Wednesday, January 14, 2015

Vietnamese Coconut Vanilla Gluten Free Waffle

By : Mymy Suajico-Santiago
 
Ingredients:

2  cups                               Gluten-free flour

1/2 teaspoon                   Salt  

3  teaspoons                    Baking powder  

2 cups                                Coconut milk

2                                         eggs  

4  tablespoons                 butter, melted and cooled

1 tsp.                                 Vanilla Essence

1 ½ cup                             Sweetened Coconut Shavings

2 tbsp.                               Brown Sugar

 

Procedure:

Mix all ingredients except for brown sugar in a bowl and whip until velvety smooth.

Grease the waffle maker and preheat

Pour the batter and close, allow to fluff and cook until light brown

Put off the power, sprinkle with brown sugar and allow the waffle plate to crystalize the sugar

Serve & enjoy!

Thursday, October 30, 2014

Lessons learned from my Marine Corps Marathon 2014


Truly, what doesn’t kill you only makes you stronger.

The first quarter of 2014, immediately when spring melted the last ice of winter I dove hard into my training for the upcoming Northface Endurance 50 miler Challenge I signed up for. It was going to be my 3rd time to tackle the same ultra which gave me somewhat od a good insight to what I have to prepare for. The Northface challenge in Washington DC was scheduled for early June, a good date in east coast where spring has lost its chill but summer hasn’t fully awakened yet. Head on I trained the long distances with my 3 yr old son on the running stroller. Looking back, I have never stopped running even when he was on my womb and all the way to the last week of my delivery. When I popped him out, I had to get the running stroller and run with him all the time having no nanny to leave him with. Thru the years I have kind of gotten used to our grind and my baby was loving it. His gradual weight growth was never “too heavy” until we both ran on our usual long and hilly 20 miler route to the next town and I just broke my leg like a twig. I had x-rays taken and the orthopedics diagnosed that my broken fibula was caused by the weight of my 3 year old boy, the long mileages and the hilly course; all married together created a perfect storm for bad injury. I was told to completely rest for 8 weeks and was advised after I’m healed to go for less leg impact activities like yoga, walking or swimming, never to run again. Of course, my world caved down. I was a homemaker and the only thing that keeps my sanity was running. To quit was not an option for me. So, I waited it out. All the while staying away from running photos of friends on the social media & race invites on the mail; they felt like daggers to the heart. The worst yet was seeing a runner outside and churning in envy, to self-pity and depression. June came and I went to Northface to cheer and support my friend whom I was supposed to run with. It felt better to be at least “a part of it.” My toddler ran his first northface kids distance while I was guiding him thru the course and all the way to the finish line limping. To stop running was never a choice for me. So I worked with my body patiently to heal and strengthen. I ate my greens, took my supplements and painfully went back practicing my martial arts kata which I knew would promote my core strength back. I took the excruciating walks leaning on to my son’s stroller while runners on the road pass us by. Now, last year I was able to get in the lottery for the entry to a fall Marathon. With only 4 months to go and hardly walking, I locked my sights on Oct 26 because I am running the Marine Corps Marathon and I am bringing that medal home.

The Marine Corps Marathon 2014 was my 3rd time in the same race, known worldwide as “the People’s Marathon” because that’s what it is. It doesn’t award money or prizes to the names on the leaderboard because it stands by its own faith to let the race remain in its truest form, the celebration of the human spirit. So no Olympian or elite sightings here just great people who love to run and the great US marines who are there to race, support their fallen comrades, remember their heroes and their wounded warriors.


Oct 26, I ran the Marine Corps Marathon knowing I was not prepared. My training was “very easy,” I cautiously ease my way just to get back again. It was like the first all over again, the excitement and the uncertainty only this time I wasn’t as confident I would make it to the finish line in time. You see, this race has a cut-off somewhere before the 20th mile. They call it “Beat the Bridge” because once you haven’t cross it at a certain time, it will open up to the busy DC traffic and off you board the bus and be driven to the finish line without getting your bling. Imagine suffering to the 19th mile only to be canned out with such a humiliating end, presumably after months of training is a runner’s nightmare. Armed with minimal training, a leg I have to treat with care and great prayers I dashed when the howitzer cannon was fired. I consciously have to control my pace to refrain from imminent injury. I know I just had to ‘beat that bridge’ and I know I will be fine. I carried out pretty well never passing a single water station until the 14 mile when fatigue and bad cramps set in. From 8 years of running I know it was just too early to feel those symptoms of exhaustion. Usually, I tend to get them somewhere on the 23rd mile and onwards. Then I seriously doubted myself when I knew it will only get worst and I got like more than 12 miles to go. From that point on, it was struggle. My hamstrings started to numb and lock. Last year’s race, I remember running the route and enjoying the DC sights but that day it was just a blur. Worst was the sun, by noon it was shining strong and hard. It was autumn and the organizers never anticipated such heat coming along they never had showers to hose us down. By the 16th mile, I ran by one kid collapsing and hitting his gashing his head from the fall.  Same incident happening left and right kept the paramedics busy. It became sensible to take two cups of water at the station for the thirst and for a splash on the face. I was just bad come 18th mile. You know when you’re so tired that you’re just dragging. I had to run on the sides where it was less congested. There were 30,000 of us and even just to run around the runner in front of you is sooo much of an effort. You just wish you could go straight on a paved path because your poor feet is just too heavy every step of the way. It’s funny but at times like this when your body is shutting down and all you have to rely on is your insecure mind, you just have to go back to primal instincts of “right…left…right” and I did just that. I cannot count the times I had to stop to stretch out my calves which at that time have completely locked. I walked the hills because if I pushed I might not be able to keep on anymore. But each and every time I get the tiniest wind, I pushed from my core and run again until there’s nothing left then I walk to renew and wait for the soonest wind to come my way…on and on until I beat that bridge in time. The 6 miles after that was horrible. We were staggering thru the streets to Pentagon like a scene from the walking dead. No favors! Doesn’t matter if you’re a marine, a housewife, an athlete…if you didn’t train well, you have to zombie down to the finish line. I crossed the finish line at officially 4:47:59. It was my most challenging run, even harder than my past ultras.



The Marine Marathon 2014 is my slowest marathon, 40 minutes slower than my best last year for the same course. At another time, I would’ve been disappointed but given the situation; I was overwhelmed with gratefulness and empowered because I was out there, able to run again when everyone told me I should stop for good. I don’t advocate stubbornness. I just believe in wisely learning from your mistakes and coming back stronger. Next week I am starting my training for the Northface 50 miler on April 2015 I missed to run last June. Thru it all, I learned a valuable lesson. The marathon is mental only if you just want to do the race by taking your time but if you want to perform and run the race as it should be, you have to deliver your best to honor its true spirit.  You have to train good and prepare well to beat not just the sunset but yourself because that’s how you respect it. It doesn’t matter if you are slow. What matters is you are out of your comfort zone, pushing with pain and giving it your all. That sweet pain…that my friends is weakness leaving your body.

Tuesday, October 21, 2014


Sugar Free Banana Oatmeal Bread

By: Mymy Suajico-Santiago

 

This is my banana Oatmeal bread recipe. I made this as a good recovery food after my runs since its potassium loaded. I also used splenda granulated sugar to suit a family member who has diabetes. Although, if you can find really sweet and ripe bananas like plantains; its best to do away with the artificial sweetener. In place of butter, I have decided to go for margarine which has less cholesterol.

 


Ingredients:

6 pcs.                  very ripe Bananas, pureed

2/3 cup               melted Margarine

1 cup                   granulated Splenda

2                           Eggs, beaten

2 tsp.                   Vanilla Extract

1 tsp.                   Baking Soda

½ cup                  easy cook Oatmeal

Pinch of salt

3 cups                 All-purpose flour

 


Procedure:

Preheat the oven to 350°F (175°C), and butter an 8x8-inch baking pan.

Puree the ripe bananas in a food processor or with a fork until smooth. Pour melted butter into the pureed fruit.

Mix the baking soda and salt. Stir in the Splenda, beaten egg, oatmeal, and vanilla extract. Mix in the flour.

Pour the batter into the pan and bake for at least an hour or until a toothpick tester inserted into the center comes out clean.

Remove from oven and cool on a rack. Remove the banana bread from the pan. Slice and serve, goes best with your early morning coffee.

 

 

 

 

Thursday, September 18, 2014


Pollo Y Frijoles Negros
by : Mymy Suajico-Santiago
 
Ingredients:

1 lb                      Frijoles Negros (Spanish Black Beans) soak overnight

6 cloves              Garlic

8 cups                 Chicken Stock

4 pcs.                  Potatoes (peeled & quartered)

2 pcs.                  Carrots (peeled & sectioned)

4 pcs.                  Chicken Thighs

1 pc.                    Thinly Sliced Spanish Chorizo ( I used Campofrio)

2 stalks               Celery Chopped

                             Extra Virgin Olive Oil

                             Chili Arbol (for Spice, optional)

To Taste             Salt & Pepper

Garnish              Parsley

 

Procedure:

Boil the black beans in chicken stock until soft and cooked. Add the chicken thighs carrots & potatoes, continue to cook. In a separate pan sauté the garlic in extra virgin olive oil until brown, add the chorizo and stir fry, drop in the celery and continue to cook for few minutes. Add the sautéed mix of garlic, chorizo and celery (including the oil) into the pot of beans, chicken & vegetables. Simmer to allow flavors to blend.  Salt & pepper to taste, garnish with parsley and serve hot.

 

Wednesday, June 25, 2014

Shrimp Hong Kong Style Pan Fry Noodles


By : Mymy Suajico-Santiago

 

Ingredients:
1 pkg.                  Hong Kong Style Noodles
1 dozen              Med. Shrimps (peeled and deveined)
1 can                   Baby Corn (cut to size)
1 bunch              Spinach
2 pcs.                  Carrots (julienne)
12 dozen            Quail Eggs (hard boiled)
1 can                   Water Chestnuts (Cut)
6 pcs                    Shrimp Balls (cooked & cut)
6 cloves              Garlic, minced
4 pcs                    Shitake (soaked overnight)
4 pcs                    Woodear Mushroom (soaked overnight)
1 pc                      Big Bell Pepper (julienne)
1 Stalk                 Green Onion Leaves (Cut-for Garnish)
Peanut or Canola Oil for Frying

Sauce:
1 tsp                    Corn Starch
1 tsp                    Sesame Oil
1 tsp                    Soy Sauce
2 tsp                    Oyster Sauce
½ cup                  Chicken Broth
Salt/pepper to taste

 
Procedure:
Prepare the pan fry noodles by immersing it on water for at least 5 minutes
Mix soy sauce, oyster sauce, chicken broth & corn starch. Stir until free of lumps, set aside.
Sautee garlic in canola oil until brown, drop the shrimp followed by all of the vegetables & mushrooms; stir fry until cooked. Remove from heat, toss in cooked shrimp balls & quail eggs & drizzle in the sesame oil. (Sesame oil is stronger in flavor when added last)
Add in the sauce mixture & simmer on low heat.
Drain the water from the noodles. Pour cooking oil on the wok and drop the noodles, press lightly to evenly pack on the wok. Fry until crisp and turn over & spread evenly to fry on the other side.
Top the crispy noodles with the shrimp & vegetable sauce mix, sprinkle with spring onions & serve!

 

Spiced Apple Cider Sangria


Recipe by: Mymy Suajico-Santiago

 

Ingredients:

2            cups apple cider
2           cinnamon ground
¼            ground allspice
1            bottle Spanish red wine (or any red would do)
1/2       cup orange juice
1/2       cup brandy
Orange Slices for Garnish (Optional)

 

 

Procedure:

Simmer apple cider, ground cinnamon & all spice in a saucepan until flavors infuse, set aside to cool.
Combine orange juice & brandy, set aside
Fill the carafe or pitcher with crushed ice, pour in the orange & brandy mix, pour in the spiced apple cider over, lastly drizzle the red wine to allow bleeding over the liquids for visual, garnish with orange slices. Stir to mix.
Cheers!

 

Sunday, January 6, 2013

Sugar & Butter Free Cashew Pecan Fruitcake


Mymy Suajico – Santiago 蔡

I always believed that loving fruitcake is an acquired taste. I love fruitcake and could have it all year round, as it meant to be.
Fruitcakes are most popular as holidays & weddings delicacy, slice by slice they are consumed to the next anniversary. Wrapped in a cloth and foil & saturated with alcohol regularly, it could go for months and even years without refrigeration. It is even kept as an heirloom for some families in Europe.
It was made in some form all the way back to ancient Rome but it wasn’t until the middle ages that it became known as ‘Fruit Cake.’
This is a diabetic friendly recipe, made intentionally without sugar additives (save for the sugar content of the dried fruits) & without butter…guilt free on big slices!

Ingredients:
1 cup               Chopped Dried Pineapple
1 cup               Raisins.
1 cup               Dried Cranberries
1 cup               Dried Cherries
¾ cup              Dark Rum (Bacardi Select)
¾ cup              Patron Orange Liquor
2 tbsp.             Finely Chopped Clementine Peel
3 cups             Unbleached, all-purpose Flour
1 teaspoon     All-spice
1 teaspoon     nutmeg
1 teaspoon     vanilla
1 teaspoon     salt
1 teaspoon     baking soda
1 cup               toasted Cashew
1 cup               toasted Pecans
1 cup               Granulated Sugar substitute
½ cup              Dark sugar free Syrup
4                      large Eggs
1 cup               Canola Oil

 Garnish:
Fresh Blueberries & Clementine slices soaked in rum overnight
Dried fruit mix

 Procedure:
Preheat oven on 350 F
Incorporate Clementine Peel in the orange liquor, set aside
In a mixing bowl combine the following:
Flour, Allspice, Nutmeg, Salt, Baking Soda, Granulated  Sugar
Add in: Rum, Orange Liquor with Peel, vanilla, Dark Sugar-free Syrup, Eggs & Canola Oil
Blend in low setting until homogenous, up to medium until mixture is light.
Fold in the nuts & fruits uniformly well
Scrape the mixture off to the prepared pan.
Decorate the top surface with the fresh garnish (this will dry in the baking  process)

Bake for an hour & 30 min. or until a bamboo skewer inserted in the center of the cake comes out clean.
In case the cake is too dry, cover with aluminum foil over while baking
Cool the cake for 20 minutes

Drizzle dark syrup to thinly coat
Cover plastic wrap and age
Serve & Enjoy after 1 week at room temperature or loooonger….