Lenten recipes for aspiring Superbods


The Lenten season brings challenges to make no-meat meals as appetizing and flavorful. Thankfully, Century Tuna and nutritionist to the stars Nadine Tengco came up with delectable and filling Lent-friendly recipes for the aspiring Superbods.

Many of the dishes feature the original healthy meat, Century Tuna Flakes in Oil. Century Tuna contains Omega 3, which helps burn body fat, shrink abdominal fat cells and stop certain genes that trigger inflammation on belly fat, in addition to promoting a healthy heart.

Serves 2
1 avocado
1 can CENTURY TUNA Lite Flakes in Veg Oil, drained juice of ½ lemon
1 tsp olive oil
2 tbsp chopped parsley
2 green onions, chopped
1 medium red bell pepper, roasted, cored, de-seeded, chopped
salt and pepper to taste

1. Cut avocado lengthwise and remove pit. Scoop out flesh and toss in a large bowl.
2. Add lemon juice, olive oil, salt and pepper. Mash until smooth.
3. Stir in tuna flakes, parsley, green onions, and roasted red bell pepper. Mix well.
4. Divide into 2 portions.
5. Scoop tuna mixture into avocado halves. Serve immediately.

As part of the Superbods Diet, these recipes had been tried – and loved – by Century Tuna ambassadors Anne Curtis and John Lloyd Cruz, as well as Boys Night Out DJs Slick Rick, Tony Toni and Sam YG, who were tapped as 2014 Century Tuna Superbods celebrity challengers.

All five will reveal their Superbods – honed by the Superbods Diet and Workout Plan designed by Nadine and Coach Jim Saret for Century Tuna, respectively – this April 25 to 27 in the country’s ultimate summer destination, Boracay.

Serves 3
2 cans CENTURY TUNA Lite Hot and Spicy, drained
1/3 cup pineapple juice
1/3 cup chopped onions
1 tablespoon vinegar
1 tablespoon calamansi juice
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/2 teaspoon whole black pepper
1 bay leaf (laurel), crushed
Salt to taste

Extended Arroz (see recipe from Arroz a la Century Tuna)

1. Bring to a boil tuna, pineapple juice, bay leaf and whole black pepper. Simmer for 5 minutes. Drain and cool to room temperature.
2. Sauté’ garlic, onions, and ginger. Stir in the tuna.
3. Add vinegar and calamansi and cook for 2 minutes.
4. Break egg into tuna mix and stir until egg is completely cooked.
5. Leave to stand for a few minutes before serving to all flavours to infuse. Serve on top of “extended” rice.

For more recipes, check out www visit www.centurytuna.ph/superbodschallenge.

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