast. Even in a grilled cheese (don’t knock it until you try it). The possibilities are endless.

This jam recipe is the perfect way to enjoy a delicious classic, only with way less sugar and added nutrients from the famous chia seeds!

So not only is this strawberry jam perfect to fill these muffins, don’t hesitate to make extra and use it for all of your jam needs!

Feel free to use any other berry in replace of strawberries as well! You can’t go wrong with jam. Okay I’m done now.

Strawberry Jam Filled Protein Muffins

Yield: 10-12 muffins Prep time: 15 minutes Bake time: 15 minutes


Muffin Batter

  • 2 ripe bananas, mashed
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup oatflour*
  • 1/2 cup vanilla protein powder**
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

*To make oatflour simply blend old fashion rolled oats in a blender or food processor until a fine flour texture is reached.

**I used Magnum Quattro Lactose Free Vanilla Protein Powder, but experiment with any protein powder you would like! (If you are not using protein powder at all, try replacing with more oatflour and adding 1-2 more tbsp of maple syrup as the protein powder is added sweetness.)

Strawberry Chia Jam

  • 2 1/2 cups fresh or frozen strawberries
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds


Preparing the Jam

  1. To prepare your jam you are simply going to start by adding your strawberries to a medium-large sauce pan and heating to medium high heat.
  2. As your pan heats up mash your strawberries to your desired jam consistency.
  3. Once fully mashed, turn heat down to low and add chia seeds and maple syrup.
  4. Mix ingredients together on low heat and let sit for a few minutes, stirring occasionally.
  5. Your jam should become thicker after adding the chia seeds to the mixture, turn heat off.

This recipe makes just about enough for 12 muffins, but if you have a little extra leftover, you know what to do. (Read above for jam inspiration.)

Preparing the Muffins

  1. Prepare oatflour if not already done so.
  2. Preheat oven to 350℉, and line a muffin tray with 10-12 muffin liners.
  3. Mash two bananas in a medium bowl, then add egg, maple syrup and vanilla. Mix wet ingredients together.
  4. In a separate bowl add oatflour, protein powder, baking soda, baking powder, and salt. Stirring together.
  5. Add your dry ingredients to wet ingredients and mix to fully combine.
  6. Add one tablespoon of batter to the bottom of each muffin liner.
  7. Add one tablespoon of jam as a second layer in muffin liner.
  8. Finally add one more tablespoon of batter on top of jam for the third layer. (No need to be super exact with one tablespoon of each, this is just a rough guideline to make sure you have a good ratio of jam in each muffin.)
  9. Bake muffins in preheated oven for 15 minutes.
  10. Let muffins cool and enjoy!


Per 1 one 12 muffins

Calories: 100 Total fat: 1g Sodium: 100 mg Carbohydrates: 15g Fiber: 2g Sugar: 8g Protein: 8g