by Feeling Great | Dinner Recipes
A Slow-Simmered, Nutrient-Packed Chicken Bone Broth
This slow-simmered chicken bone broth is packed with nutrients, minerals, and deep, rich flavors. It’s a fantastic base for soups, stews, and sauces or can be enjoyed as a warm, healing drink. Known for its gut-healing and immune-boosting properties, this broth is a must-have for overall wellness.
Why You’ll Love This Bone Broth
- Rich in Collagen – Supports joint health, skin elasticity, and digestion.
- Packed with Minerals – Slow simmering extracts calcium, magnesium, and potassium.
- Versatile & Easy to Use – Drink it warm, add to soups, or use as a flavorful stock.
Ingredients
- 1.8kg raw chicken bones (necks, feet, or wings)
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 medium onions, unpeeled & quartered
- 4 garlic cloves, unpeeled & smashed
- 1 tsp Himalayan salt
- 1 tsp whole peppercorns
- 3 tbsp apple cider vinegar
- 2 bay leaves
- 3 sprigs fresh thyme
- 5-6 sprigs parsley
- 1 tsp oregano
- 18-20 cups cold water
How to Make Chicken Bone Broth
- Combine all ingredients in a large 10-liter crockpot or stockpot.
- Bring to a gentle simmer and cook for 6-12 hours to extract nutrients.
- Allow to cool slightly, then skim off excess fat from the surface.
- Strain through a colander to remove solids.
- Cool to room temperature, cover, and refrigerate.
Storage Tips: Use within one week, or freeze in portions for up to three months.
Final Thoughts: A Nourishing Daily Essential
This homemade bone broth is a simple, natural way to support your body. Whether you sip it warm, use it in recipes, or freeze for later, it’s an easy addition to a healthy lifestyle.
You can also read the Chicken Sang Choy Bowl! or a dinner recipe like Fish Curry. Tried this recipe? Let us know in the comments! Contact me Here and let’s talk about your health!
by Feeling Great | Vegetarian Recipes
Maple Pecan Paleo Granola
Crunchy, Low-Carb & Naturally Delicious Maple Pecan Paleo Granola
This maple pecan paleo granola is a perfect low-carb, gluten-free alternative to traditional granola. It’s packed with crunchy nuts, seeds, and natural sweetness, making it a great option for breakfast or a healthy snack. Plus, it’s easy to make and stays fresh for days!
Why You’ll Love This Granola
- Grain-Free & Paleo-Friendly – Perfect for those avoiding grains or gluten.
- Naturally Sweetened – Made with maple syrup and dates for a touch of sweetness.
- Crunchy & Satisfying – A great topping for yogurt, smoothie bowls, or eaten as is!
Ingredients
- 100g pecans, roughly chopped
- 120g (1 cup) ground almonds
- 100g (1 cup) flaked almonds
- 80g coconut flakes
- 1.5 tsp cinnamon
- 80g dates, chopped
- 80g pepitas
- 40g linseeds
- 25g coconut oil, melted
- 40g maple syrup
- 1 tsp vanilla powder or extract
- 3 tbsp chia seeds
How to Make Maple Pecan Paleo Granola
- Preheat oven to 150°C (300°F).
- Mix all ingredients in a large bowl until well combined.
- Spread evenly on a baking tray lined with parchment paper.
- Bake for 25-30 minutes, stirring every 10 minutes to ensure even toasting.
- Let it cool completely, then store in an airtight container.
Final Thoughts: A Guilt-Free, Crunchy Treat
This homemade paleo granola is an easy, wholesome way to start your day. Enjoy it with yogurt, almond milk, or straight from the jar!
You can also check this Triple-Layer Vegan Cheesecake Tried this recipe? Let us know in the comments! Book a consultation now and start living healthy!
by Feeling Great | Dinner Recipes, Recipes, Vegetarian Recipes
Quick & Easy Eggplant Stir-Fry with Spicy Peanut Sauce
A Flavorful, Satisfying Vegan Eggplant Stir-Fry with Spicy Peanut Sauce
This Eggplant Stir-Fry with Spicy Peanut Sauce is packed with bold flavors, wholesome ingredients, and a creamy peanut sauce that ties it all together. It’s a quick, nutritious meal that’s perfect for busy days or when you’re craving something hearty and warming.
Why You’ll Love This Dish
- Vegan & Protein-Packed – Tempeh and peanut sauce make this a satisfying plant-based meal.
- Rich & Savory Flavor – The combination of garlic, ginger, and tamari enhances the depth of taste.
- Quick & Easy – Ready in under 30 minutes, making it ideal for weeknights.
Ingredients
For the Stir Fry
- 1 block tempeh, diced
- 1 medium eggplant, chopped
- 2 cloves garlic, minced
- 1 sweet onion, diced
- 1 head broccoli, cut into florets
- 2 cups mushrooms, sliced
- 2 tbsp coconut oil for sautéing
For the Spicy Peanut Sauce
- 2 tbsp organic peanut butter
- 2 tbsp apple cider vinegar
- 2 tbsp tamari (gluten-free soy sauce)
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 1/2-inch ginger, peeled
- 1/8 tsp cayenne pepper
Optional Sides: Serve with organic brown rice or quinoa for extra protein.
How to Make Eggplant Stir-Fry with Spicy Peanut Sauce
- Prepare the Stir Fry: Heat coconut oil in a large skillet over medium heat. Add garlic, onions, mushrooms, and cabbage. Cook for 5-7 minutes until softened.
- Add tempeh, eggplant, and broccoli. Stir occasionally and cook for another 5 minutes. Turn off heat, cover, and set aside.
- Make the Peanut Sauce: Blend all sauce ingredients in a high-speed blender until smooth.
- Combine & Serve: Pour the sauce over the stir-fry, mix well, and enjoy!
Final Thoughts: A Wholesome, Quick Dinner
This easy eggplant stir-fry is a delicious, plant-based meal packed with protein, fiber, and flavor. Serve it on its own or with your favorite grain for extra satisfaction!
Tried this recipe? Let us know how it turned out in the comments!
by Feeling Great | Dinner Recipes
Fish Curry Zesty Lime, Vegetable & Coconut
A Nourishing & Flavorful Fish Curry for Chilly Evenings
This lime, vegetable, and coconut fish curry is bursting with citrusy freshness, creamy coconut richness, and a variety of colorful vegetables. Plus, fish cooks quickly, making this dish perfect for a nutritious, with weather cools down, nothing beats a comforting curry and an easy dinner.
Serve it with steamed jasmine rice and a simple red onion salad for a balanced, flavor-packed meal.
Serves: 4
Curry Paste Ingredients
- 1 red onion, peeled & roughly chopped
- 4 garlic cloves, peeled & roughly chopped
- 5cm piece ginger, peeled & roughly chopped
- 2-4 green chilies, deseeded & roughly chopped
- 1 teaspoon turmeric
- 4 coriander roots, cleaned & roughly chopped
- 1 kaffir lime leaf, stem removed
- 100g unsalted macadamias
Curry Ingredients
- 1 tablespoon vegetable oil
- 2 x 270ml cans coconut milk
- 100g palm sugar, grated
- 2 tablespoons fish sauce
- 1 lime, juiced
- 500g mixed vegetables (broccoli, sweet potato, beans, etc.), chopped into 3cm pieces
- 4 x 160-180g firm white fish fillets (ling, blue-eye, etc.), cut into thirds
- 1 Tahitian lime, zested
- 2 tablespoons coriander leaves, roughly chopped
- 1 lime, cut into wedges (to serve)
- Steamed jasmine rice (to serve)
Method for Making Fish Curry
1: Make the Curry Paste
- Add all curry paste ingredients to a small blender.
- Blend until a rough paste forms.
2: Cook the Curry
- Heat vegetable oil in a large saucepan over high heat.
- Add the curry paste, reduce heat to medium, and stir continuously for 2-3 minutes until fragrant.
- Pour in coconut milk, palm sugar, fish sauce, and lime juice. Stir well.
- Add the chopped vegetables and let simmer on medium heat for 10-15 minutes until tender.
- Gently place the fish pieces into the curry and cook for another 3-4 minutes until fully cooked.
3: Final Touches & Serving
- Taste and adjust the seasoning to balance heat, sweetness, sourness, and saltiness by adding more fish sauce, lime juice, or palm sugar if needed.
- Stir in lime zest and coriander leaves just before serving.
- Serve with steamed jasmine rice, red onion salad, and lime wedges on the side.
Red Onion Salad (Optional but Recommended!)
- 1 red onion, peeled & thinly sliced
- 2 tablespoons lime juice
- ½ teaspoon dried red chili flakes (optional)
- Salt & pepper to taste
How to Make:
- In a medium bowl, combine all ingredients.
- Toss well and let sit for a few minutes to allow flavors to blend.
Why You’ll Love This Fish Curry
- Packed with fresh, vibrant ingredients
- Rich, creamy, and naturally dairy-free
- Quick to cook – perfect for busy weeknights
- A perfect balance of sweet, spicy, sour, and savory flavors
Enjoy this wholesome, satisfying meal, and don’t forget to share the love by passing the recipe along!
Craving more nourishing recipes? Stay tuned for more delicious inspiration! like Massaman Curry! You can also try this dinner recipe, the Chicken Bone Broth, if you love these recipe share your thoughts with us! Contact me now and book a consultation with me.
by Feeling Great | Snack Recipes
Delicious Banana & Coconut Bread – Healthy & Dairy-Free
A Naturally Sweet & Nourishing Treat
This banana and coconut bread is a simple, wholesome, and naturally sweet delight. It’s soft, moist, and packed with nutrients, making it a perfect guilt-free indulgence. Enjoy it plain or top it with almond butter, tahini, or smashed banana with coconut yogurt for extra flavor.
Pair it with a warm cup of dandelion root or tulsi tea for a comforting treat.
Why This Banana & Coconut Bread is So Good
- Bananas provide natural sweetness, moisture, and a boost of potassium for heart health.
- Coconut flour is rich in fiber, supporting digestion and cholesterol management.
- Chia seeds add omega-3 fatty acids, which help with brain function, heart health, and inflammation.
The secret to perfect texture? Coconut flour absorbs liquid much more than other flours, so using the right amount is key! Plus, eggs provide structure and lightness, while chia seeds help keep it wonderfully moist.
Easy & Healthy Banana & Coconut Bread Recipe
Ingredients (Makes 1 Loaf, Serves 12)
- 400g ripe bananas
- 6 eggs
- 4 fresh pitted dates (or substitute with maple syrup or honey)
- 2 tsp vanilla extract (or 1 tsp vanilla bean paste)
- 60ml (¼ cup) macadamia nut oil, coconut oil, or cold-pressed olive oil
- ½ tsp ground cinnamon
- 2 tsp gluten-free baking powder
- 70g (½ cup) coconut flour
- 20g (¼ cup) chia seeds
Method
- Preheat oven to 150°C (fan-forced) or 170°C (no fan).
- Blend bananas, dates, oil, cinnamon, vanilla, eggs, and baking powder in a blender or food processor until creamy. (Alternatively, mash and mix by hand.)
- Stir in coconut flour and chia seeds. Let the mixture sit for 10 minutes to allow absorption.
- Lightly oil a loaf tin and line it with baking paper. (Size: 10.5 cm wide × 26 cm long.)
- Spoon the batter into the tin and decorate with sliced banana or flaked coconut if desired.
- Bake for 50–55 minutes or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover with foil.
- Let it cool before removing from the tin.
Storage: Keeps in the fridge for up to 1 week (covered). Freezes well!
Extra Tips & Substitutions
- Add extra flavor by sprinkling cinnamon and coconut flakes before baking.
- For a sweeter version, swap dates for organic maple syrup, honey, or stevia.
- Flaxseeds can replace chia seeds if needed.
- Coconut flour is widely available in health food stores and natural grocers.
Love this recipe? Share it with friends and family!
by Feeling Great | Dinner Recipes, Lunch Recipes, Recipes
Thai Fish Cakes on Quinoa
A Flavorful & Nutritious Thai Fish Cakes on Quinoa Meal
These Thai-style fish cakes are bursting with bold flavors and paired with protein-rich quinoa, creating a delicious and satisfying meal. They’re light, fresh, and packed with nutrients, making them a great option for lunch or dinner.
Serve them with a crisp Asian salad or enjoy them the next day for a quick, healthy meal. The combination of fresh fish, fragrant herbs, and zesty lemon brings a perfect balance of taste and texture.
Here’s the Wholesome Thai Fish Cakes on Quinoa Recipe (Serves 4)
Fish Cakes
- 160g snapper fillet, bones & skin removed
- 160g salmon fillet, bones & skin removed
- 160g raw prawns, peeled
- 2 tsp fresh coriander, chopped
- 3 tsp fish sauce
- 2 tsp sweet chili sauce
- 3 egg whites
- 1 garlic clove, finely chopped
- 2 kaffir lime leaves, shredded
- 1 lemon, zest & juice
- 1 Tbsp avocado oil
Quinoa Base
- 100g (½ cup) quinoa
- ½ lemon, zest & juice
- Small handful fresh coriander, chopped
Method
1: Cook the Quinoa
- Rinse the quinoa under cold water and drain well.
- Add 250ml water to a saucepan, bring to a boil, then reduce heat.
- Cover and simmer for 10-12 minutes until the water is absorbed.
2: Prepare the Fish Cakes
- Place snapper, salmon, and prawns in a food processor.
- Put in coriander, fish sauce, chili sauce, egg whites, garlic, lime leaves, lemon zest, and juice.
- Blend until just combined, then shape into 8 small patties.
3: Cook the Fish Cakes
- Lightly oil a frying pan and heat over medium heat.
- Cook the patties in batches for 3 minutes per side, until golden brown.
- Remove from heat and let them rest for 5 minutes.
4: Assemble & Serve
- Toss the cooked quinoa with lemon zest, juice, and coriander.
- Serve the fish cakes on a bed of quinoa, paired with a fresh side salad.
Enjoy this flavor-packed meal and share if you love it!
