muesli fruity yogurt drink

i just made myself an energizing breakfast drink earlier using flavored yogurt, some fruits and muesli.

peel and chop a cored red apple and a ripe banana, put in a blender and add 250ml of flavored yogurt (i used peach and passion fruit), 125ml of low-fat milk, a tablespoon of muesli, honey and half teaspoon of cinnamon. blend together for 30 seconds or until smooth. makes one tall glass of muesli fruity yogurt drink.

this drink is high in fiber, and makes a good breakfast drink specially if you are on the go. 😉

fruit salad with honey-yogurt dressing

one can actually use a variety of fruits when preparing fruit salad. i collected all the fruit that was available in our catering walk-in chiller and here is the result.

chop into bite sizes a small peeled cantaloupe, one red, green and yellow apple. peel a mandarin orange, remove the white membrane and separate into wedges. in a bowl, toss apples with some lemon juice then add the cut cantaloupe, mandarin oranges and half a cup of black seedless grapes. sprinkle with grated cheddar cheese, toss gently, cover and chill. serve chilled fruit salad with honey-yogurt dressing by combining a cup of fresh plain yogurt and two tablespoons of honey, stir well together.

that was simple! a good suggestion to weight watchers out there, hehe. 😀

creamy egg mayo sandwich

i think one of the best sandwich shops is oliver’s super sandwiches. back in my call center agent days (yes, i was!) my sister was working at tektite west in ortigas center and where i work was just a block away. there is a branch of oliver’s at tektite so twice a week i get a treat of free sandwich – care of my loving dear sister. it was either salmon, crabsticks or the classic creamy egg mayo. creamy egg mayo sandwich is easy to prepare and here is how i make one.

prepare two hard-boiled eggs. in a small bowl, combine two tablespoons of mayonnaise, a tablespoon of cream cheese, and a tablespoon of melted butter, a little salt and pepper. using a fork mix all ingredients, add the hard-boiled eggs and mash it with the mixture until you make a creamy consistency.

slightly toast three slices of whole wheat bread. on a plate, put some fresh lettuce on one slice of bread, spread half of the egg mayo mix, top with the second slice of bread, do the same as the first layer, spread the remaining half of egg mayo mix and top with the last slice of bread. cut diagonally.

so, there goes rob’s creamy egg mayo sandwich. enjoy! 🙂

tuna waldorf salad

here’s my version of tuna waldorf salad

drain canned white tuna chunks, core and chop two medium red apples in bite sizes, put in a bowl and toss with two tablespoons of lemon juice. set aside. in a separate bowl, combine about half a cup of mayonnaise and a tablespoon of mustard. add a teaspoon of honey, finely chopped onions and a dash of salt and pepper to taste. mix together well.

pour dressing into the tuna and apple mixture, toss gently to coat. cover and chill for an hour. serve with lettuce, sprinkle with roasted walnuts, dried raisins, and grated cheddar cheese.

tadaaah! rob’s tuna waldorf salad! try it! 😉

button mushrooms and peaches

our catering crew has been gone for almost a week now which left us of no one to cook meals for our crew. the set-up became cook-your-own-thing where the store-room and the walk-in freezer for food items was open and you can take what you want to cook. being a pescetarian i had limited options but have been “creative” of my self-made dishes, lol! here is a sample of my dinner earlier:

button mushrooms with garlic and cashew nuts in olive oil

in a pan, heat olive oil in medium heat. sauté garlic until golden brown, set aside the garlic and keep oil in pan. add button mushrooms cut in quarters and stir-fry for about ten minutes. add back the garlic, put some peppercorns, rosemary and cashew nuts, salt to taste. simmer for five more minutes. serve with butter toast.

cinnamon soft baked peaches

preheat oven to 350 degrees. in a tin foil, arrange drained canned peaches, dot with butter, a teaspoon of honey for every pit, sprinkle with cinnamon powder and white sugar. fold tin foil on each side and crimp to secure. bake in oven for 30 to 45 minutes. serve with vanilla ice cream.

so that was chef rob’s pescetarian dish for the day. keep posted for more until the catering crew is found. hehe.


pescetarianism is a dietary choice in which a person will not eat the flesh of any animals other than types of seafood.  other animal products like eggs and dairy may be a part of a pescetarian diet.  a person following this dietary choice is known as a pescetarian.

i stopped eating pork in highschool, my mom was getting annoyed at me for when she cooks anything with pork on it, i’d rather have boiled eggs than eat that thing she cooked.  and after some time, the family stopped eating pork.  two years ago i removed beef in my diet, and a year after then i also stopped eating chicken after i developed skin allergy because of it.

some consider pescetarians as semi-vegetarians.  reasons behind the practice differs, from religious beliefs, to health issues, to lifestyle factors.

semi-vegetarianism can be a choice, i chose this kind of lifestyle without anyone telling me to practice it.  i have never even known before that there is a word that defines it.  well, it’s just a matter of preference.