The Loco Moco is a dish that is often featured in Hawaiian cuisine. I encountered the loco moco when I visited Hawaii in 2008. I was apprehensive at first as it had traditionally had a slab of spam in it. But I soon realised you could have a meat patty instead. The problem with the Hawaiian version is the portion size. They. Are. MASSIVE. But they don’t need to be! This version is a much smaller but still satisfying as when you break down the ingredients – it’s not that it’s really unhealthy – It’s quite the opposite!
When in Hoi An, I do overdose of Cao Lau. And rightfully so because it is DELICIOUS. The prep and cooking of it though would make it a rather rare dish though since it does require a fair bit of prep and cooking time. BUT THAT FLAVOUR.. UGH.
So! I promised I would try and replicate that flavour and streamline it down into a cooking style that works for me but without sacrificing that nom nom nomminess.
Yeah it’s not a word but deal with it!
When it came to food, my mum thought I was a picky eater. Turns out she was mistaking me for her other son – who wouldn’t eat anything that had or been near tomato. Eventually it dawned on her I was happy to try new foods and her beef stroganoff was the meal that I had “the talk” with her about – as in…. The talk where I explained to her that I’m not a picky eater and her beef strog smelled AMAZING.
When I finally moved out of home it was the first recipe I asked her to teach me and it has remained probably my centre piece dish. Impressed my friends, work colleagues – eventual fiance… it works so well. These days I have slightly adjusted the recipe so that it’s not as calorie dense so it is in fact a healthy dish now! We recommend it as a “Inside The Window” dish as we often serve it with rice or pasta but you can get away with doing it with salad only!
Hi there – Captain Obvious here – Yes – we are all busy and often we simply don’t have time or are too tired to make dinner. Allow me to find you a quick little trick that will save you time, money and a case of the guilts. The Sunday Wednesday is the perfect way to be efficient and to stay on track for your food for the week!
SUNDAY
Buy all your veges and then chop them up immediately when you get home. One container for drier veges and one container that is a mix of dry and wet veges.
Try and take more from the wet/dry container as it won’t last as long in terms of freshness!
WEDNESDAY
It’s likely time to make some extra food and during the middle of the week – time is precious! Add the remaining contents of the wet/Dry container into a stir-fry to ensure you get use of all the contents of the container! This will significantly reduced the time it takes to make that meal!!!
Breakfast eggs and chickpeas in tomato.
Note: more spices/herbs can be added to your liking. Also add any vegetables you desire. Bacon can be added for a non-vegetarian alternative.
This recipe is a slight variation on the Burrito recipe we have on the site and we’ve added in some extra spice to make it extra healthy! Why is it called Twosie though? Well in short – it’s pretty much made with 2 of everything which makes it super simple to prepare! I personally don’t like chilli BUT if you do.. feel free to add some to this recipe.
Print Recipe Morning Glory While travelling in Vietnam – I am not exactly the most adventurous person when it comes to trying new foods. I am pretty set in that I don’t do hot and I don’t do spicy. Odd name? Yeah.. I’ll pass. However eventually we tried Morning Glory which is the fancy name…
You’ve just done an early morning exercise session and you are short on time. Gotta eat something but what? Well then – why not this! These yummy Protein Oat Slices are full of nutrition to get your day started right – I mean – you’ve done the exercise, you might as well go all the way and back it up with some healthy food!
My mum would make this AMAZING chicken soup for us as kids. It took a while but the result was soooo good and was perfect for a cold, wintery evening. I decided to take this recipe and revamp it a touch to make it a bit quicker to make and also I removed some of the more high energy carbohydrates that were in there too. The result is a healthy and very nutritious soup that will satisfy!
Meatloaf but, quicker, easier and even healthier. The secret to this recipe is the silicone mini loaf trays that make it so simple. buy two to make batches of 12 at a go. The mini meatloaves are a perfect meal on the go, kids lunch-box, picnic basket, ready-made breakfast winner. They can be eaten cold, at room temperature as well as wrapped and frozen for later. By substituting breadcrumbs for the Almond/Flax Meal mix, it is also gluten free and with extra Omega 3 goodness.
This recipe came about because I *was* diligently organising myself to do meal prep and I then realised my diligence was rubbish as the turkey mince I had bought smelled weird and I wasn’t going going to chance it. No big deal. No meat – I figured it was a good opportunity to vegetarian it up! I had a look at what I had in the fridge and pantry and decided to combine a new flavours that I don’t instinctively think of and BAM – This meal was born. So glad as it tastes amazingly good. Ideal of vegetarians or anyone who wants to add turkey mince in there or have the protein component of the meal as an addition!
This is a classic chicken salad from the Thailand, Cambodian Laos area. The proper name is Larb Gai and is quite often served with steamed rice or in lettuce cups. We’ve been a bit crafty in omitting some of the less healthy ingredients (namely – sugar!) but the taste is still fresh and amazing!
This meal was created one night when there was a mexican stand off in the kitchen. Actually not really. Neither Al or I wanted to cook – and clearly I was more hungry so I caved. Am ever so glad I did because this took next to no time to make and it was so fresh and delicious!
This recipe has been submitted to us by Belinda! Belinda loves her water chestnuts and I have to concede.. I too, am now a fan after making this!
One of my favourite things about staying in Myanmar was the food. Oh. Em. Gee. The food. The first dish I tried upon arriving in Yangon was a Chicken Pumpkin Curry. They said it wouldn’t be hot and spicy and I did not trust them. I was so wrong. Thus – my love for this dish was discovered. I went hunting for this dish and I believe I found the best version of it in a small restaurant in Bagan.
Curry often has been considered to be quite fatty and not good for the waistline – let me assure you that this recipe has nothing but fantastic, healthy ingredients.
This recipe is a quick and easy recipe with a slightly middle eastern flavour. Chick Peas are such a versatile ingredient and they give a very distinct and appealing favour to everything you add them to so it makes sense to let them be a main flavouring to this chicken recipe! When you mix the steamed veges into that sauce – DELICIOUS!
I was never really one to like Sweet Potato. I think it comes back to when I was a kid and mum used to use brown potatoes for most meals. I would steal bits from the chopping board and yes.. eat the potato raw. Weird? Probably!
Anyway, this recipe has shown me the light of how easy cooking can be and how delish sweet potato can taste!
Thankfully heading to Vietnam as much as I do has opened me up to some AMAZINGLY awesome and tasty plant based meals. This salad is ever so fresh and tangy and is very straightforward to make AND it goes as a side for so many other dishes!