The Lenten season brings challenges to make no-meat meals as appetizing and flavorful. Thankfully, Century Tuna and nutritionist to the stars Nadine Tengco came up with delectable and filling Lent-friendly recipes for the aspiring Superbods. Read more
Chewy chocolate crinkles
Dolly Dy got to grab the last two "packs" of Chocolate Crinkles baked by Marriott Hotel Manila's pastry kitchen for an event giveaways. She said "packs" because they weren't really packs but a bunch of cookies tied together by a string with a rolled recipe on top that looked like a little scroll. Read more
When Dolly Dy was thinking of what seafood recipe to share with us this Lenten season, she remembered this dish. Read more
Suggestions on sausages
Sausages can make for a marvelous meal, just about any way you cook them. Read more
HerWord columnist Dolly Dy had a recipe for ukoy with a bit of shortcut which has been sitting in her recipe tray for quite some time now. She decided to finally try making it. Read more
A different way with tikoy
HerWord columnist Dolly Dy made tikoy turon last weekend. It's a slight variation from the regular tikoy, as we know it, and kind of fused with turon. Read more
It's a brand new year. After all the holiday indulgence last December, it's time to get right back to healthy living—and that means healthy eating and drinking, too. Read more
Golden, crispy fish
One of the easiest dishes to prepare when in the house—and one of the most delicious, too—is Crispy Fish Fry. Read more
Award-winning seafood dish from Iloilo
Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more
Avocado egg salad
For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more
Sweet soya spaghetti
Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more
A nutritious snack can be a smart way to provide kids with the energy needed for busy days—and the right snack may also help them maintain a healthy weight.
"Choosing nutrient-rich snacks can be a great way to maintain energy between meals," says Sherry Coleman Collins, registered dietitian.
For example, peanuts can provide a welcome alternative to sugar and nutrient-deficient snacks. Preliminary research suggests that peanuts may help people feel full, which may help moderate appetite.
Peanuts are a nutrient-rich superfood. They contain the most protein of any nut at seven grams per serving, and have more antitoxidants than broccoli or green tea. Peanut butter is a good source of vitamin E and an excellent source of niacin, an essential vitamin that converts food to energy, both of which are important for proper growth and development.
Try this tasty recipe.
PEANUT CRUNCH BARS
Peanut Crunch Bars
2 cups high-fiber cereal
4 oz. peanuts, dry roasted w/salt, all types
1/4 cup cranberries, sweetened, dried
1/4 cup blueberries, dried
1/3 cup honey, strained or extracted
1/4 cup peanut butter, smooth
1 Tbsp. brown sugar, packed
2 Tbsp. peanut flour, defatted (optional)
1. Prepare an 8" square dish by lightly spraying with nonstick spray or lining with parchment paper.
2. In a medium bowl, mix cereal with peanuts, cranberries and blueberries and set aside.
3. Stir together honey, peanut butter, brown sugar and peanut flour (if using) in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until the mixture is combined and pourable. All at once, add honey and peanut butter mixture to dry ingredients, stirring quickly to combine.
4. Pour this mixture into the prepared pan, pressing into the pan with a silicone or lightly oiled spatula, and let cool completely. Once set up, turn out on a cutting board and cut into 12 equal-sized bars.