Recipe: 
2 Avocados
1.5 handful of parsley
1 Tomato
1/2 Yellow Capsicum ( You can use green capsicum for a richer greenish colour)
1 onion
1-2 medium size lime juice ( Depends on individual preference)
1 Tbsp Olive Oil

1. Chop parsley, tomato, onion and capsicum into small cubes and put them in a mixing bowl.
2. Dice 1 avocado into cubes and mash the other and add to the rest of the ingredients.
3. Drizzle olive oil and lime juice and mix everything together.

Recipe: serves 3
1 green papaya ( about the size of your palm)
Approximately 350-400g Fish Bone ( I buy "Threadfin Head Bone" from the supermarket)
1.5 handful of Peanuts
5 Dry Fungus
1.5 handful of red and black dates
1 Carrot
1 Big Onion
Threadfin fish meat
Sesame Oil
About 4-5 Litres of water

1. Soak peanuts in water for about 15-25 mins
2. Soak your dry fungus in water and cut away the hard base of each fungus
4. Peel the skin of the onion and slice the entire bulb into quarters but not cutting all the way down
4. Peel the green papaya with a peeler and spoon out the seeds. Slice them into pieces. Peel the carrot skin and chop them into chunks.
5. Using a big pot, drizzle some sesame oil into the pot and make sure the base is well coated with sesame oil. Wait till the oil is hot and smoke can be seen fuming from the pot. Switch off the fire.
6. Lightly pan fry the fish bone on both sides with the hot sesame oil.
7. Remove the fish bone from the pot onto a plate.
8. Fill the pot with water (Do not have to wash the pot)
9. Throw in the diced green papaya, peanuts, red and black dates, chopped carrot, onion into the pot and let it simmer for about 30 mins after it first boils.
8. Throw in fungus and fish bone and let it simmer for about 1-2 hours or until desired consistency and thickness of the soup. You may season with salt if it is not salty for your preference. Enjoy!

Recipe for Hot oatmeal: 1 serving 
1/3 cup of "quick cook" oats ( can use instant oats too where you only require Hot water to prepare)
120 ml of water
1/2 Mashed banana
1/2 Diced Banana or any other fruit topping
Honey (optional)
Peanut Butter (optional)
Granola or cereal (moderation is important**)

1. Boil water in a saucepan.
2. Add the "quick cook" oats and let it simmer until desired consistency (usually 2-3 mins)
3. In a bowl, mash a banana
4. Pour the oatmeal into the bowl of mashed banana and mix evenly. Add peanut butter spread or honey at this step if you intend to.
5. Top with diced bananas and other toppings. Serve while it is hot.

Recipe for Overnight Rolled Oats: 1 serving
1/3 cup of Low Fat Milk
1/3 cup of yoghurt ( I used non-fat yoghurt)
1/3 cup of rolled oats
A handful grapes ( or any other fruit topping)
3/4 tsp Honey
1. Mix everything together.
2. Pop in the fridge for a night.
3. Eat the next morning, serve while it is cold.

Unfortunately, my supposed healthy week turned into sinful week. Indulged in too much sinful meals  for the past few days so i decided to make some salad for my sister and I for dinner. This is one of my favourite salad. Just the name itself, "Rosemary Balsamic..." already sounds beautiful, wait till you taste the tender grilled chicken. It's fabulous. I remember marinating my chicken breast with this recipe a long time ago. Unfortunately, it was too sour because of the excessive balsamic vinegar and lemon. Eyeball the amount of balsamic vinegar you add. At that time, i didn't have a griller. So i used the microwave grill mode to "grill" my chicken instead.

A simple salad like this probably costs above $7. It's so overpriced. Make it yourself and pack for lunch to work. It's certainly cheaper and you can add whatever you like to your salad.

Ingredients: 
1 tsp Dried Rosemary
3 cloves minced Garlic
2-4 tbsp Balsamic Vinegar
1tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
1.5 tbsp Chopped Parsely
8 pieces of Chicken Fillet/Breast (approximately 12oz)

1. Mix olive oil and 2 tbsp of balsamic vinegar. Whisk until well blended.
2. Add the remaining ingredients and mix until combined.
3. Add the chicken fillets/breasts. Mix and "massage" the chicken fillets with hand until the chicken has almost absorbed all the marinade.
4. Can add more balsamic vinegar if you feel that the marinade is insufficient.
5. Keep them in an air tight container or ziplock bag in the fridge for several hours or overnight.
6. Lightly oil grill pan, grill the chicken for 3-5 mins on each side.

My salad consists of some lettuce, semi hard boiled egg, walnuts, cranberries, raisins, grated parmesan, cherry tomatoes and the grilled chicken.

1.5 heads of garlic
Olive oil (for grilling)
4 tbsp Extra virgin olive oil (for dressing)
6 tbsp Balsamic vinegar

Strong cravings for bananas these days. Made these oatcakes for breakfast. Filling and healthy breakfast to start the day. Lets go!

Ingredients: (makes 4 small oatcakes: 1 serving)

4 tbsp of oats
1 banana, mashed.
1 egg
2 tbsp of olive oil.

Mix the first three ingredients together.
Panfry them.

 

 

To be honest, I love rice a lot. In the past, i used to ask the school's canteen aunty to add more rice for me whenever i order caifan from her. I can't imagine my meals without rice seriously. But now, I am avoiding it as much as possible. Not because I don't like them anymore, but the fact that they are...carbohydrates. If you cut down on carbo, you can rly slim down a lot. Trust me on this. Now you know why I avoid rice. Hee. I can rly go on and on about diet n exercise. But I shan't bore you any further with that. Haha. So i turned to other alternatives, salad. I spammed salad for the past two years and it isn't that bad after all. It was tough at the start when I switched to a no rice diet. As time passed, I got more used to it and kinda like it eventually. But I still love rice. To enjoy rice with lesser guilt, consider rice salad. I got this idea from Laura Vitale. Made some minor changes to her recipe with whatever ingredients i have on hand. This is definitely a healthier choice compared to your ordinary weekday chicken rice or Seafood horfun pack home dinner. I used canned food as it's more convenient. To make the dish healthier, you could use fresh ingredients  from the market. Although this looks as if it contains a lot of rice, it doesn't. They can be stored for a couple of days in the fridge. You cld prepare these for tmr's lunch at work or dinner for your kids if you are working OT!!



Ingredients: (Servings: 2-3, Serve cold. )

3/4 cup of rice- cooked*
1 can Corn Kernels ( Can/fresh)
1 can Tuna chunks in light Olive Oil ( You cld substitute with other alternatives like Shredded Steamed Salmon etc...)
1 cup Cherry tomatoes
Cranberries
3-4 tbsp of extra virgin Olive Oil. ( ensure rice stays moist)

Steps:

1. In a large bowl, Add corn and tuna to the rice. Mix well.
2. Toss in cherry tomatoes and cranberries.
3. Add olive oil.

I have been thinking all about the mango sago from"Ah Chew Desserts, 阿秋甜品"  ever since my virgin visit with my colleagues. Their mango sago  is fabulous with the fragrant taste of the coconut milk and juicy mango cubes. I finished the whole bowl to myself despite having a super sinful and filling dinner at Astons before that. Although it was delicious, it was ultra sinful because of the rich coconut milk and is mega damaging to your weight and waist! Hence, I've decided to re-create a healthier version. However, i couldn't find mango in my supermarket that day and so i substituted with honeydew instead. To make mango sago, you simply have to replace honeydew with mango in the below recipe. I am submitting this to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground. Please refer here for more details. This is my first time participating in Aspiring Bakers and I am pretty excited about it!! I looked up online  and scribbled notes and information from everywhere (until i am was very confused) onto a piece of paper and combined them into this recipe! The use of soy milk is going to make this dish so much healthier.



Ingredients: ( Makes approximately 3-4 bowls)

I can't wait to share this recipe and i urge you to try this because this cake is heavenly delicious. It's dense, ultra rich & chocolatey. Nobody knows it's a healthier version. And... the best part about the  cake is that... A SLICE ONLY CONSIST OF 164 CALORIES! Can you believe it??? This is absolute good news to those who are on diet and weight conscious people.  INDULGE WITHOUT A PINCH OF GUILT. I can't emphasise enough how amazing this cake is! Although it takes a little extra effort but it's all worth it. I am definitely going to make this again. Definitely.

Ingredients ( Adapted from EatingWell)

• 7 ounces 60-70% bittersweet chocolate, finely chopped


• 1/3 cup unsweetened cocoa powder, preferably natural


• 2 tablespoons all-purpose flour


• 2/3 cup plus 1/4 cup sugar, divided


• 1/8 teaspoon salt


• 1 cup nonfat or low-fat milk


• 2 large egg yolks, at room temperature (see Tip)


• 1 teaspoon vanilla extract


• 3 large egg whites, at room temperature


• 1/8 teaspoon cream of tartar

Preparation

1. Position rack in lower third of oven; preheat to 350°F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.


2. Place chocolate and cocoa powder in a large bowl.


3. Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in egg yolks and vanilla.


4. Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.


5. Gently fold about one-fourth of the egg whites into the chocolate batter to lighten it. Gently fold in the remaining egg whites until no white streaks remain. Scrape the batter into the cake pan, smoothing the top.


6. Set the cake pan in a larger baking pan and place on the oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the side of the cake pan. Bake until the surface of the cake is slightly crusted and springs back when gently pressed, 25-30minutes. (The cake will still be quite gooey inside.  I inserted a toothpick but it didnt come out clean.  )


7. Leavve your cake to cook and preferably refrigerate (strongly encourage) it for a couple of hours before cutting it. I cut mine after it has cooled slightly and the cake was in a mess! It was so crumbly.

To serve: Soak the blade of a thin knife in a cup of very hot water until warm. Slide the knife around the sides of the pan to release the cake. Place a piece of wax paper on top of the cake. Invert a plate over the wax paper and invert the pan onto the plate. Remove the pan and peel away the paper liner. Place a serving plate over the cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry before cutting each slice.

Note*

- store in the refrigerator in an air tight container fir up to two days