Because Pinoys are foodies – and we hope our kids will be, too! 😉
Discoveries of the Week:
1) Coconut aminos – Finally tried it! Sweeter and less salty than soy sauce, with no coconut taste at all, easily accepted by kids.
2) Avocado in “smoothies”, mango in milkshakes – I generally don’t like sneaking in disguised food but just had to try for health’s sake. Kids noticed anyway and still loved both!
3) Foraging – We went on a hike and came home with edible plants. Talk about real food!
4) Spiral slicer – I wished for a mandoline slicer for Mothers’ Day and got this instead. Happy mom indeed! 😉
(I listed items marked with an asterisk* in the “Where to Buy” page for those interested.)
The same as in Week Two, with the following additions:
- “Silog” – The original Pinoy breakfast trio comprised of garlic fried rice (sinangag) + fried egg (itlog) + cured beef (tapa) is known as Tapsilog. Other meats can be used with the same silog suffix: bacon (bacsilog), even SPAM (SPAMsilog)! As luck would have it, we ran out of bacon and just had plain silog. 😉 Really good with some grape tomatoes on the side.
- Spinach and sauteed mushroom omelet, with (presoaked) rice – Yummy to me, not (yet) to kids.
The same as in Week Two, except for the following:
- No more packaged smoothie drinks, just real smoothies. 😉
- Avocado banana berry “smoothies” with chia seeds* – We were out of almond milk, and I wanted to try a Paleo version. Luckily I had a ripe avocado on hand – the creaminess of the avocado worked and kids drank it up as usual!
- Mango oreo milkshake – Kids were begging for a milkshake all week (hot!), and I wanted to add something healthier. The oreo bits hid the mango but not the taste – kids still loved it (even those who don’t like mango shakes). I would add more mango myself! 😉
- Stick pudding – Our first try at cooking foraged food! Used black birch twigs which contains oil of wintergreen, so the pudding tasted refreshingly minty. Oil of wintergreen (a.k.a. methylsalicylic acid) is similar to aspirin, so we could have made tea with the twigs too for pain, but kids preferred to chew on them instead – tasted just like wintergreen gum.
- Spice bush leaf tea – Leaves also from our foraging trip. The tea had an interesting smell and taste – kids politely took a sip. 😉
Lunch & Dinner (Tanghalian at Hapunan)
We couldn’t wait to try out the spiral slicer. The one I received is a fairly new product – the Inspiralizer – so still figuring out pros and cons. The most popular tried-and-true slicer seems to be this one – Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer – which may look similar, but is structurally different. So far, the Inspiralizer does well with relatively soft veggies like zucchini but harder veggies worry me.
Gluten-free and Paleo:
- Zucchini spaghetti – Kids had fun helping me crank out the noodles (with supervision of course – blades are sharp!)…
…and even more fun eating them. Those were some long noodles!
I used their favorite “One Pot Spaghetti” recipe from my trusty old cookbook – Better Homes and Gardens New Cook Book, Sixteenth Edition (Better Homes and Gardens Plaid) – and cooked some regular spaghetti in the sauce afterwards, when the novelty wore off. The best part? Kids said they would eat it again! 😉
- Chicken Parsnip Noodle Soup – This Paleo version of our usual chicken noodle soup, wasn’t as successful as the zucchini spaghetti – I had chosen to make the noodles thinner, which didn’t hold up well in the soup at all. Spaghetti-sized noodles might work better!
- Turkey picadillo with (presoaked) rice – So portable! We heated up leftovers and brought to the playground in thermoses for lunch, along with some strawberries. Our thermoses are at least 4 years old and still going strong – Thermos FOOGO Stainless Steel Food Jar, Watermelon/Green, 10 Ounce – paired with our sporks that are at least 3 years old – Light My Fire Original BPA-Free Tritan Spork Multi-Color 4-Pack – Element
- Side dishes:
- Crispy kale chips – Very similar to roasted seaweed – and just as messy too. 😉 Even the little ones like it. I personally like tossing in some thinly sliced garlic too.
- Garlic mushrooms – My mom uses oyster sauce when sautéing mushrooms, but I omitted that and used bacon grease to make this Paleo friendly.
- Frozen okra – kids think it tastes like green beans, which they like.
Gluten-free, not Paleo
- Sushi – Swapped coconut aminos for soy sauce using Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning Sauce-8 Oz. It was sweeter and less salty, but unfortunately for me, it worked – kids still ate half my sushi. 😉
Not gluten-free or Paleo:
- Chicken and veggie dumplings* served with rice, broth, roasted beets, and apples for dessert. The beets weren’t too popular, but we did have fun with “pink rice” – toss some rice with cubed beets and voila! Pink rice! 😉
- Salad pizza – After seeing this recipe by Ina, we started topping our plain cheese pizzas* with salad (usually without dressing). Kids have gotten used to it, and I actually like it better than plain cheese pizza. 😉
- Pasta with meatballs – We make our meatballs like Grandmother does – with just an egg and some bread crumbs – except ours are smaller (about 1.5 inches in diameter) so they cook in about 20 minutes in sauce.
- Parmesan fish sticks and chips
- Rotisserie chicken* served with rice, broth, frozen peas. (Not Paleo because of rotisserie ingredients)
- Lentil soup (canned) and rice – Gluten-free, not Paleo
- Peanut butter sandwich
- Plain pasta with butter
Dessert (Himagas) – Nuts and fresh fruit
Disclaimers: I, Emy Damian, have not been paid to review any of the resources listed above. All comments are mine, and any resource listed without comment has not yet been reviewed. I, Emy Damian, am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.