Chicken Curry with Tomato Sauce and Cranberries – GLUTEN-FREE!

May 19, 2017

Dear Readers,

Here’s a quick and easy dinner recipe!!! This chicken curry recipe is gluten-free and nutritious. My family follows a gluten-free diet because my step-dad is a diagnosed celiac. Due to this diagnosis, my step-dad is entailed to follow a strict gluten-free diet.

What is gluten?

“Gluten is a protein found in wheat, barley, rye, and other grains” (WebMD, 2017, source). Learn more at: WebMD

Since my dad is a celiac, our pantry had been gluten-free for the most part and my family also eats gluten-free food. This recipe is inspired by him because this curry recipe is gluten-free, which is also incredibly healthy for the heart and low on calories!


-3 teaspoons canola oil

-2 kg (net weight) skinless chicken breasts

-3 tablespoons curry powder

-2 teaspoons butter

-1 small onion

-1 tablespoon yellow mustard seeds

-1/4 cardamon seeds

-1 15 ounce can tomato sauce

-1 1/2 cups reduced sodium chicken broth

-1 1/3 cups sweetened dried cranberries

-1 cup frozen cranberries

-1 tablespoon minced ginger


-cilantro (for garnish)



1.) Heat oil, then cook chicken in medium heat for 8 minutes until it begins to brown. Add 1 teaspoon of curry as well, and mix the spice thoroughly.


2.) After 8 minutes, transfer chicken into a bowl for the meantime.

3.) In the same pot that the chicken was quickly cooked in, add butter, onion and mustard seeds. Cook until onions turn brown and the seeds begin to pop. Should take roughly around 4-5 minutes of cooking in medium heat.


4.) Return the chicken and all the juices accumulated into the same pot. Stir all the onions, mustard seeds, and chicken together. Then add the remaining curry powder. Cook together for 5 minutes or so.

5.) Add cardamon seeds. Let it cook for another 5 minutes.

6.) While waiting, thaw the frozen cranberries in the microwave for a minute or so.

7.) Stir in the tomatoes, broth, dried cranberries and thawed cranberries, ginger, and salt. Bring everything to a boil, then reduce heat to a simmer and let it cook for 15-20 minutes. Remember to stir occasionally.

8.) Serve garnished with cilantro.

9.) ENJOY 🙂


Truthfully, this recipe is incredibly delicious and super easy!!! This recipe can also feed 5 to 6 people in one sitting OR it can be stored in the fridge for 2-3 days after cooking.

With love,

Mary Dezleigh Teodosio.

Black Sambo – My Favourite Filipino Dessert

May 13, 2017

Dear Readers,

Growing up in the Philippines, my mother would often bake plenty of desserts for me! (Hence, why I have a sweet tooth) My favourite dessert which she makes ohh sooo well is a Filipino dish called “Black Sambo”. Each time I eat Black Sambo, I am reminded of my mother and how she makes the best Black Sambo ever!!! Since it is Mother’s Day, I recreated this recipe in her honour. This recipe is very, very, very close to my heart as it is something that reminds me of home and of my mom’s kind love.

Although this recipe can never beat my mom’s, it is the closest I can get to hers. 

Lastly, this recipe is one in which I look forward to making for my future kids! This one is for you mom!! Thank you for taking your time in making Black Sambo for me during each holidays, birthdays, special events, and whenever I asked you for it. I love you so much!!! HAPPY MOTHER’S DAY TO YOU!!!



First Layer – Chocolate

-3 tablespoons gelatin (or 3 packs of Knox Gelatin)

-1/2 cup cold water

-1 1/4 cup boiling water

-3 cups chocolate chips


1.) Pour cold water into a bowl, then add gelatin. Stir thoroughly, and allow the gelatin to set for 3-5 minutes. The gelatin will start to turn into a mushy “jello” like substance.

2.) In a large metal bowl, add the chocolate chips and the gelatin together. Then pour in the boiling water.

3.) Whisk everything together, until a creamy and smooth consistency is achieved.

4.) Pour the chocolate layer into a 9×13 inches glass pyrex container

5.) Refrigerate until firm. Waiting time is roughly around 45 minutes to one hour.

NOTE: Start preparing the second layer (cream) after 45 minutes of placing the chocolate layer in the fridge. The first layer must be firm before you can add the second layer on top. This step will ensure that your layers will not blend together.


Second Layer – Cream

– 1 cup boiling water

– 2 tablespoons gelatin (or 2 packs of Knox gelatin)

– 1 300 mL condensed milk (I used President’s Choice)

– 2 170 mL thick cream (Preferably, use the Carnation brand)


1.) Dissolve gelatin completely with boiling water

2.) Add condensed milk and thick cream. Stir until you create a creamy and smooth texture.

3.) Pour the cream layer on top of the chocolate layer.

4.) Refrigerate the Black Sambo until the cream layer is firm. It should take roughly around 2 hours to solidify.

5.) Cut and serve with chocolate syrup or on its own!!!



Happy Mother’s Day to all the wonderful, strong, and beautiful mothers out there! I hope you give this recipe a try and maybe you can make this for your moms too! Here are a few photos of my beautiful mother and I from way back then:



With love,

Mary Dezleigh Teodosio.

VEGAN 3 INGREDIENTS PANCAKES – Banana, Oats, and Almond Milk

May 3, 2017

Dear Readers,

A month ago I started to apply the vegan diet into my life. However, due to the fact that I got busy with school (finals season), I slightly gave up on my vegan diet and returned to my regular diet. Now that school is over for the season, I can finally restart my vegan diet!!!

Here’s a quick breakfast or brunch recipe for you!! This is the Vegan 3 Ingredient Pancakes!

Prep time is around 5 minutes and cook time is around 10 minutes (give or take). This recipe is enough for 1 person, and creates 2 medium sized pancakes.


-1/2 cup quick oats

-1 medium – large banana

-4 tbsp almond milk

-1 tbsp coconut oil (for frying the pancakes)

For the sauce:

-1/4 cup frozen blueberries

-2 tbsp maple syrup


Let’s begin!

Step 1: Gather pancake ingredients

Step 2: Combine all pancake ingredients in a large bowl. Mix until smooth.


Step 3: Heat pan and add the coconut oil

Step 4: Fry pancakes as 2 even sized circles. Fry until you reach a light brown colour and pancakes are in a solid form.



Step 1: Defrost frozen blueberries for 45 seconds to a minute in the microwave (reach that syrup consistency and the berries should be soft, not mush). The berries will release some juice which will be the perfect sauce for your pancakes.

Step 2: Add the berries on your pancakes. Then drizzle the maple syrup for more sweetness!

Step 3: ENJOY 🙂


With love,

Mary Dezleigh Teodosio.