Saturday, November 19, 2016

Amino Noodles

I was ready to make spaghetti for dinner because it's easy and fast, and my kids love it. Since I make it with brown rice noodles is also detox friendly. BUT THEN... I saw it...behind the organic tomato sauce...the LIQUID AMINOS!!! So my cooking brain lit up. Instead of adding the tomato sauce I was gonna add to the easy italian dish,  I would add the same vegetables, plus a few more ingredients, and let our tastebuds travel to a different place.


1 lb of organic ground turkey
4 Tbsps of liquid aminos
2 Tbsps of sesame oil
1 tsp of ground ginger
2 tsps of minced garlic
2 large portabella mushrooms (sliced)
1 red yellow bell pepper (sliced)
1 green bell pepper (sliced)
1 yellow bell pepper (sliced)
2 cups of broccoli
1/2 cup of chopped green onions
1 tsps of chili flakes (optional)
Sesame seeds
Brown rice noodles

Paso a paso:

1) Cook ground turkey with liquid aminos, the sesame oil, ground ginger and garlic. Make sure to cook thoroughly.

 2) On a separate pan heat up the olive oil, and add the mushrooms, bell peppers and broccoli, and sauté for about 5 mins. Add vegetables to cooked turkey and mix altogether with the green onions and optional chili flakes if you like spicy food. Set aside.

3) For this particular dinner, I used brown rice angel hair noodles, but you can use  your favorite detox friendly noodles and cook according to the instructions on the package.

4) When noodles are cooked, mix in with turkey and vegetables. Serve and sprinkle sesame seeds on top. Eat with chopsticks if you'd like.

Sunday, August 14, 2016

Protein Bonanza Bowl

Every time I go to VeggieGrill, I order the same thing. I usually like to try new things when I eat out, but this bowl is so delicious that I just can't order anything else. It has the perfect combination of sweet, spicy, creamy, crunchy, all in one! Plus, it's detox friendly and packed with protein. So, I decided to make it at home and save a little money (a lot of, actually) by cooking it at home. If quinoa and black beans are a staple in your fridge, like in mine, this dish takes a whole 15 mins to make. But I guarantee it will disappear in seconds. This is easily a vegan dish, but I added a little seasoned ground turkey this time. 


1 whole medium sweet red pepper
2 tbs of olive oil
1/4 red onion
1 Tbs of aji amarillo (2 or 3 if you like heat, or cayenne pepper as substitute)
2 Tbs of minced garlic
3 Tbs of cashew butter
1 Tbs of almond butter
S&P al gusto
1 cup of cooked quinoa
1 cup of cooked black beans (drained)
1 cup of cooked ground turkey (optional)
A handful of chopped or slivered almonds

Paso a paso:
1) Char the outside of the bell pepper. Remove seeds and cook over a low flame along with the olive oil, garlic, and onion for about 5 minutes.

 2) Add nut butters, salt and peppers to cooked veggies and blend until super smooth.

3) In a separate bowl mix quinoa and black beans.

 4) Top quinoa black bean mix with cooked turkey (optional).  Drizzle bell pepper sauce over protein and top with slivered almonds. Delicioso!

Tuesday, June 21, 2016

No More Screaming for Ice Cream

If you've ever heard of "nice cream," this is the nicest one of all! And with only five ingredients, this vegan, super creamy, dairy-free dessert is ridiculously easy to make. I cannot wait to experiment with other fruits like blueberries, peaches, mangoes, bananas, pineapple... ok gotta make the piña colada next!

1 can of organic coconut milk (full fat)
3 cups of organic frozen strawberries
2 tablespoons of cashew butter
Juice of 1 lime
1/3 cup of organic agave

Paso a paso:

1) Put all ingredients into a large food processor or your favorite blender and mix until smooth.

2) Freeze cream (in a freezer safe container) for at least 4 hours. And that's all folks. De nada.

Friday, June 17, 2016

Rosemary Chicken with Grilled Zuchinni

I never, EVER, thought I would crave vegetables, but when you detox and your sugar addiction starts going away, your body gets used to green, healthy foods and that's all it wants. I had grilled zucchini at a restaurant recently and decided to make them at home. I have make zucchini noodles before and those were delicious, but the grill marks on this hearty vegetable gives it a little extra flavor. I also looked at my flavor bible which has oregano as a good paring for this meaty vegetable (although it's botanically a fruit since it has seeds). To make sure they cook evenly I recommend using a mandolin when slicing them. And be adventurous! You can also try grilled asparagus, bell peppers, green beans, green eggplant, yellow squash, etc.


For the grilled veggies:
3 organic zucchinis
1 tbsp of avocado or olive oil
1 tsp of garlic powder
1 tsp of paprika
1/4 tsp of oregano
1/8 cayenne pepper (if you like spice)

Paso a paso:
1) Cut the ends of the zucchini and slice them lengthwise with a mandolin, not too thin so they don't burn when grilling. In a bowl add the oil, the garlic, the paprika, the oregano and the cayenne pepper. Add the zucchinni and cover with oil and spices mixture.

2) Heat cast iron grill on high, then lower to medium.  Cook each side of zucchini for 2-3 minutes for al dente. If you cook them for too long they will become mushy. If you don't have access to a cast iron grill, you could use the grill you normally use for cooking, but the cooking time might be different. While these are grilling you can start cooking the chicken.

For the rosemary chicken:
4 free range chicken breasts
3 Tbsp of olive oil
1/2 tsp of rosemary (more or less depending how strong you'd like the rosemary flavor)
1/4 cup organic apple cider vinegar
1 cup of organic vegetable stock
S&P al gusto

Paso a paso:
1) Heat up olive oil over high heat and add the chicken breasts. Turn heat down to medium. Add S&P to chicken breast and cook for 5 minutes, then turn over to brown the other side.

2) Add S&P to the other side and let the chicken brown for 2 mins. Add rosemary, apple cider vinegar, and vegetable and cover. Cook for about 8 mins on low heat.

3) Serve chicken, grilled zucchini and in this case, sweet potato fries. Yum.

Thursday, May 26, 2016

Crockpot Chocolate Hazelnut Bread Pudding

The idea to detox a nutella bread pudding came about when I visited my dear friend Jan in Texas. She was craving her favorite dessert and since we have a healthier lifestyle now, we needed something for those times we wanted to indulge. I am so excited about this particular recipe, because like most of these posts, it starts off as a challenge. How could I make this delicious dessert with no milk, no butter, and no sugar? It took a little researching and there's an overnight step involved, but it's possible with a little help from Arbonne's vegan protein powder and a crockpot!

1 loaf of gluten free brown rice bread
6 eggs
1 can of organic coconut cream
1/3 cup of organic agave
2 scoops of arbonne's chocolate protein powder
1 scoop of Arbonne's fiber boost
1/2 cup of unsweetened cocoa powder
1/4 cup of cashew butter
1 tsp of cinnamon

For the topping:
3/4 cup of organic agave
1/2 cup of coconut oil
1/3 cup of unsweetened cocoa powder
1/2 tsp of cinnamon
1/8 tsp of nutmeg
3/4 cup of raw hazelnuts
Coconut whip cream 

Paso a paso:

1) Cut up loaf of bread into little cubes. Set aside. 

2) In a medium bowl, beat eggs and whisk in organic coconut cream, agave, protein powder, fiber, unsweetened cocoa powder, cashew butter and cinnamon. 

3) Put half of the bread into the crockpot and add half of the egg mixture. Stir around so that the bread is evenly covered. Add the rest of the bread and egg mixture and do the same.

4) Make sure all the bread pieces are covered with mixture and cover with plastic wrap. Refrigerate overnight.

 5) Make the topping right before you turn on the crockpot. Mix coconut oil, agave, cocoa, cinnamon and nutmeg. Set aside.

 6) Grind all the hazelnuts and sprinkle all over the top.

7) Add chocolate topping to the crockpot and cover it. Let it cook on low for 4 hours.

 8) After 4 hours, it will look a little bubbly. Mix around so that the bottom gets some of the toppings.

9) Serve in a ramekin of small dish with a scoop of cashew nice cream or a dollop of coconut whip cream.

Monday, May 16, 2016

Detox Day 21- Bruschetta Chicken

Italian food is a favorite in my household, and when cooked WITHOUT all the cream and cheese added to it, it makes a very healthy and filling meal. I have seen different versions of this recipe, but I like the contrast of the warm mushrooms and the cold tomatoes in this one. You can add a tiny splash of balsamic vinegar to the tomato mix in the "beyond" part of the 30 days to healthy living. 

4 chicken breasts
16oz of mushrooms ( I used crimini)
Fresh basil or basil cubes (2 or 3)
2 tomatoes
Garlic al gusto
4 Tbsps of olive oil

Paso a paso: 

1) Add 2 Tbsps of olive oil to a large frying pan and cook chicken breast until golden on both sides.

2) Add chopped mushrooms, basil and S&P al gusto. Lower heat and cover. Cook for 4 or 5 minutes. Turn chicken and stir mushrooms. Cook for another 3 minutes.

3) While chicken is cooking, dice tomatoes and mix in with olive oil, garlic and a little more S&P. This goes on top of the chicken when serving.

4) Serve chicken and tomato mix on a salad or with brown rice/quinoa pasta. Mangia, mangia!

Wednesday, May 4, 2016

Detox Day 20 Black Bean Chili con Quinoa

Today we had a Gray May kind of morning, and chili just seemed like a good idea.  This recipe is another one of those that came out of my fridge, meaning that I just cooked whatever I had in there and it somehow turned into a dish I will cook over and over again, especially because it took 15 minutes to make. To take this to the next level and make it a vegan chili, simply replace the turkey with red kidney beans, chickpeas or any other legume. No chips needed, but if you want something crunchy my husband recommends scooping it up with sweet potato chips. And if you're in the "beyond" part of the 30 days to healthy living program, a little organic or vegan (non-soy) cheese would be ok. Top with diced tomatoes, avocado, green onions or chives, or all of the above.


1 lb of organic ground turkey
1/2 Tbs of cumin
2 cloves of crushed garlic
S&P al gusto
4oz of chopped mushrooms
1 large sweet potato
1 large red bell pepper
1 can of organic black beans
1 can of organic tomato paste
1/2 cup of organic quinoa
1 cup of water
Chopped green onions al gusto for garnish

Paso a paso:

1) Cook turkey throughly. Add garlic, cumin, paprika, salt and pepper.

2) Add mushrooms, sweet potatoes, red pepper, black beans, tomato paste, quinoa, water and cooked turkey to crock pot.

3) Cook on medium all day. (When you get home this will be ready to go!)

4) Top with your favorites and enjoy with your family. Even the picky eaters will love it. 

Friday, February 5, 2016

Detox Day 19 - Escabeche de pescado

Day 19 of detox and people have started to comment on my "weight loss." I have dropped a couple of lbs, but I like losing a couple of inches better. The inflammation around my stomach area has gone way down, and my digestive system is running like it should. If you take any anti-acid, suffer from IBS, bloating, fatigue, poor digestion, or even joint pain or skin problems, please consider this lifestyle.

Lucuma shake (Arbonne's vanilla protein powder, lúcuma powder, unsweetened almond milk)

Baked chick peas
Pomegranate fizz stick

Chocolate cherry shake (Arbonne's chocolate protein powder, frozen cherries, unsweetened almond milk)

Arbonne fruit bar


My husband is allergic to fish, so I don't cook it very often. But this Peruvian classic did not need much tweaking. I just replaced the vinegar with lime and cutie juice ( I was out or oranges) and it tuned out perfect! Serve with a side of sweet potatoes for the perfect balance or sweet and savory.
P.S. for non-fish lovers, try it with chicken.


3/4 cup of brown rice flour
1Tbsp of arrowroot starch
S&P al gusto
3 wild caught white fish (of your choice) fillets
1/4 cup of olive oil
1 large sweet onion
1 Tbsp of minced garlic
2 Tbsp of ají amarillo
1/4 cup of fresh juiced limes
1/4 cup of fresh juiced cuties or oranges
1/2 cup of water
2 boiled sweet potatoes

Paso a paso

1) Mix flour and starch with salt and pepper on a large plate. Cover both sides of fish with mixture.

2) In al large pan heat up olive oil and add fish over medium heat. Cook until golden on one side (about 5 minutes) and then turn.

 3) Remove cooked fish and add onions, and garlic. Cook for 2 minutes then add aji amarillo, citrus juices, water, and salt and pepper al gusto.

4) Cover and cook onions for about 10 minutes, until transparent. Serve on top of the fish with a side of sweet potatoes. Provecho!