Tropical Quinoa Salad
I'm finding endless ways to use quinoa, and this is one of my favorite ways. This colorful salad is packed with delicious flavors and nutrients, especially protein. Quick, easy and cheap - do it!

Calabaza Bread
I love canned pumpkin. I really have no problem with it -- it tastes like the holidays. But there was something quite lovely and organic about making my own calabaza puree and using it to bake a delicious bread. I'll call it pumpkin perfection.

Couscous con Pollo
Here is a cool twist on the Latin classic, Arroz con Pollo. This dish tastes just as rich and delicious as the original, but it comes together a bit faster. It's also a bit healthier. 

Blue Corn Tortilla Chicken Soup
What I really want to call this is "Everything but the Kitchen Sink Soup," but it turned into something a little nicer sounding in the process. I've been making this soup for years, always using whatever ingredients I have on hand. This time, it turned out tasty enough to deserve a spot in my recipe index. 

Skinny Masitas de Puerco
This is one of my favorite things to order at a Cuban restaurant, but let’s face it... fatty pork chunks that are deep fried are not good news! So I made them healthy, still full of flavor, and of course, easy!

Ceviche de Mango
 I love me a good ceviche, but sometimes the fish isn’t all that fresh. Here is a refreshing remix – ripe, sweet mango is tossed together with tangy lime juice and thinly sliced red onion. This makes a great appetizer and also a  very sweet topping for grilled meats.

Tostonsitos
Tostones are a delicious staple in Latin American cuisine. Unlike sweet plantains, they are cooked before they are ripe and twice-fried. Mine are crunchy and salty without the mess and the nasty fat that comes from deep frying them. I didn’t think it was possible, but here is the proof.

Bread Pudding in a Pan
 Sometimes, a little too often and late at night, I get this craving for sweets that I just can't ignore, but the thought of turning on the oven to bake anything just won't do it - nevermind having to wait for something to bake! So, I did what any dessert-crazy girl would do: I reinvented bread pudding using my handy-dandy IMUSA egg pan to make a decadent and easy dessert!

Cachapitas
Oh. Yes. I. Did. If you are Venezuelan, you know there are few things on the planet better than a "Cachapa," a traditional dish made from corn. It's like a pancake, but folded over like an omelet and stuffed with gooey "Queso Guayanes," a soft, white cheese. I made mine small, with fresh ingredients, and no butter, so enjoy these guilt-free!

Curried Coconut Pan Roasted Sweet Potato Soup
I'm absolutely obsessed with curry and coconut, and I don't care who knows it! This soup is sweet, spicy, creamy and so easy to make... if you like a little heat, this will rock your world!