Avocado Brownies


I’ve been meaning to upload this recipe for a while but I wasn’t that confident with it until I made some friends try it out. I was trying to mind what I’ve been eating lately as I have way too much unhealthy meals. It doesn’t even help that I’m in the munchy mood that I crave for desserts. This drove me and my brain into coming up with the next best thing…avocado brownies. Without further ado, here it is!


AVOCADO BROWNIES RECIPE

INGREDIENTS

  • 3/4 cup of plain flour
  • 1/4 cup of whole wheat flour
  • 3 eggs
  • 2 ripe avocados, mashed
  • 1/2 cocoa powder
  • 100 grams of chopped chocolate, melted over a double boiler (I used 80% Lindt chocolate bar for this)
  • 3/4 cup of coconut sugar (You can substitute this with maple syrup/agave nectar/honey/brown sugar ; totally up to you!)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt

INSTRUCTIONS

  1. Preheat the oven to 170°C and line your tray with parchment paper
  2. In a large bowl, cream the avocado and sugar until light and fluffy with a whisk or a fork.
  3. Add in the vanilla extract and egg and mix it into the creamed avocado.
  4. Sift the flour, cocoa powder and salt and add to the avocado mixture.
  5. Add the melted chocolate and pour the batter into the prepared tray.
  6. Bake it for about 30 minutes or until a toothpick/knife comes out nearly clean.
  7. Let the brownies cool and enjoy!

Done. It was easy and so fun to make as well. Not to forget, it is healthy too! As you can tell, all my recipes don’t take much time to make so feel free to share your feedback after trying this out so I could improve the recipe. I haven’t tried substituting the sugar with agave nectar or honey yet but if you, dear reader, ever do substitute it, do let me know by leaving me a comment at the bottom of this post. I hope you enjoy making this AND eating the brownies as much as I love doing so.

Honey Soy Norwegian Salmon

After what seemed to be months…(okay, it was weeks) my little lunch box series is back! I woke up half an hour earlier today to pan-fry the salmon. It was easy as my mom had already make macaroni for breakfast so that was my source of carbs in my lunch box. All I had to do was prep the vegetables and cook the salmon.

SO HERE’S MY HONEY SOY NORWEGIAN SALMON FILLET RECIPE.

Trick to cooking what you see in my picture in under 30 minutes : Use two stoves. One stove to boil your vegetables & carbs in salted water while you cook your fillet.

INGREDIENTS

190 grams of Norwegian salmon fillet
1 tablespoon of honey (you can use agave nectar)
5 tablespoons of light soy sauce
2 cloves of garlic (minced or chopped)
A dash of cayenne powder

Olive oil
Toasted sesame seeds (optional)

INSTRUCTIONS
  1. To work on the marinade for the salmon, in a ziplock bag or a container, mix the light soy sauce, honey, minced garlic and cayenne powder until the honey is dissolved. Add the chicken in and let it rest in the fridge for at least 30 minutes. Don’t leave it in the fridge for more than an hour as this will then burn the outside when you pan-fry it.
  2. Heat up your pan and put olive oil. Gently place your salmon fillet into the pan on low heat and let it cook. Glaze each side of the salmon with the marinade as you cook it (About 7 minutes per side of the meat depending how thick the fish is).
  3. In the another saucepan, cook your desired vegetables in the lightly salted boiling water. (I used edamame and sweet corn)
  4. Once your fillet is done, sprinkle toasted sesame seeds on the top of your fillet.
  5. In your lunchbox, rest your salmon fillet. Serve it with whatever form of carbs you want. (Quinoa, bread, pita, tortilla etc.) and with whatever vegetables you wish.

PS : It was fast and so simple that if you were rushing, you could marinade your salmon and place it in the fridge while you get dressed and ready for work! (Because that’s what I did :D)

All visuals and words belong to Win W.™ unless stated otherwise.

Skinny Alfredo with Spiced Chicken Strips Lunchbox

More from my lunchbox series. These past 2 weeks, I’ve been eating out most of the time and my carbonara craving has been strong. So I’ve opted to make a skinny Alfredo ; which means instead of using heavy or double cream, I’ve substitute it with milk.

Trick to cooking what you see in my picture in under 20 minutes : Use two stoves. One stove to boil your spaghetti (you can use wholegrain or semolina pasta if you prefer) in salted water while you cook your chicken.

HERE’S MY SKINNY ALFREDO WITH SPICED CHICKEN LUNCHBOX.

(This recipe caters for two)

INGREDIENTS 

200 grams of chicken breast (cut into strips)
1 1/2 teaspoons of paprika
1 1/2 teaspoons of cumin
1 teaspoon of chili powder (if you like it spicy, you could add more)
1 tablespoons of Worcestershire sauce
A pinch of brown sugar
A dash of turmeric
Salt
Pepper

The Alfredo : 
1 cup of chicken stock
1 cup of milk (you could use skimmed or low-fat)
1 large clove of garlic (chopped or minced)
50 grams of cheese (any you want)
1 teaspoon of flour
Virgin olive oil

Toppings : Waitrose  Cooks’ Ingredients – Lemon & Pepper Crust

INSTRUCTIONS 

  1. To work on the marinade for the chicken, in a plate, rub paprika, cumin, chili powder, turmeric, sugar, salt and pepper on the meat. Add in the Worcestershire sauce and let the chicken rest in the fridge for at least 30 minutes.
  2. In a saucepan, add olive oil and the garlic. Let the cook for 2 minutes and sprinkle the flour. Gradually add in chicken stock and let it simmer. Then add in your milk and cheese.
  3. In a pan, add olive oil in again. Gently place your chicken breasts into the pan on low heat and let it cook. (About 7 minutes per side of the meat depending how thick the meat is. You can always cut it into strips which are easier to cook.)
  4. In your lunchbox, rest your chicken on a bed of spaghetti (or whatever form of carbs you desire, really. Quinoa, bread, pita, tortilla etc.) and serve cherry tomatoes and raisins or sultanas.
  5. Sprinkle with Waitrose Cook’s Ingredients – Lemon & Pepper Crust for a little crunch and serve!

 

 

All visuals and words belong to Win W.™ unless stated otherwise.

Pan-Fry Lemon Honey Glazed Chicken Lunchbox.

The series of what I have in my lunchbox continues 😀 This was really spontaneous and I came up with this recipe while climbing up the emergency stairs during work. The thought “what if I just mix this with this…”. Honestly, I was nervous as I bought the ingredients which costs me less than RM20. This time, it’s not as beautiful as the previous one, but hey, at least I have lean meat now! 🙂

SO HERE’S MY PAN-FRY HONEY LEMON CHICKEN LUNCHBOX.

Trick to cooking what you see in my picture in under 15 minutes : Use two stoves. One stove to boil your spaghetti (you can use wholegrain or semolina pasta if you prefer) in salted water while you cook your chicken.

INGREDIENTS 

500 grams of chicken breasts or chicken fillets
1/3 of a cup of light soy sauce
6 tbsp of raw honey (if you like it to be sweeter, you can add an extra tablespoon)
1/2 a lemon juice
250 grams of baby sweet corn (sliced)
100 grams of eryngii mushrooms (sliced)
1 clove of garlic (minced or chopped finely)
1 ripe avocado
Pinch of pepper
Pinch of salt
Virgin olive oil


Toppings
: Waitrose Cook’s Ingredients – Chili & Coriander Crust


INSTURCTIONS

  1. To work on the marinade for the chicken, in a ziplock bag or a container, mix the light soy sauce, raw honey and lemon juice until the honey is dissolved. Add the chicken in and let it rest in the fridge for at least 30 minutes.
  2. Heat up your pan and put olive oil. Sauté the garlic and add in the slices of mushrooms and baby sweet corn with a pinch of pepper and salt. Cook it for 5-7 minutes until the sweet corn is done. Transfer into a plate and set aside.
  3. In the same pan, add olive oil in again. Gently place your chicken breasts into the pan on low heat and let it cook. Glaze each side of the chicken with the sauce as you cook it. (About 7 minutes per side of the meat depending how thick the meat is. You can always cut it into strips which are easier to cook.)
  4. In your lunchbox, rest your chicken on a bed of spaghetti (or whatever form of carbs you desire, really. Quinoa, bread, pita, tortilla etc.) and serve the sauté mushrooms  and baby sweet corn with the avocado.
  5. Sprinkle with Waitrose Cook’s Ingredients – Chili & Coriander Crust for a little crunch!

 

PS : You can switch it up and use beef or fish instead. You could always grill the meat as well. If you’re planning to store it a little longer, you can just cook it in a bundle and freeze it up. You could also have it for dinner if you prefer as well. It’s pretty fast and simple!

 

All visuals and words belong to Win W.™ unless stated otherwise.

Soba Fruit Salad with Edamame Lunchbox.

I have a confession to make : I’m not the best chef in the world and I’m guilty for making dishes under 15 minutes. 3 weeks in my first full-time job and I could already feel my purse getting thinner by the day. So last night, I whipped up a quick lunch to be packed for lunch at the office today. Previously, I’ve uploaded 2 recipes on soba noodles but this time I’ve tweaked it a little.

SO HERE’S MY SOBA FRUIT SALAD WITH EDAMAME LUNCHBOX.

Trick to cooking soba and udon noodles : Once you’ve cooked it, quickly rinse it with cold water or place it in a bowl of iced-water for 30 seconds in order for it to be chewy and not soft. Also you don’t want to overcook your noodles and be very sure to even the noodles out when you’re cooking it. Soba noodles are clump up together easily and they cook faster than udon. So you have to be quick cooking your soba noodles!

INGREDIENTS :

Dried soba noodles (Up to your appetite! I held the dried soba noodles like how you would for spaghetti, about the size of a 50 cent coin.)
150 grams of edamame
100 grams of strawberries (washed with stems cut off)
80 grams of pomelo flesh (I used the sweet one but there’s the pink one that is sour. If you fancy it to be a sour, use pink pomelo flesh instead)
1/2 a table spoon of sesame oil
Toasted sesame seed

For sauce [this depends on only 1 person’s serving] :
1 – 2 table spoons of plain yoghurt (You can use low fat or greek yoghurt if you wish)
1 table spoon of raw honey
A pinch of chia seeds

INSTRUCTIONS :

  1. In a saucepan, lightly salt the water and bring it to a boil. Cook the noodles and refresh it under cold water. Drain and set aside.
  2. In the same saucepan, cook the edamame until bright green in the lightly salted boiling water ; about 2 – 4 minutes.
  3. In a bowl, combine the yoghurt, honey, chia seeds.
  4. Toss in the soba noodles with sesame oil.
  5. Add the fruits.
  6. Garnish with toasted sesame seeds. And when enjoying your dish, mix it with the yoghurt sauce.

 

PS : This dish is best enjoyed chilled so to be sure to leave in your fridge for half an hour or so. You can use whatever fruit you wish but I was clearing off my fridge. Leftovers are the best to make the quickest meal. You could use pieces of grilled chicken breast if you fancy as well. This recipe is really versatile so you use whatever fruits and vegetables you prefer.

All visuals and words belong to Win W.™ unless stated otherwise.

Vegetarian Soba Bowl with Spiced Honey Yoghurt Sauce

I know I haven’t been updating much about recipes because I’ve been too excited about work, worrying about finals and catching up with people. So this is very simple recipe that I did it in less than half an hour using simple and affordable ingredients. Previously, I’ve uploaded my clean soba noodles bowl recipe teaching you how to cook soba noodles ; giving you tips on it. But for convenience, I’ll post up the trick again. This time it’s a little different as this recipe don’t use so much of ingredients. It was more like a little salad-like dish as I treated the yoghurt sauce to be like mayonnaise.

SO HERE’S MY vegetarian SOBa BOWL with spiced honey yoghurt sauce.

Trick to cooking soba and udon noodles : Once you’ve cooked it, quickly rinse it with cold water or place it in a bowl of iced-water for 30 seconds in order for it to be chewy and not soft. Also you don’t want to overcook your noodles and be very sure to even the noodles out when you’re cooking it. Soba noodles are clump up together easily and they cook faster than udon. So you have to be quick cooking your soba noodles!

INGREDIENTS :

Dried soba noodles (Up to your appetite! I held the dried soba noodles like how you would for spaghetti, about the size of a 50 cent coin.)
100 grams of edamame
100 grams of steamed corn
1/2 a table spoon of sesame oil
Toasted sesame seed

For sauce [this depends on only 1 person’s serving] :
1 – 2 table spoons of plain yoghurt (You can use low fat or greek yoghurt if you wish)
1 table spoon of raw honey
A dash of paprika
A dash of cumin

INSTRUCTIONS :
  1. In a saucepan, lightly salt the water and bring it to a boil. Cook the noodles and refresh it under cold water. Drain and set aside.
  2. In the same saucepan, cook the edamame until bright green in the lightly salted boiling water ; about 2 – 4 minutes.
  3. In a bowl, combine the yoghurt, honey, cumin and paprika.
  4. Toss in the steamed corn, edamame and soba noodles with sesame oil.
  5. Garnish with toasted sesame seeds. AND YOU’RE DONE!

PS : You can add whatever vegetables you like or some stir fried tofu or even nuts if you prefer! This is a very versatile dish. It is such a delicious clean eat!

 

 

All visuals and words belong to Win W.™ unless stated otherwise. 

The Cheating Shakshuka

This is going to make up for next week’s recipe posting as I’ll be having exams. Ever since my oven has broken down, I had to stick to food that requires no baking. This morning, I took a short-cut into making Shakshouka! Plus, this is very versatile and so inexpensive as well!

A little information about this dish : It is a very popular dish in the Middle East countries. This dish is made up of poached/baked eggs in a tomato sauce . You can spice it up with Harissa (a hot chilli paste) and cumin too. I had this dish once in a cafe and paid a high price for it. I ended up researching different recipes and make do with that I had in the fridge. Originally, this dish is a little spicy and it uses bell peppers (capsicums) but I didn’t have bell peppers, I used one large mushroom instead. So what does an oven-less person like me do if I want to “bake” this dish? I cover it up using a large stainless steel plate or you can use aluminium foil. I used a plate because it was much easier to lift off.

HERE’S MY CHEATING SHASHOUKA RECIPE! (Note : this is based on a one person’s portion)

Ingredient :

215 grams of tomato purée
3 table spoons of water
2 table spoons of olive oil
1 – 2 tea spoons of brown sugar (This is to even out the sourness in the purée ; you could add more if you wish)
A pinch of salt
A pinch of pepper (black or white pepper)
A pinch of chili powder (optional)
A pinch of paprika (optional)
A pinch of cumin (optional)
1 egg (You can add more eggs if you wish)
1 red onion (peeled and sliced into strips of halves)
1 clove of garlic (peeled and chopped)
1 large king oyster mushroom (patted dry and sliced into thin strips)

Parsley or coriander for garnish.

 

Instructions :

  1. In a pan (I used a non-stick pan as I don’t have a skillet pan), add olive oil, garlic, sliced mushroom strips and onion strips. Sauté until onion strips are slightly soft.
  2. Add a pinch of salt and pepper to taste. Mix it for about 3 minutes.
  3. Add in the tomato purée, water and sugar. Season it with paprika, cumin and chili powder, if using. Stir the mixture and let it simmer for 2 minutes.
  4. Make a little crater in the middle of pan and add in the egg.
  5. Using a stainless steel plate (or aluminium foil), cover the pan and wait for 4 – 6 minutes until the egg is cooked.
  6. Turn off the stove, remove the cover.
  7.  Garnish and serve it with bread or toasted pita bread or tortilla.

Tip : If you like your egg yolk to be runny, you can turn off the stove and remove the cover at about 3 minutes. The egg white takes the fastest to cook.

 

 

All visuals and words belong to Win W.™ unless stated otherwise.