Why we eat lunch like this? | easy healthy home recipes

For the last ten years we have been eating food like this for breakfast lunch and dinner. You might think that is good right but it is not. Our cholesterol level became high because of eating meals like that.

But we do not eat excessive or drink too much alcohol. We exercise everyday

We drink fruits juice everyday. We eat our greens everyday. We also avoid junk food but our bad cholesterol is high year after year

We want to stop that. That is why we eat lunch like this now. Tomato Egg stir fry. an easy pea soup and chocolate cake with no egg no butter for dessert.

What really worked in reducing our high cholesterol was removing all product that has animal element in it. That means butter, milk, cream, cookies, cakes, sausages, pork chop and basically everything we love including fried chicken.

There is only one animal element in our tomato egg recipe. The egg. One large egg is very high in cholesterol according to google compared to 100g of cow meat.

Since two of us are sharing one egg, we think one egg should be ok and will not break our low cholesterol diet plan.

This simple tomato egg recipe is a very simple dish to cook. I think most of you would have made them before. Some people prefer to scramble their eggs for this recipe. We prefer to fry our egg omelet style. 

Add the sauce without water. Give it a toss until you see the tomatoes starting to ooze juice then scoop it to the plate.

A delicious tasty simple recipe to whip up on one of those lazy days. 

Tomato Egg Ingredient

2 Tomato

1 Egg

Tomato Ketchup

Soy Sauce

Honey

Garlic

Salt and Pepper

Oil

Our pea soup is not pureed because we find pureed pea soups too sandy for our taste.  

There seemed to be a shortage of frozen peas. Took us a few stops before we found some. 

If you cannot find frozen peas then use canned peas. Our favorite brand is Ma Ling. Do no used Processed Peas. They will turn your whole soup green in color.

Beside the peas we added tomatoes, potatoes and carrots. No meat in this soup. Its pure vege soup.

We boil the peas for a longer period until it turn from bright green to dark green. Doing this makes the peas more tender.

This pea soup is my childhood favorite and still is today. We hope you give this tasty easy delightful pea soup a try. 

Pea Soup Ingredient

Frozen Peas

Tomatoes

Carrot

Potato

Chicken Stock

Pepper

Garlic/ Onion/ Ginger Stir fried until brown

Oil

Water

Brownies is by far our most favorite dessert. If you look through the video list in our channel, you can see, we have many brownie recipes.

These brownie recipes no longer fit our low cholesterol diet plan because they contain eggs and butter

Finding the best brownie no egg no butter recipe has not be easy. Twice we got the water to flour ratio wrong. The result was cracking and dry cake texture. We never gave up and finally we got the correct ratio.

Using this ingredient also helps to make the brownie moist. This brownie has a dense fudge like cake texture.

We found the banana can have an over powering flavor but it is needed to balance the moistness of the cake. To increase chocolate flavor we added chocolate emulco. This chocolate flavoring will help to make the brownie even more chocolatey.

Sometimes accident can happen but we always pick up from where we left off and move on. It is the same as everything else in life. Don't you think so? Let us a comment below what you think?

This recipe is suitable for an 8 inch pan. If you are doubling up the quatity then you need a bigger cake pan. The size of pan matters if you want to avoid a cracked top. 

We put to bake for 15 mins at 170C.

For the frosting, melt 100g of dark chocolate and 70ml coconut milk in the microwave. Let is cool down until it starts to harden into a creamy spreadable texture. 

This brownie will taste even better the day after, you will not regret making this insanely  healthy easy chocolate brownie, our easy pea soup and simple tomato egg.

No egg No Butter Brownie/ Chocolate Cake Ingredient

1 ripe banana (50g)

100ml Coconut Milk

125ml water

100ml vegetable oil

1/4 tsp salt

50g brown sugar

100g flour

30g cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla essence

1 tsp chocolate emulco

8" square pan. Use larger pan if you are doubling up the quantity. 

Bake at 170C for 15 minutes.

This cake has a tendency to crack on top if bake too long or if the pan is too small.

CHOCOLATE FROSTING Ingredient

100ml dark chocolate

70ml coconut milk

Use microwave to melt the chocolate. Leave it at room temperature. It will harden to a creamy consistency.