Appetizers & Soups, BLOG, Healthy Eats Recipes, Main Dishes

Sesame Chicken Wraps

Toasted sesame oil is delightfully powerful stuff – just a couple of teaspoons infuses the filling for these crunch lettuce wraps with tis distinctive nutty, toasty flavour.

Ingredients (Serves 4):
1/4 cup apple cider
1/4 cup coconut aminos
2 tsp toasted sesame oil
2 cloves garlic, minced
1/2 tsp ground ginger
1/2 tsp red pepper flakes
1 1/2 lbs boneless, skinless chicken thighs
12 leaves butterhead lettuce
1/4 cup sliced green onions
4 tsp sesame seeds, toasted


  1. in a 4-quart slow cooker, stir together the apple cider, coconut aminos, sesame oil, garlic, ginger, and red pepper flakes. Add the chicken and turn to coat the pieces.
  2. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Transfer the chicken to a bowl. Use two forks to shred the chicken. Strain the cooking liquid. Add enough cooking liquid to the chicken to moisten. Serve the chicken in the lettuce leaves, sprinkled with the green onions and sesame seeds. 

TIP: To toast sesame seeds, heat in a small dry skillet over medium heat, stirring frequently, until fragrant and light golden-brown, 2-5 minutes. To quickly cool, transfer the toasted seeds to a small plate.

Organic Baby Fashion

Breakfast Made Ready: Potato-Jalapeno Frittata with Bacon

The trio of bacon, eggs, and potatoes is classic hearty breakfast food. Spice it up with jalapenos for the chilly mornings!

1 1/2 lbs small red potatoes
8 large eggs
1/2 cup thinly sliced green onions, plus more for serving
4 slices low sodium bacon, crisp-cooked and crumbled
1/4 cup pickled jalapenos, chopped
1/4 cup chopped freshly parsley (or coriander if you like a stronger hit)
1/2 tsp salt
1/2 tsp freshly ground pepper
Butter for greasing
1/2 tsp paprika
Your favourite salsa + hot sauce (optional)


Place the potatoes in a 6-q Instant Pot. Add 1/2 cup water. Lock the lid in place

Select Manual and cook on high pressure for 5 minutes. Use natural release. Discard water. Let the potatoes cool until easy to handle.

Meanwhile, combine the eggs, green onions, bacon, pickled jalapenos, parsley, salt, and black pepper. Slice the potatoes. Carefully stir into the egg mixture.

Place the rack in the pot. Add 1 1/2 cups water. Grease a 1-q souffle dish with butter. Pour the egg mixture into the prepared dish. Sprinkle with paprika. Place the dish on the rack. Lock the lid in place.

Select Manual and cook on high pressure for 20 minutes. Use natural release. Carefully remove the dish. Let the frittata cool on a wire for at least 10 minutes before slicing.

Spoon salsa on servings, top with additional sliced green onions, and serve with sriracha or hot sauce if desired.

Organic Baby Fashion

InstaPot: Sweet Potato Salad with Bacon and Egg

Yep, you read it right. Make your salad with an InstaPot.

They say your eyes eat before you do – this visually appeal, mouth watering dish could be served as a powerful breakfast to kick start your day, as a light lunch, or as a side for dinner.

Serves 4


1/2 cup slivered red onion
1/3 cup cider vinegar
1/2 tsp coarse salt
6 strips bacon, chopped
1-2 lb sweet potatoes, peeled and cubed into 1-inch pieces
8 large eggs
2 tsp coarse grain mustard
1/2 cup avocado oil or grapeseed oil
6 cups baby arugula
1/2 cup chopped walnuts, toasted

Make It

  1. In a small bowl, toss together onion, vinegar, 1/4 tsp of salt. Cover and let stand at room temperature while preparing the salad.
  2. To toast walnut, heat a skillet over medium heat, stirring until fragrant and lightly browned, about 2 minutes.
  3. On a 6-quaret Instant Pot, select Saute and adjust to Normal/Medium. Add in bacon to cook, stirring occasionally, until the bacon is crisp, about 8 minutes. Press cancel.Transfer bacon to paper towels to drain. Crumble bacon when cool enough to handle.
  4. Carefully pour 1 cup water into the bacon grease in the pot. Add sweet potatoes and pace eggs on the potatoes. Lock lid in place.
  5. Select Manual and cook on high pressure for 5 minutes. Use quick release.
  6. In a large bowl, combine water and ice, filling halfway. Carefully transfer eggs to the iced water to cool, about 10 minutes. Transfer sweet potatoes to another large bowl, set aside. Peel eggs and thinly sliced or halved or quartered.
  7. Drain onion, reserving vinegar. In a medium bowl, whisk together 1/4 cup of vinegar, mustard, remaining 1/4 tsp of salt. Slowly whisk in the oil until the dressing is well combined and thickened. Drizzle the potatoes with 1/4 cup of the dressing and gently toss to coat.
  8. To serve, place baby arugula on plates, top with sweet potatoes, eggs, drained onions, and bacon. Drizzle with extra dressing to taste. Sprinkle with walnuts.
Organic Baby Fashion

Four Forbidden Baby & Toddler Foods

Certain foods are a choking hazard to small children, especially those under the age of 4. See below 4 foods you should avoid feeding your baby and toddler under 4 years old.

1. Whole Hot Dogs

  • Go with nitrate-free hot dogs
  • Cut into noodle-like strips

2. Large Chunks of Meat, Cheese, or Fruit

  • Meat usually takes a bit more chewing. Cut them into small pieces no bigger than the size of our fingertips.
  • Slice or shred cheese.
  • Serve riped fruit.

3. Whole Grapes

  • Babies cannot take whole grapes, or even halved. Slice them or better yet, puree them.

4. Honey

  • Honey can contain spores of bacterium which can be too harsh on baby’s immature digestive system, hence causing fatal illness or allergy if consumed.
  • Wait until after they turn 1 year old.
Appetizers & Soups, BLOG, Healthy Eats Recipes

Chinese Chicken Corn Chowder

Got left-over chicken that you don’t know what to do with? Fix up some comforting soup for the family in no time! Chinese soups tends to be more liquidy, up the amount of corn starch if you want a heavier texture!

Serves 4

2 tsp oil
1 chicken breast, cut into think strips
1 garlic clove, finely chopped
¾ in piece of ginger root, peeled and finely chopped
A dash of sesame oil
2 ½ cups of chicken stock
1 small can of creamed corn
2 tsp cornstarch
1 tsp water
1 egg, lightly beaten
1 tbsp light soy sauce (optional)
Salt and ground white pepper
2 tbsp frozen corn kernels
1 stalk of green onions or chive, finely chopped

Make It

1. Heat the oil in a large pan and sauté the chicken with garlic, ginger, and sesame oil over a low heat until just cooked but not browned.

2. Add the stock and corn and bring to a boil. Simmer for 10 minutes.

3. Shred the chicken finely and return to the pan.

4. Blend the cornstarch and water to a paste, then beat it into the soup, stirring until thickened. Simmer for 5 minutes.

5. Put the beaten eggs into a small jug. Keep whisking the soup while you pour in the beaten egg so that it distributes in strands through the soup.

6. Whisk in the soy sauce, if desired, and season to taste with salt.

7. Serve garnished with corn kernels, green onions, and ground white pepper.

BLOG, Healthy Eats Recipes, Main Dishes

Smoked Salmon Plate

You got a pack of smoked salmon. But it’s quite boring eating it as is. Make it a plate with some cucumbers and avocado and voila – a breakfast to fuel your day.

Serves 2

1 small cucumber
6 sprigs of fresh dill
100g smoked salmon
1 ripe avocado
2 tbsp cottage cheese
A pinch of salt
2 tbsp red wine vinegar
1 tsp extra virgin olive oil
A pinch of freshly ground pepper

Make It

  1. Strip cucumber lengthways into fine ribbons. In a bowl, toss it quickly with salt and red wine vinegar. Mix in most of the dill.
  2. Drape and divide smoked salmon between two plates.
  3. Halved, deseed, and peel the avocado. Add to plate. Pile cucumber ribbons delicately to one side. Spoon over cottage cheese. Drizzle with olive oil. Add a pinch of freshly ground pepper. Garnish with remaining dill.

Appetizers & Soups, BLOG, Healthy Eats Recipes

Crockpot Tom Yum Soup

Spiced up your night with this savoury asian soup, served alone or as a soup base for your noodle (egg noodle or udon)!

Serves 6


1 1/2 lb boneless, skinless chicken breast, cut into 1/2 inch pieces

4 cups chicken broth

1 can diced tomatoes, drained

1 medium yellow onion, chopped

8 oz shiitake mushrooms, stemmed, caps sliced

1 large yellow bell pepper, chopped

2 stalks lemongrass, crushed

2 tbsp fresh lime juice

3 tbsp coconut aminos

2 tbsp fish sauce

1 piece fresh ginger, peeled and minced

1 tsp salt

1 Thai chile pepper, seeded, chopped

4 fresh makruit lime leaves

Chopped fresh Thai basil or sweet basil

Chopped fresh cilantro

1 lime, wedged

Make It

  1. In a 4-quarter slow cooker, combine chicken, broth, tomatoes, onion, mushrooms, bell pepper, lemongrass, lime juice, coconut aminos, fish sauce, ginger, salt, Thai pepper and lime leaves. Stir to combine.
  2. Cover and cook on low for 4 hours. Remove lemon grass and lime leaves. Garnish with basil and cilantro and serve with lime wedges.