Frenchtoast served with trio :)

Stri-fry vegetables and scallop

Smoked duck salad

Grilled Pork belly served with asparagus

Crabmeat cake

Sloppy Joe

Grilled Chicken served with guacamole and grilled brocolli

Ham Omelet

Cheesy Crab Meat And Broccoli Casserole

Ingredients:

• 1 head broccoli, florets only
• 100g button mushroom, sliced
• 1 cup Campbell cream of mushroom 
• 250g  crab meat
• 1/2 c. Cheddar cheese
• Salt & pepper to taste
• 1/2 stick Butter

Directions:

1. Cook broccoli & sliced mushroom until tender; drain. 

2. Preheat oven to 160 degrees C.

3. Put in baking dish, dash of salt & pepper,  butter, add cream of mushroom soup and shredded crab meat and mix together. Sprinkle cheese on top and bake for 35 minutes.

Bacon wrapped pork tenderloin served with coleslaw

Ingredients:

• 1 pork tenderloin
• 3-5pcs slices of bacon
• 1 teaspoon fresh rosemary, finely chopped
• 1 tablespoon of garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 tsp constarch
• 1/2 cup white wine
• 1/2 cup beef broth
• 1tsp dijon mustard
• 1tsp worcestershire sauce
• olive oil
• salt & pepper

Directions:

1. Combine all the herbs, salt and pepper.  Rub seasoning all over the pork tenderloin. 

2. Preheat the oven to 160C.

3. Heat oil in a large grill pan over medium heat. Sear the pork on all sides until browned. Remove from the heat.

4. Wrap pork with bacon and secure with toothpicks. Take your olive oil and coat well.

5. Return the pork to the pan and roast in the oven, basting occasionally with the cooking juices for 35 to 40 minutes. 

6. Scrape up the sauce from the pan.

7.  Heat a non-sticky pan in low heat.  Pour the wine, mustard, Worcestershire sauce and sauce from the pan. 

8. Whisk together the beef broth and  cornstarch then add to the mixture. Stir constantly until the sauce begins to thicken.

9. Serve over the sliced pork.

Poached egg served with spam, salanova, tomato and half slices of cheese and whole grain toast

Salmon Cake

Metabolism Miracle Diet

Do you have metabolism problem like me?

STEP One
The Low carb diet. This will last for 8 weeks. A low carb period to rest our overworked pancreas and liver  and the best part during this stage will also shrink the FAT cells.
The guidelines:
1. Drink at least 64 ounces of water and caffeine-free fluids daily.
2. AVOID gas of more than five hours without meal or snack..Spread your food intake throughout the entire day and even into the night. Within one hour of waking up and right before bed be sure to have a meal or snack.
3. Take recommended vitamins, minerals, and supplements.
4. Choose non-nutritive sweeteners with care. Recommended: sucralose or stevia.
5. Judge the carbohydrate content of packaged food by reading the nutrition facts section.
6. Try drinking green tea daily.
7. Increase your physical activity to include a minimum of 30 minutes, 5 times a week.
8. YOU can do it!
      
      ·        Your energy will increase and you’ll feel happy.

·        You will lose weight and your belly fat will slim down. Your friends and family will notice it.

The foods you can have...

STEP TWO
 This will last for another 8 weeks or until you reach your desired weight. This stage will reintroduce healthy carbohydrates in the proper amount and at the right time, to promote continued fat burning and weight loss. Gently restart the rested pancreas and liver.
 The guidelines:
1. Must eat 11-20g of carb prior to exercising if you exercise before breakfast.
2.  Must eat 11-20g of carb during Breakfast, lunch and dinner.
3. At snacks between meals that are eaten more than 5 hours apart.
4. Must eat 11-20g of carb right before  going to bed at night.
5. If waking up in the middle of the night( an 11-20g of carb snack is recommended but not required.

• Steady weight loss and continued improvements in blood sugar, cholesterol, blood sugar and energy

STEP THREE
A lifetime weight maintenance. Opening your diet to more carbohydrates, including the treats that you may have been missing on Steps 1 & Steps 2.

·        Keeping your health and energy levels in tip-top shape and maintaining your weight loss permanently.

MY PROGRESS REPORT:

Guacamole

Ingredients
2 avocados - peeled & cubed
1 lime, juiced
1/2 cup diced onion
1 tablespoons chopped fresh cilantro
10 cherry tomatoes, quartered
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Salt and pepper

Directions
1) In a medium bowl, mash together the avocados, lime juice, salt and peper. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Mediterranean Fish

Ingredients
2 Tbs olive oil
1 medium onion, thinly sliced
1 clove garlic, minced
1 (14.5 oz) can stewed tomatoes
3 tbs medium hot salsa
1/4 tsp ground cinamon
600g firm fish (such as red snapper)
6 black olives, halved
Salt and pepper


Directions:
1) Preheat the oven to 175C
2) In medium skillet, heat the olive oil over medium-high heat. Add the onions and garlic, and until golden, 5-7 minutes.
3) Stir in the tomatoes, salsa, cinnamon, salt and pepper. Heat until warm, about 3 minutes.
4) Coat a baking dish with cooking oil. Rinse and dry the fish and place it in the dish.
5) Pour the sauce over the fish and sprinkle with the olives. Cover and bake until the fish is flaky, 20-35 minutes.

Chicken with "colored ribbons"

Ingredients:

1 Medium red bell pepper, cut into stripes
1/2 medium yellow bell pepper, cut into stripes
1/2 medium green bell pepper, cut into stripes
1 cup onion slices
1 teaspoon olive oil and 2 teaspoon olive oil and 3 teaspoon olive oil divided
1/4 teaspoon salt and 1/4 teaspoon salt divided
1/4 teaspoon pepper and 1/4 teaspoon pepper divided
3 medium garlic cloves, minced
4 boneless chicken breast halves (preferably  skinless)
2/3 cup broth
1 teaspoon  dried Italian herbs, crumbled

Directions:
1) In small bowl, mix together the garlic, Italian herbs, 2 teaspoons oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Using your fingertips, rub the mixture over the chicken. Preheat the oven at 180C.

2) Heat a grill pan over a medium-high heat for two minutes with the remaining olive oil. Cook the chicken each side until golden brown, about 4 minutes each side.

3) Transfer the grill pan the the oven and bake for 15 minutes.

4) Meanwhile, heat a Dutch oven to medium-high heat with olive oil. Add the bell peppers and onions. Cook for about 8 minutes or until the onion caramelize.

5) Reduce the heat to low. Sprinkle 1/4 teaspoon salt and 1/4 pepper over the bell pepper and onion. Cook for about 8 minutes or until the bell pepper begin to brown. Add the broth.

6) Transfer the chicken into the Dutch oven and increase the heat to medium-high. Bring to a simmer. Spoon some of the broth and bell pepper mixture over the chicken. Reduce the heat and simmer again for 5 minutes.

7) Spoon the bell pepper mixture and chicken onto plates. Spoon the sauce over all.

Beef meatballs served with cauliflower

Burgul wheat, salanova, cherry tomatoes, dried cranberries with grilled sliced chicken tossed with balsamic vinaigrette

Ginger beef ribs stir-fry

Chicken with mozzarella served with salanova, orange and onion salad with balsamic vinaigrette

Ingredients:
2 tbs olive oil
2 tbs butter
2 cloves garlic, minced
600g chicken breast (boneless & skinless)
14 oz homemade chicken stock or can chicken broth
1/4 cup white wine
8 oz shredded mozzarella cheese (part-skim)

Directions:
1) In large non-stick pan over medium heat, heat the olive oil and butter..
2) When the oil is hot, brown the chicken on both sides,  10 minutes per side.
3) Lower the heat and add the garlic the add the broth and wine.
4) Sprinkle the chicken with mozzarella and heat until melted. Serve immediately.

* Serve with served with salanova, orange and onion salad with balsamic vinaigrette

Fish with sauce(Sarciadong Isda) served with cauliflower "rice"

Creamy Shrimp Chowder

This chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites. This tastes even better the next day. Happy dieting!

Ingredients:

2 stalk celery, finely chopped1 medium onion, finely chopped
1 medium green bell pepper, chopped
2 tablespoon chopped fresh dill
2(14 1/2 oz) cans diced tomatoes with herb/s
8 ounces peeled and cooked small shrimp
1 cup homemade chicken stock or vegetable broth
1 Tablespoon olive oil
1/2 cup light cream
salt and pepper

Directions:
1) In a large saucepan over medium heat, heat the olive oil until hot.  Add the celery, onion and green bell pepper. Cook until tender, about 7 minutes.
2) Stir in the tomatoes and cook until warmed through, about 5 minutes.
3)  Add the shrimp, cream, broth and dill. Cook over medium heat for 5-7 minutes. Season with salt and pepper.

Baked salmon served with burgul wheat and salsa

Home-made Beef patty served with guacamole

We’ve been missing burger and their patties in Carl’s Junior, Burger King and McDonalds.  L  So I decided to make low-carb patties without the burger bun. I served them with guacamole as an additional treat. Happy Dieting!

Ingredients:
350g minced beef
150g minced pork
1 onion, finely chopped
1 stem celery, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup carrots, finely chopped
2 egg, beaten
1 tsp basil
1 tsp oregano
1/4 cup flour
1 tablespoons brown sugar
1 tablespoons Dijon mustard
1 tablespoons A1 Sauce
2 tablespoons Worcestershire sauce
2 tablespoons  ketchup
salt and pepper to taste
canola oil
bread crumbs (if needed)


Directions:
1) Mix well all the ingredients except the oil. If it is too wet add bread crumbs.
2) Shape into hamburger patties and cook over medium heat non-stock fry pan with oit.
3) Drain on paper towers before placing to you bun or plate.

If you want to serve with Guacamole