Here, I made a little discovery about this Malaysian desert.

It's sweet.

It's rich.

It's creamy.

But it's also oh, so healthy.

Here's a little Paleo treat just for you.

Paleo. Malaysian. Desert. 

Pearl Sago with Coconut Milk and Gula Melaka a.k.a Coconut Sugar.

Here's how I made this #Paleo treat:

Ingredients:

1 cup pearl sago
coconut milk
gula melaka or coconut sugar syrup
pandan leaf
a pinch of sea salt

1. Boil the pearl sago with water. Stir often to avoid clumping. You may boil in low heat for 15 minutes.
2. Strain the boiled sago in cool running water.
3. In a medium heated pan, place the coconut milk, sea salt and pandan leaf. Let it boil.
4. Take off from the pan.
5. Pour the coconut milk over the cooked sago.
6. Add in coconut sugar syrup to a desired sweetness.

Enjoy.

Who says one can't be healthy and have some treats, too?

It's like having a piece of cake and eat it, too. :P

Because my kids deserved it.

They have been so good in eating what I prepare for them... although they don't like most of them, they're still okay to eat Paleo food.

So yeah, I made this #Paleo treat for them:

Super Fudge-y Chocolate Brownies.

It's so healthy you won't feel guilty of eating all of them in one go. It doesn't have any flour, not even gluten-free flour.

I made this with almond and cashew nut butter. I made my own nut butter because, yay, the husband bought me a new blender!

Ingredients:

1 cup homemade almond and cashew nut butter
1/3 cup coconut palm sugar
1/2 tsp baking soda
1 egg
2 tsp coconut oil
1/2 tsp cinnamon powder
1/3 cup cocoa powder


1. Whisk almond and cashew nut butter with coconut palm sugar, coconut oil and egg.
2. Add baking soda and cinnamon powder and cocoa powder. Whisk until mixed well.
3. Bake in a preheated oven at 375F for 25 minutes.

Serve with anything you like.

In my case, I served it with pineapple smoothie because, yes, the husband has finally bought me a blender replacement. Didn't I say that already?

And yeah! This chocolate brownies is such a big hit with the kids. 

Because they deserved such Paleo treats!

Update: I warmed up the brownies after school to give to the kids for their snack time:

Samantha: This is better than what Daddy usually buys from outside. This is the best in the world!
Schenker: Yes, I agree. The best in the world. Why don't you open a restaurant, Mummy?

I love 'em 'shrooms. I cook them every chance I get. I have cooked stuffed portobello mushrooms a few times but I could never get enough of 'em. This time, I am trying out baked eggs in portobello mushrooms. And it's equally good.

Paleospirit.com inspired me to make this dish. But I modify mine a little bit. I don't have prosciutto. So I went ahead without it.

So here's how I did mine.

Ingredients:

2 eggs
2 medium sized portobello mushrooms
Himalayan salt
garlic powder
paprika
English parsley
extra virgin olive oil

1. Take out the stem and scrape a little bit of mushroom meat to make way for the egg. Rub olive oil on the mushroom caps.
2. Crack the egg, making sure it doesn't run.

 3. Sprinkle with garlic powder and salt and add some diced parsley.

4. Make one more if one is not enough.

Here you go...

Put into the pre-heated oven at 375 F for 20 minutes or depends on how you want your eggs done. I like mine to be half-baked. Here it is, my baked eggs in Portobello mushrooms.

The egg ran a little bit during cooking time... but it's fine with me.

There's just a lot of health benefits of Portobello mushrooms. It is rich in fiber and simply nutrient dense mushroom. Portobello belongs to cremini family of mushrooms. Portobellos are bigger compared to other mushrooms and they take up so much space but they have little calories in them. It's pretty good if you want to lose weight.