Nearly 30 years of marriage life with all ups and downs we are getting stronger than ever from day to day of our life. As we go on this journey, thinking 🤔way back before our two kids came into our life and now for me it is a huge changes. Living their own way of life, hubby and I just like before just the two of us with my two doggies. 🐶
Cooking for two not for four anymore, missing something, letting go of your adult children is the hardest part.☹️
My Kitchen something that always makes me smile 😃 and is the happiest place for me. Where hubby and I bond most of the time when we’re at home.🏡
He came back from flea market brought me a bunch of string beans and smaller eggplant 🍆 I don’t know how many varieties of green beans gives, but I know one thing that it offers many health benefits. Hubby’s cooking 👨🍳 small eggplant 🍆 and string bean with fried 🐟😋👍 grateful for this.
Middleneck clams with vine spinach (alugbati) and mushroom 🍄 which are surprisingly high in iron, broth is so tasty.😋
A vegetable soup with broccoli 🥦 carrot 🥕 mushrooms 🍄 or Champignon, chickpeas and noodle 🍲 was for breaky after seven and half hours of night duty gave me strength.☺️
Boiled corn 🌽 cob and mongo or mung bean with camote tops (talbos ng kamote) no rice 🍚 at all since 2013. Camote tops consuming it in moderation is a good source of energy, vitamins, minerals and is low in fat and sodium. And is also ideal💡 for diabetic patients.
Here is boiled camote tops, sliced tomatoes 🍅 and “Bagoong balayan” (Fish Sauce) with calamansi for deeping. 😋 #hubby’s cooking 👨🍳 so grateful to him😘
Above photo is spinach, corn 🌽 kernels, squash flowers with pork belly was viand for dinner 🍽
Summer was too long this year and these are the last flowers from my pumpkin 🎃 and cherry tomatoes 🍅 which is in my living room now. It’s too cold outside. And picture above the last harvest of squash flowers I cooked with.
Tilapia fillet with sautéed Mangold lots of garlic and mashed carrots 🥕 my diabetic.🍴
Oh my “gulay” with saluyot (Jute leaves), pumpkin a Hokkaido, okra, bitter gourd (ampalaya), and string bean (sitaw).
Squash, string bean, bitter gourd and okra with “alamang” (tiny shrimps) season with salt 🧂 cooked just like “laswa with alamang”. 😋
Potatoes 🥔 bell peppers, carrot 🥕 Champignon with turkey 🦃 breast.
Cooking with hubby strengthen our relationship. Science says, couples who cook together stay together.😇
My food journal for the last few months of home cooking, eat out in a restaurant, either alone or with family and friends. Identifying my habitual eating patterns and also trucking what I prepare and eat from time to time, should be accordingly from my dietician’s advice.
As a strategy for eating well with diabetes, poaching, broiling and boiling is good less intake of fat much better. Like saturated fat such as butter instead I usually use margarine, olive oil or canola oil. Or just boiled it like what you see picture above. I don’t have to be a world class chef in order to enjoy the modifications of meals I love. It should be diabetes-friendly and that matters most.
Up here my boiled Saba (banana) with jute leaves and grilled mackerel. I usually eat boiled banana, brown rice, mashed potatoe, mashed carrot or even mashed sweet potatoe (Camote) could be boiled also. For my carb also to add boiled corn.
For more recipes about “KALUNAY” please check it out here:
Red rice and spinach with sardines a very simple and quick lunch for me alone. Someting with greenleafy is always ttasty whatever goes with it. My first time to try red rice was given to me from Nueva Eicija, (Philippines). I should say it is not mine. I prefer the brown one.
In my kitchen it should not be Friday to have monggo. I cook it whenever I’m craving for it. Cook it with spinach, kalunay, mangold, alugbati, ampalaya leaves or even ampalaya (bitter melon), malunggay, or camote tops (talbos ng kamote). Usually added meat, minced meat, fish, shrimps, dilis (anchovy), crabs, or even sausages if you are abroad.
This was lunch at work, wild rice, tzatziki or tsatsiki, and saith fillet (seelachsfilet). Aim to eat fish twice a week. Not only at home but also at work. For more FISH Recipes, please check it out here:
Since January 15 of this year (2018), I’m working fix night shift. Whenever I came home soup is my hearty breakfast. I got told that offen intake of vegetable and legume soup is good. I have to focus on food to reduce the risk of disease, such as metabolic disorders and cardiovascular.
This soup made out of chicken broth, with a little bit of noodles, cabbage, carrot and parsley topped with few shrimps.
A mixture of Hokkaido, bottle gourd (upo), eggplant, and bitter melon (ampalaya) seasoned with Bagoong Balayan (fish sauce) and Magic Sarap from Maggi.
It’s the season of the year again for Hokkaido, Kürbis 🎃 or pumpkin. You could get for only one euro per piece. Today I did cook 👩🍳 it with mix veggies such as bitter melon, “ampalaya” in Tagalog, eggplant 🍆 bottle Gourd or “upo”, and ground meat. Seasoned with “bagoong balayan” a sort of fish sauce. Sautéed first in red onion, ginger and tomato.
* 2pcs. Eggplant 🍆
* 2 to 3pcs. Bitter Melon (ampalaya)
* 1 small Bottle Gourd
* 1 small Hokkaido
* thumb-sized Ginger
* 1 red Onion
* 1 small Tomato 🍅
* 4tbsp. Bagoong Balayan (Fish Sauce)
* Magic Sarap (from Philippines 🇵🇭)
NOTE: Adjust seasoning if necessary according to your preferences. Happy Cooking and GUTEN APPETIT!