Archive for the ‘Recipes’ Category

Did you know that February is National Chocolate Lovers’ Month?

Choco-Cinnamon Popsicle Hot Chocolate

Choco-Cinnamon Popsicle Hot Chocolate

I am here to confirm with you that it is. In addition, if you still haven’t received your chocolate fix for the season I will also share with you some original hot chocolate recipes from my friend, Amara Barroeta, from Amara Chocolate & Coffee that she created after teaming up with the California Milk Processor Board (CMPB), creator of the iconic got milk? campaign.

Would you be surprised if I told you that my fiancé and I celebrated Valentine’s Day at Barroeta’s Pasadena-based Amara Chocolate & Coffee shop?


I hope you are not surprised because we are not fans of going on a fancy date that day because you end up spending twice or triple the amount of money on a dinner than any other day and you end up eating what is cooked for the masses so our outing thanks to Got Milk? and Amara Chocolate & Coffee was perfect.

While we were there we saw visitors from all ages from newborns to elderly couples enjoying their cups of coffee on that sunny morning. It’s a quaint place, but feels as if you were at home. The owner was there and she greeted everyone as if they were part of her familia.

With the warm weather fast approaching on us her in So. Cal. it would be uncomfortable to sip on some hot chocolate so you have the option of making your beverage cold and that’s exactly what we did. We had the Choco-Merida “cold” (dark Chocolate and milk).

“While developing these hot chocolates, I took inspiration from chocolate’s beginnings and revisited some of the original ingredients. I’m really excited about the results, especially because each drink is so different, yet all have the perfect silky texture and flavor you can only get by using milk,” adds Barroeta. Amara’s experience and travel has awarded her the ability to combine flavors from all over the world and bring them together in each one of her delectable creations.

Creamy Peanut Butter-Coconut Dream

Creamy Peanut Butter-Coconut Dream

Now more than ever, chocolatiers are giving us a lot to look forward to with the craft chocolate trends that is taking the chocolate world by storm. To develop original and exciting hot chocolate recipes that are guaranteed to capture your eyes and hearts this month Barroeta’s delicious, milk-based recipes range from a Mexican Choco-Latte with dry chile pasilla to a Popcorn Crowned Orange Hot Chocolate with orange peel and caramel popcorn. These recipes are inspired by chocolate’s history and the craft chocolate trend.

This warming, filling and satisfying drink has never gone out of style, and milk has always been the go-to base for the perfect cup. Milk has the ability to tone down spices, balance sweetness and harmoniously bring together ingredients to achieve extraordinary flavors. A quality hot chocolate requires pure and natural ingredients – from the cacao bean to the base. “I always use milk for my hot chocolates because it gives them the richness and creaminess I’m looking for,” said Barroeta.


She continues to practice her craft daily, making everything from delicate handmade pastries to truffles, fondues and sipping chocolates – all made with imported Venezuelan chocolate.

While we visited this cozy chocolate and coffee café situated on busy Raymond Avenue in Pasadena we couldn’t pass the opportunity to indulge in the delicious “La de Pabellon Arepa.” This type of food is a white corn flatbread, born in Venezuela. To top it off we also pleased our palate with freshly-made churros and dipped them in three different sauces; freshly-made guava marmalade, chocolate and “dulce de leche” and if that wasn’t enough the churros were topped with Vanilla and Pistachio ice cream! YUMMY!

Watch Barroeta at work here:

Guests that visited Amara Chocolate & Coffee on Valentine’s Day were able to select from delectable options: Aztec-Latte (chile pasilla, dark chocolate, expresso and milk), Choco-Merida (dark Chocolate and milk) or Venezuelan (rich, sipping hot chocolate).

Mexican Choco-Latte

Mexican Choco-Latte


With an eclectic background as a chemical engineer, a former Miss Venezuela contestant and now an expert chocolatier, Amara Barroeta is a talented entrepreneur who is quickly making a name for herself in the world of chocolate. She first discovered her passion for chocolate working with Pastry Chef Pascal Chérancé, in Caracas, Venezuela, known by many as the “mecca of chocolate”. After traveling the world and being inspired by different cultures, Amara began to create her own recipes which culminated in making her dream of opening her own chocolate shop a reality in 2012 with “Amara Chocolate & Coffee.”

Her chocolate career hit a high note in 2015, when Amara attended the International Chocolate Awards in Germany and came back a winner. Her famous chocolate was awarded the bronze prize in the category of Drinks and Dark Chocolate.

The California Milk Processor Board was established in 1993 to make milk more competitive and increase milk consumption in California. Awareness of got milk? is over 90% nationally and it is considered one of the most important and successful campaigns in history. Got milk? is a federally registered trademark that has been licensed by the national dairy boards since 1995. The CMPB’s Spanish-language campaign began in 1994 using the tagline “Familia, Amor y Leche” (Family, Love and Milk). The toma leche (Drink Milk) campaign replaced it in 2006, in order to better align the English and Spanish language work. The CMPB is funded by all California milk processors and administered by the California Department of Food and Agriculture.

Popcorn Crowned Orange Hot Chocolate

For all of Amara’s hot chocolate recipes, created exclusively for got milk?
Visit: and follow got milk?

Via social media:

Facebook / Twitter @gotmilk and Instagram @officialgotmilk.
Don’t forget to use the #ChocolateLovesMilk

IMG_1046Partial Text and Photo Credit: RL Public Relations

When I found out about Green Blender it was the perfect timing because my fiancé and I were in the middle of packing boxes, cleaning our old house and moving into our brand new home and our time was dedicated to putting stuff away and loading it into a big truck for the BIG move. The time we spent in the kitchen during those two weeks was shortened due to the fact that we were moving and that was very unusual for a #fitcouple because that’s our favorite place at home. (wink)

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But, when I found out about Green Blender and how they deliver superfood smoothie recipes and ingredients to your doorstep I thought it was the smartest idea. They really got us through the week when we wouldn’t have time to make breakfast and these energizing and full of vitamins smoothies made the cut.


Green Blender is a food delivery service that will deliver organic food (vegetables, fruits, liquids and superfoods) to your home every week. One shipment will last you 5 days, containing 5 different smoothie recipes.

One smoothie makes 2 smoothies so you can share with your spouse, roommate or stash it away for lunch or dinner! Believe me that second serving a day will NOT go to waste.


Green Blender aims to solve one problem people face on a daily basis: eating healthy is good for you, but eating healthy is also difficult with the busy lives we have.

My fiancé and I have at least one smoothie/juice per day (for the past year we have been about that lifestyle) so trying Green Blender was natural. It was great to learn about all the different pairings that can be made with all the goodies that we’re sent. In your box, you’ll get original smoothie recipes and pre-portioned ingredients.

For instance I never thought about putting tofu in my smoothies and there was one smoothie in particular that used that as an ingredient and guess what? That was my favorite one of the week! You can find that recipe on their website because they share all of their amazing recipes there.


The smoothies in my box included:

  1. Pecan Oatmeal Cookie
  2. Orange Beet Protein
  3. Poblano Pepper Pick-Me-Up
  4. Sweet Almond Pie
  5. Cranberry Kumquat Tart

In addition to all the perfectly portioned ngredients Green Blender will also send you colorful straws for each smoothie, information about their company and a sheet w/ the recipes that shows a legend with the benefits of each ingredient.

For any of you who are travelers or always on the road this would also be the perfect box to order because you’d be receiving it in the mail before starting your busy week and knowing that you’d be eating the healthiest food possible because Green Blender focuses on sourcing the highest quality of ingredients, and they work with organic farms, urban and local farms, green markets, and vendors who value sustainable practices whenever possible.


Thank you Green Blender for getting us through some rough times and keeping our nutritious lifestyle on point. We could not have done our move without your delicious and premium drinks and cheers to these smoothies that satisfy!

If you want to give Green Blender a try, you can use the code GUSTAVO and get 20% off your first box.

Disclosure: I received a box from Green Blender in exchange for this review.  All opinions are my own. 

Every time I hear the word “posadas” it transports me back to my childhood years with my family and friends when we celebrated #LasPosadas in our humble and low-income neighborhood. Yes, I was raised in a very humble environment where I didn’t have a luxurious lifestyle, but what made it all better was keeping alive these traditions that bring so many families together. Nowadays I honestly feel this is more important than all the wealth in the world because we distance ourselves from what truly is important and its traditions like these which unite and remind us where we come from.

I loved this time of the year as a child because we were usually out of school and it meant connecting with friends for longer periods of time (playing outside) after performing the #LasPosadas ritual, eating authentic food such as champurrado, tamales, ponche with fruit, buñuelos that mothers cooked with so much gentleness and love.

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Las Posadas in English means “the inns”, which is a Mexican Christmas tradition based on the biblical journey of Mary and Joseph and their search for a safe haven, or “inn” to stay before the birth of Jesus. The 9-day long tradition takes places from December 16-24 each year, friends, families and neighbors participate as “innkeepers” and host a Posada at a different home each night.

When I was young I loved going to all of my friend’s homes because every family that was hosting the posada had a different dish with a peculiar good taste. It’s known that the evening’s host family provides the traditional Las Posadas food, which is an essential element to the festivity.

tamales 1

At the end of the night children are given “aguinaldos” or small bags filled with treats and candies which symbolize the celebratory journey during the posadas. Usually on the last day of Las Posadas a piñata is torn open with a stick! That was fun too. Want to learn more about #LasPosadas visit HERDEZ® Las Posadas page.

To this day when I do participate in posadas my favorite dish is the savory tamales. And I know tamales can be eaten any other time of the year, but I prefer to have them only during the holiday season because they hold such a strong meaning to me. Tamales are like sacred to me and I won’t eat them any other time of the year.


HERDEZ® truly understands the value of #LasPosadas too so I love that I get to participate with them in this campaign as they highlight a tradition that is so ingrained in our culture. HERDEZ® products are always a must have in our Mexican household and I can’t think of a better salsa to add to my tamales that my mom prepares with so much love. She was so kind to share her recipe with me which I will share with all of you in case you are eager to make tamales this holiday season. My favorite are the cheese and “rajas de jalapeño” tamales. I am a cheese-lover so these do it for me, topped with some salsa verde from HERDEZ®! YUM.


Since HERDEZ® understands the symbolism behind #LasPosadas they are holding a photo contest on Instagram. The Share in the Magic of #MisPosadas contest lasts from December 7th – January 6th and you should all participate.


Each week, a fill in the blank question relevant to the holiday will be posted for fan to answer with a photo. Three top winners will be selected as well as honorable mentions. Prizes are as follows:

Grand Prize: Dinner prepared by a personal chef for up to 4 people in your very own home!

2nd Place: $250 Gift Basket

3rd Place: $200 Gift Basket

Honorable Mention: Custom T-shirts

To enter in the photo contest simply submit a photo on Instagram with the hashtag #MisPosadas to answer the weekly fill in the blank question.

GOOD LUCK and you can’t celebrate #LasPosadas without all its traditional food so here’s my favorite tamale recipe prepared by my mom in her very own Zacatecas, Mexico style.


30 dried corn husks

Tamale dough

4 cups instant corn masa for tamales

2/3 cups shortening

1 teaspoon salt

¼ teaspoon baking powder

Cheese and Jalapeño filling

2 tablespoons vegetable oil

1 medium white onion, sliced

1 can (12 oz.) sliced jalapeños chiles, rinsed and drained

½ lb. Oaxaca, asadero-style cheese or string cheese, cut into 3 x ¼-inc strips


1. Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.

2.Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined.

3. In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.

4. Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.

5. In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.


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I want to hear from you. What holiday traditions do you have and how does HERDEZ® fit in? Share personal or family activities and recipes showcased during this holiday season and this season brings your family together.

Do you love this recipe? Love authentic Mexican food recipes? Then I highly encourage you to check out HERDEZ® website to find out delicious HERDEZ® brand recipes and ideas to bring your family and friends together during this beautiful #LasPosadas season.

This is the Mexican equivalent to the American grilled-cheese or turkey sandwich, an everyday treat you throw together with what’s left in the fridge. In Mexico, that’s beans, cheese, and salsa. Though molletes are available in restaurants, they’re definitely best made at home (it’s like re-fried beans taste better at home), when you can make sure to properly butter and toast the bread, add the right amount of beans and cheese, then melt that queso under the broiler. Nom, nom!



  • 1 tablespoon unsalted butter, softened
  • 2 large rolls, preferably teleras, Portuguese, kaiser, or ciabatta, split
  • Generous 1/4 cup Refried Black Beans,homemade or canned
  • 6 ounces Chihuahua cheese or provolone cheese, shredded
  • Salsa or Pico de Gallo
  • 3 eggs cooked omelet style
  • 1 Haas avocado


  1. Preheat the oven or toaster oven to 500°F.
  2. Heat a large pan over medium heat until it’s nice and hot. Spread the butter over the cut sides of the roll halves. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.
  3. Spread a thin layer of beans over the toasted side of each roll. Top with a thin layer of cheese. Cook the molletes (open-faced) in the oven just until the cheese has melted and turned golden brown in a few spots, 3 to 5 minutes.
  4. Serve the molletes on a plate and let everyone top the molletes with an egg, pico de gallo and avocado themselves.

This measurement will make 4 servings.

Sabias que los Haas Avocados poseen buenas grasas que ayudan absorber nutrientes de otras comidas. Estos aguacates no tienen colesterol y estan llenos de vitaminas y minerales. Esta pizza combinacion, simple de hacer en casa y al estilo mexicano es perfecta como un aperitivo para tus invitados en la cena de Accion de Gracias o cualquier otro momento.  


Saborea Uno Hoy para la oportunidad de ganar 1 de 16 premios, incluyendo FitBits®, sets de cuchillos franceses y tabla para cortar de Laguiole® y sets de delantal y bolsa para compras de Saborea Uno Hoy.

Sigue (at)SaboreaUnoHoy en Instagram, toma una foto que muestre cómo tú o tu familia disfrutan la temporada de fiestas comiendo aguacate y compártela en Instagram etiquetando @SaboreaUnoHoy y usando los hashtags #SaboreaUnoHoy y #sweepstakes para participar.

Adicionalmente, 80 seguidores serán seleccionados al azar como ganadores de un cortador de aguacate.

¡Casi 100 premios!

Para ver la receta y como preparar esta saludable pizza de trigo visita este link de una publicacion similar aqui en mi blog. 

Fue un grato regalo haber recibido el nuevo libro de la reconocida Chef Lorena García, bueno se lo mandaron a mi novia Carmen de Latino Fit Club pero lo que es de ella es mío. Jajá Y lo mío es mío! Jajá Lol. No se crean estoy bromeando y ella lo sabe pero si estaremos compartiendo este gran regalo y cocinando juntos. Manos a la obra muy pronto y estaremos compartiendo nuestras creaciones con ustedes, claro gracias a la guía de Lorena y sus recetas.

Se acercan las fiestas de fin de año y este será el libro perfecto para apantallar con nuestra comida que llevemos a las reuniones con familiares y amigos.


Ella es una de los chefs favoritos de los Estados Unidos quien ofrece a todos los entusiastas y fanáticos de los tacos una nueva y saludable manera de preparar esta deliciosa comida típica de América Latina!  Nuevos Tacos Clásicos disponible a nivel nacional.

Nacida en Venezuela, García es conocida como un personaje de la televisión debido a sus múltiples participaciones en series como “The Biggest Loser”, donde fue jefe de cocina, como juez e inversionista en el show de NBC “America’s Next Great Restaurant “, y además concursante en “Top Chef Masters”, juez de “Top Chef” y ” Guy’s Grocery Games “, así como de “Top Chef Estrellas”, Sazón con Lorena García, Lorena En Su Salsa, y en El Mejor de los Peores. Lorena además es propietaria de restaurantes, creo el famoso menú Cantina para Taco Bell en el 2012 y recientemente lanza la colección de artículos de cocina, que llevan su propio nombre, Lorena Bella Kitchen Collection, una línea de utensilios de cocina que vende a través de HSN, además de ser autor del libro Nuevos Clásicos Latinos.

En Nuevos Tacos Clásicos, Lorena García explora y reinventa no sólo el taco tradicional, pero también otras delicias de Latinoamérica como lo son las arepas, tamales, las tostadas y los nachos; creando fusiones únicas Latinas así como no Latinas. García de-construye el tradicional taco y se centra en el único tema que es fundamental para este tipo de alimentos de las calles de México, Venezuela, Ecuador, Puerto Rico y Cuba: el concepto de la comida en un vehículo. Con este tema en mente, García construye el taco como base, y muestra a cualquier persona como poder crear esos tacos paso a paso.

“Tan simple como puedan parecer un taco, una arepa o un tamal, contienen más que un conjunto de ingredientes. Transmiten los grandes intangibles que distinguen nuestras historias, las notas de sabor de una ciudad en particular, los métodos de cocción de una región, para no mencionar los recuerdos compartidos de una familia… Los platos cuentan historias. Y a veces, esas historias hacen eco de los ritmos de un lugar o de una cultura en particular, en tanto que otras veces hacen eco de una mezcla de ritmos”, tomado de la introducción de Nuevos Tacos Clásicos de Lorena García.

A partir de la base, que es el maíz que se hace en un taco, una arepa, un sope, una empanada, o incluso un tamal ella luego se traslada a la gran variedad de rellenos y adiciones sin dejar atrás deliciosas recetas de acompañamientos perfectos. Con más de 100 recetas que incluye salsas, rellenos a base de proteína o vegetales, tortillas para tacos así como envueltos de maíz, hacen de este libro la perfecta variedad de platos tipos Latinos.

Dentro de este libro también encontraras coloridas fotos y fáciles pasó a paso de aquellas recetas que te sirven para tu día a día o para cuando tengas invitados en casa. Dependiendo de lo que la persona desea, la ocasión o los ingredientes disponibles, García le enseña al lector como dominar los elementos básicos del taco, y les muestra que existen infinitas posibilidades de mix-and-match o combinaciones con todos los alimentos. Si te apetece un plato tradicional de América Latina (como El clásico taco de concha dura o los Nachos de Carne Mechada) o un platillo tradicional (como la hamburguesa de arepa con patatas de aguacate o famoso pescado y patatas fritas / Fish & Chips), siempre hay algo nuevo que disfrutar en Nuevos Tacos Clásicos.

Puedes conseguir Nuevos Tacos Clásicos en todas tus librerías del país y también a través de:

Puedes seguir a Lorena García:
Twitter: @lorenagarcia
Instagram: @cheflorena

Credito de Foto y Texto: The Dream Team Agency

Aquí te presento una forma saludable de comer espagueti sin temor a las culpas. Es una comida para compartir con toda la familia y es substituyendo la pasta por una rica calabaza. Así es quizás en el súper mercado has visto las calabazas amarillas y te preguntaras, ¿cómo puedo prepararlas?  Bueno aquí te comparto como cocinarla y como disfrutar de este riquísimo vegetal.


El “spaghetti squash”, es una calabaza amarilla que al cocinarla toma la textura de espagueti. Es de sabor neutral así que tú le puedes dar sabor al acompañarla con lo que tú gustes. En esta ocasión, te enseño como la acompañe con una rica salsa de tomate mezclada con carne de pavo molida.  Sin duda esta fue la combinación perfecta, algo así como espagueti y albóndigas.


  • 1 calabaza espagueti
  • Aceite de oliva, al gusto
  • Sal y pimienta, al gusto
  • Molde o recipiente para hornear
  • Carne de pavo, al gusto
  • Salsa de tomate


  1. Precalentar el horno a 350°F
  2. Insertar el cuchillo con cuidado en medio de la calabaza y cortarla a la mitad.
  3. Retirar las semillas de la calabaza con una cuchara hasta que quede el centro bien limpio.
  4. Agregar aceite de oliva (o de spray de coco) y cubrir la parte interior de la calabaza.
  5. Agrega la sal y pimienta al gusto y coloca en un molde para hornear volteada hacía abajo.
  6. Hornean durante 35-40 minutos o hasta que al insertar un cuchillo la calabaza se sienta suave.
  7. Dejar enfriar un poco o hasta que la puedas tocar sin quemarte.
  8. Con un tenedor raspa la calabaza de extremo a extremo para formar las tiras de espagueti de calabaza.
  9. Servir sola, con salsa de tomate o unas albóndigas.

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Aquí te enseño como cortar y hornear la calabaza: 

  1. Corta la calabaza con mucho cuido exactamente a la mitad en forma horizontal.
  2. Una vez que la cortes, límpiala por dentro quitando las semillas y dejándola lista para hornear. Quizás notes que el color es medio amarillo claro, pero una vez cocida, esta cambiara su color a un amarillo más intenso.
  3. Agrega aceite de oliva o spray de coco, dependiendo del que tengas en casa. También puedes ponerle una pisca de sal, pimienta y un poquito de ajo en polvo.
  4. Colócala en un contenedor para hornear, volteándola hacia abajo.
  5. Hornea durante 30-45 minutos en un horno a 350°F (dependiendo también del tamaño la puedes dejar más tiempo).
  6. Retira del horno y deja enfriar un poco, luego empiezan a raspar la calabaza con un tenedor moviendo de extremo a extremo.
  7. El espagueti estará listo y puedes agregar un poquito de aceite de oliva, sal y pimienta para disfrutarlo con una rica carne de pavo en salsa de tomate o incluso con albóndigas.

Te recomiendo que pruebes este riquísimo espagueti de calabaza, veras que es súper rico y estoy seguro que a toda la familia le gustara.  La próxima vez que vallas al súper mercado y veas esta calabaza amarilla no lo pienses 2 veces para llevarla contigo.

Para los fans de la pizza les tengo una buena noticia aquí les comparto mi #FitPizza. Lo mejor es que es fácil y rápida de preparar, una excelente opción para niños y adultos amantes de la pizza. Es baja en calorías, liviana y lo mejor de todo es que solo te quitará 10 a 15 minutos o menos para prepararla.

· Carne de pavo (puede ser molida o cocinada)
· ¼ taza de que light mozzarella (que sea bajo en grasa y sodio)
· Aproximadamente 2 cucharadas de queso feta
· 1 Tortilla integral (yo utilice marca ezequiel de Trader Joes)
· Hojas de espinacas
· Pimentón (de los colores que quieras, yo utilice de rojo, verde y amarillo)
· Trocitos de cebolla finamente picados
· Calabacita rebanadas en ruedita súper delgaditas
· Salsa de tomate & chipotle
· Sal, pimiento y ajo (una pisca)


1. Corta la verdura (pimientos, calabacita y cebolla) en rajitas.

2. La carne molida cocínala a fuego lento con un poco de aceite de coco y ya que este lista en tiritas la agregas a la tortilla.

3. Coloca la tortilla sobre una tabla para empezar a prepara la deliciosa pizza.

4. Agrega una capa de salsa de tomate a la tortilla y luego un poco de chipotle.

5. Coloca el queso mozzarella y empieza a decorar tu pizza con los pimientos, espinacas, cebolla, y carne de pavo.

6. Después agrega un poco mas de queso feta.

7. Una pisca de pimiento y sal y listo a meterlo al horno.

8. Coloca la pizza al horno con una temperatura aproximada de 350 grados por 10-15 minutos o hasta que el queso se haya derretido.

9. Después retírala del horno y a disfrutar sin culpa!


Para ver el video de como se preparo esta receta visita mi canal de Youtube.

Amo los “pancakes” y si pudiera comiera esto todas las manañas pero no es posible. Existen los “pancake mix” que ya venden en las tiendas pero no siempre es lo mas saludable asi que esta vez decidi buscar una receta de esta comida que tuviera mejores ingredientes como la avena, queso cottage y platano. Y quedaron super buenisimos!


  • ½ taza de avena (old fashion rolled oats)
  • ½ platano
  • 1 cucharadita de polvo para hornear
  • ½ cucharadita de canela en polvo
  • 2 claras de huevo
  • ¼ taza queso cottage bajo en grasa (low fat)
  • 2-3 cucharadas de leche de almendra o coco
  • Miel de agave & fruta para decorar

Opcional: puedes agregar fruta, chocolate a la mezcla al final, antes de cocinarlos.

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1. Coloca todos los ingredientes en una licuadora y licua todo por aproximadamente 30- 45 seg (dependiendo como quede todo mezclado). Puedes utilizar ½ taza para las medidas de los pancakes y te rendirá aproximadamente para 4. Puedes agregar mas porciones de los ingredientes si estaras cocinando para mas personas.

Nota: Si la mezcla está muy espesa, puedes agregar un poquitito más de leche o de avena.

Mermelada de fresa: 

Para esto como las fresas no estaban muy dulces, las puse en una cazuela con poquito aceite de coco en spray y le coloque una cucharadita de miel de agave. Estuvo en el fuego lento por un par de minutos mientas machaque las fresas y todo quedo como mermelada.

Lo mejor de todo quedaron deliciosos con cero harina y son considerados Gluten-Free.

Hasta la próxima con otra receta más y si se animan a preparar estos pancakes me dejan saber.

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Para ver esta receta en ingles visita: Ambitious Kitchen

When you first read the title of this recipe some of you may think, but “ceviche” is made out of seafood. Yes you are right, but it can also be made out of chicken and tell you what it doesn’t even taste like it. Give it a try, you’ll thank me after you take that first bite!



1 Foster Farms Fresh Boneless, Skinless Chicken Breast


4 cups of water (or enough to cover the chicken breast and onion)

1/4 onion

Salt to taste


2 Roma tomatoes, cored, seeded and diced

1/2 red onion, finely diced

1/4 cup fresh cilantro leaves, finely chopped

1 habanero chili

Juice of 2 lemons

2 tablespoons olive oil

1 pinch cumin

Juice of 2 oranges

4 tablespoons ketchup

1 mango; cubed

Salt and pepper to taste


5 mint leaves



1. In a pot with water, cook the Foster Farms chicken breast with a slice of onions and salt until the internal temperature of chicken reaches at least 165°F. Always use a meat thermometer to determine the temperature.

2. Allow the chicken to cool and shred or cut into 1/2-inch cubes.

3. In a large bowl, mix tomatoes, onion, cilantro and habanero to taste with lemon juice and olive oil

4. Add chicken, cumin, orange juice and ketchup. Add mango and salt and pepper to taste.

5. Mix all ingredients.

6. Serve cold in a glass or ceramic dish.

7. Garnish with mint leaf.


These measurements will provide 5 servings.


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