Lately I’ve had the craving for the weirdest thing: Shepherd’s Pie.
You see, I studied abroad in London during college and, although it’s rare, once in a while I will crave something from those days. Typically it’s something more like fish & chips (fried fish with french fries) or occasionally Indian food (chicken tikka masala is said to actually come from the UK, not India). But this time it was the simple Shepherd’s Pie–a dish made with beef typically cooked with peas and carrots, then topped by mashed potatoes and baked. But this time I wanted to make it myself and I wanted to add a lot of the Cuban flavors that I grew up with. So, voila, my Cuban-style Shepher’s Pie was born! Continue reading
I would say that May is off to a good start, don’t you think? The weather here in New York is vastly improving and between me exercising more these days and eating vegetarian at least a few days a week, I am feeling pretty great.
I did have a big scare with my weight last weekend, though. I hadn’t stepped on a scale since early April and the number I saw was completely unacceptable. Although I am still within my normal range, I am starting to get to a number I really do not like. It’s what I think everyone who has lost a significant amount of weight would say is their “scary number”, the number where everything starts to really go south. But instead of completely freaking out, I am doing something about it this week. And all of that includes having more Latin superfoods, easy lunches, drinking my greens and more. Check out what I’m reading in this week’s 5 Things Friday–and what you can be doing, too! Continue reading
Sweet potatoes come in all shapes and sizes and, being Cuban, the one I grew up with is the one that you will most commonly find there: the boniato.
Boniato is know as the Cuban sweet potato with its dry, white flesh and skin that ranges in color from pink to purple. Although also commonly referred to as a Florida yam, it is indeed a sweet potato that is often used in Cuban cuisine. I love them because they are an excellent source of Vitamin C and fiber. But, I have to admit, I never tried making mashed potatoes with boniato until this past Christmas.
I know it’s Cinco de Mayo and everyone in the U.S. is likely celebrating this Mexican-American holiday by, well, imbibing some margaritas and whatnot. But today is also #MeatlessMonday, a trend that I happen to love (and do) very much.
I love eating vegetarian (like my favorite tomato-cucumber salad, which I Latin spice up with cilantro and chili powder) because it allows me to add more vegetables to my diet. And I do mean “add more vegetables” to my diet, not the “I’ll just have a cheese pizza” type of vegetarianism. Instead, I use what is called “crowding in” with my diet–meaning that instead of subtracting the “bad” foods, I simply add a lot more “good” foods and the bad stuff simply doesn’t fit in anymore.
I also love converting some of my favorite Latin recipes into vegetarian recipes, like making vegetarian arroz con pollo, kale and cheese tamales or spinach and mushroom enchiladas. To celebrate this weekly holiday, and to remind myself to always have more vegetables, I’ve compiled a list of my favorite 10 Latin vegetarian dishes. Take a look! Continue reading