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 FoodWishes.com, 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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My experience with Whole30 + Tips! – Delishar

In this post, I’ll be sharing with you my overall experience with Whole30, my takeaways, tips, Singapore edition of compliant produce list, and discount codes to help you with your purchase. A fair warning though, this post is going to be lengthy. 

That’s me, day 1 and day 30 with no exercise within the 30 days. I wanted to control for the program. Day 1 pictures taken before food. And Day 30 was taken after lunch. My tummy flatten significantly, and the bloating is gone. No more hives, migraines, bloating, excessive gas in the tummy, reduced anxiety, better skin, stronger nails, and no more insomnia. YAY!

At day 31: the husband went from 78kg to 71.5kg, he lost 6.5kg and reported that his body no longer ‘crashes’ like it used to, and he is less anxious in general. I went from 55.8kg, which is my heaviest non-pregnancy weight to 52.5kg and still maintaining (9 days post day 30). I wasn’t overweight to begin with, so without the exercise this is not bad at all!  

What is Whole30? “The Whole30 is a 30-day diet that emphasizes whole foods and during which participants eliminate sugar, alcohol, grains, legumes, soy, and dairy from their diets.” ~ Wikipedia. To me, it’s an elimination diet, eliminating food group that cause problems to our guts due to food intolerance. It’s also good to note that this program was not designed to be a weight loss program. However, the majority of people lost weight because they were eating better. 


I jumped on the bandwagon mainly because I was sick of my daily hives that started about 2 years ago, terrible sinusitis in the morning that lasts till almost noon. And this is after multiple surgeries, and tens of thousands of dollars to treat the condition. I’ve also been to skin doctors for help with my hives, but all they can do is to load me on anti-histamines.

I got sick of feeling like crap, tearing my skin out, and felt really guilty that i’m destroying so many trees with the amount of tissues I use with my sinusitis. I wouldn’t deny that the large percentage of people losing weight, was a motivating factor too. However, I wasn’t over weight to begin with, and with my hypothyroidism, I was not extremely hopeful of the weight loss.

At this point, you’d probably be asking yourself, with that much food eliminated, what the *bleep* can I eat then?! Well, there’s quite a lot on the compliant list. Fresh and dried herbs are compliant and I’d encourage you to use it in your cooking. 


As you can see, the list has a good amount of food. With some creativity, planning, researching, and a lot of perseverance, comes some really delicious food. I realised after talking to a good amount of people, there is a misconception that being on Whole30 means only salads, boiled chicken, or steamed fish. That is not the case at all! We ate well, not tasteless meals. Sure, there were days that we had salad, but that was not often.

These were only some of the meals we had. You’ll be able to find some of the recipes here. I’ll continue uploading more along the way. 

Here’s another collage of our dinner. What you are seeing here are mainly our dinners. I have no time to take pictures of our breakfast, as mornings are a mad rush. But we do have a full breakfast. There are people who have been asking me a lot of questions about the program. Like how much fat to use? Aren’t nuts high in calories? What cut to buy, lean or fatty? Organic or not? Grass-fed or not? Ground or mince ourselves?

I highly suggest you check the website Whole30.com or buy the book and use it as your food bible. All the information you need are in there. So do your due diligent like all of us who have gone through the program, if you are serious about it.


Please understand that I’m only sharing with you my personal experience, and would help you if I can. However, I have a family to take care of, kids to raise, and I run a business too. So I can’t act as your personal consultant or concierge, and I’m definitely not a whole30 expert in any sense. Whole30 forum is the best source to get help and answers.

What I can do for you, is to share with you where I usually get my produce. I like NTUC finest and cold storage because there’s a good selection of organic produce. Ryan Grocery is another one stop shop, especially good for stocking up grain fed meat, bacon, and fresh sausages that are compliant. Use the discount codes to save some bucks! Going on this program isn’t cheap. My grocery bills was 3 times higher, but I was eating better and cleaner. A price well worth it.

Whole30 Shopping List SG Edition

I know what you are thinking. Bacon and sausages are whole food?! Quite honestly, if you don’t agree to that then don’t include it in your diet. It all boils down to choice. It really depends on how the food was made. Whole food can have different meaning to many people. In most cases, very little processing was done.

Sausages can be made with fresh ground meat marinated in fresh and dried spices then stuffed in natural casing without preservatives. For me in this instance, I’m following the compliant additives list. So again, it’s a personal choice whether or not you want to allow compliant additives or cut them out totally. I also find it extremely easy to make my own sausage meat by adding spices to the ground meat I get from Ryan’s Grocery. That way I can make up a batch to my taste, and it’s actually cheaper too.


I found this chart helped me keep my sanity during the program because it gives me an idea what I can expect my body to feel. Especially for the first 2 weeks, there’s a lot of adjustments physically and mentally. I needed to be more mindful of my mood, especially around the kids. Neither the husband or I had tiger blood, although we both felt better about ourselves, lighter, and more alert.

So here are some tips if you are thinking of taking on the Whole30 challenge too. 

  1. Read the book! Borrow it from the national library if you do not wanna buy it. I did that.
  2. Understand what is the main reason you are embarking on this journey.
  3. Grab yourself a partner, having that support will be helpful.
  4. Plan, plan, plan your meals weekly. You can’t just wing it, at least not most of the time. Plus you might have to travel to different places to get your produce, and delivery takes a couple of days too. 
  5. Make more for dinner, and pack that for lunch the next day.
  6. Research and bookmark recipes you like. This will make your planning easier.
  7. Have a ‘staple’ recipe always on standby for plan B. On days where the produce you need for your meals are out of stock or you just want something super simple. This is a recipe that is quick, simple and would only require ingredients that you normally have at home. 
  8. Tell your friends and family what you are doing. Most of them will understand, and can be accommodating to your diet. 
  9. You can still socialise! I went out on date nights with the husband, and had girls night out. You just need to speak to the waiter to ask about the ingredients in the meals. Nandos’ chicken is a safe place to go. I also went to a Mediterranean restaurant that served salt baked fish, steam vegetables, and hand cut potatoes. Meet friends for coffee/tea instead. Have a pot luck, and bring complaint food.
  10. Eat organic, when possible. Here’s a good list to follow, also known as the “Dirty Dozen”.
  11. Ease yourself into it. Do a trial week or 2 where you eat whole30 meals for 3 days that week. You know, kind of like warming up or training.
  12. Do not bother about those who are not onboard with you and/or question your decision. It’s your choice, your body, your rewards. 


You can use this meal planning template to help you plan your meals. Here are some weekly meal plans that I’ve shared in my older posts. Besides a list of tips to get you going on the program. I’m also going to share a list of why you should not go on the program.

You should not consider this program if you:

  1. Cannot be bothered to read the book/website and want someone else to spell it out for you. 
  2. keep finding excuses reasons why you can’t cook for yourself. 
  3. can’t cook at all and will never cook because it will mess up your kitchen. 
  4. keep justifying how it is unrealistic given your lifestyle. Eg. Having to wake up at ungodly hour to make breakfast. Firstly, scrambled eggs, bacon, and a cut up avocado is not tough. I wake up at 6am, make full breakfast, eat with the family, and get the girls ready and out the door before 7.15am to catch the bus. I prep what I need the night before, and also make lunch for myself and the husband to bring to work as well. 
  5. can never give up this food and that food or you will DIE. Unless it is a medical condition. If not, don’t give me that BS. Thanks.
  6. find yourself nitpicking at the program, rules, food list, additive list etc. 
  7. decide to jump into it without any planning

If you have any of the points listed above, then don’t go on this journey. Your chances of succeeding will not be high. An you’d probably hate yourself for the ‘torture’. I was once like that when a Chef friend told me about her elimination diet experience. I gave excuses 1, 4, 5 in my first response. I wasn’t ready to do it.  There’s nothing wrong with choices. 

Will I recommend this program to everyone? No, not really. As it does involve commitment, and not everyone is ready for this or believe in such a program. But in general, yes. Only because I reaped the benefits of this program. Although my bad cholesterol did not go down in number, my good cholesterol doubled in value, and my triglycerides was reduced by almost half from 98 to 54. All these putting my cholesterol ratio at ideal level which was not the case before.

Total Cholesterol/HDL ratio is: 3.1 – (preferably under 5.0, ideally under 3.5) IDEAL
HDL/LDL ratio is: 0.503 – (preferably over 0.3, ideally over 0.4) IDEAL
Triglycerides/HDL ratio is: 0.640 – (preferably under 4, ideally under 2) IDEAL

Whole30 was not a walk in the park. There were days where we question ourselves. Why were we even doing this? Why am I cooking 3-6 meals a day (6 when my kids eats differently from us)? My husband said this once (then a couple more times), “We are good people, we deserve FOOD (meaning carbs, sugar, and his favourite chocolate) right?!”. Sometimes, I go to my pantry and find myself talking to my tin of Milo (chocolate malt drink) and apologising to it for the neglect.  


The program does require discipline (waking up early to cook, clean, walk by food stores and not act on the impulse of wanting to tear everybody’s head off), a lot of commitments, reading, planning, and time management skills. One thing I’d like to highlight is that, it doesn’t all stop at day 30. Day 31 is not the day you go indulge in a $188 champagne international buffet.

There’s the reintroduction phase that you need to plan for. Where you reintroduce food group to evaluate how you feel. I definitely have a better sense of the food group that causes my hives, what

Bacon Wrapped Stuffed Chicken with Crispy Baked Potatoes (Whole30) – Delishar

Bacon wrapped stuffed chicken with homemade roasted red pepper sauce, served along side crispy baked potatoes, and sauteed baby beans. If I have to rank the meals we had while we were doing Whole30, this has got to be in the Top 5.  A steep competition with 40 Cloves Chicken and The Best Chicken Cobb Salad. It requires quite a bit of work, but all that effort was well worth it. There are 4 recipes required to put together this meal. I’ll be skipping the baby beans recipe, and sharing the other 3 recipes in this post. 

The potatoes were the best baked potatoes I’ve ever made. That step of fluffing the potatoes before baking it was just genius. My girls who aren’t fans of baked potatoes could not get enough of it after I coaxed them to try one. They said, “Mmmm, mom… I like these chippies.”, while they try to fight daddy for the few extras on the tray.

You can purchase ready made roasted pepper. But it’s tough to find compliant ones. Plus a bottle could easily set you back about $8, as compared to $1.30 for a fresh red pepper. Just let it roast on top of the flame while I got the other ingredients ready. Rotate it every now and then to get an even char. Give it time for the pepper to cool in the ziplock bag. This will make the removal of skin much easier.

Don’t even get me started on that bacon wrapped stuffed chicken. I mean, it’s wrapped in BACON! How can it not be delicious?! HOW?! Plus mushrooms in the stuffing? Salivating yet? hehe Don’t skip the step of pounding out the chicken. It ensures that the chicken breast remains tender while it cooks. And facilitates even cooking when the chicken is of equal thickness. Plus it’s always easier to have more surface area when stuffing it. 

Serve the chicken with the red pepper sauce, and crispy potatoes with some greens of your choice. I served mine with sauteed baby beans with garlic salt, onion powder, and black pepper. Let’s get cooking.

Roasted Curried Red Pepper Sauce


  • 1 red pepper
  • ½ cup chicken broth
  • 1 tsp curry powder
  • 1 tsp carob powder
  • Salt and pepper
  • ¼ yellow onion
  • 2 cloves garlic smashed
  • 1 tsp olive oil
  • Make sauce by placing red pepper directly over the burner and char skin all over.

  • Place the charred pepper in a food safe zip lock, seal, and allow to cool.

  • When cooled, peel off charred skin, do not wash it! You will be tempted, just wipe it off with a paper towel if needed. The skin should come off quite easily.

  • Remove the core and seed, and discard it.

  • Chop pepper into smaller pieces.

  • In a saucepan over medium high heat and olive oil, saute onion and smashed garlic until onion is soft and translucent.

  • Add roasted pepper and cook for a minute.

  • Pour in stock, curry powder, salt and pepper.

  • Bring to boil, and allow to simmer on low heat for 5 minutes.

  • Then blend with immersion blender or transfer to blender to blend until smooth.

Bacon Wrapped Stuffed Chicken + Crispy Potatoes


Whole30 approved


  • 3 cups chopped kale
  • 2 cups chopped button mushrooms 200g
  • ½ tsp garlic salt
  • 1 tsp onion powder
  • Black pepper
  • 1 tbsp ghee
  • 2 tsp olive oil

Chicken Breast

  • 4 chicken breast
  • 12 – 16 strips of bacon about 3-4 each breast

Crispy Potatoes

  • 3 russet potatoes cubed
  • Salt and pepper
  • 2 tbsp olive oil

Bacon Wrapped Stuffed Chicken

  • Preheat oven to 200C

  • In a pan over medium high heat with 1 tbsp ghee and 2 tsp olive oil, saute mushrooms until slightly brown.

  • Add kale, season with garlic salt, onion powder, and black pepper.

  • Saute until kale has wilted, remove from heat and allow to cool.

  • Butterfly chicken and flatten with meat mallet.

  • Place 3-4 strips of bacon on prepping station, then place flatten chicken on top on the bacon.

  • Scoop about 3 tbsp of kale filling on the middle of the chicken.

  • Roll chicken carefully, making sure filling doesn’t spill out on the sides.

  • Then wrap bacon over chicken. Place it on a lined baking tray with the seam side down.

  • Bake for 25 minutes at 200C.

  • If needed, broil 2 minutes until bacon is crisp

Crispy Potatoes

  • Place potatoes into pot with enough water to cover them, and season with salt.

  • Bring it to a rolling boil, then lower heat to medium, and cook for 2 minutes.

  • Drain, return potatoes into pot, cover the pot and give it a few good vigorous shakes to fluff up the outside.

  • Drizzle the olive oil, season with black pepper, and some salt if needed.

  • Transfer to baking tray and bake single layer, for 1 hour at 200C.

Feel free to substitute white potatoes for sweet potatoes

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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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Orange Salmon Salad (Paleo, Whole30) – Delishar

I love cooking with oranges, especially naval orange. It lends a burst of citrusy freshness with a hint of natural sweetness to the dish which often makes me want to go back for more. Honestly, the salad dressing is out of this world. I would drink it straight up if I have no self-control. At some point I was questioning if I’m eating another portion of greens because it was an excuse to have more dressing. 

The marinade for the fish could not be any simpler. Orange, garlic, and thyme go so well together! I’m sure it’ll work well for other kinds of fish or even chicken. Use wild-caught salmon if possible. Yes, it makes a difference. If you have time, package up the fish in the foil and let it sit out in the chiller for the flavours to marry. The aluminium wrapped fish would be perfect for the grill as well!

Orange Salmon Salad


  • 4 x Wild Salmon Fillets about 180g each
  • 1 tbsp. olive oil
  • 4 tbsp. fresh orange juice
  • 1 tbsp. fresh thyme stem removed
  • 1 naval orange sliced
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 400 g of mixed salad greens
  • 1/2 Japanese cucumber sliced
  • 1 large tomato sliced into wedges
  • Salad dressing
  • 2 tbsp. apple cider vinegar
  • 4 tbsp. orange juice
  • 2 tsp Dijon mustard
  • 1 tbsp orange zest
  • 4 tbsp. olive oil
  • Salt and black pepper
  • Preheat oven to 200C

  • Prepare a sheets of aluminium foil for wrapping each salmon fillet

  • In a small bowl, mix together garlic, orange juice, and olive oil

  • Season salmon with salt and black pepper

  • Lay 2 slices of orange on aluminium foil

  • Place salmon on top of orange slices and pour prepared sauce over

  • Place another slice of orange on top and loosely seal the package

  • Bake for 15 minutes

  • In another bowl, mix salad dressing together in a tight container, cover and shake until combined/emulsified

  • Toss salad greens with prepared salad dressing to desired taste

  • Serve with baked salmon

You can also add some segmented orange into the salad like I did but it’s optional.
You can get wild salmon fillet from The Alaska Guys

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Pork Belly Adobo (Paleo, Keto, Whole30) – Delishar

Been trying to get back into the grove of eating better after falling off the wagon while we were in the USA. At the same time, trying to modify familiar Asian flavours to be compliant. To be honest, it’s not all that hard when you have the knowledge on how to substitute seasoning sauces. 

We love adobo at the Kay household. It’s difficult not to, given the serious seasonings that go into such a simple dish that produces an end product with deep flavours. You don’t have to brown your meat like I did, but browning the meat on its own without the marinade brings it to another dimension. 

Let the marinade cook down into a glaze, allow the meat to absorb all the flavours. Do it on a very low fire, but keep an eye out to make sure it doesn’t dry out and burn. Add water if necessary. Serve it with cauliflower rice for a complete meal. Use bone-in chicken thighs if you do not eat pork. Here’s how you make it.

First, slice the pork belly into bite size pieces, and marinate in seasonings and spices. Marinate for 4-24 hours.

Remove pork belly from marinade, and reserve marinade.

In a pan over medium heat, render fat of pork belly and allow it to brown. No extra oil is needed.

Once browned, add in the reserved marinade. Lower heat to cook for 30-40 minutes until sauce has been fully absorbed. 

Pork Belly Adobo


Serves 4 as a side

  • 1 kg pork belly sliced into bite size
  • 1/2 cup apple cider vinegar
  • 1/3 cup tamari / coconut aminos
  • 1 cup water
  • 1 tbsp whole black peppercorn
  • 3-4 bay leaves
  • 6 cloves garlic smashed
  • 1/2 yellow onion sliced
  • Cilantro for garnish
  • Place all the ingredients into a container.

  • Allow to marinate for 4-24 hours.

  • Remove pork belly from marinade.

  • Reserve marinade.

  • Heat a pan over medium heat, brown pork.

  • Once browned, add in the reserved marinade.

  • Turn heat to low, cover, and allow to cook until tender and marinade absorbed.

  • Check every now and then to make sure it doesn’t dry up and burn.

  • Garnish with cilantro and serve.

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