How To Make Filipino Foods Healthier

How To Make Filipino Foods Healthier

In a Filipino home, the kitchen is the heart. There is infrequently a crowd that doesn’t depend upon eating – and we all know you really can’t imply no. With obligatory and voluntary consumption of delicious ensaymada, puto, and ube rolls, my abdomen is happy but my waistline is not.
Lately my supply has been application me if I could make some of his favorite Filipino dishes healthier. My first thought was, how can you make crispy pata healthy? As a registered dietitian and professionally trained chef, I’m constantly at bloodshed with myself when I cook and eat Filipino food. I want it to be healthy, but no matter what it must be masarap or it won’t get eaten.
With a stint ahead of me full of celebrations and weekday dinners, I want my family to know and enjoy Filipino cuisine, but I don’t want this to impact our long - term health. Much of the acknowledged Pinoy diet is comprised of meat, fried foods, heavy starches and sometimes sugars and sodium. Cast it all together with American portion sizes and you’re at risk for heart disease and diabetes – just by enumeration the recipes.
I’ve risen to the challenge of result ways to tweak standard recipes and staple foods to shave off calories, saturated fat, sodium, and sugar but not skimp on pungency.
Here’s a keeping watch at a few of the healthy changes we’ve made in our flophouse:
The rice doorknob was a sticky where. Telling any Asian they should eat brown rice will most often come with a elevation of resistance. I’ll admit – there’s nonentity fully comparable chalky, fluffy rice that slightly sticks together when you push it onto your ladle. At first it’s best to meet this challenge half way, mixing both brown and blanched rice to get half your grains whole. It’s not completely the alike but it’s not as severe a doorknob as business to all brown rice.
After doing that for a while, we took the plunge to get our fiber intake up and keep our cholesterol in good standing by only eating brown rice at home – exclude when we have arroz caldo.
Depending on what meat your lola’s recipe used, a few changes can make this a healthier dish. If making pork adobo, choose a lean cut of pork identical pork loin; if it’s chicken make indisputable it’s skinless. No matter what the meat is make it lean. Switch the soy sauce to a low sodium anecdote to help keep hypertension at bay. These little switches can be made in many of the stewed recipes from calderata to bulalo for a healthier profile.
When it comes to afternoon snacks, we try to keep it light and easy, manoeuvring away from baked goods and sweets. This is an easy opportunity to increase our fruit and vegetable intake for the day and we’ll often have just fresh produce for our merienda. Making this quarters keeps the calories in check and helps us increase our vitamin and fiber intake. If it’s a warm summer day, we might make a mango shake ( see recipe ).
Spice it up
With family from the Bicol region, we’re not afraid to spice up our dishes. Research suggests that eating hot peppers may help exalt metabolism ( every little bit counts ). We get our fix with a side of suka at sili with our meals.
These are just a few of the alterations we’ve incorporated for a healthier Filipino meal. I haven’t get going a way to alter the crispy pata just yet, but with our other small changes and sanity we’re able to fit it in!
Mango Shake Recipe
Ingredients:
1 cup of Sof๚l Mango ( you can find this is the yogurt section of your local Asian retailer )
3 halves ripe fresh mango or frozen mango
1 cup skim milk
ฝ cup wounded ice
2 Tbsp whipped topping ( optional )
Directions:
Place all ingredients in a blender. Measure on high speed until mixture is smooth. Drizzle into a glass, top with whipped topping and enjoy!
Makes 2 servings.
Nutrition breakdown per direct:
Calories: 173 calories