Apple Pancakes

• 1 small apple
• 3/4 cup milk
• 1 egg
• 2 tablespoons oil
• 1 cup flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Core and slice the apple into pieces. In a medium bowl, mix together the milk, egg, and oil. Add the flour, baking powder, sugar, cinnamon, and salt. Mix well. Add in the apple pieces. Pour the batter onto a heated griddle, flipping it to brown the pancake on both sides. Serves 4.

Oat Pancakes

• 1 cup quick-cooking oats
• 1 cup flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/2 cups milk
• 1/4 cup oil
• 1 teaspoon lemon juice

In a large bowl, stir together the oats, flour, sugar, baking powder, and salt. Put a well in the center of the mixture. In a small bowl, mix together the eggs, milk, oil, and lemon juice. Pour this mixture into the well. Mix it just until moistened. Pour the batter onto a hot griddle and turn when bubbles form on top of the pancake. Cook until both sides are golden brown. Serves 6.

Baked Peach Pancake

• 2 cups fresh or frozen sliced peaches
• 4 teaspoons sugar
• 1 teaspoon lemon juice
• 3 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1/2 teaspoon salt
• 2 tablespoons butter
• ground nutmeg
• sour cream, optional

In a small bowl, add the peaches, sugar and lemon juice. Mix well and set to the side for now. In a large bowl, add the eggs and beat until they are fluffy. Then mix in the flour, milk and salt. Mix well. Put the butter into an oven-proof 10-inch skillet. Put it in a 400 degree oven to melt (3 to 5 minutes). Pour the batter into the hot skillet right away. Bake for 20 to 25 minutes or until the pancake has risen and is puffed up. Take it out of the oven and add the peach slices mixture. Sprinkle the top with nutmeg and serve with sour cream.

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What you need:

• 6 large eggs
• 1-2 tablespoons mayonnaise
• Salt and pepper
• A tiny squeeze of lemon juice
• 2 stalks celery, washed and chopped
• 1/2 bunch chives, chopped
• 2 small handfuls of lettuce
• 8 slices of whole grain bread, toasted

Procedure:

• Place the eggs in a pot and cover with cold water by a 1/2-inch or so.
• Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking.
• Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don’t over do it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
• Stir in the celery and chives. Taste, and adjust the seasoning – adding more salt and pepper if needed. To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

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What you need:

• 4 (6-ounce) tilapia fillets
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• Cooking spray
• 3/4 cup fat-free, less-sodium chicken broth
• 1 ounce mushrooms, thinly sliced
• 2 tablespoons whipping cream
• 2 tablespoons Dijon mustard

Procedure:

Sprinkle fish with thyme, pepper, and salt. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side. Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add mushrooms; cook, uncovered, 1 minute or until mushrooms are tender. Remove fish from pan; keep warm.

Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.

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What you need:

• Cooking spray
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1 1/2 teaspoons grated lemon rind, divided
• 2 tablespoons honey mustard
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup whole-wheat couscous
• 1/4 cup sliced pimiento-stuffed olives
• 1/4 cup sliced pitted kalamata olives
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon pepper

Procedure:

• Prepare grill.
• Coat grill with cooking spray. Place chicken on grill. Cook 5 minutes per side or until chicken is cooked through. Combine 1 teaspoon lemon rind with mustard; brush over chicken.
• Bring the chicken broth to a boil in a saucepan. Stir in the couscous. Remove from heat; cover, let stand 5 minutes.
• In a bowl, combine remaining lemon rind, olives, and remaining ingredients. Stir couscous into olive mixture. Spoon onto 4 plates; top with chicken.

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Wrapper:

1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Chilli Paste:

1/8 kilo Chillies (Siling Labuyo)
3 tablespoons cooking oil
2 cloves garlic, peeled and minced

Siomai Cooking Instructions:

Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Wrapper:
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.

Chilli Paste:
Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

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What you need:

* 2 ounces cellophane noodles or rice vermicelli
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 2 cloves garlic, chopped
* 2 tablespoons peeled and grated fresh ginger
* 2 cups shredded green cabbage
* 2 carrots, peeled and grated
* 1/3 cup chopped fresh cilantro
* 1 cup fresh bean sprouts, rinsed
* 2 teaspoons fish sauce
* 2 teaspoons cornstarch mixed in 2 tablespoons water
* 18-20 frozen spring roll wrappers, thawed
* Vegetable oil for deep frying
* Thai sweet chili sauce for serving

Procedure:

Place mushrooms in small bowl, add boiling water to cover and let stand for 10-15 minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discarding tough stems. Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short lengths.

In wok or frying pan over medium-high heat, warm 2 tablespoons oil. Add onion, garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fry until cabbage is softened, 1-2 minutes. Remove from heat and stir in carrots, cilantro, bean sprouts, noodles, mushrooms and fish sauce. Mix well and cool completely.

Separate spring roll wrappers, place on a work surface and cover with damp kitchen towel. Working with one wrapper at a time, place on work surface. Using your fingertips, wet edges with cornstarch and water mixture. Place 1 heaped tablespoon filling in middle of wrapper. Roll up diagonally, tucking in edges. Seal edge with cornstarch and water mixture. Repeat with remaining wrappers.

Heat oil in wok or frying pan until it reaches 375 degrees F on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, add rolls and fry until golden, 1-2 minutes. Using a slotted spoon, remove from pan and drain on paper towels.

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What you need:

• 1 head(s) (2 1/2- to 3-pound) cauliflower, trimmed and cut into 1 1/2-inch chunks
• 2 tablespoon(s) extra-virgin olive oil
• Salt
• Pepper
• 1 pound(s) chicken breast tenders, cut into 1 1/2-inch chunks
• 1 teaspoon(s) freshly grated lemon peel
• 1/4 cup(s) slivered almonds
• 1/3 cup(s) pitted green olives, rinsed well
• 1/4 cup(s) packed fresh flat-leaf parsley, finely chopped, plus additional for garnish

Procedure:
Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, combine cauliflower, 2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well mixed. Spread cauliflower in single layer on pan. Roast 20 to 25 minutes or until cauliflower is golden brown.

While cauliflower roasts, in large bowl, combine chicken, lemon peel, 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Push cauliflower to one side of pan and arrange chicken in single layer on other side. Roast 10 minutes longer or until chicken just loses its pink color throughout.

Meanwhile, in food processor with knife blade attached, pulse almonds until finely ground. Add olives and parsley and pulse until almost smooth. With machine running, add remaining 1 tablespoon oil until it’s fully incorporated, scraping sides of bowl as needed. Add mixture to pan with hot chicken and cauliflower and stir until well combined. Transfer to serving plates and garnish with additional parsley.

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What you need:

• 3 strips bacon
• 6 large mushrooms
• 1 tablespoon butter
• 1/2 onion, diced
• 1 clove garlic, sliced
• 3 ounces cream cheese
• 3 ounces blue cheese
• 1/3 cup bread crumbs

Procedure:

1. Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
2. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
4. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
5. Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

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• Cup of green or herbal tea can boost your energy and bring you long-term health benefits. Try specially formulated Ancient Treasures tea for balance at the workplace or Internal Cleanse tea to clear toxins.
• Blueberries, blackberries, raspberries, cranberries, goji berries, and cherries: rich in antioxidants, berries can also help remove toxic residue from the system, which is sometimes the cause of low energy.
• Handful of nuts, seeds, and dried fruit is a grab-and-go treat that will ward off your energy slump. Seeds such as pumpkin, sesame, and sunflower seeds are full of magnesium; so are nuts, especially almonds, Brazil nuts, and cashews.
• Instead of a bagel with cream cheese, have a slice of wheat toast with hummus. Beans like hummus can help you sustain your energy and prevent low blood sugar from setting in.
• An apple is a heart-healthy instant snack that will feed your metabolism without overloading you with calories.

I hope this tips will help you make the most of your snacks. I invite you to visit often and share your own personal health and longevity tips with me.

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What you need:

• 2 cups whole-wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 to 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup low-fat yogurt
• 1 cup nonfat milk (more can be added to thin the batter)
• 4 tablespoons canola oil (and some more for the pan)
• 2 large eggs.

Procedure:
Take a small bowl and mix the dry ingredients together, and then set aside. In another bowl, a larger one preferably, whisk the milk, yogurt, oil and the eggs, and then add the dry ingredients, mixing evenly until they are moistened. If the batter is too thick, add more milk to it until you make it exactly as you want it.

Take a skillet or a griddle and brush it with canola oil, and use about three tablespoons for each pancake. Cook for approximately two minutes, until you notice that the surface of the pancake begins to form bubbles, and some of them have even popped. Flip it and then cook for another two minutes. Wait until they’re only warm and then serve with a topping of your choice.

Speaking of which, pancakes can be served with almost anything you’ve got lying around the house, or in the cupboard, to be more precise. From marmalade to pineapple slices, you can put almost anything on them. However, keeping with the healthy, low-calorie thing, these whole-wheat pancakes go great with Greek yoghurt, nuts, slicked fruit and some maple syrup. Don’t overdo it with the syrup because it’s basically liquid sugar and it would be quite a shame if you ruined such a healthy snack (it’s got carbs, fiber, calcium, healthy fats and protein) with too much sugar.

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