So Easy Healthy Chocolate Mousse


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: quick, easy, healthy, vegetarian, dessert, low-cal, <15mins
Serves: 4-6 | Prep time: 5 mins | Blend time: 1 min

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Get ready for a quick, easy, healthy, vegan, sugar-free, low-carb chocolate mousse! Sounds too good to be true, right? I promise it’s worth a try. Chocolate mousse is one of Toby’s all-time favourite desserts and although this isn’t quite as good as his favourite version, it still got his official stamp of approval for being pretty damn good especially since it’s a healthy alternative! He can gorge on this guilt-free and better yet, it’s SO easy to make.

This mousse isn’t as fluffy and light as a traditional chocolate mousse but it’s still packed with chocolatey flavour and just as creamy because it uses avocados as the main ingredient. You can eat this on its own with some diced strawberries or alternatively choose to use it as a frosting on a cake or as a stuffing in a pastry.

What makes this recipe so amazing?

Quick and easy – Just blend all the ingredients together. It comes together in 15 minutes, perfect for a quick snack or last minute dessert plans.

Vegan – No dairy products are used. Avocados are the main ingredient that gives this mousse its creamy velvety texture.

Sugar-free – Medjool dates are the best kept secret to replacing sugars in a recipe without adding any extra flavour! You can alternatively use honey or maple syrup if you don’t have any dates on hand.

Low-carb – Compared to a regular chocolate mousse, the only ‘carb-y’ ingredient in this recipe are the dates. No extra added sugars

Healthy – avocados, dates, and soy milk make up the bulk of this recipe!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 24 pitted dried Medjool dates
  • 4 ripe hass avocados, pitted with the flesh scooped out (~500g of flesh)
  • 1/2 cup natural cocoa powder
  • 1/2 cup dutch cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup soy milk (or any milk alternative)

Directions:

Soak the dates in hot water for 10 mins until soft (this will help the dates blend easier).

Drain the dates and blend the rest of the ingredients (avocados, cocoa powders, salt, vanilla, soy milk) together until you get a smooth mousse texture. Taste and adjust ingredients as needed. Add more soy milk if too thick, or more soaked dates if not sweet enough. Serve!

Summarized Recipe:

So Easy Healthy Chocolate Mousse

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: quick, easy, healthy, vegetarian, dessert, low-cal, <15mins
Serves: 4-6 | Prep time: 5 mins | Blend time: 1 min

Ingredients:

  • 24 pitted medjool dates
  • 4 ripe hass avocados, pitted with the flesh scooped out (~480g of flesh)
  • 1/2 cup natural cocoa powder
  • 1/2 cup dutch cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup soy milk (or more to your liking)

Directions:

  1. Soak the dates in hot water for 10 mins until soft (this will help the dates blend easier).
  2. Drain the dates and blend the rest of the ingredients (avocados, cocoa powders, salt, vanilla, soy milk) together until you get a smooth mousse texture. Taste and adjust ingredients as needed. Add more soy milk if too thick, or more soaked dates if not sweet enough. Serve!

Toum (Lebanese Garlic Sauce)


Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: <30 mins, appetizers, sauce, easy, vegetarian
Serves: 1 large bowl (4 cups) | Prep time: 15 mins | Mix time: 20 mins

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This recipe is for all you garlic lovers out there. If you’ve never had toum before, you’re in for a treat! It’s a Lebanese whipped garlic sauce with the most amazing intense garlic flavour. It goes well with meats, as a sandwich spread, or even a quick way to make garlic bread. It’s made with only 4 easy ingredients: garlic, oil, salt, and lemon juice. Although this sauce is technically easy to make, but it can be time-consuming. The key is patience. You need to drizzle the oil and lemon juice verrrry slowly – if you do it too quickly, the sauce won’t emulsify properly.

Make sure you use the freshest of ingredients for optimal flavour. This recipe yields a whopping 4 cups, but for the amount of effort you’re going to put in, you might as well make a big batch. It keeps well in the fridge for up to 3 weeks. This sauce also never seems to last long because its so damn delicious and versatile. I’ve just made a fresh batch today to have with shawarma and pita bread, and Toby has already gone through a quarter of it in one sitting. 😅

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

You need about 1 cup of garlic cloves = ~2 bulbs of garlic. This is definitely a tedious process but well worth it.
  • 1 cup of garlic cloves (~2 bulbs), peeled with the fibrous tips cut off
  • 2 tsps kosher/cooking salt
  • 3 cups neutral oil
  • 1/2 cup fresh lemon juice

Directions:

Put the garlic cloves and salt in a food processor and blend until the garlic is minced.

Add in a couple tablespoons of oil and blend until you get a thick paste.

Next, SLOWLY drizzle the oil and lemon juice into the food processor, alternating between the two. Emphasis on the SLOW – you want a 1-2mm stream while you’re drizzling it in. If you pour it in too fast, your sauce will separate and won’t be light and fluffy. This process should take about 10-15 mins. Scrape down the sides as needed. You should have a light and fluffy white garlic paste by the end. Enjoy! Store in an air tight container.

Summarized Recipe:

Toum (Lebanese Garlic Sauce)

Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: <30 mins, appetizers, sauce, easy, vegetarian
Serves: 1 large bowl (4 cups) | Prep time: 15 mins | Mix time: 20 mins

Ingredients:

  • 1 cup of garlic cloves (~2 bulbs), peeled with the fibrous tips cut off
  • 2 tsps kosher/cooking salt
  • 3 cups neutral oil
  • 1/2 cup fresh lemon juice

Directions:

  1. Put the garlic cloves and salt in a food processor and blend until the garlic is minced.
  2. Add in a couple tablespoons of oil and blend until you get a thick paste.
  3. Next, SLOWLY drizzle the oil and lemon juice into the food processor, alternating between the two. Emphasis on the SLOW – you want a 1-2mm stream while you’re drizzling it in. If you pour it in too fast, your sauce will separate and won’t be light and fluffy. This process should take about 10-15 mins. Scrape down the sides as needed. You should have a light and fluffy white garlic paste by the end. Enjoy! Store in an air tight container.

Baba Ghanoush


Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: dips, appetizer, easy, healthy, snacks, vegetarian
Serves: 4-6 (1 medium sized bowl) | Prep time: 10 mins | Cook time: 45 mins

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Baba ghanoush is a Lebanese dish that is typically served as a starter or a side to a meat dish. It’s made with charred eggplants, tahini, garlic and lemon. It tastes similar to a hummus but with an extra smoky flavour from the grilling of the eggplants. The ingredients to a baba ghanoush and hummus are nearly identical but instead substitute the chick peas with eggplants. Comparatively, hummus is much easier to make because you skip the step of grilling eggplants, but flavour-wise I prefer baba ghanoush for the smokiness. If I’m feeling lazy and wanting a whip up something quick for a party or a side, I’ll go for the hummus (you can check out my hummus recipe here).

There are many ways to char an eggplant. Traditionally the eggplant is placed over an open flame until the skin wrinkles and the flesh softens, but I find this method more time-consuming to constantly watch the eggplant and I also find it harder and messier to peel. My preferred method is to slice them in half and char them in the oven on high heat. You can then simply scoop out the eggplant flesh instead of having to peel it.

You can simply serve it with some sliced veg and pita chips, or slathered in a wrap with a chicken shawarma.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 medium sized eggplants
  • 2 Tbsps olive oil for brushing
  • 1/4 cup tahini
  • 3 cloves of garlic, peeled
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 Tbsps lemon juice (or more to taste)
  • 1/2 tsp salt (or more to taste)

Directions:

Roast the eggplants: Preheat oven to 220˚C (430˚F). Cut the tops off of each eggplant and then cut them in half. Arrange the eggplants skin side up on a baking sheet and brush each one with olive oil. Roast in the preheated oven until the skin wrinkles and the flesh is very soft.

Prepare the eggplants: Once the eggplants are done, set them aside to cool. Once it is cool enough to hand, use a spoon and scoop out all of the flesh. Discard the eggplant skin. Place the eggplant flesh in a strainer and squeeze out as much liquid as possible. You can let it rest for another 30 mins to let more juices drip out.

Blend it all together: Add the eggplant flesh and the rest of the ingredients (tahini, garlic, cumin, paprika, lemon juice, salt) in a blender or food processor and blend until you get a smooth texture. Taste and adjust salt and lemon to your preference. Done!

Summarized Recipe:

Baba Ghanoush

Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: dips, appetizer, easy, healthy, snacks, vegetarian
Serves: 4-6 (1 medium sized bowl) | Prep time: 10 mins | Cook time: 45 mins

Ingredients:

  • 2 medium sized eggplants
  • 2 Tbsps olive oil for brushing
  • 1/4 cup tahini
  • 3 cloves of garlic, peeled
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 Tbsps lemon juice (or more to taste)
  • 1/2 tsp salt (or more to taste)

Directions:

  1. Roast the eggplants: Preheat oven to 220˚C (430˚F). Cut the tops off of each eggplant and then cut them in half. Arrange the eggplants skin side up on a baking sheet and brush each one with olive oil. Roast in the preheated oven until the skin wrinkles and the flesh is very soft (~30-45 mins).
  2. Prepare the eggplants: Once the eggplants are done, set them aside to cool. Once it is cool enough to hand, use a spoon and scoop out all of the flesh. Discard the eggplant skin. Place the eggplant flesh in a strainer and squeeze out as much liquid as possible. You can let it rest for another 30 mins to let more juices drip out.
  3. Blend it all together: Add the eggplant flesh and the rest of the ingredients (tahini, garlic, cumin, paprika, lemon juice, salt) in a blender or food processor and blend until you get a smooth texture. Taste and adjust salt and lemon to your preference. Done!

Curry Zucchini Soup


Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: soups, healthy, easy, mains, <30 mins, low-cal, vegetarian
Serves: 4-6 (1 large pot) | Prep time: 10 mins | Cook time: 40 mins

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This curry zucchini soup is quick, easy and healthy. The bulk of the soup is just zucchinis so its also low in calories as well. This is the perfect weekday meal with minimal effort. Serve it with some croutons, bread, or even toss in leftover shredded roast chicken or vegetables.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 5 zucchinis, diced (~8 cups)
  • 1/2 tsp kosher salt
  • 3 tsps curry powder
  • 6 cups chicken stock (or vegetable stock)
  • 1/3 cup basmati rice
  • Cayenne powder to taste (optional)

Directions:

  1. In a large pot on MED heat, sauté the onion and garlic in olive oil until the onion starts to soften (~5mins).

(A yellow onion will be fine. I only had red onion on hand at the time.)

2. Add in the zucchinis, salt, and curry powder and cook for another minute.

3. Next add the chicken stock and rice. Turn the heat up to HIGH until it boils, then reduce the heat to gently simmer for 30 mins with the lid on (or until the zucchini is very soft).

4. After 30 mins, take the pot off heat and use a stick blender to purée the soup until smooth. Return the pot back onto heat and adjust salt, black pepper, and cayenne to taste. Enjoy!

Summarized Recipe:

Curry Zucchini Soup

Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: soups, healthy, easy, mains, <30 mins, low-cal, vegetarian
Serves: 4-6 (1 large pot) | Prep time: 10 mins | Cook time: 40 mins

Ingredients:

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 5 zucchinis, diced (~8 cups)
  • 1/2 tsp kosher salt
  • 3 tsps curry powder
  • 6 cups chicken stock (or vegetable stock)
  • 1/3 cup basmati rice
  • Cayenne powder to taste (optional)

Directions:

  1. In a large pot on MED heat, sauté the onion and garlic in olive oil until the onion starts to soften (~5mins).
  2. Add in the zucchinis, salt, and curry powder and cook for another minute.
  3. Next add the chicken stock and rice. Turn the heat up to HIGH until it boils, then reduce the heat to gently simmer for 30 mins with the lid on (or until the zucchini is very soft).
  4. After 30 mins, take the pot off heat and use a stick blender to purée the soup until smooth. Return the pot back onto heat and adjust salt, black pepper, and cayenne to taste. Enjoy!

Roasted Red Pepper Zucchini Fritters


Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: mains, sides, snacks, easy, healthy, < 15mins, appetizers, low cal, vegetarian
Serves: 8 large fritters | Prep time: 15 mins | Cook time: 15 mins

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This past weekend Toby and I discovered a discount produce market only 10 mins near our new place in Western Australia. The market is held every Saturday at a large produce distribution centre and at the end of every week they sell BOXES of leftover produce that didn’t get sold to the shops for CHEAP. We got an entire box of zucchinis (that’s ~40 zucchinis!) for only $5. We also got a box of 45 red bell peppers (known as capsicums in Oz) for only $10. The deals were insaneeeeee. Toby and I love a good market and even better yet we LOVE a good deal. So now we have a shit ton of zucchini and capsicums that we have to use up – we just can’t pass a good deal. For the past week I’ve been researching and experimenting with different zucchini and capsicum recipes. I decided to roast most of the capsicums so they keep longer and its just so versatile to use in sauces, spreads, topping in salads, marinades…etc. With the zucchinis I’ve made a few soups that have turned out pretty well and of course this fritters recipe has definitely been a winner. I’m sharing this recipe as the first of many capsicum/zucchini recipes that is to come. We’ve made these twice now and they’ve turned out great each time. They’re so easy to make, packed full of vegetables, healthy, and quick to make.

Only $15 for the lot!!

This recipe makes 8 large patties. You can eat these on their own, in a burger, or served with a dipping sauce. Our favourite is to have it with a side of garlic aioli. You can even form them smaller and serve it as an appetizer or a snack. They store pretty well in the freezer as long as you cook them first. To keep it healthy, we’ve air-fried them (which was actually a bit of a pain to do them in batches because we only have a small air-frier 😅), but you can also shallow-fry them for optimal crunch, or bake them.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 5 cups (~3 medium) zucchini, grated* (see note)
  • 3 roasted red peppers, diced small (you can buy them in jars to roast them yourself)
  • 1 medium red onion, diced
  • 2 cups panko
  • 1 cup parmesan cheese, grated
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 4 large eggs, beaten

*Grate the zucchini with a food processor if you have one so the zucchini retains its moisture. If you grate it by hand, the zucchini becomes watery and your batter will be more wet. If you don’t have a food processor and only have a box grater, then add a couple tablespoons of flour to your batter until you get a consistency thick enough to form into patties.

Directions:

  1. Combine everything except for the eggs in a large bowl and mix well: zucchini, roasted red peppers, red onion, panko, parmesan, salt, and white pepper.

2. Once everything is combined, add in the beaten eggs and form the batter into 8 evenly-sized patties. (If your batter is a little wet, add in a few tablespoons of flour to thicken it up.)

3. Air-fry at 180˚C for 10-15mins until crispy on the outside. Alternatively you can fry them with some oil in a shallow pan until crispy or bake them at 200˚C for 15-20 minutes until golden brown.

Serve on its own or with a dipping sauce. Enjoy!

Summarized Recipe:

Roasted Red Pepper Zucchini Fritters

Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: mains, sides, snacks, easy, healthy, < 15mins, appetizers, low cal, vegetarian
Serves: 8 large fritters | Prep time: 15 mins | Cook time: 15 mins

Ingredients:

  • 5 cups (~3 medium) zucchini, grated* (see note)
  • 3 roasted red peppers, diced small (you can buy them in jars to roast them yourself)
  • 1 medium red onion, diced
  • 2 cups panko
  • 1 cup parmesan cheese, grated
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 4 large eggs, beaten

Directions:

  1. (Preheat the oven to 200˚C if you’re going to be baking them.)
  2. Combine everything except for the eggs in a large bowl and mix well: zucchini, roasted red peppers, red onion, panko, parmesan, salt, and white pepper.
  3. Once everything is combined, add in the beaten eggs and form the batter into 8 evenly-sized patties. (If your batter is a little wet, add in a few tablespoons of flour to thicken it up.)
  4. 3. Air-fry at 180˚C for 10-15mins until crispy on the outside. Alternatively you can fry them with some oil in a shallow pan until crispy or bake them at 200˚C for 15-20 minutes until golden brown. Serve on its own or with a dipping sauce. Enjoy!

Vegetarian Chili (Tomato Lentil Soup)


Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

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This soup may not look like much, but it’s SO good, healthy and really filling! The softened texture of the blended lentils resembles a minced meat texture and the combination of spices in this soup makes it taste kind of like a southern chilli – but vegetarian. The lentils pack a load of nutrients and fibre which makes this a really filling soup, perfect to keep you full when you have a busy day at work.

This recipe is adapted from RecipeTinEats with a few minor adjustments.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 3 stalks of celery, diced
  • 1.5 litres (6 cups) chicken stock
  • 400g (1 can/14oz) crushed tomato
  • 2 cups (400g) green lentils, rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1.5 tsp ground paprika
  • 2 dried bay leaves
  • Salt & pepper to taste
  • Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).

Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.

Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).

Once the lentils are cooked, remove the the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!

Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.

Summarized Recipe:

Tomato Lentil Soup

Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

Ingredients:

  • 2 Tbsps olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 3 stalks of celery, diced
  • 1.5 litres (6 cups) chicken stock
  • 400g (1 can/14oz) crushed tomato
  • 2 cups (400g) green lentils, rinsed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1.5 tsp ground paprika
  • 2 dried bay leaves
  • Salt & pepper to taste
  • Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

  1. In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).
  2. Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.
  3. Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).
  4. Once the lentils are cooked, remove the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!
  5. Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.

Corn Egg Drop Soup (玉米蛋花湯)


Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

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Egg drop soup is a Chinese dish commonly served in restaurants as an appetizer or a side with your meal. The Chinese name translates to “egg flower soup” because the way the egg disseminates in the soup makes beautiful swirls that resemble a floral pattern. The english name relates to the fact that the egg is “dropped” into the soup at the end to make the swirls – a little less poetic, eh?

The most basic version of the soup is just the swirly egg and broth. You’ll probably see this version most often in Asia because it’s a quick and cheap addition to a meal. Another common version (and my favourite) has added corn for extra crunch and sweetness. Some places will bulk it up with chopped ham, tofu or even chicken to make it a full meal.

This soup is so ridiculously quick and easy – all you need are a few basic ingredients and 15 minutes to whip this up. It’s also super cheap and satisfying if you’re cooking on a budget. The egg-laced chicken broth based soup with the fresh sweet crunch of the corn makes this one of my favourite classic Asian soups!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 6 cups chicken broth
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper (or more to your liking)
  • 1/4 tsp sugar
  • 1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
  • 4 Tbsps cornstarch
  • salt & pepper to taste
  • 4 eggs
  • 2 spring onions, chopped for garnish

Add-ins to consider: ham, chicken, tofu

Directions:

In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.

Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).

Once the taste and consistency of the soup is to your liking, turn off the heat.

Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.

Serve garnished with spring onions on top. Enjoy!

Summarized Recipe:

Corn Egg Drop Soup (玉米蛋花湯)

Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

Ingredients:

  • 6 cups chicken broth
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper (or more to your liking)
  • 1/4 tsp sugar
  • 1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
  • 4 Tbsps cornstarch
  • salt & pepper to taste
  • 4 eggs
  • 2 spring onions, chopped for garnish

Directions:

  1. In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.
  2. Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).
  3. Once the taste and consistency of the soup is to your liking, turn off the heat. Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.
  4. Serve garnished with spring onions on top. Enjoy!

Curried Lemon-y Roasted Cauliflower


Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: sides, easy, <30mins, healthy, low cal, vegetarian
Serves: 4 (as a side) | Prep time: 15 mins | Cook time: 15 mins

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Lemon and curry sounded like a weird combination to me at first, but when I made this recipe for the first time from SimplyRecipes, I instantly fell in love with it and quickly jotted down all my notes to share here.

This is an easy side dish that is packed full of flavour. The robust curry spices and the tangy lemon are the main flavours of this dish. You can serve this as a side dish or add some greens to make it a warm salad. This recipe is so simple and quick to make, perfect for an easy late night dinner or an impressive side dish for guests! The recipe is written for the oven, but I make this often in the air fryer for a quicker dinner and easier clean up.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Seasoning mix:
    • 4 cloves garlic, minced
    • 2 Tbsps lemon juice
    • 1/3 cup (80ml) extra virgin olive oil
    • 1.5 tsp yellow curry powder
    • 1/4 tsp ground cinnamon
    • 1/2 tsp sea salt (cooking salt)
    • 1/4 tsp ground black pepper
  • 1 large cauliflower, cut in into florets
  • 1 medium red onion, sliced

Directions:

Preheat oven to 220˚C (425˚F).

Mix all the seasoning ingredients in a bowl and whisk together until combined: garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper.

In a large bowl, combine the cauliflower and sliced red onions. Pour the seasoning mixture over and mix until all the cauliflower is coated. Pour the mixture onto a baking tray and roast until edges are golden brown and the cauliflower is tender. Check the cauliflower halfway through and flip it around for even cooking. Serve!

(Air fryer cooking instructions: pour cauliflower mixture into the air fryer and roast at 180˚C for 15 minutes, mixing halfway through to ensure even cooking.)

Tip: I like to cook my cauliflower a little longer to get a little char on the edges for extra depth of flavour.

Summarized Recipe:

Curried Lemon-y Roasted Cauliflower

Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: sides, easy, <30mins, healthy, low cal, vegetarian
Serves: 4 (as a side) | Prep time: 15 mins | Cook time: 15 mins

Ingredients:

  • Seasoning mix:
    • 4 cloves garlic, minced
    • 2 Tbsps lemon juice
    • 1/3 cup (80ml) extra virgin olive oil
    • 1.5 tsp yellow curry powder
    • 1/4 tsp ground cinnamon
    • 1/2 tsp sea salt (cooking salt)
    • 1/4 tsp ground black pepper
  • 1 large cauliflower, cut in into florets
  • 1 medium red onion, sliced

Directions:

  1. Preheat oven to 220˚C (425˚F).
  2. Mix all the seasoning ingredients in a bowl and whisk together until combined: garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper.
  3. In a large bowl, combine the cauliflower and sliced red onions. Pour the seasoning mixture over and mix until all the cauliflower is coated. Pour the mixture onto a baking tray and roast until edges are golden brown and the cauliflower is tender. Check the cauliflower halfway through and flip it around for even cooking. Serve!

(Air fryer cooking instructions: pour cauliflower mixture into the air fryer and roast at 180˚C for 15 minutes, mixing halfway through to ensure even cooking.)

Tip: I like to cook my cauliflower a little longer to get a little char on the edges for extra depth of flavour.

Easy Classic Falafel


Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: mains, sides, easy, vegetarian, healthy
Serves: 10 falafels | Prep time: 15 mins | Cook time: 20 mins

Jump to recipe |

This quick and easy falafel recipe is fantastic and so versatile. You can serve it as an appetizer, a part of a salad, inside a wrap with veg, or even on its own as a quick snack. My favourite way is to put it in a pita pocket with some iceberg lettuce, diced tomatoes, cucumber, parsley, and hummus. It pairs perfectly with any yogurt-based sauce such as a tzatziki or a creamy mint yogurt sauce, or better yet a garlicky hummus.

Falafel is a popular middle eastern dish made of chickpeas and spices then deep fried – think of it as a chickpea fritter. Falafel is commonly deep fried in kebab/shawarma shops for an extra crunch, but you can make it healthier by either pan-frying it, air frying it, or even baking it in the oven. This recipe is pretty easy. The most laborious part is mashing the chickpeas but microwaving them first to soften it or pulsing it in a food processor first makes it much quicker. The rest is just mixing and forming them into patties. Toby and I ate them all in one sitting with a small side salad for lunch the other day, so I’d recommend doubling the recipe if you’re serving a few people or stash them in the freezer for a quick weekday meal or snack.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 can (400g) chickpeas, drained
  • 1 onion, roughly chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, peeled
  • 1 egg
  • 2 tsps ground cumin
  • 1 tsp ground coriander seed
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pinch cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 Tbsp olive oil
  • 1 cup dry bread crumbs (panko or regular)

Directions:

In a large bowl, mash the chickpeas until they’re all crushed and pastey. I like to use the back of a ladle. You can also microwave them first to soften it to make it easier to mash. Do not use a blender – the consistency will be too thin and you’ll end up with mushy falafels. (You can also put it in the food processor and pulse it a few times then mash it to quicken the process.)

In a food processor, add in the onion, parsley, and garlic. Pulse until chopped into small pieces. Add it to the mashed chickpeas.

Add the rest of the ingredients except the bread crumbs to the chickpea mixture: egg, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and olive oil. Mix until everything is combined.

Add the breadcrumbs into the mixture half cup at a time until you get a thick paste, thick enough to form patties. If the mixture is too wet, add more breadcrumbs. If you add too much breadcrumbs the mixture will be too dry and crumble while cooking. If this happens to you, add in another egg.

Form the mixture into large golf ball sizes then slightly flatten them. You want about a 2cm thick patty. (Tip: If you want more texture and crunch, roll them in more breadcrumbs before cooking.).

Warm a skillet on MED-HIGH heat and pan fry the falafel in a drizzle of oil until golden brown on both sides (~3-4 minutes per side). You can also bake them at 180˚C (350˚F) for 15-20 minutes. Enjoy! Serve on its own, in a wrap, or tzatziki.

Summarized Recipe:

Easy Classic Falafel

Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: mains, sides, easy, vegetarian, healthy
Serves: 10 falafels | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

  • 1 can (400g) chickpeas, drained
  • 1 onion, roughly chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, peeled
  • 1 egg
  • 2 tsps ground cumin
  • 1 tsp ground coriander seed
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pinch cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 Tbsp olive oil
  • 1 cup dry bread crumbs (panko or regular)

Directions:

  1. In a large bowl, mash the chickpeas until they’re all crushed and pastey. I like to use the back of a ladle. You can also microwave them first to soften it to make it easier to mash. Do not use a blender – the consistency will be too thin and you’ll end up with mushy falafels. (You can also put it in the food processor and pulse it a few times then mash it to quicken to process.)
  2. In a food processor, add in the onion, parsley, and garlic. Pulse until chopped into small pieces. Add it to the mashed chickpeas.
  3. Add the rest of the ingredients except the bread crumbs to the chickpea mixture: egg, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and olive oil. Mix until everything is combined.
  4. Add the breadcrumbs into the mixture half cup at a time until you get a thick paste, thick enough to form patties. If the mixture is too wet, add more breadcrumbs. If you add too much breadcrumbs, the mixture will be too dry and crumble when you cook it. If this happen to you, add in another egg.
  5. Form the mixture into large golf ball sizes then slightly flatten them. You want about a 2cm thick patty. (Tip: If you want more texture and crunch, roll them in more breadcrumbs before cooking.)
  6. Warm a skillet on MED-HIGH heat and pan fry the falafel in a drizzle of oil until golden brown on both sides (~3-4 minutes per side). You can also bake them at 180˚C (350˚F) for 15-20 minutes. Enjoy! Serve on its own, in a wrap, or tzatziki.

Feel free to make these ahead of time and freeze them!

Not KFC: KBC – Korean Baked Cauliflower in a Sticky Sweet & Spicy Sauce


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: sides, main, snacks, vegetarian, healthy, appetizer, asian
Serves: 4 | Prep time: 60 mins | Cook time: 30 mins

Jump to recipe |

In an attempt to eat healthier, I stumbled across this recipe by Chez Jorge. Toby has an undying love for Korean Fried Chicken so of course we had to try this recipe as soon as we saw it. The recipe turned out fantastic and the flavours were just like classic Korean fried chicken except we felt guilt-free eating the whole batch in one sitting. Even Toby’s parents were raving about it and asked for the recipe. I’ve made this a handful of times since and always find I run out of the breading ingredients way too early, so I’ve adjusted the recipe to double the coating, but the main recipe is essentially the same. I’d recommend checking out Chez Jorge’s original recipe and the beautiful food photography.

This recipe is on the spicy side so if you’re not a fan of spice, either get a mild gochujang or lessen the amount of it in the sauce. You can serve this as a side dish or eat it as a main with a small side of rice or cold noodles to break up the bold flavours.

I will warn you, this recipe does take some time to prepare and you’ll probably get really tired of breading all the cauliflower florets, but I promise it’s worth it! This recipe is also air fryer-friendly so you can get in a little extra crunch!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 large cauliflower, cut into florets
  • 2 cups all purpose flour
  • 2 Tbsps potato starch or corn starch
  • 2 cups raw almonds
  • 3 cups Panko breadcrumbs
  • 3 Tbsps white sesame seeds, to finish (optional)
  • Buttermilk Brine
    • 3 cups milk or any non-dairy milk (ie. soy milk, almond milk)
    • 3 Tbsps lemon juice
    • 3 tsps cayenne pepper
    • 3 tsps white pepper
    • 1/2 tsp ginger powder
    • 3 tsps garlic powder
    • 3 tsps fine sea salt
  • Sticky Spicy Sauce
    • 2 tsps sesame oil
    • 1.5 tsps ginger, grated
    • 6 cloves garlic, finely minced
    • 1 cup mirin
    • 1/4 cup sriracha
    • 1/4 cup light soy sauce
    • 1/2 cup maple syrup
    • 4 tsps rice wine vinegar
    • 1/4 cup gochujang (Korean chilli paste)

Directions:

Make the brine: In a large wide-based bowl or pan, mix all the ingredients for the brine (milk, lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, salt) and add the cauliflower florets in and mix it around. Cover and refrigerate for 45 minutes.

Place the raw almonds in a food processor and pulse until you get small coarse almonds pieces (do not blend – you don’t want it too fine or else you lose the crunch). Transfer the almonds to a bowl and mix with panko and set aside.

In another bowl, mix together the flour and cornstarch. Set aside.

Make the sauce: In a medium skillet on medium heat, fry the garlic and ginger in the sesame oil for 30 seconds then add in the rest of the ingredients (mirin, sriracha, light soy sauce, maple syrup, rice wine vinegar, gochujang). Simmer for a few minutes or until the desired consistency. You should have a sticky sauce. Tip: Don’t make it too thick or else it will be hard to evenly coat all the cauliflower.

Preheat oven to 215˚C (420˚F) and prepare two baking trays lined with parchment paper. You can also do this in an air fryer at 180˚C for 15 minutes.

Bread the cauliflower: Separate the cauliflower from the brine. Bread your cauliflower in this order, making sure to cover all sides:

  1. Dip into the flour/cornstarch mixture. Shake off excess.
  2. Dip into the brine. Shake off excess.
  3. Dip into the almond/panko and gently press it into the cauliflower to help it stick.

Place the breaded cauliflower on the baking trays and drizzle a bit of olive oil over the top. Bake at 215˚C for roughly 30mins or until golden brown. You can also do this in an air fryer at 180˚C for 15 minutes.

When the cauliflower is almost done, heat up the sauce until it’s hot and immediately toss the cauliflower in the sauce when it comes out the oven. Sprinkle with sesame seeds and serve!

Summarized Recipe:

Not KFC: KBC – Korean Baked Cauliflower in a Sticky Sweet & Spicy Sauce

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: sides, main, snacks, vegetarian, healthy, appetizer, asian
Serves: 4 | Prep time: 60 mins | Cook time: 30 mins

Ingredients:

  • 1 large cauliflower, cut into florets
  • 2 cups all purpose flour
  • 2 Tbsps potato starch or corn starch
  • 2 cups raw almonds
  • 3 cups Panko breadcrumbs
  • 3 Tbsps white sesame seeds, to finish (optional)
  • Buttermilk Brine
    • 3 cups milk or any non-dairy milk (ie. soy milk, almond milk)
    • 3 Tbsps lemon juice
    • 3 tsps cayenne pepper
    • 3 tsps white pepper
    • 1/2 tsp ginger powder
    • 3 tsps garlic powder
    • 3 tsps fine sea salt
  • Sticky Spicy Sauce
    • 2 tsps sesame oil
    • 1.5 tsps ginger, grated
    • 6 cloves garlic, finely minced
    • 1 cup mirin
    • 1/4 cup sriracha
    • 1/4 cup light soy sauce
    • 1/2 cup maple syrup
    • 4 tsps rice wine vinegar
    • 1/4 cup gochujang (Korean chilli paste)

Directions:

  1. Make the brine: In a large wide-based bowl or pan, mix all the ingredients for the brine (milk, lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, salt) and add the cauliflower florets in and mix it around. Cover and refrigerate for 45 minutes.
  2. Place the raw almonds in a food processor and pulse until you get small coarse almonds pieces (do not blend – you don’t want it too fine or else you lose the crunch). Transfer the almonds to a bowl and mix with panko and set aside.
  3. In another bowl, mix together the flour and cornstarch. Set aside.
  4. Make the sauce: In a medium skillet on medium heat, fry the garlic and ginger in the sesame oil for 30 seconds then add in the rest of the ingredients (mirin, sriracha, light soy sauce, maple syrup, rice wine vinegar, gochujang). Simmer for a few minutes or until the desired consistency. You should have a sticky sauce. Tip: Don’t make it too thick or else it will be hard to evenly coat all the cauliflower.
  5. Preheat oven to 215˚C (420˚F) and prepare two baking trays lined with parchment paper. You can also do this in an air fryer at 180˚C for 15 minutes.
  6. Bread the cauliflower: Separate the cauliflower from the brine. Bread your cauliflower in this order, making sure to cover all sides:
    1. Dip into the flour/cornstarch mixture. Shake off excess.
    2. Dip into the brine. Shake off excess.
    3. Dip into the almond/panko and gently press it into the cauliflower to help it stick.
  7. Place the breaded cauliflower on the baking trays and drizzle a bit of olive oil over the top. Bake at 215˚C for roughly 30mins or until golden brown. You can also do this in an air fryer at 180˚C for 15 minutes.
  8. When the cauliflower is almost done, heat up the sauce until it’s hot and immediately toss the cauliflower in the sauce when it comes out the oven. Sprinkle with sesame seeds and serve!