Both DH and I vowed that this year, we would lead healthier lifestyles. Being single is different and can mean being carefree but when you are both parents, you start thinking about responsibilities not only financially but being able to live a longer life so you can guide your children throughout the course of their lives. We do not want to do some funeral planning just yet (knock on wood) as we want to celebrate our golden wedding anniversary and beyond that.

Along this course, I discovered that I could eat boiled broccoli, as in nothing on it, I am open to all types of veggie dishes. After not eating so much meat for the past 2 weeks (not to mention my no rice diet), I feel much lighter and my mood swings are less frequent than before. I have been missing Terriyaki Boy's bacon with Asparagus and though that is an easy whip, I am avoiding the fats in bacon. I hope this recipe from my mom's magic cookbook would suffice my craving for bacon asparagus. Enjoy the recipe! Yes, very timely for our meat-less Fridays this Lent.

ASPARAGUS MUSHROOM IN GINGER SAUCE

Photo credit: Google Image

Ingredients:

* 200 grams asparagus
* 1 stick lemon grass
* 2 teaspoons fresh grated ginger
* 1 small red chili, chopped
* 1 cup coconut milk
* 200 grams mushroom
* salt to taste
* 11/2 teaspoons sugar
* few drops calamansi
* oil to cook

GARNISHING

* bean sprout
* green chili
* red chili
* basil leaves
* lime/lemon
* lettuce
* leeks

Procedure: In a pan put oil, garlic, chili, ginger, lemon grass, lime juice, sugar and coconut milk. Put the mush room and asparagus.