Strawberry season is in full swing here, so I’ve been getting tons of strawberries (for cheap!) at the farmers market. That means that strawberries are showing up all over the place in the kiddos’ lunches. On Tuesday, they feasted on these delicious little strawberry chia granola bowls. I made a strawberry chia pudding with lots of fresh strawberries blended with almond milk and dates. The chia seeds thickened up what was basically a simple strawberry smoothie. With a little homemade granola sprinkled in and some banana bread on the side, this is a perfect naturally sweet lunch for the kiddos.
The strawberry chia theme continued on Wednesday with this bowl of plain yogurt swirled with strawberry chia jam. Several weeks ago, I made a small batch of strawberry chia jam and the kiddos went crazy for it. Strawberries are so delicate that they only last a few days in the fridge. So any strawberries that come home from the farmers market and don’t get eaten in three to four days get transformed into strawberry chia jam. Chia seeds are a great addition to jam/fruit preserves, because they help to thicken up the jam very quickly (15–20 minutes of simmering and the jam is done). I made a couple of little tuna melt sandwiches to go along with the yogurt and yummy summer fruit: nectarines, raspberries and pluots.