Meet Michelle Ibarrientos, a Fil-Am based in Southern California, who whips up healthy versions inspired by Filipino favorites.
Before she was a self-proclaimed “health enthusiast,” Ibarrientos would feel bloated and get sick often — that’s when she knew it was time for a change.
When starting a health journey, she said it’s important to identify your “why.”
“It’s all about prevention now. My kids are growing fast and I want to be there for them,” she said, noting how conditions like diabetes and hypertension run in her family, similar to many Filipino families.
Making minor adjustments, such as lessening the intake of white rice and noodles gradually goes a long way too. But that doesn’t mean cutting them out altogether; if you are used to having a cup of rice a day, you can cut it down to a quarter a day.
“Life is short but I don’t want it shorter,” she said, adding that it’s okay to have small indulgences every so often, but to keep in mind your goals and to not quit if you have one meal that strays away.
Ibarrientos also shares her Filipino recipes on Community Cooking, a cooking show aired on CitiCable 3 in Torrance.
“I try to give people a sense that if they’re afraid of trying Filipino food because of certain restrictions, here are some alternatives. They are recipes my mom has made but with certain twists and changes,” she said. “It inspires people to eat healthier, but nothing drastic. Trying to make a difference means a lot.”
For more recipes or to get in contact with Michelle, please visit her Instagram page @goleanandgreen.
Pancit Zihon
Ingredients
• 4 zucchinis, spiraled or sliced into thin, long strips
• 1 carrot, spiraled or thin, long strips
• 1/2 medium onion, julienned (thin)
• 1/2 red bell pepper, julienned (thin)
• 1 tbsp extra virgin olive oil
• 3 cloves of garlic, minced
• 1/4 tsp annatto seed powder
• ¾ tsp fish sauce
• 2 tsp coconut aminos
• Freshly ground black pepper to taste
• 2 sprigs of green onion, chopped (optional topping)
• 2 boiled eggs (optional topping)
• 1 lemon, cut into wedges (optional topping)
Directions
1. Preheat the pan to medium low.
2. Add the oil, annatto seed powder, garlic, and onions. When the garlic and onions have softened, add the carrots and sauté until slightly tender.
3. Add the bell pepper and zucchini and mix it around.
4. Add the fish sauce and coconut aminos (to create a steam and help cook the vegetables faster). NOTE: To make it low-sodium, start by using ¼ tsp of fish sauce, and adjust if necessary.
5. Once the zucchini has broken down and softened to your liking, add freshly ground black pepper all around.
Optional: Garnish with green onion, eggs, and lemon wedges.
Health tip #1: Zucchini noodles (aka “zoodles”) is a great, low carb option instead of using rice/starch noodles.
Health tip #2: For those wanting a low sodium, soy-free option, use coconut aminos instead. It’s a healthier option with flavor that is light and slightly sweet. It is made from the coconut sap and an abundant source of 17 amino acids, minerals, and other nutrients.
Halo-halo Chia Pudding
Base:
• 3T chia seeds, organic (Trader Joe’s)
• 1 can organic light coconut milk (Whole Foods)
• 4 packets of Stevia in the Raw*
Added:
Half of a cooked organic purple sweet potato, cut into small cubes (could be subbed with cooked ube, sweet potato, or taro)
1/4 cup cooked organic sweet corn kernels, non-gmo (Whole Foods)
Feel free to add other toppings, such as jackfruit, banana, and/or small red beans.
*or use any sweetener of your choice but adjust the amount based on how sweet you want it to be
Mix the base ingredients very thoroughly with a whisk, making sure that the seeds won’t clump together. Soak for at least 2hrs or overnight in the fridge (which is what I usually do).
Mix in the sweet potato and corn. To make it purplish, let the sweet potato sit in the base for a few minutes and then stir.
Enjoy!
Health tip: Instead of using glutinous rice balls and tapioca balls, opt for chia seeds. These tiny seeds are packed with omega-3 fatty acids, fiber, vitamins, minerals, and has numerous health benefits. When soaked in liquid, the outer layer of the seeds start to soften and become gelatinous.
Back To Top