Leftover Easter Eggs Makeover

Now you have all these leftover Easter eggs at your house and it’s more than what you wanted to eat for the next couple of days. So, here’s a few tips to style up the hard boiled eggs and bring it to work.  I find it that is the easiest way to clear out the food in your house without having to host a party.


You don’t even have to make devils eggs which take extra few steps to do. Just cut the hard boiled eggs in half and add whatever toppings you desire or have in your fridge.

I layered some cheese cut into triangle shape and sprinkle with some chili powder & curry powder. Second was the leftover shredded carrots and peas from the snack for kid and top off with a few drops of sriracha sauce. Third egg was just olives ring and a slice of grape.

This recipe is super easy and everyone can do it!  You can add bacon toppings, smoked salmon, chunky tomato salsa, or steak if you want it to be a fancier hors d’oeuvres at your next house party.

Fun Snack for Kids with Leftover Easter Eggs


Children are very much a visual eater. If the food looks pretty and fun, plus if they get to play and help creating it, more than likely they will be enjoying their creations as well.

Hard boiled eggs are plain but if you dress it up and turn into a mice, now thats something that would catch their attention. Even the selective eaters might give it a taste.

Hope you all enjoy it !

1-2 hard boiled eggs
3 small peas split in half for eyes
3 shredded carrots pieces for the tail
1 red grape slice into coins and cut in half for ears
Half slice of Colby Jack cheese (crumble)

1. Simply arrange the ingredients as shown in picture above.

Egg Decorating without Dye

Happy Easter !!! Hope all of you have a wonderful celebration with families and friends.

I don’t particular like dying the egg because  the color doesn’t always comes out as nice as it was shown on the box display. Maybe I was doing something wrong but none the less, it wasn’t my favorite thing to do. Arts certainly wasn’t in my gene.

So, thankfully for all the wonderful internet ideas. There’s a bunch of dye-free eggs decorating tips I found and I think it’s perfect fun for my daughter to experience this easy and fun to do craft project. There’s also a kit from Spritz that filled with stickers, tape, and other decorative themes such as princess and pirates and that I found in Target which cost only $5.oo, which I think is priced reasonably well.

There’s also other ways you can dye the eggs without using commercial food dyes but I’m lazy to make homemade food coloring from foods (spinach for greens, beets for red/pink, blueberries/blackberries for blue, red cabbage for purple, onion skin or turmeric for orange/yellow/gold) in a time crunch. It did crossed my mind but decided not to this year.

So, I opted for the convenient and less messy way to let my daughter experience her first egg decorating fun. Simply boiled the eggs, put on decorative washi tape, a touch of embellishment and it is done. With our monitoring, we also dyed some eggs and let her made an octopus from the pirate kit I purchased.


Stay tune for the egg recipes later …



Ready to feed: Purees vs Baby Led Weaning ?


Puree foods has always been the go to texture when we first introducing solids to our baby at about 6 months of age. Some may start earlier at 5+ months if your baby is showing signs that they are ready. Either store bought or homemade puree foods, this traditions has been going on for centuries and babies across the globe has been thriving and doing just fine on it. It is really convenient to have some ready made puree baby foods handy when time is scarce during the work week.

In most recent years, baby led weaning (BLW) has been gaining more popularity as mom doesn’t need to make a separate puree meal for their baby. Family meal is offered to young baby in softer texture. This approach encouraged young infant to self feed soft finger foods (still no hard to chew texture foods such as nuts, seeds, raw vegetables and hard textured fruits), teaching infant to recognizing their own hunger cues and promoting stronger oral motor skills as it’s require more biting and chewing coordination during meal time (surprisingly baby doesn’t really need teeth to chew). Which in turn, reducing the frequency of over feeding as compared to spoon-fed babies. It is believed that BLW also foster a more positive eating and interactive meal environment at the family table.

Bottom line: There’s no one method that is superior than the other. Both has its pros and cons. Just follow your instinct and do what you feel most comfortable with and what your baby prefers.

* It is also recommended that at least one family member should be trained in infant CPR whether you are introducing purees or whole foods.*

After much trial and tribulations with my own daughter. I find that using both methods suites our family lifestyles and that’s what she prefers. There’s no rules that says you have to use one or the other, why not just mix it up? Although, I would recommend all mother to start the first month with puree when introducing solids. As the baby become stronger with their oral motor skills, then slowly introduce whole foods in softer textures later.

I really enjoyed making some puree foods (savory congee/porridge) feeding her via spoon, and also find it fascinating watching her able to gum through whole banana, ripe pears, orange slices, and sliced cooked vegetables at 8 months. To this date, I still have those puree fruit/veggies pouches handy to use as snacks when we are traveling and she still enjoys it. She’s a great eater and always have been, so I’m very thankful for that.

Though one thing to keep in mind that not all babies are all up for BLW even though research has indicated that most healthy term baby is developmentally ready for BLW approach between 6-7 months of age. Premature infant, infants with feeding and swallowing difficulties are not recommended to use the BLW method when first introducing complimentary foods. Rule of thumb is to always check in with your baby pediatrician when you first introducing solids so they can give you guidance on where to start.

Starting complimentary foods is an exciting journey for your baby. Let them explore and exposed to a wide variety of foods as long as eating and food safety practices are being followed.

Back in business

Hi All,

Thank you for being patience all this 5 weeks while I was away in Malaysia. I haven’t been updating as much as my daughter was sick, teething and now trying to adjust back to the time zone (16 hours difference).  It’s been an amazing trip home to spend time with my beloved family and letting my daughter getting acquainted with her maternal grandparents, aunts, uncles and cousins.

With that said.  I’ll start working on what I’ve left off and continue to write nutrition articles and developing recipes that can be enjoyed by the entire family.

Thanks again for all your continuous support for Kinder Nutrition.

Pork Ribs with Green Papaya and Peanuts Soup (排骨木瓜花生汤)


This soup is one of the favorite among breastfeeding mothers’ in Southeast Asia during their confinement month. Green papaya is thought to help with promoting milk supply. There’s some science behind it as it is rich in Vitamin A, high in oxytocin which helps the let down reflex.

Peanuts also viewed as a galactogue in Asia culture. It is rich in plant based protein, rich in fats (both mono and polyunsaturated fats), high in Vitamin B complex (which boost energy level) and it is believed to enhance milk production as well.

Scientifically speaking, I’m not sure how much the foods or herbs help with breastfeeding mothers. But all I can say is this soup is delicious even if you are not breastfeeding. Plus it can be enjoyed by the entire family.


1 medium size green papaya (peeled the skin and cut into large cubes)
1 1/2 cups Spanish peanuts (soaked overnight)
1 pound pork ribs
3 red dates
1-2 slices of ginger
10 cups of water
Dash of salt to taste


1. Use a large soup pot, fill water up to half of the pot, add in the ribs while the water is cold and bring up to a boil. (This is an important step to remove the blood from pork and bones)

2. When the content comes to a boil, leave it for 5 minutes and you’ll start seeing the impurities started to float to the top. Remove the pot from heat, rinse the ribs under running water and set aside.

3. Add in 10 cups water in the stock pot and bring to a boil. Add in pork ribs, dates, peanuts and ginger. Use medium heat and simmer for 2 hours.