Nomnomnom, Eat, Nomnomnom, Eat, Nomnomnom

Weight will never be an issue for a girl as skinny as I. That is what others thought of me. But, like the majority of the crowd who attended the new Del Monte Fit ‘n Right launch last November at One Rockwell, I just don’t seem too happy with my figure. Good thing, I have met health and fashion experts to ask if what I’m feeling was normal.

🙂

As I went in the function room, Nicole warmly approached me and led me to 3 different booths: fitness, food and fashion. First, I had my weight, fat mass and body fat percentage measured. Then, I proceeded to the next booth were Rajo Laurel’s team took my figure measurement.

Science of Sexy

Sexy Chef Barni Alejandro

The last booth I went to was Sexy Chef’s. I told her that even if I ate a lot I still get my average weight. And, I’m not quite happy about it.

She told me that I must be happy because not all people can eat a lot and have their metabolism fast, like I’ve got.

“Frequent eating makes our metabolism fast.”, she added.

She actually recommended some of the food I need to include in my meals, like brown rice, which contains plenty of health benefits. She also mentioned that our age also has something to do with our metabolism. The older we get, the more our metabolism slows down. I wanted to chat with her more but lunch was ready, prepared by hers truly.

(L-R) Fit ‘n Right brand manager, Sexy Chef Barni Alejandro, Fitness Expert Raul Banzon, and Rajo Laurel

After all the tummies were filled with delectable food, the program started. The basic formula to fight fat was revealed by the experts. And the Science of Sexy Challenge was introduced.

(FAT= Calories consumed – Calories burned) / (Basic formula to fight fat)

To explain, fat accumulation is determined by the calorie content of the food you eat vs. the calories you burn through regular exercise. So, to lose weight and reduce fat mass, we need to increase physical activity to burn more fat, and/or eat fewer calories.

New Del Monmte Fit 'n Right

The recommended rate of weight loss is 1-2 pounds per week. This means working in at least 30 minutes of daily aerobic activity in our daily routine. Plus, daily rice intake by 1 cup (1/2 at lunch and another half at dinner).

Simple? Of course not without discipline, self-control and a help buddy, the discussion recommended the new and improved Del Monte Fit ‘n Right.

Fit ‘n Right now has the combination of L-Carnitine plus new GCE (Green Coffee Extract), a natural ingredient taken from unroasted green coffee beans. But don’t worry the taste was proven to be more of a fruit juice than a coffee.

The panel shared that GCE’s role is to block our body’s absorption of sugar. The less sugar our body absorbs, the less excess calories that can turn into fat. A clinical study shows that with daily consumption of GCE, there is significant reduction in fat vs. L-Carnitine alone vs. diet and exercise alone. Check out trial results below.

Trial Results

To be more realistic, 2 from the group of challengers were invited in the event.

(L-R) Hiroshi Okuda (loss -2.5% body fat) and Jana Fyfe (loss -1.2% body fat)

And to challenge the crowd, here’s the 30 days Fit ‘n Right Science of Sexy Challenge.

Fit 'n Right Science of Sexy Challenge Mechanics

Del Monte Fit 'n Right Prizes

Fit 'n Right Winners' and Runners up Prizes

For the top winner: 1 outfit by Rajo Laurel and a trip to Boracay for 2 including; roundtrip tickets and transfers, and 3 days/2 nights accommodation in Discovery Shores. And an outfit by Rajo Laurel for 3 runners-up, each.

(L-R) Group of already sexy bloggers; Earthlingorgeous, Krisified, Fashionista Commuter and ClumsyClariss dared to take the challenge and received a 1-month FREE membership at Gold’s Gym plus Fit ‘n right to follow

*Photos & Text by Clarissa Tubeo

Now after some insights on calories from the Fit ‘n Right event, I’m so excited for the results!

K-Pop, Koreanovela, K-fashion – Its official! The Korean craze has stormed the Philippines and many of their dwellers are seen left and right in the prime spots in our country. And now, the invasion continues – KBop Quick Korean is the place to be if you’re craving for delectable and affordable Korean flavors in a Pinoy setting.

KBop Quick Korean Restaurant

This Korean fast food place has a young and modern feel. With authentic Korean dishes and its distinctive spicy taste, it’s as if you’re embracing their culture, without having to leave the metro.

Born out of love for Korean food, business partners Jorge Wieneke (former owner of Potato Corner and Jap-OK) and Mel Gozum, executive of Solar Entertainment Corp. decided to open KBop for Filipinos who thrive for affordable, fun and quick Korean fix. With their business expertise and familiarity with Korean cuisine, they opened their first branch at Fort Bonifacio and it was a success with an overwhelming array of dishes.

KBop Pork Skewers

I was so excited to try their menu of Korean food. Spicy dishes were not among my favorites but KBop changed my mind then and there. We were first served the “Bokkumbop” (Kimchi Fried Rice, Php 50). It was spicy yet flavorful, specially when consumed with the sweet and tangy “KBop Chicken” (Korean Style Chicken Wings, Php 160)

Afterward, the “Chapchae” (Korean Glass Noodles, Php 100) became my favorite. The noodles were soft and sweet. We also tried the “Tomi Chim” (Steamed Fish, Php 100) and were a bit spicy but tender. Their “Chandolpakee” (Grilled Beef Steak, Php 250) is ideal for meat lovers looking for a healthier alternative. Pork Skewers (Php 130) is best partnered with beer.

KBop Chicken

For dessert, we were served with Mango Panna Cotta. I am a big fan of sweets and the mix of mangoes were just perfect to cap off the spice of the Korean dishes I ate.

With the right ambience and their accommodating staff, KBop is definitely a sure hit for the Korean enthusiasts and Pinoys who crave for their luscious and spicy dishes. Their branches are located at Venice Piazza, upper McKinley Road, McKinley Hill, Fort Bonifacio and at Sky Garden in SM North Edsa.

Mango Panna Cotta

To know more about KBop and their tasty offerings, you can visit their Facebook Page here.

* Text & Photos by Ria Hazel Lumandog

Korean Cuisines: Chap Chae (LL), Bokkumbop (UR), & Tomi-Chim (LR)

So what are you waiting for? Looking for a Korean cuisine that’s right for your budget and fits to your appetite? Then visit KBop Quick Cuisine now and be “Koreanized” too.

🙂

Giant Lady Bug

From December 1 to 4, bring your kids and family to a different kind of world as Candy Corner, in partnership with Wonka, opens the doors of an enchanted factory that harvests dreams and turns them into candies –The Wonka Imaginarium at the Atrium in Shangri La Plaza Mall.

The Wonka Imaginarium is a four-day exhibit that puts the spotlight on Wonka Candies, it allows everyone to bring their candy fantasies to life.

Wonka Imaginarium's Talking Tree

Wonka Laffy Taffy

Wonka Imaginarium's "The Magical Forest"

I got the chance to explore the Wonka Imaginarium the other day and it was a great experience. It brings back my  childhood days as I walked into the magical forest with giant bugs and talking trees.

Aside from the Magical Forest, explore the Tunnel of Lost Wishes and Forgotten Dreams; fly and fall from the sky and learn magic straight from a witch – all to find the rainbow (the dream that makes the happiest of all candies).

Wonka Imaginarium Raindow of Candies

“The Wonka Imaginarium is the first of its kind in the Philippines, and we’re happy to be doing this for the holiday season,” shares Ricky Andre, President of Candy Corner Philippines.  “More than just giving everyone a chance to get to know more about Wonka Candies, our main goal is to give people of all ages a great avenue to feed their imagination and find a different, unique activity for the whole family to share this Christmas.”

Candy Corner Philippines

Wonka Chocolate

A candy brand that uses licensed materials from Roald Dahl’s Charlie & the Chocolate Factory and its two movie adaptations, Wonka’s distinct packaging and colourful taste has propelled it to become Candy Corner’s flagship brand with best sellers such as Nerds and Pixy Stix just to name a few.

*Photo & Text by Marjorie Pineda.

The Witch

Wonka Gobstoppers

Candy Corner is the first outlet in the Philippines to combine traditional packaged and novelty sweets with the concept of having customers choose and combine their own selections of treats. Catch your candy fantasies at http://www.candycorner.ph/.

If you read this post in time, you might just be able to catch the last day of The Wonka Imaginarium.

🙂

“Potato potato Tomato tomato”. That was the tune playing in my head when I entered Restaurant 9501 found at the 14th Floor ELJ Communication Center, Eugenio Lopez St., Quezon City for the Thanksgiving Dinner hosted by the United States Potato Board (USPB) last November 14, 2011, 6:30 PM. I know I will be loading on carbs that night and somehow a scene in the movie “When Harry Met Sally” keeps popping in my head.

This would be my first time to be invited by the U.S. Potato Board through NomNomClub.com and I am curious what interesting potato dishes will be served to satisfy the guests’ cravings for this most-loved tuber.

Tomato Jam for the Potato Bread

As blessings literally poured outside (heavy rain after a very hot day) and inside (celebrating a cozy USPB Thanksgiving dinner) together with the distinguished guests of the US Potato Board, I fumbled on my seat for my camera. I wanted to capture the appetizer spread generously on our table. The most appealing to me is the abundant fresh fruits found on every table. All that is missing is a cornucopia and it would have been indeed a symbol of good harvest.

USPB Thanksgiving Dinner & US Frozen Potatoes

Attending the USPB Thanksgiving Dinner made me discover something new about myself. My love for tomatoes will reach a new level after tasting the tomato jam on a potato bread. So there is a reason for the tune in my head!  The tomato jam spread thinly on the homemade potato bread was delightful. I hope they can make potato crackers next time. That would be lovely with tea.

I was disciplined enough to just limit myself with one slice of potato bread because I know there is more potato dishes to come for the USPB Thanksgiving Dinner. Before indulging to our gluttonous desire for more USPB potatoes, we were graced with the presence of Chef Myrna Segissmundo who gave us a short introduction about her off-the-menu recipes using US Frozen Potatoes for the U.S. Potato Board Thanksgiving Dinner.

Truffled Mashed Potatoes Soup with Porcini Mushroom

All that talk of turkey, potato and gravy is making the crowd hungrier, so without further ado, the second USPB potato creation arrived shortly. By this time, short introductions were made between the guests on my table which turned out to be a great conversation by the end of the meal.

I missed the potato in the Seared Scallops with Straight Cut Potatoes, Apple Waldorf Salad Basic oil but the Truffled Mashed Potatoes soup with Porcini Mushroom Froth was delectable. You have the truffle before and after, and all potatoes in between.  I was actually tempted to ask for a second serving and just enjoy it with the homemade potato bread.

The fruits were a nice way to wash the taste of the previous dishes and prepare my palate for the next one. I’m not much of a wine-drinker but I indulged myself with a glass for the USPB Thanksgiving dinner because I know it will be compliment my dining experience while eating turkey. The wine was semi-sweet not too dry and I did enjoy it a lot with almost all of my food.

The main dish is of course a turkey dish specifically Roast U.S. Tom Turkey with bread and nut stuffling, minted orange-cranberry relish, creamed spinach, candied crinkle-cut potatoes and giblet gravy. It was not my first time to eat turkey but so far this is one of the best I’ve tried. I miss having to cut the turkey though. That is half of the fun.

Thanksgiving Dinner with Roast US Tom Turkey

So what makes Chef Myrna’s turkey dish enjoyable for me?

It was the combination of the creamy spinach, the candied potatoes, and the turkey that did the trick. The main USPB turkey dish worked for me when I eat these three elements in that specific order.

Do you remember in the movie Ratatouille when Remy described the sweetness of the grape combined with the salinity of the cheese? Well that is how the main dish played inside my mouth. Alone the mashed spinach was creamy with a slight “earthiness” (because it’s a vegetable) then comes the sweet potato which is smooth and silky to taste. The two combined gives you a hint of earth and clouds then finally the turkey follows which is different from the texture of the greens and the potato. It gives you a little bit of something to bite but it will not distract you from the interplay of these three items in your dish. I must have enjoyed that main dish because I finished it, which is rare for me.

Among the five USPB creations of Chef Myrna Segismundo, I really enjoyed the soup and the main dish. There are so many things to be thankful for that day. But what made that meal truly satisfying were the new friends I met that day and the wonderful conversations we had. The food can be great but with no one to share it with it will seem bland. However, when you are amidst friends any meal, even boiled potato, will taste the best. Now combine the two and you have a dining experience of a king.

Apple Waldorf Salad

Know more about US Frozen Potatoes and USPB programs at http://www.potatoesusa.com or call Ms. Reji Retugal-Onal at 534.8534 / 534.8223.

*Contributed by Blogger Apprentice: Ia Adam-Lim.

Happy Thanksgiving Day to all and thank you to the US Potato Board! How about you, what’s your potato story? And what are you thankful for? Please share it with us.

Members of the media and bloggers recently had the chance to meet and watch the 12 Kiddie Cooks of ABS-CBN‘s Junior MasterChefs Pinoy Edition as they prepare scrumptious recipes at the kitchen of Trescon International College.

Patrick is one of the Super 12 Junior Masterchefs

The Pinoy Junior Masterchef cooking reality program showcases a pool of talented kids coming from different backgrounds. It was astonishing to see how the little master chefs effeciently held the knife as they cut ingredients into desired shapes and pieces.

Weeks of tough cook-offs have brought together the best 12 kiddie cooks from the country in the “Junior MasterChef Pinoy Edition,” impressing viewers with creations kids their age might not be able to cook with ease.

Junior MasterChefs Contenders Ian, Kyle, Acee, Philip (L-R)

First up in the Super 12 is Bianca, 9, one of the youngest kiddie cooks in the show.  Both of her parents were formally trained in the culinary arts and have taught her proper cooking techniques at such an early stage.

Cheerful Philip of Cebu made his way into the viewers’ hearts by dancing every time his dish gets complimented by host Judy Ann Santos-Agoncillo and chef judges Ferns, Lau and Jayps. He lacks formal cooking training but still manages to whip up the best-tasting dishes in the show and even led the culinary race last week by topping the scoreboard.

Junior MasterChefs Contender Bianca

Iain masterfully creates various Italian dishes which he and his family enjoy.

Mika on the other hand has extensive training in Japanese cuisine.

Also getting into the Super 12 is Tricia, who plans to major in Business Management to help their family business thrive. She goes straight to their family-owned restaurant in Batangas every day after school to watch their chefs cook or help out in preparing their customers’ orders.

Junior MasterChefs Contenders Jobim (top right), Miko (bot left), Emman (center), and Tricia (bot right)

Judy Ann Santos

During their family trips abroad, Patrick asked his parents to buy him cooking tools and equipments instead of toys and gadgets.

Outside the kitchen, Miko is a school varsity basketball player. His first dish created was beef broccoli, when he was just eight years old.

Emman’s most memorable cooking experience was cooking pancakes for his mom who worked on a night shift when he was six years old. From the usual pancakes, he can now cook a variety of dishes from ham and cheese omelette to beef steak and pizza rolls, among others.

Eleven-year old Kyle has an instinctive approach to cooking. He is fond of using the Ouido style-cooking through reliance on look, feel and taste instead of measurements.

Jobim likes to experiment in the kitchen by adding different herbs and spices to his dishes.

Junior Masterchef Super 12 Presscon

Acee hopes to win the competition one dish at a time. During an immersion, she wowed viewers with her spaghetti Bolognese with béchamel sauce and tomato salsa.

Caitlin on the other hand, impressed the judges early-on in the competition with her dishes such as ‘rice in ampalaya silog’, which gained the highest score in the program’s silog challenge.

Junior Masterchef Pinoy Edition at Trescon International College

One of the two Pinoy Junior Masterchef recipe made in the press conference

Catch more of “Junior MasterChef Pinoy Edition” on ABS-CBN, visit www.masterchefph.tv, www.facebook.com/jrmasterchef, and @jrmasterchef_ph on Twitter.

Junior MasterChefs Chef Judges Chef Rolando Laudico, Chef Ferns, and Chef Jayps (L-R)

* Text and Photos by Marjorie Pineda

All of them were very energetic. We saw the passion in what they were doing, from preparing the ingredients, cooking up to keeping their work station clean and orderly. They prepared two recipes during the press conference of the Junior MasterChefs Pinoy Edition. All these they learned from the Judges Chef Ferns, Chef Lau, Chef Jayps, and celebrity Judy Ann Santos.

The cafe name says it all, F for Fabulous! This cafe is housed at the newly opened F1 Hotel at Bonifacio Global City in Taguig. The hotel is a franchise from world renowned hotelier, Best Western International.

Best Western hotels are known for modern and edgy interiors and at the same time tasteful. F1 Hotel did quite well on this.

F, located at the hotel’s 5th level is also a sight to see. It will certainly not fall short in your expectations as it has almost 300 courses and desserts in a spread to satisfy your palate. F restaurant sports a light and relaxed atmosphere with tables positioned with the glorious view of the pool deck.

The cafe serves buffet breakfast, lunch and dinner and like any other buffet, the courses change daily.

Gorgeous Furniture pieces at F1 Hotel

Dining in a buffet could be tricky because you easily get overwhelmed with all the food you see and end up full at your 2nd course.

With F, the concept is simple and well sectioned, most of the dishes are separated per type and helpful chefs are stationed to serve you.

My best tip on buffet dining is to eat less rice or pasta and go though each dish section by section, that way you make sure you tried everything the cafe offers.

Continue reading →

And the Starbucks Philippines  series is not yet over this Christmas season! After sharing with you the Starbucks 2012 Planners, and the Starbucks Holiday Foods, it’s the turn of the Starbucks Christmas beverages to be highlighted.

Cranberry White Chocolate Mocha

The two new and one returning Starbucks Christmas Beverages flavors of the season are:

Cranberry White Chocolate Mocha

This is the new beverage available this season only. Starbucks signature espresso is combined with freshly steamed milk and luscious white chocolate, then topped with whipped cream, a tart cranberry drizzle and crystallized cranberry sugar.

Toffee Nut Latte

Toffee Nut Latte

Back by popular demand! The rich, buttery flavor of sweet toffee combined with toasted nuts, blended with Starbucks smooth espresso and velvety steamed milk, topped with whipped cream and toffee-flavored sprinkles.

Peppermint Mocha

Peppermint Mocha

Good news to all peppermint lovers, watch out for the return of Peppermint Mocha! Enjoy the warm combination of espresso, steamed milk, bittersweet chocolate and peppermint flavor in this seasonal favorite. It is topped with classic whipped cream and red sugar sprinkles.

Christmas Coffee Blend

This Christmas, as you gather your friends and family offer them the warmest of greetings by welcoming them with a delicious cup of Starbucks coffee. Choose from the spicy, full-bodied flavor of the Christmas Blend, the rich, caramelly flavor of Starbucks Christmas Blend Espresso Roast or the instant Starbucks VIA Ready Brew Christmas Blend.

Starbucks Christmas Blend

Starbucks Christmas Blend

This full-bodied favourite combines the liveliness of superb Latin American coffees with the mellow smoothness of Asia-Pacific coffees, but is truly noteworthy for the spicy notes from aged Sumatra beans. This coffee is best paired with White Chocolate Cranberry Cookie – big and chunky, chewy and crunchy. Perfect for this season!

(Retail Price P500)

Christmas Blend - Espresso Roast

Starbucks Christmas Blend Espresso Roast

Made from Sumatra and aged Sumatra coffees, combined with beans from the Bella Vista F.W. Estate in Tres Rios, Costa Rica, and finally roasted in Starbucks signature Espresso Roast for an intense flavor and spicy finish.

(Retail Price P500)

Starbucks VIA Ready Brew Christmas Blend

It is an instant and microground coffee that provides a comforting taste if the holidays wherever you go.

(Retail Price P495)

Starbucks VIA Ready Brew Christmas Blend

By now, most of you would have probably tasted the Starbucks Christmas beverages in some branches of Starbucks. Which one was your favourite? How about among the Christmas Coffee Blends?

No, it’s not a new drink offering by Krispy Kreme. But the same owners of the Krispy Kreme franchise in the Philippines – Max’s Group of Companies – is bringing the brand from the US to our local shores – Jamba Juice.

Jamba Juice is one of the top fresh juice brands in the United States catering to health buffs who want their juices natural and pure (You might have heard of the brand in some western movies shown recently).

Celebrities Vanessa Hudgens, Paris Hilton, Fergie of The Black Eyed Peas and football superstar David Beckham with their Jamba Juices!

“No sugar, no chemical preservatives” -  says Krispy Kreme Marketing Manager Mark Gamboa who shared the news to NomNom Club 2 months ago during the Krispy Kreme Alabang branch opening and gave hints of this upcoming development.

Jamba Juice Launch and Location

And here we are, tomorrow, November 11, 2011, Jamba Juice Philippines formally establishes its presence locally as they open their first branch in the new extension of the posh Bonifacio High Street – 7th Avenue Boni High Street SOUTH – in Bonifacio Global City, Taguig. It is right across R.O.X. (Where is R.O.X.)

Even though I’m currently in Taiwan and will miss this, I am just as excited as I am fruit juice lover myself who prefers them natural. Moreover, they will be having the same launch date of 11-11-11 as my newest gadgets and tech blog – GadgetGambit.com (GG)!

Know more about Jamba Juice Philippines in their website JambaJuice.ph, Twitter @JambaJuicePH , and Facebook facebook.com/jambajuiceph.

I surely hope to have a taste of Jamba Juice concoctions soon when I come back tot he Philippines in December!

Jamba Juice Fruit Juices and More

Jamba Juice Menu

Some of the Jamba Juice Menu and fruit juices I’m looking forward to are the nutritious “Freshly Squeezed Juices,” fiber-rich “Steel Cut Oatmeal,” and “Creamy Smoothies” when I want it rich. 😛 Feel free to share you Jamba Juice Philippines experiences below when you’ve tried it in the next few days. Share some photos as well in our NomNom Club Facebook Page. 😛