中文食譜在這裏

Serves : 4 pancakes

Preparation time : 5 minutes

Cooking time : 15 minutes

Ingredients

Pancake Batter:

  • ¼ cup plain flour
  • ½ cup water
  • 2 eggs
  • ¼ tsp of sea salt
  • dash of ground cinnamon
  • ¼ cup of chopped spring onion

Other Ingredients:

  • 1 small yellow onion
  • 1 medium tomato
  • 2 button mushrooms (optional)
  • 4 eggs (1 for each pancake)
  • ½ cup of chopped coriander
  • ¼ of sea salt
  • ¼ tsp of ground black pepper
  • ¼ tsp of turmeric powder
  • ¼ tsp of ground coriander seeds
  • ¼ tsp of cumin powder
  • ½ tsp of garam masala
  • 6 tbsp of extra virgin olive oil

Instructions

Peel and chop a small yellow onion.

Wash and chop a medium size tomato. Get rid of the seeds.

Clean and dice the mushrooms.



Wash and chop the coriander.

Wash and chop some spring onions.

Put the plain flour in a big bowl, add 1/4 tsp of sea salt.



Then crack 2 large eggs in and mix well.

Then add the water and chopped spring onion and mix again.

Add a dash of ground cinnamon at the end and mix well.

Heat up a non-stick pan and brush some oil on the pan. Then pour a quarter of the batter in the pan.

Once the pancake is set, flip it with two spatulas.

The pancake is very thin and delicate, so it only takes a few minutes to cook. Get it out of the pan and set aside.

Heat up a non-stick pan and add about 1 tbsp of extra virgin olive oil. Stir fry a quarter of the chopped onion, mushrooms and tomato briefly.

Season the ingredients with a pinch of ground coriander seeds, cumin powder, garam masala, turmeric powder, sea salt and ground black pepper. Mix all the ingredients and spices together.

Crack an large egg in a bowl, season it with a pinch of salt, and beat it.

Then pour the egg mixture over the vegetables in the pan evenly.

Sprinkle some chopped coriander over the egg.

While the egg is still runny, place the pancake on top and press it gently.

Flip the egg pancake.

Roll the egg pancake with 2 spatulas and form a wrap.

This is my favourite breakfast. It is so flavourful and warm. Love it!

Check out the cooking video



中文食譜在這裏

Serves : 1 serving

Preparation time : 5 minutes

Cooking time : 10 minutes

Ingredients

Toast:

  • 1 slice of dark rye bread
  • 10g of unsalted butter
  • 2 tsp of extra virgin olive oil

Guacamole:

  • 1 small avocado
  • 2 tbsp of chopped red onion
  • 1.5 tbsp of chopped coriander
  • 1 tsp of fresh lime juice
  • 1/6 tsp of sea salt
  • 1/8 tsp of ground black pepper
  • 1/6 tsp of cumin powder

Sunny-side-up:

  • 1 large free range egg
  • 5g of unsalted butter
  • Pinch of sea salt
  • Pinch of ground black pepper
  • Pinch of cumin powder

Instructions

Chop a piece of red onion.

Wash and chop a small bunch of coriander.

Open a small avocado, get rid of the stone and dice the flesh.



Use a fork to mash the diced avocado. It is good to have some lumps.

Add the chopped red onion and coriander.

Season it with salt, ground black pepper and 1 tea spoon fresh lime juice. Mix well and set aside.

Heat up a non-stick pan with medium heat and put a knob of unsalted butter in the pan. Once the butter is bubbling, crack the egg in slowly.



When most of the egg white is set, turn off the heat and let the heat of the pan to cook through the egg white. Season the egg with a bit of salt and pepper. You could cover the pan with a lid and it takes about 5 minutes.

While cooking the sunny-side-up egg, you can fry the toast at the same time. Add a knob of butter and a dash of extra virgin olive oil in a pan. Fry the slice bread with medium low heat until golden brown on both sides. Add the second knob of butter and a bit more olive oil in the pan after flipping the toast to make sure both sides are nice and crispy.

Spread the guacamole on the hot and crispy toast and sprinkle some cumin powder and more chopped coriander on top.

Then put the sunny-side-up on and sprinkle some cumin powder on the egg.

This is an amazingly delicious breakfast! Lots of flavour and interesting texture of different ingredients. Try it out tomorrow!

Check out the cooking video



中文食譜按這裡

Serves : 1 cake

Preparation time : 15 minutes

Cooking time : 45 minutes

Ingredients

  • 300g plain flour
  • 3 spotty ripe bananas
  • 3 large eggs
  • 150g light Muscovado sugar
  • 50g golden caster sugar
  • 160ml sunflower seed oil
  • 1 tbsp of pure coconut oil
  • 80g plain walnuts
  • 1.5 tsp of bicarbonate soda
  • 1.5 tsp of ground cinnamon
  • 1 tsp of natural vanilla extract

Instructions

Preheat the oven to 180°C. Grease a 9 inches baking tin with sunflower seeds oil and line the tin with a piece of cooking paper.

Roast 80g of plain walnuts or pecan nuts in a dry pan with low heat for 5 to 8 minutes. Let the nuts to cool down and quarter each piece with a knife.

Peel and mash 3 ripe bananas in a big bowl.

Mix the plain flour, bicarbonate soda and ground cinnamon together and set aside.



In another big bowl, mix up the Muscovado sugar, golden caster sugar, sunflower seeds oil and coconut oil.

Then add 1 teaspoon of pure vanilla extract.

Pour the flour into the bowl with sugar and oil. And crack 3 large eggs inside.

Mix them together.

Afterwards, add the mashed bananas and mix again.

Once the mixture is consistent, add the roasted walnuts and fold them in.



Pour the banana bread mixture into the tin and bake for 45 minutes in the pre-heated oven.

Take the bread out of the oven and let it rest for 5 minutes.

Then hold the two ends of the cooking paper and lift the bread out of the tin and let it cool down on a rack.

This banana bread is moist, flavourful and really easy to make. Try it out! 🙂

Cooking Tips

  • Use spotty ripe bananas because they are sweeter and more flavourful.
  • It’s a rustic looking cake, so it means to crack.
  • Don’t worry if there are lumps in your mashed bananas. Everything will turn out fine.
  • Every oven is a little bit different. Check your bread after 40 minutes. It may take a little bit shorter or longer than 45 minutes.

Check out the cooking video



Serves : 8 pieces

Preparation time : 15 minutes

Cooking time : 10 minutes

Ingredients

  • 400g potatoes (grated)
  • 1 large egg
  • 4 tbsp of plain flour
  • 4 tbsp of corn starch
  • 3 tbsp of grated Parmesan cheese
  • 1/3 tsp of onion powder
  • 1/3 tsp of roc salt
  • 1/4 tsp of garlic powder
  • 1/4 tsp of ground black pepper
  • 1/6 tsp of chilly powder (optional)
  • 5mm deep sunflower oil and peanut oil for deep fry the hash browns

Instructions

Peel the potatoes. I used 2 American bake potatoes about 400g.

Then grate the potatoes.

Wash the grated potatoes twice with cold water to get rid of the excessive starch.

Drain the grated potatoes and put them into a fabric bag or a tea towel.

Squeeze out the water.



Dry the grated potatoes with kitchen paper.

In another bowl, mix the plain flour, corn starch, grated Parmesan cheese, onion powder, garlic powder, rock salt, ground black pepper and chilly powder (optional) together.

Coast the grated potatoes with the dry ingredients mixture.

Then crack a large egg in the grated potatoes.

Mix well.

Divide the grated potatoes mixture into 8 equal portions.



Heat up 5mm deep of sunflower oil and peanut oil and put the grated potatoes mixture in the hot oil.

Shape the hash brown with two forks in the pan.

Flip the hash brown with two spatulas to avoid burning by the hot oil.

Use medium low heat to brown both sides of the hash brown.

Let the hash browns to rest on a rack for 5 to 10 mins before serving. Yummy!

Cooking Tips

  • You need to use at least 5mm deep oil to fry the hash browns or they won’t be very crunchy.
  • I use sunflower oil and peanut oil because the smoking point is high.
  • Add some corn starch would make the hash brown extra crispy.

Check out the cooking video



Shakshuka is a Middle-East breakfast. It is poached eggs in a tomato sauce with a lot of spices. It should be spicy because of cayenne pepper and chillies. I took out all the spicy ingredients and add some beans because I have two young kids. They absolutely love it!

Serves : 4 Servings

Preparation time : 10 minutes

Cooking time : 15 minutes

Ingredients

Toast Soldiers:

  • 4 sliced of whole wheat bread
  • 4 tbsp of extra virgin olive oil (brush on the toast and the pan)

Tomato Poached Eggs (Shakshuka):

  • 4 large eggs
  • 500g cherry tomatoes
  • half of a big onion or 1 small one
  • 2 cloves of garlic
  • 150g of canned cannellini beans
  • ¼ cup of organic chicken broth
  • ½ tsp of smoked paprika
  • 1 tsp of ground cumin
  • ¼ tsp of ground black pepper
  • ½ tsp of rock salt
  • fresh lemon juice (half lemon)
  • ¼ cup of chopped coriander
  • 2 tbsp of extra virgin olive oil

Instructions

You could make toast soldiers and Shakshuka at the same time, so they could serve them hot at the same time. I like brown toast because there is more flavour and texture. Cut the sliced bread into thick strips and brush extra virgin olive oil on both sides.

Heat up a pan and add some extra virgin olive oil inside, then fry the toast soldiers in low heat until crispy on all sides.



Heat up a pan and add some extra virgin olive oil. Then put the chopped onion, parsley stark and sliced garlic inside the pan and stir fry briefly.

Then add 1 tsp of ground cumin and 1/2 tsp of smoked paprika. If you cook for adults, you could add 1/2 tsp of caynne pepper now.

Keep frying the chopped onion with low heat until its soft.

Then add cherry tomatoes, 1/4 tsp of freshly ground black pepper, 1/2 tsp of rock salt and stir fry for about 2 minutes.



When the cherry tomatoes start to wrinkle, pour in 1/4 cup of organic chicken broth and fresh lemon juice.

My daughter doesn’t like poached eggs, so I add some cannellini beans for her.

Mix the canned cannellini beans in the sauce gently, put the lid on and cook for 3 to 4 minutes with low heat.

The cherry tomatoes should be soften after 4 minutes. You can break half of the tomatoes with a spatula to release more juice in the sauce and left the rest to pop in your mouth. Delicious! 😛

Make 4 holes in the Shakshuka and pour the eggs inside the holes. I prefer cracking all the eggs into 4 cups in advance, so it is easier to control the cooking time of the poached eggs.

Season the eggs with salt and ground black pepper and put the lid on for another 3 minutes or until the egg white is cloudy.

Sprinkle some smoked paprika and chopped parsley on.

Serve the Shakshuka with toast soldiers. Yum!

Cooking Tips

  • Use olive oil to fry the toast soldiers or a mix of olive oil and butter.
  • Use whole wheat bread with some seeds, so the toast soldiers are more crispy and flavourful.
  • Watch out the time when you poach the eggs. 3 minutes with low heat is perfect. The hot soup will keep cooking the eggs for a bit, so do not cook for more than 3 minutes.

Check out the cooking video



中文食譜

Serves : 3 to 4 servings

Preparation time : 5 minutes

Cooking time : 25 minutes

Ingredients

  • 400g pumpkin
  • 60ml Calrose rice
  • 60ml glutinous millet
  • 10 red dates
  • 1 small piece of rock sugar
  • 1440ml of water

Instructions

First of all, wash the rice, millet and red dates and set aside. Then peel and dice the pumpkin (about 1.5 cm cubes).

Put rice, millet, red dates, diced pumpkin and a ceramic spoon in a pot and pour the water in. Then put the lid on and bring the congee to the boil.



Once the congee is boiled, turn down to low heat and stir it with a wooden spoon in one direction. Then put the lid back on and cook for 15 minutes. I would place a chopstick above the pot to prevent the congee from overflowing.

The rice and millet would be cooked after 15 minutes. The diced pumpkin would be soft and easy to break.

Add the rest of the diced pumpkin and stir the congee in one direction. The cooked pumpkin would be broken down into the congee. Then put the lid on again and cook for another 5 minutes.

Add a piece of rock sugar in after 5 minutes and stir the congee in one direction again. The congee should be quite thick now. Put the lid back on and cook for another 5 minutes. Make sure you keep an eye on the congee from now on because the congee may stick to the bottom of the pot in the last 5 minutes because of the sugar.



Give the congee another stir before serving.

This lightly sweeten congee goes well with fried bread, buns and pancakes. This is my kids’ favourite congee. I hope you would enjoy it too.

Cooking Tips:

  • Choose the right rice and millet. I use Calrose rice and glutinous millet because the congee would be thick and smooth. No one like watery congee.
  • No matter how much rice and millet you use, add 12 parts of water. And do NOT add water in the middle of the cooking process. That would make the congee watery.
  • Stir the congee more often towards the end to prevent the thicken and sweet congee stick to the bottom of the pot.

Check out the cooking video

中文食譜按這裡

Serves : 12 rolls

Preparation time : 30 minutes + 1 hour 45 mins proofing

Cooking time : 20 minutes

Ingredients

Dough:

  • 200ml lukewarm whole milk
  • 1/3 cup of Demerara sugar
  • 80g of unsalted butter (melted)
  • ½ tsp of pure vanilla extract
  • 1 pack (7g) of active dry yeast
  • 500g plain flour
  • 1 tsp of baking powder
  • ½ tsp of sea salt
  • ½ tsp of ground cinnamon
  • ¼ tsp of ground nutmeg
  • 2 large eggs

Filling:

  • 70g of room temperature unsalted butter
  • 1/2 cup dark brown sugar
  • 2 tbsp of ground cinnamon

Glaze:

  • 2 tbsp of pure honey
  • 1 small lemon zest
  • a little bunch of rosemary

Instructions

Mix 1/3 cup of Demerara sugar, 200ml lukewarm milk, 1/2 tsp of pure vanilla extract and 80g of unsalted butter (melted) together.

Then, add a pack of active dry yeast (7g) into the mixture and mix again. Leave the mixture for 10 mins to let the yeast become active.

In a big bowl, add 500g of plain flour, 1/2 tsp of sea salt, 1 tsp of baking powder, 1/2 tsp of ground cinnamon and 1/4 tsp of ground nutmeg. Mix well.

Make a well in the middle of the flour mixture and crack two large eggs inside. Then pour the wet ingredients in. You should be able to see lots of bubbles like clouds under the thin layer of melted butter.

Mix the dry and wet ingredients to form a quite sticky dough.

Dust the dough with a little bit of flour and knead the dough for 2 to 3 minutes until the surface of the dough is quite smooth.

Cover the dough with a piece of cling film and a tea towel. Prove the dough in a warm place for about an hour until the dough is doubled in size.

Then, you can prepare the filling of the cinnamon rolls. Add 70g of room temperature unsalted butter, 1/2 cup dark brown sugar and 2 tbsp of ground cinnamon into a big bowl and mix everything together with a spatula.

The filling should be smooth and easy to spread.



Place a piece of cooking paper (about 50 cm long) on the working station. Put the dough on the cooking paper. Use your hands to press and stretch the dough to form a rectangular shape.

Use the cooking paper as a guide to roll the dough into a long rectangle (about 48 cm long).

Spread the filling evenly on the flat dough.

Then roll up the dough lengthways.

Divide the dough into 12 equal portions.

I like to use a string of dental floss to tight a knot around the marking lines to cut out perfectly round rolls.



Line a 13″ x 9″ baking tray with cooking paper and put all the cinnamon rolls inside. Cover the cinnamon rolls with cling film and wet tea towel, then keep them in the fridge overnight or prove for 45 mins in room temperature.

Pre-heat the oven to 180°C and bake the cinnamon rolls for 20 mins.

While the cinnamon rolls are in the oven, you could make a honey glaze. It is very simple. Put 2 table spoons of pure honey in a pot, then grate a small lemon zest in the pot.

Heat up the honey glaze with low heat and use a small bunch of rosemary to stir the honey. It only takes 2 mins to prepare the glaze.

Get the cinnamon rolls out of the oven and brush the honey glaze on each roll with rosemary.

Last but not least, sprinkle some chopped roasted pecan on top. Delicious!

Cooking Tips

  • If you want to enjoy fresh cinnamon rolls in the morning, cover the cinnamon rolls with cling film tightly and leave them in the fridge for the second proofing overnight. Get them out of the fridge and let them come to room temperature before baking.
  • I like to make the cinnamon rolls on a big piece of cooking paper. It is easier to handle.
  • Cut the cinnamon rolls with a string of dental floss, so you can have nice round rolls.
  • I prefer honey glaze to frosting or icing. It is lighter and delicious! Just gently warm up the honey mixture.
  • I use a 13″ x 9″ baking tin. Fit in the 12 rolls perfectly.

Check out The Cinnamon Rolls cooking video

My kids love pasta soup. This pasta soup recipe is one of their favourites. It is a great lunch or dinner recipe for the whole family.

中文食譜按這裡

Serves : 4 servings (2 adults 2 kids)

Preparation time : 10 minutes

Cooking time : 25 minutes

Ingredients

  • 1.5 cups of mini shells
  • 225g of minced pork
  • 1 small carrot
  • 1 stalk of celery
  • 1 small white onion
  • 4 cups of kale
  • 1 can of plum tomatoes
  • 3 cloves of garlic
  • 2 tbsp of extra virgin olive oil
  • 3 cups of organic chicken stock
  • 3 cups of water
  • ½ tsp of dried thyme
  • ¼ tsp of dried oregano
  • ¼ tsp of dried rosemary
  • 3 bay leaves
  • ½ tsp of sea salt
  • ½ tsp of ground black pepper
  • ½ tsp of granulate sugar (optional)
  • Parmesan cheese for serving (optional)

Instructions

Wash and chop the celery.

Peel and dice the carrot into small cubes.

Peel and chop the onion.



Wash and get rid of the stem of the curly kale. Then roughly chop.

Half-cook the mini-shells and drain.

Add 2 tbsp of extra virgin olive oil in a pot, then fry the chopped onion and garlic for about 2 minutes with low heat.

Then add chopped carrot and celery. Stir fry for another 3 minutes.

Put the dry herbs in the pot, including thyme, oregano, rosemary and bay leaves, and mix well.



Once you smell the fragrance of the herbs, put the minced pork in and mix well.

Afterwards, add the plum tomatoes. Use a spatula to break the tomatoes.

Pour the chicken stock and water in the pot. If your chicken stock is light, you can use 6 cups of chicken stock without adding any water.

Bring it to the boil and cook for another 10 minutes.

Pour the half-cooked mini shells in and mix well.

Add 1/2 tsp of rock salt.

Add some freshly grounded black pepper.

Put the lid on again and cook for another 5 minutes until the mini shells are cooked.

Put two handful of curly kale inside the soup at the end. Push the kale into the soup and turn off the heat.

You may sprinkle some grated Parmesan cheese on top and serve with a piece of bread or toast. Enjoy!

Cooking Tips

  • I used mini shells, you can use macaroni or other small pasta.
  • You could replace kale with spinach or other green leaves.
  • Vegetarians can skip the pork and use vegetable stock. It tastes great too!
  • The chicken stock I used is very rich, so I dilute it with 3 cups of water. If your stock is very light, you could use 6 cups of stock without adding any water.



I have made 3 different overnight oats recipes for the whole family. My hubby and my little girl like Apple Cinnamon Overnight Oats, my son likes Chocolate Peanut Butter Overnight Oats. My favourite is Mixed Fruits Overnight Oats. Overnight oats cups are healthy breakfast ideas.

Serves : 1 to 2 servings for adults

Preparation time : 5 minutes (not including soaking time)

Cooking time : 5 minutes

Ingredients

Apple Cinnamon Overnight Oats

  • ¾ cup of rolled oats
  • ¾ cup of unsweetened coconut milk
  • ¼ tsp of pure vanilla extract
  • 1/6 tsp of ground cinnamon
  • 1 or 2 dried apricot
  • 1 tbsp of raisins
  • ¼ cup of chopped crunchy apple
  • 1 tbsp of pure honey

Chocolate Peanut Butter Overnight Oats

  • ¾ cup of rolled oats
  • ¾ cup of unsweetened almond milk
  • ¼ tsp of pure vanilla extract
  • 1 tbsp of organic cocoa
  • 2 tbsp of dark chocolate chips
  • 2 tbsp of chopped roasted almond
  • half of a ripe banana (slice)
  • 1 tbsp of pure honey

Mixed Fruits Overnight Oats

  • ¾ cup of rolled oats
  • ¾ cup of unsweetened coconut milk
  • ¼ tsp of pure vanilla extract
  • 1 heap tbsp of Greek yogurt
  • half of a ripe banana (cube)
  • ¼ cup of blueberries
  • ¼ cup of raspberries
  • 1 tbsp of pure honey

Instructions

Apple Cinnamon Overnight Oats

Pour 3/4 cup of rolled oats in a bowl and add some chopped dried apricot and raisins.

Add 3/4 cup of unsweetened almond milk.

Then add a dash of ground cinnamon and 1/4 tsp of pure vanilla extra.

Mix well and leave it in the fridge for a night.

In the morning, dice some crunchy apple and mix in the overnight oats. You may add some honey and more dried fruits too. I always prepare this Apple and Cinnamon Overnight Oats for my husband in the summer. He would bring it to the office in the morning with a jar.



Chocolate Peanut Butter Overnight Oats

Get 1 tbsp of natural peanut butter and mix with 1/4 tsp of pure vanilla extract.

Add a bit of coconut milk and mix well.

Add 1 tbsp of organic cocoa and mix again. Add the rest of the coconut milk gradually and keep stirring until mixed in all the milk.

Then add the rolled oats and dark chocolate chips in.

Mix everything together and put the oats in the fridge overnight.

The next morning, put some sliced banana, chopped roasted almonds and dark chocolate chips on top.

Then drizzle a bit of pure honey. Done!



Mixed Fruits Overnight Oats

Pour 3/4 cup of rolled oats in a bowl and add 3/4 cup of unsweetened coconut milk.

Then add 1/4 tsp of pure vanilla extract.

Mix well and put the oats in the fridge for a night.

The next morning, put some banana cubs in a glass or jar. Then add a layer of overnight oats.

Then add another layer of banana cubs.

You could do a few layers. I normally do 2 layers. Then add one heap table spoon of Greek yogurt.

Then put some blue berries and raspberries on top of the yogurt. Drizzle some pure honey on top at the end. Done!

We normally make overnight oats over the summer. Kids like them because they are like healthy desserts. Hope you and your family would like these recipes too.

Cooking Tips

  • You can put the oats in the jars and keep them in the fridge. I keep it in the bowl for easy styling only.
  • Don’t need to buy nice jars. Just use spaghetti source jars, jam jars, or other old bottles like those I used.
  • You can change the recipes to vegan by using coconut yogurt and vegan chocolate.
  • Make sure you use rolled oats not instant oats. Rolled oats taste much better.



This is a quick and simple breakfast pancake recipe. Kids love it!

Servings : 8 pancakes

Preparation Time : 5 minutes

Cooking Time : 15 minutes

Ingredients

Batter :

  • 1.5 cups of plain flour
  • 2.5 tsp of baking powder
  • 1/2 tsp of bicarbonate soda
  • a pinch of sea salt
  • 1 tbsp of golden granulated sugar
  • a dash of ground cinnamon
  • 1 cup of unsweetened coconut milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Cooking:

  • unsalted butter

Toppings:

  • pure coconut oil
  • pure honey
  • mixed berries

Instructions

Firstly, mix the dry ingredients in a big bowl, including plain flour, baking powder, bicarbonate soda, salt, sugar and cinnamon.

Secondly, mix the wet ingredients in another big bowl, including the egg, coconut milk and pure vanilla extract.

Add the coconut milk gradually and use a fork to mix it well.



Then combine the dry ingredients and the wet ingredients. Use a spatula to fold the batter slowly. Do not overdo it. It is okay to have some lumps.

Heat up a pan. Put a knob of unsalted butter inside when the pan is hot. The butter would be bubbling. Pour 1/4 cup of batter in the middle of the pan.

Cook the pancake with medium low heat. When you see lots of air bubbles on the surface of the pancake and the bubbles are about to burst, flip the pancake with a spatula straight away.

Brown both sides of the pancakes.



I like to serve these pancakes with berries, pure coconut oil and pure honey.

You could also serve the pancakes with unsalted butter and maple syrup. Enjoy!

Cooking Tips

  • You could replace the coconut milk with almond milk or other milk.
  • Mix the dry and wet ingredients slowly. Don’t over do it. It is ok to have some lumps inside. Leave the batter to rest for 5 to 10 mins if time allows.
  • Flip the pancake straight away when you see lots of bubbles on the pancake. The batter should be still runny on the top. Don’t wait until all the batter is set.



Chia seeds are among the healthiest foods in the world. Try these healthy and delicious chia seed pudding recipes. Here are 3 recipes, including Chocolate Chia Seed Pudding, Berry Chia Seed Pudding and Dried Fruits Chia Seed Pudding. They are great breakfast ideas especially for ladies and kids.

Serves : 1 serving for adults

Preparation time : 5 minutes (not including soaking time)

Cooking time : 5 minutes

Ingredients

Chocolate Chia Seed Pudding

  • ¼ cup of organic chia seeds
  • 1 cup of unsweetened coconut milk
  • 1/8 tsp of pure vanilla extract
  • 60% dark chocolate
  • 1 tsp of pure coconut oil
  • Pinch of sea salt
  • Dash of ground cinnamon
  • ¼ cup of almonds

Mixed Berries Chia Seed Pudding

  • ¼ cup of organic chia seeds
  • 1 cup of unsweetened coconut milk
  • 1/8 tsp of pure vanilla extract
  • 1 cup of mashed strawberry
  • ¼ cup of blue berries
  • 1 tsp of pure honey

Dried Fruits Chia Seed Pudding

  • ¼ cup of organic chia seeds
  • 1 cup of unsweetened almond milk
  • ¼ cup of mixed pumpkin seeds and sunflower seeds
  • 1 dried apricot
  • 1 dried fig
  • 1 tsp of maple syrup or pure honey

Instructions

Add chia seeds in a bottle or any container. One serving for adults needs about 1/4 cup of chia seeds.

Then add 4 parts of coconut milk or almond milk depends on how thick do you like the pudding, so for one serving, you need to add one cup of milk. You could adjust the thickness of the pudding before serving by adding more milk. I like to use coconut milk for Chocolate Chia Seed Pudding and Berry Chia Seed Pudding. I use almond milk for Dried Fruits Chia Seed Pudding.

I like to add a bit of pure vanilla extract in Chocolate Chia Seed Pudding and Berry Chia Seed Pudding.

Then mix it up and mix it again after 10 minutes to prevent the wet chia seeds from forming lumps.



Put the lid on and keep it in the fridge for at least two hours. I normally keep it in the fridge overnight.

Heat up a pan and use low heat to roast some nuts and seeds. Put the almonds in first and let them roast for 5 minutes. Then add the pumpkin seeds and sunflower seeds to roast for another 3 minutes. Leave the seeds and nuts to cook down in a tray.

Then make a hot water bath with a pan and place a big bowl in it. Add the dark chocolate, a pinch of sea salt, pure coconut oil and ground cinnamon.

Mix the ingredients when the dark chocolate melts. Set aside.

Chop the dried apricots and figs. You need one each for one serving.

Chop the roasted plain almonds.



Slice a ripe banana and set aside.

Chop some strawberries and mash them roughly. You could use raspberries too.

Now, we can assemble all the ingredients. The first one is Chocolate Chia Seed Pudding. Add some coconut milk chia seeds in a glass or jar.

Add the dark chocolate sauce on the pudding and leave some to drizzle on the toppings later. You could leave it like this or mix the sauce with the pudding. Put the sliced banana on the pudding.

Then add some chopped almonds and drizzle some chocolate sauce on top. Done!

The second one is Mixed Berries Chia Seed Pudding. Pour a few table spoon of coconut milk chia seeds in a glass or jar.

Add a few tables spoons of mashed strawberries and squeeze a dash of pure honey inside.

Add another layer of coconut milk chia seeds. Then put more mashed strawberries.

Then add some blueberries and some more pure honey. Done!

The last one is Dried Fruits Chia Seed Pudding. Add a few table spoons of almond milk chia seeds in a glass. Then add some chopped dried fruits and roasted seeds. You may add a few drops of maple syrup or pure honey (optional).

Then add another layer of almond milk chia seeds, dried fruits, seeds and maple syrup.

You could do a few layers. I normally do 3 layers.

I add more seeds and dried fruits in the photo. That is about double the amount of my original recipe.

Chia seed is one of the most popular super foods in the world. Great source of nutrients for your family. Try these recipes out. They taste fantastic too!

Cooking Tips

  • Make sure you stir the chia seeds properly after adding milk and mix it again after 10 minutes to get rid of all the lumps.
  • I like to prepare the chia seeds the night before and add the toppings the next day.
  • You could replace strawberries with raspberries. Taste even better!



This pumpkin soup recipe is very easy but amazingly delicious. I normally serve it with bread or toast. If you are a vegetarian, you can replace the bacon with croutons and use vegetable broth instead of chicken broth.

中文食譜按這裏

Serves : 3 to 4 servings

Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients

  • 900g pumpkin
  • 1 medium white onion
  • 2 cloves of garlic
  • 3 strips of bacon or a handful of croutons
  • 1.5 cup of organic chicken broth or vegetable broth
  • 1 cup of water
  • 1 tbsp of extra virgin olive oil and 25g of unsalted butter
  • 1/3 tsp of sea salt
  • 1/4 tsp of ground black pepper
  • 1 tbsp of extra virgin olive oil or rice barn oil for frying the bacon

Instructions

First of all, wash the pumpkin and use a metal spoon to scoop out the seeds and fibrous strands.

Cut the pumpkin into 4 to 5 cm wide thick slices and peel the skin off with a knife. Then, cut the pumpkin into big chunks and set aside.

Peel the white onion and cut it into big chunks too.



Crush and chop two cloves of garlic.

Chop the stems of the parsley and put them with the chopped garlic and set aside.

Then chop the parsley leaves.

Heat up a pan and add one table spoon of olive oil or rice bran oil, then put the streaky bacon inside. Use low heat to fry the bacon until they are nice and brown. Leave the bacon to cool down, so they would become crispy. Break them into small pieces and set aside.

Heat up a pot and add one tbsp of extra virgin olive oil and 25g of unsalted butter. You can replace the unsalted butter with 2 more tbsp of extra virgin olive too. Add crushed garlic and parsley stem when the oil is bubbling.



Add the chopped onion and stir fry with medium low heat until soft.

Put the chopped pumpkin in and stir. Add some sea salt and ground black pepper and keep stirring for about 3 minutes.

Pour 1.5 cup of organic chicken broth and 1 cup of water inside the pot and stir.

Then put the lid on and cook for about 10 minutes until the pumpkin chunks are soft.

Check the pumpkin with a spatula. Should be able to break it easily.

Turn off the heat and blend the pumpkin with a blender until it turns into a thick and smooth pumpkin soup. You can taste your soup and see if it needs more seasoning.

Serve the soup with a few drops of extra virgin olive oil, chopped parsley and crispy bacon.

We normally enjoy this pumpkin soup with a nice piece of bread or toast. It is a easy and delicious lunch idea for our family.

Cooking Tips:

  • Some people like to add cream in pumpkin soup, so it is creamy and rich. But I don’t really like it because you can’t really taste the pumpkin and its too heavy.
  • You can use butternut squash too, but you may need to add 1 tsp of raw sugar because butternut squash is not as sweet.
  • The organic chicken broth that I used is quite rich, so I diluted it with 1 cup of water. Taste your broth before using it. You don’t want the broth over-power the pumpkin.
  • Vegetarian friends can use vegetable broth and croutons to replace chicken broth and bacon.

Check out the Pumpkin Soup cooking video HERE.



Creamy Mushroom and Chicken Rice is a popular Hong Kong style lunch recipe. I used cooking cream instead of white sauce to save some time and effort, but it tastes just as good. It is also a great lunch box idea for kids.

中文食譜按這裏

Serves : 2 to 3 servings

Preparation time : 15 minutes

Cooking time : 10 minutes

Ingredients

  • 200g free range chicken thigh
  • 150g button mushrooms
  • half of a big white onion
  • ½ cup of frozen green peas
  • 100g of mixed sweet peppers
  • 200ml of cooking cream
  • 80ml of organic chicken broth
  • 1.5 tbsp of plain flour (thickening the sauce)
  • 3 strings of fresh thyme (can replace with dried thyme)
  • 1 cove of garlic  (crushed)
  • 3 tbsp of extra virgin olive oil (stir fry the ingredients)
  • 1/3 tsp of sea salt
  • 1/4 tsp of ground black pepper
  • 2 to 3 bowls of cooked white rice

Marinade for Chicken Thigh

  • 1/4 tsp of dry Demerara sugar
  • pinch of fine sea salt
  • pinch of ground black pepper
  • a dash of extra virgin olive oil (optional)

Instructions

First of all, slice the chicken thigh into at least 1 cm wide strips. I bought some free range chicken thigh fillets without added hormones and antibiotics from a supermarket.

Put the sliced chicken into a big bowl and add a pinch of salt, a pinch of ground black pepper and 1/4 tsp of dry Demerara sugar. You may also add a dash of extra virgin olive oil inside and then mix well. Marinate the chicken thigh for 10 minutes.

Meanwhile, put the frozen peas inside a pot of boiling hot water. Bring the water to the boil again and drain the peas.



Next, slice up the button mushrooms and set aside.

And roughly cut the white onion.

I bought some mixed sweet peppers. They look beautiful. Deseed and chop them into big pieces. Then heat up a pan and add some extra virgin olive oil. Stir fry the chopped sweet pepper briefly and set aside.

Clean the pan and add some olive oil. Put a clove of crushed garlic inside. Once you can smell the flavour of the garlic, add the marinated chicken thigh. Get the chicken meat out when it is half-cooked.

Heat up a pan, add 1 tbsp of extra virgin olive oil and use low heat to stir fry the chopped onion.



Once the chopped onion is soft, add the sliced mushrooms and stir.

Then add the chicken broth and fresh thyme and stir.

Sprinkle 1 tbsp of plain flour on top and mix it with all the ingredients.

Next, add the green peas and half-cooked chicken thigh.

Follow with 200ml of cooking cream.

Turn up the heat to thicken the sauce.

Add the stir-fried sweet pepper at the end and mix well. n

A creamy and delicious mushroom and chicken rice is done! Enjoy!

Cooking Tips:

  • I used cooking cream instead of making a traditional white sauce to save some time and effort. But I ensure you it tastes just as good!
  • Use chicken thigh instead of breast because its tender and moist.
  • You could serve with spaghetti if you don’t like rice. Put the half-cooked spaghetti in the sauce to absorb the sauce. Don’t need to add flour.
  • This is a great school lunch for kids too!

Check out Creamy Mushroom Chicken Rice cooking video



This avocado salmon rice is my daughter’s favourite lunch. It is a quick and healthy lunch recipe for kids. My baby girl eats it at home, but it is also a great lunch box idea.

中文食譜在這裏

Serves : 2 servings

Preparation time : 10 minutes

Cooking time : 15 minutes

Ingredients

  • 225g salmon fillet
  • 1 Avocado
  • 2 eggs
  • 3g of dry seaweed
  • 1/2 tbsp of sesame
  • 1.5 tbsp of mayonnaise
  • 1/2 tbsp of light soy sauce
  • 1/6 tsp of fine sea salt
  • 1/6 tsp of ground black pepper
  • a dash of lemon juice

Rice

  • 180ml Japanese rice
  • 180ml water
  • 1/2 tbsp of Japanese sushi vinegar (season the cooked white rice)

Instructions

First of all, put the rice in the cooker because it takes the longest time to cook. Then get the salmon fillet out and dry it with kitchen paper. Marinate the salmon for at least 10 minutes with light soy sauce and black pepper.

Meanwhile, you can prepare for other ingredients. First, toast some white sesame seeds in a dry pan with low heat. I normally toast a batch of sesame seeds and keep them in a airtight container because I use sesame seeds quite often.

Second, cut some plain dry seaweed into strips and set aside.



Then, open an avocado and get rid of the stone. Then use a table spoon to scoop the flesh out. If you have any problems with opening the avocado, check out my cooking video.