Healthy Banana Oatcakes

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Strong cravings for bananas these days. Made these oatcakes for breakfast. Filling and healthy breakfast to start the day. Lets go!

Ingredients: (makes 4 small oatcakes: 1 serving)

4 tbsp of oats
1 banana, mashed.
1 egg
2 tbsp of olive oil.

Mix the first three ingredients together.
Panfry them.

 

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Italian Tuna and Rice Salad

 

To be honest, I love rice a lot. In the past, i used to ask the school’s canteen aunty to add more rice for me whenever i order caifan from her. I can’t imagine my meals without rice seriously. But now, I am avoiding it as much as possible. Not because I don’t like them anymore, but the fact that they are…carbohydrates. If you cut down on carbo, you can rly slim down a lot. Trust me on this. Now you know why I avoid rice. Hee. I can rly go on and on about diet n exercise. But I shan’t bore you any further with that. Haha. So i turned to other alternatives, salad. I spammed salad for the past two years and it isn’t that bad after all. It was tough at the start when I switched to a no rice diet. As time passed, I got more used to it and kinda like it eventually. But I still love rice. To enjoy rice with lesser guilt, consider rice salad. I got this idea from Laura Vitale. Made some minor changes to her recipe with whatever ingredients i have on hand. This is definitely a healthier choice compared to your ordinary weekday chicken rice or Seafood horfun pack home dinner. I used canned food as it’s more convenient. To make the dish healthier, you could use fresh ingredients  from the market. Although this looks as if it contains a lot of rice, it doesn’t. They can be stored for a couple of days in the fridge. You cld prepare these for tmr’s lunch at work or dinner for your kids if you are working OT!!

Ingredients: (Servings: 2-3, Serve cold. )

3/4 cup of rice- cooked*
1 can Corn Kernels ( Can/fresh)
1 can Tuna chunks in light Olive Oil ( You cld substitute with other alternatives like Shredded Steamed Salmon etc…)
1 cup Cherry tomatoes
Cranberries
3-4 tbsp of extra virgin Olive Oil. ( ensure rice stays moist)

Steps:

1. In a large bowl, Add corn and tuna to the rice. Mix well.
2. Toss in cherry tomatoes and cranberries.
3. Add olive oil.

Healthier Honey Dew Sago

I have been thinking all about the mango sago from”Ah Chew Desserts, 阿秋甜品”  ever since my virgin visit with my colleagues. Their mango sago  is fabulous with the fragrant taste of the coconut milk and juicy mango cubes. I finished the whole bowl to myself despite having a super sinful and filling dinner at Astons before that. Although it was delicious, it was ultra sinful because of the rich coconut milk and is mega damaging to your weight and waist! Hence, I’ve decided to re-create a healthier version. However, i couldn’t find mango in my supermarket that day and so i substituted with honeydew instead. To make mango sago, you simply have to replace honeydew with mango in the below recipe. I am submitting this to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground. Please refer here for more details. This is my first time participating in Aspiring Bakers and I am pretty excited about it!! I looked up online  and scribbled notes and information from everywhere (until i am was very confused) onto a piece of paper and combined them into this recipe! The use of soy milk is going to make this dish so much healthier.

Ingredients: ( Makes approximately 3-4 bowls)

1/2 Honey dew ( divide equally to half)
1/4 Cup Sago
2-3 tbsp of sugar
3/4 Cup of Soy Milk
1/4 cup of coconut milk
Several pandan leaves, chopped
Ice cubes.
Steps:
1. Prepare the sago. [Boil a small pot of water and add the sago when the water is boiling. Reduce heat and simmer for 10 mins. Stir occasionally toprevent the sago pearls from sticking onto the sides and bottom of the pan. Turn off the flame when sago has turned partially translucent and still able to see some moving white dots. Cover the pot with a lid until the sago turn transparent ( about 10 mins). Rinse the sago through running water to remove the excess starch. Keep sago submerge in water until ready to use. For step by step photos, please refer to here. ]
2. Pour coconut milk into saucepan and throw in the chopped pandan leaves. Bring the coconut milk to simmer under low heat for about a min. Remove pandan leaves.
3. Puree 1/2 of the honey dew and dice the remaining 1/2 into small cubes)
4. Mix the soy milk, coconut milk, honey dew puree and sago together. Stir well. Taste and add sugar to your desired sweetness.
5. Chill it in the fridge.
6. When serving, fill 3/4 of the bowl with honeydew sago and pop in some ice cubes to fill the remaining bowl.
Note: Best to be consumed on that day itself.  Not recommended to store it overnight. If you prefer a thicker flavour, you could adjust the ratio of soy milk to coconut milk to 50:50 etc…  Definitely a good afternoon desert in the summer right now. Enjoy!

Chocolate Decadence

I can’t wait to share this recipe and i urge you to try this because this cake is heavenly delicious. It’s dense, ultra rich & chocolatey. Nobody knows it’s a healthier version. And… the best part about the  cake is that… A SLICE ONLY CONSIST OF 164 CALORIES! Can you believe it??? This is absolute good news to those who are on diet and weight conscious people.  INDULGE WITHOUT A PINCH OF GUILT. I can’t emphasise enough how amazing this cake is! Although it takes a little extra effort but it’s all worth it. I am definitely going to make this again. Definitely.

Ingredients ( Adapted from EatingWell)

  • 7 ounces 60-70% bittersweet chocolate, finely chopped
  • 1/3 cup unsweetened cocoa powder, preferably natural
  • 2 tablespoons all-purpose flour
  • 2/3 cup plus 1/4 cup sugar, divided
  • 1/8 teaspoon salt
  • 1 cup nonfat or low-fat milk
  • 2 large egg yolks, at room temperature (see Tip)
  • 1 teaspoon vanilla extract
  • 3 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar

Preparation

  1. Position rack in lower third of oven; preheat to 350°F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.
  2. Place chocolate and cocoa powder in a large bowl.
  3. Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in egg yolks and vanilla.
  4. Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.
  5. Gently fold about one-fourth of the egg whites into the chocolate batter to lighten it. Gently fold in the remaining egg whites until no white streaks remain. Scrape the batter into the cake pan, smoothing the top.
  6. Set the cake pan in a larger baking pan and place on the oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the side of the cake pan. Bake until the surface of the cake is slightly crusted and springs back when gently pressed, 25-30minutes. (The cake will still be quite gooey inside.  I inserted a toothpick but it didnt come out clean.  )
  7. Leavve your cake to cook and preferably refrigerate (strongly encourage) it for a couple of hours before cutting it. I cut mine after it has cooled slightly and the cake was in a mess! It was so crumbly.

To serve: Soak the blade of a thin knife in a cup of very hot water until warm. Slide the knife around the sides of the pan to release the cake. Place a piece of wax paper on top of the cake. Invert a plate over the wax paper and invert the pan onto the plate. Remove the pan and peel away the paper liner. Place a serving plate over the cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry before cutting each slice.

Note*

– store in the refrigerator in an air tight container fir up to two days