1. Add the chia seeds, milk, maple syrup, and vanilla to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel
2. Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.
3. Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.
Credits to: downshiftology https://downshiftology.com/recipes/how-to-make-chia-seed-pudding/
Salmon & Spinach
1. Heat oven to 350°F.
Heat 1 teaspoon olive oil in an oven-safe skillet over medium heat, then add the onion. Sauté until the onion is translucent, about 6 minutes. Add the garlic and sauté until the garlic is fragrant but not browned, about 1 minute.
2. Add the spinach, toss, turn off the heat and cover to wilt. Season with salt and pepper. Add half of the lemon juice and zest, transfer to a plate and wipe out the skillet.
3. Meanwhile, heat ½ teaspoon olive oil in the skillet until shimmering, but not smoking. Season the fish with salt and pepper. Sear the fish skin-side up until golden brown, about 5 minutes. Turn the fish skin-side down and carefully pour in the white wine.
4. Place pan in the oven for 5-6 minutes for medium doneness, or until done to your liking.
5.To serve, divide the spinach between the two plates and top each with a salmon fillet. Drizzle the plates with the remaining oil and lemon juice and finish with remaining lemon zest and basil.
Credits to: nuggetmarket https://www.nuggetmarket.com/recipes/416/pan-roasted-salmon-with-spinach-and-lemon/
Honey Baked Ham
Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
Credits to Cafedelites https://cafedelites.com/honey-baked-ham/