Monday, 14 April 2014

Lunch Buddies

song by: Chassie and Christian Urita

Nagsimula ang lahat sa Conti
Sama-sama tuwing tanghali
Sa kainan man o kwentuhan
Di paawat sa isa't-isa.

Australia man mapadpad ang ilan
Sa Singapore meron din maiwan
Meron ding sa Pinas naman
Mamimiss ating samahan.

Lunch buddies, Lunch buddies...
Lunch buddies ang ating tawagan. 

Sunday, 13 April 2014


Something sweet on a Friday night at Relish.

House Works for breakfast on a Saturday at Food for Thought.

Morning mass on a Palm Sunday.

Good food Sunday at Mellben Seafood.

Thursday, 10 April 2014

Cheezy Tuna Broccoli Quinoa Bake

Quinoa, a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species, such as beetroots, spinach and tumbleweeds. It is high in protein, lacks gluten, and is tolerant of dry soil. The nutrient composition is favourable compared with common cereals. Quinoa seeds contain essential amino acids, like lysine, and acceptable quantities of calcium, phosphorus, and iron.

* 1 cup raw quinoa, rinsed (how to cook quinoa)
* 2 cups water
* 3 eggs, lightly beaten
* 2 cups broccoli florets, finely diced
* 1 can tuna in water
* 1 cup cheddar cheese
* salt and pepper to taste

1. Cook quinoa according to package directions. Let it cool.
2. Preheat oven to 350F. Brush muffin tin pan with butter. 
3. In a medium saucepan, cook tuna and broccoli. Season with salt and pepper to taste. 
4. In a large bowl, combine cooled quinoa, tuna, broccoli, cheese, and eggs. 
5. Put a heaping tablespoon of quinoa mixture into muffin pan. Bake for 15 to 20 minutes, or until edge turn golden brown. Remove from oven and let it cool for 5 minutes. Gently remove from pan to cool completely. 

Monday, 7 April 2014

#100happydays Photo Diary

Day 26 #100happydays : Jollibee

Day 27 #100happydays: Wednesday Happy Finds