Thursday, October 15, 2015

Baba Ghanoulicious


I just love saying Baba Ghanoush. Try saying it three times, and it still sounds so exotic. The first time I had it, I didn't even know what it was. I just knew it was smooth and delicious. For sure something I could never make at home! But now that I have discovered how easy it is to make this velvety side, which happens to be detox approved, I will be cooking a lot more mediterranean food at home. It might even become a staple next to my Peruvian ají and Mexican guacamole. 


Ingredientes:

1 large eggplant
Olive oil al gusto
4 tablespoons of tahini
4 large garlic cloves
1 tablespoon of fresh basil
1 tablespoon of fresh cliantro
1 large lime
Sea salt al gusto


Paso a paso

1) Preheat oven to Broil on high.

2) Cut eggplant into thick 1/4 inch slices, and rub with olive oil. Place on baking sheet lined with parchment paper and sprinkle a little salt.



3) Cook for 8 minutes and turn. Cook for another 8 minutes until roasted on both sides.


4) Let the cooked eggplant cool for 5 minutes (or more) then peel. I used a spoon to separate the skin from the meaty part.

5) In a food processor mix the peeled eggplant, tahini, garlic cloves, basil, cilantro, lime juice and
a little sea salt. Blend for 2 or 3 minutes and taste. Add more salt if needed.



6) Place mix in a small bowl, and that is all. Enjoy with celery, carrots, olives, brown rice chips, or by the spoonful.



Friday, October 9, 2015

Brownies. Yeah!!!! Brownies!


These were absolutely amazing, and I actually had one for breakfast, because I could. It is 30 days to healthy living approved! Since I started this journey back in January, I have been having WAY to much fun searching for healthier ingredients and swapping them for the not so healthy ones to make my favorite recipes. This new lifestyle is unbelievable! Y como prueba, un botón...bueno, en este caso un brownie.  Thanks Arbonne! 

Ingredientes:

4 scoops of Arbonne's chocolate protein shake mix
1 scoop of Arbonne's fiber boost
1 teaspoon of baking powder
4 teaspoons of unsweetened cocoa powder
1/2 cup of coconut creamer
1 teaspoon of vanilla
1 egg
1/2 cup of salted cashew butter
1/4 cup of blue agave
1/2 cup of walnuts
1 teaspoon of coconut oil (to grease the pan)

Paso a paso:

1) In a medium bowl, mix all dry ingredients (protein shake mix, fiber boost, baking powder, unsweetened cocoa powder)



2) Add the coconut creamer, the vanilla, and the egg and mix until smooth. Add the cashew butter, the blue agave, and mix again. Then add the walnuts. 



 3) Grease 10x10 pan with coconut oil and add the batter. Bake at 350 for 25 minutes. 

4) Let brownies cool and cut them into squares. Drizzle a little agave on top and sprinkle more walnuts. 



5) Enjoy for breakfast, lunch or dinner. Also works as a snack or dessert, just not all in one day.



Wednesday, October 7, 2015

Cilantro Chicken


When I don't know what's for dinner, I make this. It's a very hearty dish, and it only takes about 20 minutes to cook. It reminds me a little of Indian food, but it's really a version of the Peruvian "seco de cordero" but with chicken.

Ingredientes:

2 tablespoons of olive oil
1 small yellow onion, diced
1 tablespoon of garlic
2 tablespoons of Peruvian ají amarillo paste (3 for a little more spice)
1/8 teaspoon of cumin
S& P al gusto
2 small tomatoes, diced
3 chicken breasts, cut into small pieces
1 1/2 cups of blended cilantro juice (blend cilantro in 1 cup of water)

Paso a paso:

1) In a large frying pan, heat up the olive oil and add the diced onions, the garlic, and the aji paste and cumin. Let them cook together for 2 or 3 minutes.


2) Add the diced tomatoes, the salt and pepper and stir around for another 2 or 3 minutes. This is called a basic peruvian guiso.


 3) Add the chicken to the guiso and stir. Cover and let the chicken cook thoroughly for about 8 minutes.



4) Add the cilantro juice and mix it around.


5) Let the guiso cook for a couple more minutes and ta-da! It's ready to eat with a side salad and lentils, or brown rice for a heartier meal.





Monday, October 5, 2015

Detox Almond Joy Cupcakes


If you're doing the Arbonne's 30 days to healthy living, first of all, CONGRATULATIONS!!!


When I did it back in January, it helped me get rid of my sugar addiction, which I didn't know I had. Have a couple of these "cupcakes" with the detox tea as a healthy alternative to breakfast or snack. I made these today to celebrate my daughter's birthday and to kick off another successful month of healthy living. 


Ingredientes for cupcakes: (makes a dozen)

5 scoops or Arbonne's vegan protein shake mix
1/2 cup of unsweetened coconut milk
2 eggs
2 tablespoons of baking powder
1 teaspoon of almond extract
1/2 cup of almond meal/flour
2 scoops of Arbonnne's fiber boost

Paso a paso:

1) Mix all ingredients together until really smooth and pour into cupcake molds.

2) The batter will not rise too much, so you can fill the cup cake a little more than 3/4 way.


3) Pre heat oven and bake for 20 mins at 350. Let them cool for about 10 minutes, while you make the forsting!




Ingredientes for frosting:

3 tablespoons of almond butter (I like crunchy)
2 tablespoons of cashew butter
1/4 cup of coconut creamer
4 tablespoons of unsweetened cocoa powder
2 tablespoons of agave
A tiny bit of unsweetened coconut shavings



Paso a paso:

1) Mix all ingredients together until smooth.

2) Top Arbonne cupcakes with a spoonful of frosting, and sprinkle with coconut shavings.

3) Savor it with a nice cup of Arbonne's detox tea.