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Where has all the time gone? I have not blogged for a whole week! Is that even possible?

Unfortunately it is. We are busy preparing for our FIRST ever Christmas lunch in our home and with overseas visitors coming, it’s getting quite hectic (plus our full time jobs!). Rest assured that I will be back on soon.

When you ask? I’m not sure! It feels funny to me taking a short break from the blogging world-maybe a few more days till I’m itching to write something again.

Hope you are having a great time preparing for Christmas. I’m still around and still blog hopping.

Talk Soon!



Paleo Friendly Caramel Cheesecake Bars

Cheesecake bars without cheese. Is it even possible. OMG paleo did it. I re-created it in my own kitchen. It was creamy and nutty. A small slice is a good protein hit I am sure.

I would have never thought that dates could create a caramel-look and taste texture. I am usually not a fan of caramel anyway, but this is the magic touch to the slice.

A few disasters did happen. My base and 2nd layer merged and became one big layer. Oh well, That’s not the biggest problem. I changed the recipe to reflect that. The date-icing saves the day.

Is this really low in sugar? Not really. The dates would probably have increase the sugar content a few folds. A good treat? You bet. One word of caution, remember to serve directly from the freezer or fridge as it does soften too easy… I learned the hard way and had to spoon it from the plate!

Paleo Friendly Caramel Cheesecake Bars 

1 cup of almond butter
1 cup of coconut flakes
2/3 cup of walnuts
1 cup of roasted walnuts
1 tablespoon of honey
2-4 tablespoon of canned coconut milk
2 tablespoon of coconut oil

12 dates- soaked for 1 hr
5-6 tablespoon of water
sea salt
1 tsp of vanilla paste

Blitz the crust/filling in the food processor. Pressed down onto lined pan. Freeze for 1 hr. Meanwhile, blitz the caramel together. Spread caramel over cheesecake. Sprinkle sea salt. Freeze for another 30 minutes or so.


Butter Brussel Sprouts with Pine Nuts

December post! This year has gone quick. The countdown has truly begin for Christmas. Over the weekend, we started getting our house ready for festive celebration.

I have started a love affair with brussels sprouts. My grandmother would probably be really proud of me. I used to hate this vegetable, but it was only this year, that I discover the texture and flavour of this fibre rich vegetable.

This time round, I sautéed it with butter and salt. Toss through some pine nuts and a side dish done.

Butter Brussel Sprouts with Pine Nuts
350 grams brussel sprouts (ends removed and halved)
1 tablespoon of butter
handful of pine nuts.

Melt butter in pan. Add brussel sprouts and cooked till done. Toss through pine nuts and salt.