Saturday, May 30, 2015

Salchipapa with Vegan Ají

The Peruvian "salchipapa" is what you might get after a night of drinking and dancing, kinda like the famous bacon wrapped hot dogs. It's a comfort food, an indulgence. So, how could I possibly make it detox appropriate? Well, I started by finding chicken hotdogs (with no nitrates) then substituting the french fries with sweet potatoes and topped it with a vegan ají recipe that I've been working on for a bit. Thanks to my sister Liz for the challenge. =) If I can make salchipapa during this detox, then you know this is definitely NOT a diet. Just a healthier living style.

Ingredientes para la salchipapa:
4 uncured chicken hot dogs (nitrate-free)
1 bag of frozen sweet potato fries (or you can make your own from scratch)
1Tbsp of olive oil

Ingredientes para el ají
1 Tbsp of oilve oil
1 jalapeño
1 Tbsp of crushed garlic (or two garlic cloves)
1 Tbsp of ají amarillo
1/4 of an avocado
1 Tbsp of cashew butter
S&P al gusto

Paso a paso:

1) Bake sweet potato fries according to instructions on bag.

2) Cut up hot dogs into small pieces.

3) In a frying pan heat up olive oil and cook hot dogs for about 5 minutes. Stir constantly so that all the pieces cook evenly.

4) Remove hot dogs from heat and set aside.

5) In the same frying pan, heat up the olive oil and add the jalapeño cut into pieces, the garlic and the ají amarillo. Cook for 2 or 3 minutes until garlic is golden.

6) Once cooked blend the mix together with the avocado and the cashew butter.

 7) If it's too spicy you can add a little more cashew butter.

8) To assemble the dish, mix together cooked hot dogs and sweet potato fries and top with ají (and mustard if you like it).


Sunday, May 17, 2015

Stuffed avocado

Molly made this amazing chicken "salad." It's really more a like a delicious chicken mixture that you can eat in a sandwich, as a side, or stuff into an avocado, apparently. She always made it with mayo, put it in a croissant, and added a side of Cheetos, of course. We had many meals with her "salad," all full of funny stories and laughter, even some snorts. I love her sandwiches and I will definitely eat the original version every once in a while. I basically just had to switch one ingredient to detox this meal, and it still tastes delicious. I know Molly would approve. This is for her.

2 chicken breasts (boiled and chopped)
1 cup of chopped celery
1/2 cup of grapes cut into fourths
1/4 cup of chopped pecans
10 oz of hummus
1 avocado

Paso a paso

1. In a large bowl, mix all ingredients (except the avocado) 

2. Cut avocado in half and peel.

3. Place a large scoop of chicken salad on top of avocado, like this:

4. Grab a fork and dig in.

Wednesday, May 13, 2015

Dark Chocolate Detox Truffles

I am one of those people that loves having dessert. The idea of finishing a nice meal with a little bite of something chocolaty just makes me happy, and now it makes me healthier too! This is super quick and cute way to calm that sweet tooth or chocolate craving, and it just looks so elegant. And you can make them as big or as small as you want.  My little boy loved these so much that I don't think he wants to eat real chocolate ever again! Just kidding. He's three, of course he wants chocolate! But now he thinks having three "truffles" after dinner is ok. =) Maybe next time I'll make them a little bit smaller. 


3/4 cup of almond butter at room temperature ( I used no salt & crunchy)
1/4 cup of unsweetened cocoa powder
2 Tbsp of agave
1/2 cup of unsweetened coconut shavings

Paso a paso

1) In a small bowl mix the almond butter, the cocoa powder and the agave. You can add more agave if you'd like the truffles a little sweeter.

 2) Mix until all ingredients are evenly spread. 

3) Place some of the mixture on your hand and make it into a small ball, as if you were playing with play dough. 

4) Place coconut shaving in a small bowl and roll the "truffle" around the coconut until completely covered. 

5) Place all "truffles" on parchment paper (on a plate) and refrigerate for about 15 mins so that the almond butter hardens a bit. 

6) It will be very tempting to go get one before the 15 mins are up, and that's ok =) Let's just say that 15 mins is a suggested time. Enjoy!

Monday, May 11, 2015

Fe-zucchini Alfredo

The creamy version of this dish was my guilty pleasure. Anytime we'd go to an italian restaurant I'd order the Fettuccine Alfredo, and usually they charge you extra for chicken and/or mushrooms. I actually haven't had this in months, which is why this dairy-free version tasted so amazing.


1 cup of cooked quinoa
1/2 cup of cashew butter
1/4 cup of almond flour
1/2 cup of unsweetened almond milk
1/8 tsp of nutmeg
2 big garlic cloves (or 2 frozen garlic cubes)
4 zucchinis 
2 Tbsp of olive oil
4 chicken breasts cut into smalll chunks
2 big Portobello mushrooms cut into smaller chunks
S&P al gusto

Paso a paso

1) To make the sauce, blend together the quinoa, almond flour, almond milk and cashew butter. 

2) Add the nutmeg, garlic, S&P and continue to blend until very smooth and creamy. Set sauce aside.

3) Using a spirilizer, make zucchini noodles and cook them with olive oil in medium heat for about 5 minutes for al dente texture. If you overcook the "zoodles," they will be mushy.

4) In a separate frying pan, cook the chicken and mushrooms with some olive oil and S&P al gusto. When chicken is cooked thoroughly, add half of the "alfredo" sauce.

 5) Serve "zoodles" with chicken and mushroom mix on top and pour more sauce on top if desired.

6) Eat immediately and smile because you just had an awesome meal, gluten free and dairy free, with lots of protein from the quinoa, the chicken and lots of healthy fats from the cashews. 

Monday, May 4, 2015

Warm Quinoa Etc. Salad

I was craving pizza, but decided to make something quick and much more detox friendly instead.  It was a totally "chopped" moment when I opened the fridge and saw my favorite pizza toppings : mushroom, sausage and bell peppers.  There was also had some cooked quinoa in there. (There's always have some of that around, actually). I had no idea what I was cooking, but it became this wonderfully filling salad. If you'd like, you can substitute the "etc" for your favorite pizza toppings.


Olive oil
4 chicken sausages
8 oz. of your favorite mushrooms (I used cremini)
1 red bell pepper
1 tsp. of garlic
2 tsp. of pureed or finely chopped basil
S&P al gusto
2 cups of cooked quinoa
1 diced tomato (optional)
1/2 avocado (optional)
Spicy million ways dressing (for spicy version just add ají amarillo)

Paso a paso

1) Cut chicken sausage, mushrooms and bell peppers into small pieces. 

2) Heat up some olive oil and sauté sausage, mushrooms and peppers for about 5 minutes or until peppers are cooked. Add garlic, basil and salt and pepper.  

3) Add cooked quinoa and stir around. 

4) Dress arugula with spicy dressing and serve warm quinoa etc. on top of the salad. 

 5) Garnish with tomatoes and avocado (optional) and add a little more dressing on top. 

 6) Grab a fork and dig in. Adiós, pizza craving.