Sugar-free Strawberry Jam

Let me tell you something about me; I adore strawberries. And ever since I've started my lifestyle change, I've been using it as an excuse to eat even more of those sexy hot-red beauties.
I recently came across a jam recipe on Instagram which uses no added sugar and chia seeds. I wasn't lucky enough in my pursuit of chia here in Alexandria, so a good friend of mine suggested flax seeds instead. Bottom line, this is NOT my own recipe, but one I had to try. So here's the simple recipe to a healthy strawberry jam. You can use any kind of berries too, and ,of course, you can replace flax with chia seeds.
Jam away!

Recipe yields about 1/2 cup of jam, so feel free to double ingredients for more quantity. I used 1 tsp of honey because I like my jam tangy, but you can add 1 more if you prefer it sweeter.

Ingredients:
• 1 cup strawberries
• 1 tsp honey/agave/natural maple syrup
• 1 1/2 tsp flax seeds

Directions:
1. Using a food processor, break down the strawberries for 5 seconds on medium speed, just to help them cook faster, but not so mych to reach purée consistency.
2. Into a skillet over medium heat, transfer strawberries and bring to a simmer.
3. Add honey and stir, and bring the
heat down to low.
4. Add flax seeds, stir and leave ro cook for 5 minutes. It should reach the jam consistency with the help of the seeds.
5. Remove it off the heat, leave to cool, and store in a clean air-tight jar for as long as a week in the fridge.
6. Enjoy! :)

Skinny Chicken Shawerma Wraps

Most people love shawerma for its tasty convenience, but it's usually super greasy and heavy, with fat almost dripping off. Yuck!
Here's my healthy version of a family favorite.

You need:
• 4 Boneless, skinless, chicken breast fillets
• 2 medium tomatoes, chopped
• 2 bell peppers, chopped
• 1 small onion, roughly-chopped
• 1 spring onion, chopped
• 1 medium carrot, grated
• 1/4 cup LF buttermilk

• 1/2 tsp coconut/olive oil

• 1 and 1/2 tsp salt (to taste)
• 1/4 tsp each of ground pepper, cardamom, ginger, cinnamon, all-spice, sumac and shawerma seasoning.

P.S. I found the latter in the spice section of a local department store(Fathalla), but you can try any local spice shop/section. If unavailable, replace with 1/4 tsp each of turmeric, ground cumin & cayenne pepper.

Steps:

1. Slice chicken into thin strips, then cut the strips into small bits.

2. Brush a non-stick skillet with olive/coconut oil, then heat it over medium heat.

3. When oil is hot enough, put the chicken bits in, along with pepper, 1/2 tsp salt, cardamom, ginger and cinnamon.

4. Stir "fry" the chicken until cooked through, about 10 minutes.

5. Add onions, stir until translucent. Add carrots and spring onion. Cook vegetables till softened.
6. Add the rest of seasoning/spices; salt, all-spice, sumac and shawerma seasoning/ spice blend, and mix well.
7. Pour the buttermilk in, cover  and leave to simmer on low heat for about 10 minutes. 
8. Serve hot in wholegrain flat bread (Brown Lebanese bread), with tahini/yogurt sauce and your desired salad. I served mine with beetroot tahini sauce and carrot-cucumber salad.