Friday, July 13, 2018

Vegan protein cookies

Cookies!!! Normally butter, gluten and sugar...a lot of the things that make me tired, sick and leave me feeling so guilty for eating even one. But not anymore!!!! This recipe is so special because it's definitely a kid's favorite, and I can give as many as I want to my babies without feeling bad. The best part is that they will only eat one of two and they be full, since it has protein and fiber. You can add anything to the vegan dough to make it special for your kids and their "gustos". The posibilites are endless! What's your favorite cookie? 

1/3 cup of avocado oil
1/4 cup of agave
1/4 cup of unsweetened almond or coconut milk
2 scoops of Arbonne's vanilla protein
1 scoop of Arbonne's fiber boost
1/4 cup of unsweetened coconut flakes (can be omitted)
1/2 tbsp of baking powder
1/2 tbsp of baking soda
A pinch of salt
1/2 cup of almond flour
1/2 cup of gluten free flour
1/2 cup of gluten free oats
1/4 cup of flax meal
Optional for different kind of cookies: pecans, coconut, vegan chocolate chips, raisins, macademia nuts, peanuts, etc.

Paso a paso:
1) Set oven to 300 degrees.

2) Whisk together all wet ingredients (avocado oil, agave, almond or coconut milk)
3) Mix all dry ingredients. (Arbonne's vanilla protein, Arbonne's fiber boost, unsweetened coconut flakes, baking powder, baking soda, salt, almond flour, gluten free flour, gluten free oats, flax meal)
4) Add well ingredients to dry ingredients slowly and mix in well until dough is formed.
5) Add your favorites (for this recipe I added chocolate chips and pecans)
6) Use tablespoon to place dough onto cookie sheet. For crispier cookies flatten with spatula.
7) Bake cookies for 15-18 mins. Wait for them to cook down and enjoy!!!

Tuesday, July 3, 2018

Cauliflower Chickpea Tiki Masala

If you know my husband, you know he has many favorite foods. But I'm guessing that Indian food is in his top three. I have made Saag and Samosas from scratch before, but I had always bought the pre-made Tiki Masala sauce. Frankly, I assumed it was difficult to make but dinner was ready in less than 30 minutes! I didn't have too much coconut milk, so I had to improvise with cashew cream at the last minute. And the not-so secret ingredient here is the garam masala. It's a blend of oh-so-many fragrant spices! I need to use it more often!

1 small cauliflower
Olive oil
1/2 teaspoon of cumin
1/2 teaspoon of turmeric
2 large tomatoes
1/2 roasted red bell pepper
1/4 cup of chopped cilantro
1/2 cup of coconut milk
1 medium white or sweet onion cut into wedges
1 tablespoon of minced garlic
1/2 tablespoon of minced ginger
1 teaspoon garam masala
1/2 teaspoon of corriander
1/2 teaspoon of turmeric
1/4 teaspoon of cinammon
Salt al gusto
1/2 cup of cashew cream (1/2 cup of cashews blended with 1/4 cup of water)
Cilantro for garnish (chopped or whole)

Paso a paso:
1) Set oven to 350. Break down cauliflower into smaller pieces and massage with a little olive oil, then sprinkle the cumin and turmeric and placed in the oven for 15 minutes, then 5 more in the broiler. Set aside.

2) In a blender or food processor,  blend the tomatoes, the bell pepper, the cilantro, and the coconut milk.

3) Heat up 1 tbsp of olive oil in a frying pan, then add the onion, garlic and ginger and cook on low for about 5 mins. Then add it to the tomato mix and blend well.

4) Pour onion/tomato mix in a sauce pan and add spices and salt, then cook on low heat until it boils.

5) Add 1/2 cup of cashew cream (or coconut cream) and mix in, then turn off the heat.

6) Open a can of garbanzo beans and reserve the aquafaba (the garbanzo bean water can be used for dessert and so much more!) Rinse the beans and add them to the sauce.

7) Add the broiled cauliflower and mix in well with sauce and garbanzo beans.

8) Garnish with fresh cilantro. Enjoy over brown rice, or on its own. 

Friday, June 22, 2018

Portobello Saltado

Portobello mushrooms are incredibly versatile, absorb flavors easily and they are so juicy. They are also packed with vitamins and minerals like potassium, magnesium, iron, vitamin B6 and a good source of protein and fiber.  So, they were perfect to veganize this traditional Peruvian dish, my husband's favorite, the lomo saltado.  I took a shortcut using precut organic french fries, and since I baked them, it made for an even healthier version. Husband approved for the 30 days to healthy living lifestyle, especially paired with a little vegan green ají. I really need to blog that one too, right? For now, enjoy this one.  

1 bag of frozen fries (or sweet potato fries in doing the 30 days to healthy living program. 
2 large portobellos (sliced) and marinated
1 large red onion cut in wedges
1 tbsp of minced garlic
3 tomatoes on the vine, the juicier the better, also cut into wedges
Chopped cilantro or green onions (or both) for garnish

For marinade
1/3 cup of liquid aminos
1/4 cup of avocado or olive oil
1 teaspoon of minced garlic
1 tablespoon of organic apple cider vinegar
1/4 teaspoon of cumin powder
1/2 teaspoon of smoked paprika
1 full tbsp of Peruvian ají amarillo paste

Paso a paso:

1) Bake french fries according to instructions in bag. Set aside.

2) Make marinade by whisking liquid aminos,  avocado or olive oil, minced garlic, apple cider vinegar, cumin, smoked paprika and ají amarillo. Then pour marinade over sliced mushrooms and mix in well. Mix again after 5 mins. Mushrooms will shrink a little. 

 3) In a large frying or cast iron pan, heat up 1 tbsp of olive oil. Add onions, garlic, salt, pepper, and cook uncovered for 3-5 minutes. Then add the tomatoes and cook for another 3 minutes. Tomatoes and onions should be cooked but firm. Remove from heat and set aside.

4) Using the same pan heat up some more oil and cook mushrooms for 3-5 minutes. Stir as needed. Once mushrooms are cooked, add mix them in with the tomatoes and onions. Then add in the cooked fries (or sweet potato fries) and toss around the veggies and fries until its evenly distributed.

 5) Garnish with green onions or cilantro and eat immediately. #nosoggyfries

Saturday, May 5, 2018

Tamales Mexicanos

Because of the variety and the richness of Mexican Cuisine, I had to do some research in preparation for this recipe. I learned a lot about peppers. There are so many different kinds! And did you know that tamales (tamalii in Nahuatl) means "wrapped food"? Tamales has been around since Pre-Columbian days and they were wrapped in corn husks, banana leaved, avocado leaves, other non-toxic leaves, and even paper or bark. Peruvian tamales, the ones that I'm used to making and eating, are made with a hominy base and normally wrapped in banana leaves, and my family would eat them on Sundays, like for brunch. Mexican tamales are traditionally made with corn masa and wrapped in corn husks, typically made for special occasions only, like a family celebration or a holiday. My version of Mexican tamales take about 20-30 mins to make, plus steaming time, so I will be making these at least once a month. They are full of vegan protein and perfect for our 30 days to healthy living challenge. ¡A comer!


For the masa
2 cups of cooked quinoa
5 tomatillos
1 whole poblano pepper
1 yellow jalapeño
1 serrano chili
2 cloves of garlic
1/2 sweet onion
1 tbsp of agave
1/2 cup cilantro
1/2 cup of water (or veggie stock)
1 Tbsp of salt
1 cup of brown rice
1 almond flour
1/2 cup of melted coconut oil

For the filling
1poblano chili cut into strips
Vegan cheese

For the wrapping
Dried corn husks (cleaned and soaked)
2 cups of water for steaming

Paso a paso:

1)  If you haven't cooked the quinoa yet, do so now. Just boil it in 3 cups of water, then strain and reserve.

2) While that's cooking, you can roast the tomatillos, the whole poblano pepper, the yellow jalapeño, and the serrano chili for about 15 minutes. Then for a smokier taste, you can set to broil on high for 3 minutes. Then add the roasted veggies to a food processor with the garlic, onion, agave, cilantro, water (veggie stock) and salt. *Devein peppers for less spicy.

3) When the veggies are pureed mix them into the quinoa and then, for a smoother masa, use a blending stick to break down some of the quinoa. Add the rice and almond flours and mix in well.

4) Now your masa is ready and we can assemble the tamales! Find two husks (one should be a little bigger and placed at the bottom) then place about 1/2 cup of masa in the middle of the husks.

5) Place a strip of poblano chile in the middle and top with vegan cheese. Then wrap the tamal by closing the inside husk first, then the outside one, then fold in the sides.

6) Wrap with wax paper. This will help the tamales keep their shape. Place tamales in steamer (with 2 cups of water) and cook on high for 20 minutes.

 7) I know it's very tempting to eat one after they are done steaming. But you must wait. Wait about 15 minutes or so. They will cool down faster if you take them out of the steamer. Then unwrap and enjoy with your favorite salsa, or serve with brown rice and beans for a full meal.

 Buen provecho

Friday, March 9, 2018

Protein Muffins

I've been making these muffins for a while now and I just realized that I never posted the recipe! Please forgive me, and make some as soon as you can! It's only 4 steps!!! They are super easy to make in a mixer, so enjoy these delicious (and 30 days to healthy-living detox approved) treats this weekend for brunch. They will keep well in the freezer if you make too many. I've tried lots of different flavor combinations. So far my favorites are blueberry, which is the sample flavor I'll be using for the recipe but the kids also loved vegan chocolate-walnut, strawberry, chai-orange and turmeric-cinnamon. Feel free to play around with your favorite flavors and pass them out to your friends and family that have a sweet tooth. They will love you forever.


3 ripe bananas
1/4 cup of agave
1/3 cup of coconut oil
1 egg (or flaxseed egg for vegan recipe)
1/4 cup of almond milk
1 Tbsp of vanilla

1/2 cup of gluten free flour
1 cup of gluten free oats
2 scoops of Arbonne's protein powder (vanilla, chocolate or chai depending of muffin flavor)
1 scoop of Arbonne's fiber
1/4 cup of almond flour
1/2 tsp of salt
1 Tbs of baking powder
1 Tbs of baking soda

1 cup of blueberries (or any other flavor you'd like)

 Paso a paso:

1) Add all "wet" ingredients to a mixer bowl, and run it for two minutes (until all ingredients are mixed in well)

2) Add dry ingredients, one at a time, until the batter has a smooth consistency.

3) Add blueberries (or other flavor) and mix only for a few seconds so that the blueberries stay whole.

4) Use a tiny bit of coconut oil to grease the muffin pan and add about 1/4 cup of the batter in each section. Bake for 35 mins at 300. The muffins should be golden on top and not gooey in the middle (check with a toothpick)

Enjoy with some Arbonne detox tea. =)

              Vegan chocolate-walnut                      Orange-Chai

Tuesday, February 13, 2018

Coconut Crabcakes

Tomorrow is Valentine's day,  and if you're looking to treat yourself and your loved ones, there's no better gift than the gift of health. These crabcakes fit perfectly into our 30 days to healthy living and beyond lifestyle. The bell pepper and green onions are my favorite combination, but you can add so many other veggies into this crabcake. According to the flavor bible, crab also pairs well with artichokes, asparagus, eggplant, mushrooms, corn, shallots, spinach, tomatoes, and so much more! Make it your own version and throw your tastebuds a valentine's day party. 


1 cup of lump crab
1/4 cup of soaked and blended cashews
1/2 cup of chopped red bell peppers
1/4 cup of chopped green onions
1 teaspoon of garlic powder
1/2 teaspoon of paprika
1/2 teaspoon of tuneric
1/2 teaspoon of lime zest
Salt and pepper al gusto
1 egg

Paso a paso:

1) In a large bowl, mix the blended cashews, bell peppers, green onions, garlic powder, paprika, tumeric, lime zest, salt and pepper. Add the crab and the egg and mix in well.

2) Grab a spoonful of crab mix and cover it with unsweetened shredded coconut while you make it into a patty.

3) In a  medium frying pan, heat up the olive oil and cook for about 4 minutes per side, until the coconut coat is golden brown.

4) Add your favorite sauce (this one is vegan spicy peruvian huancaina sauce) and some dried cilantro flakes on top and you are ready to impress your sweetheart(s) with this dish! The best part is that these cabcakes can be served as an appetizer or you can pair them with a hearty vegetable to make it a delicious and satisfying dinner.