Tag Archives: #recipe

Day 278/2020: lifestyle change

Posted on by

Attempting a juice cleanse

Circuit breaker has brought out the cook/baker in all of us. Hahah. I think it is because I could actually cook dishes without being interrupted, with ah lau at home and being able to watch the kids for a bit.

Obviously the lack of moving about meant we were piling on some weight. I wasn’t very consistent with exercising. I love my food, and I felt conscious exercising at home with so many eyes on me. Hahaha. And just like that, I piled on an additional 6kg. 😭

I have to constantly remind myself that I am not doing it to lose weight but to stay healthy. I can’t cut the food I love so exercise would be it. Close to hitting 40 already, ah lau has high cholestrol. My weight has been yo-yoing for the past 8 yrs with 4 pregnancies. I went for a gallbladder removal surgery 2 yrs ago cos of gallstones.

If not now, then when?

So ah lau attended a detox zoom class and decided a juice cleanse was what he needed. I rolled my eyes..like a lot. Isn’t that like a super expensive fad? I have nothing against juices, I love it. But wah lao, I rolled my eyes cos this is coming from the skeptic of the year, my ah lau himself.

We used to have a centrifugal juicer and he went on about how we should blend fruits instead of juicing so it retains the fibre, or eat the actual fruit itself; how difficult it was to wash and how a balanced diet was more important. How slow-pressed juices were just a con job to charge exhorbitant prices; how fruit juices are all sugar.

Ok lor. But wthhh he got damn excited after the class and we nearly bought a juicer over the weekend?? I am supportive wife ok. But logic got over the better me, smacked some sense into him and we decided to borrow his mother’s Kuvings to trial for 3 days.

$40 of veggies and fruits poorer, today is day 1 of his juice cleanse. We did some research and learnt that juice cleanse is more veggies than fruits, the various types of masticating juicers (capacity, speed of machine, brands and other uses for said machine) and that hey, veggie juices with an apple or two don’t really taste that bad.

Juices! Lelong lelong 😂

I made an apple, pineapple, carrot and mint juice for myself. Ah lau’s kale, spinach and apple juice didn’t taste too bad. He is still going strong lol. He is taking notes of his journey so maybe there’ll be some result after 3 days!

I was also conscious of all these pulp getting wasted. Ah lau actually sent me a link to use the pulp for baking bread! Wahh, so supportive of my zero waste. I would use for compost if I had a bin but my last attempt at composting got me a little iffy so I will pass on it for now. The almond pulp didn’t get wasted tho!

Almond pulp from making almond milk

I used these from my last batch of almond milk and add it into my banana bread batter. Oh my…it was so lovely! It was not as fine as almond meal which is fine cos it means the bread has a nuttier texture to it. It was so so yummy.

Banana bread with almond pulp and a glass of almond milk

Recipe for banana bread:
1½ cup all purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
125g unsalted butter, softened
¾ cup sugar
2 eggs
2 large ripe bananas, mashed
½ cup buttermilk (make ½ tbsp lemon juice and enough milk to fill ½ cup)
100g almond pulp

Preheat oven to 170°C. Sift flour, baking powder and bicarb soda together.

In another bowl, use an electric mixer to cream butter and sugar until pale and fluffy. Add in the eggs one at a time, ensuring egg is well mixed after each addition. Then add mashed bananas in and stir to mix well.

Add the dry ingredients into the wet mix, alternating with buttermilk, stirring well after each addition. Finally, add in the almond pulp until combined.

Spoon mixture into prepared loaf tin and bake for 50 – 60mins, or until the top of the bread is firm and is a deep brown colour. An inserted skewer should come out clean. Cool in tin for 10 mins before removing.


meal planning

Posted on by

After almost a year of procrastination, actually maybe more, I finally got down on my ass one Saturday night and randomly picked out 4 magazines to select some recipes. Turns out I had picked out one of my favourite magazines and found some favourite recipes which I had totally forgot about!

And also those favourite recipes turned out to be snacks that I had been wanting to make for the kids. Hahaha. So much for meal planning. It should be called snack planning.

Anyhoos, when it was just the hubby and I, it was really a lot easier to meal plan. Now I have to factor in what the kids would eat. Bah. I mean, there are some basic recipes that I know the boys would eat (pizzas, pasta, roast chicken, EGGS..omg, eggs are lifesavers). But hey, this momma would like to try some different food leh. So, #challengeaccepted.

It wasn’t easy. *sigh* But….today is Day 2 and Oliver (excuse me, no more Ollie. More about that in another entry) has devoured each dish! Hellooo,,what is happening huh? Oliver has to be just about the pickiest eater and I am surprised he finished his dinner! Quentin instead…is another story. Hrm. Never mind, we’ll try to expand his palate a little more.

Day 1: Creamy ham & mushroom pasta bake

ham & mushroom pasta bake

ham & mushroom pasta bake

I used the recipe from the print edition of BBC GoodFood Asia Edition and it can also be found here! What I added to the recipe was frozen veggies so that the boys would still have some intake of veggies. For the ham, I bought offcuts of Virginia ham cos it’s cheaper #auntiemodeon I mean..gonna chop everything up mah, no need buy until sliced ham so nice =P

Day 2: Baked Honey-Miso Cod with Vermicelli Soup


The boys are picky about their noodles *sigh* Well, Quentin pretty much eats any types of noodles but Oliver is the picky one. Vermicelli or bee hoon  is a hit and miss with the boys so I decided to use the Heinz Farley’s Carrot Baby Noodles. What I love about it is that it comes in portions for kids. I don’t have to worry about cooking too much. And it cooks really fast too! (unlike pasta…al dente and all pfffpt.)


Recipe | Xin Flavours, Issue 29
3.5 tbsp of miso paste (I got mine from Daiso)
1 brown onion, sliced
50g enoki mushrooms
80g shimeji mushrooms
4 shiitake mushrooms (soaked)
200g cod fillet (I had waay more than I needed cos we love cod)
150g dried vermicelli (soaked)
40g silken tofu (cubed)
1/2 tbsp honey

  1. Bring water to a boil. Add onion and boil over medium heat for 15 mins
  2. Add 3 tbsp miso paste and stir well. Turn to low heat. Remove onion.
  3. Preheat oven to 190 degrees
  4. Add all mushrooms into miso soup, followed by cod.Gently spoon miso soup over cod continuously until cooked. Remove cod and set aside.
  5. Add vermicelli and tofu into miso soup. Cook until soft.
  6. Mix remaining 1/2 tbsp miso paste with honey. Brush the mixture on one side of cod. Bake for about 5 mins until golden brown
  7. Pour soup into bowl. Arrange cod on top. Serve

Hope these two recipes will help to sort out some meals of the week! They are pretty much one pot meals and easy to prep.


Category: Food | Tags: ,