Salmon Yogurt Dip


What you need:

  • food processor

  • knife

  • chopping board

  • rubber spatula (or regular spatula or spoon is fine too)

What goes in:

  • three packs of smoked salmon

  • red caviar

  • celery

  • half a cucumber

  • 100g of sundried tomatoes

  • fresh dill

  • two garlic bulbs

  • one small red onion (or half of a large red onion)

  • greek yogurt (I used Fage)

  • softened cream cheese

  • pink salt (regular salt is fine too)

  • grounded pepper

  • baguette or crackers 

  1. Chop the celery into medium size chunks. Chop the cucumber in half. Keep one half in the fridge. Chop the other half of the cucumber into medium size chunks. Add both into the food processor.

  2. Add the garlic, sundried tomatoes, onion, and fresh dill into the food processor. Season with about a pinch of salt and pepper to taste. Pulse the mixture twice or three times. The mixture should still be quite chunky.

  3. Add half of the softened cream and about half a tub of fage into the food processor and pulverize until mixed well. Tip: If you prefer a chunkier dip, pulse the mixture once in step two and only pulse the mixture two or three times after the yogurt and cream cheese have been added.

  4. Mix in the red caviar and it’s time to eat. 

This one will get even your tongue dancing (it's that good)! 

Tip: The dip goes really well with Japanese seaweed crackers too!


Nutty Protein Pancake


Yes, like most humans, I do have those days where I am madly craving pancakes. I mean honestly who doesn’t love a soft stack of fluffy edible pillows. If you aren’t a fan of pancakes (GASP!), I have nothing more to say to you.

Here’s the truth, I have been trying for too long to make a good pancake batter. I tried to use the different types of healthy alternatives to regular flour. Quinoa flour, flaxseed flour, and a few more I can’t recall anymore but I have failed to make a delicious stack. Probably due to my lack in baking skills, the texture never ends up right or it ends up tasting a little funny. Unfortunately (or maybe fortunately), my cravings for pancakes has never subsided. Thus, here I was walking down the supermarket aisle, tempted to have another go at a healthy batter. To my avail, I came across Bob’s Red Mill 10 Grain Pancake & Waffle Whole Grain Mix. This is where my pancake success story begins! (I don’t know if my excitement is translatable, but I AM MAD EXCITED that I’ve finally found a healthy pancake mix).

What you need:

  • large mixing bowl

  • small bowl

  • whisk

  • frying pan or griddle

  • paper kitchen towel

  • spatula

What goes in:


  • chia seeds

  • agave nectar (honey or maple syrup works well too)

What to do:

  1. Crack the egg open and separate the yolk from the white. Use the cracked egg shell to separate the yolk from the whites. Hold the yolk in one side of the shell and then passing it on to the other half of the shell; allowing the whites to drop into a bowl.

  2. Add the pancake mix, protein powder, and a pinch of baking soda into a mixing bowl and set aside.

  3. Lather some coconut oil onto the frying pan using a paper kitchen towel and leave the pan or griddle on low heat. This is to ensure the batter doesn’t stick to the pan or griddle. (I suggest scooping a tablespoon of coconut oil or pouring some into a small dish before using the kitchen towel to soak the coconut oil).

  4. Whisk the egg whites for a few minutes until it turns into a foam. Add the yolk in and whisk again. Once whisked well, pour the egg into the mixing bowl.

  5. Add the peanut butter and start whisking the mixture. Then pour the milk into the bowl. Note: If the mixture is too thick, add more milk. If the mixture is too watery, add more flour.

  6. Turn up the heat to medium heat. Wait 2-3 minutes before pouring the batter. Slowly pour the batter onto the pan or griddle. Pour towards the center of the pan or griddle, making sure there is enough space for the pancake to expand into a circle. Pour the desired amount for the desired size. Note: The more batter you pour, the thicker and larger the pancake becomes. Also, once the batter has been pour onto the pan or griddle, do not add more batter to the same pancake.

  7. Wait until the pancake starts to bubble all over, then that’s when you know it’s time to use the spatula to turn the pancake over. Pay attention to the sides of the pancake to judge whether the pancake is cooked through and ready to plate.

  8. Drizzle agave nectar onto the pancake and sprinkle chia seeds to top it off. Honey or maple syrup works well here too.

Enjoy these fluffy beauties!



Coconut Oil Yaki Udon


There’s a lot of things I love about Japanese food, but it’s always a strong contender for my palate. Simple and delicious. This is my take on the well known Yaki Udon, one of Japan’s star pub food. More commonly known to be listed on the menus of Izakayas (Japanese bar food), with my own twist on things of course. The unconventional use of coconut oil is what made the discovery of this recipe so pleasing. Enjoy!

What you need:

  • saucepan

  • frying pan

  • chopping board

  • chopsticks (or if chopsticks aren’t available, a fork will do)

  • strainer

What goes in:

  • pre-packed udon noodles

  • japanese fish cake

  • soft tofu or tofu of choice

  • yakiniku sauce

  • sesame oil

  • fresh spring onions

  • red onion

  • garlic

  • pink salt

  • sesame seeds

  • ground pepper

  • coconut oil

What to do:

  1. Start the water to boil. Once the water is at a boil. Throw in the pre-packed udons, cook for a few minutes before emptying into a strainer.

  2. Chop up the spring onions, red onion, and garlic. Throw the ends of three strands and chop the rest of the spring onions. Dice up the garlic until fine.

  3. Heat up the frying pan at medium heat. Add the tablespoon of virgin coconut oil along with the garlic and red onion, cook until browned. Then add a pinch of pink salt and ground pepper.

  4. Once the garlic and red onion is browned, throw in the udon and add about four tablespoons of yakiniku sauce and two tablespoons of sesame oil, or to taste. Sprinkle some sesame seeds before adding the tofu. Using the chopsticks to mix all the ingredients in and lacquer the noodles with the delicious juice in the pan.

  5. All that’s left, is to sprinkle fresh spring onions!

Time to enjoy this grub!

What makes this recipe special is the sweet touch of coconut oil. Coconut oil adds an unexpected but incredibly pleasant sweetness to the dish. As usual, just another recipe made on a whim, dictated by my loving tummy.


Spiral Anchovy Basil Pasta


Pasta is one of the most versatile ingredients around and I absolutely love it! You can really do anything with pasta (although the Italians out there might cringe at this statement).

I’ve always loved the classic aglio olio. A lot of why I love it so much is because it’s not so heavy on the sauce. In an aglio olio dish you’re really able to appreciate the texture and flavor of the pasta itself, without the clutter of the heavy sauces! The classic aglio olio dish is what has inspire this dish. Enjoy!

What you need:

  • pot

  • saucepan

  • spatula

  • food processor and/or chopping board

  • sharp knife

  • strainer (not necessary, but makes draining the pasta a lot easier)

What goes in:

  • brown rice vegetable spiral pasta

  • half of a green and yellow capsicum

  • a handful of fresh basil

  • sundried tomatoes

  • small can of anchovies

  • two cloves of garlic

  • two small chillies (or to taste)

  • pink salt

  • ground black pepper

  • virgin olive oil

What to do:

I like to chop most of my raw ingredients first and get everything ready before heading for the stove. It keeps me organized throughout the steps and helps me to avoid over cooking the pasta.

  1. Place two cloves of peeled garlic and the two chillies into the food processor, add a dash of salt and pepper and blend until fine. Then empty out the food processor. Alternatively, chop both ingredients until fine and season with salt and pepper. Place the ingredients aside once completed.

  2. Add the fresh basil, anchovies, and sun dried tomatoes into the food processor and pulse until fine. Alternatively chop all ingredients until fine. Make sure to add a dash of salt and pepper as well.

  3. Add water, a dash of virgin olive oil, and a dash of salt into the pot. Start heating the pot.

  4. Use the chopping board to chop half of a capsicum into small dices. Alternatively, instead of using two halves using one whole capsicum works as well.

  5. Once the water starts to boil add in the pasta. Cook for a couple of minutes. Stir the pot once in awhile. Note: Make sure not to boil the pasta for too long. You want to end up with an al dente pasta not a soggy pasta. Remember after boiling, the pasta will be cooked more with the other ingredients.

  6. Pour the pasta into a strainer to drain and leave a little of the starchy water in the pot. Let both rest aside.

  7. Heat the saucepan on a medium to low heat and add a dash of olive oil. Add the garlic and chillies and cook until the garlic browns. Once browned add the basil mixture into the saucepan and mix well.

  8. Add in the cooked pasta, a dash of the starchy water, and some olive oil. Mix well until all the pasta is coated well with the mixture.  Taste and add a dash of salt and pepper if needed.

And it’s time to plate!