Greek Yoghurt Cherry Tomatoes, halved Carrots, shredded Coriander, sliced Raisins Nuts (best with almonds or walnuts) ¼ teaspoon of Sea Salt Butterhead Lettuce In a medium bowl, make a vegetable mixture by combining tomatoes, carrots, coriander, raisins and nuts. In a small bowl, combine yoghurt and salt. Whish until smooth. Fold this mixture into the vegetable mixture. Arrange lettuce leaves and spoon filling onto each leaf. Best served chilled. YOGHURT SALAD WRAP

Butterhead lettuce leaves Lean Chicken, sliced or minced 2 cloves of Garlic, minced 1 tablespoon of Light Soy Sauce 1 tablespoon of Olive oil Some Pepper Marinate chicken with soy sauce and pepper in a mixing bowl. Add olive oil on pan and fry garlic until fragrant. Add chicken miture and continue to stir fry over high heat. Arrange lettuce leaves and spoon filling onto each leaf. Roll it up to eat! ASIAN LETTUCE WRAP

2/3 cup of Brown rice, washed and drained Yam, cut into cubes Mushrooms, sliced thinly Lean chicken meat, sliced and seasoned with 1 teaspoon of soy sauce 1 clove of Garlic, sliced 10g of dried shrimp Some Olive Oil Seasoning (1/2 tablespoon of oyster sauce and thick sweet sauce) You may microwave yam cubes to soften them first. Thereafter, stir fry yam with some olive oil until lightly brown. Fry garlic and dried shrimps until fragrant. Throw in chicken, mushrooms and stir fry for another minute. Add seasoning and washed uncooked brown rice. Mix all ingredients to coat evenly. Transfer rice mixture into rice cooker. Add water/chicken stock and yam cubes and cook rice as usual. YAM RICE (with Brown rice)

Yam and Sweet Potatoes, cut into cubes Capsicum, cut into cubes Mushrooms, sliced Seasoning:  1 Garlic Clove, crushed  Two tablespoons of Olive Oil  Two tablespoons of Light Soy Sauce  One tablespoon of Clear Honey  Two tablespoons of Lime Juice  Two tablespoons of Coriander, chopped  A pinch of chili flakes (Optional) You may microwave yam and sweet potatoes cubes to soften them first. Thereafter, stir fry both with some olive oil until lightly brown. Add seasoning to the yam and sweet potatoes stir fry. Garnish it with some capsicum before serve for added texture. YAM AND SWEET POTATOES GORENG

Tau Kwa, sliced on the diagonal to form triangles Cucumber, sliced into thin strips Carrots, peeled and sliced into thin strips Bean sprouts, blanched briefing to retain crunch Some peanuts, toasted and crushed 1 Tablespoon of Olive Oil Heat up oil and pan-fry tau kwa until sides are crisp and browned. Make a vegetable mixture by mixing the cucumber, carrots, bean sprouts and peanuts in a bowl. Make slits onto the cut sides of the tau kwa and gently stuff the vegetable mixture in. To serve with your favorite chili sauce. (Thai-style chili is highly recommended!) TAHU SUMBAT

Hard-boiled Eggs and halved Avocado Capsicum (or onions) 1 teaspoon of Lime (or lemon) Juice A pinch of Salt and Black Pepper Paprika or Chili Flakes (optional) Remove the cooked yolks from the hard boiled eggs. Mash the Avocado and add all the remaining ingredients (including the egg yolks) to it. Scoop the avocado mixture into the emptied egg whites. Add a little paprika or chili flakes to dish for the additional spicy kick! DEVILED AVOCADO EGGS

Two Eggs One ripe banana 1 teaspoon of Cinnamon Powder 2 tablespoons of Olive Oil (or coconut oil) Mash the ripe banana. Add cinnamon and eggs to mashed banana until a smooth batter is achieved. Oil the frying pan with coconut or olive oil and pour batter on it. You can also serve with your favorite berries or fruits on top of the banana pancakes. BANANA EGG PANCAKES

Greek Yoghurt (Natural) A handful of nuts (Almonds or walnuts) For Toppings (Any fruits really!)  Blueberries, Raspberries, Strawberries, Bananas, Green Grapes, Apples, Kiwi etc Scoop your desired amount of yoghurt into cup. Add the variety of fruits on top of the yoghurt. For added texture, put in some crushed nuts into it as well. Enjoy! GREEK YOGHURT FRUITS DESSERT