Growing up in a Hispanic household Mexican rice was always a staple side dish for just about every meal. My mom would serve it alongside enchiladas, tacos, sopes or really just about anything. There’s no doubt that it’s a tasty dish, but the thing about traditional Mexican rice is that it requires frying in oil. Although the browning of the rice helps to develop a delicious dish, it is not the most healthy method. While I definitely enjoy it from time to time, I find myself turning to this recipe that I will be sharing with you today more often. I wholeheartedly believe that eating healthy should taste just as amazing as it makes you feel, so I attempt to recreate some of my favorite foods using healthier more nutrient-rich foods. Today I will be sharing with you one of my favorite ways to enjoy quinoa that mimics the flavors in Mexican rice.Read More
School is finally over and I cannot tell you how relieved I am. After a difficult semester, the first thing I wanted to do was get back into the kitchen to test out some new recipes! This is one of the many to come and let me just tell you, I cannot stop eating it. Guys, these banana bars are so addictive and have been approved by some of my toughest critics (thanks Adriana & Dan). Not only are these banana bars delicious but they are also surprisingly nutritious! Free of refined sugar and loaded with fiber, vitamins, and minerals, this bar will make you think twice about healthy eating.Read More
Understanding how to read a nutrition label is key to understanding how to make an informed decision about what is a healthy product and what is not. This post will be expanding on my previous post, Decoding the Nutrition Label. Today, I’ll be breaking down what makes a product healthy or unhealthy.
A healthy choice should be one that has protective factors against chronic diseases like vitamins, minerals, and fiber. Whereas a not-so-healthy choice will include a greater amount of saturated and trans fats along with added sugars, and salt.
Hi guys! So I know it’s been awhile since my last blog post, but thank you for being so patient with me. Today I’ll be sharing with you one of my pride and joys and that is my recipe for panko-crusted cauliflower. Growing up, my mom used to make panko crusted chicken and I was obsessed. But as I got older and became more health conscientious I realized her pan-frying method maybe wasn’t the healthiest approach. But because I loved my mom’s recipe so much I was determined to find a healthier alternative that was as equally delicious. That’s when this recipe was born. This is one of my all-time favorite ways to prepare cauliflower because it is filing and so satisfying. The crunch from the panko makes all the difference and it is truly one to try out. These are amazing tossed in just about any sauce you can imagine and are a lighter option for chicken strips and/or nuggets. The flavor combinations are endless and you can use them to top a salad, add to a wrap, or just eat as finger food. Before we get into the recipe, here’s a little background on the star of the show-cauliflower.