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Erwan Heussaff

I’m a French-Filipino content creator with a passion for good food, travel, and fitness. You can find me both in front of and behind the camera on my YouTube channel. I want to show everyone the great (sometimes healthy, sometimes fatty) food in my home country, the Philippines, through simple and easy to follow recipes, and hope you learn with me about food and culture around the world in fun travel vlogs.

  • Thank you everyone for the birthday greetings the other day! Spent the weekend working on a new sustainable tourism docu series, which we will be focusing on this year, to understand what our impact is as travellers and how we can also be part of a solution. Excited for everyone to see it.
  • One of our last stops and probably one of my favorites. The mahale national park was a little slice of solitude. The place we stayed in made us feel as if we were lost on a distant island in the middle of the ocean. Yet we were on a lake surrounded by chimpanzees. The final episode of the Africa series is now up on youtube. Link in bio.
  • Don't make that face. The 3 episodes of the Africa series come out tonight.
  • Day 7/60 Happy 'Take everything you have in a fridge and put it in a soup day' I don't know why soups are seen as appetizers or have to be eaten with something else. Give me a good Tinola made from scratch any day and i'll eat that breakfast lunch and dinner. It's healthy but doesn't contain much nutritional variety. For that i like turning to heavy vegetable soups. Start with either a good lean bone broth or a tomato base and add in anything that can be blended up after cooking. I roasted up 2 peeled sweet potatoes and 300 grams of squash with 1 tsp of olive oil and some salt, covered in foil, in an oven, at 175c for 1h30. I then took a whole 800g tin of peeled plum tomatoes added it in a heavy stock pot with 2 cups of water, my 1 cup leftover cauliflower from yesterday and the rest of the vegetables , with a pinch of salt, some spiced and pepper. Simmered it for 90mins, added 3/4 cup of coconut milk, chili flakes and blended the whole thing. FinisH it up with any fresh herbs you have on hand. I didn't have anything so opted for some delicious crunchy garlic from @josefinascrunchygarlic This will make you really full because it is so nutritionally dense. Totals: 1246 calories. 120g carbs. 74g fat. 28 protein. I would suggest splitting this into 3 portions. I couldn't even finish a third, maybe because ive been drinking liters of green tea today. I didn't even touch the roasted beets with balsamic on the side. Workout today: arms, abs, rowing. #thefatkidinside #clean60
  • Day 6/60 10% done. Food doesn't always need to be pretty. The nutrition you get out of a meal is more important than the flavor or the plating (only when you are trying to get lean). This is the laziest one yet. 400 grams of chicken breast, 1 whole beet, 1 whole head of garlic, 1 peeled red onion, 1 whole cauliflower head. Everything drizzled with 2 1/2 tbsp of olive oil. Topped with a spice mix (I'm using the Sazon Tropical mix from Badia available @landersph ). Placed in a heavy skillet, wrapped loosely with aluminum foil. Cooked in my @vikingrangeph convection oven for 1h at 175c. then 20mins without the foil at the same temp. Peel the beet. Done. This made me feel like I was eating at a camp fire. Without the tent and the mosquitos. 2 servings = 1100 calories. 46g carbs. 62g fat. 100 grams protein. Today's workout: high volume chest and back work. (see: too many pull ups and pushups) #thefatkidinside #clean60 #uglynutritious
  • Pancho was feeling sad because only the cats are making it to @annecurtissmith feed. #PanchoCSH #cshfurryfam #panchozefrenchie