This food or diet plan was made by an European Cardiologist.

The main source of

protein is the eggs, it is much better if it is an organic egg, and fresh fruits. This is more
effective and helpful if it is with daily exercise even for just thirty minutes.

This is a very simple diet plan. The breakfast is the same everyday.

Breakfast: 1 piece of ones favorite fruit, except for grapes or bananas. A serving of
blackberries or blueberries will provide the needed antioxidants.

Day 1

Lunch: 1 orange, a cup of yogurt, 1 egg

Dinner: 2 boiled eggs, 2 pieces of toast, a cucumber or a small bowl of lettuce, 2

tomatoes

Day 2

Lunch: 1 orange, a cup of yogurt, 1 boiled egg

Dinner: a piece of toast, 125 gr. of red meat, a cup of tea or coffee with no sugar, 1
orange

Pineapple Upside-Down Cupcakes

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what you need:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker SuperMoist yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
How to make this amazing recipe
Tomato is an excellent food good for skin. Eating tomatoes provides natural sun
protection from UV rays as well as promotes youthful skin. Tomatoes are rich in
lycopene, a powerful antioxidantthat offers many benefits for skin including protecting
skin from UV rays, delaying skin aging and protection from skin cancer.

Applying tomatoes on skin is also as beneficial. The humble tomato has cooling
properties which soothe sunburn and also contains astringent properties which tighten
large pores.

Whats more, tomatoes have natural acids in them which help regulate oily skin.
Tomatoes also clear acne, deep cleanse pores, fight premature aging and lighten skin.
1.Tomato Lemon Face Mask for glowing skin

Ingredients

-1/2 ripe tomato

-1/2 teaspoon lemon juice

Directions:

1.Blend 1/2 a tomato into a smooth puree. Combine the tomato puree with 1/2 teaspoon
fresh lemon juice. Using a clean cotton ball, apply the mixture all over your face. Let it
sit for 10 to 15 minutes. When the time is up, rinse off with cold water. Pat dry. Apply a
drop of olive oil to moisturize.
STUFFED BELL PEPPERS

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INGREDIENTS:

6 medium green peppers

1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese
DIRECTIONS:

Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Place peppers in a baking dish.
Combine ground beef and onion and cook together until done.
Drain and set aside.
Prepare Rice-A-Roni according to package directions.
When rice is done,combine it with the beef and onion.
Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not
over).
Cover the baking dish.
Bake at 350F for 35 minutes and then uncover and top with the shredded cheese.
Bake uncovered for about 5 minutes more to melt cheese.
Serve with the tomato sauce.

CAJUN CHICKEN PASTA

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Ingredients
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
How to make it :
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente;
drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat,
saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes.
Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the
cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Cassava Cake Recipe

INGREDIENTS:

2 packs cassava grated (approx. 16 oz)

1 can condensed milk (approx. 14 oz)
1 can coconut milk (approx. 13 oz)
1 bottle macapuno strings
As for the Macapuno Strings Use half a bottle for the mix and the other half for the topping

FOR THE TOPPING:

1/2 can condensed milk

1/2 can evaporated milk or 1/2 can coconut milk
1 egg yolk
1/2 bottle macapuno strings (as noted above)
INSTRUCTIONS:
Preheat oven to 375 degrees F
Prepare a baking pan and grease with butter Set aside
Combine all ingredients in a deep bowl make sure every ingredient is well combined
Pour into the greased baking pan
Bake for 45 minutes.
Combine the topping ingredients
Pour over the top of the baked cassava
Bake for another 15-20 minutes
Remove from oven serve warm

Pork Hamonado Recipe

INGREDIENTS:

1 kilo pork tenderloin

2 cups pineapple juice
cup soy sauce
cup brown sugar
salt and pepper
bay leaf

INSTRUCTIONS:

Combine all the dry ingredients above and rub on the pork. Combine drippings of the pork,
pineapple juice and soy sauce. Use this to marinate pork tenderloin overnight.
 Place marinated pork in a pot and turn on the heat. Add 1 whole chopped onions and 2 gloves of
chopped garlic. The sauce will gradually thicken. Add some pepper corn. Let it simmer for
around one hour in low heat.
Once cooked, let it cool down a little before slicing into pieces.

Fresh Lumpia (Lumpiang Sariwa) Recipe

INGREDIENTS:

FOR THE WRAPPERS

3 large eggs
3/4 cup cornstarch
1/2 cup water
1/4 cup butter or cooking oil
FOR THE FILLING

3 medium sized onion minced

2 cloves garlic minced
1 boneless chicken breast shredded
1/4 pound raw shrimp shelled and sliced into 2
2 cups ubod ng niyog or singkamas (if ubod ng niyog is not available) julienned
1 medium sized carrot finely julienned
2 teaspoons oyster sauce
1 teaspoon patis
1/4 teaspoon black pepper powder
5 fresh lettuce leaves
INSTRUCTIONS:

FOR THE WRAPPERS:

Beat the eggs until frothy. Dilute cornstarch with water and add to beaten eggs. Mix well.
Place the nonstick pan over medium heat until hot, brush it with 1/4 teaspoon butter or cooking
oil. Set the range into medium low heat.
Pour 2-3 tablespoons of mixture into the pan. Tilt the pan so the batter covers the entire surface.
Cook until pancake can be lifted easily from the pan, about 30-40 seconds. Repeat until mixture
is consumed.

FOR THE FILLING:

Saute the onion and garlic for about 40 seconds under medium heat. Add the chicken followed
by the patis, and continue sauteing until the chicken turns to light brown or water is reduced.
Add the shrimp then stir-fry for 3 minutes.
Add the ubod ng niyog, carrot and oyster sauce. Stir-fry for 1 minute and cook until vegetables
are crispy, about 2 minutes.
Cut the lettuce in half lengthwise and place a piece of lettuce on wrapper for each lumpia. Put
about 1/2 cup filling into the center of wrapper. Fold the bottom of the wrapper over the filling,
then fold the sides. Place the lumpia in a plate. Repeat this procedure until filling is consumed.
FOR THE SAUCE:

In a bowl with 1 cup of water, add 3 table spoons of cornstarch, 1 table spoon of ground
peanut or peanut butter, 1 table spoon of soy sauce, a pinch of salt, 2 table spoon of brown sugar
then mix them thoroughly.
Saute garlic and onion then add the mixture. Stir thoroughly under low heat for about 5
minutes.
Place the sauce in a desired bowl.
Ready to serve. Top each lumpia with 2 tablespoons of sauce. Share and enjoy

Savory Sabayon Sauce with Olive Oil

This savory sabayon sauce recipe with olive oil is dairy-free - a healthier take on a classic
hollandaise sauce. It can be served atop nearly anything, including fish or vegetables!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients
1 cup dry white wine
3 tablespoons white wine vinegar
Sea salt
2 egg yolks
cup extra-virgin olive oil

Instructions
1. In a small saucepan, bring the white wine and vinegar to a boil over medium-high
heat. Rapidly simmer until the wine has reduced by 2/3, about 10 minutes. Set aside
to cool.
2. Once the wine mixture is room temperature, whisk in the egg yolks. Transfer it to the
top of a double boiler or a mixing bowl that fits snugly in your water pot. The bottom
of the bowl should not touch the water, so pour some out if necessary. Bring the
water to a boil, and set the wine-egg mixture on top. Whisk briskly over medium heat
until the eggs have thickened to the consistency of mayonnaise, about 3 minutes.
Remove from the heat and whisk in 1 tablespoon of the oil. Once combined, slowly
drizzle in the remaining oil, whisking constantly, until smooth. Thin the sabayon with
2-3 tablespoons of water until the consistency is pourable. Add teaspoon salt and
taste for seasoning.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
Perfect swiss roll

50g butter
130g plain flour, sifted
1/4 tsp fine salt
4 eggs
125g caster sugar plus 2 tbsp extra for sprinkling
Dash of vanilla extract
Jar of jam of your choice

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Felicity Cloakes perfect swiss roll. Photograph: Felicity Cloake for the Guardian

Melt the butter in a small pan and set aside. Grease and line a tin roughly
30cm x 21cm and heat the oven to 180C.

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Sift the flour into a mixing bowl from a height (dont be tempted to skip this
step). Add the salt.

Separate the eggs into two medium bowls and add the caster sugar and vanilla
to the yolks. Whip the whites to soft peaks using a hand whisk or electric
beaters, then whisk the yolks and sugar until pale and voluminous (doing it
this way round means you dont have to wash the whisk). Whisk in the butter.

Fold the flour into the yolks, being careful to keep as much air as possible in
the mixture, then fold in a little of the whites to loosen the mixture, then fold
in the rest.
Tip into the tin and tilt to cover, then lift and drop the tin on to the workspace
a couple of times to get rid of any air bubbles. Bake for about 10-12 minutes
until golden and springy to the touch.

Meanwhile, cut a piece of greaseproof a little larger than the tin and dust with
the extra sugar.

Loosen the sponge round the edges and then invert on to the paper with one of
the short sides facing you. Trim the edges with a bread knife to neaten, then
score a line about 1cm across the side closest to you.

Roll up as tightly as possible, rolling the paper in with it. Leave rolled up
tightly until cool, then unwrap and spread with jam and roll back up without
the paper.

Is the traditional raspberry and vanilla swiss roll due a comeback,

do you prefer the chocolate kind, or is your fancy tickled by the
exotic flavours and colours popular in the far east? What are your
tips for a really neat finish and has anyone tried a savoury
version?