Whole30 Day 5: The Importance of Eating Seasonally

One of the things I constantly learn and relearn is the importance of eating seasonally.

Whenever I embark on any kind of new dietary plan or restriction or, really, when I want to eat a little cleaner, going to the farmer’s market is my absolute go-to solution. And guess what I just got for the very first time?!

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Whole30 Day 4: 15-Minute One-Pot Chicken & Kale Recipe

Today was a great day! I discovered a great new recipe that I am dying to share with you all. Now, this isn’t your typical ah-mazing recipe… it’s meant to be easy, simple and no-thinking-allowed type of thing. In fact, I think anyone and everyone can make this one.

I’ve always loved one-pot recipes. So when I realized that I was planning to have chicken and kale for lunch today, an idea struck: why not make it the easiest recipe ever?

And so I did!
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Whole30 Day 2: Eating Out, New Cookbook & Some Hot Peppers

I remember that one of the biggest benefits of doing Whole30 before was getting much better sleep. I usually am boggled with insomnia but, after a little bit on the program, I was having the best sleep of my life. And I am anxious to get back to that.

And so last night, only my first night back on it, I had pretty good sleep. Exciting!

Otherwise, Day 2 started off pretty well. I met up with a friend for lunch at Hu Kitchen, an NYC eatery whose motto is “get back to human.” They serve food with no cane sugar, no soy lecithin, no refined sugar, no gluten, no emulsifiers and no GMOs.

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Mexican Cole Slaw with Avocado Verde Dressing

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I was walking through my local grocery store a couple days ago, when I came across a little corner of the produce aisle that I more-or-less can call the “Latin” section. It had yellow and green plantains, boniato (a.k.a. Cuban white sweet potato, one of my favorites for mashing) and–gasp!–jicama, something I’ve only seen in restaurants until now.

In case you didn’t know, jicama is an edible root vegetable similar to a turnip. It originates in Mexico, and is often known as a Mexican turnip or Mexican yam. And although it looks like a yam, its texture is crunchy and sweet–just like a turnip. Immediately, I had the idea to take this crunchy veggie and incorporate it into a Mexican-style cole slawContinue reading

Kale Avocado Breakfast Smoothie

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I’ve loved a lot of smoothies in the past, and I am sure that I will love many more in my future. But no smoothie will speak to my heart quite as much as this incredible Kale Avocado Breakfast Smoothie.

Here’s a little confession first: my mom has gotten into the habit lately of sending me kale in the mail. It sounds a bit nuts, I know, but in the past two years she has really grown her green thumb and started planting all kids of vegetables and fruit.

Over Christmas, I came back with citrus from home–which I used to make some of my other favorite breakfast smoothies earlier this year. With the latest gift from mom’s garden, I decided to go back to making healthy breakfast smoothies–this time with kale! Continue reading

Mashed Boniato (Cuban Sweet Potato)

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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.

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Roasted Heirloom Tomato & Cachucha Peppers Salsa

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I’ve always been one of those people who loves her birthday, and celebrating turning 28 years old this past Saturday with some of my best friends was absolutely wonderful. But of course, it wouldn’t be my birthday if I didn’t have a special little treat for everyone.

This year I made a variation on my Spicy Cuban Cheese Ball, some pomegranate margaritas and a roasted heirloom tomato and cachucha peppers salsa. Well, to be honest, I’ve actually been making this one since my Christmas party–and it’s been a huge hit! Typically, I serve it with whole wheat tortilla chips but I’ve also tried it with celery and baby carrots and that’s been great, too.  Continue reading

20 Latin Superfoods to Try For National Nutrition Month (with recipes!)

juicingYou 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

Brazilian Garlicky Collard Greens (Couve a Mineira)

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One of my favorite parts of visiting my parents over the Holidays is coming back with goodies from my mom’s garden. It’s only been happening for the past couple of years, really, since they moved and she started growing all kinds of fruit and vegetables.

This year I brought back some collard greens, and I’m thrilled to share this delicious recipe with you. It’s actually become my go-to recipe for collards because of how easy it is and how great it tastes. After learning this traditional Brazilian recipe for collard greens, I started playing around with it by occasionally adding different spices or flavorings. The best I’ve had, though, is with some added lemon juice and zest. And that’s how I’m serving up these Brazilian garlicky collard greens (a.k.a. couve a mineira). Continue reading

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