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Tag: Keto

Sweet and Sour Chicken

December 25, 2018 subachelva

I don’t often make Asian dishes. But when I do, I like to make my dishes on the healthier side. Most of the Asian dishes

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Christmas Edition: Almond & Coconut Coffee Cake

December 22, 2018 subachelva

I made this dessert a few weeks ago when I had my family over for dinner. This cake is deliciously moist and is on the

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Christmas Edition: Vegan Paleo Coconut Almond Cookies

December 7, 2018 subachelva

Most people these days have some sort of dietary requirements, be it vegan, paleo, keto, gluten free, dairy free, etc. So, it can quite challenging

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It may be summer but I do crave for pasta some nights. So what better way to end the work week than with #fridaynightpastanight ? I made this creamy #vegan mushroom and spinach Alfredo last weekend 😍 This #pasta 🍝 recipe is also great for those of you with children who are #fussyeaters as you can blend as much veggies as you want to ‘hide’ them 😅 You can also lighten up this dish by using zoodles instead of pasta 😊 Recipe below👇👇👇 • • • In a pan on medium height heat, heat 1/2 tbsp of olive oil. Add 2 cloves of minced garlic and 1/2 sliced red onion and fry until fragrant. Then add 150g of sliced mushrooms and 1 tsp @san_elk vegetable stock and fry until cooked. In a blender, place this mushroom mixture, 1/4 cup nutritional yeast, 1/4 cup cashews, 2-3 handful of baby spinach and 3/4 cup soy milk and blend until nice and creamy. In a pan on medium height heat, heat 1/2 tbsp of olive oil. Add 1 clove of minced garlic and 1 sliced red onion and fry until fragrant. Then add 2 sliced carrots, 200g sliced mushrooms and 1 tsp @san_elk vegetable stock and cook until the carrots are tender. Add the creamy mushroom sauce that you just blended and allow the sauce to bubble. Then stir in 2-3 handful baby spinach and 1/3 cup fresh parsley. Turn off the heat. Cook pasta or zoodles enough for 4 people. I used @sanremopasta fettuccine. Stir in the pasta or zoodles into the sauce. If you find your pasta sauce too thick, add some soy milk. Serve with some extra nutritional yeast and enjoy 😉 Serves 4😊 #Italian #italianfood

Summer times call for simple and fresh dinners. I made a colourful #sushi bowl for dinner tonight: Purple cabbage, cucumber, carrots, quinoa, avocado and the star of the dish - pan fried chicken breast marinated with soy sauce, garlic and ginger topped with some black and white sesame seeds! Yum 😋 If you are #vegan, you can use firm tofu or tempeh and if you are pescetarian, you can use salmon or barramundi instead of chicken😍 • To make the pan fried chicken, marinate 400g of sliced chicken breast in 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 2 tsp grated ginger & 1 tbsp grated garlic for 15-20 minutes. Then pan fry the marinated chicken slices in a pan with a bit of oil until the chicken is cooked. Serves 2. Enjoy 😉 #dinner

I have always loved food and all my life I have been overweight until 10 years ago. I used to overeat and indulge in one too many sweets very often. And I didn’t exercise very often and if I did, I wasn’t consistent. Back then, I didn’t think I could lose weight - I thought life was stagnant and if you are fat, you will always be fat. It wasn’t until my 21st birthday that I started to do something about my weight and eating habits after a health check up. I started my weight loss journey walking - I walked everyday at my local park. Walks turned into jogs then into runs. I was quite impressed being able to run past people I thought was running fast. And no, I didn’t join a gym back then. It was just me and my feet 😅 I also changed my eating habits. I cut down the amount of sweets that I had and reduced my portion sizes at each meal. I would have a cheat day every week where I would eat whatever my body craved. And I am happy to say 10 years on, I have been able to keep the weight off. I exercise consistently now and I eat healthily everyday. I also have food that I love and some people call unhealthy such as cakes, cookies and bread everyday. But I don’t overeat or overindulge. And I still LOVE food (if you can’t already tell from all my food posts 😅)😍 I believe I have been able to keep the weight off because I chose to lead a healthier lifestyle 10 years ago rather than choose a diet that would see me lose weight as quick as I would put it back on. Everyone has a story. What’s your 10 year journey? #10yearchallenge #transformation

No, this is not my lunch. But a steak sandwich that I made for @doz_z1 as he is busy fixing the toilet 😅😂😅 • I am having a bowl of creamy vegan mushroom and spinach Alfredo that made for dinner last night 🤪 I know it’s summer but I still crave for pasta 🍝 👅 #lunchtime

Some of my top posts according to you!

Carrot Cake Protein Bliss Balls
Homemade Vegan Cardamom & Seeds Banana Bread
Soba Noodles Suba Style
Guilt-Free Life Changing Bread
Vegan Chocolate White Bean Chia Muffins with Cherry Jam

My last 5 posts!

How I Trained for My First Half Marathon? January 4, 2019
How to Make Desserts/Snacks Healthier? January 1, 2019
Sweet and Sour Chicken December 25, 2018
Christmas Edition: Almond & Coconut Coffee Cake December 22, 2018
Christmas Edition: Chocolate Fudge Protein Bliss Balls December 20, 2018

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