Healthyfied Ampalaya with Egg

My mother gave me ampalaya from bulacan and I asked my diet buddy how to cook it to lessen its bitterness without soaking it in water.

I was surprised that all I had to do was cook it on its own.

Ingredients

  • 2 bitter gourd (ampalaya)
  • 2 egg
  • 2 tomato
  • 1 red onion
  • 1 garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp butter
  • 1/2 cup water

Steps

  • slice the bitter gourd and red onion, dice the tomatoes, mince the garlic
  • heat the pan in low heat then melt the butter
  • add the onion, cook until slightly brown
  • add the garlic and tomato, then add water, cook until tomato softened
  • turn off the heat, add in the eggs, mix it in the pan until eggs are scrambled
  • turn on the heat, put in low, add the bitter gourd (ampalaya), add a little bit of water then cover, let the bitter gourd cook on its own. (No mixing!)

Notes: bitter gourd will turn a little bit yellow once cooked

Beef Strips with Bellpepper

Thinly sliced beef strips sautéed in garlic and naturally sweetened by onion and bellpepper.

Ingredients

  • 300g beef sukiyaki cut
  • 140g red onion (about 1 medium size)
  • 26g garlic (about 1 small size)
  • 108g red bellpepper (about 1 medium size)
  • 1 tsp marjoram
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper

Steps

  1. Slice the onion, mince the garlic and red bellpepper
  2. On a non stick pan, toast the red onion until brown.
  3. Add in the beef, cook until one side turns slightly brown.
  4. Add the the garlic and cook until beef turns brown.
  5. Turn off the heat and mix in the bellpepper. Season with salt, pepper, marjoram and oregano
  6. Serve with vegetable side dish

Makes 3 servings

Macros per serving: 206 kcal

Carbs 8g Fat 8g Protein 24g

Sodium 85mg Sugar 3g

Macros are estimates only*

Chicken Tinola with Kalabasa

The classic filipino tinola with a twist and Healthyfied way! 

Tinola is one of my favorite filipino dishes. Back when I was fat, I always partner tinola with rice. I came up with this dish turn it into a main course or a side dish for other roasted vegetables. 

Macros: 212 kcal 
Carbs 9g Fat 6g Protein 31g 
Sodium 176mg Sugar 2g 
Macros are estimates only*