Friday, August 28, 2015

Empacausa de bison

I love empanadas. They are not the healthiest thing on earth, but the inside is not bad at all. So, I thought if I just changed the outside with something healthier and more filling, I'd get all the flavor and none of the carbs. I decided to use ground bison meat, because my friend Marlene told me that it's much leaner and more delicious. After tasting this, I have to completely agree with her. This turned out to be a "causa" like dish, but with all the flavor of an empanada. Hence, I proudly present the Empacausa.


3 tbsp of olive oil
1/2 medium onion
2 tbsp of minced garlic
2 tbsp of aji amarillo
S&P al gusto
1 lb of ground bison meat
Any amount of leftover veggies you might have (I had zucchini and bell peppers)
3 boiled eggs (chopped)
2 cups of cooked quinoa
1 cups of cooked and mashed cauliflower

Paso a paso:

1) In a large frying pan, cook the onions, the garlic and the aji in some olive oil. Add S& P and let it cook for about 5 minutes.

2) Add the bison and to the onion mix and let the meat cook thoroughly. In the meantime chop all the veggies and add them to the pan when the meat has turned brown. A more traditional empanada has carrots, peas, raisins and olives. Cover and cook for 10 minutes, stirring once in a while. 

3) While the filling is cooking, you can mix in the cooked quinoa and the mashed cauliflower with some salt and pepper. In a bowl or a pyrex use half of the mixture to make the bottom layer of the causa.

4) Turn off the heat on the meat mixture and add the (boiled and chopped) egg. 

5) Add the meat layer to the bowl. (Should be twice as thick) Then make top layer to cover the meat with the other half of the quinoa mixture. 

6) Serve with a side salad of delicious arugula. 

Saturday, August 22, 2015

Nutty Chicken Noodles

So, my husband is allergic to fish. Booo!!! Anything with fins and scales will have him in the ER for sure. Even fish oil is out of the question, which rules out any Chinese or Thai food. And I LOVE the flavors that these cultures bring to their food. Here's my tribute to Peanut Chicken Noodles, as healthy as it gets. Definitely a spin on your plain old chicken and vegetables.

4 chicken breast cut into pieces
2 tbs of olive oil
1 tsp of cayenne pepper (a little more if you like it super spicy)
1 tsp of ginger
1 tbsp of garlic
3 tbs of sesame seed oil
S&P al gusto
1 cup of organic mushrooms
1 cup of bell peppers (mine were frozen tricolor, but fresh is always better)
2 big dollops of almond (or organic peanut butter)
3 zucchinis (cut with a spiralizer)
Sesame seeds or sliced almonds for garnish (optional)

Paso a paso:

1) In a large frying pan (or wok) cook the chicken in the olive oil and add the cayenne pepper, ginger, garlic, sesame seed oil and S&P.

 2) When chicken is cooked thoroughly add mushrooms and bell peppers (and feel free to add more vegetables.) Cover for 5 minutes.

3) When vegetables are cooked, add the peanut (or almond butter) and stir around.

 4) Immediately add the zoodles, and cover for another 5 minutes.

5) Do not let the noodles cook for too long as they will become a little mushy. It will still taste good though =).

 6) Serve immediately. And sprinkle with sesame seeds or almond slices for a crunchy garnish. You can do both if you're feeling fancy.

Wednesday, August 19, 2015


Life can change in the flip of a pancake! This post was ready to be published back in June, but the last couple of months have been...I'm not sure if there's a word to describe it. When I opened my page and this popped up, I immediately thought of my father-in-law, Kurt, who loved blueberries. Therefore, from now on, whenever we have pancakes, I will always add the tiny burst of juiciness that he enjoyed so much. We miss you everyday, Kurt.

Don't get me wrong. I LOVE my shakes in the morning. But every now and then I like to chew my breakfast. My favorite thing to have (if I'm going all out) is of course, pancakes. These are gluten-free, dairy-free, with no refined sugar, no sweeteners AND full of pea protein and fiber! What else can a girl ask for? Maybe pancakes made by my husband, and having them in bed after a good night sleep.

4 scoops of Arbonne vanilla (or chocolate) protein shake mix
2 scoops of Arbonne fiber boost
2 eggs
3/4 cups of coconut milk
1 tbsp of baking powder
1/4 cup of almond flour
Coconut oil
(Blueberries optional)

For topping
1/2 cup of agave
Strawberries and bananas (and more blueberries)

Paso a paso

1) Whisk all ingredients together into a batter.

2) On low heat, coat frying pan with coconut oil and pour some batter (whatever pancake size you'd like) into the pan.

3)When batter starts bubbling up, flip pancakes over.

4) Stack up and with fruit on top and drizzle with agave. Enjoy before the kids eat them all!