As part of my job, I recently attended Triscuit’s #MakersOfMore event. During the event, I had the pleasure of seeing Martha Stewart personally introduce her new Triscuit flavor (coconut oil and sea salt) while also teaching the crowd what pairs best with this new cracker. And boy did we learn!
One of the best things I took away from the event (while, sadly, not being able to taste the actual cracker until I’m done with Whole30) is how to make a delicious pineapple salsa.
Here’s what I learned from Martha herself.
Remember when, last week, I discovered the “Latin” produce section at my local grocery store and went gaga over the jicama? Yes, I’m sure you do–my Mexican Cole Slaw was the oh-so-yummy result.
Well, this week is a very similar story. Only this time my love affair started with chayote.
Chayote, which originated in Mexico but has since spread all over Latin America, is a member of the gourd family along with melons, cucumbers and squash. However, I find that its texture and flavor is a little similar to pears–and that’s why I decided to make a smoothie out of it.
After the delicious success of my Kale Avocado Smoothie, I knew I wanted to try another one with kale, too. I have to say, I love the extra bit of sweetness that the chayote brought to this breakfast smoothie. I would definitely try this one again, and maybe even with a bit more chayote than the first time. Continue reading
You already know that I love juicing (have you seen my Juicing 101 story?), but there’s something else that I love even more: eating (and also drinking) Latin superfoods!
For me, one of the most important parts of living a healthy life is incorporating as many high-nutrient foods as I possibly can. When I started losing weight and stopped being a picky eater, I made the conscious effort to start eating more of these on a regular basis–and it has definitely paid off with my health and waistline!
These days, whether I am cooking or juicing, I try to use as many Latin superfoods as I possibly can. Sometimes that means including avocados, other times it’s all about quinoa, and sometimes I just can’t get enough of black beans. Having the healthy recipes to utilize some of these is pretty key, too. In fact, in honor of National Nutrition Month, I’m putting together the full list of my 20 favorite Latin superfoods–with recipes! Continue reading
One thing that I’ve definitely committed to doing more this year is having a healthy breakfast every day.
Years ago, I was never a breakfast person. As a teen, I got up too early to eat breakfast and would often have a very greasy school lunch (is it any wonder I was on the edge of being obese?). As a young adult, I would often sleep in and forget about breakfast all together, opting instead for an early lunch. But then when it came time to lose weight, I learned just how important breakfast really is.
Ever since then, I’ve been pretty good about breakfast–except that once in a while, I’ll seriously slip. And that’s what started happening a lot this past Fall. I got busy and started to forget to make breakfast. I’d run out of the house without anything, usually feeling okay at first. By 11 in the morning, though, I’d be ravenous. I would eat an early lunch, then be starving again by 4 p.m. A vicious cycle, isn’t it?
So this year I’m breaking that cycle and going back to my breakfast-loving ways. Of course, I started with a juicing 101 guide but then quickly moved on to my favorite new morning obsession: healthy Latin-inspired smoothies! The first was my avocado star breakfast smoothie, which was amazing. But now I’m sharing the next installment, which comes straight from my mami’s garden: the healthy breakfast papaya smoothie! Continue reading
As I promised last week when I wrote about juicing 101, I recently made three delicious breakfast smoothies that I couldn’t wait to share with you all–and here’s the first! It’s what I am calling the avocado star breakfast smoothie, made with avocados, starfruit, Greek yogurt and key limes.
The two ingredients that I couldn’t wait to use for this one were the starfruit that my parents gifted me and the key limes that were actually straight from my mami’s garden. Then, of course, there was the addition of avocados.
This time last year, I came back from Christmas with a really nice Florida avocado–a different variety than the black-skinned Haas avocado. However, no such luck this time so instead I just bought a couple ripe avocados. They were the perfect way to complete this breakfast smoothie. And, to be honest, I really, really loved it. That’s why I’m sharing it first! Continue reading
It’s officially December, which means the full start of the Holiday season.
The past weekend has been a really good one for me. I celebrated Thanksgiving with dear friends and even made the feast’s turkey for the second year in a row. And I didn’t completely overdo it, to boot!
But I have to admit: although I did a pretty decent job of cutting calories this Thanksgiving, and will continue to practice (mostly) healthy eating, I also rejoined Weight Watchers on Friday. I did so for a variety of reasons but the main one definitely being that tracking my eating and exercise, even on days that I overdo it, is still a good way for me to see what is really going into my body. That’s why I decided to start this week with my very berry “mojito” smoothie for breakfast. Continue reading
A couple of weeks ago, I received a very special invitation. Shauna James Ahern, of Gluten-Free Girl and the Chef, was going to be in New York City and hosting a potluck! It was all part of a few weeks trip that she was making with The Chef across America to taste regional dishes as research for their next book.
To prepare for the American Potluck Trip event, I had to figure out what to make. Oh man, what to make?! It was actually a stressful decision because, well, I’d be surrounded by people I admired. How do you make something for people you look up to?
In the end, I settled on making something that would touch on my roots–a dish with plantains. Since I needed to make something regional, I went with a Puerto Rican-inspired recipe by making them crunchy like tostones. But of course I had to make them healthier, which is how I came up with the baked plantains with avocado crema. Continue reading