No fat, no gain is Shaan Bermudez’ pre-wedding motto
December 4, 2003 | 12:00am
Two weeks ago, we featured Philippine Basketball Association cager and surprise baker Vince Hizon. We learned of Vince’s romantic proposal to Patricia "Shaan" Bermudez, his fiancée of nine months.
Shaan is a PBA courtside reporter, host and producer of a travel program, in-demand events emcee, president of Everyday Is Your Birthday Foundation, and, well, full-time fiancée. She has been on cloud nine since the engagement, and the couple has been inseparable since.
Magical is how she describes the engagement, and both she and Vince are looking forward to their big day on Jan. 1, when they will get married at Saint Polycarp Catholic Church in Orange County, CA.
Some people say they are a good match because they both spent a considerable time abroad. While Vince grew up in the States, Shaan spent her growing up years in Montreal and Toronto.
Growing up in a family that loves to cook, it was natural for Shaan to be active in the kitchen, too. Her father would cook well-loved Filipino dishes while they were in Canada, while her mom is great with marinades. She recalls that her mom could bake chicken with nothing but a little oil. Aside from knowing the dishes handed down to her by her family, she had to learn to cook Vince’s favorite dish, the all-time Filipino favorite sinigang.
Even though she would like to cook more seafood dishes, unfortunately, she is allergic to them. She shares that in one of their earlier dates, Vince actually had to rush her to the Makati Medical Hospital when she developed allergies after having some salmon for dinner. It was so bad that she couldn’t breathe and had to be brought to the emergency room. Now, she is partial to chicken because it is quick to cook, healthy and it easily soaks up any flavor.
For the past few months, the couple has been busy preparing for the wedding. And the bride-to-be is busy looking good. She says, "A lot of brides forget that we always have to be beautiful to our husbands."
She has not touched a single nut ever since the engagement for fear of breaking out on her wedding day. Now more than ever, she has been cooking low-fat dishes to prepare for the big day. She wants to look good, and she is conscious about it.
She shares tips on how to stay slim for your big day – or if you just want to eat healthier.
She says that instead of frying dishes, people should do more boiling. She also suggests playing around with a lot of spices, making dishes saucy instead of frying them; and cooking with olive oil or low-fat margarine or butter. And if you can’t really resist and must eat oily food, dab it with tissue first.
If you want your dish to be tasty, it is best to marinate it overnight. She knows that a lot of people love chicken skin especially when it is fried, so this health-conscious future bride tells us not to feel bad when you take out chicken skin because it is nothing but fat. I am sure a lot of us will have a hard time following that one.
She adds that if you can, try to give up rice and eat more of wheat bread. Don’t lose track of your calorie counting. Lastly, grill more often.
Bride-to-be Shaan Bermudez shares some low-fat recipes with Philippine STAR readers this week.
4 chicken breasts, skinless, boneless
1/2 cup bread crumbs
1/4 cup fat-free Parmesan cheese
1 tsp. rosemary
1 tsp. basil
1/2 tsp. oregano
1 tsp. black pepper
1 tsp. parsley, flakes
1/2 cup fat-free liquid margarine
Mix breadcrumbs, cheese and seasoning in shallow bowl. Dip each chicken breast in liquid spread, then in breadcrumb mixture. Place each breast on baking sheet with sprayed nonstick cooking spray. Bake for approximately 30-45 minutes at 375 degrees or until golden brown. Serves 4.
1/2 pound potatoes
1 pint cold water
1 leek, medium
1 clove garlic
1/2 onion, medium
1/4 Tbsp. oil
1/2 tsp. yeast extract
1/2 tsp. ground black pepper
1 bay leaf
1/4 tsp. caraway seed
1 celery stalk
Peel and cube the potatoes. Place in a large bowl with the cold water. Leave to one side. Top and tail the leeks, then slice into chunks. Wash in a bowl of cold water. Drain and rinse. Leave to drain in a colander. Chop the onion finely. Sauté the garlic and onions in a deep large saucepan in oil until tender. Add the potatoes and the water. Increase the heat bringing the liquid to a boil. Add the yeast extract. Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for another 15 minutes. Serve hot. Serves 2.
1 green pepper, medium, chopped
1 onion, medium, chopped
3 garlic cloves, minced
29 ozs. Mexican-style tomatoes (canned), not drained
15 ozs. kidney beans (canned), drained and rinsed
15 ozs. pinto beans (canned), drained and rinsed
11 ozs. whole-kernel corn (canned), drained
2-1/2 cups water
1 cup rice (uncooked)
2 Tbsps. chili powder
1-1/2 tsps. ground cumin
sour cream (optional)
Sauté green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat for 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with sour cream. Serves 6.
Special thanks to Absinth, located at the third floor of Greenbelt 3, Ayala Center, Makati City. Absinth is open for dinner and offers catering services.
Send feedback and suggestions to leisure_unlimited@yahoo.com.
Shaan is a PBA courtside reporter, host and producer of a travel program, in-demand events emcee, president of Everyday Is Your Birthday Foundation, and, well, full-time fiancée. She has been on cloud nine since the engagement, and the couple has been inseparable since.
Magical is how she describes the engagement, and both she and Vince are looking forward to their big day on Jan. 1, when they will get married at Saint Polycarp Catholic Church in Orange County, CA.
Some people say they are a good match because they both spent a considerable time abroad. While Vince grew up in the States, Shaan spent her growing up years in Montreal and Toronto.
Growing up in a family that loves to cook, it was natural for Shaan to be active in the kitchen, too. Her father would cook well-loved Filipino dishes while they were in Canada, while her mom is great with marinades. She recalls that her mom could bake chicken with nothing but a little oil. Aside from knowing the dishes handed down to her by her family, she had to learn to cook Vince’s favorite dish, the all-time Filipino favorite sinigang.
Even though she would like to cook more seafood dishes, unfortunately, she is allergic to them. She shares that in one of their earlier dates, Vince actually had to rush her to the Makati Medical Hospital when she developed allergies after having some salmon for dinner. It was so bad that she couldn’t breathe and had to be brought to the emergency room. Now, she is partial to chicken because it is quick to cook, healthy and it easily soaks up any flavor.
For the past few months, the couple has been busy preparing for the wedding. And the bride-to-be is busy looking good. She says, "A lot of brides forget that we always have to be beautiful to our husbands."
She has not touched a single nut ever since the engagement for fear of breaking out on her wedding day. Now more than ever, she has been cooking low-fat dishes to prepare for the big day. She wants to look good, and she is conscious about it.
She shares tips on how to stay slim for your big day – or if you just want to eat healthier.
She says that instead of frying dishes, people should do more boiling. She also suggests playing around with a lot of spices, making dishes saucy instead of frying them; and cooking with olive oil or low-fat margarine or butter. And if you can’t really resist and must eat oily food, dab it with tissue first.
If you want your dish to be tasty, it is best to marinate it overnight. She knows that a lot of people love chicken skin especially when it is fried, so this health-conscious future bride tells us not to feel bad when you take out chicken skin because it is nothing but fat. I am sure a lot of us will have a hard time following that one.
She adds that if you can, try to give up rice and eat more of wheat bread. Don’t lose track of your calorie counting. Lastly, grill more often.
Bride-to-be Shaan Bermudez shares some low-fat recipes with Philippine STAR readers this week.
1/2 cup bread crumbs
1/4 cup fat-free Parmesan cheese
1 tsp. rosemary
1 tsp. basil
1/2 tsp. oregano
1 tsp. black pepper
1 tsp. parsley, flakes
1/2 cup fat-free liquid margarine
Mix breadcrumbs, cheese and seasoning in shallow bowl. Dip each chicken breast in liquid spread, then in breadcrumb mixture. Place each breast on baking sheet with sprayed nonstick cooking spray. Bake for approximately 30-45 minutes at 375 degrees or until golden brown. Serves 4.
1 pint cold water
1 leek, medium
1 clove garlic
1/2 onion, medium
1/4 Tbsp. oil
1/2 tsp. yeast extract
1/2 tsp. ground black pepper
1 bay leaf
1/4 tsp. caraway seed
1 celery stalk
Peel and cube the potatoes. Place in a large bowl with the cold water. Leave to one side. Top and tail the leeks, then slice into chunks. Wash in a bowl of cold water. Drain and rinse. Leave to drain in a colander. Chop the onion finely. Sauté the garlic and onions in a deep large saucepan in oil until tender. Add the potatoes and the water. Increase the heat bringing the liquid to a boil. Add the yeast extract. Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for another 15 minutes. Serve hot. Serves 2.
1 onion, medium, chopped
3 garlic cloves, minced
29 ozs. Mexican-style tomatoes (canned), not drained
15 ozs. kidney beans (canned), drained and rinsed
15 ozs. pinto beans (canned), drained and rinsed
11 ozs. whole-kernel corn (canned), drained
2-1/2 cups water
1 cup rice (uncooked)
2 Tbsps. chili powder
1-1/2 tsps. ground cumin
sour cream (optional)
Sauté green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat for 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with sour cream. Serves 6.
BrandSpace Articles
<
>
