Whole Foods Blueberry Muffin Smoothie

Whole Foods Blueberry Muffin Smoothie

Taking these photos was almost as fun and enjoyable as getting to taste the finish product at the end of the mini shoot. 


This Blueberry Muffin Smoothie was so amazing that I had to add my signature touch of pureed coconut to it and it made the flavor POP! Check out the video below. 


A Warm Winter Latin Stew

A Warm Autumn Latin Stew  

My twin sister loves to make Latin stew during the colder months. The flavor closely mimics, and is reminiscent of, my mother's sancocho. 


With hearty potatoes, rice, sweet corn, chicken, and herbed carrots in an aromatic broth, it's no wonder why crock pot creators will never be out of a job.  


Simple Sancocho
Serves 6

My father taught me how to make a Sancocho which I endearingly call "A Warm Winter Latin Stew" because it is great to cozy up to in cold temperatures like we get here in the Northeast. The smell of the olive oil, vinegar,  sofrito, and sautéed onions, reminds me of those snowy evenings as a child when the snow would lightly fall, Frosty The Snowman would play on the television, my sisters and I would sip hot chocolate with giant marshmallows in shiny red and green mugs, and mom and dad would be prepping the Sancocho and dessert. This is a great one-pot meal that you, and your family, can warmly enjoy for days. 


2 tablespoons olive oil

1 tablespoon sofrito (Frozen Sofrito Recipe Here)

5 garlic cloves, minced 

1-1/2 pounds chicken parts

1/3 cup yellow onion, chopped

1/3 cup green pepper, chopped

5 sprigs of cilantro, chopped

1 teaspoon salt

1/4 teaspoon ground black pepper

2 small cans tomato sauce

4 quarts water, beef, or chicken stock

2 green bananas, peeled and slice into 1-inch pieces

1 yellow plantain, peeled and sliced into 1/2-inch pieces

1 medium sweet potato cut into cubes

1/2 pound butternut squash, peeled and cubed

2 medium potatoes, scrubbed clean and quartered

2-3 carrots, shaved and chopped

1 bag frozen corn

A cap full of vinegar

1 tablespoon oregano

1 tablespoon black pepper

1 teaspoon crushed red pepper



In a large pot, over medium heat, combine olive oil, sofrito, meat of choice, and vinegar. Let sizzle for 1 minute and stir. Add in garlic, onions, and peppers. Stir meat until it is brown on all sides and onions begin to caramelize. Add and fold in tomato sauce and let cook for a few seconds. Pour in your preferred stock liquid of choice and mix together. Bring to a boil and simmer for 45-60 minutes or so, then cook on high until until stock is reduced by half. 

If you are using beef, the total cooking time will be 3-3.5 hours. If you are using chicken or turkey, the total cooking time will be an hour to 1.5 hours. Add in oregano, black pepper, salt, and crushed red pepper and mix. Fold in the cubed potatoes, corn, carrots, green bananas, and sweet plantains at the last hour of cooking. Season to taste. 

Serving Suggestions: Serve over rice, in a bread bowl, or as a hearty soup. 

Eggcellently Hashing It Out For Breakfast.

When my brother-in-law made me breakfast, I never dreamed that it would look this simplistically beautiful. He chose the right plate and everything. While I try not to eat prepackaged hash browns, I cannot lie when I say that I am addicted to the taste. Eggs, Eggs, Eggs though. I LOVE eggs. I believe eggs are the only factor that keep me from being a full on vegan and we have a tempered love affair like no other. 


The quality of the egg is so vital in choosing good eggs. You want that beautiful orange glow in the yolk. A pale yellow indicates--to me anyway--a momma hen that endured struggle and it was passed down in the yolk. I prefer a momma hen who lived a calm, happy, and healthy life. Her eggs will be a beautiful golden orange with a glow and they won't taste like struggle. 

That's My Jam!

I fell in love with Eleanor's Best brand of Strawberry Rhubarb Jam. I love to put it on Food For Life's brand, sesame seed Ezekial bread slices and it is super yummy! I also adore the Once Again brand cashew and sunflower seed butter. I usually just toast the bread with smeared coconut oil and then spread the nut butter on first and spoon the jam on top. Then I fold and enjoy. It's like an elevated PB&J party in your mouth. You have just upgraded bishes! Yum! Enjoy. 


Platanos and Beet Juice

The day the beet juice mocked me is what I am calling this #Suja caper. I purchased a bottle of Suja's Carrot, Apple, Beet juice from either Whole Foods or Target one morning. As I twisted the cap, I noticed that I heard a fizz sound and then in one moment, "POP!" like a cork on a champagne bottle. I assumed I had purchased a bottle that went rancid quickly but I was not prepared for what ensued next....

Seriously? Did he just make a face mocking me? 

Be wary of your veggie-fruit concoctions. They are mischievous intentions of their own. Lol. Buy carefully loves! 

Eggstatic About Breakfast

Another egg post because I like to keep my meals simple and I am "eggstatic" about eggs. Here is how I prepared this egg and this breakfast. 


1 egg (or as many as you choose)

1 slice of Ezekial Bread (Flavor optional)

1 Blood Orange cut into quarters. 

Cooking the egg: 

-Fill a small saucepan (small pot) with about a cup or two of water and let it come to a sow boil on a low to medium flame. 

-When you see the tiny bubbles appear in the water, crack the egg into the pot and let it cook. 

-When the white protein surrounding the yolk has taken shape and thickened, check for a white film over the yolk. 

-When the yolk of the egg is coated to your liking, scoop the egg out with a spatula and place on your plate. 

-Season to taste. 

The Ezekial Bread creation can be seen here: That's My Jam!