Sunday, April 19, 2015

Favorite Smoothie Recipe

It's been a long time since I have written a blog post about anything. Life has been crazy I am currently living in Cabo San Lucas Since December of last year....

It's been wonderful Beach, Sand, New Adventures as well as meeting amazing new people. I have recently dropped 30 lbs it's crazy if you have ever lost any amount of weight. For so long I was a gym rat and tried to eat clean,  I guess something mentally was lacking or wasn't trying enough!?! Finally when I moved out if the country, my diet changed drastically and I started working out from home. YouTube.....then it just started melting off. I think maybe I felt free I started drinking smoothies in the morning as part of my's a great way when your short on time in the morning.

Ok let's get to the smoothie shall we....

If your wondering about the picture yes this is my backyard.....

Banana Date Smoothie

Ingredients :

2 -  Ripe Bananas (I keep mine frozen)

3 - organic Dates 

1 1/2 Cup  Soy Milk (any milk or water is fine)

1/2 cup Organic Oatmeal (optional)

Splash of vanilla 

Blend in a blender till smooth


Monday, January 20, 2014

The power of Chia Seeds and Jam

Chia Seeds are tiny super food! They are from a plant that is a part of the mint family it's native to Mexico and Guatemala. It was an important food crop for the Aztecs.

Health Benefits of the Chia Seeds

* Boost Energy

* Calcium

* omega -3 Fats

* Fiber  ( for a healthy digestive tract)

You can buy them at Trader Joe's or any health food store

Raspberry and Blackberry Chia Seed Jam (super easy)

I wanted to make a healthy homemade sweet jam.

Ingredients :

* Fresh or Frozen Berries any

* 1/4 cup Agave Nectar

* 1 teaspoon Vanilla (optional)

* 2 Teaspoons Chia Seeds

* optional Squeeze of 1/2 lemon

Makes a 8 oz Jar of Jam

In a pot bring Berries and Agave Nectar to a boil, stir frequently. I mashed the berries in a pot so they had a chunky consistency. Then I boiled the jam for 10 minutes. I added a squeeze of lemon, vanilla and chia seeds and boiled for another 10 minutes. The  jam will get thick because of the Chia Seeds. Once done, bottle it in a mason jar and let sit in the fridge for at least an hour.
( Above picture is while boiling )

That's all you have to do it's very easy and it will make your kitchen smell sweet!!!! The shelf life of this jam is about 3-4 weeks in the fridge. Kids will love this jam, plus they won't know that it is healthy for them. 

Hope you enjoy this sweet and healthy recipe.

Jalapeño Jam kind of a day

In the kitchen lately I have been cooking with Jalapeños. One day I had picked some from my neighbor. I thought well I could make a jam!! That's when this recipe came into my mind and I did do some research. It seems you can also use Chia seeds!! I will post another jam later!!

Ingredients :

* 12 Jalapeños ( for less heat you can remove seeds)

*4 Cups Sugar

*4 Ounces liquid Pectin 

*1 Cup Apple Cider Vinegar

Makes about 6 servings in a 4 oz. Mason Jars

Instructions :

Blend 12 Jalapeños and Apple Cider Vinegar in a blender or food processor.

After you have blended the Jalapeños and Apple Cider Vinegar put in pot on the stove add sugar. Allow to boil under medium heat and stir constantly. Add pectin and boil for 15 minutes or until the jelly gets a thicker consistency continue to stir. Pour into mason jars. 

* it will set in the fridge after 2 - 4 hours. It may seems like it won't thicken but it should set in fridge give it time. The heat settles as well it may seem spicy but the sugar sets and it tastes sweet!

This is also great if you add  raspberries  or even strawberries. Let me know what you decide to make!

I made this and used it on crackers and cream cheese!! You could use it in a marinade with chicken!

Let me know what you think!

Follow me and my culinary adventures!

Tuesday, January 14, 2014

My Tequila Lime Recipe

Tequila Lime Chicken

Here let's get to the Tequila!!! Oh and the Lime and Chicken....

Here is what you will need :   

Marinade for at Least 6 hours. 

* 2 Lbs Chicken Thighs Organic (you could even do Tofu)
* 1 Serrano Pepper (seeded and chopped)
* 3 Limes (juice + peel)
* 2 cups Grapeseed oil (or olive oil) 
* 1 shot Tequila or 2 whatever floats your boat!!
* 2 Cloves Garlic peeled
* 1 teaspoon Garlic Powder
* 1 teaspoon Salt
* 1 teaspoon pepper
* 1 teaspoon dried orange peel
* 1 orange (squeeze juice)

Zip Lock bag to Marinate the Chicken

You can always make a drink while it Marinates (margarita!) 

Basically throw all ingredients into a Zip Lock Bag with limes!!! It gives it a much sweeter taste!!! I let mine marinate for 6 hours. I did it in the morning before running errands.

Pre Heat Oven 400 degrees

Place Tequila Lime Chicken Thighs  Bake Chicken for 20 Minutes until cooked through. I rotate after 10 and flip it over between. Then I broil it for the last 10 - 15 to get it crispy on the outside.

** side Dish in Picture  Potato & Pea Mash

* 4 boiled potato until Tender
* Put potatoes in a blender with 1cup go Almond Milk (add any milk you prefer)
* 2 cloves Garlic
* 1 tbsp of butter
* Salt and pepper to taste
* Blend until Smooth

Put potato mixture on stove added peas taste make sure it has enough seasoning!!


Let me know how you enjoy this recipe!! Follow my blog and my Pintrest for more Recipes!

Low Fat Veggie Enchiladas in a Salsa Roja...

Spice up your Sunday football parties with these Veggie Enchiladas! I have had such a craving for mexican food lately that for game day I decided to make something red to represent my team colors...49ers red with gold tequila. Here is a recipe I decided to throw together....

Salsa Roja

I love salsa and this is a quick version you can make extra to eat with chips or add to your eggs in the morning is my favorite!!

2  Ripe Tomatoes (or you can used canned whole tomatoes)

2 Cloves Garlic

2  Dried Pasilla Chilies

8 Dried Red Chillies 

1 Large Onion

Salt a pinch

Pepper a pinch

You can add a cup of chicken broth or veggie broth is fine too.

Boil all ingredients in a pot about 15 minutes

* Blend all ingredients in a blender until smooth

**optional for me I usually like a Serrano Chile in mine if you like heat I don't take out the seeds.)

** If you have time I put the salsa back in the stove and let it boil an extra 10 min it settles the chile and evens out the heat you can adjust salt and pepper at this time : )

Rolling the enchiladas :

Pre heat oven to 400 degrees

Now I always put some sauce on the bottom of my enchilada pan before rolling my enchiladas. Just so it won't stick to the pan.

For the filling I did a mashed potatoe with some peas, and garlic. I also chopped some mushrooms, mad added low fat cheese to my filling.  You may add anything you want get creative you can sauté any vegetable as filling I bet broccoli or sweet potatoe or kale!!!

I loved this Flat out bread was great for these enchiladas, I can see doing burritos!! I assembled the enchiladas and rolled them they have fiber and only 100 Calories a piece. ( they are a good size too) I found them at my grocerie store in the bread isle. You can even make Pizza with it!!!!!

So I rolled them up and this was before I baked them

I added some other low fat cheese for color. I baked it in the oven for 15 - 20 minuted covered with foil. It's ready when all of the cheese on top is melted and gooey!!!!!

My finished product I added fresh cilantro!!

I made a side of veggies like Kale, Onion, carrots, mushrooms. Just to get extra veggies in my dinner! I also Paired it with a Paloma drink!! This Paloma drink is made in Mexico with tequila and lime and sugar and orange juice it is really good!!

Here is the finished Low Fat Veggie Enchiladas!! Let me know what your favorite filling is or why you love mexican food!!!!

Hope you enjoyed!!!!

Simple Fresh Smoothie

This is hopefully my year to get back on track with my weight and fitness goals!! I am sure I am not alone!!! Right we'll lately I have been switching Juicing and Smoothies in my morning routine!!

Here is an easy Smoothie I made this afternoon after my workout!!

For this smoothie!!!

1/4 C. Boysenberries

1/4 C. Fresh or frozen pineapple 

1/2 C. Coconut Juice

1/4 C. Fresh or frozen Strawberries

1 C. Non fat/ Greek or any yogurt  you have on hand 

1 tsp. Chia Seeds

1 C. Ice 

Blend in a blender until smooth!! 

What are your favorite smoothie combinations and why!!!

Wednesday, January 1, 2014

Enchiladas Verde....

So one day I was asked to make a co-worker a meal. She in fact just had a beautiful little girl. So I thought Enchiladas!!! It was comfort and she can put it in fridge and re heat it later. Let's face it who wants to cook after giving birth! It's funny I grew up in a mexican family but my mom never made much Mexican food especially from scratch. I had to learn later on by my Tia in Mexico City. This dish is a labor of love.....

Makes about 11 servings

    Ingredients :

            1 package tortillas (corn)

           1 lb. green tomatillos ( you can get at a Mexican produce store) Remove husk and wash well

            2 cloves garlic

           1 bunch of cilantro

           Pinch of salt

           Cheese (mozzarella) or Mexican cojeta
            2 whole Serrano Chile
           Chicken shredded ( I bought a cooked chicken and shredded meat)
            Hand full of Cilantro (optional)
            pan for baking
            pre heat oven to 350 degrees

Salsa Verde Sauce :

Boil water then add  the tomatillos and onion, Serrano Chile, to boil until skin is soft. 15 - 20 min

After it is boiled puree tomatillo onion garlic cilantro, salt, serrano chile, add salt to taste. Add some water to help puree. Bring it back to stove and boil  for 5 min in a pot. ( I have found it helps bring out the flavors)

Leave the salsa to cool down. The pan you will use to bake enchiladas add some sauce on bottom it will prevent the tortillas from sticking.

Rolling Enchiladas

Put pan aside and get a round pan to heat some oil and add some enchilada sace. Heat for a few minutes then get tortillas and all the filling. Heat tortillas on each side for 1 minute. Then take it out of pan and fill with your ingredients. Remember to add more enchilada sauce and oil as you go it helps to cook the tortilla and roll it better. You can also lightly fry the tortilla in some oil to soften then roll and put sauce on top. I think cooking tortilla in sauce is much better : )

After you have rolled them, add extra sauce over the top and sprinkle with cheese.Cover with foil and bake for 15-20 Amin until cheese is melted on top!! You can add cilantro and tomatoes as garnish!! Enjoy with a glass of vino!!

Here I made taquitos, guacamole, Spanish rice and salsa roja....