Pineapple Cauliflower Fried ‘Rice’ (Whole 30, Paleo) – Delishar

Day 17 of Whole 30. Still, no tiger blood. Perhaps, I’m just one of those who will never get it. That would kind of suck, because I could really use that burst of energy. The husband’s energy level has been pretty low as well. He mentioned that he felt slightly light-headed when he was playing at the softball field over the weekend. This could be due to the body working extra hard to convert reserved fats in the body into energy rather than feeding off the refined sugar & simple carbs that a regular diet would have.

He also broke one rule and stepped on the scale on Sunday. I honestly don’t think that’s a make or break and have to restart the whole program. But he did tell me that he lost 4kg! His biggest fight is with his sugar dragon. I’m not sure if he would ever be able to slay that dragon. He snacks on a date and fruits whenever he feels the need for something sweet. Still better than him eating chocolate, or cake. Other than that, he has been really good about the diet. I’m very proud of him! 

One thing I miss most is Asian food. You know, rice with several dishes laid out on the table. I miss Thai food too, so I made this whole 30 variation of Thai Pineapple Fried Rice using cauliflower ‘rice’. I served it with a side of Thai Basil Beef Lettuce Wraps. It definitely satisfied my need for Asian food that night. 🙂 

I honestly can’t wait for the diet to be over so I can go get some blood work done to see if my body chemistry changed. Believe it or not, my cholesterol level is borderline high, and I suffer from hypo hypothyroidism too. I tried eating bland soupy food, mainly soy, vegetables, and fish for 2 weeks and re-took the test, but it was still borderline high. Attributed it to genetics. Everyone in my family has that problem. 

I’d be very surprised if I’m able to lose a couple of pounds with this diet given my under-active thyroid condition. My metabolism rate is pretty low, and I have been struggling with losing that extra 3-4kg to get to my ideal weight. During the re-introduction phase, I’ll get back to fitness routines as well which i’m sure will help burn the extra calories and help me feel better. 

Thai Pineapple Fried Cauli-rice


  • 1 kg cauliflower cut into florets
  • 1/2 pineapple chunks
  • 12 large prawns peeled & cleaned
  • 2 eggs lightly beaten
  • 2 cloves garlic minced
  • 1/2 yellow onion diced
  • 1/2 cup shredded carrot
  • 1 cup diced french beans
  • 1/2 red pepper diced
  • 1 tsp turmeric powder
  • 1 tbsp coconut aminos or soy sauce if not whole30
  • 1 tbsp fish sauce
  • Salt & black pepper to taste
  • 3 tbsp coconut oil
  • Chopped spring onions to garnish
  • Sliced lime wedges to serve
  • Place cauliflower into food processor and process until you get rice like size.

  • Heat pan on medium high heat with 1 tbsp oil.

  • Season prawns with salt and black pepper.

  • Pan fry prawns until until cooked, about 1-2 minute each side.

  • Remove and set aside.

  • Add remaining 2 tbsp coconut oil into pan.

  • Stir-fry onions until soft and translucent, then add garlic to cook for 30 seconds.

  • Add french beans, carrot, and red pepper to cook for a minute.

  • Then add cauliflower rice.

  • Stir-fry for 4-5 minutes.

  • Season with turmeric powder, fish sauce, coconut aminos, black pepper, and salt to taste.

  • Create a well in the middle and pour in eggs.

  • Scramble until set and toss it together with cauli-rice.

  • Add pineapple chunks, and cooked prawns.

  • Add

  • Serve garnished with chopped spring onions, and a wedge of lime.

If you like my recipes, please like & follow my Facebook Page for more food related updates and new recipes. 

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Slow Cooker Beef Stew (Whole 30, Paleo) – Delishar

Day 22! One more weekend, before the end of our Whole 30 journey! We can officially start counting down. Then I can start to plan on reintroduction. I have a feeling that it’s going to be rice for me, and sugar for the husband. Here is my week 2 meal plan. Sometimes plans got diverted due to unavailable ingredients, or change in family schedule. So it’s always good to have plan B, something that can be pulled off quite easily and quickly. 

The husband shared with me that his friends commented that he lost weight. He told me that he feels more mellow, less anxious, and less on edge after being on this program. Possibly due to the lack of sugar that sends his nervous system into overdrive. He still complain of being tired and lacks energy. My energy level, has picked up a little. I have a little more energy to work later into the night and not doze off at my computer. Still don’t feel like tiger blood in running through our system though. Where art thou tiger?!

I’m not going to lie, this Whole30 diet has not been a breeze. It’s quite a challenge because there’s a lot of planning involved. Compliant food isn’t readily available in Singapore. I have to travel to a few places to get my produce, and not having a car doesn’t make things easy. It also makes us a little anti-social because of the food restrictions, it makes gathering with friends and family a challenge. Fortunately for us, we have very supportive friends who understand and respects that we are on this program, and doesn’t give us a hard time or tease us about it.

It makes date nights impossible, and shortens family outings because we have to go home early for me to fix compliant dinner. Because the girls are only eating 50% of what we are eating, there are days where I’ll be making 5-6 different meals a day. In between all that, I have run kids to classes, run errands, clean the house, do the dishes, care for the dog, do meal planning, grocery shop, etc… with absolutely no help. It pushes me to the edge at times. But at the end of the day I feel pretty proud of myself that I pulled through all that and still manage to keep to the program. 

Recipes like this one is a life-saver on busy days, or days where I need to plan ahead, such as a family outing day. I can make breakfast, then prep and pack lunch to bring out with us. Dump everything into the slow cooker and let it work its magic. Add the finishing touches when we get home, while the kids and husband clean up and get ready for dinner. After a day out, it is really comforting to be able to come back to an umami loaded stew with vegetables that disintegrates in the mouth, and beef so tender that you hardly need to chew. 

The girls had theirs with bread while the husband and I had ours straight up as it is. It is so good that you’ll hardly miss the bread or rice. Here’s how I made my Whole 30 compliant Beef Stew in a slow cooker. 

Slow Cooker Beef Stew


  • 3 cups 720ml chicken stock (I used Imagine no-chicken stock)
  • 4 tbsp tomato paste
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • 1 tbsp carob powder optional
  • 700 g beef chuck cut into chunks
  • Salt and black pepper to taste
  • 2 medium carrots cut into bite-size pieces
  • 1 large yellow onion diced
  • 3 ribs celery cut into 2 inch pieces
  • 3 cloves garlic peeled
  • 2 tbsp arrowroot flour
  • 2 bay leaves
  • 4 sprigs thyme
  • 3-4 yukon gold potatoes wash and cubed
  • Add all the ingredients into slow cooker.

  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

  • In a small bowl, whisk together arrowroot flour and 2 tbsp water. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until thickened.

(Optional) For a more flavourful stew, you can saute the onion, and garlic before adding it into the crock pot. Additionally, you can brown the beef on all sides before stewing. Browning the aromatics and beef gives more depth to the dish.

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Meatball Zoodles (Whole 30, Paleo) – Delishar

Day 24 of Whole 30: Still no sign of tiger blood, nothing for the husband too. Perhaps we are destine to be the group of people that will never experience it. It’s about time for me to carve out some time to plan the reintroduction phase. Honestly, I like what we have been eating and I do like how I have been feeling ever since we have been on the diet.

During breakfast 2 days ago, the husband told me that I lost weight too. I’m sure it’s not as significant as his given that I don’t have a whole lot to lose in the first place. And with my hypothyroidism, it makes losing weight even harder. Quite honestly, I definitely would not mind extending the program. However, for now we have decided to weave in some whole 30 meals in our weekly meal planning as a form of lifestyle change. 

I think the novelty has worn off for the husband. He lost weight for sure, which was his ultimate goal. His 4 hidden abs are showing. So I get the impression that his ‘that’s good enough’ take on things is starting to surface. I’m going to try to egg him on to at least cross the finish line.

I’ve made this recipe 3 times now, it is my go to ‘plan B’ recipe when I’m unable to execute my meal plan due to sudden change in schedules or activities. It’s easy, delicious, and the sauce made the zoodles so much more palatable. Not that zoodles doesn’t taste good, but it can taste kind of bland. I cook some plain pasta for the girls, and blanch a couple of broccoli. Any left over meatballs can be frozen or use for lunch the next day, or quick snack any time of the day.

You can use a spiralizer or vegetable shredder to make the zoodles. You might need to hunt down the spiralizer, try qoo10. The vegetable shredder is readily available, usually sold along side a peeler. This is an awesome 30 minutes recipe to have on hand because the meatballs and sauce are made in one pan. I say, yay to less wash up!

Meatball Zoodles


Serves 4-6


  • 500 g minced beef
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • Black pepper to taste
  • 1 egg
  • 1/4 cup almond meal/flour
  • 2 tsp coconut aminos or soy sauce if not whole 30
  • 2 tsp fish sauce I use red boat, which is compliant

Tomato sauce

  • 1 can 410g tomato puree
  • 1 can 411g diced tomatoes
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 tbsp carob powder optional
  • Salt and black pepper
  • 1 tbsp olive oil

Zucchini Zoodles

  • 3-4 medium zucchini spiralised
  • In a large mixing bowl, add all the ingredients for meatball, and mix until combined.

  • Shape meatballs into golf ball size and set aside.

  • In a pan over medium heat, add olive oil.

  • Then saute onion until translucent and soft.

  • Add garlic to cook for 30 seconds.

  • Pour in tomato puree, diced tomatoes, basil, oregano, parsley, thyme, and carob.

  • Season with salt and black pepper.

  • Bring to a simmer then drop meatballs into pan.

  • Bring back up to a boil, cover and reduce heat to medium low.

  • Cook 15 – 20 minutes until meatballs are completely cooked through, stirring once or twice.

  • Serve over spiralised zucchini, garnish with chopped Italian parsley.

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Faux Chicken Pho (Whole 30, Paleo) – Delishar

Day 29: Oh my gosh! We are only 1 day to the end of this whole 30 journey! After writing this post, I’m going to plan the reintroduction phase. I’ve resigned to the fact that the husband and I will not be the lucky ones that experience the legendary tiger blood. 

Plus, I started feeling like crap Saturday evening. Yesterday was a drag. I felt like a zombie throughout the day, with fatigue, bodyaches, headache, sore throat, and the works. Still, the mothering, wife-ing, cooking and cleaning needs to go on. Thank goodness the husband skipped his softball game, so he was a big help. 

I looked at myself in the mirror last night, and my tummy has gone down quite a bit. Sadly, my butt is gone too. So is the husband’s super cute buns. Why is it that we always lose the good bits first when we lose weight? So the goal after whole 30 is to work hard to grow that booty. Squats, I’m coming for you.

We love love love pho. So making a spiralised version of pho was a no brainer. The spiced broth is so light, yet so comforting at the same time. You can use chicken breast, but using skin on and bone in chicken definitely amp up the game a fair bit. The girls had their pho with regular rice noodles and they finished every last drop of their soup. I actually had to tell them to stop licking their bowl. Silly girls! 

I shared what spiraliser I use in my previous Meatball Zoodles post. Again, if you have a vegetable shredder, it works as well. But a spiraliser is a great tool to have in the kitchen, especially if you are trying to eat clean or cut down on carbs. 

Faux Chicken Pho (Whole 30, Paleo)


  • 2 bone-in skin on chicken leg
  • 1 unpeeled yellow onion quartered
  • 2 inch unpeeled old ginger sliced in half length-wise
  • 1 tbsp coriander seeds
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 cardamom
  • 2 tsp carob powder*
  • 1 bay leaf
  • 2 tbsp fish sauce or to taste
  • 1.5 L 6.5cups chicken stock (I used Imagine organic free range chicken stock)
  • 1 cup bean sprouts to garnish
  • Lime wedges to garnish
  • Thai basil leaves to garnish
  • Chopped cilantro to garnish
  • Sliced red chilli to garnish (optional)
  • 2 medium daikon radish spiralised.
  • In a lightly greased pan, toast onion and ginger until charred on both sides.

  • Ginger should be softened.

  • Remove and set aside.

  • Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.

  • Then place all the spices including bay leaf, into a herb baggie or tie it up in a cheese cloth.

  • Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.

  • Add chicken stock, and chicken, then bring to boil.

  • Season with fish sauce and carob powder.

  • Then lower heat to low.

  • Cover and simmer gently for 30 mins.

  • Remove chicken and shred.

  • Serve broth over spiralised daikon, chicken, and sprouts.

  • Garnish with basil, red chilli, cilantro, and a side of lime wedge.

*substitute carob powder for 1-2 tsp sugar if not on whole 30 or paleo.

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Grilled Vegetable Skewers (Whole 30, Paleo, Vegan) – Delishar

We completed out Whole 30 program! Woot woot! *dance around the room like one crazy woman*. Thanks for following me through the whole journey. It was an uphill climb but one that is worth the while. And to those who are inspired to do so, and those who are already planning, good on you! I’m sure you’ll benefit from the program. Either way, it’s an accomplishment when you complete the 30 days!

I’ll be writing a post to reflect on our Whole 30 experience, as well as share some resources. I’ll compile a list of where to shop for compliant produce. Don’t worry, I’ll continue to share compliant recipes that I’ve made during the program. I realised that I do not have any breakfast recipes as well. Mornings are a mad rush for all of us. I have about 20 minutes to get breakfast ready, 5 minutes to eat, then another 15 minutes to get the girls ready for school. I’m thinking of recreating, we’ll see. I’m sure it’ll be helpful for those who want to go on the program. 

In my next post, I’ll share a before and after picture of myself. Day 1 vs Day 30. Don’t expect big changes though. haha! My intention for going on this program was not about losing weight, but to try to see if it will get rid of my daily hives, and lessen the severity of my morning sinus. Which it did! I read somewhere that more than 90% of the people that went on the program lost weight as well. And we happen to be one of those 90%. 

I was quite surprised that I did, because of my hypothyroidism, it has been really tough for me to shed the pounds. I started off at 55.8kg and bmi of 20.2, which is also my heaviest. And ended day 30 at 53kg and bmi of 19.2. The husband started at 78kg, and ended at 72kg. He lost 6kg in 30 days! Not bad at all, and we ate well to lose. Both of us pretty much lost a lot of our butt. lol! 

This vegetable skewer recipe is one that I’m super excited to share with you. Because it is so simple to put together, taste great, and looks amazing! Great way to eat the colours of the rainbow! It’ll make a great pot luck dish as well. Skewer on some chicken thighs or sausages for protein. Enough of my yakking, I’ll leave you with what my husband said about his insight of Whole 30, “I found out that sugar is what puts the junk in the trunks.” 

Grilled Vegetable Skewers


Serves 4-6

  • 1 large zucchini sliced into one inch rounds and quartered
  • 1 egg plant cut into similar size of zucchini
  • 1 large sweet potato peeled and cut into 1 inch cubes
  • 1/2 red pepper cut into 1 inch cubes
  • 1/2 yellow pepper cut into 1 inch cubes
  • 8-10 brussel sprouts


  • 1/3 cup olive oil
  • 1 tbsp smoked paprika
  • 3/4 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • black pepper to taste


  • Enough bamboo skewers soaked in water for 5-10 minutes.
  • Bring a pot of water to boil.

  • Parboil sweet potatoes and brussel sprouts for about 3 minutes, then drain.

  • Mix all the ingredients for seasoning in a bowl.

  • Skewer the vegetables on the bamboo skewers.

  • Brush on seasoning onto one side of the vegetable skewers.

  • Heat grill pan on medium high, and lightly grease it with olive oil.

  • Grill vegetables seasoned side down for 4-6 minutes.

  • Brush on seasoning on the other side of the vegetable skewers.

  • When ready, flip and grill the other side for another 4-6 minutes.

  • Serve warm.

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40 Cloves Garlic Chicken (Whole30, Paleo) – Delishar

Hello, you! Are you enjoying your long weekend? I know I am. Because I had a small portion of rice, after such a long long time! Yes, we started reintroducing, and so far we had lentils and rice. The husband introduced a little more than me. My dear husband was craving for Dhal, so I made him Dhal served over cauliflower rice for legumes re-intro day.

A couple of hours later, I had hives on my back. Next day, hives on my face, and eczema flared up on my arm. As if that’s not enough, 2 pimples popped up on my face. 🙁 Maybe that’s why I have never ever fancied lentils. That’s probably my body’s way of telling me that I’m sensitive to it. I honestly hope that I’m not sensitive to soy or other beans, since it’s all legumes. I’d be very sad if I can’t have tofu anymore. I’m also hoping that rice will not give me major reactions. 

During the reintroduction phase, we are suppose to reintroduce a food group and then go back to Whole 30 compliant meals for next 2 days, this is to make sure any reaction can be attributed back to the introduced food group. The reintroduction phase takes about 10 days to complete. So during the 2 days of back to whole30 compliant food, I made this amazing casserole of gorgeous delicious-ness. 

Such simple ingredients, but the result was amazing. Can’t really go wrong with perfectly golden chooks, and that much garlic! The sauce, of the sauce… If I could marry it, I would. (Sorry husband :P) I saved the sauce, and to put it on the next few meals we had. The chicken was so succulent, tender, and beautifully flavoured by the garlic, stock, and thyme. Remember to scrape up all that gorgeous fond built up on the pan. That helps to give the dish that extra oomph. 

I know it sounds daunting to peel that much garlic, and may take a long time. Here’s a trick I used from, to peel 2 heads of garlic in a minute or so. Got my arm workout in by doing that too.

I served it with mashed sweet potatoes, and blanched baby beans. For the mashed sweet potatoes, simply boil it in salted water until tender (12-15 minutes), drain, then mash with ghee/olive oil, chicken stock, & black pepper. 

40 Cloves Garlic Chicken (Whole 30, Paleo)


  • 3 tbsp olive oil
  • 40 cloves garlic peeled (I used 3 heads without counting)
  • 6 chicken legs
  • 1 1/4 cup 300ml chicken stock (Imagine no-chicken stock)
  • 8 sprigs thyme but who’s counting?
  • Salt and ground black pepper to taste

Optional thickener

  • 1 tbsp arrowroot flour or tapioca flour + 1 tbsp water
  • Heat oven to 180°C, top and bottom heat only.

  • Heat oil in French oven (I used 26cm Le Creuset Buffet) over medium-high heat.

  • Season chicken with salt and pepper.

  • Add to pan and cook without touching for about 5-7 minutes. The skin will release from the pan when it’s golden and ready.

  • Flip and cook for another 5-7 minutes until golden brown.

  • Remove from pan, and set aside.

  • Drain oil, leaving behind about 1-2 tbsp.

  • Over medium high heat, add garlic to pot

  • Cook until browned in spots, about 6 minutes.

  • Then, add chicken stock to cook while scraping the bottom brown bits of the pot and bring to boil.

  • Add thyme to the garlic and chicken stock.

  • Transfer chicken back into the pan.

  • Cover, and bake until chicken is tender, 20-25 minutes.

  • Remove chicken from the pan, and pour in thickener to make a gravy, stirring constantly over medium heat until thicken.

  • Garnish with thyme.

If you do not have a buffet casserole, buy one. :p
If not, you can pan fry the chicken on a regular pan, then transfer it to a casserole. Make the garlic and stock in same pan, and pour it over the chicken in the casserole before baking.

Adapted from food network

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Asian Meatball Curry (Whole30 & Paleo) – Delishar

As promised, I’ll still continue posting my Whole30 complaint recipes. Being the Asian girl that I am, I still can’t live without Asian food. Particularly hot and spicy Thai food. Since we can’t have rice during the 30 days, it doesn’t mean I can’t enjoy my curries right?

There are 2 ways to go about making the curry. If you are hard working enough, make it from scratch. If you are looking for a shortcut, then make sure you know how to read the label on the curry paste. I read EVERY SINGLE FREAKING curry paste that’s in the 3 supermarkets I frequent to make sure it is compliant. All but one contain sugar, and/or soybean oil, which are whole30 no-nos. 

Then I found Brahim’s chicken curry. Honestly, not the best tasting curry, but it’ll do. I had to doctor it up with some more dried spices. Next time, I’d add some lemongrass, onions, garlic, and ginger paste too. Looking at what I’m typing, I might as well make my own curry paste. Hmmm, perhaps I should! Then freeze them in batches. Recipe idea! heeeeeeeee

Of all the ways that I’ve made cauliflower rice, roasting it in the oven is my favourite method. Simply because it is a pretty hands off process, and it helps to dry the moisture of the cauliflower. This method yields fluffier texture that resembles rice grains. 

Do not skip the step of browning the potatoes. This gives the potatoes a little more of a crust which keeps it from breaking down into mush when cooking. It’s so much more delicious when you take the time to do a little more with the ingredients. Without further ado, here’s the recipe. 

Asian Meatball Curry (Whole30, Paleo)


Serves 4-6


  • 500 g minced pork
  • 1 tbsp minced lemongrass
  • 3 cloves garlic minced
  • 2 tbsp chopped spring onions
  • 2 tbsp chopped cilantro
  • 1 tbsp grated ginger
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • White pepper to taste
  • 2 tsp sesame oil

Curry sauce

  • Compliant red curry paste I used Brahim’s chicken curry
  • Water as needed or coconut milk as needed, read your packaging


  • 2 russet potatoes cut into 1 inch pieces
  • 1 tbsp coconut oil

Cauliflower rice

  • 500 g cauliflower cut into florets
  • 1 tbsp coconut oil
  • Mix all the ingredients for meatballs together and form 1 inch balls.

  • Heat a pot on medium high, and add 1 tbsp coconut oil.

  • Add potatoes and cook until slightly brown.

  • Add curry paste into pot to cook until fragrant.

  • Then add water, stir, and bring to boil.

  • Drop meatballs into the curry, and bring back up to a boil. Do not stir or meatballs will break up!

  • Cover, reduce heat to medium, and allow to cook for 15-20 minutes until meatballs are cooked through and potatoes tender.

Cauliflower rice

  • Preheat oven to 200C.

  • Process cauliflower florets in food processor until you get rice like grains.

  • Lay out cauliflower rice on a large baking pan, and drizzle coconut oil over.

  • Bake for 12-15 minutes until slightly brown on the sides.

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The Best Chicken Cobb Salad (Whole 30, Paleo) – Delishar

Please, take a moment to fully appreciate the beauty of this salad. I’m not only talking about the colours of the rainbow presented on the plate, but also the play of textures. I hardly ever say this about salads, but this plate of salad right here should be crown the queen of salad bowl. It is that amazing, so much so I ate it for 3 days consecutively. I could have this for lunch every single day. Yes, it is that good.

I mean, the crunch from the cucumber, sharpness of the red onions, sweetness of the cherry tomatoes, creamy avocado, and don’t even get me started on that warm spiced chicken. The dressing was creamy, tangy, with a little heat to it. This is honestly one of the BEST salad that I have ever made in my entire life. 

Did I also mentioned that it is Whole 3o compliant? Just use compliant mayo, which you can easily make your own with the video recipe found here. To tell you the truth, writing this post is making me extremly hungry. Guess what I’d be making myself for lunch again tomorrow? 😀

Best Chicken Cobb Salad (Whole 30, Paleo)


Spiced Chicken

  • 1 chicken breast cubed
  • ¼ tsp smoked paprika
  • ½ tsp old bay seasoning
  • 1 tsp olive oil


  • 1 hardboiled egg sliced
  • 1 head romaine lettuce chopped into bite size
  • ¼ red onion thinly sliced
  • 5 cherry tomatoes halved
  • 1/2 english cucumber seeded & diced
  • 1 avocado pitted & diced


  • 2 tbsp mayo Whole 30 compliant recipe below
  • 1 tsp tobasco sauce
  • 1 tsp lemon juice
  • 1/8 tsp dried parsley
  • 1 tbsp hot water
  • Black pepper & salt
  • Marinate chicken with smoked paprika & old bay seasoning and 1 tsp olive oil.

  • Heat pan on medium high heat with 1 tbsp olive oil.

  • Pan fry chicken until cooked through, about 2-3 minutes.

  • Place all the ingredients for dressing in a bowl and mix until combined.

  • Place lettuce in bowl, top with cucumber, tomatoes, onion, chicken, avocado, egg, and drizzle dressing over.

Whole 30 Mayo:

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Thai Curry Poached Salmon on Cauli-rice (Whole30, Paleo) – Delishar

I’ve been busy busy busy bee lately. Busy developing a whole lot of new recipes for a new project that will be launched soon. I’ve also been spending a little more time with my girls since it’s summer vacation for them. 

Before school ended, the youngest daughter did a little reflection on our family. In the reflection, she mentioned that daddy like to work on his computer and mommy works on her computer too. And the next thing she said just shattered my heart with guilt. She said, “My mommy loves to work”. 🙁 

You see, she comes back at 1.45pm and when she gets back, I’d still be working at my home office or kitchen if I’m testing/developing recipes. Then I’d be busy setting up for pictures, and shortly after cooking dinner before the husband comes back at 4.30pm. Famished and ready for dinner. In between, she will want my attention, which I’m guilty of not entertaining especially while I’m in the midst of working. Guess that’s the challenge when working from home.  So, I’ve been trying to stop work a little earlier, and spend some quality time with the girls. 

Recipes like this one allows me to finish preparing and cooking dinner within 30 minutes. So that I can spend more time with my girls. And once I have the recipe up on my blog, I can get my helper to recreate these dishes while I play dress up and goof around with my (not so) babies.  Since the girls can’t take spicy food yet, I made their portion with teriyaki sauce instead. 

Poaching the salmon in curry sauce keeps the salmon nice and moist while infusing it with the aromatics in the paste. This is so easy, yet so so good! Definitely making this again for my lunch next week. If you need help making cauliflower rice, refer to this post. Here’s how I made this recipe. 

Saute the curry paste in coconut oil. Then add coconut milk and lime leaves. Bring to a boil.

Add salmon, and bring back up to a boil. Then cover and cook until salmon is cooked through. 

Meanwhile, blanch nai bai in salted water for 30-45 seconds. Then drain and set aside. 

Stir-fry the cauli-rice in olive oil over medium high heat. Season it with salt and black pepper. Assemble and serve immediately. Enjoy!

Thai Curry Poached Salmon on Cauli-rice


  • 2 x salmon fillets 150g each
  • 200 ml coconut milk
  • 2 lime leaves crushed
  • 25 g thai red curry paste mae ploy brand
  • 2 tsp coconut oil
  • 100 g Nai Bai
  • 250 g cauliflower processed into cauli-rice in food processor
  • 2 tsp olive oil
  • Salt and black pepper to taste
  • Chopped spring onions to garnish

Curry Poached Salmon

  • Heat pan on med high with oil.

  • Saute curry paste for 30 seconds.

  • Add coconut milk and bring to boil.

  • Lower heat to low, add lime leaves, and stir until blended.

  • Add salmon and allow to poach for 5-6 minutes on med-low heat or until fish flakes easily.

Stir-fried Cauli-rice

  • Heat frying pan on medium high with olive oil.

  • Add cauliflower rice, and season with salt and black pepper.

  • Stir-fry for 3-5 minutes.

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Asian Chicken Salad (Whole30 / Paleo) – Delishar

Sorry for the lack of updates lately. I’ve been super busy with developing a whole lot of new recipes for Cookit, sponsors, and keeping myself busy with mother-ing too. I’m trying to get things sorted before we take our big long vacay. A much needed one to disconnect from the cyber world and truly bond as a family and with nature. I can’t wait to wake up to the smell of bacon, fresh coffee, play badminton with the girls at the back yard, fish off the pier, spend time with my nieces & in-laws, and so much more. 

My girls are counting down the days to our trip. This time round, we are going to camp outdoors. I hope I don’t get eaten alive by mozzies. I’m also going to try to eat clean while we are there. Of course, we will have cheat days for skillets, onion strings, and malt milk shake. I’m excited to go grocery shopping and see what whole30/paleo approved produce I can find.

I made this whole30 compliant recipe for lunch last week. It was great because it keeps well chilled and taste good chilled too! Definitely a good recipe to beat the scorching Singapore heat. The flavours develops and marries as it sits in the fridge. You can skip the chicken and serve it as a side dish as well. Chop up some broccoli into tiny pieces and add to the as well. I’m certain you are going to enjoy this recipe. 

Bring a pot of water to boil, season with salt, then boil chicken for about 8 minutes. Drain and shred with 2 forks. 

Prep all the vegetables and place it in a mixing bowl. Mix all the ingredients of the dressing in a small bowl.

Add sesame seeds, shredded chicken, and pour in dressing. Toss to coat. You can serve immediately or chill it and let the flavours developed.

Asian Chicken Salad


  • 1 chicken breast
  • 150 white cabbage shredded
  • 100 g purple cabbage shredded
  • 80 g carrot shredded
  • 2 tsp sesame seeds
  • 2 tbsp chopped spring onions
  • 2 tbsp chopped cilantro


  • 1 tbsp coconut aminos or soy sauce if not whole30
  • 2 tsp fish sauce
  • 1 tsp rice vinegar I like Mizkan brand
  • 2 tbsp orange juice freshly squeeze
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • Salt & Black pepper to taste
  • Mix all the ingredients for dressing in a bowl.

  • Bring a pot of water to boil, season with salt, and cook chicken. About 8 minutes.

  • Shred chicken with 2 forks.

  • In a bowl, add chicken, carrot, cabbages, sesame seed, spring onions, cilantro, and pour dressing over.

  • Toss to coat and serve.

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