Chicken Taco Lettuce Wraps

Ingredients:
1 chicken breast (julienned)
Red onions (julienned)
Red and green bell peppers (julienned)
1/2 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon paprika
Salt and Pepper to taste
Lettuce leaves

Directions:
Season the chicken with oregano, cumin, paprika, salt and pepper.

Add some vegetable oil to a skillet and cook the chicken on high heat till the chicken is done.

Add the vegetables to the chicken and cook another 2 - 3 minutes. Adjust seasoning if necessary.

Serve over some lettuce leaves and enjoy.

Shrimp Coconut Curry

Ingredients:
Jumbo shrimps (I used 12 shrimps)
1 cup coconut milk
1 teaspoon cumin seeds
1/2 teaspoon coriander
1/2 teaspoon garam marsala (just a dash)
1 teaspoon paprika
1 tablespoon tomato paste
1 small onions (chopped)
4 garlic cloves (minced)
Bouillon cube (Maggi - I used half of the one pictured)
Salt and Pepper to taste
Vegetable oil

Directions:
Season the shrimps with salt, pepper and paprika and set aside.

Add the oil to a pan, then add the onions, garlic, cumin, coriander and garam marsala. Sautee for about a minute. Add the shrimps and cook each side for about 2 minutes.

Remove the shrimps from the pan, add the tomato paste and fry for about a minute.

Add the coconut milk and maggi and mix in well. Allow to simmer till the sauce thickens.

Reintroduce the shrimps into the sauce and simmer for a minute, then serve.

I paired mine with cauliflower fried rice.

PS: Sorry, I forgot to include a picture of the garam marsala I used. It can be found in the spice section of most stores...or check the international (Indian) section of the store. It'll either be in a bottle as pictured or in a sachet.

Cauliflower Fried Rice

Ingredients:
2 cups of riced cauliflower
1/2 cup peas and carrots
A handful chopped red bell peppers
1 small onion (or half of a medium sized one)
4 garlic cloves (minced)
Bouillon cube (Maggi - I used 1/2 of the one pictured)
A dash of curry
Salt and Pepper to taste
1 Tablespoon vegetable oil

Directions:
Add the oil, onions and garlic to pan and sautee for about a minute. Then add the vegetables and bouillon.

Next, add the riced cauliflower and mix for about 2 minutes.

I wanted that characteristic greenish color of fried rice so I added a dash of curry and cooked for another minute.

Serve hot and enjoy. This is such a brilliant alternative for rice lovers like me ;)

I paired mine with some shrimp coconut curry sauce.

INSTRUCTIONS ON RICING YOUR OWN CAULIFLOWER:
Riced cauliflower can be found in the freezer section but I don't like that option 'cos it gets soggy after it's defrosted. Ricing yours is always better and crunchier.

To make yours, simply wash the cauliflower and break off the florets. Pulse with a food processor and you're good to go. I don't have a food processor so I grated mine instead.

Mint Green Tea

Ingredients:
Green Tea tea bags
Mint Leaves
Lemons

Directions:
Add a few mint leaves and slices of lemon into a pitcher.

Add 1 tea bag per 1 cup of hot water. Allow tea cool completely before adding to the pitcher. Refrigerate and drink 1 cup daily.

For a cold brew, simply add the lemon slices, mint, tea bags and cold water to a pitcher and let steep overnight in the refrigerator.

Drink one cup of this cold Mint Green Tea daily to boost your metabolism.

Tuna Salad Boats

Ingredients:
1 5oz can of tuna (drained dry)
1 boiled egg (chopped)
1/8 cup sweet corn (just eyeball it)
1/8 cup green and red bell peppers (...eyeball it)
1 tablespoon sweet relish
1 tablespoon dijon mustard
Mayonnaise (to taste)


Directions:
Add the tuna, eggs and vegetables into a large bowl.

Add the mayonnaise and dijon mustard. I opted for light mayo and couldn't tell the difference.

Mix all the ingredients well and set aside in the fridge to chill.

Cut the cucumber in half and scrape off the seeds.

Fill the cucumber with the tuna mix and enjoy. (This was so filling I couldn't get to the 2nd boat)

For Breakfast the next morning, I used the same Tuna mix for a Tuna Melt.

Shrimp and Avocado Salad

Ingredients:
Shrimps
Romaine lettuce
Tomatoes (deseeded and chopped)
Sweet corn
Shredded carrots
Chopped avocado
Feta cheese

Directions:
Peel and devein the shrimps. Wash and pat dry with paper towels. Season with salt, pepper, paprika and garlic.

Add some vegetable oil to a pan and cook the shrimps for about 2 minutes on each side.

Wash the lettuce thoroughly and shake off the water. Chop roughly and add to your serving bowl.

Add the other ingredients into the bowl and serve with your preferred dressing.

Tips:

• To avoid a soggy salad, remove the tomato seeds before chopping.
• Avoid cream-based dressings. They usually pack on the calories and defeat the purpose of "healthy eating." I used Light Italian dressing, which had only 15 calories per serving. (Compare that to Thousand Island dressing with has over 100 calories per serving.)
• If you can't find feta cheese, sub with cottage cheese or mozzarella...or leave it out altogether.