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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Avocado Chocolate Chip Cookies

I spent my Saturday afternoon baking avocado cookies and totally…creating a recipe. It’s ‘Macros March’ for me and I was desperately craving for desserts. The next best thing my mind decides is why not I make a healthier version of cookies so I don’t feel that bad eating too much. I know they don’t really look the best but hey, Mun Choong approved of it so…ladies and gentlemen, here’s my

AVOCADO CHOCOLATE CHIP COOKIES RECIPE

INGREDIENTS

  • 1 cup of gluten free flour
  • 2 tablespoons of whole wheat flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 5 tablespoons of coconut sugar (you can substitute it with brown sugar)
  • 1 egg
  • 1/2 vanilla extract
  • 3/4 cups of dark chocolate chips
  • 1 1/2 of avocado (mashed)

INSTURCTIONS

  1. Preheat the oven to 160°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, baking powder and salt and add to the avocado mixture.
  5. Combine well until batter is sticky then using a spoon, fold in your chocolate chips.
  6. Using a small spoon, scoop the batter and drop it on the parchment paper on the tray.
  7. Bake 12-15 minutes or until it is lightly browned.
  8. Completely cool off the cookies before serving!

 

Voila! Done. It was easy and so fun to make as well. 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 cookies as much as I love doing so.

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.

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. 

Simple Chia Seed Pudding & Banana Smoothie Bowl Recipes

Chia Seed Pudding

If you’re following me on Instagram, you’ve probably seen these two recipes. Initially I wrote it here so it wouldn’t be so clumped up together.

Friends have asked me how to make my chia seeds pudding from looking at my Snapchat. Yes, I’ve developed a little addiction to chia seeds and for the past 2 week, I’ve been trying out different recipes. I am testing out a chai flavoured chia pudding. I’ll post it up once it’s perfect. So here’s my very simple (I swear, a 5 year old could do this without hesitation) recipe :
[Note – This depends how big your mason jar is. I reused a jam jar]

Ingredients :
5 table spoons of natural plain yoghurt
10 table spoons of milk (use any milk you like. I use full cream. You could use almond milk, low-fat milk etc.)
4 dates ; pitted and cut into pieces (optional)
5 table spoons of chia seeds (or more depending if you want your pudding to be watery or firm. The more seeds you use, the firmer it’ll become.)

Instructions :

1. In a mason jar, mix the yoghurt and milk until smooth.
2. Place the dates into the mixture.
3. Whisk in chia seeds.
4. Let the mixture sit at room temperature for 30 minutes ; stirring the mixture occasionally so the chia seeds don’t clump up at the bottom of the jar.
5. Close the jar and place it in the fridge for 3 hours or overnight before indulging it.

PS : To enjoy your pudding, you can top it off with any fruits you want. Since this recipe has dates, that substitutes the sweetness into your pudding. You can also top it with honey/maple syrup or raisins like in the picture. If you want a chocolate chia seed pudding, in your milk + yoghurt, you whisk in a 3 teaspoons of cocoa powder with a pinch of salt.

Banana Smoothie Bowl

My house always has tons of bananas. I have 4 banana trees and when they bare fruit, I turn them into meals. I make all kind of smoothies with frozen bananas. With oats, other fruits and even ice cream! I never add sugar into my juices because fruits have a lot of natural sugar. So I usually just place a little pinch of salt to balance the sweetness out. This recipe is so versatile and so, very easy to make too! Plus, it’s inexpensive as well!

Ingredients :

2 ripe frozen bananas (Mine are homegrown bananas so you could use any you prefer)
3 tbsp of natural plain yoghurt
1/4 cup of milk use any milk you like. (I use full cream. You could use almond milk, low-fat milk etc.)
1/2 tsp of cinnamon (optional)
A pinch of salt.

Toppings : Basically anything you wish.  You could use honey, dates, chia seeds, fresh fruits, raisins etc.

Instructions :

1. In a blender, place the bananas, yoghurt and milk.
2. Add a pinch of salt and cinnamon. (You could use ground nutmeg if you wish too!)
3. Blend until smooth.
4. Pour it into a bowl and serve. Best enjoyed cold!
4. Top it off with any topping you desire. I just use what I could find in my kitchen.

PS : Since this recipe is just the basic banana smoothie bowl ; you can make a chocolate banana smoothie by adding 3 teaspoons of cocoa powder.

 

For more recipes, stay tuned ♣