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The Peach Kitchen by Peachy Adarne - 8h ago

To be honest, I haven’t seen fresh danggit from the market until now… or maybe I just don’t notice. ERRR, or I don’t know what fresh danggit looks like because I am so used to the dry danggit we usually eat?

Anyhoo, peanutbutter is a lot like my tatay in a way that he wants to try out seafood that’s new to him or he hasn’t seen yet. We happen to chance upon fresh danggit in the market — which is a little green in color — and wondered what it was. We were surprised when the vendor told us it was danggit and we quickly bought half a kilo.

We thought it would be best cooked as pangat — so Pinangat na Danggit it is.

So what is Pinangat or Pangat? There are actually two versions of Pinangat, one is cooked with water and a souring agent and one is cooked with coconut milk. The sour version is what I grew up with, we love cooking shrimp, and other types of fish as pinangat but we only use tomato as the souring agent. Unlike sinigang, though, pinangat doesn’t have much soup.

We used tomato as it’s souring agent and peanutbutter likes it with a bit of soy sauce — like 1 tbsp. Kung ako masusunod, mas gusto ko patis lang.

So how did we like the fresh danggit compared to the dried one?

Well, it was okay. The fish is meaty and bones are minimal but I think I like the dried ones much better because it’s crispy when fried….

OTHER RECIPES YOU MIGHT LOVE…
Pinangat na Danggit
 
Author: Peachy Adarne
Ingredients
  • 500g fresh danggit, washed and cleaned
  • 6 tomatoes, sliced
  • 1 ½ cup water
  • 1 tbsp fish sauce or soy sauce
Directions
  1. Arrange the tomato slices in a wide pot or pan. Put the fish on top of the tomatoes.
  2. Pour in the water. Drizzle with fish sauce.
  3. Cook in medium heat and bring to a boil.
  4. Simmer until fish is cooked through.
  5. Serve with steamed rice or eat on it's own.
  6. Don't forget the dipping sauce made of patis and bird's eye chili.
Notes
Nutrition Facts

Serving size 100 g

Servings per container 5

Amount per serving
Calories 278

Calories from Fat 54

% Daily Value*
Total Fat 6g 10%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 51g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pinangat na Danggit appeared first on The Peach Kitchen.

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The Peach Kitchen by Peachy Adarne - 3d ago
Super easy Pineapple Fried Rice that uses day-old rice and other ingredients you use everyday to make a flavorful meal.

Remember when I made that low carb and delicious Pineapple  Cauliflower Fried Rice?

READ: PINEAPPLE CAULIFLOWER FRIED RICE

I told you I was trying it out because we were having a pineapple-themed party. It turned out great but of course, not everyone in that party is eating low carb nor do they like cauli rice… so what I cooked for that party was regular Pineapple Fried Rice… and here it is… Tadah!

This is a very easy recipe. It’s just like cooking your regular fried rice but you’re adding fresh pineapples and curry powder. To make it, I just fluffed the rice and sautéed it in olive oil with onions, garlic, red bell pepper, shrimp, fresh pineapple, curry powder, and fish sauce.

TIPID TIP: You can make this with absolutely anything in the fridge too! You can sauté day old rice with leftover pork, chicken, or fish — depending on what’s your ulam the day before. You can add whatever vegetable you have in the fridge too — just add curry powder, fresh pineapples, and a bit of fish sauce and you have yourself a nice Pineapple Fried Rice. Serve it in the carved pineapple to make it look more appetizing (and more sosy!)

BTW, How was your Mother’s Day, mommies? Mine was great! I received these from the kids…

You know Ykaie is into painting and all things artsy fartsy, right? She painted me a Mother’s Day Card and conspired with her daddy to buy me that relaxing Eucalyptus Lavender Oil. She knows it’s hard for me to sleep but that oil is super relaxing, it knocks me out. That’s what we are using now during night time and it gives us a great night’s sleep.

Twinkle made this at school. She traced the message inside the card…

Oh, and we attended a Meet & Greet with Princess Arielle, The Little Mermaid. Twinkle was star struck and she kept on staring at Princess Arielle. It took a few shots before she could look at the camera and smile.

Try this some time mommies (and daddies), especially when you’re looking for something new to cook for your family.

OTHER RECIPES YOU MIGHT LOVE…
Pineapple Fried Rice
 
Author: Peachy Adarne
Ingredients
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small white onion chopped
  • ½ cup shrimp, peeled and deveined (or other meats you have in the fridge)
  • 4-5 cups cooked rice
  • ½ cup frozen peas and carrots
  • 1 large red bell pepper, diced
  • ½ cup diced fresh pineapple (from the pineapple I used as bowls)
  • 1 tsp curry powder (or more)
  • 1 tsp fish sauce (or more)
  • ½ cup chopped spring onions
Directions
  1. Heat olive oil in a non-stick skillet and sauté onions and garlic until it becomes translucent.
  2. Add the shrimp and continue cooking until shrimp turns orange.
  3. Add the cooked rice, red bell pepper, and frozen peas and carrots.Mix well and cook until done.
  4. Add the pineapples and mix well.
  5. Season with fish sauce and curry powder. Stir and taste. Add more, if preferred.
  6. Scoop out in a plate or the hollowed out pineapple and garnish with spring onion before serving.
  7. Enjoy!
Notes
Nutrition Facts

Serving size cup

Servings per container 8

Amount per serving
Calories 404

Calories from Fat 27

% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Trans Fat g
Cholesterol 55mg 19%
Sodium 135mg 6%
Total Carbohydrate 80g 27%
Dietary Fiber 2g 8%
Sugars 3g
Protein 14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Nutrition Information
Serving size: ¾ cup
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pineapple Fried Rice appeared first on The Peach Kitchen.

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The Peach Kitchen by Peachy Adarne - 6d ago

Parang ang yabang ng manok na’to, nakapamewang pa!

One of the many dishes that peanutbutter and I are curious about is Beer Can Chicken. I always cook Pinaupong Manok, Kinulob na Manok on special occasions, and Roasted Chicken but Beer Can Chicken is something I haven’t tried making.

These photos have been sitting in my laptop for a month now. I don’t know why I haven’t gotten around to sharing this so I’m sharing it to you now.

Beer Can Chicken is also called Chicken on a Throne, I think it’s aptly posted today now that the final episode of Game of Thrones in showing…LOL! The chicken is made to “sit” on a beer can. The steam from the beer adds flavor to the chicken and keeps it moist while being smoked.

I made the rub but it was peanutbutter who did the rubbing and the smoking.  To make the Beer Can Chicken Rub, I combined black pepper, cayenne pepper, dried oregano, dried thyme, ground cumin, salt, and paprika and mixed them well. You can brush olive oil or melted butter on the chicken before spreading the rub and put the leftover rub inside the beer can.

Then we smoked the chicken for about 60 minutes or just until the internal temperature reaches 165º in the thickest part of the breast. We let the chicken rest for 10 minutes before attacking…heehee! Sarap! The skin was a bit chewy but the meat remained juicy and tender, kinda like those meaty sausages (yung mga hungarian, kielbasa.. mga ganern). It tastes a bit like it too! We dipped it in a sauce made of sriracha and 7 grains skinny seasoning…

I think this recipe is worth repeating and perfecting ….what do you think? Have you tried this recipe?

4.0 from 1 reviews
Beer Can Chicken
 
Author: Peachy Adarne
Ingredients
  • 1 whole chicken, cleaned
  • 1 can of your favorite beer, we used Heineken
  • olive oil or butter
BEER CAN CHICKEN RUB
  • 2 tsp. black pepper
  • 1 tbsp. cayenne pepper
  • 2 tsp. dried oregano
  • 2 tsp. dried thyme
  • 1 tbsp. ground cumin
  • 2 tbsp. salt
  • 2 tbsp. paprika
Directions
  1. Clean the chicken and pat it dry with a paper towel.
  2. Open a can of beer and poor about ½ a cup into a glass. Hold the chicken above the can of beer and slide the chicken over the can.
  3. Place it on a baking sheet or a round pan and brush it with olive oil or melted butter.
  4. Apply the dry rub to chicken and put the remaining dry rub into the beer can to mix with the beer.
  5. Start your smoker and if you can, set your smoker to 350º and preheat, lid closed for about ten minutes.
  6. Place the chicken in the smoker and cook for about 60 minutes or until the internal temperature reaches 165º in the thickest part of the breast.
  7. Remove from the grill and let rest for about ten minutes.
  8. Serve with a sriracha and soy/seasoning dipping sauce.
Notes
Nutrition Facts

Serving size g

Servings per container 4

Amount per serving
Calories 254

Calories from Fat 117

% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Trans Fat g
Cholesterol 87mg 29%
Sodium 1278mg 54%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 25g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Nutrition Information
Serving size: quarter
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Smoked Beer Can Chicken appeared first on The Peach Kitchen.

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And because may mga pagkakataon na ayaw namin mag-tacos at nachos, we decided to try Hukad at Ayala Mall Cloverleaf. From what I can tell Hukad is a restaurant that originated from Cebu and they serve Filipino dishes.

Here’s what we had for dinner….

We had Green Mango Salad (₱155), a side dish or sawsawan made up of chopped green mango, onions, and tomatoes topped with ssalted egg.  We also had Calamares (₱265). I love their calamares because it was cooked perfectly! Crispy batter and tender squid meat.

We ordered their Lechon Belly but I forgot how much the price is. The skin was crispy and the meat was juicy and flavorful. It was serevd with a soy-vinegar dipping sauce.

It was my first time to see Adobong Talong (₱145) on a restarant menu. Actually first time ko talaga makatikim at makakita ng adobon talong. (Inaadobo pala ang talong? Sabagay, hindi naman sya magrereklamo kung ano gawin mo sa kanya eh no). It was surprisingly good!

To warm our tummies we had Bulalo Soup (₱95), no meat at all — just plain soup and the few veggies that comes with Bulalo like corn and pechay baguio.

We also had Ngo Hiong (₱170), a spring roll that’s popular in Cebu. It was my first time to try it as well but I didn’t like it that much.

That’s it. I remember we were satisfied with dinner and I left with a mental note to cook Adobong Talong at home. Hanggang ngayon hndi ko pa rin nagagawa.. LOL!

The post Hukad At Ayala Malls Cloverleaf appeared first on The Peach Kitchen.

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The last two weeks has been exhausting!! Ykaie had been having her Art classes at the Promil 4 iShine Talent Art Camp. It’s been exciting and she really had fun. After the camp, there was rehearsal and recital. We were never home and we were eating out all the time. It was a bit difficult for us since we were on a low carb diet. We were not on strict low carb but still, temptations everywhere! Nakailang cups ako ng frozen yogurt sa Pinkberry sa SM Aura while waiting for Ykaie during rehearsal.

READ: YKAIE’S PROMIL FOUR ISHINE CAMP 7 ART CAMP EXPERIENCE

After the rehearsal was the recital. We couldn’t be more proud of ate Ykaie and the rest of the iShiners. The recital ended at around 4-5pm. We were too exhausted to go home and we ended up staying the night at Red Doorz in BGC.

READ: PROMIL 4 ISHINE 7 RECITAL : #CELEBRATETHEGIFT

This week we are finally staying here at home and finally we are having some homecooked meals. First up on the menu is this Ginataang Hipon (Shrimp in Coconut Milk). It has minimal ingredients and so easy to cook. Perfect for exhausted human beings who wants to hibernate.. LELs.

Just sauté everything together and simmer the shrimp in the coconut milk. It’s best if you let the coocnut milk clot and produce some oil. It will give out a really nice flavor. Serve this with rice or with cauli rice f you’re on a low carb diet.

Ginataang Hipon
 
Author: Peachy Adarne
Ingredients
  • 500g shrimps, cleaned
  • If using fresh coconut milk, 1 cup coconut cream(first squeeze/kakang gata) + 1 cup coconut milk (2nd squeeze)
  • If using canned, 2 cups coconut milk
  • 3 cloves garlic, minced
  • 1 white onion, chopped
  • 2 pcs green chili, sliced
  • 1 tbsp fish sauce
  • 2 tbsp cooking oil.
Directions
  1. Heat oil in a pan and sauté the onion and garlic until it becomes fragrant and translucent.
  2. Pour in the coconut milk and fish sauce and let it simmer for 10-15 minutes until it evaporates and thickens.
  3. Add the shrimp and the coconut cream. Mix well and let it cook for about -10 minutes.
  4. Add the green chillies and simmer for 30 more seconds. You may add siling labuyo to make it more spicy.
  5. Turn off heat, transfer to your serving plate and enjoy.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Nutrition Facts

Serving size g

Servings per container 5

Amount per serving
Calories 356

Calories from Fat 225

% Daily Value*
Total Fat 25g 39%
Saturated Fat 20g 100%
Trans Fat g
Cholesterol 211mg 71%
Sodium 538mg 23%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 26g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3.5.3251

 

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Ginataang Hipon (Shrimp in Coconut Milk) appeared first on The Peach Kitchen.

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The Ketogenic diet has recently become one of the most sought out low-carb diets. It allows you to mainly eat fats, protein and minimal carbs. It causes your body to switch from getting its main source of fuel from carbs, and turning it into a form of energy called glycogen, to getting its fuel from fats instead and turning your energy into ketosis. Thus, you’re putting your body’s fat burning system to work and significant weight loss may occur.

The Keto diet garnered quite a lot of debate on whether it’s a healthy diet or not. Studies have shown that besides dramatic weight loss, it also helps children or adults with seizures and epilepsy. For people who don’t suffer from cholesterol, the diet actually works. However, you need to follow this diet for a few months before you see actual results. Consult with your doctor or nutritionist if this diet is for you.

Following a diet that restricts certain food groups can be quite tedious, especially if you don’t know what to eat. Below are some recipe ideas you can make in your kitchen with just a few simple ingredients.

Breakfast Sandwiches with Keto Bread

Quitting bread is not easy. Thankfully, many recipes for Keto bread have emerged to satisfy that sandwich craving. For Keto low-carb bread all you need is:

  • 6 egg whites
  • 1 ½ cup of almond flour
  • ¼ teaspoon of cream of tartar
  • 4 tablespoons of butter
  • ¾ teaspoon of baking soda
  • 3 teaspoons of apple cider vinegar
  • 2 tablespoons of coconut flour

Add the cream of tartar to your eggs and whip till it becomes foamy. In another bowl, mix the flour, baking soda, butter, vinegar and coconut flour and blend well. Fold into the eggs and blend well. Grease an 8×4 loaf pan and pour the mixture in it. Bake for 30 minutes in a preheated oven at 375 F. When bread is done, allow to cool before cutting into slices and make yourself a delicious grilled cheese sandwich or a BLT!

Skillet Chicken with White Wine Sauce

This recipe is perfect for a quick weekday dinner. All you need is 4 boneless chicken breasts, season them with salt, pepper and garlic powder, then sear in a preheated skillet with olive oil until golden brown. Cook the chicken for 6 minutes on each side, then remove from skillet. To make the sauce, don’t clean your skillet, but add butter and stir in garlic and onions to cook until softened. Add the wine and bring to simmer as you scrape the bottom of your skillet to mix the brown bits of your chicken with the sauce. Stir in thyme, ½ cup of heavy cream and salt and pepper. Place chicken back into the skillet, reduce heat and leave to simmer for about 5 minutes. Garnish with some fresh parsley when done and enjoy!

Chocolate Muffins

Being on the Keto diet doesn’t mean you can’t satisfy your sweet tooth, there’s always a way to have dessert. These muffins are absolutely rich in flavor.

  • 3 Eggs
  • 3 ounces of Butter, melted
  • 1 cup Almond flour
  • 1 teaspoon of vanilla extract
  • ½ cup of artificial sweetener
  • ½ cup of unsweetened cocoa powder
  • 1 ½ teaspoons of baking powder
  • 2/3 cup of Heavy Cream
  • ½ cup of sugar-free chocolate chips

In a bowl, beat the eggs, vanilla extract and heavy cream. Then add the butter and artificial sweetener of your choice and mix well. Fold in the flour, baking powder, cocoa powder and blend well. Then add the chocolate chips and stir well and pour into a muffin tray that has been greased. Put into a preheated oven for 20 minutes on 350F.

Many people on strict diets can get a little sad and frustrated with the many food groups they must cut out. Being on a diet doesn’t mean food will go bland, there are so many variations of the ingredients you must leave out and the taste will be just as delicious. So get creative, do a little research and make hearty and delicious meals.

The post Quick Recipes You Can Make When On Ketogenic Diet appeared first on The Peach Kitchen.

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Most people enjoy their first cup of coffee as soon as they get out of bed. However, there are those who enjoy coffee all hours of the day. Whatever the case may be, the type of coffee may actually determine the time of enjoyment. Learn more about the culture of coffee drinkers by reading this article in depth.

Pick-Me-Up

Most coffee drinkers are looking for an early morning pick-me-up. The caffeine found in coffee is a stimulant, which means it can boost energy levels almost immediately after consumption. So, if you are looking for a pick-me-up beverage, caffeinated coffee is the answer.

Social Beverage

Another trait of coffee drinkers is sociable. What this basically means is most coffee drinkers are friendly, cordial and hospitable. In fact, they will oftentimes host coffee time with friends, family members, co-workers and even neighbors. The idea is to host a gathering with coffee as the main beverage. Sociable drinkers do not generally have a favorite type of coffee. So, it would not be considered unusual to see these individuals enjoying an espresso or black Buddhas Cup Kona Coffee on any given day.

Early Morning Risers

There is nothing worse for some people than having to get up early in the morning. These individuals have probably never tasted coffee before, which is why they don’t enjoy the mornings. Coffee drinkers, on the other hand, enjoy getting up early because they know they are about to enjoy a fresh cup of coffee. As mentioned above, coffee with caffeine contains properties that energize the body. If you ask coffee drinkers they may tell you that caffeinated coffee energizes the soul as well.

All-Day Coffee Drinkers

You also have people who enjoy drinking coffee all day long. These individuals may switch from one type of coffee to another, just to keep things interesting. They may drink coffee with every meal and snack throughout the day. Of course, you have those who do not mix coffee and meals. These individuals will wait until after they eat to enjoy their coffee.

Diverse Groups

Coffee drinkers come from all walks of life. They come from all over the world, including metropolis cities and rural neighborhoods. If you ever decide to join a coffee club, you will never need to worry about fitting in. In fact, you may be surprised to discover that someone in the group is from the place you are from.

Young And Old

Coffee manufacturers have a way of enticing the young and old to consume their beverages. They not only utilize ads to encourage consumers to purchase their coffees, but also they utilize ingredients that are too desirable to turn down. If you visit a coffee shop or convenience store, you will notice an array of offerings that can be added to a cup of coffee. These offerings include cinnamon, vanilla, coconut oil, sweeteners and flavored creams. Just a nip of any of these ingredients can transform the original flavors of coffee. While some people prefer adding only one additional ingredient, others will utilize a variety to enhance the flavor of their coffee.

The post The Culture Of Coffee Drinkers appeared first on The Peach Kitchen.

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I love coffee as much as I love the oxygen that surrounds us. Ganern. So nung mauso ang Coffee Jelly, I started making them by the tub full and consuming them after every meal. Grabe! Sometimes, I use the heat as an excuse to eat this instead of just drinking my usual cup of joe. Good thing this is one of the easiest desserts to make a low carb sugar-free version of.

READ: COFFEE JELLY DESSERT

So I made Low Carb, Sugar Free Coffee Jelly the other day.  Actually, I’ve been making them since April, di ko lang nakukwento…LELs.

To make this low carb and sugar-free, I ommitted the evaporated milk and condensed milk and replaced it with almond milk and an alternative sweetener (Equal Gold). And instead of using gulaman or agar-agar, I used gelatine. If you’re on a strict low carb diet that aims to consume only 20g of carbs per day, Knox or Ferna Gelatine is a great low carb gelatin brand to use instead of the usual gulaman or agar-agar powder. If not, then any would do.

Just make the gelatin according to package direction, substituting brewed coffee for half of the water. If you are using instant coffee, you can add 1 teaspoon of instant coffee per cup of water required. When your coffee jelly is set, just cut them into cubes and combine it with the rest of the ingredients: all purpose cream, almond milk, and sweetener. Chill and it’s ready to serve.

OTHER RECIPES YOU MIGHT LOVE…
Low Carb, Sugar Free Coffe Jelly
 
Author: Peachy Adarne
Ingredients
  • 2 10g sachet of gelatin, I used Ferna Gelatine
  • 1 cup hot water + 3 cups brewed coffee
  • OR 4 cups water + 4 tsp instant coffee
  • 1 tbsp vanilla extract
  • 2 cups all-purpose cream
  • 1 cup almond milk
  • 2 tbsp (or more) alternative sweetener, I used Equal Gold
Directions
  1. Make the Coffee Jelly: Dissolve gelatine into 1 cup of hot water. This may not get completely dissolved. Pour over 3 cups brewed coffee and continue stirring until all the gelatin is dissloved and no visible powder is left.
  2. Add the vanilla extract and stir well.
  3. Refrigerate to set. It's better to refrigerate it overnight.
  4. Cut the jelly into cubes and transfer to a large bowl. Add all purpose cream, almond milk, and sweetener.
  5. Mix well but be extra careful to avoid crushing the coffee jelly cubes.
  6. Transfer to a container and chill. This is best served super cold but not frozen.
  7. Enjoy after a meal.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Nutrition Facts

Serving size 1 cup

Servings per container 8

Amount per serving
Calories 228

Calories from Fat 198

% Daily Value*
Total Fat 22g 34%
Saturated Fat 16g 80%
Trans Fat g
Cholesterol 66mg 22%
Sodium 8mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Low Carb, Sugar Free Coffee Jelly appeared first on The Peach Kitchen.

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We’ve all struggled to stay alert at some point in our lives. Whether it’s due to tiredness or constant distraction, it’s quite annoying not being able to focus on anything.

So, before you get completely behind with work and start panicking, it might be worth rethinking what you put inside your body. Unfortunately, there’s no quick fix or miracle juice that will give you ninja-level concentration skills. However, there are a variety of healthy foods that will help to level up your concentration.

If you are in desperate need of boosting your productivity and aren’t quite getting the Z’s you need, then these foods will help you out.

Oatmeal

You know what they say, breakfast is the most important meal of the day after all! While you may be tempted to eat a doughnut or sugary cereal for breakfast, if you’re looking to boost your concentration, oatmeal is the way to go.

Oatmeal is low in calories and will keep you feeling full for longer, meaning that you will no longer get distracted around 11 a.m., daydreaming of food!

Dark Chocolate

If you eat dark chocolate, not only is an excuse to eat chocolate, but it’s also good for you, too! Dark chocolate boosts serotonin and endorphin levels, making you feel happier and able to concentrate much more easily. Dark chocolate also packs full of vitamins and minerals that are extremely good for you, with a much lower fat content than milk chocolate.

A 2013 study found that people who drank two cups of cocoa daily for a month improved blood flow to the brain, performing better on memory tests. So, if you have hit that afternoon slump, you might want to reach for that dark chocolate to boost concentration.

Salmon

Salmon is a highly concentrated source of omega-3 fatty acids, which are excellent for rebuilding brain cells, slowing cognitive decline and strengthening brain synapses, which aid memory. In other words, salmon is an incredible food to maximize your brain power, and if you want to concentrate, then you might want to load up on it!

Salmon is also delicious and can work in any meal. You can’t go wrong eating this healthy superfood!

Green Tea

Many of us feel drained and struggle to concentrate by midday, at which point we reach for the coffee, but this can leave us feeling jittery, and the added sugar content isn’t great for our daily calorie intake.

Green tea does contain a modest amount of caffeine but not enough to make you crash later on in the day. However, the drink does increase mental alertness and focus. For an afternoon pick-me-up, green tea is the best for concentration!

Beetroot

The dark red beet is brilliant for promoting memory, concentration and helps your brain function at its best! Beets contain certain nitrates that increase blood flow and oxygen to the brain. Consequently, this improves mental performance. Consequently, this improves mental performance.

Beets are easy to add to salads, roasts or juices to help boost your brain health and concentration.

You are What You Eat

The food we eat is hugely important, as our diet can affect our brain, memory and daily concentration. For some people, eating the right diet could mean the difference between life and death. For instance, Alex Honnold from the “Free Solo” documentary needed every ounce of concentration he had to perform such an intense free climb. His dangerous feat required a strict workout regimen, mental discipline and, of course, the right diet! The food he ate was vital for keeping his brain sharp as one lapse in concentration could have led to things going sideways.

If you’re struggling to maintain concentration and feel like brain fog is always descending down on you, then take a look at your diet. If you can change and improve your eating habits, it can work wonders for your productivity. It’s either that or you can try getting your eight hours of sleep every night!

The post The Top 5 Foods to Boost Concentration appeared first on The Peach Kitchen.

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The Peach Kitchen by Peachy Adarne - 3w ago
Satisfy your craving with this Vegetarian Kare-Kare! I promise you won’t be missing the meat…

You don’t need to be a vegetarian to eat vegetarian food. The primary reason is because vegetarian food is delicious! Second, it’s healthy. And third, you won’t be harming any animals and you’ll be helping the earth in the process. I am not a vegetarian but when I feel like I’m eating too much meat, I like to balance the scales and lay low in eating meat for a while. One of my favorite vegetarian food is Vegetarian Kare-Kare. Well, you can also call it Vegetarian Crispy Kare-Kare because it has a “crispy lechon kawali” that goes along with it.

Traditionally, Kare-Kare is this rich, creamy peanut based Filipino dish that’s stewed using various meats like beef,  ox tail, and tripe. I’ve made my own version of it with Oxtail, Tripe, and tendons. I’ve also made Seafood Kare-Kare. This time, I’m sharing with you my vegetarian version both for the health conscious and those who cannot eat too much meat.

IT looks really good, doesn’t it?

To make the soup base, I used this Skinny Soup Base from 7 Grains. This is an all-purpose vegetable cubes made with malunggay, basil, thyme, and turmeric. You can use it to make soups or enhance dishes just as you would your chicken cubes or beef cubes. You might be wondering how it tastes like and you’re probably thinking it tastes like a bunch of grass that’s boiled to make soup. Oh my gosh, it doesn’t! You know how your soup tastes like when you cook nilaga and you’ve mixed up all your veggies with the meat and it has boiled into one flavorful dish? That’s how it tastes like minus the meat taste — a mixture of different kinds of vegetables plus that wonderful umami taste. Imagine this flavoring your Veggie kare-kare.. ang sarap no?

Syempre, we want our Vegetarian Kare-Kare to be a little sweet. That’s when you add the 7 Grains The Good Peanut Butter. (alam nyo naman how much I love peanut butter, diba?) What I love about this one is that it’s sweetened with coconut sugar which means it has low glycemic index. So pwede sya even if you’re diabetic.

The Vegchon or “Vegetarian Lechon” naman I ordered from The Vegan Grocer.

When you see the word Kare-Kare before, I used to get intimidated. Feeling ko ang hirap lutuin, but it’s really easy to make. Especially in this vegetarian version because there’s no simmering of beef or ox for long hours to soften them. All you need is to make the sauce, cook the vegetables, and fry the vegchon and you’re done.

To make the sauce, I sautéed the onion and garlic in annato oil. Then I just added everything in the pot: skinny soup base cubes, ground peanuts, the good peanut butter, and ground rice. I simmered it until the sauce thickens then I tasted it and adjusted the seasoning accordingly. If you want it saltier, just add more salt. If you want it sweeter (and thicker) add more peanut butter. As for the vegetables, you can steam or boil it and then top it over the sauce. Or you can also add it when you’re simmering the sauce so it gets cooked in it. Your call. But the Vegchon should always be added right before serving so it stays crispy.

If you’d like to try this Skinny Soup Base and The Good Peanut Butter, you may order at 7 Grains Pantry Facebook Pagee. Just send the a message and they will reply immediately. You’ll also find many healthy and delicious products if you browse through their page.

OTHER RECIPES YOU MIGHT LOVE…
Vegetarian Kare-Kare
 
Author: Peachy Adarne
Ingredients
  • 1 white onion chopped
  • 4 cloves garlic minced
  • 1 tbsp annato oil (or cooking oil with annato powder)
  • 4 cups water
  • 2 cubes 7 Grains Skinny Soup Base
  • ½ cups ground peanuts
  • ½ cup The Good Peanutbutter
  • 3 tbsp ground rice
  • salt and pepper to taste
  • 4 cups string beans or sitaw, steamed until cooked
  • 2 bunches pechay, washed, steamed until cooked
  • 3 eggplants, sliced and fried
  • 4 blocks Vegchon
  • Oil for frying
  • vegetarian bagoong or bagoong alamang for serving
Directions
  1. Sauté onion in annato oil until translucent, then add garlic. Continue cooking until fragrant.
  2. Pour in water. Add skinny soup base cubes, ground peanuts, the good peanutbutter, and ground rice.
  3. Bring to a boil and simmer for 10-15 minutes until the sauce thickens.
  4. Meanwhile, fry the vegchon until golden brown and crispy.
  5. Taste the sauce and adjust the seasonings. Season with salt and pepper. If you want it sweeter, add more the good peanutbutter.
  6. You can choose to turn off heat at this time and top the sauce with the different vegetables and the vegchon. OR, you can also mix the vegetables with the sauce and top with the vegchon before serving.
  7. Serve with vegetarian bagoong or bagoong alamang on the side.
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Vegetarian Kare-Kare appeared first on The Peach Kitchen.

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