My kids and I love pasta. And for me, pasta has long been the vehicle to introduce them to all sorts of flavors, from meat to vegetable sauces, all kind of veggies and different varieties of cheese and herbs. Thanks to the noodles I feed them, my kids eat--without knowing it, of course--all kinds of veggies and fresh produce.
Today's recipe is by far my best "invention" since I discovered the wonders of spaghetti squash. The best thing about this pasta is that it's not pasta at all! It's made from zucchini! And it's easy to make! Read on and find out how you can trick your kids too!
I must confess: I love sweet potatoes, yams (batata, boniato, camote, or however you call them!). Any excuse is good for me to cook with this ingredient. In addition to its nutritious value, I love it because it's so colorful that every time I serve it my table looks like a party! I make sweet potatoes desserts and pastas. I bake and roast them. I have them in soups. And I never get tired of eating them. Moreover, if I'm honest: I could eat them every day without remorse.
Have you heard of the new it-term for the best-for-you foods? In the new book The South beach Diet Wake-Up Call: 7 Real-Life Strategies for Living Your Healthiest Life Ever, cardiologist Arthur Agatson, MD, shares his list of the best foods for you.
These "MegaFoods", basically superfoods that are going to help you lose weight, pump up your immune system and do all kinds of good things for your body, are a great way to improve your overall health while also dropping the weight. Adding one of these 8 Latin "MegaFoods" to your diet is a sure-fire way to reap all of the heart-health and other benefits, including losing weight thanks to an added dose of protein, fiber and antioxidants in each of these foods. So, what are you waiting for? Let's power up our weight loss with each of these!Continue Reading >
I've been saying that vegetables and fruit are good for you ever since I really started eating them when I was losing weight. In fact, eating plenty of greens is one of my best tips for keeping off the weight (like I maintain my 100 pound weight loss). But, to be honest, that's not the ONLY reason to eat veggies and fruit. I know that our mamis will all say "I told you so!" but she was definitely right to make us eat our vegetables and we're right to make our own kids eat their veggies. Why? Well, as I read recently on Buzzfeed.com, here are 8 reasons why you & your family absolutely MUST eat your veggies.Continue Reading >
With January coming to a close and our 31 Days of Latinas Losing Weight almost over, I'm at a loss of what to do now. It's not that I don't know where to go next in terms of my weight loss, but more that I am looking for a new way to tackle it. That's why now I'm looking for more healthy recipes to start cooking!
Spinach is a great addition to any healthy Latin cooking initiative, because it's easily accessible and also high in vitamins K, A, C, B2 and manganese, fonate, magnesium, iron, calcium and potassium. Basically, it's a GREAT green and you'll enjoy it even more with these 5 Latin spinach recipes that are sure to help you lose weight! Plus, honestly, I'm betting the whole family will love these, too!Continue Reading >
Well, I promised you I would do this, didn't I? Today is part of our ultimate guide to cooking with winter fruits and vegetables, Latin style!
If you enjoyed yesterday's great 10 recipes (which included recipes for Satsuma oranges, kale, Brussels sprouts, persimmons, butternut squash, parsnips, acorn squash, kumquats, peal onions, and blood oranges), then you're going to love today's recipes even more! The winter veggies and fruit on the menu are jicama, beets, white beans, sweet potatoes, Swiss chard, spaghetti squash, collard greens, clementines, turnips, and mustard greens. Trust me when I say that you and your whole family will absolutely LOVE these recipes. Dig in!Continue Reading >
As mid-January gets closer, I'm reminded that we're really in the full swing of winter now. The weather is cold, there is snow across the country and, to be honest, less of my favorite fruits and vegetables in the stores.
Now is the time for winter fruits and vegetables to start making their tasty appearance but, to be honest, I very rarely know what to do with them. That's why I went searching high and low to bring you the BEST Latin recipes featuring winter fruits and vegetables to bring you the ultimate guide to cooking with them! And yes, this is part 1--because there were just SO MANY great recipes that I had to share them all. Check out the 10 delicious recipes, below, and then come back tomorrow for more!
It's no secret that I try to eat healthy these days. Typically I find that this is the best way for me to keep off the 100 pounds that I lost a few years ago. However, no matter how much I want to keep the weight off, I will never, ever trade in my Latin flavors for something bland. When it comes to cooking healthier meals, I'm a big believer in flavorful diet-friendly dishes thanks to ingredients like my favorite Latino condiment, chimichurri.
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My mami has been really into growing vegetables in her garden this year and I couldn't be more excited to receive them as gifts. Last time she came to visit, she gave me a big bunch of collard greens.
Trying to figure out what I wanted to make with them, I remembered a friend of mine saying that garlicky collard greens were the side dish of choice to go alongside the classic Brazilian dish feijoada, the meats and black bean stew. Being in love with my slow cooker, though, I immediately got the idea to make this dish in it because I wanted to save time and simultaneously make the dish in the easiest way possible. My recipe came out SO WELL that I know I'll be doing this one many more times in the future. Enjoy!Continue Reading >
When I was growing up, my Cuban family didn't really ever eat or cook with tomatillos. Shortly after we came to the U.S., though, I started seeing these "green tomatoes" everywhere. At first, I honestly thought they were just not ripe tomatoes and I avoided them. I mean, I love the juiciest, reddest, so-ripe-you-can-bite-them-like-an-apple tomatoes, so why would I waste my time on the not ripe version?
In this week's Latin Ingredient of the Week, I'm here to let you know that the tomatillo is actually part of the nightshade family, but it's NOT a tomato. They were first cultivated by the Aztecs and can be identified by their slightly smaller size and the paper husk that they typically come in. So how do you choose the right ones?
And, most importantly, how do you make the perfect salsa verde with them? Read on!Continue Reading >