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.
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.
Carpe Diem Crab Cakes
I had yet to find crab cakes like the ones I had in a tiny town in Maryland, an hour or two away from DC, until I made my own. To me, there's nothing like a good crab cake. And how do you know when it's good? When all you can taste is the sweetness of the crab with no fillers like breadcrumbs or mayonnaise to ruin the party. Why do I call these Carpe Diem crab cakes? A recent blog post I wrote for IMUSA has the answer.
By no means am I a vegetarian; I gave it a try once, and while I felt great, I am a carnivore at heart. But this dish right here was as satisfying as a piece of perfectly cooked filet. Okay, that's an overstatement, but it is worthy of all this praise. I think I came across this on a menu somewhere; I can't remember where but the idea of it intrigued me. And so last weekend, right as I was going to tackle a head of cauliflower, I was inspired to try making my own cauliflower steak, and am I glad that I did.
I love me some guacamole, especially in the summer, when avocados are in season. I'm not talking about the small, baseball-sized, Hass avocados. I'm talking about the huge, football-sized, bright yellow on the inside, buttery avocados that drop from my sister's tree like 10-pound coconuts. I decided to add a twist with basil, sun-dried tomatoes and a drizzle of jalapeño oil. The only bad idea was not having anyone over to share the goodness with; I can't stop myself!
Skinny Stuffed Mushrooms
This recipe will probably inspire a really gooey, cheesy spinach artichoke dip... for now, it's just yummy stuffed mushrooms, made the skinny way.
Sweet Potato Skins
Baked with Gorgonzola cheese and homemade bacon bits... it's a party in your mouth... enough said!
Warm Brussels Sprouts Salad
This is probably the healthiest obsession I've ever had ... Brussels sprouts! And lucky for me, they are in season. If you don't think you are a fan, this recipe should make you a believer. It's easy and made with less than a handful of ingredients, one of those being bacon... sold yet?!
Skinny Bang Bang Shrimp
Bang Bang Shrimp is a crowd-pleaser, there's no doubt about that. But it's never a pleasure to feel yucky after devouring it. I found a way to make it light, easy and with all the BANG that you could want.
NICE TO MEET YOU.
I'M LUISANA - A PUBLIC RELATIONS PROFESSIONAL, WORLD TRAVELER, RECIPE DEVELOPER, AND RELENTLESS EATER. JOIN ME AS I DISCOVER THE KEY TO DELICIOUS LIVING, ONE HEALTHY RECIPE AT A TIME.
Disclaimer: I am not a dietitian, counselor, personal trainer, doctor, or any other healthcare related professional. I do not mind giving advice or suggestions, but please keep in mind that I have NOT been trained in these fields. If you ask me a question I will answer it to the best of my ability.