Wednesday, April 19, 2017

Eggplant fries

According to my favorite cooking tool, the Flavor Bible by Karen Page and Andrew Dornenburg, you can braise, bake, boil, broil, deep-fry, roast, sauté, steam, stir -fry and stuff an eggplant! They go well with herbs and spices making them a great choice for fries. These fries actually dissapeared from my kid's plates faster than potato fries. In fact they didn't even make it to the plate since they were asking to try them right off the pan. First, I went the conventional route and I fried them. Although they were crunchy and delicious, they absorbed a little too much oil. Luckily, test two was baking them and they were perfect. These are better served hot right out of the oven, and now I have been asked to make fries once a week.

1 whole eggplant
1 tbsp of gluten free flour
2 tbsp of almond flour 
1 tbsp of garlic powder
3/4 tbsp of paprika
S&P al gusto
3/4 cup of olive oil

Paso a paso:

1) Pre-heat oven to 400 degrees. 

2) Cut eggplant into "fries." Keep skins on if you'd like. Then cover with olive oil and mix well until all oil is soaked into the fries.

3) Mix the gluten free flour, almond flour, garlic powder, paprika and S&P, then cover eggplant fries with the flour and spices mixture. Some other flavors that would go well are basil, cilantro, oregano, sage, or rosemary.

4) Place in the oven for 12-15 minutes until golden. Broil for 1-2 minutes for extra crispy. Enjoy hot!

Wednesday, April 12, 2017

Lettuce Wraps

I had these wraps last week when I had lunch with a good friend, and I promised her I'd detox the recipe for this blog. I added a no-so-secret ingredient, quinoa, and I was full after eating two small wraps. It's also a one pot dish, so very quick and easy to cook. If you don't eat meat, you can add a lot more quinoa and a few more veggies, like bell peppers or carrots. I think this is one for the favorites column.

1lb of ground turkey
1/2 cup of vegetable stock
1 cup of cooked tricolored quinoa
6 oz of chopped mushrooms
1 Tbs of sesame oil
1 Tbs of liquid aminos
1/2 Tbs of minced ginger 
1 Tbs of minced garlic
1/4 cup of chopped cilantro 
1/2 cup of cashew pieces
1/2 cup of green onions
Red pepper flakes al gusto (optional)
Chopped green onions
Sesame seeds for garnish

Paso a paso:

 1) Cook ground turkey thoroughly in stock until most of it evaporates. Add the rest of the ingredients, except the green onions and cook for about 5 minutes.

2) Take turkey off the heat. Add the green onions and mix throroughly. Serve in icegberg, butter lettuce or endives. Garnish with sesame seeds and enjoy with a citrus fizz stick!

Tasty tip:
Buy organic green onions once, and replant the bulb. They will grow very quickly.

Tuesday, April 4, 2017

Protein Joy

These little treats are SO easy to make and they have calmed many chocolate cravings. They also serve as a very nutritious, vegan, non-gmo, no sugar, no dairy, healthy snack in between meals.

1/2 cup of melted coconut oil
1 scoop of Arbonne's chocolate protein powder
1 Tbsp of fair trade, non-gmo unsweetened cocoa powder
1/2 cup of unsweetened shredded coconut

Paso a paso

1) Mix coconut oil, protein powder and cocoa powder. Wisk until smooth, then add almonds and shredded coconut.

2) Mix well and place a spoonful into molds. Freeze for 5 minutes.

 3) Save some for me.

Wednesday, March 22, 2017

Chili Lime Fish

Being from the coast of Peru, I grew up mostly on fish. I love me some Peruvian ceviche and whenever I eat out, I almost always order the seafood. However, I fell in love with an amazing man who's allergic to anything with scales and fins. I love my husband more than I love fish, so I don't cook it very often at home because he's not his best self when his chest closes and he can't breath....but every time he's NOT gonna be home for dinner, I have an affair. A foodie affair that is. Thankfully, my children love fish too. So, they might look like their dad, but the taste bud genes came from me. This dish took about 15 minutes to make, so it's perfect for a quick lunch or dinner.


2 filets of fresh wild tilapia (or any other white fish)
1/4 tsp of chili powder
1/2 tsp of paprika
1/2 tsp of garlic powder
1/4 tsp of cumin
Juice of one lime
S&P al gusto
2 Tbsp of olive oil

Paso a paso

1) Mix all spices and lime juice.

2) Marinate fish for 5 minutes, then heat up olive oil in a frying pan and cook fish for 3 minutes on each side. 

4) Serve with side of asparagus and topped with salsa and avocado. For a heartier meal I'd add some organic black beans or a 1/2 cup of boiled quinoa.

Monday, March 6, 2017

Tamales Peruanos de Quinoa

In Peruvian culture, tamales are not just a holiday treat. Sundays are special because it's considereed family day and there's no real peruvian Sunday brunch without coffee, pan con chicharron con bastante ají, camotes fritos, and tamales con salsita criolla. Of all of these dishes, the tamales are the ones that I took on as a challenge to recreate as a detox dish. Normally they are made with hominy and lard, two big no-no's in the first 30 days of the program. Peruvian tamales are very different from Mexican tamales in many ways, but the most obvious one, is that we wrap ours in plantain leaves, not in corn husks. Ya me dio hambre. 

3 cups of quinoa
2 Tbsps  of olive oil
4 chopped cloves of fresh galic
1 medium sweet onion (pureed) 
3 Tbspoons of panca pepper paste
2 Tbspoons of yellow pepper paste
1 1/2 cups of water
1 cup of brown rice flour
10 plantain leaves, washed and cut into squares.
S&P al gusto

Note: The stuffing can be anything you'd like depending on your lifestyle, but for more traditional flavors stick to seasoned chicken or pork, onions, boiled eggs, and purple olives. 

Paso a paso:
1) Soak quinoa for at least an hour. Rinse and boil. Drain and set aside.

2) Heat up oil on a frying pan and add garlic, pureed onion, panca pepper paste, yellow pepper paste, water and salt and pepper. Then add the brown rice flour slowly. Cook for 5-7 minutes until thickened.

3) Pour sauce over the drained quinoa and mix in well. Add salt al gusto and pepper paste if more spice is desired.

 4) Plave about a 1/3 cup of quinoa "masa" on plantain leaf and add stuffing in the middle.

 5) Wrap by folding top then botom of leaf, then sides in to make a little rectangle.

 6) Wrap the whole tamal in foil paper and add to pot with 2 cups of water to steam for about 30 minutes.

7)  I can never do this part, but I highly recommend that you wait for it to cool down before you unwrap and eat.

Friday, January 20, 2017

Cashew Garlic Cream "Cheese"

I never liked cashews, and now I can't live without them. They are my secret ingredient to make any dish creamy. I can make sauces and dips and now cheese! Fun fact: cashews are lower in fat than most nuts and they can help reduced triglyceride levels. They are also packed with vitamins E, K, B6, and iron, magnesium and antioxidants. Please beware of this recipe because you'll want to put it on everything!!!!

1 cup of soaked cashews (overnight is best)
Juice of 1 lime
1 garlic clove (2 if you love garlic)
A dash of avocado oil
S&P al gusto

Paso a paso:
1) Use food processor to blend cashews, lime juice, garlic, avocado oil and salt and pepper. 

 2) Mix until smooth, about 5 minutes. If you'd like to add flavors I would add the herbs (rosemary, basil, chives) or spices (chipotle, paprika, cayenne) and mix for another 3 mins.

Quinoa Crust Veggie Pizza

Quinoa is not only delicious, but it's also full of benefits. It is rich in protein, antioxidants, contains all nine essential amino acids and twice as much fiber as other grains. Also contains iron and magnesium. The fact that you can make a crunchy pizza crust with it very quickly, puts this super food at a whole new level for me. Got the original recipe from #accidentallycrunchy.


1 cup of quinoa (soaked overnight or for at least 8 hours)
1/4 cup of water or veggie stock
1 tsp of baking soda
1 tsp of baking powder
1 tbsp of avocado oil
S&P al gusto

Paso a paso
1) Preheat oven to 200.

2) Rinse quinoa and drain all water.

3) Add all ingredients to food processor and mix for a few minutes until smooth.

4) Line pan with parchment paper and brush with some avocado oil. Spread mixture evenly.

5) Bake for 15 minutes and remove from oven. The next step is VERY important. Flip crust over and remove parchment paper. then bake crust for another 5 minutes.

6) Then remove and add toppings of your choice. I added a pesto basil and garlic base, arugula, mushrooms and tomatoes. I also added home made cashew cheese.

7) Bake pizza for another 5 minutes at 250. Then broil for 2. Remove from oven and let it cool a bit before cutting into slices.

8) Enjoy your slice with a fizz stick!

Thursday, January 12, 2017

Sweet Potato Cinnamon Bread

It's a rainy day, and like many people, I just want to curl up under a blanket. But alas, the housework is not gonna get done by itself. While I drank my detox tea, I started thinking about what to cook for dinner and saw that I had some sweet potatoes, but we've been having those in many forms lately: mashed, cubed, oven roasted and fried. So I decided to do something different with them. I have tried to make sweet potato cookies before but I wasn't a fan. But, what about sweet potato bread? Now that sounds warm and delicious. Doesn't it? And if you have a mixer, it's super easy to make and a nice side effect is that the house is warm and smells like cinnamon.


1 1/2 cups of mashed sweet potato
1 cup of agave
1/2 cup of avocado oil
2 eggs
2 scoops of Arbonne's vanilla protein powder
1 scoop of Arbonne's fiber boost
1 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of nutmeg
1 1/2 cups of brown rice flour (gluten free flour works also)

Paso a paso:

1) Mix all ingredients except the brown rice flour until smooth. Then slowly add the flour until completely incorporated. Use spatula for the sides if you need to.

2) Coat bread or brownie pan with a little avocado oil and add mixture. Bake at 350 for 25 minutes, until the center is cooked.

3) Wait for bread to cool before devouring like I did. =)

Monday, January 2, 2017

Sweet Squash Bisque

Happy New Year everyone! After a little hiatus, we are back and ready to blog. (And by we I mean me. =) ) I have so many amazing recipes on queue, but alas, the time to quietly blog is non-existent at my place. But, it is one of my GOALS for the year to blog at least once a week,  and to help at least 100 people to give this lifestyle a chance. I totally get it, thought. I was a skeptic too, and I would have NEVER EVER voluntarily given up bread, rice, and potatoes before Arbonne (remember that I'm Peruvian) but with what I know NOW, I am so grateful that I decided to become a healthier person by researching, being an educated consumer and most importantly, by detoxing.

So the first recipe of this year is something that I'll probably have a few times this winter since it was extremely easy to make. It was also DELICIOUS (and vegan) and the layers of flavor were surprising. It was not only creamy, sweet, with a kick at the end, but also nutritious and with the added protein, it was a full meal!


4 tbsp of avocado oil
1 medium sweet yellow onion (chopped)
2 garlic cloves (minced)
1 tsp of ginger paste (or fresh grated ginger)
4 small sweet potatoes (sliced)
1 small butternut squash (diced)
1 tsp of turmeric
1/8 tsp of chili powder
1 tsp of nutmeg
S&P al gusto
2 cups of vegetable broth
2 scoops of Arbonne protein powder (unflavored)
1/2 can of coconut milk
1 or 2 twigs of fresh thyme 
Avocado slices for garnish 

Paso a paso

1) Heat up avocado oil in a pan and add onions, garlic, ginger and cook until transparent. Add the sweet potatoes, the butternut squash, the spices, salt and pepper and mix together. 

2)Add broth, cover,  and let it simmer for 20 minutes

3) When the potatoes are cooked, take pan off the heat. Place ingredients in a heat resistant bowl and blend until smooth. Then blend again until smoother. (You can strain the bisque if you want but if you have a good blender you won't need to.)

4) Place blended liquid back in the heat and add the protein powder, the coconut milk and the thyme. Simmer for 5 minutes and serve promptly. 

5) For some more fanciness, garnish with avocado and thyme. Enjoy!