Habanero-Pineapple And Chipotle-Mango Salsa

In this recipe you will find two different salsas. A habanero-pineapple and a chipotle-mango salsa. These salsas are very good and refreshing, perfect for the summer weather. They can compliment many different things such as chicken, fish, and even crackers. Don’t let the name throw you off, it doesn’t necessarily have to be really spicy. Its all up to you, you decide how much kick you want in them!

Ingredient of the week …

PINEAPPLE: helps strengthen your gums and keeps your teeth healthy and strong.

Pineapple Salsa

« Habanero Pineapple Salsa»


• 1 pineapple

• olive oil or cooking spray

• 1 or 2 habaneros ( depending on how spicy you like it)

• 1 red onion

• cilantro

• salt


Start by cutting the pineapple and onion into slices. Spray or brush olive oil onto the onion and pineapple. Then grill with the habanero for about 2-3 minutes on each side, or until it is fully cooked.

Pineapple SalsaOnce the onions and pineapples are done, cut them up into little pieces and place into a bowl.
pineapple salsa

Then cut the habanero up, carefully holding it with your tongs. This is very important because the habanero chili is very spicy. If you mistakenly touch your face after touching the chili it can cause a burning sensation. Next, take the cilantro and cut it up and place in the same bowl. Mix it together and add salt to season.

pineapple salsa

«Chipotle Mango Salsa»


• 2 mangos

• 1 red onion

• cilantro

• 1 canned chipotle peppers

• salt for seasoning


Cut the onion into slices and lightly grill. While the onion is grilling cut the mangos into cubes. Place into a bowl with the chopped up cilantro and onion.

2015-06-16 06.45.14 Then open the can of chipotle peppers and gradually mix in the peppers. When reached the desired taste season with salt.

mango salsa

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Quinoa Chicken Nuggets

Every time I eat chicken nuggets they remind me of my childhood. They were my favorite meal at any fast food restaurant and I would always choose them over hamburgers. At that time I would eat anything on site (like every other kid,) but once I started getting older I became a picky eater. What a nightmare for my parent right? Ever since, chicken nuggets have not been the same to me! Now, every time I bite into one and closely inspect the chicken I get somewhat disgusted. The chicken just doesn’t look like, well, chicken. I greatly prefer the nuggets made from home. Although the french fries from any burger spot are irreplaceable, yum! With this recipe I was determined to make a healthier version of chicken nuggets. Hopefully it will satisfy your chicken nugget craving with out feeling guilty about it. This recipe also includes baked french fries and carrots.

The ingredient of the week is …

QUINOA: is a whole grain and is naturally gluten free. It is one of the few plant foods that is considered a complete protein.

Quinoa Chicken Nuggets


• carrots ( I used baby carrots)

• Potatoes ( Depending on how much you want I used 2)

• olive oil

• 1 ¾ cups of cooked quinoa

• 1 tsp of chicken flavor bouillon

• 5 thawed skinless boneless chicken tenderloins

• salt and pepper

• ²/³ cup of flour

• 9 tbsp of egg whites or 3 eggs

• 2 tbsp of water


Preheat oven to 425 degrees F. Cut the carrots and potatoes into wedges or a french fry form. Spray a baking tray with cooking spray and place the carrots and potatoes onto it. Drizzle with olive oil and season with salt, pepper and other herbs. I used a garlic and herb seasoning.

Quinoa Chicken Nuggets

Then place it in the  oven for about 15 minutes or until carrots and potatoes are cooked. Cut the chicken tenderloins into pieces.

Quinoa Chicken NuggetsIn the first bowl pour in the flour, salt ( I used garlic salt but regular is fine too) and pepper. Mix together and put aside. In the second bowl pour in the egg whites and 2 tbsp of water. Mix together and put aside. In the last bowl put the quinoa. Next grab a chicken piece and dip it into the flour, then the egg mixture and lastly cover completely with the quinoa. Repeat in that order until there are no more chicken pieces left. Then spray a baking tray with cooking oil and place each chicken onto the tray.

Quinoa Chicken NuggetsPlace into oven for about 15-20 minutes. Or until the chicken is completely cooked. Served with the carrots and potatoes and your favorite dipping sauce.

Quinoa Chicken NuggetsQuinoa Chicken Nuggets


Zucchini Lasagna

Lasagna is hands down my favorite dish, and over the years it has become my specialty! There’s nothing better than a homemade lasagna right? The classic recipe is hard to beat, but I was up for the challenge to make it even better. At first I was skeptical about substituting the pasta for the zucchini, but holy mother was I glad that I did! It was so delicious that the whole dish was gone in less than 24 hours in my house!

The ingredient of the week is….

ZUCCHINI: contrains manganese which helps out body produce collagens. It is essential for efficient wound healing.

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• 4 large zucchinis

• 14 oz tomato paste

• 14 oz diced tomatoes

• 3-4 garlic cloves

• 1 small yellow onion

• salt and pepper

• olive oil

• 10 ( or depending on your taste) basil leaves

• 1 lb of lean ground turkey

• 15 oz part skim ricotta

• 1 egg white

• 1/4 cup grated parmesan cheese

• part skim mozzarella cheese


This recipe takes some time, therefore I recommend making the tomato sauce a day before and storing it in the refrigerator. Start by cutting up the onion and garlic into small pieces. Drizzle olive oil onto a  pan and cook the onion and garlic on medium. Once the onion start turning a little brown, mix in the ground turkey and fully cook until it is brown. Then, add the the tomato paste and diced tomatoes. Lastly mix in the chopped up basil leaves. The sauce should be very thick not watery. Do not add extra water to the sauce.

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Once the tomato sauce is done set it aside. For the zucchinis, start by washing them and cutting of the ends. Then cut them in half and into thin layers.

( Watch the video for a quick demonstration on how to cut the zucchini)

The next few steps are very important, do not skip any! Once you have cut the zucchini in thin layers lay them down on a  flat surface. Lightly salt and leave for 10 minutes. While you are waiting, turn on your grill. When the time is up your zucchini should look like this:

2015-05-28 04.02.42Dry off the excessive water and place on the grill. Cook the vegetable for about 1 minute on each side. When done dry off the excessive water again.

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Now were going to mix the cheeses together. Start with either cracking an egg and taking the yolk out, or measuring the egg white according the the carton’s directions. Pour it into a bowl and mix it with the parmesan and ricotta cheese. Then mix half of the tomato sauce with the cheese. When the mixture is done get a medium sized baking dish and layer the normal tomato sauce at the bottom. Next, place the zucchinis on top and add the cheese mixture and sprinkle mozzarella. Start again with the tomato sauce and repeat the steps finishing with zucchini and mozzarella on top.

IMG_6340Preheat oven to 375 degrees F. Cover the dish in foil and bake for about 30 minutes. Then take the foil off and bake until the cheese turns a little golden.

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Avocado Pasta

Usually when I eat pasta I prefer quinoa pasta, simply because I am not a fan of whole wheat. If you’re like me and you dislike whole wheat you can always replace it with another alternative. I would recommend trying quinoa or this pasta that I recently received as a gift.2015-05-12 00.37.31

It is called Bona Chia Spinach Fettuccine. It is a vegan all natural artisanal pasta. You can buy it at Northgate Gonzalez Market.

This weeks ingredient is…

AVOCADOS: They contain more potassium than bananas

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• 1 ½ avocados

• salt & pepper

• 2% milk

• 3 basil leaves

• 2 garlic cloves

• olive oil

• cherry tomatoes

•  1 bell pepper


Bring a pot of water to boil. While the water is boiling cut up the avocados and put them into a food processor along with the basil and garlic cloves. Blend it for a few seconds and then add the salt, pepper and a drizzle of olive oil. Blend it some more and then add a splash of milk. Stop for few seconds to try the avocado sauce (add more salt and pepper it needed and milk depending on the consistency.) It should look something like this.

IMG_6804When the sauce is finished pour the uncooked pasta into the boiling water and cook according to directions. Then heat a pan and cook the cherry tomatoes and bell peppers. When done pour the avocado sauce onto pasta and mix in the vegetables.

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Portobellos Stuffed With Chicken

Mushrooms are a unique ingredient that can be used in many different ways. We tend to limit our options by only using a certain kind, white mushrooms. Although they are the most harvested, other mushrooms such as the Portobellos, the Morel, and the Bolete can also be used in the kitchen. Out of all of these the Portobello mushrooms are my favorite. Due to their large size you can cook them in a unique way. Instead of cutting them into little pieces you can turn the full mushroom over and use it as bowl by stuffing other food inside.

This weeks ingredient of the week is …

PORTOBELLO MUSHROOMS: Contain a moderately high amount of fiber. Fibers helps control cholesterol and blood-sugar levels.


• portobello mushrooms

• organic chicken breast

• shredded mozzarella cheese

• 1-3 oranges depending on how much chicken you use

• salt, pepper and mixed spices


Start by sprinkling the salt, pepper, and mixed spices onto the chicken breast. Then marinate it in the orange juice for at least 2 hours.

2015-04-30 04.19.04While the chicken is marinating wash and cut the stem of the mushroom. Once the chicken is finished marinating, grill it for 10-15 min or until it is fully cooked. Once the chicken is fully cooked cut it into small cubes and stuff the portobello with it. Then sprinkle some shredded mozzarella on top.


Next, grill the mushroom until it is cooked and serve with whatever side you desire. I served mine with a side of salad and topped my mushroom with a mango salsa I bought in Whole Foods Market.



Ceviche De Jicama

Mientras que el verano se acerca el clima y el cuerpo exigen alimentos mas frescos. Los mariscos son una excelente elección cuando quiero algo rápido, delicioso, y refrescante. Esta semana decidí hacer un ceviche pero le di un giro a la receta normal. Reemplace los ingredientes clásicos tales como el pescado y el camarón con la jicama. Se puede considerar como una version vegetariana del ceviche. Se escucha diferente, pero es tan deliciosa que te darás cuenta que el pescado ni camarón son necesarios! Esta receta fue inspirada por mi papá, lleva poquito tiempo haciéndola pero ha logrado que me fascine.

El ingrediente de la semana es …

LA JICAMA: contiene vitamina B-6, esta vitamina ayuda a nuestro cuerpo convertir alimentos en glucosa, que es utilizada para producir energía.

JicamaPara esta receta se necesita

• 1 jicama mediana

• mitad de una cebolla morada

• 2 tomates

• 1 chile verde

• cilantro al gusto

• 10 limones ( agrega mas si es necesario)

• sal entera y pimienta

• azúcar


Lava y pela la jicama. Cuando esté pelado córtala por la mitad y rállala hasta que no quede nada. Cuando termines colócala en un plato diferente.

jicama ralladaDespués corta la cebolla, el chile, el tomate y el cilantro en trozos pequeños. Si prefieres la comida picante substituya el chile serrano con el jalapeño o el chile serrano. Cuando termines ponlo junto con la jicama rallada y mezclalo.

Por ultimo exprime los limones, sazona con sal entera, pimienta y tambien con una pizca de azucar para mejorar el sabor.

2015-04-27 06.25.36Disfruta!

Jicama Ceviche

Summer is rapidly approaching and the warm weather calls for fresh food and snacks. Seafood is at the top of my list when I’m looking for something quick, delicious and refreshing. This week I decided to make ceviche, but I added a little twist to it. Instead of using fish or shrimp I replaced it with jicama I consider it a vegetarian version. It sounds different, but trust me it’s so delicious you don’t even notice the fish or shrimp is missing! This recipe was inspired by my dad, he makes it all the time and I absolutely love it.

This weeks ingredient is …

JICAMA: It contains vitamin B-6, this vitamin helps our body breakdown proteins into usable energy.

JicamaFor this recipe you will need:

• medium jicama

• 2 tomatoes

• half a red onion

• 1 anaheim pepper

• sea salt and pepper

• 10 limes (add more if need)

• cilantro

• pinch of sugar


Wash and peel the jicama. Once it is peeled cut it in half and roughly grate it until it is all gone. When finished set it aside on a different plate.jicama rallada Then cut the onion, pepper, tomatoes and cilantro into small pieces. If you prefer spicier foods substitute the anaheim pepper with jalapeño or serrano peppers. When finished place on top of the grated jicama and mix together.

Lastly squeeze the limes, season with sea salt and pepper and add a pinch of sugar to enhance the flavors.

2015-04-27 06.27.46Enjoy!