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Nuts Free Pesto What do you need? 2.5 Oz Fresh basil (70 gr pack ) 1/4 Cup roasted unsalted sunflower seeds 1/2 Cup Parmesan cheese 3/4 Cup olive oil 1 Garlic clove Salt & pepper to taste What to do? 1. Add all the ingredients on the blender and process until the seeds ara all grounded and it has the consistency of a paste 2. Add additional olive oil if you want it to be more loose Voilà! I usually keep it on my fridge and let it sit out at least 30 min before using it, so it loosen up. #mammamiatestkitchen #myuniquewayofcooking

Easiest Radishes and Cucumber salad 🥗 What do you need? 10 Radishes 1/2 English cucumber 1/2 Gala Apple 1/8 Red onion Cilantro (6-8 steams ) 1 Lime 1/8 Cup olive oil Salt and pepper to taste 1 Avocado (to serve ) What to do? Simple 1. Slice the radishes, cucumber, apple and onion as thin as you can (I used a mandolin ) 2. Julian the apples that you sliced and chop the cilantro 3. Mix the radishes, cucumbers, apples, onion and cilantro with a little salt and the juice of 1/2 lime 4. Place in the fridge until you are ready to eat. When serving dress the salad with the olive oil, the other 1/2 lime, salt and pepper to taste. I served over avocado and it was amazing... Voilà! #mammamiatestkitchen #myuniquewayofcooking

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  • Cilantro-lime coleslaw 🤩 super easy and completely vegan, because there’s no mayo in it 💖 so tastier and healthier... What do you need? 1 Bag TJ’s organic shredded green and red cabbage with carrots 1 Carrot (large ) 1/4 Red onion (chopped ) 1/4 Cup dried cranberries 1/3 Bunch fresh cilantro 1/4 Cup olive oil 1/2 Lime (juice ) 1/8 Tsp. Garlic (crushed ) Salt & pepper to taste Optional: 2 Tbsp. Roasted sunflower seeds (insulted ) What to do? 1. Chop the cabbage salad roughly 2. Peel and grate the carrot, cut the onion in small cubes, and then add them to a large bowl with the cabbage 3. Season with salt, pepper and the juice of half lime 4. Place in the fridge until you are ready to eat 5. In a blender, mix the cilantro (remove the stems ), the olive oil, the garlic and a little more salt and pepper 6. Dress the salad with the cilantro vinaigrette and mix well 7. Finally add the cranberries and sunflower seeds Voilà #mammamiatestkitchen #myuniquewayofcooking

    Caesar salad dressing without the hazard of the raw egg yolk 😳 Count me in! This is a super easy recipe for a delicious meal... What do you need? 1/2 Cup Greek yogurt (Cup of 5.3 oz ) 1 Tbsp. Dijon mustard 1 Tsp. White vinegar 1/2 Tsp. Anchovy paste 1/8 Tsp. Garlic (crushed ) Pepper to taste Note: the original recipe includes adding Parmesan cheese to the dressing, but it this case we will add it to the salad instead What to do? Super simple... 1. Measure all the ingredients and mix them all in a bowl 2. Serve over a bed of Romain lettuce, and top with Parmesan cheese and croutons Voilà! #mammamiatestkitchen #myuniquewayofcooking

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  • I have been trying to find the right word to describe this recipe, because I knew the textures and richness of this bites remind me of something I have had before... Madeleines, that’s what it is 🤩 So here is the recipe for my delish healthy carrot cake madeleines 😮 What do you need? 2 Bananas 2 Carrots (peeled and finely shredded “many colors” carrots ) 1 Cup coconut flour 1 Egg 1/2 Cup Apple sauce 1/4 Cup coconut oil (melted ) 1/4 Cup Greek yogurt 1/4 Cup + Tbsp. Water 3 Tbsp. Coconut sugar 1 Tsp. Pure almond extract 1/2 Tsp. Baking soda 1/4 Tsp. Salt What to do? 1. Preheat the oven at 350 F degrees 2. In a medium bowl, thrift and mix all the dry ingredients 3. In a large bowl, mix all the liquids starting with the mash bananas. Then add the shredded carrots to this mixture 4. Combine the dry ingredients into the bowl with all the liquids little by little with a spatula (no needs for a hand mixer ) 5. Spray a muffin baking tray with coconut oil. Make small “patties” of dough with your hands and place them in each crate 6. Bake the madeleines for 40 minutes or until fully baked Voilà! #myuniquewayofcooking #mammamiatestkitchen

    Potato salad can be colorful and tasty, all while being on the healthy side... no heavy cream or tons of mayo need it to make it creamy and delish 🤩 the recipe is 👇🏼 What do you need? 6 Teeny tiny potatoes 1 Red carrot (medium ) 1 Yellow carrot (medium ) 1/2 Cup frozen peas 1/2 Apple (Honey crisp ) 2 Tsp. Spanish onion (diced in small cubes ) 2 Tbsp. Chopped fresh cilantro 2 Tbsp. Avocado oil mayo 2 Tbsp. Olive oil 1 Tbsp. Dijon mustard 1/2 juice of a lime Salt and pepper to taste What to do? 1. Start to boil the water on a steaming pot, on hi heat 2. Peel and dice the potatoes and carrots 3. Cook the potatoes and carrots for 6 minutes, then add the peas and cook for another 4 minutes 4. In the mean time, chop the onion (about 1/8 ) and the cilantro 5. After cooking for 10 minutes, take the potatoes, carrots and peas out of the heat, transfer to a bowl and let cook 6. After 5 minutes cover the bowl and transfer to the fridge for about 30 minutes 7. Take the veggies out of the fridge, season with salt and pepper, add the onions, cilantro and diced apple and mix well. 8. In a separate bowl mix the mayo, oil, mustard and lime juice. Combine the salad with dressing and place back in the fridge for another hour or until ready to eat Voilà! #mammamiatestkitchen #myuniquewayofcooking

    I keep seeing the recipe of the ratatouille in this beautiful, colorful and playful presentation and I decided I wanted to make my own... but, I didn’t have much veggies left for this particular recipe and decided to make zucchini with the ratatouille base... while is not the same, this zucchinis are to die for 🤩 Here is the recipe 👇🏼 What do you need? 2 Zucchini 1/2 Onion, diced (Spanish ) 1/2 Red pepper, diced 1/2 Green pepper, diced 6 Tomatoes, dices 4 Thyme stems 1/4 Cup + 2 Tbsp. Olive oil 1 Tbsp. Tomato paste 2 Tbsp. Balsamic vinegar 1 1/2 Tsp. Garlic, crushed Salt and pepper to taste What to do? 1. Pre-heat the oven at 400 F 2. Dice the onion, peppers and tomatoes and slice the zucchini into thin slices 3. In a mixing bowl, combine 1/4 cup of olive oil, the balsamic vinegar, 2 stems of the thyme and 1/2 Tsp of garlic. Set aside while you cook 4. In a non-stick pan, sauté on medium-low heat the onions, peppers and tomatoes with 1 Tsp of garlic and 2 stems of thyme in 2 Tbsp of olive oil. Season with salt and pepper 5. Cook until all the veggies are soft and add the tomato paste and 1/4 cup of water. Let cook for about 5 minutes until it has the consistence of a sauce 6. Transfer the sauce to a round baking dish (mine is 8” ) and layer the sliced zucchini on top of the sauce. Drizzle the zucchini with the olive oil dressing we had set aside 7. Cover the dish with foil paper and bake for 20 minutes 8. Set your oven on broil and cook uncover for another 20 minutes or until golden brown Voilà! #mammamiatestkitchen #myuniquewayofcooking

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  • Who doesn’t like a chocolate cake? I LOVE chocolate in every shape or form. BUT the all processed and super sweet options are out of our menu. So, what do we do? Find a health yet delish option to indulge ourselves 🤩 And here is the recipe 👇🏼 What do you need? 2 Bananas 1 Cup oatmeal flour 1 Egg 1/2 Cup black chocolate chips 1/2 Cup Apple sauce 1/4 Cup unsweetened cocoa 1/4 Cup coconut oil (melted ) 1/4 Cup coconut sugar 2 Tbsp. Greek yogurt 2 Tbsp. Honey 1/2 Tsp. Baking soda 1/4 Tsp. Salt What to do? 1. Preheat the oven at 350 F degrees 2. In a medium bowl, thrift and mix all the dry ingredients 3. In a large bowl, mix all the liquids starting with the mash bananas 4. Combine the dry ingredients into the bowl with all the liquids little by little with a spatula (no needs for a hand mixer ) 5. Spray an 8 x 8 baking dish or tray with coconut oil and transfer the batter 6. Bake the cake for 45 minutes or until fully baked in the center Voilà! #myuniquewayofcooking #mammamiatestkitchen

    Vegan patè, anyone? To my surprise, this ended up being one of Mia’s favorite snacks, even knowing I have healthy chocolate cake that I baked on Tuesday 🤩 She surprises me everyday and you could surprise your guest this weekend with this healthy, meatless and delish dish. What do you need? 1 Case of creamy bella mushroom (large ) 1/4 Onion (Spanish ) 2 Scallions 1/2 Tsp. Garlic (crushed ) 3 Stems fresh thyme 1/4 Tsp. Liquid aminos or soy sauce 1/8 Cup toasted pumpkin seeds 3 Tbsp. Dry white wine or cognac (optional ) 1 Tbsp. Water 1 Tbsp. Butter, ghee or olive oil Salt and pepper to taste What to do? 1. Clean the mushrooms with a West towel or paper towel 2. Cut all the veggies in small cubes (brunoise ) 3. Heat a non-stick pan on medium high, add the butter, ghee or oil and sauté the mushrooms with all the veggies for about 4 minutes 4. Add the wine or just water and the liquid aminos and let cook until the liquid is completely evaporated 5. Let cool down and process in a good processor with the toasted pumpkin seeds until the texture is similar to a regular pâté, creamy and meaty 6. Use a container with a top with the desired shape, cover it with shrink warp, transfer the mix into it and let it set in the fridge for at least 2 hours before serving Voilà #myuniquewayofcooking #mammamiatestkitchen

    The weather is SLOWLY warming up and there is nothing better to cool down than a refreshing and healthy infusion / tea. Here is my friends recipe of the Jamaica flower and Cinnamon water or as we say in Spanish, agua de Jamaica y Canela ☀️💦 What do you need? 32 Oz. Water 1 Cinnamon stick (large ) 1/4 Cup Jamaica flowers or 5-6 dried flowers (always available in Hispanic Markets or where Mexican products are sold ) 1/4 Honey 2 Limes What to do? 1. In a large pot, bring the water to boil on med-high heat and add the cinnamon stick. Let it boil for about 5 minutes or until the stick starts to open 2. Remove the pot from the heat and add the Jamaica flowers. Let it set for about 5 min and add the honey while warm 3. Cool down and store in the fridge 4. Serve with 1/2 lime per glass for a refreshing twist or as is Voilà! #myuniquewayofcooking #mammamiatestkitchen

    Looking for inspiration 🤩 I just discover a wonderful isle at the library 💕

    As much as I learn to read labels, as much as I get concern about what we eat 😉 So here is a healthier option for BBQ sauce, not because is sugar free, but because it doesn’t have any chemicals and you can control the type and the quantity of sugar that you want to use. I have modified this recipe many times and yesterday, for the first time, I got to measure ingredients to share this recipe that I love 💕 Let’s start getting ready for grilling season 🤩 The recipe is 👇🏼 What do you need? 1/4 Red onion 1/4 Tsp garlic crushed 1/4 Tsp olive oil 1 Cup mixed wild berries 1 Tsp liquid aminos or soy sauce 1 Tsp organic tomato paste 1 Tsp Dijon mustard 1 Tbsp organic wild flower honey 3 Tsp coconut sugar 1 Mayer lemon 1 Tsp Apple sider vinegar Splash of cayenne pepper to taste 1/2 of a 1/4 tsp smoked paprika 2 Tbsp water What to do? 1. Cook the onion and garlic with olive oil on low for about 3-4 minutes, stirring occasionally to prevent from burning 2. Turn the heat up to medium low and add the frozen berries, juice of a lemon, honey and coconut sugar, and let it cook until it starts to boil 3. Add the rest of the condiments and let it boil for another 4 min 4. Reduce the heat to low, add the water, stir and cover with a lead. Let it cook for 14 minutes or until de water is completely evaporated Voilà! #myuniquewayofcooking #mammamiatestkitchen

    Who can tell me what this is? 🤷🏻‍♀️ Leave your comment below 😉 Recipe is to follow 🤩 you won’t believe it!

    Corvina with dill sauce, hearty, nutty, fresh and flavorful 🤩 quick and easy recipe for a lazy Sunday 🌞 The recipe is 👇🏼👇🏼 What do you need? 1 Corvina loin (cut in half ) 1 Tbsp. Organic butter 3 Stem fresh dill 1/4 Spanish onion (large ) 1/2 Tsp. Garlic (crushed ) 1 Lime 1/4 cup water Salt and pepper to taste What to do? 1. Season de fish filets with salt, pepper and 1/2 lime for no longer than 20 min 2. Heat a nonstick skillet on medium high 3. Add 1 Tbsp of butter and pan-fry the fish for 4-5 min each side or until golden and crispy 4. While the fish cooks, use the blender / bullet to purée the dill, onion, garlic, 1/2 lime seasoned with salt and pepper 5. Once the fish is seared, add a little of the paste to each side of the filet 6. Turn down the heat to medium, add the water and let the fish cook fully through and the sauce as well 7. Once the water evaporates, let the sauce stick to the filets by leaving it on the heat for 2-3 min I served the fish with a cold quinoa salad and my family loved it 😊 Voilà! #myuniquewayofcooking #mammamiatestkitchen

    Feed your family with your 💗 feed them to help them feel like you want them to feel. I want Mía to feel happy, energetic and strong, so that’s why I made the decision of changing my eating habits and cook everything from her, from scratch and give her whole foods ✨ If I can do it, you can do it too... #mammamiatestkitchen #myuniquewayofcooking #traderjoes #freshfood

    Someone turned two yesterday and I let her eat sugar 🤭 Once a year won’t make a big difference, but in reality she just ate a little of the frosting and she was happy 😃 She’s not into sugar 🙌🏼

    Rainbow 🌈 salad or coleslaw? Mía loved the crispness and the colors, and I loved the fact that I was feeding her a healthier version of the traditional coleslaw. Why is it healthy? Because it doesn’t have any mayo, sugar or any other sweeteners 🤩 The recipe is 👇🏼👇🏼 What do you need? 1 Bag of organic shredded green and red cabbage with carrots (I got mine from Trader Joe’s ) 1/4 Yellow onion (small ) 4 Slices of pineapple (fresh and 1” ) 2 Tbsp. Chopped cilantro (optional ) 1/3 Cup olive oil 2 Tbsp. Dijon mustard 1 Lemon Salt and pepper What to do? 1. Rinse and chopped the salad, the onion and the cilantro (I didn’t have cilantro ) 2. Cut the pineapple slices into 1” cubes 3. Mix all the vegetables in a bowl, season with the lemon and the salt and pepper to taste 4. Place in the refrigerator for at least 30 minutes, or until you are ready to serve (this way the pineapple will release all the sweetness ) 5. In a small bowl whisk the Dijon mustard until you see air bubbles, incorporate the olive oil slowly until the mix is thick and glossy 6. Toss the salad with the dressing and add the vinegar (my husband prefer the salad without the vinegar, but I like mine in the acid side 😉 ) Voilà! #myuniquewayofcooking #mammamiatestkitchen

    Asparagus fries? Wait, what? Yes, crunchy, crispy and the best way to eat them 💗 Very easy to make, and of course, no frying 🤩 Here is the recipe 👇🏼 What do you need? 1 Asparagus bunch 1 Egg 3/4 Cup organic bread crumbs 1/4 Cup Parmesan cheese 1/4 Tsp. Garlic (crushed ) 1/2 Tbsp. Oregano (dried ) Salt and pepper to taste What to do? 1. Pre-heat the oven at 400 F degrees 2. Wash the asparagus and cut the bottoms 3. In a bowl, beat the egg and add the garlic 4. On a separate bowl, mix the breadcrumbs, the cheese and the oregano and season with salt and pepper 5. Cover a baking pan with parchment or non-stick foil paper 6. Pat dry the asparagus, deep them on the egg wash and then cover them with the breadcrumbs mix 7. Transfer the asparagus to the baking sheet and drizzle with a little olive oil 8. Bake for 30 to 35 minutes Voilá Note: be creative! Add the herbs and spices you like 😉 #mammamiatestkitchen #myuniquewayofcooking