Homemade Chunky Guac

This is one of my first video blogs! I do sound a little nervous but hopefully that'll improve with time. However, the star of this video is the guac, so test it out at home and ENJOY! 

Ground Whole Wheat Spinach Feta Side-Dish

What I love about this recipe is its simplicity yet flavorful taste! Also, as if that wasn't enough, it is super healthy and it makes a great side dish. 

Here is what you need:

1 garlic clove crushed

2 tsps extra virgin olive oil

2 cups baby spinach

1 1/2 cup boiling water

1 cup ground whole wheat

1/2 feta cheese

1/4 cup lemon juice

pinch of salt

Instructions:

Boil water with a little salt in a sauce pan and add whole wheat. Cook until all the water is  gone and grain is tender, remove from pan and let it cool a little. Meanwhile, heat up olive oil in a pan, add spinach, garlic and a little salt. Saute for a few minutes until spinach is tender and bright green. Don't overcook! Add cooked whole grain, lemon juice, and feta cheese. Mix together and let it cook for a couple minutes so the flavors mix. 

Remove from heat and let it cool for a couple minutes before serving. When plating, sprinkle a little feta on the top, fresh basil, and a little olive oil. Enjoy!

Shredded Chicken Tostadas

Chicken tostadas are quick, nutritious, and delicious. My little sisters love them too because they get to assemble their own and choose their toppings. When it comes to tostadas there isn't really a specific recipe but it's more about what you like and what you feel like eating at the time and throwing it in a tostada tortilla, which is like a giant tortilla chip; basically, it's a corn tortilla that's been toasted/baked and is therefore super crunchy. Here is a pic of the end results:

In this case, I used my homemade "refried" beans (recipe coming soon), shredded chicken breast (skinless chicken breast, boiled, cooled, and shredded), romaine lettuce, hard-boiled eggs, diced roma tomatoes, diced onions, cilantro, homade guacamole, and "queso fresco" which is a Mexican fresh cheese--you can also just use parmessan cheese. You can pick any ingredients you'd like and just throw them on the tostada and VOILA you got lunch ready! You can always top with spicy sauce and try my recipe for Green Salsa! ENJOY!

Just look at that! So fresh and filling!

Fresh Jicama Salad

Fresh Jicama Salad

Jicama, jicama, jicama...what is that? I had heard the word a couple times from different Mexican friends, but I never really inquired about what it was. The other day, my little sister came home from school RAVING about jicama and how good it tasted with lemon. She also said that some people add both lemon and spicy sauce but she didn't enjoy the latter. For a couple days she kept begging for us to buy some jicama. So, when we finally got it I was a little confused. It looked like a root vegetable--something like a potato or a yam? It didn't look very appetizing as I don't think of foods in that category as appealing unless they are cooked. But my sister insisted I try some with lemon. 

Jicama has a very mild flavor, somewhat that of a potato but not as starchy. It is also crisp and somewhat juice. Kind of like an apple. As I was chewing it I started to feel it'd pair well with yogurt, vinegar, lemon juice, and the such and I immediately thought of a salad! So here is what I came up with. This salad is so fresh and inviting and also very healthy! Here is a picture followed by the recipe:

Ingredients:

Jicama

Green apple

Red onion

Cucumber

White vinegar

Olive oil

Greek Yogurt

Honey (optional)

Salt to taste

Just cut everything in cubes (your preferred ratio of each thing). In a bowl whisk together the Greek yogurt, white vinegar(you can also try lemon juice), honey, olive oil(just a little bit to emulsify but you don't want it oily, about a teaspoon should do), and salt to taste. Once dressing is well combined, add to the rest of the ingredients. Also, I put everything in a closed container, shook it up, and put it in the fridge for over an hour so it would be really chilled by the time I served it. For serving suggestion, I served it  in a bowl and was very generous with the dressing so that everything was kind of "floating" in it.  It was SO delicious, especially picking up the bowl at the end and drinking the left over dressing from it! You can also sprinkle minced fresh mint for garnish and aroma right before serving.This salad is ideal for the summer, a must try! ENJOY <3

Super Yogurt Smoothie

Super Yogurt Smoothie

Blend: 

2 cups Vanilla Yogurt

1 cup Peaches, Pineapple, Strawberries, Mango, Raspberries

2 tbs Honey

1 tbs Chia Seeds

1 tbs Ground Flax Seeds

1 tsp Lemon Juice

Ice

This Smoothie is a great and tasty way to start your morning! Each ingredient is rich in nutrients and essential vitamins:

YOGURT-- it's a great source of protein and calcium; also, it contains "good bacteria" that your body needs and vitamin D!

FRUITS-- this combination of fruits includes cancer fighting properties, vitamins, anti-oxidants, and many more benefits to keep us healthy and beautiful.

HONEY-- it boosts our energy, it has anti-bacterial properties, and is  a better alternative to white sugar.

CHIA SEEDS & GROUND FLAXSEED-- packed with omega-3s and 6s, fiber, calcium, antioxidants, and proteins all in a teaspoon without the high calories!

LEMON JUICE-- vitamin C, cleansing properties, and it even helps reduce stress!

Squash Basil Soup

Squash Basil Soup

This recipe is great because, unlike most squash soups, it doesn't have heavy cream. So I recommend it if you're on a diet or just trying to cut down on fats. This soup is still creamy and thick and is sure to hit those taste buds and nourish your body.

Ingredients:

6 cups diced (unpeeled) zucchini or summer squash of your choice

1 cup corn (for consistency)

1/4 cup fresh basil 

1/2 cup chicken or beef stock

1 cup milk 

2 tablespoons of butter

1 diced red onion

6 garlic cloves (or less if you don't like garlic much)

1 tablespoon paprika 

Salt and pepper to taste

Preparation:

Melt butter in a medium sauce pan still bubbly. Add garlic and onions. Once onions become translucent add squash, basil, corn, paprika, salt, and pepper. Cover pan and let everything sweat until squash is tender. 

In a blender pour in warm stock and milk and add the mixture from the pan. Blend until creamy and smooth. Taste for salt and pepper and add more to taste. Then put the mixture back in the pan and cook in medium-low heat, covered for about 20 minutes. Mince some fresh basil and mix in right before serving. Garnish with basil leaves. Buon appetito!