Great Smoothie Recipe for Spring/Summer Season

With summer approaching, it is the right season for cold, sweet smoothies to keep you hydrated and healthy. This recipe has everything it takes – sweetness from the berries, nutrients from the green vegetables, and calcium and vitamin B from the yogurt. Check out the simple recipe below!


  • If you do not consume dairy, replace the Greek yogurt with almond/soy/coconut milk. To get the creamy, thick consistency, opt for soy yogurt, peanut butter, cashews, tofu or a quarter of avocado.
Recipe by: 3 Yummy Tummies


  • 1 cup kale
  • 1 cup strawberries
  • ½ cup blueberries
  • ½ cup raspberries
  • 1 cup nonfat Greek yogurt
  • ½ cup cranberry juice
  • 1 cup ice (not necessary if you use frozen fruits)

How to Make:

Add all ingredients into a blender and blend until smooth.

Simple French-Styled Crepe Recipe

It’s one of the best breakfast/dessert dishes out there. To turn it into a dessert, pop in chocolate chips, creamcheese and powdered sugar; to make it a nutritious breakfast, mix in berries and honey. And the best thing is, they’re easier to make than you think.

Here’s a recipe for simple, tasty crepe.

Recipe by: Sara / Kitchen Magic


  • 5 cups milk
  • 1 cup flour
  • 2 eggs
  • 1 tablespoon oil
  • 2 tablespoons sugar
  • 1 teaspoon vanilla

How to Make It:

  1. Place all ingredients in a medium-sized blender – starting with the flour and sugar, and then adding the wet ingredients. Blend on medium speed for three to five minutes, or until the top of the batter becomes slightly frothy.
  2. Heat a small, shallow pan on medium-low and grease with butter. Slowly pour batter into pan until the bottom of the pan is covered in a thin layer of batter. Let cook for two minutes, or until the bottom is a light brown. Flip the crepe and let the other side cook for another two minutes.
  3. Fill crepes with toppings of your choice (e.g. chocolate spread, jam, blueberries) and sprinkle with powdered sugar.

That’s the recipe for simple crepes!

Midnight Mi Goreng Recipe

For many of us, Mi Goreng has become an irresistible guilty pleasure. We eat it when our bank account balance is low, when we crave something savoury, or when we’re simply hungry at midnight. But if you’re tired of eating it the same way or want to make it more nutritious, what should you do? Here is an easy, tasty, and more nutritious midnight Mi Goreng recipe for you.

Mi Goreng Egg Pancake

Recipe adapted from : Healthy Food Guide


  • 3 packs Mi Goreng (try out other variants if you want)
  • 2 eggs
  • Oil
  • 9 large cloves garlic, crushed
  • 300g firm tofu, cubed
  • 2 large carrots, cut into sticks
  • 4 green onions, sliced diagonally into 2cm lengths
  • 2 cups shredded cabbage
  • 2 cups quartered mushrooms
  • fresh coriander, to serve
  • 1/4 cup raw cashews (optional)

How to Make:

  1. Cook noodles according to packet directions. Drain and set aside.
  2. Add oil into a large frying pan and place over medium-high heat. Add garlic and stir frequently for a few minutes, until fragrant. Add tofu, carrots, and onion. Cook for 2 minutes. Season with pepper to taste.
  3. Whisk the eggs in a bowl and mix the noodles.
  4. Add oil into a large frying pan and place over medium heat. Pour the egg and noodles mix in and cook until the egg hardens and forms into a pancake.
  5. Serve the noodle and egg pancake with the stir-fry vegetables, coriander, and cashews.

Easy, Healthier Noodle Recipes

For many of us, instant noodle has become a guilty pleasure. However, it’s actually very easy to cook your own noodles. This way, you don’t have to worry about the high MSG or the impacts on your health! Here are some easy, healthy noodle recipes that you could try at home:

Teriyaki Chicken Noodle

Recipe by Chungah Rhee

Source: Damn Delicious
Source: Damn Delicious


  • 2 packages refrigerated Yaki-Soba
  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons honey
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

How to Prepare:

  1. In a large pot of boiling water, cook Yaki-Soba until loosened, about 1-2 minutes; drain well.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  3. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
  4. In a gallon size sealable bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
  6. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  7. Serve immediately, garnished with sesame seeds and green onion, if desired.


Pad Kee Mao

Recipe by: Pickled Plum

Source: Pickled Plum
Source: Pickled Plum


  • 1 tablespoon canola oil
  • 2 garlic cloves, finely chopped
  • 1-2 Thai chilis (omit if you prefer not-spicy)
  • 10-12 shrimp, uncooked and removed from their shells (thawed if previously frozen)
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet dark soy sauce
  • 2 Kaffir lime leaves, finely chopped OR substitute with 1½ teaspoon finely chopped lime zest
  • 1 large tomato, chopped
  • 230 gram dry rice stick noodles
  • 10-12 fresh basil leaves, hand torn

How to Prepare:

  1. Prepare rice noodles by following the instructions on the package. Set aside.
  2. In a wok or frying pan over medium-high heat, heat the oil and fry garlic for a minute, or until golden.
  3. Add shrimp and toss for approximately 2-3 minutes, until almost cooked – then add egg and stir for a couple seconds until egg starts to set.
  4. Add chili, lime leaves, tomatoes fish sauce and dark soy sauce and stir for a minute or so until the tomato is cooked and sauce is bubbling.
  5. Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
  6. Turn off the heat and add basil. Toss and serve immediately.


Ramen with Bacon and Soft-Boiled Eggs

Recipe by: Yes to Yolks

Source: Yes to Yolks


  • 4 slices bacon, chopped
  • 1 (1-inch) piece of fresh ginger, peeled and sliced
  • 3 garlic cloves, sliced
  • 1 tablespoon minced lemongrass
  • 1 tablespoon white miso paste
  • Red pepper flakes, to taste
  • 4 cups low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce (or to taste – the miso already adds quite a bit of salt)
  • ½ tablespoon balsamic vinegar
  • ½ tablespoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 package dried ramen noodles (discard the included seasoning packet)


  • 2 cups stemmed and chopped baby spinach leaves
  • 1 shallot, very thinly sliced
  • 2 soft-boiled eggs, peeled and halved
  • Chopped scallions
  • Hot sauce (optional)

How to Prepare:

  1. Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).
  2. To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegar, and toasted sesame oil and keep warm until ready to serve.
  3. Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse and set aside.
  4. To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve.

Homemade Chicken Noodle Soup

Recipe by: Averie /

Source: AverieCooks


  • 2 tablespoons olive oil
  • 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
  • 2 garlic cloves, minced
  • 8 kilograms (8 cups) low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon pepper, or to taste
  • 12 ounces wide egg noodles (or your preferred noodles or pasta)
  • 2 cups shredded cooked chicken (using store bought rotisserie chicken, or roast or cook your own chicken in a skillet)
  • 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice, optional
  • salt, to taste

How to Prepare:

  1. To a large stockpot, add the oil and heat over medium-high heat to warm.
  2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
  5. Add the egg noodles and boil the mixture for about 10 minutes, or until noodles are soft and cooked through.
  6. Add the chicken, parsley, optional lemon juice, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

These are some noodle recipes for all your carbohydrate craving! What will you cook this evening?

Healthy Spring Salad Recipes

Spring season is here! To complement your warm outdoor picnics, here are some of the salad recipes with fresh, seasonal ingredients.


Pea, haloumi and mint salad

Recipe by: Katrina Woodman

Source: Jeremy Simons/Australian Good Taste
Source: Jeremy Simons/Australian Good Taste


  • 380 g frozen baby peas
  • 5 tablespoons extra virgin olive oil
  • 180 g haloumi, cut into 1cm-thick slices
  • 1 cup fresh mint leaves
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 1/4 teaspoon caster sugar

How to Prepare:

  1. Place peas in a large heatproof bowl. Cover with boiling water. Stand for 1-2 minutes or until tender. Wash with cold water and drain.
  2. Heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Cook the haloumi, turning, for 2 minutes or until golden. Transfer to a plate lined with paper towel.
  3. Combine the peas, haloumi, mint and lemon zest in a large bowl. Season.
  4. Whisk the remaining oil, sugar and lemon juice in a bowl. Pour over the pea mixture. Toss to combine and serve.


Fennel and radish salad

Recipe by: Whole Foods Market

fennel salad
Source: Whole Foods Market


  • 1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced
  • 3 medium fennel bulbs
  • Zest and juice of 1 lemon
  • 2 tablespoons virgin olive oil
  • Small amount of salt and pepper

How to Prepare:

  1. Cut fennel bulbs in quarters. Core and thinly slice. Reserve the fronds for garnish.
  2. Combine radishes and fennel together in a medium bowl.
  3. Add lemon zest and juice, oil, salt and pepper. Toss together to combine.
  4. Garnish with fennel fronds and serve.


Raw artichoke, celery and parmesan salad

Recipe by: David Downie

Source: Marcus Nilsson/ Bon Appetit
Source: Marcus Nilsson/ Bon Appetit


  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Kosher salt and black pepper
  • 12 baby artichokes, stems trimmed
  • 1 cup thinly sliced celery
  • 3 Tbsp. chopped fresh flat-leaf parsley
  • 2 Tbsp. chopped fresh mint
  • 2 oz. shaved Parmesan cheese

How to Prepare:

  1. Whisk oil and juice in a medium bowl. Season with salt and pepper.
  2. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2″ off the top; trim dark-green parts around stem and heart. Slice lengthwise very thinly and toss in dressing.
  3. Repeat with remaining artichokes.
  4. Add celery and remaining ingredients. Season with salt and pepper.
  5. Transfer to a platter and serve with cheese.

Spring salad with asparagus, goat cheese, lemon and hazelnuts

Recipe by: Marie, ProudItalianCook

spring salad
Source: Marie/Proud Italian Cook


  • 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise
  • 1 cup fresh peas
  • ½ cup cooked fava beans
  • 5 radishes, thinly sliced
  • 2 medium raw zucchini made into ribbons with a vegetable peeler
  • ½ bunch of red leaf lettuce chopped bite size
  • A handful of arugula
  • 115 g of chevre goat cheese
  • Zest of 1 lemon
  • ½ cup of toasted hazelnuts, slightly cracked open
  • shaved Parmigiano Reggiano cheese for topping
  • extra lemons for dressing
  • olive oil

How to Prepare:

  1. Roast asparagus on a sheet pan drizzled with olive oil for 5-10 minutes on 375F (190C) just until the raw taste is gone. Cool them off and slice lengthwise.
  2. Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
  3. In a bowl, mash up goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
  4. Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
  5. On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
  6. Sprinkle the toasted nuts all around.
  7. Pour lemon dressing all around, as much as you think you need.
  8. Add shavings of Parmiggiano Reggiano on top.
  9. Garnish with a few lemon slices.


Those are the recipes for healthy spring salads. Which one would you bring to your next picnic?

Potassi-YUM: The Most A-PEELING Banana Bread Recipe

Do you have a lot of old bananas at home and you’re not quite sure what to do with them? Make use of those ageing bananas and try my awesome banana bread recipe.  

– 140g of softened butter
– 140g of caster sugar
– 2 large eggs (beaten)
– 140g of self-raising flour
– 2 very ripe bananas (mashed)
– 1 tsp of baking powder


1. Start by preheating your oven to 180°C. Butter a loaf tin and line the base and sides with baking paper.
2. Cream butter and sugar until it’s light and fluffy before slowly adding a bit of flour and eggs. Add the rest of the remaining flour, banana and baking powder.
3. Pour contents into the loaf tin and bake your 30 mins. To check if your bread is ready, use a skewer to pierce the skin. Withdraw the skewer to check if the skewer is clean. The bread should be ready if the skewer does not contain any crumbs.
4. Cool in the tin for 10 mins then transfer the bread onto a wire rack.
5. Eat it. Taste your hard work.