I'm back with delicious sweet potato wedges, a favorite around this house. (They're even popular with the pup.) On our first official date, my boyfriend made these as a side dish, and truth be told, they were the best sweet potatoes I had ever had. A year and a half later, I like to say I "perfected" them -- sorry bebe. ;) Whether or not he agrees, I think you'll find these yummy and super easy to make.
Happy New Year? It's been forever, I know. I can come up with a handful of excuses as to why it's been months since I last published a recipe, but it happens to all of us, right? We fall off the wagon and put things on the back burner. The good news is this recipe was so quick and easy that I could not NOT share it with you, so here goes. Six ingredients, 20 minutes, one handy-dandy kitchen gadget I have become obsessed over, and voila… dinner is served.
Dark Chocolate Zucchini Bread
With the exception of a pumpkin zucchini bread I made a couple of years ago (my god, has it really been that long?) I'm a newbie at zucchini bread. Truth be told I wasn't really sure how it was supposed to taste, until I tasted this… and I'm pretty sure this is it. After reading through a few recipes online to familiarize myself with what zucchini bread entails, I came up with this moist, delicious, somewhat-healthy-for-you recipe.
Pork Chops in Chipotle Mole Sauce
No need to spend all day slaving over a pot to make a dish that tastes authentic. This mole recipe uses a a handful (or two) of spices and everyday pantry items, all of which are readily available at your local supermarket or… in your pantry. (I swear, I think I hit up four stores before I gave up on my search for dried guajillo and ancho chile peppers… and I live in MIAMI!) Viva mole, and viva Mexico… where I'm headed in just a couple of days!
Dark Chocolate Dipped Sweet Potato Chips
Our office kissed summer Fridays goodbye last week, which makes Fall pretty official around here...95-degree weather and all. Here's a fun recipe I came up with over the Labor Day weekend to start September on a sweet note.
summer pesto pasta with pistachios
The back-to-school bells may have rung but I're not ready to say goodbye to summer just yet. This easy, homemade pesto pasta celebrates the season's most delicious and colorful produce… with a twist! Enjoy it warm as an easy weeknight dinner or cold as a refreshing summer salad that's loaded with protein, fiber and vitamins.
Three Naturally Amazing Summer Salads
Heat waves, beaches and bathing suits. Salads are in order this time of year, and a little French's Mustard can go a long way.
This beverage was the brilliant idea of Ms. Witty and Pretty herself, Ashley Hesseltine. Last Tuesday, we found ourselves hard at work exploring the paradise island of Isla Mujeres, located just off the coast of Cancun. It's there where we had, quite possibly, one of the best breakfasts of my life at Mango Café, a charming, off-the-beaten-path, 10-table restaurant with a very cool, down-to-earth vibe. At 10 a.m. mimosas were a must, and that's when the selection of fresh fruit juices written on the chalk board - mango, tamarind and watermelon, to name a few - inspired one of the world's best ideas. "Wait. Can we have our mimosas with watermelon?" Ash said. "Sure," said Polo Avila, the owner and our new hero. I'm just the messenger.
Watermelon & feta cheese salad
A refreshing, healthy complement to traditional Independence Day dishes. Enjoy this salad this Fourth of July and beyond. Happy Fourth, friends!
I just came back from another amazing week in Peru, most of which was spent in Cusco visiting my client, the JW Marriott Cusco. I, of course, overindulged, realizing today that I had dessert with breakfast, lunch and dinner all week long. Yikes. Alas, what else is a girl to do when she's visiting one of the best countries in the world to eat? Eat, take notes and come home to share the best of what I learned with you. Once again, our group went behind the scenes of the kitchen at Pirqa, the JW's main restaurant, where Chef Rely showed us how to make authentic Peruvian ceviche. His recipe called for trout, a common ingredient in the Andes. I opted for salmon, which I found fresh at my local grocery store. You can use whatever fish you love. In any case, it was light, fresh, and healthy -- exactly what I need to kick off a healthy week.
HI, I'M LUISANA!
A PUBLIC RELATIONS PRO, WORLD TRAVELER, RECIPE DEVELOPER, RELENTLESS EATER AND WINE DRINKER. JOIN ME AS I DISCOVER THE KEY TO HEALTHY LIVING, ONE RECIPE AT A TIME!
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