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.

Monday, June 12, 2017

Mushroom Risotto

I like ordering things that I don't normally cook at home, and Risotto is one of them. Well, it was...until I tried this ridiculously easy to make and delicious recipe! It is super creamy, even though it has no dairy, and because I used brown rice, it is also gluten-free. This is the perfect side, or it can also be a whole meal when paired up with some veggies.


1 cup of brown rice
2 cups of water
6 ounces of organic cremini mushrooms (sliced)
2 ounces of organic cremini (or other mushrooms) chopped
1 medium onion
3 cloves of garlic (minced)
1/4 cup of almond milk

Paso a paso

1) Add one cup or brown rice to 2 cups of water. Cook in high for 10 minutes, then on low for 10 minutes.
2) While rice is cooking, sauté onion, garlic salt and pepper until transparent. Add mushrooms and oregano.

3) Blend onions and mushrooms together with almond milk to make the sauce. Add the sauce to the rice and cook on low for 10 minutes.

4) Chop the rest of the mushrooms into tiny pieces and fry them until crispy. Add to the risotto, and mix in well.

 5) Serve with your favorite vegetable (this is crisped organic broccolini). Be prepared for the kids to ask for seconds.

Thursday, June 8, 2017

Cuban Picadillo Nachos

Cuban food is a favorite at our house. So naturally, this was a good next dish to detox. I love the mix of sweet, savory, bitter, spicy & crunchy with a Peruvian twist. Super easy one pot meal that was ready in 30 mintes. can't ask for more. For a full meal you can serve this with black beans and maybe some Celia Cruz as background music. 

2 Tbsps of olive oil
1 medium onion (chopped)
3 cloves of garlic (minced)
1 tomato (chopped)
2Tbsps of organic apple cider vinegar
2 Tbsps of aji amarillo (peruvian spice)
Salt & Pepper al gusto
1/2 Tbsp of cumin
1 lb of organic turkey
1/2 cups of water
6 oz of tomato paste
2 bay leaves
1/2 tsp of oregano
1 red/green bell pepper (chopped)
1 can of green or kalamata olives (chopped)
1/4 cup of raisins
Plantain or plantain (chips)
Black beans (optional)

Paso a paso:

1) Heat up olive oil and cook onions, garlic until transparent. Add tomato, organic apple cider vinegar
aji amarillo, cumin and S&P.

2) Add turkey and cook thoroughly. Then add 1 cup of water, tomato paste, bay leaves, oregano, bell peppers. Cook until water evaporates and add the olives and raisins and the rest of the water. 

 3) Cover and cook on lowest temperature for about 10 minutes.

4) Pour over plantain chips and voila, picadillo nachos. Delicious.

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.