Khanhong

Khanhong Jesus is King

01/24/2026

Landed this morning after a week with and decided I wanted to keep the health life going. So I visited to grab the $35 produce box and wanted to unpack it with you all. I’m doing 30 days of health bowl recipes so all of this will be great for me. I find that these boxes really good value and I also insisted I had to pay for this box seeing as I was doing an unboxing but I have known John for about a decade. I understand with the cost of living and groceries being very expensive lately it’s important to shop around which I get is also a Luxury for the time poor but if you can sacrifice a little time to head to the this is so worth it. My other tip for saving on groceries is seeing your local grocer on a Sunday arvo. Usually markets aren’t open on Monday so there’s always heaps of specials. If you prep and store your fresh produce properly this could stretch to 2 weeks. Defs enough here for a family of 4 with some extras like rice, pastas and proteins. But yes if you head in as for John he’s a very special human and you’ll always be greeted with a smile. Bring on the health bowls :-)

01/24/2026

I’ve been inspired by the most recent getaway on a health retreat where I got obsessed with macro bowls. So heres’s day 1 of 30 days of health bowls! Today is all about the chicken burrito bowl. PS. I made a huge amount cause I had to feed and have leftovers for both of us but this would be enough for 4-6 meals easily depending on how much raw lettuce, cabbage, rice, corn and spinach you add. Grilled chicken 750g chicken breast chopped bite sized zest and juice of 1 orange 1 tsp garlic powder 1 tsp onion powder 2 tsp ground cumin 2 tsp smoked paprika 1 tbsp oregano dried 2 tsp olive oil large pinch of salt Mix everything in a mixing bowl and leave marinade for min 30 mins. in a large fry pan cook the chicken in single layer on medium for 4-5 mins each side until brown. set aside charred pineapple pico de gallo 1/4 pineapple skin removed 1 large tomato or 150g perino tomatoes diced 1/2 white onion finely diced zest and juice of 2 limes 3 stalks of coriander finely chopped large pinch of salt place the pinepple over a wire rack on an open stove on high for 2 minutes each side until really almost burnt. combine with the rest of the ingredients sauteed capsicum 2 tsp olive oil 1/2 white onion finely chopped 1 capsicum finely chopped I used 1/3 of 3 different colours. 1-5 cloves of garlic finely chopped 1 tsp smoked paprika salt to taste place olive oil and white onion on high for 2-3 minutes, add capsicum and cook stirring for 3 minutes. add garlic, paprika and salt and cook for further 1-2 minutes set aside. I served mine with some black rice, charred corn, shredded cabbage, lettuce, black beans, spinach and guac. Enjoy! and give me some ideas on more bowls!

01/22/2026

ep 2 of my 30 days of health bowls this is my chinese style crunch bowl. This is great to take to work too. I just leave the noodles and sauce separate if I did go to work.... This recipe is enough for 2 servings. Chicken 1 large chicken breast (300-350g) 1 shallot peeled and halved 1 thumb sized piece of ginger sliced 4 spring onions white stems only large pinch of salt In a small pot add all ingredients, cover with water and pop it on high with a lid. once boiling turn it down to lowest temperature and leave to cook for 12-14mins set aside and slice sauce 1.5 tbsp light soy 2 tsp sesame oil juice of a lemon 1 tbsp black vinegar 3 tsp chili oil (optional) 1 tsp sesame seeds 1/4 cup of poaching liquid from above mix all ingredients well for the veg I shredded carrot, cucumber, cabbage. served with lettuce. 50g of fried noodles for each bowl. a tbsp of fried shallots and some pickled ginger finished with spring onions and coriander finely chopped. Enjoy! I’ll start simplifying the recipes but basically from the recipes will be for a protein and a sauce everything else veg wise is up to you just loaded full of veg.

01/22/2026

30 days of health bowls day 3 is vegan I think...? spicy peanut satay tofu bowl This has been my favorite so far and will 100 be doing this again next week, sorry some of the video is missing I have I idea where it went Quick satay sauce 1 can maesri red curry paste 1 tsp veg oil 250g peanut butter smooth 60ml maple 1 tbsp dark soy Large pinch of salt 1/4 cup rice wine vinegar 1 400 can coconut cream 2 tsp curry powder juice of a lime 1 tsp chili powder Cook the red curry paste in veg oil in a pot on medium for 3-4 minutes until fragrant add all the other ingredients and cook for 10 minutes until oil separates. I like to then add 1 cup of water cause I like my sauce thinner but you can add as much as you want. for the tofu 1 packet of firm tofu 1 tbsp corn starch large pinch of salt 1 tsp curry powder Cut firm tofu into bite sized cubes then pat dry combine all other ingredients into a bowl and mix well. add tofu in and give it a little toss so the tofu is coated bake at 200C for 20 mins. grab as much sauce as you want I used 3 tbsp and pop the tofu into the sauce so its coated. I served this with rice, carrot ribbons, zucchini ribbons, cabbage, lettuce and cucumber. topped with satay tofu, crispy shallots, spring onions and coriander. I froze the rest of the sauce theres heaps left.

01/21/2026

You asked for them so here they are. The easiest sausage rolls ever! Perfect for the grand final long weekend and great activity to do with the kids. If you want a classic sausage roll just leave out the curry paste. 2 medium carrots finely chopped (food processed) 2 celery stalks finely chopped or processed 1 large brown onion or two medium ones finely chopped 1 tbsp veg oil 250g bacon finely diced 3-13 cloves of garlic minced 2 tsp of fennel seeds ( these are great don’t leave them out) Large pinch of salt 800grams of fatty pork mince (you can do 1kg but this was easier with the supermarket mince) 1 1/4 - 1 1/2 cup of bread crumbs 2 eggs Optional 2 tbsp Tom yum paste or a curry paste of your choice 1 tsp pepper ground Large pinch of salt Sauté onions, carrots and celery in oil in a pan on medium for 5-6 mins until softened. Add bacon and garlic cook for further 2-3 minutes Add salt and fennel seeds for last minute and set aside. Mix the rest of the ingredient and add veg mix once cooled a bit I got a bit impatient. For the rolls 1 packet of puff pastry 1 egg with a tbsp of water whisked well Sesame seeds to top. Take a sheet of puff and cut in half Pop sausage mixture into a piping bag and snip the end Roll the mixture tight Brush the top of sausage roll with egg mixture and top with sesame seeds. Cut the sausage roll into your desired size. I just 1/4 them Repeat entire process this should use all the filling and the 5 sheets of puff. Enjoy Remember to take pics and tag me if you make them I want to see them all this weekend!! Big love Happy GF Eve!

01/21/2026

Day 4 of 30 days of health bowls. Today is my breakfast salad bowl (it’s just the eggs and avocado tbh) Not much cooking 1/2 cauliflower head cut into florets 1 tbsp turmeric Large pinch of salt Oil from a sprayer Mix the turmeric with cauliflower and salt well. Pop onto a baking tray Spray a thin layer of oil Bake in the oven at 190c for 20ish minutes. For the eggs I place them into simmering water for 4 1/2 - 5 minutes then run under cold water so they are runny. Served with Greek yogurt, chili oil, kale massaged with lemon and salt. Avocado tomatoes and four bean mix with smoked paprika over it. Lemon juice finishes it with some spring onions Bbq corn kernels optional just for crunch or use nuts. Enjoy

01/19/2026

30 days of health bowls day 5 is a sweet breakfast bowl. Very simple will take you honestly like 5 minutes. I used the chobani for high protein yoghurt but you can do whatever you want. I actually sometimes also love frozen fruit better than fresh cause of the texture and temperature difference and it’s more affordable especially cause raspberries were 7bucks when I went today. Very simply served with some granola, banana, salt, cinnamon and honey.

01/19/2026

Cook with your kids!! 3 ingredients lemonade scones. Perfect recipe to make today with your little ones cause it’s so simple. You’ll need 7 parts self raising flour 2 parts cream thickened 2parts lemonade. I used a no sugar lemonade one. You can use what you want as long as it’s fizzy lemonade. My exact measurements here were 2 1/3 cups self raising 2/3 cups cream 2/3 cups lemonade This was because I didn’t have cup measures at mums. So I only had 1/3 cups to work with. You put the flour into a mixing bowl, make a well then pour your liquids in with a pinch of salt and bring together with a butter knife so it’s a ragged dough that’s still sticky I form into a disc with floured hands about 5cms thick And cut into 8ths with a floured knife. Important to cut straight down and not slide the knife or twist a ring cutter so the dough rises. I brushed the top with milk but if you’re pedantic about the 3 Ingredients thing brush with cream you pyscho. I ended up baking this at 180C for 20 mins turning the tray around half way. Also once cut if the doughs touch they end up rising better. Enjoy with some jam and whipped cream ( make the kids whip the left over cream with some vanilla cause it’s annoying) Happy Sunday!

01/18/2026

30 days of health bowls, day 6 is a miso salmon noodle bowl! This by far is now my favourite of all the recipes. It looks complicated but I assure it may have also taken the least amount of time to cook. Great served cold too! But non left for 2 tbsp miso 3 tbsp boiling water 1-2 tbsp light soy/tamari thumb sized piece of ginger grated 3-13 cloves of garlic minced 1tbsp mirin (optional add more sugar if not) 1tbsp sake (if you don’t have it I use some rice wine vinegar it’s different but works) 1 tsp sesame oil Pinch of salt. Mix all the sauce ingredients together well then pop in a pan on medium to cook for 3-5 minutes. 2 tsp veg oil 2 pieces of salmon ( I actually prefer trout but couldnt get any) 1/2 a head of broccoli cut into florets Cook salmon skin side down with some oil on medium for 5mins ish or until skin is crispy, flip the fish and cook for further 2-3 minutes. set aside to rest. add broccoli to the same pan and cook on eat side for about 2 minutes eat until charred. I served this with some soba noodles cooked to packet instructions, diced cucumber half an avocado diced some lettuce finely chopped some furikake which you can get from the supermarket some togarashi from the supermarket and spring onions with the sauce poured over the top. I would also add edamame if I remembered and also some pickled ginger. Tip I add wasabi peas for a texture difference and some seaweed

01/16/2026

30 days of health bowls sorry this is so late at night I’ve been working all day and forgot to edit Day 8 spicy tuna sushi bowls I got lazy and threw together what I could and it worked out pretty well. Steam rice with furikake seasoning from the super market (google it) Canned chilli tuna Lettuce Avocado Cucumber Edamame Pickled ginger and some chilli oil from Spring onion to top and call it a day. Enjoy

01/16/2026

I forgot to post so youll get soduble posts until I catch up 30 days of health bowls day 9 is my moroccan couscous and grilled chicken bowl This recipe has now become my favorite so far and yes a tiny bit more work then the other bowls but you’ll actually have enough couscous and veg for 4-6 serves depending on your serving size and 2 serves of chicken. So please try this, you can even change out the chicken for lamb or tofu or just drop the protein cause the cous cous slaps. 2 tbsp EVOO juice of 1 lemon 3-13 cloves of garlic crushed 1 tbsp grated ginger 2 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 1/2 tsp cinnamon 1/2 tsp turmeric 1/4 tsp ground ginger salt 1 chicken breast Mix everything in a container besides chicken breast. bash chicken breast so it’s about 2cm thick toss chicken breast into the container and shake well to marinade while you get onto the veg. in a hot pan on high cook the chicken for 4 minutes, I weighed it down. flip and cook for further 3 minutes. set aside to rest for 5 minutes. 1/2 a small butternut pumpkin small diced 2 tsp EVOO 1 tsp cumin powder salt mix everything and pop it onto a lined baking tray at 180 for 7-8 minutes. 1/4 cauliflower cut into florets 1 medium zucchini halved and diced 1 red capsicum diced 1 red onion topped and tailed and cut into small wedges 1 tbsp EVOO 1 1/2 tsp cumin powder 1 tsp turmeric 1 1/2 tsp smoked paprika salt mix everything and pop onto the same tray as pumpkin after the 7-8 minutes pumpkin cook and pop it back into the over for 15-20 minutes until beg has some charring. 1 1/2 cup dried couscous 1/4 cup raisins 500ml chicken stock boiling (I used a stock pot and dissolved it in boiling water) 1/4 cup each of chopped mint and coriander salt Mix everything in a heatproof bowl and cover for 10 minutes and then fluff with a fork. mix the veg into the couscous serve with chicken sliced some fresh cucumber toasted almonds and some greek yoghurt. enjoy

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