Monday, 29 July 2013

Clean-eating Recipe - Overnight oatmeal

Can't think of anything for breakfast?  Overnight oatmeal is definitely my go-to.  It only takes you less than 5 minutes on the night before, put the mixture in the fridge and there you go, you will have a tasty and filling breakfast the next morning!

Ingredients (Serve 1)
For the overnight oatmeal
  • 1/4 cup of rolled oats
  • 1/4 cup of skimmed milk/almond milk
  • 2-3 spoons of non-fat yogurt/Greek yogurt
For the toppings*
  • A handful of granola
  • A handful of cereal
  • 4-5 sliced strawberries
  • A handful of blueberries
1. Mix the rolled oats, skimmed milk/almond milk and the yogurt together.  Put the mixture in the jar and fridge it overnight. (If you don't have a jar, you can also use a container, but it has to be covered.)
2. In the next morning, add in the toppings of your choice.
* Any toppings of your choice, really.
Enjoy your breakfast!  Stay fit and healthy! :)

Friday, 26 July 2013

Homecooking - Rosemary Lamb Chop and Quinoa

I have been clean-eating for quite awhile and I feel that from time to time, you just got to treat yourself, give yourself 1-2 cheat meals once a week.  Having tried my first yoga class today, followed by an hour cardio exercise, I think I deserve something nice tonight.  So I decided to make rosemary lamb chops sided with quinoa for dinner.
Lamb Chop is definitely one of my favourite foods apart from beef (I try to have less red meat now that I have started clean-eating.) For those who doesn't eat lamb, don't worry, the quinoa recipe below is a must-try, it tastes so good and it is so easy to make.  It would be a great lunch too.  Trust me, you will fall in love with it just like I do! Plus, quinoa has so many health benefits.  It contains complete proteins and it is filling that won't make you bloat.  It's such a great alternative to rice.

Ingredients (Serve 2)

For the lamb chops
  • 6 lamb chops
  • 1/2 cup of olive oil
  • Salt and pepper to season
  • 1/4 cup of fresh rosemary
For the marinade of lamb chops
  • 1/2 tbsp. of butter
  • 1/4 cup of white wine
  • 1/4 cup of chicken broth
For the quinoa
  • 1 cup of quinoa
  • Salt and Pepper to season
  • 2 tbsp. of olive oil
  • 1/4 cup of fresh mint leaves
  • 1/4 cup of fresh parsley
  • 1/4 cup of sundried tomatoes
  • 1/4 cup of feta cheese


1. Marinate the lamb chops with olive oil, fresh rosemary, salt and pepper.  Leave the marinade on the lamb chops in the fridge for at least 1.5 hours or more.
2. Heat the non-sticky pan with olive oil.  Once it is hot enough, cook the lamb chops with the pan.  Cook each side for 3 minutes if you want them medium rare. 
3. When the lamb chops are done, put them aside on thick paper towels to absorb the excess oil.  On the non-sticky pan, add in the butter, white wine and chicken broth to the remaining marinade. Let the mixture sizzle for 3 minutes or so or it thickens a bit. This would serve the sauce for the lamb chops.
4. While you're cooking the lamb chops, you could cook the quinoa at the same time.  To cook 1 cup of quinoa, you would need 2 cups of water.  Cook the mixture together with a handful of salt to taste and some olive oil to make the quinoa more fluffy.  Once it boils, turn to the lowest heat and let it simmer for 15 minutes with the lid on. Then turn off the heat and let it sit for 5 more minutes.
5. Mix the cooked quinoa with salt and pepper, olive oil, fresh mint leaves, fresh parsley, sundried tomatoes and feta cheese.
6. Serve the lamb chops with the sauce and sided with quinoa.

Hope you like this recipe! 

Leave a comment below and tell me what you think and tell me what is your favourite quinoa recipe!  Enjoy :)

Thursday, 25 July 2013

Cleaneating Recipe - Satueed Chicken with Cherry Tomatoes, Olives, Balsamic Vinegar and Goat Cheese

This is one of my go-to clean-eating recipes.  It is so simple and easy, and most importantly, it's so delicious! Who says healthy food cannot be tasty?
There can be a lot of variations to this recipe.  I normally like the combination of this sauce with chicken fillet and some rocket leaves.  This the perfect dish in this hot humid weather in Hong Kong!  I have also tried the sauce with toast, and it is equally delicious!

Ingredients (Serves 1)
  • 1 garlic clove
  • 2-3 chicken breasts/fillets
  • 6-8 cherry tomatoes (you can also use the big tomatoes, but I find cherry tomatoes fresher and sweeter)
  • 4-6 olives (I bought the preserved ones in a jar)
  • 2-3 tbsp. of Balsamic Vinegar
  • Salt and pepper for tasting
  • 4-5 tiny cubes of goat cheese (feta cheese is another option, but goat cheese brings out the flavor of the sautéed!)
1. Heat the non-stick pan with extra virgin olive oil.  Cook the chicken fillets on the pan until they are fully cooked.  I suggest to cook 3 minutes on each side of the fillet.  Put the cooked fillets aside.

2. On the same pan, cook the garlic and let them sizzle for 30 seconds.

3. Add in the tomatoes with the garlic, cook them for about 1-2 minutes until they are softened and you can see the juices coming out. Then add in the olives and cook for 1-2 minutes.

4. Drizzle the sautéed with Balsamic Vinegar and cook all the ingredients together for 30 more seconds.

5. Place the sauce on to the chicken fillets and serve with goat cheese.

Enjoy your meal!

*Recipe adopted from Laura in the Kitchen