HealthIER Chocolate Fudge Brownies

If you can’t tell already, I am an emotional eater. When I feel down and sad, baking is my escape. I try to give away most of my baked goods, just so that we don’t eat them all ourselves. Last night, I tried a new recipe I found online and tweaked it to make it slightly healthier.

Healthier Chocolate Fudge Brownie


1 well mashed avocado
3 beaten eggs
1 cup of self raising flour (can use Gluten Free option)
1tsp baking powder
1tsp vanilla essence
300g dark chocolate chips (can use Lactose free option)
1/2 cup coconut oil
1/2 cup sugar


Preheat oven to 180C.

In a pot, heat coconut oil and chocolate chips until well combined, take off heat.

In batches, add flour, sugar, essence and baking powder, continue stirring the whole time.

Stir in avocado until well combined.

When mixture is cooled, stir in eggs.

Pour into baking tray then in the oven for 25 minutes.

Cool for 20 minutes before serving πŸ™‚

The original recipe uses almond meal, but I didn’t have any. You can’t taste the avocado at all, but it must add moisture in the brownie. I love having a piece of the brownie warm, Mr E said that when cold, it is more of a fudge texture πŸ™‚


Fussy little eaters: Wasabi Chicken and Greens

I miss the food in Japan. How I wish we have good authentic reasonably-priced Japanese food here in Canberra. It was great timing that I saw this recipe in a cookbook that was given to me for my birthday this year by Mr E’s uncle!

I didn’t follow the recipe completely as I didn’t have some things and I didn’t want to use too many pots πŸ˜‰

Wasabi Chicken and Greens


1 chicken breast, chop into strips
1 bowl of chopped vegies (I had broccoli, potatoes, carrots, green beans and snowpeas)
Oil for cooking

For sauce:
1 tbs wasabi paste
2 tbs plain yogurt
1 tsp lime juice


  1. Steam vegies until cooked (you can boil too if you prefer)
  2. In a frying pan, cook the chicken until just cooked
  3. Add the rest of the ingredients then stir
  4. When vegies are cooked, carefully mix well with the chicken until coated with sauce (vegies are a tad fragile when cooked so make sure you don’t mix them too roughly)
  5. Serve with salad or over rice (though if you’re having it with rice, I would triple the sauce)

My loves liked this meal, with the little one having thirds! Mr E liked his wasabi so he said he would double the wasabi if it was just for him (it’ll be too strong for babies). You could also steam the chicken with the vegies if you want to be extra healthy πŸ™‚

Please let me know if you tried this recipe and if you like it πŸ™‚

Fussy little eaters: Two-ingredients Pizza Base

Here’s our dinner tonight!

The simplest, fastest and “healthiest” pizzas we could make from scratch. Little E ate his whole dinner, with no fuss!

Two-ingredients Pizza Base



  • 1c plain Greek yogurt
  • 1c self-raising flour (we’ve tried GF flour before, it worked out fine)
  • Our toppings tonight: cheese, chicken breast pieces, slices of capsicum, grated carrots, BBQ sauce, mixed herbs and garlic


  1. Preheat oven to 180C
  2. Mix both ingredients, then knead until they come together into a ball (adjust the flour if the dough is too wet. Unfortunately, different yogurt has different water content)
  3. With a rolling pin, roll outΒ the dough to about 1cm thin
  4. Put toppings on top then into the oven for 15-20 minutes

Voila! Dinner for the entire family! πŸ™‚ Easy peasy.

Fussy Little Eaters: Homemade muesli bar

I went to Woolies the other week looking for one of those fruit strips for Little E, but couldn’t find any. I did, however, found and bought these. Little E had it for the first time this morning and liked them. I actually quite like them too but I don’t like the price. I bought a pack of 6 for AUD2.39, which isn’t too bad, however, they’re AUD3.23 full price. So today, I decided to try in making my own πŸ™‚

There are lots of recipes online, each are quite different, but most contain a lot of sugar! Even ones that are supposedly for kids. I basically chopped and changed different recipes and come up with my own – based on what I have in the pantry and least amount of sugar possible. Here it is!


Muesli Bar (with Gluten Free alternative)


  • 1/4 cup honey
  • 60g butter
  • 1/2 cups rolled oats (see note for gluten-free option)
  • 1 weetbix
  • 1/2 cup sultanas (I also mixed through some dried fruits and dried apples I have on hand)
  • 1/4 cup chopped dates (can also use dried apricots)
  • 1/4 cup gentle fibre (can also use dessicated coconut)
  • 1/8 cup nuts or seeds of your choice (I used a mixture of pistachio, peanuts and almonds)


  1. Preheat oven to 180 degrees
  2. Melt butter and honey together in a pot
  3. Using a food processor, blend all the other ingredients together until fine
  4. Stir the melted butter and honey slowly and blend until all combined
  5. In a lined tray (I used a loaf tray), press the mixture firmly
  6. Bake for 15-20 minutes until golden
  7. Cool before cutting into sticks (makes about 12 toddler-hand-sized sticks)

Note: for a gluten free alternative, you can use crushed cornflakes and rice bubbles πŸ™‚


When kept in the fridge, these should be fine for a couple of weeks. I guess the good thing about store bought ones is that they last longer and so you can keep them in your nappy bag for emergencies. However, these would be a lot cheaper and if you have older kids as well (or husbands), they can get on these too πŸ™‚