Malanga Fritters


Malanga is a root vegetable similar to the consistency of a potato.  It has great nutritional properties and it is typically consumed in South America, Africa and some tropical regions such as Puerto Rico.

I remember growing up my mom would make boiled malanga with a side of veggie meat and salad.

It is a simple and nutritious food.



  • 2 cups peeled and grated malanga
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • Avocado oil for frying


  • In a medium bowl, add the grated malanga, baking powder, garlic powder, onion powder and salt, and combine well.
  • Using a spoon (or a scoop) pour the mixture into the hot oil.  Fry until all sides are golden.
  • Serve with mayoketchup or your favorite sauce.



  • 1 cup mayo (I prefer Vegenaise)
  • 1/2 cup ketchup
  • Green onions (optional)


  • In a small bowl, mix all ingredients and enjoy.

This is a very simple recipe that would be great as an appetizer or side dish.  You could also use another type of root vegetable, such as yautia, yams, yuca, etc.  It is always nice to discover other vegetables and explore their flavors.

Buen provecho!

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How to Make Chocolate Almond Milk


1 cup raw almonds (soaked overnight)

3 cups water

3 Medjool dates (pitted)

1 teaspoon pure vanilla extract

Pinch of salt

4 tablespoons cocoa powder (more to taste)


  • Rinse the soaked almonds and add to a high speed blender.

  • Add water, dates, vanilla and salt. Blend for about 2 minutes.

  • Pour the milk through a nut milk bag into a large bowl.  Squeeze and extract all the liquid.

  • Rinse the blender bowl.

  • Pour the milk back into the blender bowl and add chocolate. Blend for about 10 seconds.

  • Serve.

This is a great alternative to dairy milk.  It is rich, made with wholesome ingredients and the best part of all (in my opinion), is that it tastes delicious and kids love it.  In my experience, if you add chocolate to healthy foods, kids will eat them.  I wanted my kids to be excited about drinking homemade almond milk so I had to make a few adjustments to make it happened. So I added chocolate!

Nut Milk Bag

*It is important that the almonds have no salt or oil added so the flavor can be accurate.
I typically use the pulp of the almond, which is what is left once we remove all the liquid, to make pancakes.

Buen provecho!



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Zucchini Lasagna


  • 2-3 medium size zucchini
  • 1 1/2 cups vegan ricotta cheese
  • 2 cups veggie meat (crumbles) (cooked and seasoned)
  • 24 oz. marinara sauce
  • 7 oz. vegan shredded mozzarella cheese (I prefer Daiya)
  • Dried parsley
  • Salt (to sweat the zucchini)


  • Preheat the oven to 350° F.
  • Slice the zucchini lengthwise into thin slices.
  • Line a baking sheet with paper towels.
  • Place the slices on the paper towels.
  • Sprinkle some salt on each slice and let it sweat for about 5 minutes.
  • Pat the slices with a paper towel to absorb the sweat.
  • Spread 1/2 cup of marinara sauce onto the bottom of a 9×13-inch baking dish.
  • Place a layer of zucchini slices on top of the pasta sauce.
  • Add a layer of ricotta cheese.
  • Add a layer of veggie crumbles.
  • Add a layer of marinara sauce.
  • Repeat these layers one more time.
  • Top the lasagna with a final layer of zucchini slices and marinara sauce.
  • Add mozzarella cheese and parsley.
  • Cover the baking sheet with foil.
  • Place the lasagna in the oven and bake for 45-50 minutes.
  • Remove the foil and bake for another 15 minutes.
  • Let it cool and set for at least 10 minutes before cutting and serving.
  • Serve with a fresh loaf of bread.

I served it with a piece of fresh baked artisan bread. The recipe for the bread is here

Buen provecho!

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Pumpkin Muffins (Gluten Free)


  • 1/2 cup butter (softened)

  • 1/4 cup honey

  • 1/4 cup light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 large egg

  • 1/2 cup pumpkin puree (canned puree)

  • 1 cup 2 tablespoons gluten free all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 2/4 teaspoons baking soda

  • 2/4 teaspoons baking powder

  • 2/4 teaspoons cream of tartar

  • 1/4 teaspoon salt

  • 1/4 teaspoon nutmeg

  • 2 tablespoons plant based buttermilk (1 1/2 tablespoons milk and 1/2 tablespoon lemon juice)

  • 1/2 cup chocolate chips (optional)


  1. Preheat the oven to 350° F.

  2. Line muffin tin. (12 muffins)

  3. In a medium sized bowl, add the softened butter, honey and sugar.  Mix together for one minute.

  4. Add the vanilla extract and egg and mix well.

  5. Add the pumpkin puree and mix well.

  6. In a large sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, cream of tartar, salt and nutmeg.

  7. Add the wet ingredients mixture into the dry ingredients mixture and mix well.

  8. Add the buttermilk and mix until smooth.

  9. Fold in the chocolate chips (optional).

  10. Using a 1/4 measuring cup, scoop the batter into the twelve muffin liners.

  11. Bake for 18 minutes or until the muffins are set.

Buen provecho!

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Chickpea Roll

This is a very easy recipe to put together.  The only thing you want to plan ahead is to thaw out the pastry for about 40 minutes.  In the meantime you can be preheating the oven and making the filling.

This is a favorite of mine.  It has so much flavor, I really enjoy eating it.


  • 1 puff pastry sheet (thawed)
  • 1 egg mixed with a tablespoon of water


  • 1 can of chickpeas (drained)
  • 1/4 cup chopped cilantro
  • 1 tablespoon chopped red onion
  • 2 tablespoons chopped  fresh green onions
  • 1 teaspoon lemon juice
  • 1/4 cup vegan mayo (I love Vegenaise)
  • Salt and pepper to taste


  • Preheat the oven to 400° F.
  • In a food processor, add chickpeas and process for about 10 seconds.  We want the chickpeas to still be in small pieces and not a paste.
  • In a medium bowl, add chickpeas, cilantro, red onions, green onions, lemon juice, vegan mayo, salt and pepper and combine.  Set aside.
  • Open the pastry sheet and add the chickpea mixture to the center of the sheet.
  • Fold the sides of the sheet and place on parchment paper on a baking sheet.
  • Brush the egg wash onto the surface of the pastry sheet.
  • Bake for 25 minutes or until golden.
  • Let it cool for about 10 minutes and serve.


The answer is no.  It gives it a nice golden color but other than that it is still very delicious.

Buen provecho!

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Banana Chip Muffins (Gluten Free)


I present you with a gluten free, nutritious recipe that will be become a staple in your house.  These banana muffins are perfect to have for breakfast, snack, dessert, for a birthday party or a special celebration.  I am so glad I was able to incorporate quinoa flour in the recipe because it adds a tremendous amount of protein and fiber.  Quinoa also has all nine essential amino-acids and other important nutrients.



  • Preheat the oven to 350° F.
  • Spray muffin cups or line with paper cups.
  • In a medium bowl, combine flours, baking powder and salt and set aside.
  • In a large bowl, combine oil, honey, vanilla extract, mashed bananas, and egg.
  • Using a spatula, fold the dry ingredients into the wet ingredients, until just combined.
  • Stir in the chocolate chips.
  • Spoon the batter evenly into the prepared pan, filling the cups 2/3 full.
  • Bake for 15-20 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan or wire rack.

These muffins have such beautiful consistency and I bet no one would tell they are gluten free and packed with great ingredients.

Buen provecho!




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How to Pickle Red Onions

Red onions are packed with nutrients and can help improve your immune, nervous and digestive system.

Having pickled onions ready in your fridge is great because it adds so much flavor to the meals.  You can add it to sandwiches, burgers, wraps, in Mexican dishes, on avocado toast, with meat, and more.  It is easy to make, quick and you can add any spices of your liking or other vegetables as well.


  • 2 red onions
  • 1 1/2 cups water
  • 1 1/2 cups distilled vinegar (or apple cider vinegar)
  • 1 teaspoon salt
  • 1 tablespoon coconut sugar (you can substitute for honey or regular granulated sugar)
  • 1/2 teaspoon dill weed (or any other spice you prefer)
  • A pinch of white pepper


  • Add water, vinegar and salt to a pot and boil.  Stir to dissolve.
  • Add sugar, dill weed and white pepper (and any other spices you’d like).
  • Slice the onions.
  • Transfer the slices to a glass jar.
  • Pour the hot liquid over the onions and let them cool for about 30 minutes.
  • Cover with a lid and store in the fridge.


You would be surprised if you knew that many vegetables and fruits can be pickled.  Such as green beans, beets, bell peppers, asparagus, cauliflower, carrots, fennel, ginger, garlic, mushrooms, radishes, tomatoes, peaches, berries, and many others.  It is really simple and delicious.

Buen Provecho!

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Lemon Vanilla Wafers (Gluten Free)

These wafers are simple but decadent, and the best part is that they are made using wholesome ingredients.


  • 1 1/2 cups almond flour
  • 1/2 cup potato starch
  • 3/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 cup avocado oil (or any neutral oil)
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon extract
  • 1 tablespoon lemon zest


  • Preheat the oven to 325° F.
  • In a medium bowl, add almond flour, potato starch, coconut sugar, baking soda cream of tartar, salt, and combine well.
  • In a small bow, whisk together avocado oil, egg, vanilla extract, lemon extract and lemon zest.
  • Fold the dry ingredients into the wet ingredients until just combined.
  • Using a medium size cookie scooper, scoop the dough and place them on a baking sheet.
  • Bake for 30 minutes.
This recipe makes about 16 wafers.

Wafer’s dough


It is a great alternative to wheat flour because it is low in carbohydrates and contains many nutrients, especially it is rich in magnesium, vitamin E and prebiotic dietary fiber.  It can be found at most grocery and health food stores.

Buen provecho!

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Cucumber Salad (Dairy Free)

When I think of summer, I think of a nice refreshing cucumber salad in a hot humid day.  This salad has so much flavor and it is very revitalizing.  It is easy and quick to make.  Some of the ingredients are in season and easy to find.


  • 2 cucumbers
  • 1 cup vegan mayo (I like the brand Vegenaise)
  • 2 tablespoons red onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt to taste


  • Peel the cucumbers and with a spoon, scoop out the seeds.
  • Cut the cucumbers in small pieces and set aside.
  • In a medium bowl, mix together Vegenaise, onion, garlic, dill, lemon juice and salt.
  • Add the cucumber pieces and combine.

Vegenaise with fresh dill.

If you prefer not to use vegan mayo, you can use vegan unsweetened yogurt and it will give it the same creamy consistency.

Buen provecho!

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Almond Chocolate Chip Pancakes (Gluten Free)

These pancakes are completely guilt free, in my opinion.  Made with wholesome ingredients and, oh so delicious!

I usually make a big batch and when cooled, I place them in a freezer bag and freeze them.  This way I can have a quick but nutritious breakfast ready for my hungry kids (and self).

*This recipe makes about 12 small pancakes.



  • Pre-heat the skillet over medium-low.  (I prefer cast iron skillets)
  • In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, flax meal, and cinnamon).
  • In a small bowl, whisk together the wet ingredients (milk, maple syrup, lemon juice, vanilla extract and eggs).
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Add the chocolate chips and combine.
  • Add butter to the skillet.
  • Using a 1/3 measuring cup, scoop out the batter onto the warm skillet.  Cook until small bubbles form on the top of the pancakes or until the bottom is golden, and flip.
  • Cook the other side for about 1 to 2 minutes.
  • Serve and drizzle your favorite syrup on top.  Add fresh fruit or jam.

We are big pancake lovers in our family, so I try to ensure that if we are to eat some foods consistently (a couple of days a week) then it must have good quality ingredients that are nutritious and also very tasty.


Flax seeds are packed with nutrients, such as protein, fiber, omega-3 fatty acids, as well as some vitamins and minerals.  The more nutrients we can add to our meals the better health we will have overall.


Ceylon Cinnamon contains health promoting properties such as anti-inflammatory, antioxidant, antimicrobial effects.  As opposed to regular (cassia) cinnamon, Ceylon cinnamon it does not contain a harmful ingredient called coumarin, which can be harmful to the liver if consume in large amounts.

Buen provecho!


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