Trail Mix

There is no diet that will do what eating healthy does. Skip the diet. Just eat healthy! ~Anonymous

It's been ages since I made a post here, Oh I miss blogging. Well you know, it's been a very busy year for me.. both kids go to school so it means lots of homeworks to do, lots of teaching and playing and cleaning and cooking! Hurrah for all the moms like me! Yey!!! Since I needed enough energy to do all the momsie-tasks, I made healthy snacks to fuel my day. So I'm going to share a full-pack energy boosting treat, it is one of my favorite "pick me up" snack because it is so easy to prepare and you can bring it wherever you go! You only need nuts and dried fruits for this yummy treat. Hmmm, do you have a guess what it is? Yes, it's a trail mix! (clap clap clap)

Some trail mix contains high cholesterol and calorie ingredients, salt and loads of sugar. So for me to control these "not so good things", I make it a point to make my own trail mix. This has no salt or added sugar. You'll only get the natural subtle sweetness from the raisins. Nuts and raisins goes well together. Although raisins are dried, it has this moisture (odd but true) that makes the nuts easy to chew and swallow and its sweetness really complemented the smoky taste of nuts. To make the mix more flavorful, I "dry roast" the nuts. Dry roasting means roasting without adding oil or fat. It gives your trail mix a deeper, bolder, smoky flavor. This is really a perfect treat for you especially when you're busy. Just munch a handful and you'll get enough energy to do your work. 

So here it is, my homemade trail mix!

INGREDIENTS:
Almonds, whole (raw)
Cashew Nuts, halved (raw)
Peanuts (raw)
Raisins

PROCEDURE:
1. Dry roast the nuts (almonds, cashew, and peanuts). You can roast it in the oven at 175C/350F for about 10-15 mins or until it gets the brownish color. Stir or shake the tray so it will be evenly cooked. You can also pan-roast the nuts, just what I did! Just heat the pan or skillet and put all the nuts. Stir or shake the pan occasionally. 
2, Let it cool for a couple of minutes.
3. Add the raisins. Mix.
4. Put it in a sealed container.
5. Grab a handful and enjoy!!!

QUICK NOTES:
1. If you want the nuts to cook evenly, bake it in the oven. I used the skillet to cook it that's why some parts are browned, some are not.
2. You can add chocolate chips to make it more enticing to eat especially for the kids. Use the dark one for a healthier choice.
3. Don't limit yourself on the kinds of nuts and dried fruits. You can use pecans, macadamia, walnuts, dried prunes, peaches, mango, etc. Mix 'n match! You can also add seeds like pumpkin or sunflower seeds on your mix.
4. Just a reminder, dried fruits are higher in calories than the fresh fruits because they are more concentrated once the water has been removed. So if you're a diabetic or watching your blood sugar, please limit yourself in eating dried fruits.
5. Store it in a sealed canister or container. It will last for a few months if properly stored.

Happy day always,

Rhea

Kare Kare

I love healthy stuff and junk an equal amount. Whatever I'm craving, I go for it. I'm never trying to lose weight - or gain it. I'm just being. ~Kelly Clarkson

If you're not on a diet and craving for traditional Pinoy food, try to cook Kare Kare. I used pata ng baka (ox legs) because it's so delicious. The broth of the ox legs tastes like milk (swear!), so creamy... fatty... beefy!

INGREDIENTS:
1 pata ng baka (ox leg), cut into pieces
1 bundle pechay tagalog or bok choy
1 bundle sitaw (string beans), cut into 2" long
4 pcs talong (eggplants), sliced
1 medium size banana bud (white part), sliced
1 pack mama sita kare kare mix, dissolved in 1 cup water
1 Tbsp peanut butter
1/4 cup rice flour, toasted and dissolved in water or 1/8 cup cornstarch dissolved in water
2 Tbsp annatto or atsuete seeds
5 cloves garlic, chopped
2 medium size onion, chopped
canola oil or any vegetable oil
water (enough to cover the ox leg pieces, about 1 inch above the ox legs)
salt and pepper to taste
bagoong alamang (shrimp paste)

PROCEDURE:
1. Rinse thoroughly the ox leg. Put in a large pot and fill with water. Make sure that the ox leg is completely covered with water. Add 1 Tbsp salt then bring to a boil and remove the scums as it rises. Once it is boiling, reduce the heat to medium-low. Cook for 2.5 to 3 hours. I cooked mine for more than 3 hours, until the meat easily falls off the bones.

2. Add the peanut butter, kare kare mix, and the rice flour or cornstarch mixture. You'll notice that the sauce will begin to get thicker. I added rice flour/cornstarch because I want the sauce to be thick.

3. Heat a little oil in a pan or skillet. Add the annatto or atsuete seeds, stir for a couple of seconds until it releases its color. Remove the seeds from the pan. Add the onion and garlic. Cook for a few seconds. Add the vegetables (eggplant, string beans, banana bud) except for pechay. Cook for 5-7 minutes.

4. Transfer the cooked vegetables in the pot. Season with salt and pepper. Add the pechay and cook for 3 minutes, covered. Turn off the heat.

5. Serve with rice and shrimp paste (bagoong alamang) on the side. Share and enjoy!

see the broth? look at the color then taste it! it tastes like milk with lots of fat! LOL! super love it!

QUICK NOTES:
1. If you don't like ox legs, you may use other parts like ox tail or ox tripe or beef slices. You can also use pork slices or pork legs or even chicken. Seafood kare kare is also great!
2. I used kare-kare mix for this recipe, but if it is not available, just add the quantity of peanut butter (about 1/4 cup) and also add 1/2 cup grounded peanuts. If you want the authentic one, don't use peanut butter, just use 1 cup grounded peanuts. 


Happy day always,

Rhea