All posts tagged: food

Cranberry Double Chocolate Quinoa Granola

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

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 …

Chocolate Protein Waffles

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 …

Creamy double matcha oats

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 …

New Year , New Resolution

 My 2017 New Year Resolution: The Importance of Health & fitness 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 …

Chocolate brownie oats with Nut Frosting

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 …

Soft Baked Double Choco Chestnut Cookie

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 …

Triplet Baby Carrot Spiced Muffins

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. 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 …

Berry Chocolate Chip Scones (oil free / butter free)

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 …

Chocolate Pumpkin Brownie Oats with Maca-chia Pudding

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 …