Nickelodeon's Spongebob Run Debuts in Asia!

You probably know who lives in a pineapple under the sea but not my boy since he has minimum exposure to all electronic gadgets..hee! Since its launch in July 1999, SpongeBob SquarePants has emerged as a pop culture phenomenon. As the most widely distributed property in Viacom history, SpongeBob is seen in over 185 countries and translated in more than 50 languages. The character-driven cartoon chronicles the nautical and sometimes nonsensical adventures of SpongeBob, an incurably optimist and earnest sea sponge, and his undersea friends.

And, here's the great news! Nickelodeon's first ever SpongeBob Run in Asia, presented by X-Change Republic, will flag off in Singapore on Saturday, 6 August 2016 at Siloso Beach Walk Sentosa! Join SpongeBob SquarePants in search of his missing best friend Patrick Star via a fun run which will see participants cover a five kilometre route showcasing iconic landmarks from the underwater city of Bikini Bottom, including the Krusty Krab, and the houses that SpongeBob, Patrick and Squidward Tentacles live in. The race course is also lined with many trigger-happy opportunities for participants to snap a #wefie with SpongeBob and his friends in life-size cutout boards, such as Sandy Cheeks in her pressurized suit and SpongeBob's pet sea snail Gary.

On the same day, a carnival filled with nautical-themed activities, food and beverages, awaits SpongeBob fans and their families. At the end of the race, fans can enjoy a screening of three episodes of SpongeBob SquarePants with their loved ones. The first 30 participants who finish the race will get the opportunity to meet SpongeBob and Patrick.

Events Details
Date: Saturday, 6 August 2016
Time: 4pm - 8pm
Venue: Sentosa, Siloso Beach Walk
Distance: 5km

There are two categories of race entitlement packs:

• For BASIC (S$49.50 per pax), particpants will receive an official event t-shirt, an event medal and a runner's license.
  
  
  
  Event tee (front)
  
  
  
  Event tee (back)
  
  
  
  Event medal (front)
  
  
  
  Event medal (back)
  
  
• For NORMAL (S$59.90 per pax), in addition to receiving an official event t-shirt, an event medal and a runner's license, participants will go home with an exclusive SpongeBob Run Singapore plush toy and drawstring bag.
  
  
  
  Exclusive SpongeBob Run Singapore plush toy
  
  
  
  Drawstring bag (front)
  
  
  
  Drawstring bag (back)

"We are thrilled to work with X-Change Republic to launch the first-ever SpongeBob Run in Asia and in Singapore! Nickelodeon enjoys giving kids and their families playful entertainment experiences," said Claire O'Connor, Vice President of Consumer Products and Retail Marketing, Asia Pacific, Viacom International Media Networks. "It is a fantastic recipe having SpongeBob as the ambassador for this fun run. It encourages families to get out and run together, especially in the lead-up to National Day."

Even though BB may not recognise SpongeBob and his friends yet, I'm sure he'll by the end of the run ~.< I doubt any kid can resist the cuteness overloaded characters. Furthermore, it'll be our first family run together. In fact, it's all our virgin run..lolz! Oh mine, I'm so looking forward to it! August, please come faster!!! 

So if you are ready, say 'Aye Aye Captain' and register for the race at the SpongeBob Run Singapore 2016 website at www.sbrun.sg. For Grub n' Grow readers, you can get S$5 off by entering the promo code SBXCELINE during your registration and it's valid till 4 August 2016 23:59. Hope to cya there!!!

About Nickelodeon

Nickelodeon is one of the most globally recognised and widely distributed multimedia entertainment brands for kids and family. It has built a diverse, global business by putting kids first in everything it does. The company’s portfolio includes television programming and production around the world, plus special events, consumer products, digital offerings, recreation, books, feature films and pro-social initiatives. Nickelodeon's brands reach 1.1 billion cumulative subscribers in more than 160 countries and territories, via more than 80+ locally programmed channels and branded blocks. Outside of the United States, Nickelodeon is part of Viacom International Media Networks, a division of Viacom Inc. (NASDAQ: VIAB, VIA), one of the world’s leading creators of programming and content across all media platforms. For more information about Nickelodeon in Asia, visit www.nick-asia.com. 

About X-Change Republic Pte Ltd
X-Change Republic is a one-stop solution for sports and lifestyle brands. With a presence in Singapore and Malaysia, the Company specialises in manufacturing customised clothing apparel and also integrated marketing.
Committed in providing clients with a highly personalised service, X-Change Republic takes on a quality consultative approach across its three synergistic business pillars: Manufacture, Co-Create, and Experience.
X-Change Republic develops effective apparel brand building strategy and works directly with clients through every stage: conceptualisation, production, manufacturing, front-end sales, and brand activation via targeted evThe Company has not only shaped the sporting industry with its superior sporting apparels, but also conceptualised and delivered notable in-house races such as YOLO Run and Diamond Dash.
For more information visit http://www.x-changerepublic.com.

All photos credits attributed to: © 2016 Viacom International Inc. All Rights Reserved. Created by Stephen Hillenburg

One Pan Whole Wheat Spaghetti in Homemade Creamy Carbonara Sauce

What would you do when you've got a craving for creamy sauce pasta but yet there's no cream at home? The answer is "Do-It-Yourself!" & that's exactly what I did >.~ 

Ingredients (serves 1 toddler & 1 adult):

150g of organic sliced beef

5 mini portobello mushrooms, sliced

4 small red onions, sliced

1 garlic, sliced

1 big Japanese cucumber, diced

150g of Alce Nero organic whole wheat spaghetti

300ml of fresh milk

300ml of water

2 tbsps of organic extra virgin coconut oil (EVCO)

1/8 teaspoon of dried basil

1/8 teaspoon of dried oregano

1/8 teaspoon of freshly grounded black pepper

2 kampong eggs

4 tbsps of frozen self grated organic cheddar cheese

Directions:

1. Heat up a pan & add VCO followed by beef slices to stir fry till they brown then scoop them out.

2. Add in the garlic. Once it starts to brown, add in the onions & stir fry with medium fire till they soften slightly.

3. Next, pour in mushrooms, basil, oregano & pepper. Stir-fry till the mushrooms are shrivelled & 'sweat', then pour in the milk & water.

4. Put in the pasta once the mixture start to boil & top with cucumbers.

5. Simmer for 8-10 minutes, stirring occasionally till pasta is almost cooked.

6. Break the eggs, top with cheese then switch off the fire immediately. The remaining heat will cook the eggs. 

7. Plate the pasta, top with beef slices & some more cheese. Serve warm.

The end product? Even though the recipe uses milk instead of cream, it tastes almost exactly like the usual cream sauce pasta which I usually cook, but yet healthier. Cucumber seems like an odd ingredient in pasta but it happens to be one of the few vegetables that BB likes. He actually asked me to cut some for him to munch on when he saw me take it out from the fridge..lolz! You'll be pleasantly surprised to find that it complements a cream based sauce as its light flavour helps to combat against the richness of the sauce. 

Mummies or Daddies who've been following my blog, did you also notice something different in this recipe? Yes, you're right! To save time, I'm actually cooking the pasta in the sauce itself instead of cooking it separately. Just have to add extra water to your usual sauce (tomato, mushroom etc) so that by the time your pasta is cooked, the sauce would have reduced to a nice, thick sauce.

Beneficial Combination:

Garlic + Onion = Detoxification & anti-cancer effects

Egg + Milk =  Enhance the brain's memory function

Superb Cheesy Avocado Egg Rolls

Inspiration came as I was prepping a simple lunch for BB. Instead of the Open Faced Sandwich with Avocado & Cheddar Cheese Scrambled Egg which I intended to replicate again, I decided at the eleventh hour to change the method to pan-frying the egg since I was kinda craving for it. The image of an egg-roll immediately appeared in my mind so that's how the end product came about ;)

Ingredients (serve 1 toddler & 1 adult):

4 kampong eggs

1 avocado, slightly mashed

1 tbsp of grated organic cheddar cheese (can double the amount if you prefer it to be more cheesy)

1 tbsp of organic virgin coconut oil (EVCO)

1/8 tsp of freshly grounded black pepper

Directions:

1. Mix 1/2 tbsp of cheese into eggs & beat well. Combine the remaining cheese with the mashed avocado.

2. Heat pan till hot then pour in the EVCO & turn to medium heat to prevent it from smoking. Once the oil starts to 'ripple' very slightly, pour in the egg mixture.

3. Once the egg is almost fully cooked, spread the avocado mixture & sprinkle the pepper over it. 

4. Off the fire & let it cool down slightly before using a spatula to carefully loosen the egg from the pan. 

5. With the help of the spatula & a pair of chopsticks, carefully roll it up from one side to the other. 

6. Transfer to a chopping board (for cooked food / fruits) & cut into 3cm pieces.

I'm quite thrilled with the outcome of my first attempt at an egg roll. As my boy was snacking on some cheese when I was busy grating it, I used cheese sparingly to ensure he doesn't consume too much sodium within the day. I'll definitely add more the next time to up the cheesy factor! BB did like it too but he 'complained' that it was spicy & was thus more interested in another of his fave, tomatoes, instead. My  other 'boy', on the hand, told me that it looks super yummy & asked me to cook it for him soon..hee >.~

In addition, I can't help but mention that I'm getting better at cooking with my WMF stainless steel pan. Practice really makes perfect! At least I don' have to worry about toxic materials being emitted at high temperatures or due to scratches in non-stick pans. So, Mummies or Daddies who feel that you can't cook well, persevere & one day I'm sure you can do it too..keep fighting!!!

Burgers with Homemade Beefy Patties & Portobello Mushrooms with Buttered Peas

This meal turned out totally differently from what I had planned initially..lolz! I chanced upon organic miso the day before so I bought some & had wanted to cook a soba in miso soup. However, I saw the bread buns that we had purchased supposedly for breakfast which I'd almost completely forgotten about. As usual, my lil' bread lover got so excited upon overhearing me muttered the word 'bread'. Thus, with the new turn of events, I asked if he wanted a burger to which few kids would be able to resist that temptation, right?

Ingredients (supposedly for 1 toddler but my boy couldn't finish so I ate 1 too):

50g of organic minced beef

1 tsp of sesame oil

1 tsp of Bob's Red Mill All Natural Cornstarch

1 egg, white separated

A dash of basil

A dash of oregano

2 big portobello mushrooms 

1 tsp of organic VCO

2 tbsps of freshly grated organic cheddar cheese

2 big handfuls of Watties frozen garden peas

2 tbsps of water

1 tsp of unsalted butter

2 burger buns (I used the sesame loaf from Green Pumpkin Japanese Bakery at Nex)

Directions:

1. Marinate beef with sesame oil, cornstarch, egg white, basil & oregano for at least 15 minutes.

2. Preheat oven under Grill setting, max temperature (260°C) for 5 minutes.

3. Drizzle the underside of the mushrooms with the VCO & grill for 5 minutes. 

4. Half the beef & use a spoon to form 2 circular patties. Grill for around 10 minutes till they turn slightly brown on the surface.

5. Cut the buns into half, without seperating them. Lightly beat the egg yolk & spread it over the insides of the buns & grill for 2-3 minutes till the egg is cooked & bread lightly toasted.

6. Top the mushrooms with 1 tbsp of cheddar cheese each & bake for another 10 minutes.

7. Add 2 tbsps of water to the peas then also grill for 2-3 minutes till softened & cooked. Drain the water then melt the butter over the hot peas & mix well.

8. Assemble the burger by putting the beef patty on the bun then cap on the mushroom with cheese. Lastly, top with the bun & serve warm with the buttered peas.

I couldn't help but mention the most hilarious thing that happened while I was prepping lunch. My boy was so elated & grateful for his upcoming meal that he repeatedly thanked me for it..hahaha!! His impromptu luncheon turned out yummilicious!!! I remembered my first attempt at homemade patties weren't quite as successful as I found them too dense with oats added. Yet, this time round, I didn't even have time to do any research & simply jumped right into the preparations with just my gut feel. I was still kinda worried initially as i had pre-marinated the beef with sesame oil which is more commonly used for Chinese cuisines. To my surprise, the patty was quite tender with a faint fragrance from the herbs plus the juice from the portobello mushrooms complemented it nicely. Furthermore, the crispy toasted bread had a slight sweetness to it so all the flavours just seemed to come together in a perfect symphony in my mouth. No wonder BB devoured his in no time at all..lolz! I'm so going to replicate this again for my other 'boy' soon ~.<

DIY with Lotsa L.O.V.Es - Orange Colour Sensory Bag

The preparations for the next Toddler Busy Bags exchange have started since my activity, orange sensory bags, has been finalised. For the past few weeks, shopping for various orange coloured items has been underway & I've already purchased the bulk of them. Thus, the next step now is to get the rice & pastas dyed.

Mummies who've done this before shared that it's so much fun. After getting my hands dirty, or should i say stained in this case, I totally agree with them..lolz! After trying out 3 seperate batches, I finally achieved a satisfactory bright orange rice using the following ratio:

  Vinegar : Colour gel : Rice 

= 1 tbsp : 12 drops : 2 cups

Directions:

1. Pour the vinegar & colour gel into a big ziplock bag (I'm using Ikea's 4.5L one), fasten & then mix well.

2. Add in the rice, fasten again & mix till the rice grains are evenly dyed.

3. Pour onto a tray to dry thoroughly, stirring occasionally.

With the air-conditioner switched on, it seemed to dry pretty fast. However to play safe, I'm leaving them overnight to dry thoroughly. With 2 packs of 5kg rice, I believe I'll be spending many more nights repeating the above steps..hee ;)

To thank Grub n' Grow's supporters, I'm going to give away 2 of this busy bag.

Directions to win:

1. Like "Grub n' Grow" Facebook Page.

2. Tag at least 3 friends to this Facebook Post whom you know will be delighted to receive one of them too.

3. Share this post publicly on your timeline. 

4. Closing date is 31st December 2015, 2359hrs.

5. The winners will be randomly drawn by my boy, and his decision is final..hee ;)

Kindly note that this giveaway is limited to Singapore entries only. May the odds be ever in your favor ^.~

Healthy Bubur Chacha - Purple Sweet Potatoes in Fresh Milk

After trying out the Milky Oats With Purple Sweet Potato for Breaky previously, I've cravings for it again but preferably a more soupy version so I omitted the oats today.

Ingredients:

2 cups of fresh milk

2 middle size purple sweet potatoes, skinned & cut into small chunks

Directions:

1. Bring the milk to a boil. 

2. Add in sweet potato then simmer for about 15mins. Serve warm.

Omg!! The taste of this resembles it's counterpart, the bubur chacha even more! Without adding in oats this time, it has an even more distinct milky & sweet potato taste. Yums! Even though the little boy, a milk fanatic who very much prefers his milk straight from the source or cup, initially threw a tantrum after hearing that I was cooking a sweet potato dessert with milk; finally conceded and kept repeating 'Nice nice!!'

Beneficial Combination:

Milk + Sweet Potatoes = Prevent hypertension & arteriosclerosis

Milky Oats With Purple Sweet Potato for Breaky

I was having cravings for banana oats for breakfast this morning. To my disappointment, the bananas were too ripe & had turned brownish inside so into the rubbish bin they went. Since I've a pack of purple sweet potatoes on my countertop, I decided to try something new ;>

Ingredients (serve 2 adults & 1 toddler):

200ml of fresh milk

1/2 cup of organic rolled oats

1 medium size purple sweet potato, skinned & cut into small chunks

Directions:

1. Bring the milk to a boil. 

2. Add in sweet potato & oats then simmer for about 15mins. Serve warm.

What's the end result of my lil' kitchen experiment? The taste is kinda like a lighter version of bubur chacha. Fresh milk definitely doesn't have the strong fragrant of coconut milk but it also doesn't contain as much saturated fats present in the latter. Therefore, it's healthier too. The purple sweet potato gives the porridge a tinge of mild natural sweetness. What surprises me the most is the natural fragrant of the oats which fill my mouth as I chew on. I believe that without the addition of seasonings in my everyday meals, my palate has become more acute to the natural flavours or maybe because there aren't too much sweetness or saltiness to mask them.

Beneficial Combinations:

Milk + Oats = Has the effect of reducing fats & losing weight

Milk + Sweet Potatoes = Prevent hypertension & arteriosclerosis