I haven't really paid attention to my health when I was i my 20s--come the bit 3-0, I'm now kind of reaping the kind of lifestyle I used to have back then. It's not so bad but I've had to do some changes starting with stopping smoking, eating healthier, drinking less and can you believe it, actually going to the gym. A huge chunk of staying healthy is nutrition which is why I've been eating more whole foods and less processed selections. 

I also read somewhere about a thing they call the 'blue zone' which are specific areas known for its exceptionally long and healthy lifespans--I think more specifically this term refers to Okinawa, Japan. I've always loved Japanes food and I don't doubt that their food is not just nutritious, but quite enjoyable too. One thing I love making is Miso Soup because it's easy, delicious and good for my gut!

I usually cook my arroz caldo like everyone else--with Sticky Rice (malagkit) but since I'm trying to go on a deficit but still want the warm goodness of this dish, I opted to replace 1/2 of it with oatmeal. Sometimes I do it purely with rolled oats but I wanted some of that thick texture you only get when you use sticky rice. This recipe is also very flexible--feel free to add any veggies you want. This is the base version but it's a little carb-heavy so I love adding other veggies like lotus root. You can also century eggs for this recpe--it's divine for this recipe but I used regular eggs this time. 

Unfortunately,  I don't have the techncial ability to recreate most of these--notably the ever famous Beef Wellington which I've been wanting to try ever since I saw it in Junior Masterchef Australia.  Thankfully, Gordon Ramsay has the proper sense to open his newest restaurant at one of the food capitals of the world--the Philippines. We waited a few months before jumping into the bandwagon but best believe I was counting the days til our visit and til the day I actually get to taste Beef Wellington.

For starters, we ordered the Cured Ham Mac n' Cheese (P650.00) and Aged Steak Tartare (P1,650.00). Of course we had to order the Beef Wellington P3,888.00), we also got the Fish and Chips P2,100.00), another best-seller apparently for our mains. For dessert we opted for the Sticky Toffee Pudding (P550.00) to share as we both don't have a sweet tooth and do not mind sharing. 

The Steak Tartare tasted amazing, the tangy egg yolk confit cuts through the balanced test of the raw steak tartare and its chef's kiss. The only thing I didn't like about it is the texture--compared to other tartare's I've had before wich were finely chopped, this felt more corned, if anything. Mac n' Cheese nothing special, but the hubs loves Mac n' Cheese so we just had to have it. For the mains--this is my first Beef Wellington and it was great--beef was perfectly pink and medium, crust was flaky and I can disntinctly taste the mushroom duxelle. I do believe it still has room to be amazing so I'm looking forward to tasting more Beef Wellington. The Fish and Chip for its price was definitely a weak point, nothing wrong with the taste but for less, I've tasted better fish and chips at random mom and pop shops in the UK. And to end the meal, the Sticky Toffee Pudding was also something I thought would be too sweet for me but it wasn't! It was balanced, it was delicious and I actually found myself looking for another serving. 

This is from a few years ago, but I believe my thoughts would still hold true today. Having lived in La Union for seven months last year, we’ve had our fair share of checking out the different accommodations in the area. But to give some context, most of our vacations are always with dogs. It’s rare for us to go to a destination that’s not pet-friendly, but I’d say this one was an exception since it was for my sister’s birthday. It was an overnight stay at a pet hotel, so we decided to indulge her. After a 4-hour drive to La Union, we finally arrived, so let me tell you about where we stayed.

Parking in La Union in general is a pain. Even after living there for a while, we still find it a hassle sometimes because parking is just limited, even with dedicated lots already available. Fortunately, when we arrived at Fatwave, they had enough parking. I wouldn’t say it’s a ton, given the size of the resort, but it was definitely enough for the number of guests they can accommodate. For those who aren’t checking in but still want to dine at their restaurant, though, I wouldn’t count on there being space. But that’s a whole other issue I’ll get into later.

1. AMARE LA CUCINA – They used to be inside a hotel but have since moved to a bigger spot that’s still fairly close to Fatwave. If you're a fan of pugon-baked pizza, you’ll love this place. The thin crust and rich fillings are cooked to perfection and will definitely leave you wanting more

2. NAKNAK EATERY – This one’s a bit more on the local side, but if you’re into discovering regional cuisine, it’s a must-try. From what I’ve observed during our time there, La Union’s food scene really likes to feature goat meat and incorporate a bit of bitterness. If you go, you have to try their Papaitan. They have a lot of other local dishes, but that one tops my list.

3. UBE MAMA – If you find yourself in the area during the hotter months, there's a hidden Ube Mama store just above El Union. The ice cream is a bit on the pricier side and definitely sweeter, but somehow, my husband and I always end up there when we're craving something sweet. The mix of pinipig, glutinous rice balls, and ice cream creates the perfect dessert.

4. KERMIT – Another crowd favorite, and trust me, it’s not overrated. They make some of the best pizza and serve up delicious cocktails. I love dining here because it’s pet-friendly, and the location gives you an awesome view of the beach.

 If you're chronically online, you've probably come across variations of this recipe, each with a different ingredient or sauce combination. Pick your favorite—it's all about personal preference. This recipe is a blend of those versions, adjusted to suit my palate. It's simple to make, perfect as a snack or a companion to your beer. The only cutting involved is for the tofu, onions, and green onions, and then you're good to go. As for the sauce, it requires no cooking—just a mix of pantry essentials you likely already have on hand. If you're ready, let's begin!