Roast Cabbage (Vegan steak)

Trying out a new recipe today - Vegan steak. Haha, why the name? Because it was supposed to be a low carb meal, but i serve with some proteins and baked greens to make it more well balanced. 

I cut them into quarters and season them before baking them to a charred finish. As I cooked some beef stew for dinner, I actually took them out at 20mins point and scoop some gravy n beef, sprinkle with some cheese and bake it for another 20mins. 

This is how it looks after the 20mins. After adding the beef stew, I send them in for another round of baking to finish it up. See my end dish, serve with greens and proteins! Wonderful meal ❤️ 

If you are cooking it for a low carb meal, jus topped with some pizza cheese and chopped tomatoes for extra flavours halfway thru the bake ❤️ Enjoy!

Roasted Cabbage (Vegan Steak)

1/2 cabbage, cut into 4 quarters

Chilli powder

Garlic powder

Black pepper

Mix herbs

Olive oil

1) Wash and cut cabbage into 4 quarters

2) Sprinkle olive oil and the seasoning and rub all over the cabbage

3) Bake for 40mins x 200deg and serve as preferred

Pistachio Scones

I think by now, most would have guessed how much of a pistachio lover myself is. 😂 Sorry I made a bottle of pistachio butter and I love it so much. I just had to try all the recipes that I have kiv in my notes to see if they are edible and worth the carbs (altho i tweak them to a low carb version) 

Using my thermomix, 1mins is all it takes to knead them to come together. And the inbuilt scale, I can just weigh them all in and then get the dough done! 

I spread a layer of my homemade pistachio butter for extra flavour! Oh my, I love the combination! It helps to makes the scones not so dry as this recipe doesnt uses any butter. And it is slightly more crunchy than crumbly as most scones are. I love the bitterness of tbe cocoa nibs as well. Nice combi with pistachio. 

Guess what!! Each scones is less than 100kcal! Hard to imagine right!! Off to school they are! ❤️

Pistachio Scones

120g Almond flour

40g Wholegrain flour

20g Replacement sugar

50g Oat milk

1g Baking powder

20g Cocoa nibs

20g Pistachio, chopped

1) Put all ingredient in thermomix and knead for 1min

2) Put dough and form a square disc, fold into halves and repeat 3 more times

3) Roll out and spread pistachio butter

4) Foll into halve and cut into 8 triangles

5) Bake 180deg x 15mins

Pistachio Cheese Tart

Been craving a lot of sweet stuff lately and felt really sinful buying and eating all the sugar, have been looking up recipes and inspirations ftom IG and 小红书. 

If you noticed, most of my creation involved PISTACHIO as I am a big fan of it. 😂 Even my firstborn as well. 

Since dinner clean up was done and I was slightly free on a weekend night, decided to make this variation of pistachio cheese tart to see how it taste!

Very fast to do up the tart base but the ‘shaping’ a bit got me tired cos I am bad with all this nimble works. Afterwhich I quickly mix up the pistachio filling with my thermomix and send them to bake. 

Smell so nice when it was baking. And while it bakes i mix up topping and leave it in the fridge and make some crushed pistachios to make it looks nicer! 

This is the cross section of the tart. This Pistachio cheese tart is around 270kcal versus a normal one at ard 350kcal. I would say its quite a reasonable indulgence as its homebaked and without any preservatived used. 

It is not overly sweet, and not cheesy. Very refreshing and nice for a dessert after meal. 

Pistachio Cheese Tart

Tart base:

75g Chocolate chips

30g Coconut oil

100g Rolled oats

Filling:

100g Plain yogurt

10g Sugar replacement

10g Cornstarch

1 Egg

1 Cheddar cheese

30g Pistachio butter

Topping: 

1Tbsp Yogurt

2Tbsp Pistachio butter

1) Melt chocolate and coconut oil over hot water then stir in rolled oats till all is coated

2) Press each cupliners with the tart base ingredients and set aside to chill first

3) Put all ingredients for filling in thermomix and blend til smooth (approx 30sec Speed5, blend again if needed)

4) Fill each tart to slightly full and bake 180deg x 30mins

5) Chill tart overnighy and top with above topping. Sprinkle some chopped pistachio for deco

Pistachio Chocolate Chip Cookies (Whole wheat)

 

Saw this IG story of this chocolate chip cook with pistachio butter as filling. Looks so so so good! Just had to bake them. (Blame it on the hormones)

A quick mix, this is how it looks before baking. Was such a meas trying to wrap the filling. I was never good as wrapping filling for cookies! 😂😂

After baking, they spread out slightly and even expand in sizes. I would think possible to make into 10 pieces for better portion control. 😂 Using whole wheat flour, and mistakenly I mixed up 2 recipes inspirations and thankfully they still taste good! At approx 180kcal per cookies, I would say its very worth the calories and can satisfy my cravings!  

Altho the sad part is that the filling isnt like lava. It sort of dry up inside like a layer of ‘cream’? I can still taste the subtle flavour of my pistachio butter in it. Do give it a try and if you know how to make lava filling, please share with me! 

Pistachio Chocolate Chip (Whole wheat)

80g Butter

10g Sugar

10g Brown sugar

1 Egg

150g Whole wheat flour

3g Baking soda

1g Baking powder

1.5g Cinnamon powder

15g Chopped nuts

50g Dark choc chips

~5g x 9 Pistachio butter (for wrapping in cookie dough)

1) Mix soften butter with sugar well and add in egg gradually and mix til smooth

2) Add all remaining ingredient til it comes to a soft dough

3) Gently pick up 1 spoonful of cookie dough and wrap pistachio butter as filling

4) Spread then slightly apart as it spreads during baking

5) Bake at 180deg x 25mins

Pistachio Cookies (Whole wheat version)

Been wanting to bake cookies but super lazy.  Chanced upon this pistachio cookies and immediately caught my attention. ❤️

Why? I have been finding reasons to make my pistachio butter again and I LOVE PISTACHIO! I saw a few bakes using pistachio so now I CAN MAKE THEM! hahaha.

Saw this low carb version in 小红书 and I tweak it slightly with whole wheat flour for a healthier version. The smell of the baking earlier on really really got me so excited and cant wait to have 1!  

Pistachio Cookie (Whole whear version)

70g Butter

40g Sugar

1 Egg (60g)

20g Pistachio cream (I used bomemade pistachio butter)

120g Whole wheat flour

1tsp Baking soda

Some chocolate buttons and crushed pistachio for deco

1) Mix soften butter and sugar til well mixed

2) Add in eggs gradually and mix well

3) Add in pistachio cream and mix well

4) Add in dry ingredients and mix well

5) Divide into 10 pieces and wrap each with a chocolate button

6) Leave them lightly spread out baking tray and sprinkle crushed pistachios on them

7) Bake 180deg x 20mins

Flourless Protein Brownie

Been wanting to try this kind of protein brownie for the longest as sometimes you just crave for that RICH CHOCOLATE DESSERT. But yet at the same time, you dont want to indulge in so much sugar at the same time. So usually I go for my dark chocolate to satisfy my cravings. 

Today took some time to do a quick mix. Bascially just mix them up or for me, I throw them in my thermomix easy mixing. Barely 5 minutes work! 

The taste is rich, not sweet but super super rich in the chocolate taste that can satisfy any chocolate cravings. Texture wise, its not too dry, slightly soft and crumbly. I would say it almost taste like a chocolate pound cake!

I would recommend to eat it with yogurt as topping if you are worried that the chocolate taste is too rich, and balance off with some tangy strawberries or blueberries! It goes so good as a breakfast when you crave sweets! 

Flourless Protein Brownie (adapted from 小红书)

3 Bananas (apprx 250g)

2 Eggs

50g Yogurt

120g Protein Powder (I use choc flavour)

50g Sugar (can replace with 

1tsp Baking powder

30g Cocoa powder

50g Oat milk (can use any of your choice)

1) Mix banana, eggs, yogurt well (Thermomix: 1min Speed 3)

2) Add in remaining ingredients and mix well (Thermomix: 30sec Speed 3)

3) Top with some nuts or chocolate chips of your choice

4) Bake 170deg x 35mins

Cabbage Pizza

Today is an idea inspired from 小红书. Been wanting to try as it looks delicious. Depending on what ingredients you top it with, it will make up for the protein in this meal and the cabbage is the greens you need. 

Easy to assemble and cook. Just dump it in airfryer or oven. Can you still see the cheesy pulls from the parmesan I used. Next round I gonna try with cheddar or mozerella as I believe will be a better fit! And probably add some tomato puree! 

Cabbage Pizza

1 small portion of cabbage

Pizza cheese (I use parmesan this time) 

Shrimps

Tomatoes

Seasoning: Black pepper, chilli power, pink salt

1) Slice cabbage into a disc

2) Rub seasonings on it and bake 180deg x 15mins

3) Put ingredients on top and continue to bake another 10mins

4) Enjoy

Waffles (with fillings)

Been wanting to try making waffles in the morning for lunchboxes to school. Finally saw 1 recipe that I can prep night before and use in the morning. 

Decided to have a go. Interesting is this recipe can be used on its own (can add own sugar for taste or serve with honey) or can be a sweet waffle with raisins or choc chips, or can even be a savoury version with ham & cheese.

This is how the dough is like after a night of resting in the fridge. I took out my choclate buttons as its too big for my waffle maker. Added raisins instead for a sweet waffle. 

Taste is soft, and it is not sweet at all on its own. Feel free to add some sugar to the batter if yoi prefer a sweeter taste. For me, I drizzle with a bit of honey and raisins for the youngest to bring to school. Added some sausages and blueberries for recess too! 

 

Waffles (with fillings)

150g Plain flour

110g Milk

2g Yeast

2 Eggs

1) Mix all ingredients together and let it rest overnight

2) Stir in filling of your choice, I added raisins

(Can add ham etc for savoury)

3) Use waffle maker to bake/toast til its cooked and golden brown

Overnight Oat (Inspired by Pamela Reif)

Been having overnight on off, depending on my mood for the next day breakfast or as dessert. Always love high protein meals as it helps with my active lifestyle as well.

Saw this Pamela Reif recipe and was inspired to have it for breakfast so quickly make it before I sleep so that I have ample time to chill them overnight.

I love the crunchy chocolate top, especially after the granola actually sets in with the melted chocolate after it hardens. Feel like having the outer layer of rochere to me. Yums! 

And this time round I made the chocolate layer slightly thinner, less greedy and it breaks up well. Sharing with you my own variation of this Overnight oat! ❤️

Overnight Oat (Pamela Reif, modified slightly)

Oat layer:

40g Rolled oats
1tsp Chia seed

20g Protein powder

Oat milk, jus enough to stir them well

Yogurt layer:

2Tbsp protein yogurt 

1/2Tbsp biscoff

Chocolate layer: 

5-6 Dark choc buttons

Toppings:

Homemade chocolate granola

1) Mix the oat layer well for the base

2) Mix the yogurt layer and put nicely over the oat

3) Pour the melted chocolate over and spread nicely

4) Sprinkle some granola and chill overnight

Oat Waffles

 

Saw this recipe from 小红书 a while back and was really intrigued as how it would taste. First I feel its quite healthy, using only oats, milk and eggs. Secondly no flour or sweetener added. Great for people with diabetic issues. 

Since its the school holidays, decided to make them for breakfast since I am working from home. I pre-mix the batter and let it rest while I go and wash up and get ready. 

Once my waffle naker is hot, I brush with some butter and put 1 spoonful in, and let it cook. Sorry, didnt take note of the time as I use visual to guage instead. To see how golden brown n cooked it is then I remove. 

The textute is crispy and you can bascially taste oats. Its slightly dry and its bland since no sweetener was use, I would recommend to eat with honey drizzle or with some jam or spreads. 

I had it with a tablespoon of pistachio spread I made previously that I mixed with tablespoon of yogurt. Taste great with the pistachio bits. My boy had it with honey and he enjoyed so much ❤️

Used the balance batter and make them into small waffle bites! Am sure they taste great with milk and eat like cereals! Gonna have it for tea break! 

Oat Waffles

150g Rolled oats

100g Milk (can add more if u prefer)

2 Eggs

1) Mix all ingredients together and rest for 15mins

2) Preheat waffle maker n brush with oil

3) Put 1 spoonful of batter and let it cook til golden brown

4) Serve with preferred toppings or jams

Baked Salmon Veggie Cups

Seen a similar recipe using carrots and sweet potato as the base. Filling was just an egg per piece. Decided to improvise a bit as making it into a meal for my family.

Adding salmon and beaten egg with cheddar slices as the filling with the base using zucchini and carrots. ❤️

Baked some brussel sprouts and cherry tomatoes on vines. Squashing each baked tomatoes on the sourdough and it taste so good! Love it! 

This is how it looks cut halfways. The salmon is still juicy and goes very well with the whole baked cups. Filled with omega, protein and healthy fats, using only pink salt n black pepper for seasonings, I would say its a very healthy meal for all!

Baked Salmon Veggie Cups

2 Eggs

100g Pizza cheese

1 Carrot, cut into strips

1 Zucchini, cut into strips

1Tbsp flour

1Tbsp garlic powder

Pinch of salt n black pepper

Filling: Salmon slices (optional)

4 Eggs, beaten

Cheddar slices

1) Mix everything up except for the filling portion

2) Put spoonful into cupcake tray and press it down like small cups and bake for 15mins x 180deg

3) Remove baked cups from oven and press with spoon to shape it more

4) Put 1 slice of salmon in each cup and pour beaten eggs to fill up

5) Top with cheddar slices and bake 10mins x 180deg

Peanut Butter Jam Muffin

Saw this interesting recipe way earlier and decided to try them today! I love peanut butter and jam and was curious to know how would they taste! And also, seeing that it used peanut butter as part of the recipe, I am really really so intrigued to know! 

I am using this peanut butter spread, love how creamy and smooth this is. Always yummy with my overnight oats and bread slices! Just the right taste I want when I am craving peanut butter. The strawberry preserve I am using was gifted by my lovely collit who got her hub to bring back from Germany! So sweet of her! I love it so much as it is natural sweetness with a slight tangy, not like our store-bought ones so sweet! 

While baking them, smells so so good! The peanut butter smell makes me so hungry! They rises nicely and some had the jam exposed on the top. 

This is how soft it is! Hub had 2 at a go and the kids love it so much. Hub says sweetness is just nice and asked for more jam next round. This is gonna be another frequent bakes for us!  

Peanut Butter Jelly Muffins

Recipe from Cookidoo, makes 12)

70g unsalted butter

200g Peanut butter (smooth)

85g Light brown sugar (Used 70g)

1 Egg

115g Yogurt (Accidentally added 130g)

130g Milk (Reduce to 110g as over add yogurt)

1tsp Vanilla

1tsp Baking powder

1/2tsp Baking soda

170g Plain flour

Pinch of salt

150g Strawberry Jam (I didnt weigh, just put small teapoon in the middle batter)

1) Add butter, peanut butter and sugar - 15sec speed 4

2) Add the remaining ingredient, except strawberry jam - 10sec speed 4

3) Scrap down and mix again - 5sec speed 4

4) Fill cupcake case to half and make a hole in middle of batter and put teaspoon of jam

5) Cover top with more batter

6) Bake 180deg x 22mins

Rice Paper Rolls

Finally decided to try these air-fried rice paper rolls today! Saw a lot of rice paper ideas and have been wanting to try them as they are lower in carbs and looks so nutritious, especially when I know I do not need to deepfry them. 

This was my meal this evening, serving alongside some salad and homemade cheese pork balls which I will share the recipes soon. 

Can you hear how crispy they are? Although I didnt eat them inmediately, probably around 15-20mins later, they were still quite crispy. But of cos to enjoy them best, its good to serve them right out from the airfryer.

Rice Paper Rolls

8 Rice paper

Some leftover grilled chicken

Baby spinach

A round plate of water (for wetting rice paper)

1) Shred grill chicken into strips (or any filing you prefer) 

2) Wet rice paper in plate, swirl 1 tound quickly

3) Place baby spinach, chicken and roll them up quickly

4) Place wrappred rolls on airfryer paper

5) Brush the top lightly with oil

6) Airfry 180deg x 10mins, checking the crispiness at 5-6mins mark and flip them again to continue airfrying to the crisp you prefer

7) Serve warm. 

Protein Chiaseed Yogurt Jar

 

Saw this high protein chiaseed pudding on The Conscious Plant Kitchen and intrigued to try. So I decided to do something that I would love to have for dessert.

Decided to make then ahead for breakfast at work. Starting the day with a high protein meal so that it keeps me away from unneccesary snacking as well.

After recording down all the ingredients that I used to make this yogurt jar, 25g of protein worth. Yay! And it makes my breakfast so yummy, almost like having dessert for a meal. ❤️

My homemade coffee granola added a huge punch to the mildly chocolate flavoured from the protein powder. Its a wonderful combination. Do try it! 

Sidenote, probably my appetite is smaller. I would make into 2 portion for my next attempt and reduce the chiaseed portion to to 2/3 for 2 servings as I prefer a thinner layer for the chiaseed layer. I personally love the yogurt portion more and find it jus nice. 

Protein Chiaseed Yogurt Jar

(Inspiration from TheConsciousPlantKitchen)

20g Chiaseed

106ml Soy Milk

1tsp Honey

100g Hi-protein Yogurt

10g Chocolate Protein Powder

2 Weetbix

5g Unsweeten Cocoa Powder

30g Soy Milk

Homemade Granola

1) Mix chiaseed, soy milk and honey. Stir well and set aside. Stirring once a while to mix it up well

2) Mix yogurt and protein powder and set aside

3) Crushed 1 weetbix and mix with 30g soy milk and cocoa powder. Press it to bottom of container

4) Put chiaseed mixture in, it should be slightly thicker consistency already. 

5) Crushed 1/2 of weetbix on top of the chiaseed mixture layer

6) Pour yogurt mixture in and crushed remaining 1/2 weetbix on top and top with granola

7) Chill overnight. Eat cold as a dessert or a high protein breakfast

Coffee Granola

Decided to fnally make my own coffee granola! Been looking for coffee granola and most of them are pricey, and the sugar level too. 

I mixed all the ingredients together and took the coffee from my favourite espresso capsule. Already excited to see the end products. Added all my favourite ingredients in my favourite coffee flavour. Yums!

Keeping them in a airtight container for snacks or as a topping with yogurt. Try it! You can also omit the coffee if you are not a fan or substitute with protein powder for a high protein snack, or even matcha powder or cocoa powder! Enjoy! 

Coffee Granola

100g rolled oats

30g chia seed

10g coffee powder (i use my espresso capsules)

30g pumpkin seeds

30g sunflower seed

30g almond/walnut mix

50g honey

23g coconut oil

1) Mix all the above til well combined

2) Spread them out on baking tray and bake 10-15mins x 160deg 

3) Stir them lightly and bake another 10mins

4) Cool them well and store in airtight container

Chickpea Chips

Decided to make my own chips for snacking, somethinf savoury and spicy. Been finding such healthier chips but their spice is always dissappointing. 

Saw this recipe when I randomly browsing on IG, lead me to this blog and all looks so interesting. This caught my attention and I decided to try and season it to the way I prefer.

Recipe says bake for 6mins. I baked 10mins for the first batch and the second batch i left it inside slightly longer and it seems more crispy n browned. I think I would go with a 12mins baking time the next round.

Flavour is jus nice. But for the spice gal I am, I think I will maybe add 0.5tsp more of chilli powder next round. Do try this recipe, I personally love it! 

Chickpea Chips

(reference to TheConsciousPlantKitchen)

120g chickpeas (I use organic chickpea and blend to fine)

30g olive oil

30g lukewarm water

1/2tsp sea salt

Flavour: 1tsp of garlic powder, blackpepper and chilli flakes each

1) Mix all ingredients together til it comes into a dough

(I use thermomix on turbo mode to blend til chickpeas are fine grain, added all the remaining ingredients and knead for 30seconds)

2) Roll half dough cut n cut into small squares, line them with space in between

3) Bake 180deg x 10mins

4) Cool thoroughly and store ib airtight container

Simple Flammkuchen

So what is Flammkuchen? Its a crispy base without any pizza sauce base and topped with cheese, onions etc and bake directly. Its like another variation of pizza.

Today decided to do a easy dinner for the 3 kids since hub and myself are eating light. We baked some zucchini, made some sweet potato, corn & egg salad along with it.

This base i tried to roll as thin as I can as I love crusty base. And topped with some cheese sausage, tomato paste and parmesan block that I used my thermomix to blend for me too. See how nicely blended it is. I love that I can blend them into coarse grains ❤️

Simple Flammkuchen - my way

(Recipe from Cookidoo)

Dough:

250g Plain flour

120g Water

30g Olive oil

Pinch of salt

Toppings: Tomato paste, Pamesan, Sausage

1) Put all ingredients for dough and knead 2mins

2) Wrap dough in cling wrap n rest for 30mins

3) Roll out n top with ingredients of my preference

4) Bake at 250deg x 15mins or til top is crispy and nicely charred

Blueberry Coffee Cake

Today baked a Blueberry Coffee Cake for school snack. Been wanting to try this recipe and finally gotten some korean frozen blueberries that was on promo last weekend, just nice to use them for this! 

This recipe uses plain flour, but with the addition of yogurt, the whole cake is so soft. And no, it does not use any coffee, and my guess for the name is due to the cake is eaten during tea/coffee time? 

The topping is slightly sweet, which I think I will use only brown sugar for the next round and probably 2x of the flour so that there is more crumbly crumbs on top! I love struseel tops!!

The cake base itself is soft n moist. The tangy from the blueberries even out the whole cake. Totally love it! ❤️ Do give it a try. 

Blueberry Coffee Cake

(Recipe from Cookidoo, slight modifications)

Toppings: 

2Tbsp butter

2.5oz sugar

2oz brown sugar

1oz plain flour

1tsp ground cinnamon

1/4tsp salt

1pinch ground nutmeg

1oz chopped pecans (i use walnut n almond)

Cake batter:

6oz yogurt

2oz olive oil

1tsp vanilla paste

2 eggs

8oz plain flour (keep 0.5z to toss blueberries)

1tsp baking powder

1/2tsp baking soda

1/2tsp salt

1pinch ground nutmeg

10oz blueberries (to be coated with 0.5z plain flour)

1) Add all toppings ingredients except nuts - 10s speed4

2) Repeat again

3) Add nuts - 2sec speed4 (i chop buts seperately from the strussel and repeat til i prefer the chopped sized)

Keep aside

4) Put all cake batter ingredients except blueberries - 15sec speed 4

5) Pour batter to greased tin, top with blueberries and then with strussel and lastly nuts

6) Bake at 180deg for 55mins