Aug
28

Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You’ll never want to go back to the canned stuff after you try this.

When I was younger, I despised tomato soup. The flavors never seemed to call for me, nor did I ever crave grilled cheese. My favorite was Mom’s chunky beef stew that simmered and bubbled on the stovetop for hours in our small yellow duplex kitchen back in Minneapolis. It wasn’t until high school that I began to crave the comfort of creamy tomato soup after Mom started buying Progresso’s hearty tomato.

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Aug
22

Thai Green Beans made on the stovetop with a delicious easy peanut sauce. These will be your new favorite way to eat green beans!

Look we all need to get our veggies in. It’s important for the bones, ya’ll.

I used to be really good about eating veggies at every meal but sometimes eggs and avocado toast call my name and then I eat chocolate for dessert and call it a day.

I’m only human.

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Aug
14

The BEST cauliflower pizza crust — so flavorful and surprisingly easy to make. Low carb, nutritious, fiber & protein packed. Topped the crust with whatever your heart desires. You’re going to be making this again and again!

Remember when cauliflower came onto the food scene a few years back? Now it’s become so popular that it’s hard to find a restaurant that doesn’t have roasted cauliflower on their menu. It’s even mainstream enough that Trader Joe’s makes cauliflower rice AND cauliflower pizza crust (have you tried it?).

Abra, AK brand manager & the veggie loving queen she is, even likes to put frozen cauliflower in her morning smoothies. YOU CRAZY ‘BRA (that’s her nickname.)

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Aug
08

Beautiful grain free pecan blondies made with a homemade DIY pecan butter. The MOST addicting fudgy blondies out there.

As I write this, Milly and I are sitting here watching The Incredible Hulk, my turkey chili is simmering on the stove and once Tony gets home we’ll settle in for our dinner and enjoy one of these incredible blondies (k maybe two).  Read more.


Jul
31

Quick and flavorful cucumber bites topped with delicious pesto flavored Genova tuna, fresh tomato and basil, creamy mozzarella, and a drizzle of homemade balsamic reduction. These little Caprese bites are light, healthy, and perfect for entertaining! 

Not sure if you guys are happy about zucchini week being over or completely devastated. I’m ready for a little something different in the recipe rotation because guess what I learned? Tony hates zucchini. He told me this after he picked the roasted zucchini out of the enchilada casserole I made. Funny enough, he did completely demolished several slices of my chocolate zucchini cake with zero complaints.

Heh. Men.

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Jul
28

Sweet potato zoodle bowls with saucy turmeric coconut milk sauce and a hint of peanut flavor. The sauce is SO amazing you’ll want to lick the bowl clean!

Well it’s officially the end of zucchini week. Abra and I really had a delicious week here baking with green things and spiralizing our hearts out and we hope you loved it too. I also had a wedding freakout about how expensive things are getting.

Everyone says it’s going to be perfect come the day of, but whoa. What the hell? This shit is crazy. Tony and I have this amazing, beautiful life together and can have it without a giant party. In fact this giant party of a wedding is just causing me a ridiculous amount of stress. I 100% understand why people hire wedding planners now. I’m going out of my damn mind.

Ok, moving on. Hah.

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Jul
24

Paleo Zucchini Banana Bread Bars with chocolate chips are the BEST way to enjoy a healthier treat when you have a sweet tooth. They also make a great snack since they’re packed with fiber and protein. 

WELCOME TO ZUCCHINI WEEK 2017. I’m so excited we’re doing this again!

If you’re wondering what in the hell zucchini week is, well it’s basically where I bring you zucchini recipes every day this week (except Friday). We’re talking snacks, breakfast, dinner and desserts.

I know you’re probably like, why zucchini week out of all the things?! Frankly because I know what it feels like to have a real out of control zucchini problem.

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Jul
10

Amazing sweet potato taco bowls packed with plant based protein and your favorite southwest flavors, then drizzled with Bolthouse Farms Avocado Ranch yogurt dressing! Easy to make ahead of time & perfect to pack for lunch.

Oh hey Monday. I hope you guys had an amazing (and hopefully) shorter week last week. My mom and I spent some much needed time together exploring and walking around Chicago, getting pedicures, baking tahini brownies, new muffin recipes, and making her amazing Puerto Rican food that I haven’t had since I was 18. Where does the time go?

Every time I’m with my mom, I’m inspired to go back to the authentic flavors of Latin cuisine that I grew up with. Sofrito, homemade sazon, plantains, green chile and so much more. I can’t wait to start incorporating those flavors more into my recipes and teaching you all about the food that’s near and dear to my heart.

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Jun
27

These four unique chicken marinades are perfect for adding delicious flavor to your chicken before grilling or baking, plus an introduction to my partnership with Just BARE chicken.

Do you guys remember my behind-the-scenes video shoot on Instagram Stories in Minnesota? Well, if you were following along… part 1 of the final product is finally here! Abra and I flew to Minnesota to meet the Just BARE Chicken team and create some awesome new videos for their Living Lean & Clean Campaign. Read more.


Jun
20

Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in in this coconut curry dish made in partnership with Nasoya Tofu. Vegan and gluten free too!

Over the past year I’ve become OBSESSED with curry flavors. Don’t ask this Puerto Rican girl why, but I think it’s because there is a Thai neighborhood just up the block. The exotic spices are aromatic and wander in and out of the streets. In a way, the smells are inviting me to come in a try something I’ve never had before, which is often what Tony and I try to do when we go out.

Lately it’s been all about that curry life. I love slurping up a big bowl of coconut curry from our local vietnamese restaurant Tank Noodle, or trying a spicy version over rice; not only is it comforting, but I feel like there’s something really healing about a good curry.

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