Chocolate Banana & Avocado Bread

Today, I woke up with the determination that I will successfully make one a banana and avocado loaf. I have left over Lindt 90% dark chocolate so I thought, ‘Why not put chocolate in it too’. I had a slight panic when I realized I didn’t have my measuring cups with me until I saw a good ol’ coffee cup. Yes, I used a coffee cup for measurements because I didn’t have measuring cups but please kindly do use measuring cups for accuracy. As I was creating this recipe mentally, I was thinking about the measurements and fitting all my estimations into them. Thank God that it turned out well.

I was also thinking whether kids would like it as I’m a swimming teacher. I’ve been trying my best to gain my appetite back after losing it for these past couple of weeks. So what a better way to treat kids with clean eats by making your own bread and spreading the little joy.  Ladies and gents, I hereby present…




  • 1 cup of flour (all purpose or gluten free if you prefer)
  • 3/4 cup of whole wheat flour (If you don’t have this, just use plain flour)
  • 3 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon powder
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 2 ripe medium bananas (mashed)
  • 2 eggs
  • 1 large avocado (mashed)
  • 1/4 cup of brown sugar (you can use honey or agave nectar ; you can use 8 teaspoons of sugar if you don’t want it to be too sweet)
  • 3 squares of 90% Lindt dark chocolate (roughly chopped)


  1. Preheat the oven to 180°C and line your bread pan with parchment paper or grease it with butter.
  2. In a large bowl, cream the avocado and sugar until light and fluffy with a whisk or a fork.
  3. Add in the mashed banana, vanilla extract and eggs and mix it into the creamed avocado.
  4. Sift the flour, baking powder, baking soda, cinnamon powder, and salt together.
  5. Combine the dry mixture with the avocado mixture until it’s thick.
  6. Add the roughly chopped chocolate into the mixture.
  7. Transfer the mixture into your bread pan.
  8. Bake at 180°C for 35-45 minutes or a toothpick inserted in comes out clean. If the top gets brown faster, cover it with foil until the bread is completely baked.
  9. Cool the loaf completely before enjoying!


Tada! All done! I hope you get to try out this recipe and tell me what you think about it. Tip when it comes to cooking/baking, have a little faith in yourself. Trust me, I don’t create recipes because I’m good at it. It takes a lot of failures for me to perfect one recipe or to be confident enough to just wing it in the kitchen. I really hope you enjoy making this as much as I did. The end result was worth it 🙂


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.


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.


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

  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.


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.


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)

  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.

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!


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

  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. 

Gina Rodriguez in Women’s Health Mag.

If you don’t already know, I watch Jane The Virgin. Ever since I started watching the series, my admiration for Gina Rodriguez grew. So you can imagine my reaction when she made it on the cover of Women’s Health magazine on empowering women! The picture above is my favourite shot of Gina. She talks about how women can be our own heroes. And that being flawed isn’t a bad thing. 

She’s curvy and with her amazing confidence, she pushed back the body shamers. Living with Hashimoto’s disease, Gina further talks about how boxing has helped her fight for herself. And I believe you can too, dear reader. You can fight for yourself.



Here a picture of me. If you notice you can see pimples on my left cheek and frizzy split ends. And truthfully, since the start of 2016, I’ve been learning to love myself. What I’ve learned so far is that you can be your own hero. You have the strength to pick yourself back up. It’s alright to be flawed and it’s alright if not everyone likes you. You’re beautiful. You’re strong. You’re amazing.

It’s a learning curve and there’ll be days where your insecurities will get the better of you. But you have to remember that no one else can be you and that’s the power that you have. You can take charge of your destiny and never, ever let someone take hold of it.

Be you. You are worthy. You are enough. 

It’s like we women consciously decide we’re going to be mean to ourselves. But you’re your own hero, not some image you can’t live up to.” – Gina Rodriguez.