Eating out quickly racks up costs and calories, they said. Even seemingly healthful restaurant meals―a salad or a kebap sandwich―can be nutritional pitfalls when supersized portions and mystery ingredients factor in. The calorie counts may shock you. But sometimes we don’t care about it, the important is it is enjoyable. With a little planning, it’s easy to transform leftovers into healthy, affordable lunches. With this entry you can compare how our lunch portions stack up―nutritionally and money-wise―to their counterparts at popular chain restaurants.

The lechon paksiw was leftover last Wenesday from our dinner which prepared by my son “Oven Lechon”. And the “kalunay Dinengdeng I just added, because the kalunay leaves was leftover from my lunch last time. I said ! MY LUNCH” because nobody from my two kids eat it just the two of us, hubby and I. I used to cooked vegetables as alternative with meat dishes in this case. simply pure vegetables without meat in it.
To me, Leftovers for Lunch represents one thing we should be thankful for as far as food goes. That is, there is actually leftover food to eat. Most people waste a ton of food every year. I’m as guilty as the next person of that.
Rememebering my mother in-law the time she was with us here in Vienna, she was always telling me…” Sa Pilipinas maraming tao ang nagugutuman, pero dito maraming pagkain ang natatapon…kung malapit lang ang Pilipinas maraming buhay ang matutulungan”!!!

We all know that home made is cheaper than eating out and that’s what I do, except when hubby is here.
One thing I learned about many vegetarians here: they sure love to complain about the lifestyle “they” chose so they can get on their high horse about their superior moral/nutritional/ethical being. The majority of the population are omnivores. So buzz off to your Veggie Times.




My hubby’s cooking, kind of Ilocano dish (inabraw art)
Sometimes….nakaka…miss ang mga lutuing sariling atin. Lalo na yong mga native dishes ng bawat provinces na natutunan natin sa mga ancestors. Masarap balik-balikan ang mga ito. Simple lamang pero masarap din.


* 1 whole Tilapia
* Eggplant
* Okra
* Bitter Melone/Gourd
* Chilli
* String Bean (Sitaw)
* 1 Onion
* Anchovy sauce (bagoong isda)


***So take it from my hubby Folks!

NECK of PORK (Hubby’s Cooking)

Hubby is in the kitchen cooking for dinner today. We are having neck of pork, with cabbage, small eggplants and mushrooms. It smells good and I will let you know how that goes. It’s 9 oclock here so I hope I don’t have nightmares by eating so late. Of course we have’nt been going to bed untill about 12 midnight. It’s weekend, so kids are allowed to stay late.

I tell you; you can’t find this RECIPE anywhere. Kasi nga “IMBENTO” ni hubby…kung baga experiment niya, but it turned out so good!
So what happened after cooking…..”PINUTAKTI” ng 2 kids namin. I think they’re too hungry, kaya hindi na makaantay na matapos ihain sa hapag-kainan…hehehehehe..to see just check out the Video down here:


* 4 pcs. Neck of Pork
* 3 to 4 cloves Garlic
* 1 Onion
* 1 broth cube
* 1/4 head Cabbage
* about 4 to 6 pcs. small Eggplants
* 75 g Mushrooms
* some Soy sauce
* 3 tbsps. Vinegar
* Salt


Having dinner infront of television while watching TFC is so cool!
Kaya ubos ang neck of pork ni hubby. Madali lang ito lutuin. Binali-baliktad lang niya sa kawali na natimplahan ng asin lamang, sa sariling mantika until medyo mag-brown at set aside. Take note: sa sariling mantika, huag maglagay ng extrang mantika, basta painitin muna ang kawali. Saka idinagdag ang mga gulay. Na natimplahan ng broth cube, toyo at kaunting suka. Hinain na mya kasamang mainit na kanin.


Dinengdeng or Inabraw is an Ilocano dish, which is classified that “baguong” soup based dish. It contains more baguong soup base and fewer vegetables unlike pinakbet.

My mother in-law usually add the following vegetables: Jute leaves (Saluyot), pods (dahon ng sampalok), leaves of the horseradish tree (malunggay, dahon at bunga), squash and blossoms, alakon blossoms (Himbabao or Baeg), leaves and fruits of bitter melon (dahon at bunga ng ampalaya), sponge gourd (patola or kabatiti), string beans and shoots, bamboo shoots, bottle gourd, eggplant, okra, winged bean, and wild potatoes.

While my mother prepare it with the following vegetables: Kamote tops, vine spinach (Alugbati), chayote leaves and shoots, chilli peppers, bananablossoms, cassava tubers, whole taro but the small ones, purple yam and oyster mushrooms.

But this one is my hubby’s version and his favorite vegetables!
Sometimes he add leftover fried fish, or other meats, to the dish.
My 2 kids eats the fried tilapia but not the soup and vegetables.
Usually the dish is only for the 2 of us (my hubby and I).


* 1 medium-sized Tilapia, fried
* a bunch of string beans, sitaw
* about 3 tbsps. Baguong (preferably baguong balayan, sauce)
* 200 g winged bean, sigarilyas
* 200 g small eggplants
* 200 g okra
* 1 onion
* 1 tomatoe


—First fry the tilapia. In a pot boil a cup of water or more, according to your preference. Add the tilapia head for more taste.

—Pour in the baguong sauce which is mix in hot water and add string beans and winged beans, cover and let it boil.

—Then add eggplant, okra, tomatoe, onion and tilapia. Cover and let it simmer over medium heat until done.

—Serve while hot with rice.



ALL ABOUT MY COOKING “KALUNAY or KULITIS” (Red Spinach or Amaranth Leaves)

“KALUNAY or KULITIS” On the nutritional value of indigenous vegetables, the study shows that these contain varying amounts of protein, fiber, carbohydrates, vitamins and minerals.

KALUNAY or KULITIS – iCookiTravel

Kalunay, is usually used, or cook as a veggie along with other vegetables on a Philippine Ilokano recipe called denengdeng where vege’s are mixed together.



* about 300 g fried horse mackerel
* 1 kg Kalunay
* 3 tbsps. Anchovy sauce
* 2 pcs. tomatoes diced
* 1 red onion diced
* about a cup of water



👩‍🍳Cooked with lentils, bamboo shoots, shrimps and dried “alamang” or tiny shrimps. From farm to the table, my daughter and I we picked from the farm for free.

👩‍🍳Here two ways of cooking it, hubby cooked with his all-time favorite fried sea bream and my niece Jen cooked it with mung bean or monggo in Tagalog with minced beef and eggplant.