9 Recipes for Healthy Eating You Should Try

Eating healthy doesn’t mean sacrificing flavour. These nine (9) recipes offer nutritious twists on popular dishes to help to maintain a balanced diet while you enjoy familiar tastes.

From reimagined classics to creative alternatives, these meals prove that healthy eating can be both delicious and satisfying.

Healthy Recipes to Try (Quick Links)

• • Coconut Kaya Chia Pudding
  • Hainanese Chicken Rice
  • Rojak Salad
  • Grilled Sambal Stingray
  • Chicken Satay with Almond Sauce
  • Cauliflower Nasi Goreng
  • Singapore Chilli “Crab” (using chicken)
  • Mee Siam (using spaghetti squash)
  • Ayam Masak Merah

Coconut Kaya Chia Pudding

Are you craving the rich, sweet taste of kaya toast for breakfast? Coconut Kaya Chia Pudding brings you all the flavours of this favourite. This creamy, indulgent treat is packed with healthy fats and fibre to keep you satisfied all morning.

Ingredients:

• • 1 cup full-fat coconut milk
  • 3 tbsp chia seeds
  • 1 tsp pure vanilla extract
  • Stevia to taste
  • Desiccated coconut for topping

Instructions:

1. 1. Mix coconut milk, chia seeds, vanilla, stevia, and pandan extract in a bowl.
   2. Refrigerate overnight or for at least 4 hours.
   3. Stir well before serving and top with desiccated coconut.

Hainanese Chicken Rice

Who says you can’t enjoy Hainanese Chicken Rice on your health journey? This healthier version keeps all the aromatic flavours you love, paired with cauliflower rice for a low-carb twist.

Ingredients:

• • 1 whole organic chicken
  • 2 inches ginger, sliced
  • 2 cloves garlic, crushed
  • 2 spring onions
  • Sea salt
  • Cauliflower rice (for serving)

Instructions:

1. 1. Rub chicken with salt inside and out.
   2. Stuff the cavity with ginger, garlic, and spring onions.
   3. Place in a pot, cover with water, and bring to a boil.
   4. Reduce heat and simmer for 30 minutes.
   5. Remove from heat and let sit for 15 minutes.
   6. Serve sliced chicken over cauliflower rice.

Rojak Salad

Refreshing, tangy, and bursting with flavours, Rojak Salad is a celebration in a bowl. We’ve swapped out the usual dough fritters for crunchy macadamia nuts to give you a protein-packed crunch.

Ingredients:

• • 1 cucumber, sliced
  • 1 green apple, sliced
  • 100g pineapple chunks
  • 50g macadamia nuts, chopped
  • For dressing: 2 tbsp almond butter, 1 tsp fish sauce, juice of 1 lime, 1 red chilli (minced)

Instructions:

1. 1. Mix all fruits in a bowl.
   2. Whisk dressing ingredients together.
   3. Toss fruits with dressing.
   4. Top with chopped macadamia nuts.

Grilled Sambal Stingray

Bring the zi char experience home with Grilled Sambal Stingray. This dish proves that eating healthy doesn’t mean eating bland food. The spicy sambal kicks your taste buds into high gear!

Ingredients:

• • 500g stingray fillet
  • 2 tbsp coconut oil
  • For sambal: 5 red chillies, 2 shallots, 2 cloves garlic, 1 tsp shrimp paste, 1 tbsp coconut aminos, juice of 1 lime

Instructions:

1. 1. Blend sambal ingredients into a paste.
   2. Rub stingray with coconut oil and sambal paste.
   3. Grill for 5-7 minutes each side.
   4. Serve with lime wedges and extra sambal on the side.

Chicken Satay with Almond Sauce

Missing your favourite hawker centre snack? Chicken Satay with Almond Sauce will transport you there, minus the guilt. The almond sauce is a clever, creamy substitute that’s just as satisfying as the traditional peanut sauce.

Ingredients:

• • 500g chicken thighs, cut into strips
  • 1 tbsp coconut aminos
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 clove garlic, minced
  • For sauce: ½ cup almond butter, ¼ cup coconut milk, 1 tbsp coconut aminos, 1 tsp fish sauce, 1 tsp lime juice

Instructions:

1. 1. Marinate chicken in spices, coconut aminos, and garlic for 2 hours.
   2. Thread onto skewers and grill for 5-7 minutes each side.
   3. For sauce, mix all ingredients in a small saucepan and heat gently.
   4. Serve chicken with almond sauce.

Cauliflower Nasi Goreng

Nasi Goreng lovers, assemble! This cauliflower version lets you indulge in all the savoury, spicy goodness of this beloved dish without the carb overload. It’s so good that you might forget you’re eating cauliflower!

Ingredients:

• • 1 head cauliflower, riced
  • 200g prawns, peeled
  • 2 eggs, beaten
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp coconut oil
  • 1 tbsp fish sauce
  • 1 tsp coconut aminos
  • Spring onions for garnish

Instructions:

1. 1. Heat coconut oil, and sauté onion and garlic until fragrant.
   2. Add prawns and cook until pink.
   3. Push the mixture to one side, scramble the eggs on the other side.
   4. Add cauliflower rice, fish sauce, and coconut aminos. Stir-fry for 5 minutes.
   5. Garnish with spring onions before serving.

Singapore Chilli “Crab” (using chicken)

Craving chilli crab but want to avoid the guilt? This chicken version delivers all the tangy, spicy flavours you love in a more protein-packed package. It’s a delicious way to satisfy your seafood cravings!

Ingredients:

• • 500g chicken thighs, cut into bite-sized pieces
  • 2 tbsp coconut oil
  • 3 red chillies, finely chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 cup tomato purée
  • ¼ cup coconut aminos
  • 1 egg, beaten
  • Coriander leaves for garnish

Instructions:

1. 1. Heat coconut oil, sauté chillies, garlic, and ginger.
   2. Add chicken and cook until browned.
   3. Add tomato purée and coconut aminos. Simmer for 15 minutes.
   4. Stir in beaten egg to thicken the sauce.
   5. Garnish with coriander leaves.

Mee Siam (using spaghetti squash)

Light, tangy, and full of texture, this healthy friendly Mee Siam swaps rice noodles for spaghetti squash. You’ll get all the comfort of this hawker favourite with a fraction of the carbs. It’s a bowl of nostalgia that loves you back!

Ingredients:

• • 1 medium spaghetti squash
  • 200g prawns, peeled
  • 2 eggs, beaten
  • 1 tbsp coconut oil
  • For the sauce: 2 tbsp tomato paste, 1 tbsp fish sauce, 1 tsp coconut aminos, 1 tsp tamarind paste, 1 red chilli (minced)
  • Bean sprouts and lime wedges for serving

Instructions:

1. 1. Halve the squash, remove seeds, and bake at 200°C for 30-4o minutes. Scrape out “noodles”.
   2. Heat coconut oil, cook prawns until pink.
   3. Add sauce ingredients and simmer for 2 minutes.
   4. Add spaghetti squash “noodles” and toss to coat.
   5. Push the mixture to one side, scramble eggs on the other side.
   6. Serve with bean sprouts and lime wedges.

Ayam Masak Merah

Rich, aromatic, and deeply satisfying, Ayam Masak Merah proves that healthy eating can be incredibly flavourful. This dish is a celebration of spices that will keep your taste buds dancing, as you keep your health goals in check.

Ingredients:

• • 6 whole chicken legs
  • ¼ cup coconut oil
  • 2 tbsp tomato paste
  • 2 cups water
  • 1 tbsp coconut aminos
  • 1 ½ tsp salt
  • Cilantro to garnish

Paste

• • 16 shallots, peeled
  • 1 inch thumb old ginger, peeled
  • 1 inch thumb galangal, peeled
  • 6 cloves garlic, peeled
  • 8 dried chilli, rehydrated & seeded
  • 2 lemongrass, bottom inner part only
  • ½ tsp turmeric powder
  • ½ tsp coriander powder

Whole spices

• • 1 cinnamon stick
  • 1 star anise
  • 3 cloves
  • 3 cardamom pods
  • 2 lemongrass, bruised

Instructions:

1. 1. In a food processor, add all the ingredients for the paste and blend until you get a smooth consistency.
   2. Sear chicken in a tbsp of coconut oil, about 3-4 minutes on each side. Set aside.
   3. In the same pan, add the remaining coconut oil and fry the paste for 5 minutes.
   4. Add in whole spices and fry for 3 minutes.
   5. Add tomato paste and water, and bring to a boil.
   6. Season with salt and coconut aminos.
   7. Return chicken to the pan, cover, and simmer on low for 45-60 minutes. Check occasionally to make sure it doesn’t dry up.
   8. If the sauce is still thin, uncover and reduce until you get a paste-like consistency.
   9. Garnish with cilantro and serve.