Mini Fruit Bowls


I was trying to incorporate my freshly picked mint as a garnish for these mini fruit bowls. Right after work, we went to Stop and Shop and found these Grapery Moon Drops, these grapes with a one of a kind shape that taste so heavenly sweet. Cylindrically-shaped grapes by Jack Pandol, 3rd Generation Ca Grape Grower, his email is, added these unique grapes to my other fruits. And I will show how they look like in the next picture below.



1 box of mini oval bowls (got mine from Party City)

few slices of half a mango



moon drops cylindrical shaped grapes or any green or red grapes


1. Wash all the fruits, paper towel dry them very carefully .

2, Assemble the fruits and the fruit slices in an oval bowl, repeating the color scheme in each bowl.

3. Garnish the top with any of your favorite miniature stems like mint, basil or lemon leaves as the last finishing touch. You may cover each bowl with Saran Wrap and place in the refrigerator if you are not eating it yet.

As always, Masarap! (Delicious!)







Hot Almond Milk Peanut Buttered Bramblewine Tea


Hey, Julie Rybitskiy, have you noticed the owl mugs you gave to one of  your Fav Nurses like me? Anyway, this is my way of thanking you and also I was about to hang our clothes outside in our pocket garden on this early morning  and didn’t realize how balmy is the sudden 61 degrees right now, this 30th of August and I need something hot, pronto! before i head to the garden. So I created this hot tea with a twist and I like this very much with the accompanying breads and sugar-free doughnuts from our nearby bake shop. Who could resist a sesame ball? Ingredients are already laid out here,  you just need the measurements, Okay? Remember that this is a non-GMO, Natural, Vegan, gluten free and Kosher PB Trimmed powdered Peanut Butter, only 85% less fat than traditional peanut butter.


1 cup. of hot water

3 Tbsp. PB Trimmed powdered peanut butter ( Find it in walmart,,

1 cup Organic Almond milk

1 tsp. Nature’s Promise Organic Coconut palm sugar

1 bag  of Tazo Organic Bramblewine tea (decaffeinated)

1 tsp. Agave nectar


1. Steep tea in a cup of boiling water for few minutes, make it mild or strong according to your preference then mix powdered peanut butter, add another cup of almond milk, stir well in a bigger mug. Add coconut sugar and add Agave nectar if you want it a little bit sweeter. Stir again.  Enjoy while still brimming hot.

So this is it, folks, a tea with a different twist that you and your children will like too. Only 1.5g from 15g  total fats and only 80mg  from 150mg sodium found in your ordinary peanut butter in oil and you can serve it cold too by adding  crushed ice.

As always, Masarap! (Delicious!)















Unguilty Pleasures: Yaourt Aux Fruits en Coupes A Dessert


I am always fascinated with the French language and sounds sexy to my ears but hard to pronounce anyway, my creation is called Fruit Yoghurt in Dessert Cups. I bought these Botticelli Coupes A Dessert (Dessert Cups), my youngest son already opened the box and tasted it and he said that they are so good. These cups are premium dark chocolate, not only certified gluten-free and Kosher check, also Canada made. I have 4 left inside the box and making our fridge more cramped, so lets get creative and see what other ingredients we can utilize from our tiny fridge.



fresh strawberries

fresh blackberries or blueberries

Chobani Greek yoghurt

tiny slices of yellow apple

tiny slices of ripe mango


1. Wash, drain and paper towel dry all the fruits and herbs carefully.

2. Drain off the excess water from the yoghurt  and make it smoother by  stirring the contents very well with a teaspoon.

3. Cut the strawberries in halves and layer them inside the chocolate cups, spoon yoghurt in the middle and insert some fruit slices and only 1 blackberry into each cup. You may add a basil, mint or lemon leaves for a flash of more  green color.


Amazingly simple and fun to create.

As always, Masarap! (Delicious)




Home-made Red, Orange & Purple Potato Fries


Commercially prepared French Fries are not good for our diet but I will tell you that you can make your own in a fun and healthy way , control the salt and be able to choose a variety, fresh from your nearby organic farm stand or grocery store and I also  need to put to good use my Progressive Julienne and Slicer which  I bought from Woodbury Common Outlet many summers ago. Also I am off these weekend so I have ample time to hit and miss the recipe and come out swinging after successfully making it, worthy of your precious likes. So let me show you the few ingredients and I just can’t control myself nibbling on them or  I might finish them all as I prepared only a piece each of the red, orange and purple potatoes.



1 piece each of a red, orange and purple potatoes

2 Tbsp. coconut oil

1/8- 1/4 tsp. Himalayan pink salt

a pinch of cayenne pepper

Progressive Julienne and Slicer or any mandolin slicer ( if you have none, you can thinly but very carefully slice them with a very sharp knife)

a micro-wave oven

1/4 gallon Ziploc freezer bag


1. Wash, brush and dry all the potatoes. Adjust the slicer to no. 2 medium thickness and turn the option button on the right side to slice not Julienne. Angle the slicer for efficient slicing and slide the potato until you complete slicing them perfectly, careful not to slice your finger as it very sharp. You can buy the protective finger guard but I don’ t have one as I bought it on sale.

2. Pour 2 tablespoon of oil into a Ziploc bag and add the potato slices, shake to coat.

3. Spray Canola cooking spray into a large plate, arrange the red and orange potato slices in a single layer, microwave for 5 minutes until crispy depending on the temperature setting of your oven. Continue until you finish them. Gather them into a porcelain covered container like what I have below. Don’t expose to an electric pan and keep it covered.IMG_6612

4. Now microwave the orange potatoes for 6 minutes or longer until you achieve the crispness you desire. Sprinkle salt and a pinch of cayenne pepper for added zing to it. Carefully distribute the flavorings gently as they break easily. Once it cools down, you may store in an airtight tin can container if there will be any more left for storage like on this picture below.


As always, Masarap! Just simply amazing to prepare!








Colorful Spring Rolls w/ Shrimp & Peanut/Almond Butter Sauce



I was so fascinated with these spring rolls that my coworker Zoe was always bringing in, but I unfortunately lost the recipe she gave me. Also, I finally got some rice paper with English instructions on the back, so I finally prepared some rolls for dinner and I have only 4 pieces left to showcase as it is very healthy. My son said it tasted like a fresh garden harvest. I gathered the fresh scallions and the basil from our pocket garden. Let me show you the ingredients as I am about to cook other dish also this afternoon.




1-12oz. Bang Trang Ba Co Gai rice paper

1 lb. shrimp (de-veined, boiled 3min/drained)

2 hard-boiled eggs (sliced)

4 pieces water chestnuts (peeled/ sliced)

carrot, cucumber, mango, red and green bell peppers (sliced in thin matchbox)

1 head of lettuce

1/4  of red cabbage head (sliced thinly)

few sprigs of scallions, cilantro & basil

half of a ripe avocado (sliced thinly)

For the Peanut/ Almond Butter Sauce;

juice of 1/2 of a lime

3 Tbsp. orange juice

2 Tbsp. rice wine vinegar

3 Tbsp. fish sauce

1/2 Tbsp. soy sauce

1 Tbsp. coconut palm sugar

2 Tbsp. Skippy creamy peanut butter

2 cloves garlic (minced)

1/2 inch fresh ginger (minced)

2 Tbsp. Bragg apple cider vinegar

2 Tbsp. Kirkland almond butter

50 ml water

Your ingredients would more or less look like this below.



1. Soak a piece of the rice paper in a wide basin with a very warm but not hot water. Submerge well for 5 seconds then lift off from  the basin and wiggle the last drop of water then lay flat on a dry wide tray, gently pat dry with a paper towel then flip and dry also the other side, be swift as the paper softens immediately.

2. Layer the shrimp, lettuce, basil, cilantro then vegetables, water chest nut, egg and mango. You may experiment and layer specific ingredients you would like to showcase from the roll.

3. Fold the bottom side and the left side of the rice paper, enclosing the contents, rolling up tightly from your left side going to your right then fold the top to finally finish it, carefully avoid stacking it together with the rest of the rolls as they stick so easily.

4. Mix all the ingredients for the sauce and stir well and add sliced scallions and cilantro.

As always, Masarap!



















Flavored Organic Chicken with Purple Potatoes, Sautéed Spinach and Mangoes


So pumped up by Fresh Direct Commercial on Alexandra Napoli’s Spin on 10 Garlic Clove Chicken and mesmerized with the purple potatoes!  Asked my youngest son, Rich to buy me purple potatoes and brought me ‘Gabi’, a pale bluish starchy vegetable we added with our ‘ Sinigang Pompano’. Anyway, I found it at the back of my favorite grocery store. I bought 12 pieces and I only cooked 6 pieces so I have some left for my next creation. So let’s see the ingredients below.


Remember the recipe on Flavored Organic Chicken & Sauteed Spinach with Pan-fried left-over rice. You can use that recipe if you want that flavor but if you’re getting lazy, you can sautee 6 pieces of smashed garlic cloves and fry the salt/ pepper seasoned chicken until it gets brown on both sides and add few spoons of chicken broth until the broth dries up & you have a golden chicken.


few pieces of drained boneless chicken breast

6 cloves of garlic (peeled/smashed)

3 cloves of garlic (sliced)

coconut oil for frying

2 shallots (sliced)

6 pieces purple potatoes (washed/brushed)

few slices of lime

half ripe mango (sliced)

bundle of long stemmed spinach

1/4 tsp. crushed red pepper flakes

2 small packets of butter or coconut oil


1. Follow the recipe of the previous posting on Flavorful Organic Chicken or just follow the other recipe in my introduction here. Set aside.

2. Boil potatoes with its skin, covered with enough water on low simmer  for 20 minutes until tender, drain the water and in the same pot, add 2 very small packets of butter or 2 tablespoons of coconut oil, mash gently and set aside.

3. In a hot wide pan, add a tablespoon or 2 of coconut oil and sautee the sliced garlic and sliced shallots and 1/4 teaspoon of red pepper flakes until caramelized, scoop some and place atop the chicken. Fold the long stemmed spinach to accommodate in the pan, stirring to combine the flavors and if getting dry, add a drizzle of balsamic vinegar and salt and pepper to taste. Sautee the spinach in 2 batches.

4. Plate while still hot, garnish with few slices of mangoes and lime.

As always, I couldn’t sleep until I made this dish and share with all of you. And I found out that Fresh Direct order for 10 Cloves Garlic Chicken is $ 22 dollars and change for 2 servings, not bad really! I am not sure if including tax. Anyway, I’ve researched and  prepared the recipe  according to  my own preferences  and it’s fun! My first time to boil Purple potatoes! Try it! And a big shout out to Alexandra Napoli whom I bumped into via Instagram! Thank you to WordPress, FB, tweeter, Instagram and Vistaprint, I received my orders so early than I expected so happy now to clean my mess in the kitchen, sleep and get ready to my 2 12 hours of my weekend work. Wish me good luck guys and gals!

Peaches, Masarap! (Delicious)





Flavorful Organic Chicken & Sauteed Spinach with Pan-fried Left-over Rice


Hi, folks so happy that I am back to the keyboard after a 12 hours of work last night and my duty to cook for my family as usual so I have this recipe today that is good for a small and big family. So, let me show you the ingredients in the following picture.



2  7 lb. bag of organic boneless chicken breast or legs and thighs

1 and 1/2 Tbsp. each of coconut vinegar or Braggs Apple cider vinegar, olive oil, fish sauce and soy sauce

1 lime (sliced)

5 cloves of garlic (finely mashed)

4 inch of fresh ginger (finely mashed)

4 sprigs of Rosemary

1 lemon (sliced)

1 green chili (seeded/finely minced)

1 Tbsp. coconut sugar

1 Tbsp. sesame oil

6 inch leeks (pounded/sliced)


left-over chilled rice

a bundle of spinach

1/4 tsp. crushed red pepper flakes

3 cloves of garlic (minced)


Kirkland Signature Aged Balsamic Vinegar of Modena


1. Wash, rinse,  then dry the chicken in a colander while preparing all the other ingredients.

2. In a huge bowl, mix all the ingredients except the chicken and the lemon slices. Place the chicken in a Ziploc freezer gallon bag then pour the mixture into it. Place horizontally in the refrigerator, keep marinated for 24 hours, flipping the bag in a few times to evenly combine the flavors.



3. The following morning, drain the chicken with its juice in a colander and discard the liquid.

4. Bake the chicken in a single layer in a pre-heated 450 degrees F oven for 10 minutes, then flip the chicken and lower down to 350 degrees F for another 10 minutes. Pick the chicken with a tong leaving the extracted juice in the baking tray.

5. Brown the chicken in a Delonghi convection oven as to your preference, making sure that you don’t burn, only brown the already baked chicken. Turn off the convection oven while preparing the rice and spinach.

6. Blanch the spinach after soaking the leaves in water to remove dirts. Drain in a colander and squeeze the water gently after blanching.

7. Sautee sliced garlic in a hot olive oil in a pan, then add 1/4 tsp. crushed red pepper flakes, stirring until fragrant in medium heat. Stir the blanched spinach to the mix, combining the flavors. Turn off the stove and add a drizzle of balsamic vinegar and sprinkle salt and pepper to taste, stir and  transfer to a bowl.

8. Add olive oil and  pan fry the left-over chilled rice in the same pan, stirring continuously with a very low heat, breaking the rice until just warm. Plate as above and serve immediately with sliced lemon to squeeze into the chicken.

As always, Masarap!













Portable Carrot, Egg & Sweet Potato Salad


I am 2 nights off thus I am enjoying my time away from work. We need salad, salad and veggies everywhere so this salad you can carry in any potlucks, picnics or barbecue or any soirée. I used Costco’s multigrain bread, not too deep but enough to make a statement.


1 lb. multigrain bread

3 cage free hard boiled eggs (cubed)

1 sweet potato (boiled/peeled/cubed)

some sprigs of scallions (sliced)

1/2 of a carrot ( shredded coarsely)

1 clove of garlic (minced)

1/4 each of a red and green bell peppers (sliced thinly)

3-4 oz of Gruyere cheese or any plant based cheese (grated)

2 pieces of lettuce leaves

1/2 cup chopped cilantro leaves

2 Tbsp. each of yoghurt, mayonnaise & Almond milk

salt and pepper

2 pinches of cayenne pepper


1. With a sharp knife cut a rectangular shape on top of the bread, remove the top and scoop out the bread, freeze the scooped bread for other recipes soon. Clean up the inside and apply very little coconut oil on it.

2. Whisk the 2 tablespoons each of mayonnaise, Almond milk and yoghurt and season with salt and pepper, add the garlic and 2 pinches of cayenne pepper, whisking well, taste it and set it aside for later.

3. Gently mix the eggs, bell peppers, eggs, carrots, potatoes, scallions, cilantro leaves and cheese. Now whisk the dressing again before pouring into the mixed  vegetables and cheese, gently stirring to combine the flavor well.


4. Layer 2 lettuce leaves covering all the insides of the bread, scoop the salad gently and pack it all in, leaving no spaces in between the bread and the lettuce leaves. Cover the top and the lid separately with Saran Wrap and place inside the refrigerator until ready to bring to your party or picnic.

5. To serve, slice the bread with the salad and carefully place onto each small plate. What a fresh way of serving your salad with fanfare!

As always, Masarap! (Delicious)










Stir-fried White & Brown Rice With Sprouted Mung Beans


Well!…Well!…Well!… With only 3/4 cups of mung beans, I have an abundance of fresh sprouted beans.  I need to create recipes utilizing these precious sprouted beans that you can see here, still  inside the glass bottle where I sprouted them. Anyway, a lot of people can relate with left-over rice, white and brown. So a lot of dietitians prefer the brown rice because it is more filling and with fiber and important nutrients as compared to the processed white rice which is less filling and  with less nutrients and for those dieters, rice is the enemy number one! Worry not as  I just found out that processed white rice are enriched with B1, B3 and Iron as required by law in our United States of America although there’s a decrease in its nutrients’ percentage during the process. Brown rice is whole grain with a good source of magnesium, phosphorous, selenium, thiamine, niacin, Vitamin B6, manganese and also high in fiber. The only downside is that brown rice spoils easily and white rice are processed so it won’t spoil easily after you cook them. So, let’s  get started on this dish.


chilled, left-over white and brown rice

2 Tbsp. coconut oil (divided)

3 beaten eggs

3 garlic cloves (minced)

1-2 cups bean sprouts

1 shallot (sliced)

1 Tbsp. soy sauce

1 small can of mushrooms or fresh ones

salt/pepper for seasoning

lots of scallions (sliced or chopped)

left-over young corn kernels



1. Heat 1 tablespoon of coconut oil in a wide frying pan and pour the beaten eggs after you sprinkle few salt and pepper on it. Tilt the pan to evenly distribute the eggs as if you are making an omelette, sprinkle with lots of chopped scallions like this in the picture. Hey! You may call this Scallions and Egg Omelette! This is one simple recipe already!


You may hasten its cooking to reach this perfection by covering the pan and lowering down the heat so you don’t burn the bottom, let it cool down and transfer to a plate and cut it. Pretty much, you have these ingredients by now.


2. With the same pan, pour the remaining coconut oil and sauté the onions then the garlic until fragrant and translucent. Add the mushrooms and the corn for another minute then the bean sprouts for 2 minutes, stir-frying continuously.

3. Mix in the white and brown rice with  2 huge spoons, stir-frying continuously and thoroughly, add the soy sauce and salt and pepper then add the egg strips and more chopped scallions stir-fry one more time. Taste and add seasonings if you have no issue with sodium. Serve while still hot.

As always, Masarap!



Portable Sprouted Mung Bean Salad w/ Beets Flavored Dressing


Hey there! If you fail to follow my previous posting of a successful bean sprouting, not to worry, you can buy bean sprouts from the Chinese supermarkets. This is so easy, as you just layer up the ingredients in a huge mason jar. You can experiment too but always put the bean sprouts at the bottom so they won’t dry out when you store it in the refrigerator, better to layer them the night before you get to work in the morning but the salad dressing will blow you away, as this amount is just enough for your portable salad and I really wanted a burst of red color and zing to our dressing, hate to use food coloring too!


1 and 1/2 cups of bean sprout

1/2 red plum tomatoes (cubed)

1/4 cucumber (cubed)

1/4 can young corn (rinsed/drained)

1-2 red radish (cubed)


1. Layer the cubed ingredients inside a cleaned and dried mason jar. Put the lid back and put inside the refrigerator. Serve with the dressing, recipe to follow.


Mix 2 teaspoons each of olive oil, lime juice and apple cider vinegar in a cute little jar like in the picture, cover and shake vigorously then add 1 teaspoon each of balsamic vinegar, sesame oil, soy sauce and shake again. Add 1 teaspoon coconut sugar, 2  pinches of cayenne pepper and garlic powder then add a slice of fresh, uncooked beets (minced finely) and a small clove of finely minced garlic. Shake vigorously mixing the red beets color and all the flavors in that cute, tiny jar. Taste if you like the flavors, and adjust the ingredients according to your tastebuds.

As always, continue to create good things out of the ordinary stuffs that are just easily available for our creative minds.  Masarap! (Delicious)