DIY Sweet and Salty Trail Mix

Our whole family loves to "snack".... while watching tv, while surfing the internet or even just inside the car when traveling. My husband loves trailmizes but they are incredibly and insanely expensive when you buy it out so we just make our own!  Here's a healthier alternative and versatile snack that you and your kids can enjoy the whole day;



1. Raw/Roasted Nuts - my favorites are cashews, almonds and pistachios

2. Dried Fruit - I usually put dried craisins, plain raisins, dried goji berries

3. FUN Extras - Here's where you can get creative, you can add sweet extras such as chocolate chips, pretzels, banana chips, etc. We usually put dark chocolate raisinettes (our kids love it!) and sometimes even gummy bears! *wink*


You don't even have to think....just put everything together in a jar or container then shake and mix! Voila!

Out little S enjoying this mix too! 

Snack away,


Green Snackin' : My Baked Kale Chips Recipe

Good morning and Happy Monday! Starting the week right by sharing my no-fail and ever reliable plain Kale Chips recipe. I made a fresh batch yesterday which I inhaled in one sitting! Hahaha! Green snacking at its best. 



One bunch of fresh Kale
1 tablespoon of olive oil
half a lemon
 1 teaspoon of salt

1. Preheat oven of 150 degrees C. Use a non-insulated cookie sheet and line with parchment or I personally use my Silpat to make this.

2. With a knife or kitchen sheers, remove the leaves from the stem and tear or cut into bite-size pieces. Wash and dry with a salad spinner. 

3. Drizzle the olive oil and toss the greens. 

4. Season with salt 

5. Bake until the edges start to brown and curl a little (about 10 minutes) and it becomes crunchy.

6. Enjoy!

10 minutes preparation and 10 minutes to cook...how can you go wrong? Perfect snack that's guilt-free and healthy!

* I have a "cheesy  vegan kale chips recipe" - its not made with real cheese but with red bell peppers and nutritional yeast as coating! I shall share it next time!
Happy Green Snacking,


Backyard Farms : No Ordinary Chickens + My Pollo Iberico Recipe

What's so special and unique about Backyard Farms chickens? Well, first of all they are VEGETARIAN! Yes, you read that right, they are raised on a strict vegetarian diet without any antibiotics, injections or hormones. Instead of regular feeds, they are given fruits, yogurt and vegetables. 

Backyard Farms is a newly hatched company of start-up organic farmer, Tisha Ang-Dominguez and Green lifestyle advocate, Monica Eleazar-Manzano.

" ... Being both mothers, we are critical of what goes into our family’s meals. We want to know our food sources. We believe that every person should be able to eat without worrying about what other harmful stuff is in your food, hence the interest in organic and natural food production. Tisha started organic farming in her own backyard in Sarangani. This is where it all began, planting vegetables for personal use and eventually herbs that she uses for our pasture raised chickens’ water therapy.

Our goal in the future is to help small families grow our organic chicken and other produce in their backyards. We want to be able to share this knowledge with them and help them especially in provinces where they have so much open space. We can teach them the methods and help them sell their products.We urge everyone to start small, start with their backyards. If everyone does backyard farming, even urban gardening, we will be more sustainable. Anyone can do it." - Monica and Tisha

I am also very keen about what I serve on our table. As much as possible, I try to veer away from junk and processed foods and focus on REAL food. Backyard Farms chicken IS the real deal. It's pasture raised, hormone-free, antibiotic-free! Php 320.00 per kilo. 
I decided to create one of my favorite chicken dishes when I received my special chicken from Monica. Pollo Iberico is a whole chicken that's freshly dressed a day before and baked for many hours soaked in olive oil, spices, garlic and herbs. The long and slow baking process (roasting and basting) results in a really moist, tender and full flavored chicken meat. 

Casa P's Pollo Iberico (Iberian Chicken) Recipe
*Serves about 8-10


1 whole chicken
1.5 cups of extra virgin olive oil
2 tbsp. dried rosemary or 4 springs of fresh rosemary
1 lemon cut in half
1 stalk of lemongrass
2 heads of garlic (1 you can just cut into half and the other you crush and peel the cloves)
250 grams of baby potatoes
lots of freshly crushed peppercorns (sometimes i even use whole peppercorns)
salt to taste

1. Cut the lemon in half and place in inside the chicken's cavity together with the lemongrass. Combine herbs, spices and the whole chicken in a ziplock freezer bag. Let sit on the refrigerator for at least 4 hours or better yet let it soak there overnight!
2. When ready to bake, preheat oven to 80F. 
3. Place chicken together with the oil and spices in a deep baking dish. 
4. Bake for at least 4 hours while occasionally basting the chicken with oil. 
5. In the last 1 hour of baking, put the potatoes and whole garlic cloves around the chicken making sure that they’re submerged in oil. Continue cooking for another hour. Serve immediately.

A closer view of this beautiful and soulful dish 

Presenting my Pollo Iberico

I love eating it with the nicely roasted potatoes and the softened garlic that already fully absorbed the full flavors of the marinade! Nom nom nom....

For those interested to order these special chickens, here's the info:
Backyard Farms
Instagram  : @backyardfarmsphFacebook : www.facebook.com/backyardfarmsphTwitter : @backyardfarmsph

Choose healthy,


When Life Gives You Tomatoes, Make Concasse!

A gloomy but busy day here in our kitchen today. I just finished making concasse that I will store and use for this week. Sharing with you my super simple recipe;


Concasse (pronounced conk-a-SAY) from the French concasser, "to crush or grind", is a culinary term meaning to rough chop any ingredient, usually veggies. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. It can be used as is or added into main dishes or other sauces (for instance, if its added to a Bernaise sauce it will produce Choron sauce which is usually served with lobster dishes).

It is one of the easiest things to make and store. I love using it as a pasta sauce (I just add fresh basil. olives and sometimes anchovies) or topping it on a baguette to make bruschetta. You can be creative with it and turn it into penne vodka  by adding a little cream, vodka, ricotta and mozzarella cheese and chopped basil). Possibilities are limitless you just need to start with this basic sauce.

Ingredients :

1 kilo ripe tomatoes
3 shallots or 1 medium red onion
1 clove garlic clove
freshly ground black pepper
1 spring fresh oregano or thyme

Procedure :

1. Score tomatoes (make "X" mark at the bottom so it will be easier to peel them once blanched)

2. Blanch tomatoes by placing in boiling water for about a minute.

3. Cut tomatoes in half, take out seeds and dice/small cubes.

4. Saute shallots and garlic over low heat. Then add tomatoes and herbs.

5. Season and cover.

6. Simmer for about 20-30 minutes until soft and all liquid has evaporated. Adjust seasoning if needed.

* Store in a tightly covered glass jar. Allow to cool before you refrigerate. 
* You can keep for about 2 weeks 

Happy Weekend,


Get a SLICE of the Good Life

SLICE  is the brainchild of senator Pia Cayetano who got ideas from her travels and love for both healthy and indulgent food. They opened their doors 2 years ago as a small cafe offering a very straight-forward menu of paninis, sandwiches, pastries and a good selection of coffee. I sat down with the restaurant manager Pat Bocobo who told me how the menu has grown and expanded to what it is today. They now offer a full blown menu complete with appetizers, soups, salads, main entrees and even an all-day breakfast. When they started out, people were coming to Slice just for small meals, coffee or dessert then eventually they attracted a lunch, merienda and dinner crowd which meant heavier meals and entrees. They also have a lot of vegetarian friendly dishes to cater to this crowd as well. 

What's unique about Slice is that most of their ingredients are organic. They use brown rice in all their rice dishes and make their own whole wheat breads (ciabatta and batard). And ofcourse, they are mostly known for their amazing dessert spread. 

The sweet tooth's corner at the side where customers can pick out 
from the delectable selection of muffins, cupcakes or cookies for dessert

Grab and Go section for those who need a quick snack/lunch fix

Selection of items you can take home with you (I love the sweet potato chips by the way!)

Hard to resist cakes and pastries

Radiance Water
Water with pineapple, lime, mint, cucumnber and chia seeds
They just launched this new "drink" - naturally water 2 weeks ago and it's gaining popularity. I have been making my own vitamin water at home and i really love being creative with my water. Water can be exciting!

I asked Pat for their bestsellers and he helped me pick out the most popular items in the menu;

Greek Caesar Hummus Salad
Php 290.00
Romaine tossed in a hummus dressing, whole wheat croutons and crispy bangus flakes
Refreshingly delicious with the bangus flakes adding a different zing to a very traditional dish. I practically inhaled it to think this order is good for 2! 

Aglio Olio
Php 420.00
Shrimp and salmon sauteed in garlic and extra virgin olive oil tossed in fresh gourmet aligue fettucine 
I love the simplicity of Aglio Olio so I was sold with just the olive oil based sauce. The aligue pasta was cooked al dente and married perfectly with the light sauce, salmon bites and shrimp! 
Gulp! Sinful but worth it! 

Side Note : They offer vegetarian options for their pasta dishes and can replace noodles with gluten free/low carb sweet potato pasta or tofu! I love how they are so accommodating with all types of diet!

Salmon Burger *New Entree*
Quarter pound salmon patty with teriyaki sauce on an oat wheat bun. Sweet Potato chip and wasabi mayo on the side.
I'm not exactly a burger fan in general but the salmon patty got me curious. The sweet teriyaki sauce nicely toned down the fishy taste of salmon and the alfalfa sprouts added a nice crunch
to this unique dish. 

All pastas can be served as vegetarian. Pasta can also be replaced with gluten-free/low carb mashed sweet potato or tofu (add Php 35).

Veggie Rice
Php 340.00
Mixed vegetable brown rice layered with grilled bell pepper, onions and mushrooms 
then covered with cheese. 

Always always leave room for sweets, yes?

Tres Leches
Php 200.00
Their bestseller. An ultra moist cake soaked in 3 kinds of milk and topped with a generous layer of fresh whipped cream. OMG! 
This was totally worth all the calories.

Here's their full menu :

Slice offers a perfect balance of healthy and indulgent comfort food that's fun, creative and unpretentious. Do check it out and yes...go ahead,  have a slice of the good life! Everyone deserves it!

G/F Southeast block. Bonifacio High Street Central,
7th Avenue cor. 29th Street, Bonifacio Global City, Taguig
(02) 5537783
Email : slicehighst@gmail.com



Kombucha : The Living Drink

I've been brewing Kombucha for about 2 years now and have been a keen advocate of this tea since then. I got my first "SCOBY" through my husband who had an aunt who had been making this type of tea for many years. I enjoy its taste and I feel that it is a good replacementsubstitute for caffeine. It keeps me up and energized throughout the day. 

Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. "SCOBY" is actually an acronym for "symbiotic culture of bacteria and yeast." It's very close cousins to the mother used to make vinegar.  
The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.


#1: Boosts the Immune System
Got allergies? Are you run down frequently with colds? You can build up your immunity naturally by consuming more fermented foods and drinksOur immune system is in our gut. Most of us have grown up on antibiotics and other drugs that kill off our beneficial bacteria. The result? Kombucha’s fermentation process encourages the growth of beneficial bacteria. Probiotics are good for your gut, and good for immunity. It is also rich in antioxidants, which help to strengthen immunity.

#2: Natural Detoxifier

Kombucha has probiotics and enzymes that promote detoxification. One of the main jobs of the good bacteria in your gut is to detoxify. By adding more beneficial bacteria to your gut, you’re getting the job done faster.
Kombucha promotes detoxification. Regular consumption of kombucha tea also supports liver function.

#3: Rich in Vitamins and Enzymes

In addition to beneficial bacteria, kombucha contains B vitamins and enzymes. B vitamins provide support for the body’s metabolic functions including overall energy, utilization of carbohydrates, heart health, and healthy hair, skin, and nails. Adequate intake of B vitamins can reduce stress, anxiety and depression, boost memory, and relieve PMS.

#4: Energy Boost

Everyone needs more energy these days, which is why so many of us are reaching for coffee, tea, sugar, caffeinated sodas, and “energy drinks”.
Kombucha is the original energy drink. This is not an artificial jolt of caffeine or sugar — but a natural energy booster. Because kombucha helps the body detoxify, there is less burden on your system, and as a result, you get more energy. As stated above, kombucha is also rich in B vitamins, which gives the body energy.

#5: Increased Metabolism

Enzymes boost metabolism. In addition, all the beneficial bacterial and enzymes in the kombucha help your body work better and take the burden off of it’s functioning.

#6: PMS Relief

Kombucha helps to relieve PMS. How? B vitamins help to break down and flush out excess estrogen from the body (a condition called estrogen dominance). This can help to reduce PMS symptoms.

#7: Relief from Arthritis and Joint Pain

I was diagnosed with arthritis when I was in my 20s. I cured myself by going on an elimination diet (elimination of all possible allergens) and taking therapeutic grade probiotics. It took about 2 years, but I fully recovered.
Arthritis is an immune disorder. Scroll back up to Kombucha Health Benefit # 1 — kombucha is rich in probiotic bacteria which help to rebuild healthy gut flora, and strengthen immunity.

SCOBY stands for Symbiotic Culture of Bacteria and Yeast.  It floats, it's rubbery and slightly spongy, brown stringy bits hang from it, and it transforms sugary tea into something fizzy and sour. 
There are a lot of theories about why the bacteria and yeast form this jelly-like layer of cellulose at the top of the kombucha. It supposedly protects the fermenting tea from the air and helps maintain a very specific environment inside the jar that is shielded from outsiders, aka unfriendly bacteria.


One might ask, so what's actually in kombucha? Kombucha is indisputably full of probiotics and other " happy things" that our intestines love and that help boost our overall health. The claims that it cures things like arthritis, depression, and heart burn have less of a proven track record but I am sharing this based on my experience with it. 

KOMBUCHA RECIPE (i just also got this online and have been using it since I started brewing)
Makes about 1 gallon
14 cups or 3.5 quarts of water
1 cup white sugar
8 bags black tea (or 2 tablespoons loose tea) - I use the regular Lipton Black tea you can buy in the local groceries
2 cups starter tea from last batch of kombucha or store-bought (unpasteurized, neutral flavored) kombucha 
1 scoby per fermentation jar
Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices
Stock pot
1-gallon glass jar or two 2-quart glass jars
Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles
Small funnel


Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.
1. Make the Tea Base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.
2. Add the Starter Tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)
3. Transfer to Jars and Add the Scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you'll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band.
4. Ferment for 7 to 14 Days: Keep the jar at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 14 days, checking the kombucha and the scoby periodically.
It's not unusual for the scoby to float at the top, bottom, or even sideways. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it's ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.
After seven days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.

5. Remove the Scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.
6. Bottle the Finished Kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another jar covered with cheesecloth, strain, and then bottle. This makes a cleaner kombucha without "stuff" in it.)

7. Carbonate and Refrigerate the Finished Kombucha: Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it's helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
8. Make a Fresh Batch of Kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment.


Email me at sliceofpattie@gmail.com for questions, concerns or if you are interested in your product/establishment to be featured :)


Hemp Hemp Hurraw : Vegan and Organic Products

I am a complete sucker for organic, vegan and natural products so I am in a constant look-out for such items which are more and more accessible nowadays. I recently discovered this website Cutieverse.com (click here to check out their site) which is an online store that sells random things from Vegan Hurraw Lipbalms to organic muscle rubs, Maui babe products,etc. 

Here are some of the products you should check out:

Vegan Tattoo Soft Salve
Php 560.00
The husband and I need this to protect our body ink!

The Merry Hempsters Vegan Soft Salve is the perfect product to use to help speed up the healing time of your new tattoo. It is the brand's clean alternative to traditional after-care products, without the petrochemicals! The Vegan Soft Salve is ideal because it contains healthy organic ingredients that your skin deserves. It has a base ingredient of organic hemp seed oil, mixed with mango butter, a dash of organic calendula and lavender extracts for their healing properties, and is naturally preserved with non-gmo Vitamin E and rosemary extract. 

Certified Vegan, USDA Organic, Oregon Tilth Certified Organic, Cruelty Free, Gluten Free and Handcrafted with Care. 

Merry Hempsters Organic Muscle Rub
Php 480.00

This is perfect for me because teaching 7-8 barre3 and yoga classes weeks really strains the body and leaves it sore. I turn to this organic rub to soothe my overworked and sore muscles!

Merry Hempsters Organic Muscle Rub has traditionally been used as a therapeutic rub for sore muscles, overexertion, inflamed joints, and congestion. With its own unique healing properties, it has the benefit of organic hempseed oil, which is high in essential fatty acids (EFA's).

Certified Vegan, USDA Organic, Oregon Tilth Certified Organic, Cruelty Free, Gluten Free and Handcrafted with Care. 

Hurraw Vegan Lip Balm
Php 280.00
Already hooked on this balm! This is one of their new flavors, Hurraw Pitta Balm! 

Hurray for HURRAW This balm infuses rich, cold pressed organic sesame seed oil with plants, fruits and roots known to compliment each Dosha. They melt in creamy raw organic coconut oil, rich raw organic cacao butter and emollient cold pressed organic castor oil. This trio of flavors from pure essential oils and all natural flavor extracts creates  a unique, long lasting, very nourishing lip balm. 

This balm similarly is based on basic Ayurvedic Dosha principles* Ayurvedic who? Dosha what? Hurraw is lucky to have an Ayurvedic practitioner on staff so bear with us here. Talk about obsessed! After two years of diligently formulating their asanas off, satisfaction arose. 
Pitta balm:
An infusion of amalaki fruit.
The favorite tropical smell of coconut merges with uplifting lemongrass and the refreshing tingle of peppermint. 
The Pitta Dosha: fiery, intense, fluid, sharp, transformative 
Element: fire & water 

Commands: confidence, ambition, focus, intelligence 

Emotions: joy, excitement, courage, anger 

Pacified by: sweet, cool, calm 
*Ayurveda is the traditional medicine of India.

According to Ayurveda there are three Doshas: Vata (wind), Pitta (fire & water), and Kapha (water & earth).
These elemental forces manifest into one's mind and body characteristics. A unique combination of these three Ayurvedic principles (Doshas) are present in everyone. 
Please take note if you have allergies: although there are no nut oils in these balms they are made on equipment shared with almond oil. Coconut oil is considered a seed oil. 
Premium organic, vegan, & raw ingredients.

What are you waiting for? Shop now!

All these are available online. For more info, check out the details below;
Website : www.cutieverse.com
Email : rebecca@cutieverse.com
Twitter: cutieverse
Instagram: @cutieverse #cutieverse

Happy Monday!



New Green Discovery : Go Salad's 100 Peso Gourmet Salads and Green Smoothies

It's always a delight to see healthy restaurants opening in commercial areas to give people an alternative to fast food. A new entrant in the Eastwood Ortigas area, GO SALADS, gives you a great and greener option for your lunch, snack or dinner. It's located at the 2nd floor of Eastwood Technopark 2 (just a stone's throw away from Robinsons supermarket). This is actually their second branch already (the first is in Katipunan - beside KFC). However the original branch just sells salads and not smoothies.

Go Salads is the brainchild of Cibbie Gonzales, a budding young chef/entrepreneur, and who turns out to be a colleague of mine at the FCI (French Culinary Institute) in New York. It was through my interview that I found out we went to the same school! Small world! Cibbie grew up with parents who were advocates of wellness. They have 3 farms in Cavite, Nueva Ecija and Nueva Viscaya that grow greens and herbs organically (free from pesticides and preservatives) which they actually distribute in local groceries (mostly SM supermarkets) and brand as Good Life Greens.  And so he thought about using their produce and came up with the concept of Go Salads.

This is what makes them unique : They literally grow their own greens and use it for their salads and green smoothies. This is why they offer their meals/smoothies at a lower more budget-friendly price because they are the direct supplier of of their main ingredients. Sustainability at its best!

 The restaurant sits about 25 people with the tables outside included. You have the option to dine in or do the grab-and-go (perfect for the busy working crowd in Eastwood). They offer a variety of salads, starters, smoothies and sugar-free cupcakes which... all guilt-free food! 

Here are the bestsellers I sampled for lunch;

Garlic Hummus with warm whole wheat pita Php 50.00
I love anything with hummus so I was sold even before tasting it! Hummus was smooth with a hint of citrus/lemon which I like!

The Guzzler Php 100.00
Bananas + Oats +  Sugar Free Peanut Butter + Coconut Sugar + Greens + Spirulina + Soy Milk
This was amazingly yummy. It's a bit heavy because of the bananas but it's the perfect post  / pre-workout drink or simply energy booster which you can take anytime of the day! 

Sgt. Steak Salad Php 100.00
Mixed Greens with sauteed mushrooms, steak and chimichurri dressing
I have to admit that I'm a little (just a bit *wink*) hard  o please and snobbish when it comes to salads as I've been making my own salads and dressings at home for a long time and I think (and so does everyone who has tried my green concoctions) I make pretty mean combinations. So I was nervous to have to judge this in front of the owner (hahaha!). To my delight, it had a perfectly-balanced mix of flavors. The combination of greens, mushrooms and pieces of well seasoned steak strips (though a tad bit dry so it could be more tender!) and the chimichurri ( this green sauce is typically made of finely chopped parsley , minced garlic, olive oil , oregano, and white or red wine vinegar) dressing just married perfectly well. I devoured the salad and practically inhaled it! Cibbie's eyes lit when I finished chowed down the last piece of lettuce. Hahaha!

 Here's their full menu :

They also offer bottled hummus and dressings  which you can enjoy at the comforts of your home;

Basil Hummus - 160 grams Php 185.00

200 ml Tomato Honey Dressing Php 200.00

They also offer a selection of guilt-free. sugar-free cuppcakes. I took home a sea- salted chocolate cupcake which I enjoyed on my way home!

Sea Salted Chocolate Cupcake
Php 65.00

Go Salads aims to make healthy food more accessible and more importantly more affordable for everybody. A lot of people think that eating healthy is costly and so take the path of least resistance and just go for what they are used to...when they want something quick, they go for just fast food which sadly has very minimal nutritional content. 

Their Php 100 peso Salads and Smoothies will hopefully  make you rethink of buying a fast food combo meal for your next lunch/snack/dinner and instead make you end up grabbing a real "Value Meal".

 They will be having their grand launch tomorrow, June 7 at 6:30 pm. Do swingby if you're in the area. They will be giving gift certificates and some give-aways!

Choose green, ...Green is good!

My satisfied smile after a refreshing meal with Go Salads owner Cibbie Gonzales

Go Salads
Shop 7 2nd Floor, Eastwood Techno Plaza 2
Eastwood City
Facebook : /gosalads
Instagram: @gosalads