Pepperoni spaghetti (spicy) with water spinach (kangkong), okra, pea pods, and ground pork meat in Mushrooms Sauce. Actually, those vegetables and pork ground meat were leftovers from Thailanna where we had our Halloween dinner. It was too much, their servings are really too much for one person. So we decided to take it out. Now I made a yummy dish out of it with my pepperoni spaghetti. The whole foodstuff feats to spicy spaghetti. We Need Millions of Imperfect Zero Wasters. Recycling leftovers from yesterday. Throwing away food isn’t just a way of money it is downright shameful. How many of the world’s people don’t have enough to eat?……. Just like in the Philippines. 🇵🇭



👩‍🍳Tofu is a culinary chameleon it’s light, easily digestible, cholesterol-free, low in calories, and rich in high-quality protein. It is made from soy milk and has long been considered sacred and a staple food in Asia. My favorite tofu is the extra firm one because it’s the easiest to store and use. It is also the meatiest in terms of texture and more compact than the others. For more INFO please visit my blog and check out the link below.


250g Spaghetti

200g Smoked Tofu

500g Tomato from can, sieved

1tbsp. Tomato Paste

some Olive Oil or any Vegetable Oil

1 Carrot

1 Red Onion

1tbsps. Oregano, dried

some Water

some Salt



My broccoli-shrimps-spaghetti

👩‍🍳Another creation direct from my kitchen. there is this broccoli in the refrigerator which I bought from the farmers market two days ago. And I got a lot of cherry tomatoes from our Terrace urban garden. So I decided to cook something with spaghetti for the kids adding this stuff plus the taste of shrimps makes the whole thing a perfect combination. My daughter added on top some grated mozzarella cheese before serving. That was late Sunday lunch at home. Have a try guys and let me know your thoughts.


250g Spaghetti

1 whole head Broccoli

250g Shrimp

about 250g Cherry Tomatoes, these are from our Terrace urban garden


Salt to taste

Chili Flakes


Grated Cheese, I added Mozzarella Cheese but you can add any cheese of your preferences.



Italian meets Filipino. That’s the highlight of this recipe. I cooked linguine with palabok sauce for Jen‘s (niece) birthday dinner instead of traditional Pancit or Sotanghon in the Philippines. For the toppings I had; small octopus, smoked mackerel flakes, mussels with scallions and crunchy fried onions. As a change from the well-known and popular spaghetti, many chefs regularly use the long, but not round, but flat linguine. These very narrow ribbon noodles are also sold under the name Trenette.

Linguine in palabok sauce

The origin of the pasta name Linguine is exciting. The word linguine is something like “little tongue” in Italian. The narrow ribbon noodles are not only sold under different names but can also if necessary be replaced by other narrow ribbon noodles such as the Bavette, for example. The linguine, which are also popularly referred to as linguini, originally come from the Campania region in Italy. Added with Filipino “Palabok” sauce the thick yellow-orange sauce.


500g Linguine

2 small Octopus🐙, boiled

1 smoked Mackerel, flakes

225g Shrimps 🍤

750g Mussels

some Fish Sauce or Patis

some Olive Oil

Salt 🧂 to adjust the taste

3 packs of Mama Sita‘s Palabok Sauce

A handful crunchy fried Onions 🧅


Lemon 🍋 sliced

6 Boiled Eggs 🥚



👩‍🍳The traditional SOPAS in the Philippines it’s a soup made with pasta, meat, vegetables and milk. Every Filipino child most likely has been exposed to chicken SOPAS. But mine is something recreation from my mother’s SOPAS. Spiral pasta, and cabbage is the main and the vegetable broth not the SOPAS you know from Philippines with milk. Added the last hotdog which was leftover from today’s brekky, ground pork meat, chicken breast fillet, carrot and cilantro that makes the soup taste better. Served with flatbread. Have a try with this version and tell me. Happy Prepping and Guten Appetit!

Spiral pasta and cab


500g Spiral Pasta

1pc Jumbo Hotdog

200g Ground Pork meat

200g Chicken breast fillet

Half a Head small Cabbage

1pc big Carrot 🥕

5 cloves Garlic 🧄

1pc Onion 🧅

3tbsps Vegetable Oil

1 Liter Vegetable broth

a handful Cilantro, chopped



#mealprepforfamily #lockdownday37 #covid19

👩‍🍳Cheese fennel sauce is a wonderful pasta recipe specially for the cold season. Simple, spicy and very substantial! Fennel sauce is a light and wintry pasta recipe. Fits as a starter or main course. Fennel due to its high source of nutrients like vitamin C and Potassium, it helps in lowering the blood sugar levels. Fennel has also been found to protect our livers from harmful chemicals. Often used in homemade cleansers such as juices or smoothies. Try this cheesy pasta for sure you will love it. 👩‍🍳Thank you so much for dropping by here. Please don’t forget to like, share, and subscribe for more Recipes around the Globe and Eating as Medicine on my YOUTUBE Channel.

Spaghetti with fennel-cheese sauce


250g Spaghetti

3pcs small Fennel

2tbsp Vegetable Oil

2tbsp chopped Parsley

1 Onion 🧅

5 cloves Garlic 🧄

1tsp Caraway seeds powder

1tsp Turmeric

Salt to taste

250ml Whipped cream

100g Cheese of your preference

some Chili flakes, optional



#mealprepforfamily #lockdownday13 #covid19

Eggplant 🍆 goes well with fish, meat, and pasta or the vegetable are served as main course, appetizer as well as salad. Now it is spring time the start of more salads and vegetables will be included in my daily meal prepping. Eggplant is low in calories and carbohydrates but high in fiber and non-starchy vegetable. It is a good source of potassium. Day 13 of lockdown for us here in Vienna. With pasta and eggplant landed on the table for lunch. Cheap and easy recipe for home prepping meal.

Eggplant-Carrot Pasta


150ml Tomato Purée

250g Spaghetti

2tbsp Linseed oil or any vegetable oil you have

1pc Onion 🧅

3 cloves Garlic 🧄

3pcs Tomatoes 🍅

2pcs Carrot 🥕

2pcs Eggplant 🍆

2tbsps Tomato Paste

1tbsp Dried Basil leaves

1/4Liter vegetable broth

1tbsp Dried Oregano

Salt 🧂 and Pepper to taste

some Cheese for topping ( optional)



Pasta contains strong carbohydrates that keep us full for a long period of time. Thanks to diverse and uncomplicated combination options, it is one basis for many dishes, whether vegan with beans, mushrooms and vegetables or with different types of cheese, meat or fish. Here I cooked with spicy sardines from can and cabbage.

Cabbage and Sardines in Pasta


half a Head Cabbage

250g Spaghetti

2 cans Spicy Ligo Sardines

some Salt

2tbsp Linseed oil

4 cloves Garlic

2pcs white Onion

150g Bacon

10g fresh Rosemary

some Water


🇮🇹FUSILLI con POLPETTINE (Fusilli Pasta with Tiny Meatballs)

Now cooking just like in Italy, but not exactly it is iCookiTravel‘s recipe and you are in my world. Using full grain-Spelt pasta, Spirelle or spiral noodles are often called in German and homemade tiny beef meatballs. This recipe yields for four persons. Please don’t forget to subscribe to my YouTube channel, thank you for visiting here you can also leave some lines at comment box I want to hear from you too.

Fusilli con Polpettine


500g Full grain-Spelt

1pc Onion

1pc Carrot

1pc Zucchini or Courgette

2tbsp dried Basil leaves

some Water

390g peeled Tomatoes, chopped

1tbsp Beef broth powder

1tbsp Coriander powder

200g Cheese of your preference

2tbsp Coconut oil

Some Salt and Pepper


500g minced Beef

2tbsp chopped Chive

1pc Egg

some Salt and Pepper

2tbsp Tapioca flour

2tbsp Coconut oil to brown meatballs



Throwback, some of my home food prepping during the time my cousin Gie and her son was with us. During their Europe vacation.

That was linner, the first meal I prepared for my cousin Gie and her son. Oven trout, salad, Sarma ( stuffed cabbage), and knuckle of pork (Stelze) and because we are Filipinos rice is a must!

Here again brekky with boiled Frankfurter, toast bread, strawberry in sour cream, coffee and tea. The time my cousin Gie and her son took their vacation in Vienna. Of course my doggy Mary and Riyad also on the picture.

My spaghetti requested by Noah, Gie’s son (cousin). Bolognese is the sauce I made for them with grana padano cheese plus salad and sliced apples. Someone requested for coffee and tea too.

Food memories brekky a la Pinoy (Filipino) too heavy never again! Imagine; fried rice, longganisa, fried tuyo, scrambled eggs, sunny side egg, and for dipping vinegar with chili spicy of course plus tea and coffee Jesus Christ! What unhealthy life style never again!