Roasted Brussels Sprouts

Roasted Brussels sprouts are cooked on the outside until they are golden brown and semi soft and still crunchy in the inside. The idea is to keep them crispy (not baby food type). In my house this is a favorite vegetable for the Thanksgiving menu. This same recipe can be followed to cook other vegetables. Try this recipe with cauliflower. Roasted vegetables taste so much better than when they are steamed.


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Homemade Sauerkraut

Give it a try and make your own sauerkraut at home and ferment some vegetables. One benefit of eating kraut is that you will be getting those beneficial probiotics that support your gut health. To start getting some live active cultures in your diet start with a healthy diet and add probiotics foods such as kefir, miso soup, kimchi or sauerkraut.


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Easy Chimichurri Sauce

This chimichurri sauce from Argentina adds flavor to any meats, empanada, yuca and it can be used as dressing for vegetables. Prepare ahead of time and save it in the fridge to serve at any time.


The main ingredients are flat leaf parsley, garlic, red wine vinegar, olive oil, salt and any chile pepper. I have added swiss chard or kale to this recipe especially when using it as a salsa for dipping.  Read more

My house beet salad

Ensalada de remolacha, ensalada de betabel

Get some beets to make a colorful beet salad. Steam or bake beets wrapped in foil until tender, then peel and prepare with your regular homemade dressing, top with cheese and flat leaf parsley. This version has feta cheese, lettuce, red onion and a lemon vinaigrette with extra virgin olive oil, a splash of fresh juice from an orange, salt and pepper.

Pelando remolacha o betabel

Red beets with their beautiful red maroon color. 

Salads with homemade dressings

Salads are made to be paired with a great dressing. Did you know that it is easy and healthier to make your own at home? All you need is extra virgin olive oil, vinegar (balsamic, red wine or rice are great), salt and pepper. Other ingredients that are great to add, and will change depending on your salad ingredients, are finely chopped onion, scallions, shallots, crushed garlic, fresh lemon juice, fresh herbs such as basil, oregano and thyme. Dried herbs also work well. At the end, you can add a little mustard, honey or chopped orange (or tangerine) for a little sweetness.

As a rule of thumb, the ratio is 1 tablespoon of vinegar to 3 or 4 tablespoons of oil, but you can use less oil. When you add the oil to the vinegar and spices, add it slowly and whisk to emulsify them.
If you are in a hurry, just drizzle the oil and vinegar to your salad, as I did in the photo above. ¡Salud!

Eat a salad a day

Have you ever had vegetables go bad because you didn’t eat them in time? Make it a habit to eat one salad a day, inventing your own recipe with whatever ingredients you have in the fridge. This is a chopped chicken salad with lettuce, tomato, slices of mozzarella, sun dried tomatoes, sliced almonds and chopped basil. For a simple, light dressing I use a little extra virgin olive oil, balsamic vinegar, salt, pepper and fresh lemon juice. Do you eat a salad a day?