This recipe is all the goodness of gyoza, with no carbs!
Ingredients: (serves 6)
600 grams minced pork
5 cloves garlic, minced
1/3 knob ginger, grated
3/4 cup chives, chopped
4 tbsp. soy sauce
1 tbsp. yakitori sauce
2 tsp. chili oil
garlic salt, to taste
1 tbsp. sesame oil + 2 tbsp. for frying
- Mix all the ingredients together in a large bowl.
- Form meatballs.
- Fry with sesame oil on medium heat for 5 minutes on each side.
- Eat and be happy:)
This year, I was struggling to come up with a fun dessert to make for my mom on Mother’s Day. I had already done a flip-flop cake as well as a flower bouquet of cupcakes, and my creative juices weren’t able to come up with something new. After watching a video on The Scran Line (http://www.thescranline.com/baileys-truffle-cupcakes) I was inspired to create a fun flavored cupcake instead of making something that was visually different. I settled on vanilla angel food cupcakes with pink Prosecco buttercream frosting, topped with a Kahlua truffle. I thought it was different, fun, and super delicious…oh and my mom loved it too!
Angel Food Cupcakes:
1/2 cup sugar
1/2 cup white flour
6 egg whites
1 tsp. vanilla essence
1/2 tsp. salt
1 1/2 tsp. cream of tartar
Prosecco Buttercream Frosting:
1/2 cup softened, unsalted butter
1 cup powdered/icing sugar
4 tbsp. Prosecco
4 drops red food coloring
3/4 cup dark chocolate chips
1 tbsp. Nutella
4 tbsp. Kahlua
Dark Chocolate shavings
- Start by making the truffles. Put all the ingredients in a microwave safe bowl and microwave for 40 seconds. Take it out and let it cool for 1 minute, then roll into balls and leave to set in refrigerator.
- For the cupcakes, start by sifting half the sugar and flour into a medium bowl. In a large bowl, whip the egg whites, vanilla, salt, cream of tartar and remaining sugar until medium to stiff peaks form.
- Gently fold the flour and sugar mixture into the egg whites one spoon full at a time.
- Scoop into a lined cupcake tray and bake at 350f for 17 minutes. Once done, set aside to completely cool.
- For the frosting, whip the butter on high speed for 90 seconds or until light and fluffy. Slowly add in powdered sugar and Prosecco and continue to whip on medium speed.
- To assemble, pipe the frosting on to cooled cupcakes and place one truffle on top. Finish with dark chocolate shavings.
I hope you enjoy this, and happy mother’s day to all you amazing mothers out there!
This recipe may not be the healthiest, but it’s awesome if you’re looking for hearty comfort food!
Ingredients (Serves 4):
400 grams ground lean beef
4 slices of bacon, grilled and cut into bits
1 stalk spring onion, chopped
4 cloves garlic, minced
1 packet ranch seasoning
3 tbs. ketchup
2 tbs. hot sauce (I like Frank’s)
1 tbs. soy sauce
pepper, to taste
1 cup tomato sauce
1/2 cup mozzarella cheese
- Mix the ground beef, bacon bits, spring onions, and garlic in a bowl.
- Add the egg, ranch seasoning, ketchup, hot sauce, soy sauce and pepper and mix well until combined.
- Make into balls and line on a lightly sprayed tray.
- Put pan onto medium heat and start to cook the meatballs. Once you flip them over, add the tomato sauce and cheese and cover for 5 minutes to finish cooking.
- Recommended: Serve hot with good bread:)
One of this year’s hottest food trends is the Buddha Bowl. It’s basically like an Acai Bowl, but for dinner. The idea is to pack a bowl full of complex carbs, healthy fats, proteins, and tons of veggies. Last night I made this Asian inspired Buddha Bowl, and I have to say it was quite a hit!
Ingredients: (Serves 4)
1 1/2 cups brown rice, cooked
4 chicken breasts
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 onion, cut into chunks
1 cup green beans, cut into thirds
8 cloves of garlic, halved
salt and pepper, to taste
garlic powder, to taste
herbs, to taste
spring onion, to garnish
sesame seeds, to garnish
For the sauce:
1 tbsp. miso paste
1 tbsp. peanut butter
1 tbsp. sesame oil
1 tbsp. soy sauce
1 tbsp. dashi
1 tbsp. water
- Heat the oven to 200 celsius and boil water to cook your brown rice.
- With a mortar and pestle, grind the miso paste, spring onions, sesame oil, garlic, soy sauce and ginger to make a paste. Spread on top of chicken breasts and let it sit for 30 minutes.
- Cut up all of your veggies and put in on a lined baking tray. Drizzle with olive oil, salt, pepper, garlic powder and herbs. Cook in oven for 20-25 minutes
- For the sauce, put the peanut butter and miso paste in a heat-proof bowl and microwave for 40 seconds. Add the sesame oil, soy sauce, dashi and water and mix thoroughly.
- Grill the chicken over medium heat until cooked, then cut into chunks.
- Now it’s time to prepare your bowl. Start by putting the rice on the bottom. Then top one half with the grilled chicken and the other half with the veggies. Use the spring onion, sesame seeds and halved garlic as garnish. Drizzle with the sauce and it’s ready to serve.
I hope you guys enjoy this recipe! Don’t forget to comment a picture of your own Buddha Bowl:)
Living one degree north of the equator, we’re not exactly getting the “fall/winter” weather that I would love to have. I had been watching a bunch of videos on slow cooker soup recipes, and was inspired to try making this broccoli and cheese soup. It was one of the easiest soups I’ve ever made, but also the tastiest. Even though I’m sitting here in 90 degree heat, this soup really made me feel like it was cold outside!
1 head broccoli
1/2 onion, chopped
4 cloves of garlic
4 cups chicken stock
1 cup water
1/2 cup yoghurt
1/2 cup milk
chili powder, to taste
salt & pepper, to taste
1 1/2 bags of shredded cheddar cheese
- Put the chopped up broccoli, onion and garlic in a pot with a little bit of olive oil and fry on medium heat for 2 minutes.
- Add in chicken stock, water, yoghurt and milk and simmer on low for 2-3 hours.
- Put all the vegetables in a blender (or use a stick blender), and blend until smooth. Add back to pot and simmer for another 30 minutes.
- Add the chili powder, salt & pepper, and cheese.
- Serve hot with a little bit of cheddar on top.
Last Saturday night, my parents were going out to dinner, so I had to make dinner for my sister and I. We had just gotten back from a trip the night before, so I was tired and not in the mood to spend hours cooking dinner. But of course, because it’s me;), I wanted something that tasted really good. We had had a ton of Asian food in Cambodia the week before, so I was craving something western, and more specifically pasta! Pasta is absolutely my go-to comfort food dish, but again, I didn’t want to spend a ton of time making the sauce. So I went into our fridge to find a super empty vegetable and meat drawer. We had half an onion, one tomato, garlic, and 3 sausages. Wow, that really wasn’t that helpful, but it was already 5:30 and I didn’t really want to go to the supermarket at that point. So I pulled those things out, along with some olive oil, salt and pepper, and came up with this: Bruschetta Pasta.
10 cloves of garlic, minced
1 tomato, diced
3 sausages, smashed
Salt and Pepper, to taste
- Put 2 tablespoons of olive oil and the minced garlic in a big pan and fry. Add the onions and sausages.
- Add extra olive oil, salt and pepper and cover to simmer.
- Boil the pasta and add to the sauce. Add the tomato for the last minute and turn the heat off.
- Serve with an extra drizzle of olive oil and a crack of pepper.
I originally found a vegan recipe for cauliflower chowder with quinoa and potatoes, but wanted to try a healthier, lighter version. I made this last night for dinner (with roast chicken), and my family loved it! It’s one of the easiest soups to make, but it’s delicious and perfect for a fall night (not that we have that in Singapore!). So here’s the recipe:
1/2 cup bacon bits
1 head cauliflower
1 bulb garlic
3 cups chicken stock
1 dollop of light cream
1/2 of milk
Salt and pepper to taste
- Fry off the chopped onion and bacon bits in separate pans.
- Cut the cauliflower into florets and roast the cauliflower and garlic with a little bit of olive oil, salt and pepper in the oven at 200 celcius for 30 minutes.
- Stick blend the sautéed onions, roasted cauliflower and garlic until a smooth puree.
- Add the blended mix to a big pot and cook lightly on medium heat.
- Add the chicken stock, cream, and milk and simmer on low heat for 20 minutes.
- Add the bacon bits, chilli powder, salt and pepper.
- Serve hot, drizzled with a little bit of extra virgin olive oil and a dash of pepper.
As the holiday season is coming to a close, I know that everybody is trying to start eating a little healthier, especially after the abundant amount of food that was devoured during Christmas. This morning, I was trying to figure out what to cook, when I came across a bunch of pasta recipes looking through cookbooks. I tried to think of a pasta recipe that also had delicious cooked as well as fresh veggies, so here’s what I came up with!
6-8 cloves of garlic, minced
1 red pepper, diced
1 onion, sliced
1 bunch of Shimeji mushrooms
5 slices of Salami cut into 3 pieces
5 sausages, taken out of the case and smashed
1 bunch of Italian Flat-leaf Parsley
Dried Oregano, to taste
Dried Thyme, to taste
Dried chili flakes
½ cup Chicken stock
2 large handfuls of fresh rocket leaves
¾ box of penne or short pasta
Parmesan, to top
- Heat a large pan or wok over a medium fire with lots of olive oil. Add garlic and cook until fragrant. Turn the heat down a little, and then add the onions, peppers and shimeji mushrooms. Cook until starting to get soft.
- Cook the mashed sausages in a separate pan until brown. Add the cooked sausages and salami to the pan of veggies.
- Season with desired amount of parsley, oregano, thyme, chili flakes, salt and pepper. Make sure to keep enough oil in the pan.
- Once everything is cooked, add the chicken stock and cook on high heat until most of the liquid is evaporated.
- Cook the pasta and then add the pasta with a little bit of the water to the rest of the sauce.
- To finish, grate desired amount of Parmesan on top and drizzle olive oil.
As a swimmer,I am accustomed to stuffing my face with whatever I want. I don’t have to worry too much about what I’m eating, because I train and workout so much that I usually burn everything away. A few weeks ago, I injured my ankle, keeping me out of the pool and off my feet. Because I can’t do much cardio or even swim, I realized that I needed to start watching what I eat. A friend of mine became really into raw and vegan foods, and eventually got me hooked on it too! At first, I rolled my eyes at her saying that she was being so boring and healthy, until I started looking up healthy recipes. I found that there are so many different ways you can play with food to make healthy, low carb, low calorie meals…AND THEY STILL ARE DELICIOUS! I always thought that eating healthy was just for your appearance, but once I actually started eating super healthy, I realized that it can be super beneficial for you mentally as well. I am able to concentrate better and I just feel better overall. Even though I normally don’t eat processed foods and tend to eat healthy, being able to really concentrate on what you put in your body does you so much good! So today I thought I would share some amazing healthy recipes I have tried (check my next post for recipes!), and LOVED! Enjoy!