Scrumptious Mouthwatering Oatmeal Pancakes!

So we know that oatmeal is oatmeal.  But an ordinary oatmeal experience can bring a new level with pancakes–an interesting twist! The key to this recipe is to plan and mix up the ingredients the night before. Doing so would be create a win-win situation! You would have nice soft pancakes while shaving off the time you spend in the kitchen in the morning. I promise they’re good!

Let’s get started…

What you need:

Version 1

  • 2 cups quick oatmeal
  • 3/4 cup whole wheat flour (or all purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup honey
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups buttermilk (or Smart Balance Light Butter) 

Version 1

Version 1

Or try a more healthy version:

 Version 2

  • 3/4 cup quick-cooking oats
  • 1/2 cup all purpose flour (or wheat flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1 egg
  • 1 cup soy milk
  • 3 tablespoons Smart Balance Light butter

Version 2

Version 2

Directions:

Be sure to prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon, nutmeg, honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined (version 1) or mix together the quick-cooking oats, all purpose flour, baking soda, sugar, egg, soy milk, and butter (version 2). Cover the bowl with plastic wrap and refrigerate overnight.

-Sleep-

Re stir the batter. Heat the skillet on the stove-top over medium-low to medium heat (Note: you may spray the pan with cooking spray). The size of your pancakes should be about ¼ round of batter. Let them cook for 2-3 minutes. Next, slide a spatula underneath and flip the pancakes. Cook for another minute or so until they are cooked through. Finished!

Chicken Rice Soup

Chicken rice soup is a tasty way to help end a cold. It is a well seasoned soup with garlic, onion, tarragon and a mixture of vegetables. The soup can be served for lunch or dinner along with sandwiches or hot breads and butter.

There are almost as many different versions of chicken soup as there are cooks. Cooks have always made use of all of a chicken. Soup is one of many ways of taking leftover chicken and turning it into another dish. While this version uses rice as the starch a cup or so of thin noodles can be used instead or potatoes can be added.

The recipe will serve 6.

Chicken Rice soup

Ingredients

  • 2 chicken breasts, skinled and deboned (I used frozen)
  • ½ of a large white onion, sliced thin
  • 3 cloves of garlic, minced
  • 3 teaspoons of dry chicken bouillon
  • Water or part chicken broth
  • 1 cup of mixed vegetables, frozen or fresh and diced
  • 3 tablespoons of butter
  • Salt and pepper to taste
  • 1 teaspoon of dry tarragon
  • ¼ cup of raw rice

Directions

Melt the butter in a Dutch oven or other large deep pan. Add the sliced onion, the garlic, the vegetables and the tarragon. Sprinkle with salt and pepper. Stir and cook over medium heat until the onion is soft.

Put the chicken breasts into the pot. Fill the pan with water or broth or a mixture within a couple inches of the top. Add the dry bouillon if you used water. Cook covered over medium high heat until the chicken is completely done. Remove the chicken and shred or cut into small pieces. Put the chicken back into the pan. When the soup returns to a boil stir in the rice. Cover and cook until the rice is almost tender. Redice  the heat to low and simmer the soup for at least an hour.

Serve the soup with egg salad sandwiches or with hot breads.

Notes

Turkey can be used instead of chicken. Use around 1 ½ cups of meat. The turkey can be leftover. Remove the skin and remove the meat from the bones. Dice the meat. Leave out the tarragon and use sage or poultry seasoning instead. Root vegetables are good with turkey.

Diced potatoes can be used instead of the rice. About a cup or more.

Use a lot of pepper in the soup. Perhaps more than you normally would.

Use chicken broth if you have it for part of the water. Leave out the chicken bouillon. Use chicken fat if you have some instead of the butter.

A leek can be used instead of the onion.

Mixed frozen vegetables (green beans, corn, peas and carrots) work well in the recipe. Broccoli or Brussels sprouts (added about the same time as the rice) would be a nice variation along with sliced carrots (added with the onion).

If you want a thicker soup mix a tablespoon of corn starch with some cold water, mix smooth and pour into the soup while stirring. Stir while it thickens.

Healthy Salsa for a Healthy Snack

Philippines is a tropical country blessed with extremely delicious tropical fruits. Here is a good food for you to try with mangoes and avocados. Check out this healthy salsa recipe that makes a good dip for chips and a lovely snack to go. Surely, this easy recipe will satisfy your cravings without taking away the nutrition you need the most.

Avocado and Mango Salsa

Ingredients:

  • 1 mango, peeled and diced
  • 1 avocado, peeled and diced
  • 1 tomato, diced
  • 1 clove garlic, minced
  • 1 jalepeño, seeded and diced
  • 1/2 cup fresh celery, chopped
  • 1/4 cup fresh cilantro (parsley or kinchay), chopped 
  • 2 tbsp fresh lemon (or calamansi) juice
  • 1/4 cup onion,  chopped 
  • 1 tbsp olive oil
  • salt and pepper

Procedure:

In a large bowl, combine all the ingredients. Add salt and pepper to taste depending on your preference. You can also adjust other ingredients if you want. Best chilled for 30 minutes in the refrigerator so the ingredients can be well marinated.

Viola! Eat it as is, as a side dish, a comfort food, or with whole wheat chips, tacos or tortillas. The sweet, salty and tangy combination of flavors definitely makes this a winner.

Servings: 5 • Serving Size: 1/2 cup
Calories: 119.4 • Fat: 8.2 g • Carb: 12.6 g • Fiber: 3.4 g • Protein: 1.3 g

Pepsi Facts

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We can’t deny the fact that the most loved softdrink here in our country is Coca Cola. Of course, “Lami kaayo ang Coke!”. But then again, there is the existence of Pepsi which is very popular on other countries but not quite here in the country. Here are some of the reasons why we should pay attention to Pepsi and maybe, start drinking it too.

Pepsi is popular as the competitor of Coca-Cola. According to research, Pepsi is very high in sugar, therefore calories which if overdoses may contribute to, many health problems, e.g weight-gain, diabetes, hypertension.Pepsi contains phenylalanine l. Phenylalanine in large doses is an effective nerve gas. Theories suggest that this compound may increase the risk of ADHD . The caffeine in it is just over a cup of teas worth in every glass, caffeine is a nerve stimulant that can cause headaches, hyperactivity and a crash, same as sugar. Phosphoric acid over time can lead to heart palpitations. The heart rate goes up when you drink it instead of going down like it does with water, pure fruit juice and tea.

But wait! Pepsi also have  nutritious products that include fruits, vegetables, whole grains, low-fat dairy, nuts, seeds and key nutrients, with limits on sodium, sugar and saturated fat that meet global dietary requirements like the Tropicana which is 100% pure and natural orange juice. It provides a good source of potassium for heart health and an excellent source of Vitamin C.

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They also have Lipton tea. Lipton tea offers the following benefits: refreshes and revives the body and mind; aromatically touches the sensory nerves to promote relaxation; good oral health; overall hydration that helps keep your skin healthy; promotes good heart health; and supports the immune system by aiding the prevention of infection.

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So, there is nothing to worry. Pepsi is not just about their soda. They have a variety. And also, the PUP official will not let their students be in bad, as i believe.

References:

http://wiki.answers.com/Q/What_are_the_negative_effects_of_Pepsi_on_the_body

http://voices.yahoo.com/health-benefits-lipton-teas-3601909.html

http://www.pepsico.com/Brands/BrandExplorer#top-global

Mighty Malunggay Recipes

Everyone now is pretty fond of eating malunggay. Who else wouldn’t want to eat it? It’s super nutritious and healthy for the body. But sad to say, children are pretty hesitant to eat malunggay. No more worries! Here are 2 of the most loved malunggay recipes that will surely make you crave.

Let’s start it with this one-pot dish that can be found on a typical Filipino kitchen.

Tinola 

Ingredients:

  • 1 kg (2-1/4 pounds) chicken, cut into serving portions
  • 3 tbsp oil
  • 4 tsp crushed garlic
  • 1/2 cup chopped onions
  • 2 tbsp ginger strips
  • 2 tbsp patis (fish sauce)
  • 2 cups unripe green papaya, quartered
  • 1/2 cup malunggay leaves
  • 4-5 cups water or chicken stock

Procedure:
Sauté garlic, onion and ginger in oil. Add chicken and sauté for a few minutes. Add patis and water. Bring to boil then cover and let simmer until meat is half-done. Add papaya and continue cooking until meat is done. Add malunggay leaves and cook for another few minutes. Season to taste. Serve hot. Enjoy!

Now, let’s balance it up by this nice and sweet candy for dessert.

Malunggay Pastillas

Ingredients:

  • 2 cups malunggay leaves (freshly boiled)
  • 1 cup camote (cooked and mashed)
  • 1 cup condensed milk
  • 1 tbsp. vanilla (optional)

Procedure:

Combine together the above ingredients and cook slowly in medium heat. When almost dry, transfer a butter slab and flatten with rolling pin. Cut into desired sizes.

Health benefits of Malunggay

Dubbed as one of the healthiest foods and the miracle food as well, Malunggay is also one of the cheapest and easy to find leafy vegetable here in the Philippines. In fact, it has seven times in amount of vitamin C as compared with orange fruit, four times the calcium in milk, four times the vitamin A in carrot and three times the potassium in banana. Isn’t that any healthy? Health and nationalism, check!

References:

http://earthnews.pinaymom.org/2008/08/dr-lorma-valera%E2%80%99s-malunggay-pastillas/

http://earthnews.pinaymom.org/2009/11/ang-malunggay-bow/