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!
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…
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!
When I was lying in hospital post surgery and unable to move let alone eat anything solid, my loyal and loving friends brought me in gifts to make me feel better. Or more accurately, to have a laugh at the fact I could only have clear liquids. The theme of their gifts was chocolate. Lots of it. Choc Mint Slices in particular. Oh how mean there were. It did reignite my love of the choc mint flavour. So here is a delish desserty style version!
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!
I do chortle to myself when people say that salads are BORING. I then have to ask what they are putting in their salads to make them a culinary flatliner. Usually they put your very droll and run of the mill veges in there like iceberg lettuce and well – if that’s what you think is a salad – better get with the program! Flavour is abundant with salads if you know what you are doing and one thing that is very important is knowing what dressing will make it delicious and healthy too! This Herb and Garlic Vinaigrette will certainly do the trick!
My love affair with Vietnam is no secret. Chilling out on the beach only to then ride back into town to eat delicious food? OH IF I MUST!
I’ve never really been one to fist pump at the prospect of salad. I do believe it was a Simpsons episodes that coined the phrase “You don’t make friends with Salad”.
This recipe and it’s salad are an exception to that phrase.
Light, tangy and just flat out delicious – eating this healthy meal is one of perfect examples of eating healthy and loving every yummy morsel.
This side dish is a fantastic alternative to rice or pasta for dishes. You can add additional garlic or spices to taste also. I add in Red Kidney Beans just to get more more low energy carbs and protein into my meals. You don’t taste them and they do add some colour! You can also add some spring onions too! Be Creative!
This stew really is comfort food for winter. It has flavour, it has heartiness and it’s just yummy to the max. It’s versatile to match up with other side dishes and salads also. This one does take a bit longer to make so I would TOTALLY recommend making the Epic Roasted Veges at the same time and also the Cauliflower Rice too. They work together so perfectly and it’s a serious hit of GOOD veges and meat!