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.

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Losing Composure

There comes a day where you’ll lose composure and that will be the day you’ll not know what to do. And, that is fine.

I once destroyed myself. I remembered the night where I stood in front of the mirror and I really couldn’t recognize myself anymore. That horrible night that I was so afraid of falling asleep. It was that night my breaths were like as if I was gasping for air. I began wondering what’s wrong with me. The following week after that night…God…it was just…hell, y’know? I remembered how hard it was telling myself not to break down in public. I remember running to my car and breaking down after that. It was as if my heart was so empty. The mechanism within me was severely broken. People underestimate pain and they take it so lightly. They tell you to move on and just forget about it like it’s something easy to do when it’s not.

But let me share something with you.

It’s okay to cry, to break down. It’s okay to feel insecure and to feel inadequate. There are days where I feel so incompetent and my insecurities takes control of me. It only makes you human. Having to feel your own heart breaking has got to be one of the most painful feeling you ever have to feel. Of course you can’t compare it to others. It’s not a competition on who lets it go and move on first. It’s not a competition to see who is hurt more. Never compare pain. People tend to wonder how I do it ; how I pull through. Honestly, there have been days where I lose all composure.

And you know what counts? The fact that after it all, you wipe your tears and you tell yourself “It’s okay”. That to me is bravery. Losing composure doesn’t mean it’s always bad. It just makes you take a step back and just take things slower. It’s hard because there’ll always be trigger points and it’ll be so exhausting. Losing composure is a scary thing because in within a split moment, you just lost it all and you’re on the floor crying.

It makes you real. Pick yourself up ; and breathe. Feel that heart of yours beating. Somehow, you will be okay.

 

 

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

The Tincture of Ameliorating.

This message was sent by another university classmate of mine last Tuesday. We’re just acquaintances so you could imagine how touched I was when I read this message she sent me through Instagram. Our conversation then proceeded to where I found out that her heart is currently in pain. Within the next few seconds, I said a silent prayer with a hope that at least she’ll fell less hurt.  Sofia, I’m glad my words cheered you up 🙂

They say pain changes you but they never say how it changes you. When I fell apart, my legs gave way as I collapsed on the floor breaking down. One time, I cried so hard that all my mother could do was just rub my back as she held me with all the might while I stained her shirt with my tears. You know what’s the most terrifying thing ever? Being scared of yourself. To me, there’s nothing scarier than to be afraid of yourself when you look at your own reflection asking yourself what happened to you. To hit that far below rock bottom was beyond hell. My heart ran out of love and my soul was torn apart in ways I didn’t know how to mend it back. The hurt my heart was going through was so painful that I could physically feel the pain.

I loaded my car and I went for a solo getaway. On that Saturday morning of the getaway, I sat on a long board (the one for surfing, not for skateboarding) and I watched the sunrise as I was floating in sea with my legs knee-deep in the cold sea water. I closed my eyes and I started telling myself quietly :

‘You will learn to love again. You are capable of love.’

It was then I realized that it will actually be alright. Yes, not now but in time, it will. Truthfully, I wish I had a manual that would tell me how to mend a broken soul because it’ll be so much easier. The only thing I know is that there’s a certain type of beauty in our souls and within our hearts. With given time, whatever that once caused the pain will no longer hurt. All you just have to do are 3 things :

  1. Don’t rush things. Let the heart and soul do heal by their own.
  2. Don’t suppress the feeling because numbing the pain will only make it worse afterwards.
  3. Believe in yourself.

I began trusting myself a little bit more after everything. As I laid on that long board and floating at sea, I placed my hands on my chest and felt my heart beating. The beating that told me I would make it out alive through this pain. I’m not going to lie and hide the fact that there are days where I lose my composure and cry. But you know what’s the most courageous thing? It’s when on those dark days, you still accept yourself for who you are. People look at me and they wonder how do I do it. Well, love is the key. I still continued to give love. I became more kind and gentle especially with myself.

Cry, if you must ; and smile when you’re happy. You’re entitled to feel whatever you feel and no one should ever make you feel that whatever you’re feeling is wrong.  3.5 years of teaching kids how to swim have taught me the essence of forgiveness and the joy of being kind. We grew up in a society where people think love is cruel but hey, that heart that you walk around with? It not only pumps life to your entire body but it feeds your soul with love. It heals your physical and emotional wounds. It’s not evil and it’s definitely not cruel. Sure, your previous relationship didn’t work out but that doesn’t mean you’re incapable of loving again.

You got to do you. You want to hike up the Himalayas? Do it. You want to just stay in bed and read for the entire day? Do it. Do things that you love and bring bliss to your heart and soul. Yes you’re scarred but I truly believe that everything you go through in life is stitched together with really good intentions. Let yourself heal and then when you’re ready, you’ll love again. Above all else, believe in yourself. You really have to. Do it for you. Trust that heart of yours for eventually it will mend and your soul will be okay again. 

 

 

 

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

 

15 Minutes Sesame Chicken Lunch Box

I woke up late today hence the whole 15 minutes cooking. Thankfully I had some left over rice from last night so I didn’t have to cook noodles or something for the carbohydrates part of my lunch box. I didn’t spend much time cooking and mum didn’t want me to cook the night before as it’s not as fresh. I generally don’t mind waking up early to prepare my lunches now since I wake up early to go for runs.

SO HERE’S MY 15 MINUTES SESAME CHICKEN RECIPE.

TRICK TO COOKING WHAT YOU SEE IN MY PICTURE IN 15 MINUTES : Use two stoves. One stove to boil your vegetables in salted water while you cook your meat.

INGREDIENTS

200 grams of chicken breast (cut into cubes)
1/2 tablespoon of cayenne powder
4 tablespoons of light soy sauce
1 teaspoon of sesame oil
1 clove of garlic (chopped or minced)
2 table spoons of honey (you could use agave nectar or brown sugar)
1/2 teaspoon of corn starch

Olive oil
Toasted sesame seeds

INSTRUCTIONS
  1. In a bowl, whisk in the cayenne powder, light soy sauce, honey, sesame oil and corn starch.
  2. To work on the marinade for the chicken, in a non-stick pan on medium heat, cook the garlic in olive oil.
  3. Place your chicken in and cook it for about 5 minutes. (This depends on how thick you’ve cubed your chicken meat).
  4. Pour in your sauce mixture and let the meat simmer in it for another 5 – 7 minutes until everything is evenly coated.
  5. Add your toasted sesame seeds and let the dish sit for about 1 minute.
  6. Turn off heat and serve with whatever vegetables or carbs you desire.

PS : It’s best served with rice in my opinion 😉

All is done! It is that simple! If you were rushing, like me who woke up late, I just cooked this. You could garnish it with chopped spring onions and if you like, you can add in half of a yellow onion too!

 

 

 

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

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.