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.

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.
Appetizers & Soups, BLOG, Healthy Eats Recipes

Homemade Onion Soup Mix

Sometimes you have some extra bread and you just suddenly crave for some onion soup to go with the bread but you don’t have any frozen soup at home, or that the spice store is closed. Store bought onion soup mix are packed with preservatives and sodium. Making your own mix is super and easy plus you can have it at 3 in the morning

Makes 1 Serving

1 tbsp (15g) dried minced onion

1 tsp sodium free beef bouillon

1/2 tsp onion powder

1/2 tsp freshly ground black pepper

1/2 tsp paprika

In a bowl, stir together all ingredients. Store mixture in an airtight jar.

BLOG, Cooking for Little People, Healthy Eats Recipes

Back to School: Nut-Free Cranberry Balls

I always have some SUPER-snack on the counter for when my kid returns from school because that’s when she’s hungriest and I am rest assured that she has gotten some power food for the mind and body – I call it, WIN-WIN. Oh, did I mention it’s nut-FREE? Roll some up for your kids’ party next time.

Makes about 10 balls

1 1/4 cup pumpkin seeds

3/4 cup sunflower seeds

4 tbsp coconut oil, softened

1/4 cup + 1 tsp honey

2 tbsp cranberry powder, plus more for dusting

Pinch of salt

Make It

Mix pumpkin and flower seeds in food processor until they are finally ground.

Add remaining ingredients and process to reach a consistency that could hold up a ball shape

Roll them, shape them

Served dust with cranberry powder

Appetizers & Soups, BLOG, Healthy Eats Recipes

Easy Appetizer: Bacon Wrapped Shrimp

This is a lovely starter to make under the broiler, in a griddle pan or on the barbeque. The only difficulty will be wanting to eat too many of these delicious mouthfuls. But fairly large shrimps, but not too big – one or two bites is perfect.

Serves 4

450g (or 1 lb) jumbo shrimp

225g bacon slices

About ½ cup olive oil

½ baguette, sliced

Freshly ground black pepper

Parsley, finely chopped or leave flatleaf

1 lemon wedge

Make It

1. Shell the shrimp, if necessary, leaving the tail on and removing the intestinal tract (the black line down the back). Cut the bacon into long strips.

2. Wrap the bacon around the shrimp, securing with toothpicks if necessary.

3. Put the shrimp under the broiler, on the barbeque or in a hot griddle pan until they are cooked thorough and the bacon is beginning to crisp. If you have used raw shrimp, make sure they have turned pink right through the centre.

4. Meanwhile, heat the olive oil in a large skillet until it is fairly hot but not smoking. Carefully add the baguette slices and sauté for 1-2 minutes each side until golden and crisp. Remove from the pan and drain on paper towels.

5. Place the shrimp on top of the fried bread, season with pepper, and serve garnished with parsley and lemon wedge on the side.