FAIR MAGAZINE Fair Magazine #3 - Fallen For You | Page 15

BITES

words | patricia serrano
In today’s society, fast food craze has become the trendy
way of eating; thus, health problems such as obesity and
diabetes are now rising. Finding fast, budget-friendly and
guaranteed healthy food is quite a challenge. Malls are
full of fast food chains offering oily, salty, and sugary
delights. There are very few places where people can find
nutritious food at low prices. But the good news is here!
Delicious Diet was created to help people eat healthy and
live better instead of resorting to fatty and greasy food all
the time. They want to do two things— first, to accelerate
the transition and adaptation of Filipinos to eating healthier
while the second is to debunk the myth that healthy food
tastes bad. To address both conditions they had created

two brands— Delicious Diet and Diabetic Diet.
Jefferson Sy is the CEO of Delicious Diet. According to
Jefferson, his family has a history of hypertension. While
he was working in the corporate world, he saw the reality
and limitations of professionals to access something better
than fast food. He tried to solve his own problem; thus,
Delicious Diet was born.
Luckily Delicious Diet shares with us some very quick and
easy ways to prepare healthy gourmet food. So even if
you are in a hurry you can still eat delicious, healthy and
calorie-counted meals everyday!

BREAKFAST

LUNCH

SNACK

DINNER

MUSHROOM, SPINACH
CHEESE OMELETTE

OAT AND QUINOA
COCONUT PORIDGE
WITH BANANA & NUTS

ALMOND COCONUT
CLUSTERS

CHICKEN PILAF RICE

Ingredients
•1 egg yolk
•3 egg whites
•1 tablespoon grated
Parmesan cheese
•1 tablespoon shredded
cheddar cheese
•1/4 teaspoon salt
•1/2 cup sliced fresh mushrooms
•1/2 teaspoon olive oil
•1 cup torn fresh spinach
Directions
1. In a small bowl, beat the egg
yolk and egg whites. Add cheeses
and salt; mix well.
2. Heat oil in a large skillet over
medium heat; sauté the mushrooms
in oil for 4-5 minutes. Add spinach;
cook and stir until spinach is wilted.
Add egg mixture. As eggs set, lift
edges, letting uncooked portion
flow underneath.

Ingredients
•1/2 cup quinoa
•1/2 cup old-fashioned rolled oats
•2 tablespoons brown sugar
•1 cup milk
•15g creamed coconut
•Toasted nuts and chopped
banana, for serving
Directions
1. In a medium pot over high heat,
combine the quinoa, oats, sugar,
milk, creamed coconut and water to
a boil. Cook, stirring often, until very
tender.
2. Stir in the banana and continue to
cook for another minute or two until
porridge is heated through. Spoon
into bowls and top with nuts.

Ingredients
•1/2 cup sugar
•1/4 teaspoon coarse salt
•1/2 cup shredded coconut
Directions
1. Combine coconut, sugar, and
water in a pan and cook over
medium heat. Add almonds. Stir
continuously until the mixture leaves
the sides and comes together to
form a loose ball.
2. Measure out 1 tablespoon
portions into cupcake liners. Work
rapidly. These will harden as they
cool.

Ingredients
•2 tablespoons butter
•1 tablespoons olive oil
•1/2 onion, chopped
•1 cup long-grain white rice
•1 1/2 cups chicken stock
•1 pound, skinless chicken thigh
fillets, cut into chunks
Directions
1. Heat the oil in a frying pan,
then fry the onion for 5-6 mins until
softened. Add the chicken pieces,
fry for a further couple of mins just to
colour the outside, then stir in rice.
Cook for another min.
2. Pour in the chicken stock and throw
in any larger bits of frozen veg. Bring to
the boil, lower the heat, then cover the
pan with a lid. Cook for 10 mins, then
stir in the remaining veg. Cover, then
cook for 10 mins more until all the stock
is absorbed and the rice is tender. Give
everything a good stir, season to taste,
then tuck in.

https://www.facebook.com/DDietph/
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