Friday, July 26, 2013

3-Ingredient Quinoa Salad

Happy Friday!

I know I've been away for a while, but I promise to start posting more often soon! I'll leave you with this super easy and fresh Quinoa salad. I know, I know, I'm a huge quinoa fan. I just think it's such a great and versatile (and nutritious!) food. Just wait, and I'll soon share with you some of my baking recipes using this amazing grain!

  • 1 cup uncooked quinoa
  • 1 bunch green onion, chopped
  • 1 cup frozen corn kernels, thawed
  • Italian seasoning, salt, pepper and 1 tsp olive oil


Cook quinoa as previously described (see here). While quinoa is still warm add the corn and chopped green onion. Let it sit until is has cooled down to room temperature. Season to taste (I used the spices mentioned in the ingredients list, but you can add whatever you like).



Tuesday, July 16, 2013

Easy peasy tomato salad

Hi everyone!

I’m still having difficulty finding some time to prepare new posts more regularly, but please bare with me (I do feel guilty!). Anyways, last week I made a super simple and easy salad. I had it a while ago when I was in Barcelona, and they called it ‘Ensaladilla Griega’. It is very much like a caprese salad, but it uses one of my favourite cheeses of all times; Spanish Cheese (aka. ‘Queso Fresco’). This salad only has 4 ingredients and is amazingly refreshing! I know this cheese is a little difficult to find in Canada, but most stores that sell LatinAmerican products should have it. If you’re a cheese lover, like myself, this is a must-try. 


  • 10 cherry tomatoes, chopped
  • 1 red bell pepper, chopped
  • About 20g of Basil leaves, chopped (I use a bit more because I love Basil!)
  • 1 cup queso fresco, in chunks
  • Dressing: Olive oil (1 tbsp), dried oregano (1 tsp), salt, pepper, lime juice (half a lime)

Just mix all four ingredients and pour dressing over salad when you’re about to serve. Mix well. Servings: 2


Thursday, July 11, 2013

Ginger Boost

Hello everyone!

Sorry I haven't been posting as much lately, but work keeps me busy and I have been a little under the weather as well. With that in mind, the 'recipe' I have for you today is a very simple one for when you're not feeling that great and need something soothing. I do want to mention, though, that I am not a huge fan of Ginger... but I find this tea quite tolerable, and dare I say even enjoyable. But you may be wondering why do I drink it, if I don't really like it... well, Ginger has amazing properties; it improves the absorption and assimilation of essential nutrients in the body, it is anti-inflammatory, energizing, and it can get rid of throat and nose congestion, just to mention a few. I am a firm believer in that you should try to introduce as much variation as possible in your diet. It just makes sense to me that different foods have different properties and nutrients, so the more kinds of foods we consume, the more complete our diet is. What do you think? 

  • 1 teaspoon fresh ginger powder
  • 1 cup boiling water
  • 1/2 lime
  • 2 drops of concentrated Stevia sweetener or 1 teaspoon Agave syrup

Dissolve ginger powder in boiling water, add sweetener of choice, and squeeze in the juice of the lime.  

Sunday, July 7, 2013

Quinoa muffins

Hello everyone!

One of my favourite ingredients or super-foods is quinoa. Maybe it's because quinoa originated in Peru, just like me ;p Or maybe it's because it is such a versatile and nutritious whole grain. In fact, it's the only grain that contains all of the essential amino acids, making it a complete protein. These muffins are great for any occasion, and they stay well in the refrigerator or freezer (for longer storage). Also, feel free to add any other chopped veggies you like to this recipe.

  • 1 cup of uncooked quinoa
  • 4 green onions, chopped
  • 1 cup mozzarella cheese, shredded
  • 8 large eggs
  • 1 cup Panko or bread crumbs
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp ground pepper

To cook quinoa:
First, place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain. While washing the quinoa, bring two cups of water or vegetable broth to a boil in a small pot. Add the quinoa to the boiling water, stir once, cover, and reduce heat to the lowest setting. Let it cook for 20 min. Once cooked, fluff with a fork and let it cool down.

To make muffins:
Combine all ingredients in a large bowl. Spoon about 3 tablespoons of batter into greased muffin cups (about 3/4 full) and bake at 350 F for 50 min or until muffins look golden brown. Note: I find silicone baking molds are best for egg batters since they tend to get a little sticky. Servings: 24 small muffins.



Wednesday, July 3, 2013

Guilt-free Alfredo fettucini

Hi everyone!

Cannot believe it's already July!... at least the weather seems to be cooperating (don't let me jinx it!). If you're like me, you looooove all pasta but for the sake of your waistline you don't eat it everyday. But what if I told you there's an amazing recipe for the famous Alfredo sauce that uses cauliflower, and more importantly, tastes absolutely delicious?! Well, I first heard about it from a friend, and then found a recipe online that I have modified a little for you. I really encourage you to give it a try. It's easier than it seems.

  • 1/2 lb. uncooked fettuccine noodles (I used spinach noodles)
  • 1 large head of cauliflower, chopped
  • 3 cups vegetable or chicken broth
  • 3 cloves garlic, minced
  • 1/2 tablespoon butter
  • 1 teaspoon salt
  • pinch of nutmeg
  • pinch of black pepper
  • 1 tablespoon olive oil
  • ¼ cup milk
  • Starchy boiling water from pasta pot (if needed)

  1. Bring the vegetable broth to a boil over medium high heat and add chopped cauliflower. Cook until cauliflower is soft, about 20 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 5 minutes or until garlic starts turning brown.
  2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
  3. Once the cauliflower is very soft, transfer to a blender with about 2 cups of the broth. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth (about 5 minutes). Add the olive oil slowly as you continue to blend. If the sauce is too thick, add more of the broth or starchy water. When mixture is very smooth, transfer back to the butter/garlic skillet.
  4. Add the milk and cook over low heat until ready to serve.
  5. Serve with some fresh chopped chives.


You can add starchy pasta water at any point if sauce seems to be getting too thick. Servings: 4