Recipes

If you’re a fan of shrimps you’ll love this recipe. I like using Argentine Red Shrimps, they’re wild caught in the Western South Atlantic area. These shrimps are a jumbo size, deveined, and then split shell which makes them an Ez Peel. To me they taste like lobster, I normally season them with salt, black…

These colorful spring rolls are so easy to make. This is an ideal salad for lunch to bring to work. I used tempeh but you can certainly use grilled chicken, shrimps, avocado, or any of your favorite high protein foods. The sauce is also great for marinating meat, fish, tofu, or just to add to…

If you’re a big fan of taco shells but just not happy about frying them – then you’ll love this recipe. These are small-sized flour tortillas. I used 4-inch ramekins, grease them with olive oil, and pressed the flour tortillas into the pans making sure they were tucked all the way down and baked. Whoala!…

Pochero is a Filipino dish that’s normally made with pork and beef with lots of veggies. Today, I made the veggie version of Pochero – I love the sweet taste from the fried plantain and sweet potato. For the red sauce, I used the tomato paste and diced tomatoes and flavor it with the bay…

One of my favorite greens is collard greens. It is grown in the Southern US and it has dark-colored and edible leaves. Collard greens belong to the “cruciferous vegetables”. It detoxifies the body and high in antioxidants also reduce inflammation. The study shows it has a natural cancer fighter and preventer, it’s rich in glucosinolates…