Meals I turn to
For when your body asks for a breather. Lighter, nourishing meal alternatives for Filipino palates that love hearty meals but sometimes need a little break
A funny thing happens when you’ve lived long enough between cuisines. You start noticing what your body tries to tell you. For years, I thrived on the rich, flavorful, and deeply comforting meals that define Filipino and wider Asian cooking. You know what I’m talking about, those dishes that fill not just the stomach but also the soul. But at some point, the same warmth that feeds us can also feel a little heavy. My body began to ask for a breather.
Living in France taught me that food can still be comforting even when it’s lighter. The shift wasn’t about abandoning what I love, but about balance. I wanted to keep what’s familiar while also giving my system a rest, a “nutritional pause,” if you will. Whether the French diet is “better” is a question of personal preference; for me, it’s about finding what works.
Let me share some go-to meals that help me reset: balanced, simple, and satisfying. These are dishes B and I enjoy in rotation, inspired by our daily pantry staples and occasional bursts of memory from home.
Our go-to balanced meals
The Rice-Tuna Salad
This one is our household classic. It’s built on rice for comfort, tuna (or any protein you like), chopped tomato, onion, and corn. I dress it with our family salad dressing, something close to the typical French homemade vinaigrette — a mix of oil, vinegar, and seasoning in the right proportions. If you want the exact blend, message me privately for details (I’ll need to ask B first if he’s okay with sharing the not-so-secret ingredient in public, teehee).Oh, and yes, you eat it cold or at room temperature. What? Yes, I know!
At first, I found the idea of eating cold meals downright strange. To me, a real meal was always a hot one. Warmth meant nourishment, and if it wasn’t warm, it was not a decent meal, or perhaps, I interpreted it as dessert. That was my cultural logic for years. But I’ve since learned that there’s wisdom in eating cool when the weather is warm, and warm when the air turns cold. Seasonal eating feels almost intuitive once you embrace it.The Pasta Salad
Same philosophy, different foundation: pasta replaces rice, and B sometimes tosses in artichokes with tomato, onion, and corn. Protein comes from tuna or chicken. The same dressing ties it all together. You’d be surprised how satisfying it feels on a warm day.The Green Bowl
Tuna, tomato, and avocado. That’s it. Simple, fresh, and full of healthy fats. Sometimes I throw in corn or whatever leafy greens are available.
The key to these salad recipes is flexibility. Switch it up with quinoa, couscous, bulgur, or barley, depending on what you have on hand. Spice it up, try something new, or stick to what’s tried and tested.
Pasta Pesto with Veggie Add-Ins
Quick, delicious, and nutritious. My usual base is pasta tossed with pesto, tuna or chicken, and either broccoli, tomato, or both. It’s an easy substitute when you’re craving something flavorful but not (deep) fried.Steamed Fish Fillet with Rice
On days when I want something light but filling, I cook my rice and fish together, using steam to flavor both gently. I season the fish with lemon and herbs, and sometimes drizzle with a tiny bit of butter sauce (B prefers his sauce-free). Perfect to get a dose of omega-3.
Bonus: Wraps à la Auckland
Picked this up from my best friends, K and E, during our trips to Auckland. Roasted chicken and lettuce wrapped in a tortilla — that’s the base. I make it more indulgent by adding corn and avocado. It’s not exactly French, but B and I added it to our usual go-to meals, which are easy and tasty to make!
You don’t need a long list to start eating better. Six meals are enough to give your body a well-deserved break without feeling deprived. The key is reduction and substitution, not elimination. Otherwise, you might only shock your body even more.
I used to call Western food “boring” compared to the layered richness of Filipino dishes. And maybe it feels that way at first. But your body adapts. In time, you’ll begin to feel how the balance benefits you: lighter digestion, steadier energy, a sense of calm rather than fullness. Cooking these meals up doesn’t mean giving up adobo, sinigang, or kare-kare; it just means finding your own nutritional rhythm between guilty pleasures and good rest. Something I learned (and it took a long time) from B.
Living in France, I learned how to eat food in season. It’s cheaper too, and sustainable. I also learned to savour the meal while it’s available, and the next time I eat it, it becomes even more satisfying! Globalisation made everything available to us year-round, and indeed, it takes away the anticipation and the pleasure of experiencing food again after a long break. It pays not to give in to every craving and impulse. This is one of the many lessons I learned living here, and one of the changes I adapted to.
A kind reminder
I’m not a nutritionist or medical professional. These choices are based on my personal experiences and conversations with actual health experts I’ve consulted.
If you’re looking for more legitimate inspiration, I often browse Pick Up Limes. Her recipes lean toward the plant-based side, but even if her ingredient lists feel too elaborate, look out for the simpler ones. My all-time favorite is her White Asparagus and Potato Soup, especially comforting in early spring.
If your body is asking for change, I highly recommend getting nutritional advice from a licensed professional. What nourishes one body may not suit another, and a personal consultation can help you tailor your own balanced approach.
At the end of the day, food is not only about flavor — try honouring what your body needs now, not simply giving in to what it’s used to.
What are your trusty go-to meals when your body asks for a break from rich food? Do you have any simple “reset” dishes that never fail to make you feel lighter and satisfied? Share them in the comments; your ideas might inspire someone else’s (or my!) next healthy pause.