Focus Weekly: Food and Fiesta

Showing posts with label Food and Fiesta. Show all posts

Thursday, March 5, 2015

Get your fruit fix

If the produce at the supermarket looks like it’s seen better days this time of the year, hit the other aisles. The Journal of the Science of Food Agriculture found that canned and fresh peaches had similar levels of antioxidants; folate; vitamins A, C, and E; and other nutrients.

Dried

Often higher in fiber than fresh varieties, dried fruit is ideal for snacking and a great source of instant energy. But it’s also higher in sugar and easy to overeat, so make sure to practice portion control.

Squeeze pouches

Fruit purees make it simple to get your recommended daily allowances on the go. Look for 100 percent-fruit varieties without high-fructose corn syrup or preservatives.

Leathers

These chewy strips of dried, pureed fruit may have added sugar, but as long as it isn’t the first ingredient, they’re a healthy alternative to candy.

Frozen

They are often flash-frozen in the field, which locks in nutrients, and are sometimes even healthier than fresh produce that’s been tucked across the country. Add them to smoothies or muffins.

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Wednesday, February 25, 2015

A rice cake that’s downright incredible

A rice cake that’s downright incredible

Puto–the famous rice cake in the Philippine cuisine that gives an authentic experience to the masses. Who would dare not to know? It starts with the bite, bringing perfectly steamed quality and delicious aroma. You talk to people that have had an experience with puto; they always talk about its addicting taste.

It’s a food that’s not just approachable, but yea special to the Filipino culture.

Many of the most inspiring success stories are built in the most common places, and told in a language that’s understood by all. They are wonderful tales of determination, dedication, and hard work.

A household in barangay Dinalaoan Riverside, Calasiao, Pangasinan treasures a true story of sacrifice, of years of commercial struggles, and of preserving the significant title and crown of Calasiao being the home of the famous puto. For quite a number of businesses ventured in that trade, Bella’s Calasiao Puto Special stands tall and firm among Calasiao’s economic pillars.

Rodulfo Dela Cruz, Mang Rufo, as he is widely known, is the man behind the successful enterprise–humble, simple and with an unmatched faith in God. It was these qualities that helped him and his family rise from poverty into royalty. He perpetually worked for more than two decades for the business to thrive. But don’t think he isn’t putting his own spin on things as puto can obviously seem a simple recipe. He and his family work hard to keep the business as flavor-driven as possible. “By ‘flavor-driven’, I mean our ingredients are from scratch,” he explains. “They’re selected based on quality, not necessarily on price point.

Bella’s was named after his eldest child, Florbella Pascua, who later took on the business. She and her five siblings were raised with puto as bread and butter. As the puto market expands, and demand for higher production tagged at the Dela Cruz’ sleeves, troubles came to light. That’s when Pascua suggested ‘innovation’ in answer to their business needs.

The loved bite-sized rice cakes have gone colors. The color change came with variation in tastes also–from the sweetness of the traditional white puto to flavors like pandan, ube, banana, mango, strawberry, and cheese. Still, the business is able to capture that perfect Filipino taste they’ve been remarked for. New customers always find their way to their puto by word of mouth passed on by one satisfied customer to another. The idea turned out to be lucrative.

The Dela Cruz’ seized each opportunity to avail of the technological skills their business so needed for a long time. As a result, they became aware of the important areas that have not met specified standards in food manufacturing. Bella’s went through a major shift in its management and operation.

Its location was redesigned to conform to good manufacturing practices. In the now 120-square meter area are 2 rice grinders, 25 sets of lanson and covers, and three stainless tables where the cooked puto are removed from the molders. Food safety and sanitation were underlined.

The growth in Bella’s is evident in the product familiarity reach. It is in the extent of the malls and markets it supplies with its famed products. Its food label is displayed for sale in the grand racks of SM Clark, Market-Market Taguig, Robinsons Calasiao, Bayambang, and stores in its host municipality, Calasiao. Bella’s also serves as an academic venue for students from different universities in the province, and outside. (John Louie dela Vega/FOCUS)

PHOTOS

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FOOD & FIESTA

FOOD & FIESTA

Bolinao’s Seafood Fad and everyone liking it

While traveling to see North’s own version of Boracay—Patar Beach, I stumbled across an interesting wisdom that most memorable restaurants are cunningly rested in the not-so-obvious places. And true to that experience, Bolinao is unmasked to a promise of tempting sensations.

A lot of people have ventured to this third class municipality over the years in search of some sort of a dream. While tourist centers flock the place, I was left with a cryptic reference to the deadly sea urchins regularly harvested at Isla Silaki. Which begged the question: “What the hell does it taste like?!” and “Where can I find one, anyway?”

It’s certainly a place where only few know how this remote fishing enclave was distinctively put to map. Bolinao is probably best known for the controversial hard coal spill on 2007, and its American-built Cape Bolinao Lighthouse at Patar that rises 351 feet above sea level atop Punta Piedra Point, a towering hill of solid rock which is the sharp point of Cape Bolinao itself.

I thought I’d use this dubious idea for a framework to investigate its beauty that people oftentimes dispense with taking multiple photos yet don’t know a place’s history. And as the spine of my section I’m starting to call “The Hungry Plate”, looking at various storytelling structures settled on terrific food is a pretty, good-looking template. Hear ye, hear ye!

So what I found out—about Bolinao—about its food, was entertaining. I hope it does to you, too. It’s an experience I’m certain you would clamor for.

Bolinao Seafood Grill Atbp., situated along the Arnedo-Balingasay Rd., and a stone's throw across Tummy Teasers, is a place where succulent saltwater fish and shellfish are served. While definitely one of my favorites, I advise you get the crew’s take on which of their dishes would best satisfy you.

There are two reasons why I say this. First, most restaurant owners’ game plan is to figure out what their community is missing, and fill that niche. Secondly, they simply want to share a dish they’ve always loved, but can’t seem to find in the cities they’ve chosen to call home.

From the outside, I thought it was a beer patch owing to the suspended lights and stilt houses. It’s not air-conditioned but since the dining area has pawid instead of galvanized iron for roof, it made the dining experience relatively cool. There were also constant breezes, and the warbling of the wind was music to my lethargic ears.

A plate of medium-sized freshly-cooked shrimps costs P160 to P190, depending on bulk; mussels costs about P120 per serving. I also demanded for pinakbet because it would be a sin not to devour one being in the Ilocos region, and some grilled pork because I’m a meat person. I like nothing more than fatty, tender, juicy meat. It’s a dish that when finished, leaves you feeling refreshed and satisfied.

Their rich and visually stunning seafood soup cradled in either an aromatic butter or light, flakey shells, has won my appetite. But that’s broth. Wait ‘til you have a taste of their intensely-flavored deep-fried bangus served on a bed of rice. Black peppers permeate a covering of delicious bread crumbs. Make sure to smear a little of the bottom of your plate with bagoong to ensure you get plenty of sauciness in every bite.

“All the people that come here are really knowledgeable. We get that question all the time. ‘What’s the most popular? What’s your favorite?’ And we answer them back, ‘Well, what do you like?’ We have varieties of seafood, meat, and vegetables. Chances are, there’s going to be something on our menu that you’re going to respond to.

We don’t want to give you our experience; we want you to have your own experience”, says Maricho del Fierro, proud owner of the restaurant. (John Louie dela Vega/FOCUS)

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A new and healthier you

It might not be everybody’s cup of tea, but it should be everybody’s glass of juice. While the earth is constantly shifting zones, autoimmune diseases arise from an inappropriate immune response of the body. As someone who advocates in healthy eating, boundless energy and positive outlook on life are indispensable–two things one shouldn’t take for granted.

Riding the cloud to the future is not difficult; we have ways. Subsistence is in our nature. But displaying a healthy lifestyle is getting people in their feet and moving, and making them realize the need to save our lives. Here are 12 tips for a new and healthier you:

1. JUST SAY NO! to processed and prepackaged foods full of sugar and salt.

2. DRINK UP, and set a goal to drink more water than before.

3. DREAM ON, and get more sleep.

4. EAT MORE COLORS, to welcome more plant-based foods.

5. MOVE MORE, and take a brisk walk or try a new indoor activity like rebounding or taking a dace class.

6. JUICE DAILY, a diet rich in fruits and vegetables can decrease the risk of diseases like cancer, heart failure, stroke, diabetes, and mental illness.

7. CUT THE SUGAR. Filipinos have a sweet tooth. Choose muscovado or coco sugar.

8. SHOP SMARTER. Go out of the way to get fresh, local ingredients or find a farmer’s market.

9. GET SUPPORT. Spend more time with like-minded friends and family who will help make healthy habits that last.

10. FIND EATING-OUT OPTIONS. Make a list of healthy eating options away from home. Research restaurants online; look for juice and smoothie bars and health food stores.

11. TACKLE TASTE. Eating healthy does not mean giving up flavor. Use herbs and spices.

12. TRY REBOOT. Consume more fresh fruit and vegetables using a weight loss program designed to help you break unhealthy eating habits, and start you on a quality food with nutritional values. (Photo courtesy of eatingmanifesto.wordpress.com)

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Tuesday, October 28, 2014

Xmas staple flavors hands down: Tsokolate and Hamon

It's the most wonderful time of year…as Harry Connick, Jr. whispers in my ear. The Ber months has tipped off good news to humankind. Yes, Christmas is just around the corner as the world's longest Christmas season unfolds!

Stockings and ornaments are readied with care in hopes that St. Nick soon will appear for a plateful of cookies. It’s the time when everyone becomes generous, and pulling out their friendly plastic rectangles called ‘credit cards’ isn’t confronting. Then, come January, when they look at their bills, they utterly wonder why they lose half of their savings.

Go figure!

But there is more to Christmas than bills. For example, everyone is happier. Then, there is the king of all decorations, the big enchilada, the head honcho, and the trees! Tell me what is more fun than standing the tree up, putting it together, and decorating it? It's a hustle but in it, it’s all fun!

However, if there’s one reason why the holidays are “more fun” here in the Philippines, it must be because of the way we celebrate: with food, lots of it. It's Christmas for heaven's sake! Just don't have too much eggnog though!

Who doesn’t love chocolate?

The centuries-long Spanish colonial period introduced us to numerous concoctions that were so delectable they earned a well-deserved place in Filipino celebrations, like the Filipino Christmas feast. One of the most scrumptiously pleasant tasters by the Spaniards was the Tsokolate.

Tsokolate is a hot chocolate drink made of tableas. Tableas are chocolate tablets made from pure cacao beans that are ground, dried, and roasted. Some families add different flavors to the tsokolate, and these recipes are passed on from generation to generation.

Chocolate de Batirol

Hot chocolate, and the Filipino take on its tsokolate, is best enjoyed in cool areas such as Baguio. The summer capital’s best known haunt for tsokolate is none other than Chocolate de Batirol at Camp John Hay.

Though the place is rather low-key and casual, their signature drinks make it a city hotspot that shouldn’t be missed. Two in particular stand out: the Chocolate de Batirol Traditional Blend, which is perfectly rich and thick with little bits of cocoa that you can enjoy; and the Chocolate de Batirol Baguio Blend, which adopts as well- known element of the City of Pines–the flavor of strawberry. (Photo courtesy of findgoodbaguiofoods.wordpress.com)

Tsoko.Nut

Proudly nationalistic, Tsoko.Nut Batirol is known for cooking all their food with a slight Pinoy twist This little café haven has been popping up in many places in Manila, but as their name suggests, they’re still best known for their traditional and innovative takes on the Pinoy favorite, tsokolate batirol.

Tsoko.Nut has an extensive list of tsokolate variants, from the classic Tsokolate Ah Batirol to several sugar-free offerings. (Photo courtesy of thepeachkitchen.com)

All about ham
Filipinos channel Western influences in naming ham as one of their Christmas feast must-haves.

No Noche Buena or Christmas basket would be complete without a whole glistening slab of ham peeking out. Since lechon is much too impractical and expensive to give away, ham takes its place in many Christmas parties at the center of the table.

The history of Christmas ham may be traced all the way to England and brought in the Philippines in the Spanish era, but there is no doubt the Filipino way has been perfected through the years.

Sweetened, glazed, and dipped in pineapple sauce, eager diners pair it with rice, bread and pasta, or nibble on it by itself. Different variants can be bought from the market, but a few popular types–and brands–can definitely be counted on year in and year out as favorites.

Hamon de Bola

This type of ham is very familiar to the Filipinos, who may find themselves digging into in every time December rolls around. Hamon de bola is characterized not just by its round shape but also its sweetness. It has become a Christmas tradition to present a good-sized hamon de bola during Noche Buena, and Pinoys often stick to tried-and-tested brands.

Chinese Ham

Chinese ham is as popular in the country as hamon de bola, maybe even more so. This cured ham has the sweetness that most Filipinos love so much, but combines this with a distinct saltiness that people seem to prefer over other kinds.

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Monday, October 27, 2014

Get your fruit fix

Dried

Squeeze pouches

Fruit purees make it simple to get your recommended daily allowances on the go. Look for 100 percent-fruit varieties without high-fructose corn syrup or preservatives.

Leathers

These chewy strips of dried, pureed fruit may have added sugar, but as long as it isn’t the first ingredient, they’re a healthy alternative to candy.

Frozen

They are often flash-frozen in the field, which locks in nutrients, and are sometimes even healthier than fresh produce that’s been tucked across the country. Add them to smoothies or muffins.

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Romana’s sweet and nutty pleasure

It seems, I am comfortably aware; a perfect metaphor for much of Mangaldan’s food diversity. From meaty gracious to going nuts.

One of the things I’m always looking at as I travel is the stories that are yet to unfold. And if there’s a regular feature, a common thread wherever you go, it’s that the best chronicles come from the most challenging backgrounds. And it is without doubt that the greatest, most beloved, and iconic dishes in the pantheon of gastronomy originated with the hard-pressed, hardworking people—all of them began with the urgent need to make something good and reasonably sustaining out of very little.

Romana De Vera is an example. She is the woman behind the peanut brittle enterprise, and from whose the brand name is used. In 1958, she made peanut brittle just for the family and friends but started cooking for a townful of hungry mouths when demands were realized.

Filipinos like peanut brittle (sugar-coated legumes) that are hard to bite and addicting to eat—my own childhood version of chocolate. Romana looks deceptively simple; thick, rough chunks of brittle with large, whole peanuts that shatter easily, and tastes awesome—it is buttery and caramelly at the same time, and the peanuts definitely add that extra layer of greatness to the package.

Serving consumers for the past 5 decades, Romana still maintains the same homemade quality it was known for. The only choicest ingredients and meticulous procedures are used and observed.

“The procedure in making the peanut brittle from when I started this business until this day up is still the same; only the formula is developed,” Romana said. Nothing less from the pioneer in Philippine peanut brittle confectionery!

From peanut brittle, they’ve also branched out to manufacture other Filipino treats which now include peanut adobo, greaseless peanuts, homemade peanut butter, Spanish chocolate, ube halaya, etc.

So when you finally succumb to its temptation, and it’s unlikely about minutes later that you realized you’ve already eaten half the container, do not worry. Because the guilt you feel doesn’t take the edge off your enjoyment; it is just that good.

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Eating disorder impelled by media influence

Eating disorder can become anyone’s adversary. A well-coped and rational man is unguaranteed safe from meeting, and eventually, having the condition. It is a hinged belief of the physical, mental, and emotional credence on mere dieting, where in fact; it hasn’t been so, cleverly.

We are being battered daily with facts about everything from everywhere with the outburst of information technology. We are being attacked with new information at every turn with this entire media. We are told what is new, what is popular, what is good, and what is bad. And whether we acknowledge it or not, it influences our choices.

This health indisposition is deemed to be a serious behavior problem, as it is generated solely on their urge to losing weight: media influence.

Though culture, as one of the etiological factors leading to its development is part of the craze, it is seen less controlling than that of the media, which most, on the subject agrees that both are directly connected. The media and body image have long been dependent upon each other to set styles and trends. For years, society has let the media set the standards of how men and, particularly women, are supposed to look in order to be attractive, and all-well effective. Unfortunately, many of these standards are unlikely for a normal person to achieve. In the depths of despair, as they say.

When actors and models, or any individual aboard in a profession that relies largely on appearance are depicted as idyllic, (because they are thin), eating disorder and media are once again solidly linked. Typical women feel pressured to do whatever they feel is necessary to emulate and live up to these criteria. They won’t see themselves desirable unless they are wearing a size smaller than their original number.

There may be an index of pressure to look a certain way, and that we can’t reproach these individuals for succumbing because we’re all, anyway, guilty of feeling vulnerable, but the fact that health is taken at risk; that is alarming. We should always be reminded that this is not strictly vanity issues, and encouraging the act is exclusively misconduct.

One of the many ways that the media and body image promote eating disorders is through the constant display of women wearing next to nothing or tight fitting clothing; or men fancying the 6-packed abs. Aside from these outlandish spectacles are comments spawned regarding the advertisements. It is such as these that give people the impression that unless they are 5’8’’ in height and 100 pounds in weight, they are perceived fat and ugly.

Eating disorders and the media have come under fire on more than one occasion in the past years. Even singers, who felt they had put on a pound or two, started using a slenderizing filming technique to shoot their music videos. The finished product came out looking unnatural, although the singers were certainly slender enough. This comes to show that when you interview a number of women, you would be hard-pressed to find one who is happy with their body because of the standards the media sets. In this respect, media may contribute to low self-esteem by promoting thinness as the way to gaining love, acceptance and respect.

The relation between media exposure and eating disorders is very constricted. Media continues to model unhealthy eating attitudes and behaviors. One of the ways we can protect our self-esteem and body image from the media’s often narrow definition of beauty and acceptability is to become a critical viewer of the media messages we are bombarded with each day. If we assent to the media messages about attractiveness and body shape and size, then it will have an effect on the way we think about our bodies and ourselves. We should be prompted that dieting doesn’t make us a happier person, and overall successful.

The underlying, and funny question though is “What would happen if all of a sudden, “thin” wasn’t “in”, would people then pig out to gain weight?” (Louie dela Vega/Photo courtesy by: www.huffingtonpost.com)

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Friday, September 5, 2014

Don Armandos: Your destination resto in Pangasinan

It’s all about food from Pinoy realms–the spaces where succulent flavors and spices meet.

There’s so much rejoicing in chowland, and it takes place in one of the most exceptional diners in Calasiao, where crushed seasonings, and food gen and passion, seem to appear from all directions.

Don Armados is an “ihaw-ihaw” restaurant, located in San Miguel, Calasiao that feels like an old-school sanctuary for people who want to just relax and enjoy the pleasure of company and eating good food.

The brick wall design brings in a calm sense of Mesoamerican sophistication, and yet customers partly realize that authentic Filipino cuisines are served in this place.

Fact is, I chose to focus on eating—and meandering through the aroma of dishes because I was fortunate enough to go there with a uniquely qualified guide. Actually, it’s one of the things that hooked me earliest and most irrevocably about Don Armados: the spices, the strong flavors, the mouth searing sauces and dips, and the delicate interplay between sweet and sour. Everything, yum!

When the owners brought a wealth of Pinoy kick to the aristocracy of their dishes, a new food exploration took hold. Worth their weight in gold, Don Armandos sparked good reviews, and changed the way Calasiao residents eat. They hoped to cross culinary boundaries of their own with the flavors they put on their dishes. And they strive to provide that responsibly.

Husband and wife, Teng and Architect John Paulo Bauzon are as different as night and day. She’s the feisty personality; he’s the gentle giant. Her food interests unquestionably come in a slice of pizza, and he’s are predominantly Pinoy, fashioned by the cooking of his supportive parents who started out an eatery in Dagupan, and whose brother’s exposure to the world of food is communicable.

“We want people to walk away feeling good about what they’ve eaten...physically and mentally”, said JP Bauzon.

Bauzon understands that people want a plethora of choices. He has seen the evolution of Calasiao from a primarily commercial district to the next rising industrial gem of Pangasinan due to the greater awareness of the public to diverse culinary styles, which he deemed is a good thing to offer variety of food in the restaurant.

Wanting nothing more complicated on a hot day, Don Armandos’ feel-good food is scrumptiously light; not overly-filling, but not skimpy either. It’s exactly everything you would want: from bangus bathed in fresh coconut water to savory binagoongan meat, creamy leche flan, and doughy pizza generously topped with pepperoni.

The desire to restore and preserve Filipino cuisine was the inspiration of the couple-partners. They don’t copy recipes, instead, take concepts and later indigenizes them to suit Filipino tastes. It is this diversity and history that Don Armandos seeks to preserve by offering a menu in a manner which is authentic as possible—living up to is namesake as an expression of greatness and uniqueness in Pinoy flavors.

Perhaps, the greatest example of Calasiao’s status of a growing food hub is Don Armandos
emergence. And with its successful home-cooked specialties, it is poised to take its place amongst other destinations in Pangasinan as the next great foodie paradise.

It is truly the pinnacle of its owners’ vision of creating their creative masterpiece in the province.

Top picks

For appetizers, one can try the Crispy Kangkong. This recipe is very much like your
typical vegetable tempura. But the quality of relish comes from the batter.

Don Armandos seems to have perfected their concoction because unlike other similar
recipes, it does not make you want to forget about the freshness of the vegetable.

Among their signature dishes are their “Nakabuyangyang na hito” (fried catfish in butterfly style) and Sizzling Pork Binagoongan.

The slow cooking process prepared with the freshest ingredients makes both meats tender while giving individual dishes a very savory taste. The sauce’s creaminess adds another
complexity.

There’s no denying the love affair Filipinos have with all things sinfully sugary. And if there ever was one dish that embodies this, it would be the leche flan.

Don Armandos’ Leche Flan is fresh and delectably tempting: from the creaminess of the custard to the heapful of caramelized sugar. There’s definitely that melt-in-your-mouth-goodness moment.

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Wednesday, August 20, 2014

Healthy eating the sexier way

In today's quick fix and fast food world, some people seem to forget how to live and eat healthy. But eating healthy doesn’t have to be complicated. With the right kinds of food, you can stave off heart disease, stay slim, and boost your immune system. With the help of Grace Daag, healthy meals and snacks for your perfectly healthy diet is now achievable. At the age of 20, Daag is now starting her own business thru diet deliveries.

Having been in a School of Nutrition and Hospitality Management, she learned some techniques from her nutrition and culinary arts course. She was also trained as Pilates instructor.

"I was once a chubby kid with low self-esteem. I also experienced being teased in school for being matakaw and mataba. It was difficult, and was heartbreaking for me to see a slim girl eating the same food like I do but never gains weight. Maybe because of our genes, or slow metabolism. But I realized that knowing these factors isn’t an excuse not to do anything about it just because it was normal. So that’s when I started to live a healthy lifestyle", shares Daag.

Before starting her business, she enrolled in Lifestyle Classes offered in HenySison and Sylvia Reynoso Gala Culinary School both in Manila.

Gourmet Pao is a home-based business located in Rosales, Pangasinan where she makes her own recipes and nutrition program for those who want to monitor their eating habits. Diet deliveries are more popular in Manila area since they have HappyDiet, FitnessGourmet and SexyChef. And for the first time, this kind of healthy program is now in Pangasinan.

"I want to share to my fellow Rosalinians what I have experienced and learned in Manila. I noticed that a lot of people here in Rosales are starting to be health conscious. I want to offer this service here; a wayto also give back to my hometown. I can’t just claim the “Pangasinan’sSexy Chef” title since I’m not yet a certified cook, although hearing that is music to my ears. I want to have a business while doing what I love the most. I just hope I could share my knowledge in the entirety of Pangasinan", shesays.

Daag offers diet programs which include 3 healthy meals (breakfast, lunch, and dinner) for 5 weeks. Her food selection contains a range of gluten-free, sugar-free, low-carbohydrate, high-protein, low or non-saturated fat, and high essential fatty acidrecipes. The program costs P1800.

However, for those who can’t afford the dietary meal program, she prepares single order snacks/meal including carrot puto (P135, 15pcs/pack), wheat puto (P150, 15pcs/pack), zucchini puto (P135, 15pcs/pack), Chinese fresh lumpia (P60), vegetarian wheat-bun siopao (P350 6pcs/pack), vegetarian pasta (P70), chicken sandwich (P50), and fresh raw juices (P120/bottle).

Experts say that both regular exercise and diet are equally important. They are both important. A person who considershaving a weight loss must remember three important things—the 3 P's. P1 is Psycology. Have a specific, measureable, attainable, and time bound weight loss goal. Have a clear and powerful "WHY" in your mind. T. This motivates YOU.

P2 is Physiology. Begin by: eating 500 less calories/day; walking 10,000steps/day; sleeping 8 eight hours/night; and taking vitamins.

Lastly, P3 is the Physical. Once you have your mind right and your calories under control, now, begin a concreter exercise plan to get fit.

Tessa Lalican is one of Daag’sregular clients. Aside gym routine, she also enjoys eating Daag's recipes. For her, living healthy and fit is a mindset, and ultimately one’s choice.

"I tell her that what she makes are always delicious. I don’t have to worry about my food intake. Although, it has got to do with discipline also, that’s why I exercise regularly or as much as I can”, Lalican added.

Daag never stop enrolling at different culinary schools. She's now studying how to make organic longganisa, tapa, tocino, and corned beef.

On her final words, Daagreminds Focus’ readers who want to live a healthier lifestyle: “Don’t overwhelm yourselvesby achieving many changes all at once. Take baby but sure steps. Just do your best, and remember that the main goal here is not to lose weight but to live healthier and longer. Enjoy every moment of it. And yes, don’t quit. Good luck!”

To order, you can reach her thru mobile at 0926664902.

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Get your fruit fix

A rice cake that’s downright incredible

FOOD & FIESTA

A new and healthier you

Xmas staple flavors hands down: Tsokolate and Hamon

Get your fruit fix

Romana’s sweet and nutty pleasure

Eating disorder impelled by media influence

Don Armandos: Your destination resto in Pangasinan

“We want people to walk away feeling good about what they’ve eaten...physically and mentally”, said JP Bauzon.

Healthy eating the sexier way