Wednesday, February 26, 2014

Avocado Cacao Pudding

Went to visit mom yesterday to find she had a handful of Hass avocados to give me. 

(Picture of California Hass Avocado)

I thought, " What can I do with all these avocados?" I love avocados, but they have to be Florida Avicados.  

(Picture of Florida Lite Avocados)

Other than the once - a -month hair dressing treatment we usually do. What else can I do with these creamy Hass avocados? 

Bam! I thought i try and experiment that avocado chocolate pudding recipe I saw months ago in some vegan book while I waited to be checkout at a Barnes & Noble. 

The only bad thing I didn't jot down the recipe, so I whipped up this concoction. 

I must admit, I was a bit hesitant to make this pudding. The thought of avocados sweetened struck a cord of concerned. 

But thankful this vegan dessert turned out amazing. Stoked that I can enjoy this delicious dessert without the guilt. 

* Remember - portion control

I will try this recipe again but with a Florida Avocado and see how that turns out. 

In the meantime,  here is how I made it. 


2 tbsp raw cacao 
2 tbsp agave nectar
1 tbsp natural sugar crystals
1 tsp virgin coconut oil *optional
1 tsp vanilla extract
1 c coconut milk
2 medium/small ripe avocados

Toppings *optional

Dark chocolate morsels
Light whipped cream


In food processor add ingredients. Pulse to smooth out the avocados. Now add the agave, cacao, vanilla extract, coconut oil and sugar. Slowly pour the coconut milk. 

I encourage you to taste as you go along. 

Voila! Chocolate decadence! 

Plate and serve. Top with your desired toppings. 

Here I share an article on the difference between the two avocados:’s-the-difference-between-california-and-florida-avocados


Bon Apetit! 

Monday, February 24, 2014

Quick & Easy Chicken Enchiladas

The month is coming to an end. The fridge and pantry are now running low. Will be doing groceries soon, but tonight I have to create a meal with what I can find in my kitchen.

A can of salsa verde, some corn tortillas and a couple of chicken breast are  the components for a quick dish like Chicken Enchiladas. 

I find it a necessity when i go grocery shopping to grab a couple cans and other dried shelf goods for moments like now. It always saves the day.  

Lets get cooking. 


3 boneless/skinless chicken breast
1 tsp cayenne pepper
salt & black pepper to taste
2 Sazon con achiote envelopes
1 tsp chili powder
1 tsp cumin
1 tbsp dried oregano
1 tbsp dried chives
1/2 tsp smoked paprika
3 small onions diced
6 culantro leaves chopped
1 tbsp extra virgin olive oil
2 cups of water
Large pot

Corn Tortillas
Reduced breakstone sour cream
Shredded Monterey Jack cheese
Salsa verde 


In a large pot over medium high heat add oil, onions and the chicken.  Braise for about three minutes  now add all the spices ( cumin, paprika, oregano, salt, black pepper & cayenne ) including the Sazon envelopes. 

Stir to blend well then add your water. 

Cook for about 7 minutes. Adding water if needed. 

Take the chicken breast and beginning to pull apart with two forks. Return to the pot. Add chives, onions & culantro. Turn off heat. 

Warm tortillas in a skillet or in the oven first. Now assemble the enchiladas layering the tortilla with the shredded chicken and cheese. 

Fold top/open side down add more cheese on top. And heat so cheese melts. 

Garnish with salsa verde and dollop sour cream. 

Serve hot. 

Bon Apetit! 


Sunday, February 23, 2014

Organic Red Kale , golden beet veggie juice

The other day I went to Barnes & Noble for a book signing meet & greet Joe Cross from Fat, Sick & Nearly Dead. 

It was a very nice experience. Mr. Cross was quiet funny, down to earth and so inspiring. Sweetly, signed and took pictures with everyone there. 

He shared his journey as well as have a lot of insight about juicing. Also told us he 
now his juices will be carried at every Starbucks. How great is that? Excellent when you are on the go. 

Well now you know. Cold press fresh juices at Starbucks. 

Just down stairs in TriBeCa you can also find a huge Whole Foods Supermarket. 

So I planned to run in there as I waited for my car service. 

While there, I picked up some organic produce and raw cacao. Time was of an essence then, so I wasn't able to shop and look around, but I will surely return. 

The organic veggies that I picked up at Whole Foods are listed below with an (*) abstract.


1 organic red kale bunch
1 large organic golden beet
1 organic Italian flat parsley
2 organic celery stalks
2 organic carrots
1/2 organic lemon
1 inch of ginger 

This concoction was pretty yummy. The kale was stronger than the green kale but  the golden beet was much milder then the red beets I've used. 

A great addition. 

Juice it and drink on. 

Bon Apetit 

Wednesday, February 19, 2014

Avocado-egg salad on toasted wheat bread


2 hard boiled eggs diced
1/2 ripe Florida avocado squashed
1 tbsp Greek yogurt
1 tbsp fresh lemon juice
Dash of turmeric
Dash of cayenne pepper 
Salt & pepper to taste
1 tbsp chopped chives
1 tsp chopped flat parsley
1 small dill pickle diced small
4 slices of whole wheat toast 
1/2 of a celery stalk diced small

In a small bowl add avocado and squash it with a fork. Add diced eggs, chives, yogurt, parsley, celery, salt and pepper. Stir to mix throughly. 

Spoon over on the toasted bread and garnish with diced pickles. Sprinkle cayenne and turmeric. 

Excellent for a light lunch or an appetizer. 

Bon Apetit! 

Monday, February 10, 2014

Thin chicken cutlets over a bed of Spaghetti squash

Picked this winter squash (Spaghetti squash) to use as noodles today. And I am thrilled to announce that this vegetable will be a common staple in my kitchen. 

First time I use this squash. I decided to boil it in chicken stock. Because i will be incorporating this vegetable again i will try it other ways, but today we going fir the boiling method.

Well, lets go ahead and begin with the list of ingredients I used. 


1 Spaghetti squash
1 quart of homemade chicken stock
Reserve about a 1/8 or 1/4 cup
1 boneless chicken breast thinly sliced
1 large garlic clove
Salt/Pepper to taste
Good extra virgin olive oil
1 tsp unsalted butter
1/4 c sherry
1/2 c freshly grated Parmesan cheese 
Dutch oven or large pot 

Side salad: 

Ripe Florida avocado
Sliced red onion
1 c grape tomatoes halved
Extra virgin olive oil 


Wash the squash and pat dry. Use a meat clever to help you cut it lengthwise. 

You might need a hammer to help you half this baby up. 

With a fork rake to remove the seeds. Discard, dry, roast or plant your seeds. 

Now add them to your Dutch oven or large pot over med/high heat and your chicken stock. 

Let simmer for 45 - to a hour. Set your timer. Add water while it cooks if needed. 

Once cooked remove from pot and fork again to remove the fleshly Spaghetti like squash like so. Set aside. 

In another skillet over medium heat drizzle olive oil. Lay your thin chicken cutlets. These will cook really fast.

Add salt, pepper, butter, garlic and green onion. Stir with wooden spoon to coat even now add the sherry and the reserved chicken stock. 

Plate the Spaghetti squash on a platter. Sprinkle salt, pepper, good extra virgin olive oil and fresh grated Parmesan cheese. 

Now layer the chicken cutlets over the top of the squash with all the yummy goodies from the skillet you just cooked your cutlets. 

Light, easy and simply delicious! 

I paired this meal with an simple avocado tomato salad. 

Sorry for the bad lighting. 

I have to confess my family loved this meal they even licked their plates. Mmm!

Try it! Enjoy! 

Bon Apetit!