♥ SUBSCRIBE for new videos every Monday, Wednesday & Friday: https://www.youtube.com/user/joannasohofficial These homemade only require 3 natural ingredients – fruits, chia seeds and sweetener of your choice. These jams have no refined sugar, no artificial ingredients and it’s 100% natural.
♥ Try it out. Snap & Share pictures. Tag me @JoannaSohOfficial #JSohRecipe LIKE, SHARE this video.
♥ Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).

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We aim to offer you meaningful content that will continue to add value in your life. The videos will range from health & fitness, food, lifestyle, beauty, fashion, travel, life guide, parenting, and more.
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Do you consume jam on a daily basis? I like to spread my toast with peanut butter and jam and sometimes I like to top my overnight oats with jam. It adds that extra sweetness to my morning. =)

A lot of store bought jams are loaded with sugar. If you were to read the ingredients list, sugar is usually listed as the 1st ingredient and it’s definitely not the best option. So why not make your own healthy jam instead?

MIXED BERRIES CHIA JAM
1. 2 cups Fresh or Frozen Mixed Berries
2. 2 tbsps. Honey or Maple Syrup
3. 2 tbsps. Chia Seeds

MANGO CHIA JAM
1. 2 cups Mango, peeled & diced into cubes
2. 2 tbsps. Honey or Maple Syrup
3. 2 tbsps. Chia Seeds

PEACH CHIA JAM
1. 2 cups Peach, diced
2. 2 tbsps. Honey or Maple Syrup
3. 2 tbsps. Chia Seeds

Each tablespoon of jam has about 25 Calories.

STEPS:
1) Measure the fruits into 2 cups each. You can choose to use either fresh or frozen fruits.
2) Place fruits in a small pot over medium heat. You can choose to sweeten with 2 tbsps. of honey or maple syrup. This is optional.
3) Then mash the fruits until it reaches the consistency you like. I like to have some fruit chunks in my jam.
4) Bring the mixture to a simmer for about 5 minutes until it forms a saucy consistency. Stir frequently.
5) Then add in 2 tbsps. of Chia Seeds and continue to stir for another minute until all ingredients are well combined.
6) Remove from heat. Let it sit allowing the chia seeds to fully expand and thicken the jam. This should take about 10 minutes. The jam will continue to thicken as it cools.
7) At the point, if you like your jam to be thicken, you can add another teaspoon or 2 of chia seeds and let it sit for another 10 minutes.
8) Pour into a jar and it’s ready!

Store in the fridge and this will keep up to 2 weeks. These chia jams are looser and more sauce-like compared to the traditional store-bought jam. You can use it just like your typical jam – spread it on toast, stir into oatmeal or spoon it over yoghurt. Yuummzzzz!!

How do you like to have your jam? Let me know in the comments below. Pick a fruit or fruits of your choice and try this recipe out.

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SUBSCRIBE for new videos every week! https://www.youtube.com/user/joannasohofficial Want that perfect figure with 6-pack abs or bikini body? Watch this video! Learn what you have to do more of and what you may have to give up. What is your body goal? Let me know in the comments below. If you enjoy the drawing we did, do hit LIKE & SHARE this video with your friends. =)

Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).

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1) UNHEALTHY
Men: more than 20% body fat
Women: more than 30% body fat

2) HEALTHY
Men 15% – 20% body fat
Women 25% – 30% body fat

3) FIT
Men 10 – 15% body fat
Women 20% – 25% body fat

4) ATHLETIC
Men 6 – 9% body fat
Women 16 – 19% body fat

5) UNHEALTHY “FIT”
Men: under 9% body fat
Women: under 16% body fat

– What’s your priority?
– What are you willing to do?
– What are you NOT willing to give up?
– How frequent and consistent can you stick to your workout and food routine?
– Is it worth your sacrifice and will you be happy?

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SUBSCRIBE for new videos: https://www.youtube.com/user/joannasohofficial To all my Indian fans, Happy Diwali. Here’s another Indian Meal Plan. These recipes are vegan friendly, gluten-free and dairy-free. You can enjoy them for breakfast, lunch & dinner. I hope you love these recipes. I like to keep it simple, balanced and moderate. Which is your favourite dish?

Here’s the link to my previous Indian Meal Plan video: https://www.youtube.com/watch?v=-Bgm-iEULxA

Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).
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Joanna Soh:
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BREAKFAST – INDIAN PANCAKES
Ingredients (serves 6)
1. 1 cup Rice Flour – 578Cals
2. 1/3 cup Red Onion, diced – 22Cals
3. 1/3 cup Carrot, grated – 35Cals
4. 1 Red Chilli, finely chopped – 18Cals
5. 3 tbsp. Coriander, finely chopped – 1Cals
6. ½ tbsp. Vegetable Oil – 62Cals
7. Approx 1/3 cup Warm Water
8. A pinch of Salt to season.

120Cals per pancake

Steps:
1) In a bowl, mix the rice flour, carrots, onions, chillis and coriander. Combine well.
2) Then add dd in the water, little by little to make the dough.
3) Grease a non-stick pan with oil over medium-low heat.
4) Pour the batter equally onto the pan to cook the pancakes. This should make about 6 pancakes. Don’t worry if the pancakes do not look perfect.
5) Cook for about 3 – 4 mins on one side until it’s lightly browned. Flip over and cook until the pancake is done. Serve warm.

Instead of the typical sugar loaded sweet pancakes, this recipe is packed with vegetables! Have 3 – 4 pancakes for breakfast!

LUNCH – RICE NOODLES UPMA
Ingredients (serves 2)
1. 3oz / 85g Rice Noodles – 309Cals
2. 1 Small Onion, diced – 7Cals
3. 1 Red Chilli, finely chopped – 18Cals
4. 1 sprig of Curry Leaves – 1Cals
5. 1 tbsp. Vegetable Oil – 124Cals
6. 1 tbsp. Channa Dal / Urad Dal – 16Cals
7. ½ tsp. Cumin – 4Cals
8. ¼ tsp. Black Mustard Seeds – 12Cals
9. ¾ cup Mixed Carrot, Corn & Peas – 90Cals
10. ¼ cup Cashew Nut, halved – 160Cals
11. A pinch of Salt to season
12. 2 sprigs Coriander, chopped – 2Cals

370.5Cals per serving

Steps:
1. Soak noodles in boiling water for about 5 minutes or until soft. Drain and set aside.
2. In a non-stick pan, heat oil over medium-high heat.
3. Add in cumin, black mustard seeds and dal. Fry for about 3 – 4 minutes until dal turns lightly golden and fragrant.
4. Then stir in the onions, curry leaves, chilli, cashew nuts and mixed vegetables. Sautee very quickly for 2 – 3 minutes until cashews are slightly roasted.
5. Don’t forget to season with salt.
6. Mix in the noodles and stir until all the ingredients are evenly distributed. Go head and taste your dish, add more salt if needed.
7. Garnish with coriander and serve warm.

Feel free to add a different variety of vegetables. You can even mix protein into the recipe such as tempeh, tofu, egg or meat. Bring this out to work or school!

DINNER – CHICKPEAS SWEET POTATO GREENS IN COCONUT MILK

Ingredients (serves 4)
1. 1 medium Onion, diced – 44Cals
2. 1 Garlic Clove, peeled – 4Cals
3. 1 Ginger piece, thumb-sized, peeled & sliced – 6Cals
4. 1 Red Chilli, finely sliced -18Cals
5. ½ tbsp. Vegetable Oil – 62Cals
6. ½ tsp. Turmeric Powder – 4Cals
7. 1 tsp. Ground Cumin – 8Cals
8. 1 tsp. Garam Masala – 7Cals
9. 2 cups Pumpkin, peeled & diced – 60Cals
10. 1 can Chickpeas, rinsed & drained – 360Cals
11. 150g Sweet Potato Greens – 53Cals
12. 1 cup Coconut Milk – 410Cals
13. 1 cup Vegetable Stock – 31Cals
14. A pinch of salt

267Cals per serving

Total Cals with Rice: 471
Total Cals with 2 Chapati: 487

Steps:
1. In a food processor, add in the onion, garlic, ginger and chilli. Blend very quickly until it becomes a paste.
2. In a large non-stick pan, heat oil over medium-high heat. Fry the paste for 1-2 minutes until fragrant and then add in the spices – turmeric, cumin and masala. Continue to fry very quickly for another minute.
3. Add pumpkin and chickpeas. Stir and mix well.
4. Add the coconut milk and stock. Bring to a simmer and allow all the ingredients to cook for about 20 – 30 minutes until the pumpkin softens and the sauce thickens. Don’t forget to stir occasionally.
5. Once the pumpkin has soften, add in the sweet potato greens and cook until wilted. Season with salt. Serve warm.

Chickpeas are a great source of protein for vegetarians. You can serve this with a cup of rice or 1 – 2 chappati.

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