Continuing with the gluten-free diet, we (my son and I) prepared risotto. And OH! my, this mushroom risotto was so, so, so good. The porcini mushrooms give the risotto such a concentrated flavor that is very hard to resist. I noticed, that it is not a high calorie dish. If you prepare it the way I tell you here, stirring and letting the rice slowly cook and naturally become creamy. There is no need to add any cream, which is where the high calories come from. I know risotto is going to become you favorite dish from now on!
So I embarked myself into make sushi! It turned out to be very easy to make. I decided to make a vegetarian option with just fresh vegetables, carrots, jicama, cucumber, radishes and a hint of fresh ginger. The other option I made it with shrimp and avocado. I also used brown rice! Well, I had two judges (two of my children) and they loved them, so that means they were great!!
Love mangos, and as a good mexican, love salsa too. So this Mango salsa combines the two in a perfect way, sweet, salty, spicy. As I walk into the grocery store and I see the pile of mangos calling me, I think how many things I can prepare with them. This time I decided to go with the salsa. I topped my shrimp tacos with it and I also top my fish with it the next da. Let me tell you, the next day was even better as all the flavors blended longer. The very little that wast left, I pour it over my simple salad, and was delicious too.
I like to have a nice warm bowl of soup when it is cool cloudy outside. It seems to be leeks season, so I decided to do something delicious with them.
I’ve mentioned cabbage have many health benefits like anti-inflammatory, antioxidant, cancer prevention, digestive tract and cardiovascular support. In addition to the health benefits, both leeks and cabbage, are a low carb vegetable and contains fiber, so I guess we should include them more often to our diet. They pair very well, so enjoy this comfty easy to prepare soup.
This is a Molcajete. It is a utensil that the indians created to grind vegetables to prepare all different kind of salsas. It is made out of volcanic rock. It is like a bowl with three legs and a separate oval stone.
Today I made salsa, have I mentioned that we all Mexicans love to pour salsa over everything? Well yes, we do. Tabasco can’t beat a real homemade salsa. And even better, a blander can’t beat a molcajete, it gives the salsa such a nice different texture. That is why I still use it.
This is a really spicy (hot) salsa, but we love spiciness too! You may adapt the ingredients to your convenience.
This is a very different way to eat cabbage. Cabbage is a great vegetable, full of vitamins and enzymes. It has anti-inflammatory, antioxidant, cancer prevention, digestive tract and cardiovascular support benefits. Need more? It is the fountain of youth!
What I did, is that I grilled a thick (about 1 inch) slice of cabbage in a pan with butter, olive oil and fresh garlic. It came out so, so good! I really recommend it. It can be a nice vegetarian plate or a side to your main dish. Give it a try! I bet you are going to love it!
This is the simplest ice cream you’ll ever make. So easy and… healthy! Yes healthy! It has absolutely no sugar added, just the natural sweetness from the bananas. So yes, we can have a little healthy delicious treat.
It is made out of frozen ripped bananas, cocoa powder and pecans.
This side dish is absolutely amazing! The freshness of cilantro comes through the cauliflower vegetable. Is the perfect side dish, works out with everything, either meat, poultry or fish. Also if you are serving a meal with a salsa, cauliflower will absorb all flavors and combine perfectly! All natural, low-carb, low-fat, gluten-free, paleo, vegan and vegetarian.
Even though spring is around the corner (or at least that’s what I wish for) it is still very cold outside and citrus fruits are still in season! Great for us loaded with vitamin C. I prepared this beautiful, colorful salad. Very simple, delicious full of fresh natural ingredients. Enjoy!