Healthy Recipes

Healthy Chinese New Year Recipe: Cashew Chicken

It is less than one month till Chinese New Year, here is one of the healthy yet delicious dishes to be on your table during your family reunion dinner.


  • 500g of diced chicken breast pieces
  • 1 large red bell pepper, cut into pieces
  • 1 large green bell pepper, cut into pieces
  • 1 large yellow bell pepper, cut into pieces
  • 30g of minced garlic
  • 10g of sliced fresh ginger
  • 60g of water chestnuts
  • 100g of cashews
  • 2 tbsps. of olive oil


  • 1.5 tbsps of sesame oil
  • 3 tbsps of honey
  • 3 tbsps of corn starch
  • 30g of light soy sauce
  • 30g of rice wine vinegar
  • 100g of water


  1. Add all the ingredients for the sauce into a bowl and mix well.
  2. Heat your olive oil in a frying pan, cook chicken breasts for about 5 minutes or till almost well-cooked. Set aside the chicken breast.
  3. Add all the bell peppers into the frying pan and sauté for 3 minutes and then add the garlic and ginger and fry for another minute.
  4. Add the sauce and cook until thicken and add the chicken breasts back into the frying pan.
  5. Add water chestnuts and cashews into the pan and stir-fried it for 3 minutes. Food is ready to be served!

Herb-ty turkey

Christmas is only one week away from now, have you get ready your cookbook for the upcoming Christmas present exchange and gathering with your loved one? Herb-ty turkey surely will be the star on the dining table which are healthy yet delicious too.


  • 3kg of fresh turkey
  • 5g of fresh herbs
  • 1.5 teaspoons of oregano
  • 1.5 teaspoons of rosemary
  • 1.5 teaspoons of thyme
  • 1.5 teaspoons of sage
  • 1 teaspoon of marjoram
  • 1 teaspoon of sea salt
  • 1 teaspoon freshly ground black pepper
  • 50g of sliced apple
  • 50g of sliced onion
  • 50g of sliced lemon
  • 50g of sliced orange
  • 700ml of water
  • 2 teaspoons of olive oil


  1. Preheat your oven for 10 minutes to 250 °C with the baking rack positioned on the bottom of the oven.
  2. Dry the turkey with a kitchen towel and place the turkey onto a roasting pan with turkey breast facing upward.
  3. Add minced fresh herbs, salt, oil and pepper in a mixing bowl and mix well. Apply the mixture evenly on the whole turkey including under the skin.
  4. Mix oregano, rosemary, thyme, sage and marjoram together and placed in the turkey cavity together with sliced apple, onion, lemon and orange.
  5. Use kitchen string to tie both legs together. Add the remaining mixture of oregano, rosemary, thyme, sage and marjoram with 700ml of water into the baking pan.
  6. Roast the turkey with 250 °C for 45 minutes or till the skin turn to golden brown.
  7. Remove whole baking pan from the oven and place two layers of foil over the turkey breast.
  8. Lower the oven heat to 180°C and roast it for another 1 hour 30 minutes. If baking pan begins to dry up, move the turkey to let sauces drill out onto the baking pan and top up 250ml of water.
  9. Remove the turkey from oven. Wrap the turkey with foil and let it rest for 15 minutes. Yummy turkey is ready to serve!

Merry Christmas in advance to all of you ❤

Sweet potato chestnut mooncake

Are you worried about the high sugar or calories content by eating mooncake? Bake this recipe at home with your family and enjoy a healthier mooncake while celebrating the mid-autumn festival.

Ingredients (Serves 6 mini mooncake)

• 90g low-gluten flour
• 12g olive oil
• 65g honey
• Pinch of salt
• 1 teaspoon of water

• 6 medium chestnuts
• 300g sweet potato
• 20g honey

Egg wash
• 1 egg yolk
• 1 teaspoon of water



  1. Filter 60g of low-gluten flour and mix well together with olive oil, honey, salt.
  2. Rest the dough for 60 minutes in a container.
  3. Add another 30g of low-gluten flour to the dough, mix well and rest the dough for another 30 minutes.


  1. Boil sweet potato in a pot of hot water for 12 minutes or until well cooked.
  2. Peel off the skin of sweet potatoes and add honey while mashing 300g of sweet potatoes.
  3. Cut chestnut into small pieces and set aside into 6 portions.
  4. Weigh 50g of mashed sweet potatoes, add 1 portion of chestnut into the middle of filling and roll into a round shape.

Egg wash

  1. Add egg yolk and water into a small bowl and mix well.

Assemble and shape of mooncakes

  1. Weigh 15g of dough and flatten the dough. Place the filling in the middle and wrap tightly with the dough. Roll into a round shape and coat some low-gluten flour on the ball.
  2. Put the ball into mooncake mould and press to shape.
  3. Brush egg wash on top of mooncake.
  4. Preheat the oven into 180°C and bake for 20 minutes. After cooling down, the mooncake is ready to serve!

Happy mid-autumn festival! Subscribe to our health blog via the green tab on the left of our website so that you can stay updated to our fitness, nutrition tips and many more. Join our first health blog lucky draw event now by subscribing to our health blog and tag 3 friends on our Food Canopy Pte Ltd Facebook page giveaway post to win free tickets to treetop adventure park, good luck!❤

Vegan Soup – The Green or The Orange?

Are you bored with the daily question: what to eat? Soup can be your perfect choice for a light meal or when it is rainy weather outside. Both of these recipes are vegan-friendly too!

Green Pea Soup


  • 1 medium onion
  • 3 cloves garlic
  • 2 small potatoes
  • 300g peas
  • 700ml water or vegetable broth
  • 1 tbsp lemon juice
  • 1 tbsp vegetable oil
  • Salt
  • Pepper
  • Mixed herbs


  1. Peel and chop potato, garlic and onion.
  2. Heat vegetable oil in a pot, add garlic and onion and sauté. Add peas, potatoes, water and season with mixed herbs, pepper and salt to taste.
  3. Cook with low heat for 12minutes or until the potatoes are fork-tender. Turn off the heat, add lemon juice and mixed it.
  4. Blend it with the blender to smooth.
  5. Serve the soup with a slice of sourdough or chopped peanuts on top.

Pumpkin Soup


  • 1 medium onion
  • 3 cloves garlic
  • 360ml vegetable broth
  • 400ml coconut cream
  • 1 tbsp coconut oil
  • 1 tbsp minced ginger
  • 1kg pumpkin
  • Salt
  • Pepper
  • Mixed herbs


  1. Peel and dice garlic, onion and pumpkin.
  2. Inside a pot, heat the coconut oil, add garlic, onion and ginger, stir-fry gently till fragrant.
  3. Pour the vegetable stock and coconut cream into the pot and add pumpkin. Heat it till boiling.
  4. Add pepper and salt to taste.
  5. Cook with low heat until the pumpkin is soft (about 10minutes).
  6. Blend it with the blender to smooth.
  7. Serve the soup with some pumpkin seeds on top or a slice of garlic bread on the side.

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Attention waffles lover! International Waffle Day (March 25, 2020)

Hey to all waffles lover out there, watch out! International waffle day is just around the corner. Feeling super excited about it? Waffle Day was originated from Sweden and this joy day was soon spread to the whole world. What is better than celebrating this day by having a waffle? While watching out for your calorie intake, you might have a concern that having a waffle is impossible? As most bought waffles from stores are high in sugar and unhealthy.

Worries no more! Here are the recipe and some secrets on how to make healthy and delicious homemade waffles easily. This recipe is gluten-free and suitable for vegan.


  • 150ml oat milk (or alternative dairy-free milk)
  • 30ml coconut oil
  • ½ tbsp unsweetened vanilla extract
  • 1 tbsp apple cider vinegar
  • ½ tbsp maple syrup
  • ½ tbsp cinnamon powder
  • 2 tbsp baking powder
  • 190g gram flour
  • 1 tbsp turmeric
  • 30g chia seeds
  • 100g strawberries (or your favourite selection of fruits)
  • Maple syrup (serve on the side)


  1. Warm up the waffle iron.
  2. Mix vinegar and milk in a bowl, stir and keep the mixture rest for 3 minutes. Add vanilla extract, coconut oil, and maple syrup into a bowl and mix well.
  3. Add cinnamon, baking powder, gram flour, turmeric and chia seeds into another bowl. After mix well, add slowly into the first bowl while stirring. Mix until the batter is smooth.
  4. Pour batter onto waffle iron with a dip sauce spoon. Close the lid after the iron has filled up. Cook the waffles until golden brown.
  5. Serve waffles on the plate and add any toppings of your favourite on top. Maple syrup serves on the side (go gentle on it).

Reference: National Today. (2020). INTERNATIONAL WAFFLE DAY – March 25, 2020 | National Today. [online] Available at: <>

Refreshing Vietnamese Spring Rolls

Looking for something light and refreshing for your lunch or dinner? Vietnamese spring rolls should definitely be on your menu lists!


Spring Roll

  • 10 rice paper wrappers
  • 12 medium peeled shrimps
  • 1 medium cucumber, julienned
  • 3 small carrots, julienned
  • 250g baby spinach
  • 250g red cabbage, sliced
  • 130g bean sprouts
  • 130g coriander
  • 60g fresh mint

Dipping Sauce

  • 60g peanut butter
  • 2 tbsp fish sauce
  • 1 lime
  • 3 tbsp water
  • 2 garlic cloves, minced
  • 1 red chilli, minced


  1. Boil a pot of water and heat a pan at the same time. Add the shrimp into the pot and cook for 3 minutes or until well done. Transfer to the ice water bath and drain.
  2. Cut the shrimp into half and put aside.
  3. Dip rice paper wrapper into a bowl of warm water for 10 seconds and spread it flat on the countertop.
  4. For the spring roll: Add some cucumber, carrots, baby spinach, red cabbage, bean sprouts, coriander, and fresh mint onto rice paper wrapper. Tightly roll till 2/3 of rice wrapper and add 3 shrimp pieces before continue rolling. Repeat this step to finish making 10 spring rolls.
  5. For the dipping sauce: Add all ingredients into a sauce bowl and mixed well together. Enjoy the spring rolls by dipping the sauce. Bon Appetit!

Crispy Florentine Cookie

Chinese New Year snack is a must on the table during this festival to serve your friends and families. Baking your own snack will be a healthier choice while also having a lovely bonding time with your loved one. A Crispy Florentine cookie is simple yet fast to bake.

Floretine nut

  • 40 g Knife rice bran oil
  • 30 g Sugar
  • 70 g Honey
  • 25 g All-purpose flour
  • 50 ml Water
  • 50 g White sesame seed
  • 50 g Black sesame seed
  • 100 g Pumpkin seed
  • 100 g Sunflower seed
  • 100 g Almond seed
  1. Add rice bran oil, sugar, honey, flour and water into mixing bowl. Stir and mix well.
  2. Mix white sesame seed, black sesame seed, pumpkin seed, sunflower seed and almond seed.
  3. Line baking sheet onto a baking tray.
  4. Pour mixture evenly onto the baking tray and sprinkles seeds mixture on it.
  5. Preheat oven to 180°C.
  6. Bake for 10 minutes or until golden brown.
  7. Take out from the oven and set aside to cool.

May this Chinese New Year brings you happiness, wealth, longevity, and good fortune! Happy Chinese New Year!

Sliced Fish Noodle Soup

Treat yourself with this nourishing dish that combines succulent fish in sweet rice vermicelli soup!

Serves 4


•200 g brown rice bee hoon, soaked and drained

• 200 g toman fillet, sliced and blanched

• 2 tomatoes, cut into wedges

• 5 g ginger, sliced

• 2 spring onions, sliced

• 5 tsp concentrated chicken stock

• 6 tbsp low-fat evaporated milk

• 1 tsp sesame oil

• 1 tbsp corn oil

• 1-litre hot water

• Salt and pepper to taste


1. Heat corn oil in a wok.

2. Stir-fry sliced ginger till fragrant.

3. Pour in hot water.

4. Add in concentrated chicken stock and boil for 2 minutes.

5. Add bee hoon, toman fillet slices, tomato wedges, spring onion, sesame oil and low-fat evaporated milk. Cook for 2 minutes.

6. Add salt and pepper to taste before serving.

Baked Lemon Herb Salmon

Here’s a simple and tasty salmon recipe which takes only 30 minutes to cook!

    • 4 salmon fillets

    • Diced broccoli and carrots

    • 2 lemons

    • 2 tablespoon of unsalted butter

    • 2 tablespoon of rosemary leaves

    • 2 tablespoon of parsley

    • 1 tablespoon of minced garlic

  • Ground black pepper and salt to taste

    1. Preheat oven to 180°C. Line an aluminium foil and brush it thinly with melted unsalted butter.

    1. Arrange salmon and diced broccoli, carrots on top of the aluminium foil and brush melted butter on top of each salmon, broccoli and carrot.

    1. In a small bowl, mix minced garlic, rosemary, parsley, juice of 1 lemon, a pinch of salt and pepper together with a spoon.

    1. Spread mixture onto each fillet and place sliced lemons on top of each salmon fillet.

    1. Optional: Sprinkle salt and pepper over salmon, broccoli and carrot for taste.

  1. Bake salmon for 15 minutes or the salmon is cooked. Serve.