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Healthy living starts here

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My first ever “healthy” food post on my instagram. I’ve just started on this journey months ago and honestly, I’m loving it. It’s easy to fall off the health wagon, but once you are back on this, you will not fall back. Slowly, you will feel the change in your body. Start slow and you will love it too. My body is still in the state of recovery but I’ve stopped binge eating for quite sometime and it’s amazing not to feel “guilty” after meals if you know what I mean:)

Cereals and bread are so much easier to consume and it’s less risky of a taste test especially in the morning. I’m not going to emphasis on how commercially manufactured cereals and flour goods are high in sugar content which is bad for you in the long run and what not. I do buy ready-made granola bars in the supermarket still. (opps, haha) I love Nature Valley’s peanut butter & crunch:) It’s so good ~ Anyway, it’s okay to have a cheat snack once awhile.

I shall stop blabbing and let’s start with the ingredients that you will need.

Adapted from deliciouslyella (she’s awesome)

  • 1/2 cup of rolled oats
  • one handful of blueberries (half a box)
  • 1 ripe banana (sliced)
  • 1/2 tablespoon of maple syrup * optional (alternative: 1 mashed banana)
  • 1/4 cup of unsweetened almond milk
  • 2 teaspoons of cinnamon powder
  • 3/4 cup of boiling water
  • 2 tablespoons of crushed almonds
  • 1 tablespoon of dried cranberries

Get your hands working:

Start by pre-heating your oven to 180C.

Place the oats in a bowl , pour in 3/4 cup of boiling water into the bowl and soak for ten minutes.

While the oats are being soaked, chopped up the banana into slices (probably 0.5cm width )and crushed the baked almonds into smaller bite sized chunks**

Once the water has been absorbed, stir the soaked oats a few more times before adding almond milk and blueberries into the mix.

(*optional: if you really need some sweetness, you may add in 1/2 tablespoon of maple syrup into the soaked oats. Alternative, smash 1 banana and add it into the mix. In my case, I did not add in this “optional ingredient. The natural sweetness from the sliced bananas and blueberries were sufficient to my liking. Trust me, if you can, omit this additional sweetener. )

Pour the mix onto a baking dish , you can either mix in the sliced bananas , crushed almonds and dried cranberries to make it more organic-looking or you can placed it nicely on top of the mix like I did:) It’s totally up to each individual. Sometimes I just stir everything together and pop it straight into the oven:) I do have my lazy mornings when I just want to prepare breakfast within the shortest period of time and go back to bed.

Then bake for 20minutes or until the top has slightly browned. Do keep an eye on the bananas, you wouldnt want burnt-nanas for breakfast:)

**Kitchen tricks: pour the baked almonds into a small plastic and crush the nuts using any solid object like cups or rolling pin.

DL – Texture & taste:

I don’t really fancy my oatmeal to be mushy and wet. This recipe creates a wholesome taste that you actually get to taste the texture of rolled oats. It’s neither too chewy nor mushy. I like my oatmeal this way:) You may adjust the amount of hot water and duration to your liking.  Do comment if you like what I’m contributing:) I will be more than happy to know that you like it too!

Enjoy!

A healthy outside starts from the inside. ~Robert Urich

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bon appetit

Cranberry Double Chocolate Quinoa Granola

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Adapted from Vanillacrunnch

(http://vanillacrunnch.com/glutenfree-double-chocolate-granola/)

I’ve added 2 more types of ingredients and I’ve highlighted the additions in blue:)

INGREDIENTS
  • 2 cups buckwheat (200gr)
  • ¾ cup flaked coconut (30gr)
  • ¼ cup gluten free oats (25gr)
  • ¼ cup quinoa puffs
  • 2 tbsp dried cranberries
  • ¼ cup maple syrup (35gr)
  • 3 tbsp coconut oil (25 gr)
  • 2 tbsp cacao powder (25g)
  • 1 oz dark chocolate with quinoa, chopped (30gr)
  • ½ tsp vanilla extract
  • a pinch of fine sea salt
Let’s start:
Preheat oven to 165°C / 325°F
Mix all the dry ingredients together first. Add the remaining wet ingredients till fully combined. Line the baking try with parchment paper and lay the granola mixture over. I exert a little pressure to lightly pressed the mixture together so that it kind of sticks together. Lara from Vanillacrunnch recommended 12-15 mins and I baked it for 15 mins:)
Remove from oven and let it cool completely as per recommendation and you can really get big clusters which is so yummy:)

Superfood Green Waffle

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Superfood Green Waffles (silicon mould edition)

Serving : 1

Prep time: 5mins ; Baking time: 18-20mins

1/2 cup of rolled oats  ( I used wholegrain rolled oats)

1 tbsp almond milk

3 flax egg or egg white for non-vegans

1 tsp of Matcha powder

1 tsp Spirulina powder

1 tsp Maca powder

1 banana

1/2 tsp baking powder

 

Pink nice cream

1/2 cup sliced pitaya

1 frozen banana (sliced before freezing)

1 tsp almond milk

Let’s start:

Preheat oven to 200°C / 400°F

Spray some coconut oil on the silicon mould.

For the pink nice cream, just blend till its of a smooth consistency. I added a splash of almond milk to make it more runny and smooth.

In a blender, pour the rolled oats and blend till it become like a flour texture. Add the remaining ingredients in and blend till everything is fully combined. Do not over “blend” the mixture. Pour the mixture into a silicon waffle mould and baked it for 16-18mins.

Remove the waffle from the silicon mould and leave it on the cooling rack for 3mins.

Once the waffle is kind of cool, assemble everything in a serving bowl. I added some cocoa nibs, grated coconut, dried mulberries and sliced strawberries for the final touch:) Don’t forget to drizzle a good amount of maple syrup or chocolate syrup 😎 ( I made my own vegan melting chocolate ).

There you go:)

*This mixture is only suitable for silicon mould as it’s quite watery. Not advisable to be used on waffle machine unless you edit the proportions:) Please note that the waffle is actually more dense than normal waffles but it will definitely keep you full till lunch👌🏻.

Chocolate Protein Waffles

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Chocolate Protein Waffles (silicon mould edition)

Serving : 1 (produces 3 pcs x 12cm x 7.5cm size waffle)

Prep time: 5mins ; Baking time: 18-20mins

1/2 cup of rolled oats  ( I used wholegrain rolled oats)

1 tbsp almond milk

3 flax egg or egg white for non-vegans

1 1/2 tbsp of protein powder

1 tbsp melted vegan Chocolate

1 banana

1/2 tsp baking powder

 

Berry nice cream

1/2 cup frozen berries

1 frozen banana (sliced before freezing)

1 tsp almond milk

Let’s start:

Preheat oven to 200°C / 400°F

Spray some coconut oil on the silicon mould.

For the berry nice cream, just blend till its of a smooth consistency. I added a splash of almond milk to make it more runny and smooth.

In a blender, pour the rolled oats and blend till it become like a flour texture. Add the remaining ingredients in and blend till everything is fully combined. Do not over “blend” the mixture. Pour the mixture into a silicon waffle mould and baked it for 16-18mins.

Remove the waffle from the silicon mould and leave it on the cooling rack for 3mins.

Once the waffle is kind of cool, assemble everything in a serving bowl. I added some cocoa nibs, grated coconut, sliced strawberries, cashew frosting , and grated vanilla for the final touch:) Don’t forget to drizzle a good amount of maple syrup😎.

There you go:)

*This mixture is only suitable for silicon mould as it’s quite watery. Not advisable to be used on waffle machine unless you edit the proportions:)

Creamy double matcha oats

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Creamy Matcha Oats

Serving : 1

Prep time: 5mins ; cooking time: 10mins

1/2 cup of rolled oats

1/2 cup almond milk

1/2 cup of water

1 tbsp of matcha powder ( I’ve only added 1/2 tbsp but you should go ahead and add 1 tbsp to make the mixture more green! I’m gonna do that the next time round:))

1 tbsp of coconut oil

1/2 tbsp coconut sugar

1 tsp chia seeds

 

Matcha nice cream

1 frozen banana (sliced before freezing it)

1 tsp matcha powder

1 tsp almond milk

 

Let’s start:

For the matcha nice cream, just blend till its of a smooth consistency. I added a splash of almond milk to make it more runny and smooth.

In a separate pot, pour all the ingredients for the oats and start stirring the mixture over medium high heat. Keep stirring until the mixture gets thicken or the texture that you like your oatmeal to be in. The longer you cook, the thicker the mixture gets. Normally I will keep stirring until the oatmeal starts to get thicken (approx. 5mins) then I will pour it into another bowl to stop the oatmeal from being over-cooked. Put it aside and leave it to cool for 15mins .

Once the oatmeal is kind of cool, assemble everything in a serving bowl. I sprinkled another tsp of matcha on top. Added some cocoa nibs, grated coconut, sliced strawberries, raspberry compote , buckwheat puffs and grated vanilla for the final touch:)

There you go:) Soul good, so good.

 

New Year , New Resolution

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 My 2017 New Year Resolution:

  1. The Importance of Health & fitness
  2. Self-development

It’s been 7 weeks since I’ve decided to work on my 2017’s New year Resolution for real. #fitnessgoals – Getting serious about my goals and working hard on it. I got back on my BBG with Kayla , and my healthy lifestyle. I cut down on my dairy intake, taking in loads of whole foods , drinking adequate amount of water and maintaining a fitness lifestyle. I was eating healthily back then but everything was just not working in my favour. It was the incorporation of fitness (BBG) that helps to enhance my lifestyle. (Thank you so much Kayla – I’m seeing a significant improvement on my face, body and overall wellness)

After all these years of experiencing several fad diets, I realise the importance of sustainability and striking a balance bewteen health and wellness, instead of embracing crash-diets for that short-lived happiness (esp after you noticed a significant drop in your weight😏). You know you will gain everything back after a few food binging episodes and will probably smash the weighing machine for “lying”. Hahaha, I had my fair share of hatred with machines that “lied” to me about my weight in the past.

Anyway, 2017 is known to be a “fitness” year or perhaps a year to get fit for most of you out there, including me. I started on my 12 weeks of BBG on the 16th January and it’s been relatively good so far. I had regular meals, eat breakfast like a 👸🏼 and had “chocolates” whenever I crave for. I knew this lifestyle works for me when I first started in 2016. It was just a bad encounter with a horrible company in second part of 2016 that sent my health in a downward spiral once again. Oh God, I’ve been putting my body through h*** and I’m so thankful that God has been faithfully protecting my body and health. Shall do up another post on this topic.

I’m pretty confident about sustaining my current lifestyle and this is a BIG thing for me. When you know you can live without fad diets and still be happy about it, it’s worth a HUGE CELEBRATION🙌🏻. I’m not gonna lie about how the numbers on the weighing machine still affects me from time to time. Girl, let’s be real about this, I’m still looking forward to shed some pounds in a happier and healthier way:) Although it may be a slow progress, (definitely not as fast as fad diets ), it certainly did show significant improvement on my face and body.

before-after-acne

It was an impromptu decision , I took a picture of my face last night (with no make up) before I slept as it has improved tremendously during the past 7 weeks. Ironically, the “before” photo was taken with some makeup, where you can spot acne scars looking greyish in the image? I did apply some coverage to hide those scary scars but no avail. It still peeped through the foundation:( Friends that I’ve met when I had major acne issues could probably vouch for me 👉🏻 my skin was in a really bad condition. Anyway, I’m glad I managed to address this issue and found a solution to it. (it’s to a point where visiting a dermatologist will not help me.) It’s got to do with my hormones, my lifestyle.

Right now, I’m left with those horrible acne scars but at least, those mega pimples / acne inflammation stopped haunting me. 🙌🏻God bless my face and soul.

 

It might be still too soon to share but I do want to spread the importance of having a well-balanced lifestyle which involves food and fitness. I’m not gonna wait till the moment that I’ve lost a significant amount of weight to prove that whatever I’ve said was right. This is not only about how much weight I’ve lost, it’s how it changes my perspective about the importance of a health. I feel good /positive after starting on this lifestyle and I’m gonna share with everyone of you.

If I can do it, so can you!

Do not envision this as a diet, take this as your life-long journey and you will be surprised at your own findings:)

2. Self Development

🙌🏻 I’ve decided to work on DIY projects / videos on youtube, instead of rotting on my bed. I shall put my energy into something that I love and always wanted to do.

“allthatiam” speaks for itself that it will be about anything and everything about me. It ranges from DIY posts, tutorials, healthy food recipes, weekly vlogs, and fashion. Let’s kick-start the journey:) I’ve yet to post any videos but I’m working on this right now. Hopefully I will be able to churn out some good contents.

Chocolate brownie oats with Nut Frosting

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Chocolate Brownie oats

Serving : 1

Prep time: 5mins ; cooking time: 10mins

1/2 cup of rolled oats

1 cup almond milk

1/4 cup of water

1 tbsp of cacao powder

1 tbsp of maple syrup

1 smashed banana

Nut Frosting

1/4 cup + 2 tbsps of unsweetened almond milk

1 cup of raw/natural nuts (cashew / macadamia) – soaked overnight

1/4 cup of maple syrup

2 tsp of lemon juice

1 tsp of vanilla paste

 

Get your hands working:

Soak the raw nuts in water the night before.

Let’s assemble:

Next morning, drain the soaked nuts and put all the ingredients for the “frosting” in a blender. Blend till its of a smooth consistency. You may add a splash of water to make it more runny and smooth.

In a separate pot, pour all the ingredients for the chocolate brownie oats and start stirring the mixture over medium high heat. Try not to bring the mixture to a boil. Keep stirring until the mixture gets thicken or the texture that you like your oatmeal to be in. The longer to you, the thicker the mixture gets. Normally I will keep stirring until the oatmeal starts to get thicken (approx. 5mins) then I will pour it into another bowl to stop the oatmeal from being over-cooked. Put it aside and leave it to cool for 15mins .

Next, I’ve pitted & halved 1 cup of cherries and place it in a my bowl. Assemble everything in a serving bowl,( i did mine like a parfait) and drizzled 1 scoop of frosting on top. Added some cocoa nibs, gojiberries and grated vanilla for the final touch:)

There you go:) You can never go wrong with this combination:) Soul good, so good.

 

Soft Baked Double Choco Chestnut Cookie

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Adapted from fithealthyproject

Bowl 1 – dry ingredients
1 cup chestnut flour
2/3 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup cacao powder
1/3 cup coconut sugar

Bowl 2 – Wet ingredients
2 ripe large bananas, mashed
2 tbsp almond butter
1 tbsp unsweetened almond milk (you may skip this if you feel that your batter is too sticky or wet)

Toppings
10-15 roasted/steamed chestnut ; peeled
handful of dried cranberries
1/3 cup of vegan chocolate chips
12cm x 12cm vegan chocolate bark (you can make it yourself) – chop it up into bite sized

Preheat the oven to 350°F / 180°C. Line a baking tray with baking paper or grease the pan with coconut oil or non-stick baking spray.

Pour all the dry ingredients into a large mixing bowl, through a sieve. Mix till everything’s well combined.

For the wet ingredients, add everything to the blender. Combine both wet and dry ingredients together. Fold in the toppings. Your batter should come together like a big dough ball. You can change the type of toppings according to your preferences. Use a ice-cream scoop to divide your batter evenly * only if you want the size of your cookies to be consistent. Scoop, roll and flatten each cookie ball onto your baking tray.
For me, I added more almond flakes and dried cranberries on top of each cookie:) Bake for about 13-15 minutes.

Enjoy:)

Triplet Baby Carrot Spiced Muffins

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Wanted to bake some carrot muffin since weeks ago and finally, I decided to pull my socks up and get the carrots going. The process of grating the carrots is probably the reason for my weeks of procrastination. Been finding one good vegan recipe for the carrots muffin and decided to try the version from gkstories with turmeric in it. Sometimes, finding a good recipe depends on your luck. So many variations out there and you really have to try, in order to find the one that suits your tasting. Anyway, this is my vegan version from gkstories, try this! I was skeptical about adding turmeric to my batter at first but decided to give it a go and it turned out so good.

cm

Adapted from greenkitchenstories

Bowl 1 – dry ingredients
1 cup walnuts
1 cup rolled oats
2/3 cup spelt flour + 2 tbsp arrowroot
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric ( I was a bit skeptical and so I’ve only added 2tsp of this spice)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper
1 medium-sized carrot – grated ( I used 1/2 of each yellow, orange and purple carrot to grate)

Wet ingredients
2/3 cup yogurt
1/3 cup coconut oil
2 ripe bananas, mashed
5 medjool dates, diced
3 tbsp chia seeds mixed with 8 tbsp water

Crunchy Oat Streusel
1/2 cup rolled oats
2 tbsp coconut oil
1/3 cup of brown sugar / raw sugar
1 tsp cinnamon

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with coconut oil or non-stick baking spray. Prepare your flax egg and set it aside to thicken up. You can shred the carrots using either a grater or a food processor, place the shredded carrots on top of a strainer and set it aside. Squeeze

Pour walnuts and rolled oats into a blender and pulse a few times into a coarse flour mixture. Transfer to a large mixing bowl together with the rest of the dry ingredients.

For the wet ingredients, add bananas, yogurt and dates to the blender, and mix till everything is nicely combined. Combine both wet and dry ingredients together, do not over-mix the batter. Divide the batter into the muffin tins using a ice-cream scoop for even distribution. For the crunchy oat struesel, pour the rolled oats into the blender and pulse a few times and mix it with the rest of the ingredients. Add it on top of the muffins or you may bake it separately and sprinkle some of those on top of the frosting, Bake for about 18-20 minutes.

Berry Chocolate Chip Scones (oil free / butter free)

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These are oil free, butter free and are a healthier alternative to your classic buttery scones. Of course, if you prefer your scones to be flaky and buttery, you will need to add butter to the mix and it’s a whole different recipe. These are for those who wants a healthy “scone” with no butter added. You would probably be thinking why would people want to eat a scone if a scone doesnt taste like how a scone should be. Well, I’m one of those weirdos who prefer not to add any butter nor cream into my baked goods unless its necessary. I feel that

Berry Chocolate Chip Scones

adapted from deliciouslyella:)

Serving : 6 scones ( I got 10 mini triangular scones)

Prep time: 15mins ; Baking time: 30- 35mins

1 cup of spelt flour

1 cup almond meal

2 tbsp unsweetened apple sauce

3 tbsp maple syrup

1/2 cup of unsweetened almond milk

1/2 cup of chopped fruits ( 4 strawberries + handful of blueberries + 2 tbsp dried cranberries + 2 tbsp vegan chocolate chips)

Get your hands working:

Line your baking tray with parchment paper or coat it with some coconut oil.

Preheat your oven to 180 degree Celsius / 350 degree.

Mix all the ingredients in a mixing bowl (except the chopped fruits) till everything gets combined. Pour in the fruits into the mix and create the shape of your scones.

Bake the scones for 30-35mins or until the top is slightly browned.

Take it out and leave on a cooling rack for 10mins before serving.

Add homemade chia jam or yogurt to your scones:)

Chocolate Pumpkin Brownie Oats with Maca-chia Pudding

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I love pumpkin and I cant live without chocolates. So this morning, I’ve decided to combine two of my favourites into a bowl. Instead of reaching out to a bar of dairy chocolate from your fridge, this is a good healthy substitute to satisfy your cravings. Food that are within your reach maybe quick and easy but not necessary the best choice, especially like store-bought cereals and granola bars. You just need to plan beforehand and spend 15mins of your time to prepare some healthy snacks for the day:)

Pumpkin Brownie oats

Serving : 2

Prep time: 5mins ; cooking time: 10mins

1 cup of rolled oats

1 1/2 cup almond milk

1/2 cup of water

1/4 cup of pumpkin butter / puree

1 1/2 tbsp of cacao powder ( i added 2 tbsps because I really wanted a chocolaty taste)

2 tbsp of maple syrup

MaChia seed pudding

3/4 cups of unsweetened almond milk

3 tbsp cup of chia seeds

2 tsp maca powder

2 tbsp maple syrup / natural sweetener

Additional topping: Macao Nice cream 

2 frozen bananas

1 tbsp cacao powder

1 tsp maca powder

Get your hands working:

Prepare chia seed pudding the night before. Mix everything in a cup till combined and leave it in the fridge overnight.

Let’s assemble:

Next morning, take out the overnight chia seed pudding from the fridge. Divide the portion into 2 and place it at the bottom of the cup.

In a separate pan, pour all the ingredients for the chocolate brownie oats and start stirring the mixture over medium high heat. Try not to bring the mixture to a boil. Keep stirring until the mixture gets thicken or the texture that you like your oatmeal to be in. The longer to you, the thicker the mixture gets. Normally I will keep stirring until the oatmeal starts to get thicken (approx. 5mins) then I will pour it into another bowl to stop the oatmeal from being over-cooked. Put it aside and leave it to cool for 15mins before adding to your cup with the chia pudding.

When the oatmeal is being set aside to cool. you may prepare the nice cream by blending 2 frozen bananas with 1 tbsp of cacao powder. Blend till its of a smooth consistency.

Fill your cups with pumpkin brownie oats till the brim, scoop the nice cream and place it on top of the mixture. I added some leftover pumpkin brownie cubes into the mixture which gives extra taste and texture to my breakfast:) Not forgetting some sprinkles of desiccated coconut and crunchy clusters for extra crunch:) This is option if you prefer a simpler meal:)

It’s perfectly fine even if it’s without the addition of nice cream serving. I love it as it is as well.

pumpkin chocolate brownie oats

Have a great meal:)

bon appetit^.^