Rice Porridge – For Fighting the Flu

November 29, 2017

Dear Readers,

Tis’ the season to be healthy, and jolly. But here I am, high with the fever, coughing my lungs out, and a throat too sore. With my current health condition, eating is becoming more of a struggle. My appetite is just not the same and I’ve been very picky of what food I want to eat.

Ever since I was a little girl, a delicious, home-made, warm rice porridge is my favorite thing to eat while sick. Since it is the “flu-season”, here’s an easy rice porridge recipe for you all!

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Ingredients: 

-1 tablespoon olive oil

-2 cups rice

-5 cloves minced garlic

-1 ginger full sized

-1 onion

-1 & 1/2 litres of water

-1.2 kg chicken legs

-2 tablespoons fish sauce

-2 tablespoons salt

-green onions

-4 hardboiled eggs

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BEGIN: 

1.) Sautée onions, garlic and ginger with olive oil

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2.) Add chicken and cook until they turn brown. Cook for 15 minutes.

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3.) Add 1 litre of water. Bring to a boil.

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4.) Add rice as soon as the water starts boiling.

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5.) Add the remaining 1/2 litre of water. Season with fish sauce and salt. Let it boil for 10 minutes, reduce heat to medium and continue cooking for 3o minutes.

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6.) Make hardboiled eggs (optional). Chop green onions and add to the rice porridge. Chop a little bit more for garnish.

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I hope you all stay warm and cozy this winter season! May the flu stay away from you!

ENJOY!

With love,

Mary Dezleigh Teodosio.

Lettuce Wraps – Quick, Easy and Delicious

October 25, 2017

Dear Readers,

My boyfriend, Jason, is currently going through a strict “no-carbs” diet. Essentially, a “no-carbs” diet is pretty simple to follow as long as you remember to AVOID ALL BAD CARBOHYDRATES at all costs. Examples of carbohydrates are rice, bread, potatoes, pasta, and sugars. To those of you who had been following my blog since the beginning of my fitness journey, you would recall my various attempts at trying out the best diets possible for my physical health, nutrition, and daily lifestyle. Of all the crazy diets available, my two favourites in which I was consistent and strict throughout the whole diet, was my “vegan diet month” and “no to low carbs diet month“. (Originally, I started with “vegan week” but I decided to continue on). Read more about my vegan diet journey: GOING VEGAN FOR A WEEK!!! Read more about my “no to low carbs diet” journey: Healthy Lifestyle – Daily Diet

This time it’s Jason Yang’s turn! This week, I had been preparing meals (breakfast, lunch and dinner) for us, that would fall in the “no to low carbs” diet. This lettuce wrap recipe is an original recipe of mine, and I hope you all give it a try! This is an easy, quick, and incredibly healthy meal!

This recipe can be used for lunch prep for the next 3 days for 2 people!!!

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Ingredients: 

-1 onion

-6 cloves of garlic

-1 tbsp of coconut oil (melted)

-Romaine lettuce

-0.75 kg lean ground beef

-3 tomatoes (diced)

-454 g/ 16 oz. mushrooms

-400g Asian blend/mix frozen vegetables (I used the brand called Green Giant)

-5 tbsp taco seasoning

-pinch of salt

-pinch of pepper

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BEGIN:

1.) Sautée minced garlic, and chopped onions using coconut oil

2.) Add ground beef when onions start to golden

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3.) Cook for 10-15 minutes in medium heat, until the beef turns brown

4.) Add diced tomatoes

5.) Add mushrooms

6.) Add full bag of frozen Asian blend vegetables

7.) Cook in medium heat for 5 minutes

8.) Reduce heat to low, and cook for another 5 minutes

9.) As you cook, the beef’s natural oils will come out and make the dish look “soupy” and wet. We want a dryer consistency, so we MUST scoop the excess liquids out. Just like this:

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10.) To taste, season with salt and pepper

11.) Continue cooking under medium heat for another 5 minutes.

12.) Serve when meat has been thoroughly cooked. Serve separately from the Romaine lettuce. The idea is to spoon the beef into the lettuce and create a nice wrap!

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With love,

Mary Dezleigh Teodosio.

Beef, Mushrooms and Bok Choy in Oyster and Soy Sauce

June 19, 2017

Dear Readers,

I’m back with a superb “lazy-girl” dinner recipe!!! This 30 minute, easy to cook dinner will be your new favourite dinner recipe.

INGREDIENTS:

– 0.7 to 1 kg of cubed beef

– 2 tbsp oyster sauce

– 2 tbsp soy sauce

– bok choy (as much as you please- I used 6 heads of bok choy)

– 454 g / 16 oz. mushrooms

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BEGIN: 

1.) Heat oil and then cook beef at high heat for 10 minutes

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2.) Add oyster and soy sauce. Bring to a simmer for 5 minutes in high heat.

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3.) Add mushrooms and cook in medium heat for another 10 minutes

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4.) Add bok choy and cook in low heat for 5 minutes

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5.) Cook until bok choy is soft. Then, plate and serve it with rice!!!

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Enjoy 🙂

Sincerely,

Mary Dezleigh Teodosio.