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Nutrition in five minutes

Healthy food doesn't have to be compromised when you're pressed for time.

By Anna Chua-Norbert


We all know that life is constantly moving and ever-changing, and with all the hustle and bustle of the daily grind, sometimes the last thing on our minds is what we’ll eat. Food, however, is our body’s fuel and our body needs the right amount of nutrients to be able to function at its best. Buying fast-food is a quick and cheap fix—but it’ll cause more damage in the long run.

Fortunately, there are easy ways to put healthy meals on the table faster than you can call that delivery hotline. The best way is to plan ahead. Here’s a healthy and delicious meal for your family to enjoy using the most staple Pinoy family dish: rotisserie chicken or lechon manok. This can be bought at your leading supermarkets, or roast one ahead of time and keep in the fridge for three days.

sesame-peanut noodles with chicken

Sesame-peanut noodles with chicken


125 g spaghetti
1 tsp vegetable oil
1 Tbsp ginger, peeled and grated
1 Tbsp garlic, grated
1 cup leeks, thinly sliced
6 cups frozen veggies
1 ½ cup skinless chicken meat, cubed
¼ cup peanut butter
2 Tbsp reduced salt soy sauce
1 Tbsp honey
1 tsp sesame oil
2 Tbsp lime juice
Salt and pepper to taste


1. Prepare the spaghetti according to the package direction. Drain, reserving one-fourth cup of the cooking water. Cool and keep in the refrigerator up to three days.

2. Heat the oil in a wok over medium heat. Add ginger, garlic and half of the leeks, then cook until soft. Add the frozen veggies, noodles and chicken. Cover, then reduce the heat.

3. Whisk together the other ingredients in a bowl along with the one-fourth cup pasta cooking water and toss sauce in the pan, mixing everything together. Remove from heat and add the remaining ½ cup leeks. Divide into four pasta bowls.

One serving or two cups has: 380 calories; 14 g fat; 440 mg sodium; 27 g protein; and 42 g carbohydrates.

Serves four

For more ways to whip up a healthy meal in five minutes, try the rest of the recipes in the September issue of HealthToday, out now in major bookstores and newsstands.

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