Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time. This method cooks the item evenly on the outside while keep the inside “juicy” (Wikipedia).

To sous-vide something like a professional cook, you need to get a vacuum sealer and a sous vide machine which can cost close to USD$1,000 in total. And no home cooks will use the sous vide machine every single day.

So when I saw this video:

I knew I had to try it out!

This method works like a charm and in my opinion, I think it’s way easier than cooking poached eggs.




I’ve been baking my eggs more than frying them these days because my non-stick pan is a little wonky. These baked eggs in ham cups are perfect with toast.

Ingredients (Serves 1):
2 Eggs
2 slices of sliced ham
1 slice reduced fat cheddar cheese
Black pepper

1. Place the sliced ham in a muffin tray forming a bowl.
2. Cut the cheese into smaller pieces and put them in the ham bowls.
3. Crack eggs in the ham bowls.
4. Bake for about 15 minutes or until the egg whites set.
5. Grind black pepper on the eggs.


I love tortilla wraps because they are so versatile. You can use it to make burrito wraps, toast it to crispy perfection to accompany soups/dips and best of all, you can use it as a pizza base.

Made this light and healthy meal on pilates day so whatever workout I’ve done won’t go down the drain.

1/2 chicken breast, sliced
1 tortilla wrap
2 tablespoons of black pepper sauce (I used lee kum kee)
1 slice low fat cheddar cheese
1 stalk of coriander, chopped
Garlic powder

1. Marinate chicken slices with 1 tablespoon of black pepper sauce.
2. Cook chicken in toaster oven for 15 minutes.
3. Spread 1 tablespoon of black pepper sauce on the tortilla wrap.
4. Arrange the partially cooked chicken on the wrap, add coriander then cheese.
5. Toast in oven at 220 degrees celsius until the cheese melts.


Sometimes, I have a craving for Shilin’s XL chicken but I always feel guilty after eating it. So, I googled for a recipe online and found out the spices used in making this awesome yummy chicken. And instead of deep-frying the chicken, I baked it instead.

I have to say it turned out to be 80% similar to the original deep fried version which is satisfying enough! I love it when I can turn an unhealthy recipe into a healthy one.

Chicken breast
1 Egg
Corn flour

Grounded All-spice
Garlic powder
Baking powder
Shao Hsing wine
Chopped chinese parsley

5-spiced powder
Chilli powder

Note: There’s no measurements for this recipe because I don’t really measure my ingredients when I cook. ┬áRefer to this recipe if you need some form of measurement.

1. Pound the chicken with a tenderizer to make it as flat as possible.
2. Marinade with ingredients under marinade for at least 3 hours or more.
3. Coat the chicken with corn flour first, egg and then panko.
4. Cook it in a toaster oven for 20 minutes or when the crust starts to brown a little.
5. Add ingredients under Seasoning to the chicken. Eat immediately.

I made it into a sandwich for a more balanced meal.


I’ve been eating Special K almost everyday for lunch. 1 bowl is enough to last me till dinner. Sometimes I add walnuts/almonds and even fruits. And to top it off, reduced sugar soya milk.

Fresh figs are so delicious. It’s my first time eating them because it’s so rare in Singapore (I don’t know why I didn’t stuff myself with it when I was in Europe). Not to mention expensive. 4 pieces for $4.50 at NTUC Xtra.


There’s nothing more satisfying than warm toast with a sunny side up egg. Not to mention that it only takes like 2 seconds to put them together.

I used freshly baked soya bread from NTUC Xtra. It actually still tasted good after a week. I put it in the fridge of course, to lengthen it’s nom-span.

Egg was cooked in the microwave using this awesome $2 daiso plastic ware. I have yet to find the perfect timing for my eggs though. 30 seconds overcooked the yolk and 25 seconds was not enough to fully cook the whites.


I never knew stuffed zucchini boats existed until I saw a picture of it in some food blog. I’ve made stuffed peppers before and I have to say stuffed zucchini wins hands down due to it’s texture.

Plus these are really healthy and easy to make! I’ve already added this recipe to my brain permanently.

1 zucchini
1/2 tomato diced
1/2 chicken breast diced
1 tbs bulgogi marinade
1 sprig spring onion chopped
1 slice low fat cheddar cheese
Grated parmesan cheese
Extra virgin olive oil

1. Cut zucchini into half and scoop out the flesh. Dice the zucchini flesh and set it aside.

2. Mix tomatoes, chicken breast, diced zucchini, spring onion with the bulgogi marinade. Add salt, pepper and parmesan cheese to taste.

3. Rub the zucchini boats with olive oil. Add the stuffing.

4. Add cheddar cheese on top and put it in a toaster oven for 20 minutes.

Other stuffing ideas include meat bolognese, seasoned rice, mashed sweet potato, diced portobello mushrooms and many more. Let your creativity run wild!