Staying healthy means eating the right types of food that will nourish you and make your gut happy. What we tend to forget is that food is the most basic and accessible medicine there is. When we consistently feed our body the wrong types of food, we experience symptoms such as bloatedness, brain fog, chronic headaches, and lethargy. This is your gut’s way of telling you that it is not getting the right nutrients it deserves.
Remember, a good gut equals a healthy and strong body. These budget-friendly recipes are easy to prepare and follow. The ingredients are also easily found in your local market or grocery store.
Do share with us a photo or video when you’re done cooking the recipes. Happy eating!
Sweet Potato Toast
- 1 large sweet potato
- Butter or olive oil
- Pinch of salt and pepper
- Toppings of your choice: Nut butter, fruits, egg, etc.)
- Slice the sweet potatoes lengthwise (about 1/3 inch per slice) to make them look like toasted bread slices.
- Spread butter or brush olive oil on top and season with salt and pepper
- Put in an oven toaster and toast for about 5-6 minutes (or until fork tender).
- Remove sweet potatoes from oven toaster, and cool on a wire rack before adding toppings.
- Sweet potato toast with avocado and egg on top.
- Sweet potato toast with almond butter sliced bananas and toasted cashews.
- Sweet potato toast with cream cheese, blueberries and chia seeds on top.
Steamed Ginger Chicken w/ Asian Coleslaw (Served with Brown Rice)
Ingredients for Steamed Ginger Chicken
- 2pcs. Small chicken breast
- 1 tbsp. garlic (minced)
- 1 tbsp. ginger (minced)
- 2 tbsp. sesame oil
- A pinch of salt and pepper
- Combine the minced garlic, minced ginger, sesame oil, and salt & pepper in a bowl. Mix until well incorporated and rub on the chicken breast and let it marinate for an hour.
- Steam the chicken for at least 20 mins.
Ingredients for Asian Coleslaw (Serves 4)
- ½ red cabbage (shredded)
- 1 pc. Carrot (thinly sliced)
- ½ green cabbage (shredded)
- 1 bunch cilantro or kinchay (chopped)
- 1 pc. Red bell pepper (thinly sliced)
- 1 pc. Yellow bell pepper (thinly sliced)
For the Dressing
- ½ cup apple cider vinegar
- 3 tbsp. coco sugar
- 2 tbsp. sesame oil
- 2 tbsp. sesame seeds
- ¼ tsp. salt
- A pinch of black pepper
- In a large bowl combine apple cider vinegar, coco sugar, sesame oil, salt, and sesame seeds. Add ground black pepper and mix until sugar is dissolved.
- Wash all the vegetables and slice or chop all into what is specified in the recipe.
- Add all vegetables in a bowl and pour in the dressing. Toss until everything is mixed well.
Note: Ideally, it is best to make the salad at least 30 minutes before consumption
Cusidong Isda served w/ Adlai Rice
- 4 cups rice water or regular water
- 4 pcs. Tomatoes (quartered)
- 1 tbsp. ginger (sliced)
- 1 pc. Small white onion (quartered)
- ½ kg tuna fillets
- ¼ cup calamansi (juiced)
- 1 pc. Green chili pepper
- 1 bundle kamote tops
- 1-2 tsp. Salt and pepper
- In a casserole or pot. Pour in the rice water/water. Add the tomatoes, ginger and onion. Let it boil for 3-5 minutes.
- Next add the calamansi juice, tuna, and green chili. Continue to boil until the tuna fillets are cooked.
- Add the kamote tops and season with salt and pepper. Continue to simmer for another 3-5 minutes.