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Road to Financial Freedom

  “Spendthrift” is my mom’s mantra for how she handles money. As soon as she started giving me monetary money when I was in 6th grade, she would tell me not to spend everything, especially on the things that I do not need. Thanks to my mom, I learned how to save in a piggy bank early on. But as I grow up, things change. I learned that to live a decent life, we need to work hard for the life that we want. But being a nurse in my country, the salary is not enough to feed our family let alone live a comfortable life. I have three children and pets at home. To sustain all our needs, I need to find ways how to earn in addition to what my husband is earning. I started to find ways how to earn passive income and a steady stream of income. Growing up, I know that once you graduate from college and earn a degree, you can earn a living. But there was a shift of mindset when I was exposed to the power of social media. Admittedly, it helped me open doors to many opportunities including learning di

Potato Flatbread with Chicken Flakes

Since the school year started, I’ve been thinking of ways to be more creative with our breakfast. My goal is to feed my kids a filling meal in the morning so they could be energized in school and be able to participate in activities. My kids usually have bread and pancakes for breakfast. They rarely eat rice in the morning.

I started working around the same time that the school year started, so I needed to create breakfast as quickly as I could. Below is a recipe that is filling and easy to prepare and perfect for families who don't eat rice for breakfast.

This is also a recipe where you can prepare the chicken filling in advance and store it in the refrigerator and even prepare the flatbread recipe separately on different days. This is perfect for working moms like me.

My Potato Flatbread with Chicken Flakes recipe is easy, delicious, and healthy! It’s the perfect grab-and-go breakfast for busy bods.


Potato Flatbread:


·   150 grams U.S. dehydrated potato flakes

·       200 ml milk

·       100 grams butter

·       1 tsp salt

·       200 ml water

·       200 grams bread flour

·       olive oil


  1. Rehydrate potatoes by combing butter, water and salt. Heat in a pan until all ingredients are dissolved.
  2. Add cold milk and gently stir in dehydrated potato flakes in a mixing bowl.
  3. Gently add 200 gms of bread flour to a mixing bowl folding it with the rehydrated potato mixture.
  4. Let it rest for 15-20 mins.
  5. Cut the dough and form it into circles according to your choice, and flatten using a rolling pin.
  6. Add olive oil to a pan, and cook flatbread for 30 seconds on each side until brown.


Chicken Flakes:


·       300 grams chicken breast shredded

·       200 grams mayonnaise

·       100 grams minced pickles

·       100 grams purple onion, minced

·       150 grams tomatoes, minced

·       200 grams lettuce, shredded

·       salt and pepper to taste


1. Boil the chicken breast for 10 minutes. Shred the chicken breast and put it in a mixing bowl.

2. Add mayonnaise, minced pickles, white onion, and salt and pepper to taste.

3. Assemble the sandwich. Fold the potato bread and add lettuce, tomatoes, and chicken mixture.

For more information on U.S. potatoes, visit or like and follow Potatoes USA-Philippines on Facebook and Instagram.



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