Kelp Noodles Salad with chicken and cucumber

Here’s another great salad recipe for the summer!

We were introduced to Kelp Noodles at a friend’s gathering, and she actually made this dish for us. (All the credit goes to her for this recipe!) We love the refreshing, half crunchy, half chewy texture and its got incredible ability to soak up any sauce or dressing you put in it. It’s versatile enough to be put into soup/broth, stir fry or into salads. Not to mention it’s made of kelp which is mineral rich and SO good for you.  Oh and did I mention there’s only 6 calorie per serving? SIX!!!

The noodle is only made of three ingredients:Water, Kelp and Sodium Alginate (made from brown seaweed). I buy them in packets online but they’re quite often sold out, so it makes them even more of a treat when I do get my hands on them!

They come in little packets and all you have to do is give them a little rinse under some water, and you’re ready to cook it.

Here’s the recipe to the wonderful and nutritious salad, I hope you guys will like it as much as we do!



  • 1 pack Kelp Noodles
  • 2 cucumbers, julienned (long thin strips)
  • 2 chicken thighs (or breast)
  • Japanese Sesame Dressing
  • White Vinegar
  • Sesame Oil
  • Salt and Pepper to taste

Step 1) Poach the chicken in simmering water (low heat) for about 8-10 minutes, until cooked. Cut or shred into strips


Step 2) Rinse the kelp noodles under running water, drain and put into a bowl with the cucumbers and chicken. Add 3 tbls of Sesame dressing, 1/2 tsp of sesame oil and 1 tsp of white vinegar. Toss and taste.

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At this point, taste the salad to see if you need more dressing, or acidity (vinegar) or more salt and pepper. Add in a little bit of a time and mix to taste.  You can also sliced up some red chili to add some heat to the salad. But that’s it, so simple and easy to do!


Learn more:


Homemade Chicken McNuggets

Chicken Mcnuggets – a childhood staple slathered in BBQ, sweet and sour or hot mustard sauce; it’s bouncy, chewy texture, no longer representing the strands of tough, dry chicken meat, a mysterious kind of meat. It never once occurred to me as something you can make at home, this special treat was only to be enjoyed at the fast food joint where more and more press tells you how bad the food is for your health, what kind of chemicals and processed plastics they’re adding to the meat.

Until one day my college friend told me how simple it was to make. Just blend chicken thighs, batter it up and fry it! SERIOUSLY?

I couldn’t wait to try it at home and I’ve never looked back since. It’s so close to the real thing that I guarantee you you won’t miss it. Ever.


  • 4 boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon Parsley Flakes
  • 1/2 teaspoon Oregano
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Pepper
  • 2 Eggs, beaten
  • 1 cup Flour
  • 1/2 cup Corn starch


  • Food processor
  • Bowls
  • Spoon or small ice cream scoop
  • Frying pan and spatula

Step 1) Cut chicken into large chunks to fit into food processor. Put in all spices and blend until everything is mixed into a paste. (like second picture)


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Step 2) Prepare your batter station in the following order: a) Meat mixture; b) corn starch; c) beaten eggs; d) flour.


Step 3) Spoon and roll one scoop of meat mixture into a bite size ball, gently dust in the corn starch. Drench into the beaten eggs, then roll in the flour, make sure the entire ball is lightly covered in flour, but don’t press too hard otherwise your batter will be too thick. Place the ball on a plate and gently flatten to form a nugget. Repeat until all mixture is used.

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Step 4) Heat a pan and coat in oil for pan frying, medium heat. Prepare a plate with kitchen towels to place your cooked nuggets and to soak up the extra oil. Once the oil is hot, cook the nuggets on both sides until golden brown, 2-3 minutes each side.

Tip: You can choose to deep fry it by putting in more oil. Be careful that the oil can get too hot if constantly being heated, so move the pan away from the heat source or turn on/off the stove when you see fit. The best temperature to fry the chicken is around 350 degrees Farenheit.

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Feel free to cut open one of them to ensure that it’s cooked through, especially when serving young children.


Serve with a side of salad and dipping sauce (we make our own siracha mayo or wasabi mayo dipping sauce), it’s a fun and delicious meal that your kids are bound to love!






My go-to Banana Smoothie

My go-to smoothie came about when we had a single too-ripe banana lying around, and I couldn’t get myself to eat it – I hate eating overly ripe bananas – its way too mushy for me. But one banana was too little to bake with… what to do?!!?

I blended it up with some kitchen staples and it turned out to be a fantastic drink! There wasn’t even a need for any added sugar or honey since the sweetness from the ripe bananas comes through. The flaxseeds adds additional nutrition – an execellent source of omega 3, full of fiber, lowers cholestrol to name a few. You’ve got your potassium and magnesium from the bananas, your probiotics from the yogurt and calcium from the yogurt and milk. All in all, it’s a delicious drink packed full of nutrition! I secretly wish for ripe bananas at home so I can make more of this now!


  • 1 very ripe banana
  • 1/2 cup milk
  • 1/4 cup vanilla yogurt, or plain yogurt with a few drops of vanilla extract
  • 1 tablespoon Ovaltine or cocoa powder (optional)
  • 1 tablespoon Flaxseed (optional)

Put everything in to the blender for 30 seconds – 1 minute (until you see the flaxseeds are broken up – that’s how you release the flaxseed oils and get all the nutrition. Serve and enjoy!

Additional Tips:

  • You can add a teaspoon of honey if you prefer it to be more sweet
  • You may also add 5-10 ice cubes into the blender to get a more smoothie/slushie like consistency. .

Homemade Granola

There are lots of options for store bought Granola in the supermarket nowadays, but did you know that Granola is super easy to make at home? No addictives, extra sugar, unknown chemicals on the ingredients label, you know everything that goes into this super food.

We love it because it’s so versatile to eat – with milk for breakfast, with fruit and yogurt for a quick snack, or simply on it’s own when you’ve got the munchies.

After experimenting with a few different recipes, I’m now officially disclosing my own Granola recipe (and trust me, a lot of stuff you probably already own!)  We don’t like dried fruit, but it’s a great way to add sweetness as well as extra vitamins and fiber to your diet.

Core ingredients / 主要材料: 

  • 3 cups rolled oats / 三杯燕麥 (儘量不要用即沖的)
  • 3 tablespoons brown sugar / 三湯匙紅糖
  • 1/3 cup honey / 1/3 杯蜜糖
  • 1/4 vegetable oil  / 1/4 杯植物油
  • 1/4 teaspoon salt / 1/4 茶匙鹽
  • 1 teaspoon vanilla extract / 1 茶匙香草精

Other ingredients include, below are all optional! / 下列其他材料都自行選擇加或不加: 

  • 1 teaspoon cinammon / 1茶匙玉桂粉
  • 1/2 cup chopped nuts or seeds (any kind you prefer) / 半杯豆, 如杏仁, 腰果 等…
  • 1/2 cup dried or freeze dried fruits / 半杯乾果, 如葡萄乾等..
  • 1/2 cup mini chocolate chips / 半杯迷你巧克力片IMG_7019

Firstly, combine all the core ingredients (and cinnamon if you are using) and place on a tray, spreading it as thinly as possible:


Bake for 10-15 minutes until it’s slightly brown. Meanwhile, you can lightly toast and chop the nuts:


Remove the core mix from the oven, then add your nuts and seeds. Mix, then put back into the oven for another 5-10 minutes until everything is golden brown.


Carrie’s Homemade Granola


  • 3 cups rolled oats / 三杯燕麥 (儘量不要用即沖的)
  • 3 tablespoons brown sugar / 三湯匙紅糖
  • 1/3 cup honey / 1/3 杯蜜糖
  • 1/4 vegetable oil  / 1/4 杯植物油
  • 1/4 teaspoon salt / 1/4 茶匙鹽
  • 1 teaspoon vanilla extract / 1 茶匙香草精

Optional ingredients: 

  • 1 teaspoon cinammon / 1茶匙玉桂粉
  • 1/2 cup chopped nuts or seeds (any kind you prefer) / 半杯豆, 如杏仁, 腰果 等…
  • 1/2 cup dried or freeze dried fruits / 半杯乾果, 如葡萄乾等..
  • 1/2 cup mini (dark)chocolate chips / 半杯迷你(黑)巧克力片
  1. Set oven to 150 degrees Celcius.
  2. Combine the rolled oats, brown sugar, honey, oil, salt and vanilla extract (and cinnamon if you’re using) and mix well.
  3. Place the mix into a baking tray and spread flat. Put in oven for 10-15 minutes until it’s slightly brown.
  4. Meanwhile, slightly toast and chop the nuts.
  5. Remove mix from oven, mix in the nuts and seeds and put back into the oven for 10 minutes until golden brown.
  6. Let cool for at least an hour and put in a airtight container for up to one week.. if it lasts that long in your household! =)

It also looks great if you put it into a jar as a thoughtful gift for family and friends, along with a homemade tag:


She cooked!

Avocado Grilled Cheese

You’ve heard of grilled cheese before. But have you ever thought of putting avocados with your grilled cheese??


I love avocados, so I’m down to put avocados on everything. It’s a great superfood, though a bit high in calories, but if you limit your intake it’s just so good for you! Besides it’s so versatile! You can mash it up to make creamy delicious guacamole, or simply cut it into cubes to put on top of salads or toast. Sandwiching avocados in grilled cheese not only enhances the flavor of the cheese, but creates additional depth, flavor and texture that is guaranteed to bring your grilled cheese to a whole new level.

You really don’t need a whole lot of ingredients to create this fantastic meal:

  • two slices of bread (whole wheat or white is fine)
  • shredded cheese (Gouda works well and melts great)
  • 1 avocado, mashed and seasoned with salt and pepper
  • a small knob of butter


1) Heat pan on low heat, melt a little butter into it.

2) An additonal step we take is before we assemble the sandwich, we’ll toast the INSIDES of the bread too. That way you’ll get addtional cruch as you bite into it, but it heats the toast up on the inside too so it’ll help melt the cheese!


3) Once one side of the bread is golden brown, remove and add additional butter to the pan. Once melted, place the UNTOASTED side of one piece of bread down (toasted side should face up). Add a handful of cheese, top with avocados then another layer of cheese.

*hint – we sometimes add a bit of reduced balsamic vinegar on top to cut down the richness of both the cheese and avocados.


4) Top off with the other slice of toast, but with toasted side facing down now. Flip the sandwich once the bottom is golden brown and add a little extra butter to grill the just flipped slice of bread to toast. Cover and let grill, checking constantly to make sure the toast is not burnt.

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Remove from pan once ready and serve immediately while hot.


 She cooked!

Baked Avocado & Eggs 焗牛油果雞蛋

Did you know… that avocado has more potassium than bananas? That it’s loaded with monounsaturated fatty acids (same component as Olive Oils!) that keeps your heart healthy? That they’re high in fiber? That it can help you lose weight, as well as lower your Cholesterol and Triglyceride Levels?

This breakfast or anytime snack is so easy to make, yet so impressive to look at! The avocado also works as it’s own serving dish, so even less cleaning up to do.

All you need is: Avocados & Eggs (plus salt and pepper to taste, and some aluminum foil would help)

簡單到不行的焗牛油果雞蛋…只需兩種材料, 簡單易做, 營養豐富的早餐 (或小食)!


Here’s how it’s done – Halve the avocado and remove the pit. Scoop out a little bit more of the avocado so a whole egg can fit inside, like this:

做法很簡單:將牛油果切半, 再將中間挖深少少, 足夠將雞蛋倒入去:


At the same time, make a little foil cup to “rest” the avocado half on top so the egg doesn’t spill everywhere once you drop it in.

將牛油果放上一塊錫紙上, 摺起錫紙邊, 好讓牛油果不要搖來搖去.

I find that it’s easier to break open the egg in small bowl then slide it into the avocado, but feel free to break the egg and drop it directly into the avocado. (Even less washing up to do?)

將一隻雞蛋打入個碗, 輕輕地”滑”入牛油果裡. (你亦可以直接打入牛油果裡)


Sprinkle a little salt, and into the oven/toaster oven it goes. I baked mine for about 15 minutes at 220 degress celcius, but it depends on how large your avocados are and how you like your eggs. Make sure the whites are all set by wiggling the pan. If its still very runny, you might want to bake it for a few more minutes.

在上面灑小許鹽, 然後放進焗爐或多士爐, 放220攝氏度. 因應不同大小的牛油果及雞蛋, 可能焗的時間會有偏差. 我焗了大概15分鐘, 直至蛋白全部變白為止.


Here it is!!! So beautifully baked and yummy! Sprinkle with pepper (and tobasco for me!) and you’ve got yourself a simple,     hassle free, healthy breakfast. Enjoy!

上面再灑一點胡椒粉 (我再加了小許辣椒粉), 就這樣! 簡單的焗牛油果雞蛋完成啦!


She cooked!