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.

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

 

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.

Those who love Avocado'll adore this dish.I think this is too strong to be a main dish itself. But it is perfect as a side dish. You can serve it at room tempt or put it into the fridge for a while before serving. It tastes pretty refreshing because of the lime. I like to have it chilled!

Ingredients:
3 Tomatoes
2 Avocados
1 red onion
1-1.5 lime juice
1 bunch/handful of cilantro leaves
Salt n Pepper
Olive Oil

Procedure
1. Prepare the dresssing: Chop the cilantro and add them to lime juice. Season with salt and pepper.
2. Cut the Avocados into cubes.
3. Drizzle the dressing onto Avocado. ( The acid in the lime juice prevents Avocados from turning brown)
4. Chop tomatoes into chunks and Onions into strips.
5. Add both tomatoes and onions to Avocado.
6. Drizzle a little olive oil.
7. Serve it immediately or chilled.

* Do not add too much Olive oil as Avocado has high fat content.