Wednesday, November 1, 2017

Fall In One Pie

This creamy pie is everything fall into one healthier dessert! Pecans, sweet potato, pumpkin and all the spices that make you feel all warm and toasty inside.This is not something you'd eat everyday obviously, but it's a great way to stay in the 80-10-10 plan, where 80 % of the time you eat food that fuel your body. I am very proud of this dessert because even though it has some agave in it, the sugar content is minimum, it's vegan with plenty of protein in it, and it pairs so well with the cranberry detox tea.

Ingredientes for crust:

4-5 large madjool dates (pitted)
1 cup of pecans (more for decorating)
1/4 cup of almond milk
1/2 cup of almond flour
1 cup of gluten free oats

Paso a paso:

1) Preheat oven to 350. Soak dates in almond milk until soft (about 30 minutes) Then add dates and pecans to food processor.

2) Add almond flour and oats and mix well. 

3. Place mixture on pie dish and shape like a crust. Try to make it as even as possible by shaping it with your fingers on all sides, so that it cooks evenly. Bake at 350 for about 20-25 minutes until it's golden brown. Set crust aside and let it cool.

Ingredientes for filling:

1 medium sweet potato
1/2 can organic pumpkin puree
1/2 can full-fat coconut cream
1/4 cup gluten free oats
2 scoops of Arbonne's vanilla protein powder
3 Tbsp of organic agave
1/2 tsp cinnamon
1 tsp pumpkin pie spice (more if you'd like)
1/2 tsp salt
1 tbsp pure vanilla extract

Paso a paso
1) While the crust is baking, blend all ingredients together.

2) When crust is cool then you can pour the pie filling into it. Bake for about 20-25 minutes, even if the middle is still a little jiggly.

3) Let the pie cool down and refrigerate overnight (or minimum of 5 hours) so that the filling can set.

4) Serve with a dollop of coconut whip cream and dust with cinnamon. Enjoy with some tea, friends and family.

Wednesday, October 18, 2017

Fit Chew Macaroons

I don't know why I never thought about making these before, but they are such a quick way to get rid of that sweet tooth craving while still keeping in track with Arbonne's 30 days to healthy living program. They remind me of a certain girl scout cookie that I don't buy anymore. The combination of coconut, caremel and chocolate is delicious!

Ingredientes: (makes 12)

1 scoop of Arbonne's chocolate protein shake mix
1/4 cup of melted coconut oil
1 Tbsp of organic cocoa powder (optional)
6 fit caramel fit chews
1 Tbsp of almod milk
1 1/4 cups of shredded unsweetened coconut

Paso a paso:

1) To make the chocolate sauce simply mix the coconut oil and the protein shake mix. Add the cocoa powder for darker chocolate. 

2) Peel fit chews and add the almond milk. Melt in microvawe for 1 minute. Caramel will be hot. 

 3) Add the shredded coconut to the caramel and mix well.

4) Cover a cookie sheet with wax paper and place tablespoons of coconut/caramel mix on the cookie sheet until all the mix is gone. Cover with chocolate mix.

 5) Refrigerate macaroons for about 15 minutes until firm. Enjoy 1 or 2 a day =)

Wednesday, October 11, 2017

Tacos Veganos con Crema de Cilantro

I'm sharing this recipe because my husband is a "meat & potatoes" type of guy and he has asked for this vegan meal not once, not twice, but three times since I made it the first time. Considering that he grew up with some of the best Mexican food around, his request is truly a compliment. Since you can use most of the same ingredients for both nachos and tacos, I made both. There is a secret ingredient that I didn't know about it until my fabulous sister in law (who also has a blog so check it out) told me about Smoked Paprika! It give the veggies a little bacon-ish flavor to it, and only a pinch does the trick. That smokiness pairs great with Margaritas! For this version I added organic corn, so make sure to omit it if you're doing the 30 days to healthy living challenge. And you can make your own cauliflower tortillas if you want to go the extra mile. I can guarantee it will still taste amazing!

Ingredientes for the taco filling:

1 Tbsp of olive oil
1/2 medium organic sweet onion (chopped)
2 cloves of garlic (minced)
1 bell pepper (red is best) (chopped)
2 organic zuchinnis (chopped)
8oz of mushrooms (chopped)
1 can of organic black beans (rinsed and strained)
1 cup of organic corn (optional)
1/4 teaspoon of cumin
1/4 teaspoon of corriander
1/8 teaspoon of smoked paprika
S&P al gusto

Paso a paso:

1) Cook onions and garlic in oil for about 5 minutes. Add the rest of the vegetable and cook for about 3 minutes. Add the black beans, (corn) and condiments, mix in very well and set aside.

Ingredientes for the cilantro crema:

1 cup of cashews
1 cup of unseweetened almond milk
1 lime
1 cup of cilantro
S&P al gusto

Paso a paso:
2) Soak cashews in almond milk for at least 2 hours. Blend all ingredients until smooth.

Fresh salsa is important for this recipe!

1/4 onion (chopped)
2 tomatoes (diced)
Juice of 1 lime
Chopped cilantro
S&P al gusto
JalapeƱos (optional)

Paso a paso:
3) Mix all ingredientes together.

For tacos:
Lightly fry brown rice tortillas or cauliflower tortillas to give them a little shape. Then stuff with filling and put crema and fresh salsa on top. 

For nachos:
Put some organic corn tortillas, or brown rice chip tortillas if detoxing, and top with filling, crema and salsa.

 Husband approved!

Thursday, July 13, 2017

Vegan Chocolate Mousse

Who would have thought that something most people pour down the drain, would turn into such a delicious dessert? This was my first experiment with "aquafaba", and it was a great one. I had never heard of aquafaba, but you can make so many great things that would normally involve egg whites, like meringues, or mousse for example. This chocolate dessert was so airy it literally melts in your mouth. A fantastic treat for chocaholics, without the guilt. So next time you use grabanzo beans for your salads or humus, please make sure to make this delicious dessert.

1 can of garbanzo bean liquid
1/2 cup of melted coconut oil
2 scoops of Arbonne chocolate protein powder
1/4 cup of agave
1/4 cup of cocoa powder (1/2 if you wants dark chocolate)

Paso a paso:

1) Eat (or set aside) garbanzo beans and reserve the liquid.

 2) If the coconut oil is at room temp, then melt it in the microwave for no more than 15 seconds. Then whsk melted coconut oil, Arbonne chocolate protein powder, agave and cocoa powder. Set aside.

3) With a handmixer, wisk aquafaba for about 3-4 minutes until there's peaks. 

4) Slowly pour in chocolate mixture and continue to whisk. If you want to top your mousse with a hard chocolate shell, then keep a little bit of the chocolate mixture for later.

5) Once the aquafaba and the chocolate are well mixed, place into serving molds (to freeze) or ramekins and refrigerate for 2 hours or until set.

The advantages of refrigerating is that they will be ready to eat after they are set. The advantages of freezing it is that you will have mousse for dessert all week. Must thaw for an hour before serving if frozen. Do not microwave. Enjoy!

Wednesday, June 28, 2017

Cebiche de pescado

Growing up in the coast part of Peru, fish and seafood have always been a huge part of my life. In the summers we traveled up north to Puerto Chicama, a port and fisherman town where my dad is from. Now it's famous because it has the longest surfing wave, but you will find a great cebiche there too. When I was pregnant with my first child, this was the dish I craved, and I could have eaten it every day! It is fascinating to me that the acid in the limes cooks the fish! 

Traditionally cebiche is served with, potatoes, yucca, white rice, choclo (giant peruvian corn) and "cancha" (corn nuts) but since this is a detox recipe we went with sweet potatoes. Brown rice would also be a great side. The secret to this, and most recipes, is the fresh and organic ingredients, and my mom telling you exactly what to do. 


1 lb of fresh wild halibut (serves 4-6 people)
Juice of 3 limes
Juice of 2 key limes
4 medium garlic cloves
S&P al gusto
1/2 medium red onion (paper thin julienne strips)
Cilantro al gusto (chopped)
1 habanero or serrano peppers
Boiled sweet potaotes

Paso a paso

1) Cut the Halibut into small 1/2 inch pieces. Cut along the natural fish lines.

 2) Squeeze the lime juice and garlic right on top of the fish. Add salt and pepper and mix around.

 3) Wait for 10 minutes, then mix it around one more time so that the uncooked parts get cooked by the lime juice.

4) After 20 minutes the fish should look white all around.

5) Add the onions, cilantro and chiles (habanero if you like a lot of spice). Mix in to the fish.

6) Serve with a side of sweet potatoes and eat right away!

Wednesday, June 14, 2017

Pupusas de Quinoa

A pupusa i s traditional dish from El Salvador, in the likes of an empanada, arepa or papa rellena. It's basically a thick tortilla cooked on a "comal" and stuffed with cheese, pork, refried beans or a combination of these fillings. It's also traditionally topped with a spicy coleslaw or salsa. This creation came out of a total "chopped" moment in my kitchen. I had soaked the quinoa for something else, but I was missing some ingredients. It took me a second but I figured I had everything to make something with it. And I gotta say that it paid off! The first few were not pretty, but I figured out how to make them perfectly crunchy on the outside on both sides. Top with your favorite type of salsa, and you have a very filling meal.

1 cup of quinoa
1 cup  of water or vegetable broth
3/4 cup of brown rice flour
1 tsp of baking powder
1 tsp of baking soda
1 can of organic black beans
1/2 teaspoon of oregano
1/2 teaspoon of cumin
1/2 cup of cashews 
S&P al gusto
Olive oil

For salsa criolla:
1 small onion
1 lime
1/2 tsp of aji amarillo
S&P al gusto

Paso a paso

1. Soak quinoa over night and rinse until all the foam is gone.

2. Blend quinoa with a cup of water or vegetable broth and add brown rice flour, baking powder, baking soda and salt to create a masa. It should be like pancake consistency.

3. Mix beans with oregano & cumin, then blend. And the cashews and set aside.

4. Heat up a tablespoon of oilve oil on medium heat, then add the quinoa mix like a large pancake.

5. After a minute of cooking, add the bean mixture and cover with more quinoa mix.

6. Flip over and lower the heat to low. Cook for about 5 minutes.

7. Serve with your favorite salsa or slaw.  Buen provecho.