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!
SPICY, SPEEDY STIR FRY
I know, I know -- I kinda fell off the map. So much for those "resolution" recipes, right? Well, the bad news is that I failed one resolution already, and that's keeping up with this blog on a weekly basis. (I do plan to change that, starting today.) The good news is I have managed to stick to a consistent exercise routine (we meet again, Spinning!) and consequently lose seven pounds… woohoo! You and I know, however, that no amount of exercise will do the trick without a healthy meal plan, and for the last five weeks or so, this dish right here has been my go-to dinner (and lunch - gotta love leftovers!) at least three to four times a week. It's that good! And that easy, and that versatile so there's no room to get bored. This has definitely been a "resolution recipe" for me, and I hope it becomes one for you, too, no matter where you are in your journey. Let's get cooking!
skinny eggplant lasagna
This dish is the perfect example of what I call “making it skinny,” i.e. waistline friendly. I’ve swapped out traditional ingredients for healthier ones, resulting in a dish I can feel great about without skimping on taste. In this case, the eggplant takes the place of the pasta, saving hundreds of calories. Meanwhile, the eggplant is almost buttery, and somehow even reminds me of my mom’s béchamel. In place of ground beef, I used ground turkey breast, which is virtually fat free and uber high in protein. The spices add flavor with none of the fat, and using real tomatoes versus the canned stuff gives the sauce a certain freshness
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.
Ever since I got really into cooking, I’ve always made it a point to figure out the fastest way possible to make a dish. In fact, in looking through my recipe index, I think it’s safe to say most of my recipes can be made in as little as 15 minutes and most in no longer than one hour. If we’re talking about weeknight cooking, especially for those who have very little time to get a decent, healthy dinner on the table, I call that a win. Sometimes, though, isn’t it nice to just take it slow?
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.
Beef Stew over Cauliflower & Yellow Carrot Puree
I've got to say, and please excuse my modesty, but I really think I outdid myself with this one. It started off as a beef stew, a perfect, paleo-friendly, one-pot wonder that I'd be able to enjoy for days to come, but it ended up turning into so much more.
Ropa Nueva Tacos
This weekend I boldly went where I had never gone before -- I opened my IMUSA pressure cooker, and I actually used it. I'll tell you where else I went that I had never gone before. I followed a recipe rather than making up my own. That's right... the chicken pictured above isn't my recipe, although serving it as a taco was my idea. Brilliant, right? It's George Duran's recipe for Shredded Chicken Ropa Nueva, his spin on the Cuban dish, Ropa Vieja. It being a "Fit Cook" approved dish, I wanted to share it here with you and tell you about my experience with the pressure cooker.
Capricciosa Pizza.... mmmm. Sweet and briny artichoke hearts, salty ham, the sweetness of fresh, ripe tomatoes and ooey, gooey cheese, all over a thin, crispy, nutty, whole grain crust--it's one of my favorites. How to indulge in these flavors without having to dial my local pizzeria? Turn it into an easy weeknight pasta.
Crispy Chicken Tenders
Attention parents of small children: you'll love these as much as they will. They are juicy, golden, crispy and healthy, and no, I'm not even asking you to bake them. These are the chicken fingers yours kids should be eating. You know... the kind that are made with real chicken.
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.