2017-11-23

Dark Chocolate Pancakes

FOR 2 SERVINGS | INGREDIENTS:


- 200g mashed banana (from 2 small ripe bananas)
- 2 eggs
- 45g porridge or rolled oats
- 2tbsp unsweetened cocoa powder
- 30g dark chocolate chips
- 1/8tsp salt


Combine all ingredients in a bowl. Mix well.

Heat slightly greased frying pan to medium and add in a scoop (using a 4cm wide small icecream scoop) of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until bubbles released from top of the batter. Flip and cook for another 1-2 minutes until the other side is golden brown.

Garnish with banana slices, toasted almonds, honey or maple/agave syrup, etc.

2017-11-21

Oatmeal Porridge with Prunes & Apple

FOR 2 SERVINGS | INGREDIENTS:

- 80g porridge oats
- 50g prunes
- 250ml unsweetened soyo milk
- 250ml water
- 2 small apples (~85g each)
- optional: 30g toasted walnuts

(1) Combine oats, finely diced prunes, milk and water in a saucepan. Bring to a boil and then cook on low heat for 5 minutes, stirring constantly.

(2) Transfer oatmeal into serving bowls. Stir in chopped apples and top with toasted walnuts. Serve hot!

2017-11-19

Vegan Hot Chocolate Mug Cake

FOR 1 MUG CAKE | INGREDIENTS:


- 4tbsp oat flour
- 2tbsp light brown sugar
- 2tbsp unsweetened cocoa powder
- 1/4tsp coffee granules
- 1/2tsp baking powder
- 1/2tsp vanilla extract
- pinch of salt
- 2tsp flavorless oil
- 4tbsp unsweetened soy milk
- optional: 20g dark chocolate chips


Combine all ingredients in a microwavable mug. Mix well.

Microwave (800W) for exactly 1 minute. Allow to cool for minutes before serving. Garnish with mini marshmallows.  ENJOY!!!

2017-11-18

Salmon in Foil with Lemon, Garlic & Dill

FOR 2 SERVINGS


INGREDIENTS:

- 1 lemon

- 3 cloves of garlic, minced

- 1/2tsp dried mixed herbs

- 1/4tsp salt

- 1/8tsp ground black pepper

- 250g asaparagus spears, tough ends removed

- salmon fillets for two


(1) Grate lemon zest into a small bowl. Cut lemon in half and then cut two slices out from the center from each half and have the slices set aside. Juice the remaining lemon into the same small bowl.

(2) Also add minced garlic, dried herbs, salt and black pepper into the bowl. Mix well. Set aside.

(3) To build the packet, arrange asparagus spears on foil and brush them with lemon garlic herb mixture. Next, lay salmon fillet on top and again brush it with the seasoning. Then top salmon with 2 slices of lemon. Fold and seal the packet. Repeat the same steps to form the other packet.

(4) Bake packets in preheated oven at 200c for 20 minutes.

Peanut Butter Chocolate Chip Pancakes

FOR 2 SERVINGS | INGREDIENTS:

- 200g mashed banana (from 2 small ripe bananas)
- 2 eggs
- 2tbsp smooth peanut butter
- 45g porridge or rolled oats
- 30g dark chocolate chips
- 1/8tsp salt

Combine all ingredients in a bowl. Mix well.

Heat slightly greased frying pan to medium and add in a scoop (using a 4cm wide small icecream scoop) of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until bubbles released from top of the batter. Flip and cook for another 1-2 minutes until the other side is golden brown.

Garnish with banana slices, roasted peanuts, maple syrup and/or raspberry jam, etc.

2017-11-17

Pea & Mint Soup

FOR 2 SERVINGS



INGREDIENTS:

- 2 cloves of garlic, crushed
- 1 large brown onion, cut into wedges
- 200g broccoli stems, chopped
- 500ml vegetable stock
- 600g frozen garden peas
- 14g fresh mint

(1) Transfer garlic, onion, broccoli stems and stock into a soup pot. Bring to a boil, then cook covered on low heat for 15 minutes. Add peas and cook for another 5 minutes.

(2) Stir in mint and then puree the soup. Add 100ml boiling water to thin out the soup if needed. Serve hot! ENJOY!!!

Banana Oatmeal Breakfast Bowl Cake

FOR 1 SERVING | INGREDIENTS:


- 120g mashed ripe banana (from 1 medium)

- 1 egg (small/medium)

- 1tbsp unsweetened soy milk

- 40g porridge oats or rolled oats

- 1tsp baking powder

- optional: 1/2tsp honey or other liquid sweentener

- optional: 20g dark chocolate chips

Place all ingredients in a microwavable bowl. Mix until well combined. Microwave (800W) for 3 minutes. Cool slightly before serving! ENJOY!


***The bowl must be a double of the size in volume as the batter so that batter does not spill out during cooking.
***Bowl in dome shape is preferred as it would be easier to flip and remove the cake after cooking, otherwise make batter in a mixing bowl and then cook the cake in a slightly greased bowl.