Food, Global Eats

Global Eats: The Philippines (Part 3, Sauce & Side Dish)

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Welcome to Part 3 of my Global Eats series! This has been a series of posts focused on the food and culture of the Philippines.

Previously in this series I shared:

Post #1-Global Eats: The Philippines (Part 1, Intro)

Post #2-Global Eats: The Philippines (Part 2, Main Dish)

Check it out if you wish! Post #1 will give you a bit of background if you are not familiar with the food/culture of the Philippines.

Today’s post is all about…..

Banana sauce!

I talked a little bit about banana sauce (also known as banana ketchup) in post #1. I mentioned 3 foods unique to the Philippines: ube (purple yam), calamansi (citrus fruit) and banana sauce.

I’ve read that one of the things that banana sauce goes really well with is rice. 

Ok. No problem.

I made the banana sauce first. (Recipe from Serious Eats) It wasn’t too difficult to make. There were quite a few ingredients and about 20 minutes cook time but nothing too hard.

I did leave out the jalapeno and substituted the rum for water. And after cooking, cooling and blending I got this:

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I think it looks like peanut butter.

Then I made up some brown Basmati rice. I think steamed rice is more of a thing in Asian countries but I don’t have the proper equipment for that so the rice was cooked my usual way.

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And you know, I won’t lie…I was fully expecting to not like this.

The sweet banana flavor, mixed with savory, salty, tomato paste, vinegar and ginger? Plus seasonings like allspice? I was not too sure about this.

But you guys…guess what?

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It was incredibly delicious. I had 2 bowls. Seriously.

I’m not sure what it was. It truly did have a ketchupy taste to it. The sweetness I could taste right away, then a combination of flavors, the vinegar and then I could definitely taste a tiny bit of the cloves in the aftertaste.

It is amazing. On its own it was ok. But with rice somehow it was really delicious.

What a cheap and easy way to spruce up a cheap bowl of rice, right? I usually just have butter and salt on mine, or the usual serve it with stir-fry (the Americanized version) or whatnot.

Yum.

Ever had banana sauce on rice? 100% recommend 😄

Stay warm out there!

~Rachel

p.s.-Next post (and last from this country) will be a special Filipino style dessert 🍮 I’m planning on having it up on Tuesday. Enjoy your weekend!

Food

What to Eat for Breakfast When You Would Rather Have a Donut {6 ideas}

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Honestly, some mornings I’m dragging. Like hardcore dragging and the only thing I want to grab is something super-easy. And what is easier than reaching for sweet tasting baked goods from the store?

I mostly do pretty well when it comes to my first meal of the day. But other days begin poorly when I’ve convinced myself that I can eat something deficient in nutrition just because it pleases my taste buds.

The result is always, inevitably a sugar crash which leaves me feeling ick. Never a good idea. But somehow I always have those moments when I think, “hey…maybe sugar for breakfast will be ok today.”

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Source: Pinterest

6 Healthier Breakfast Ideas (When You Would Rather Have a Donut)

 

1. Whip up a colorful fruit salad.

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I made this simple fruit salad last week from sliced/diced kiwis and mangos. Try to make a fruit salad that has as much color as possible for visual interest and nutrient value. The natural sugars will help curb the cravings.

 

2. Bake some good muffins.

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Muffins are always my go-to when we need a healthy breakfast food or healthy snack. I’ve been using the same ole recipe for like 4 years so recently I decided to try a new one.

The muffin pictured above is from a batch of Applesauce Oat Bran Muffins, from the back of a box of Hodgson Mill Old Fashioned Oat Bran Cereal. I tried it out and they were good! The kids liked them too. Even my pickier child (my son) ate them up.

Here is the recipe for the muffins I tried:

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A good muffin recipe will give you fiber, will be low in sugar and include some sort of mashed or pureed fruit or veggie.

3. Make some healthier donuts.

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My first attempt at making chocolate donuts…I think I filled the molds a bit too full.

These Chocolate Donuts from The Nutty RD are absolutely the bomb. (Lol do people still use that phrase?) No refined sugar, gluten-free and dairy-free. They also have healthy fat that will help you get your energy back. And not in a dramatic way like the other kind of donuts.

And if you don’t have a donut pan no worries 🙂 Check out this tutorial and video from Tip Hero on how to make your own makeshift donut pan with tinfoil and a muffin tin.

 

4. A big ole old fashioned breakfast. (Or a hot breakfast that appeals to you.)

Sometimes what your body really needs is a veratible smorgasboard of hot, yummy food. I do not do this very often. We are a small family and no one person seems to like the same thing. Except french toast. We are lovers of french toast 😋

Usually a hot breakfast for us is things like buttered toast and tea, scrambled eggs with lots of stir fried veggies, or my favorite…sweet potato hash. These things are super easy to whip up and will leave your body feeling satisfied. The protein/fat/fiber combo that will keep you feeling full for longer.

 

5. Oat bran cereal with apples, raisins and cinnamon.

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This is a new favorite for me and a change from my usual oatmeal and raisins. I cook the oat bran in a mix of water and almond milk. I will also cook up some apple chunks and raisins in a bit of cinnamon and water. I add the fruit, some of the liquid and a bit more almond milk over top the cooked oat bran.

The texture is smoother than cooked oatmeal and tastier, I think. Pleanty of fiber and the cinnamon and fruit will help tame your sweet tooth.

 

6. Homemade granola bars.

These are great because you can make them beforehand and just grab one when you wake up.

I finally found a recipe that I love…the Rock-n-Rolled Oats and Quinoa Energy bars from Sadie Nardini’s book The 21-Day Yoga Body are my absolute favorite. Ok so yeah they aren’t technically granola bars but might as well be.

They are full of awesome ingredients like cooked quiona, ground flaxseed, raw almonds and dried fruit. They hold together pretty well and its not because of a massive amount of sugar. Yay!

~Rachel

Food, Snacks

Muffins For Your Munchies

**Note: this post is originally from August 2014. One of my first posts. Hanging out in my drafts folder for some reason. We still love these muffins!

Hello Readers,

So, in my last blog, I made a promise to include more pictures in blog #2. This blog will indeed have lots of pictures. 🙂

However, due to the fact that me & mine are currently in the process of moving…this blog will draw on pictures taken several months ago. Still good, right? Hoping to save myself a wee bit of sanity.

This week’s recipe will be from Erin Chase’s The $5 Dinner Mom recipe book, that I shared with you last week.

Have I mentioned how much I love this book?? 🙂 I do. Her recipes are so healthy and blessedly easy. One of my go-to snack recipes from her book is for Fruit or Veggie Muffins. It can be found on the $5 Dinners site.

Here is my mise en place (somewhat) of all the ingredients you will need for your recipe, minus 2.

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I took this today, and was out of sweet potatoes and canola oil.

I’m not going to include a photo of the dry ingredients mixed together, but I will pause and say a word about one of them…cinnamon.

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I grate my cinnamon by hand. Sounds tedious, I know. But I’ve been doing this for 2 years! The grater I bought from Amazon. I originally bought it just for nutmeg, to use in my peanut butter cookie recipe (more on that later). Then I happened to have some cinnamon sticks on hand and decided to use it to grate cinnamon, too.

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I bought this jar of cinnamon sticks about a year and a half ago, and I have used roughly 2/3 of it, in that time.

It takes about 2-3 minutes for me to grate the 1 tsp. of cinnamon called for in this recipe. I really like my cinnamon better this way. That, and well, its just cheaper. And honestly, the taste is just a lot better, in my opinion.

In this particular post, I will be using mashed sweet potatoes as my fruit/veggie of choice. You can use different single (or combinations of) fruits or veggies, but this is my favorite option, so far.

I begin by cooking the sweet potato. I typically cook 2, to be on the safe side. One large one would work well, too. I preheat the oven to 395°, wash and scrub the s. potatoes, prick them all over with a paring knife, put them in a baking pan with about a 1/2″ of water, cover with foil, and pop them in the oven for 1 hour.

If the sweet potato(s) are really big, they may need more time. You can test them for doneness with a knife.

I don’t let them cool much since I’m usually in a hurry. (Just being honest.) Also, if you keep the oven on, you don’t have to wait while it preheats again for the muffins! I peel them, put them on a plate and slice and mash them with a fork. Measure off 1 cup, and you’re good!

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I put the sugar, oil, eggs and mashed s.p. in a bowl. Mix that and then add the dry ingredients.

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I believe that in this particular recipe, I used PAM cooking spray to grease the muffin tins. But I’ve since been using this coconut oil to grease my pans:

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I’m no coconut oil expert, but I’ve heard it has a lot of wonderful health benefits. Yes, I know, using it at high heat ruins the health benefits. But I still like it a lot better than PAM or Crisco for greasing pans. Also, when I made homemade popcorn last night, I used coconut oil in place of canola oil and noticed a distinct difference.

I find I can only get 10 muffins max out of this recipe, even though it says 12. Especially because the sweet potato makes the batter so dense that it really doesn’t rise very much.

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They go in the 395° oven (my oven is on the cool side) for 15 minutes.

We (myself and my son) entertained ourselves by taking pictures for most of the waiting time. Here are a few of the better ones:

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And when the muffins are done, they will look like this:

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As you can see, we ate 2 already because they were that delicious.

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Sweet potato is, by far, my favorite out of the fruit or veggie options. May try more in the future, but this tops apple, zucchini, banana, and apple-banana. The sweet potato adds so much moisture and sweetness. Makes it taste so good with all that natural sugar 🙂

In May, when I made this my ds wasn’t too into muffins. But he is now! I love making this recipe because it is just such a wonderful snack food. Low in sugar, high in fiber, easy to eat on the go. Freezes very nicely too.

For 10 muffins this recipe cost me: $2.00, about 20¢ per muffin. There you go! Hope you enjoyed my Muffin Munchies blog post, complete with lots of pictures!

~Rachel