Recent Post


After such a long, long time, I think my life is finally going back to normal, so here I am with a new video!
I hope you like it, I hope you can give it a try, and now I mean it, I'm back for good on Youtube and facebook! So Stay tuned for more videos!!

  • 1 lbs. Corn Tortillas
  • 2 tomatoes
  • 1 cube de tomato bouillon
  • 2-3 tbs chipotle in adobo sauce
  • 1 can tomato puree (210 g)
  • ¼ cup cilantro
  • 1 garlic clove
  • 1 small chunk of onion
  • 2 cups cooked and shredded chicken
  • Salt and pepper to taste
  • 1 - 2 cups of water
  • Grated cheese for garnish
1) In the blender add all the ingredients for the salsa (everything but the chicken, tortillas and cheese) Blend until smooth, add salt, pepper and more water if needed. Simmer until it boils, and let it boil for 5 minutes.
2)Fry the tortillas in a bit of oil, just heat them through, you don't want the tortillas to get super fried or hard, just warm them through on both sides.
3) Dip the fried tortillas into the tomato sauce, then place a bit of chicken right on the center of the tortilla and fold like a taco, keep on repeating this step until you are done.
4)In the same skillet where you heated the tortillas, now warm up the tacos for one minute on each side (this will give the tacos more texture so they won't get too saggy .
5)Add a bit of the tomato sauce on a serving dish then place the tacos right on top, then pour some more of the tomato sauce over the tacos, and that's it. 
6)Garnish with grated cheese or queso fresco and fresh cilantro and enjoy . Place them in the microwave for a minute just to melt the cheese and enjoy


Here you have a super easy and delicious healthy shake that will help you improve your digestive system, it will also help you with your skin, it will provide your body with lots of vitamins, antioxidants and fiber, it’s the perfect addition to a healthy diet. I hope you can give it a try!

  • 1 cup Papaya
  • 2 oranges (peeled and cut into quarters)
  • +Water 

Place all the ingredients in the blender and blend until well combined. 


 Hi everyone! Today's recipe is a remake of one of my old videos. (old video was removed) Hope you like it! 

  • 1 lb medium shrimp (cleaned, peeled and deveined)
  • 1 cup flour
  • 1 ½ cup dry breadcrumbs
  • ½ cup shredded coconut
  • ½ cup coconut milk
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp crushed red pepper
  • 1 egg
  • +Vegetable Oil for frying

In a large bowl combine the egg, coconut milk, 3 tablespoons of flour, season this mixture with salt, ground black pepper and crushed red pepper to taste,  mix well until you get a smooth batter. If your batter is too thick, feel free to add  3-4 tablespoons of water to thin it out a bit.)

In another bowl, combine the rest of the flour with salt and ground black pepper to taste.

In another bowl, combine the dry breadcrumbs with the Shredded coconut.

Coat the shrimp with the flour mixture on all sides, shake to remove the excess flour, then dip them in the Coconut milk batter, make sure they are well soaked with the batter, shake again to remove the excess batter, then transfer them to the breadcrumbs mixture and coat them with the breadcrumbs mixture on all sides. Press down the breadcrumbs-coconut mixture onto the shrimp.  Keep on repeating these steps until you are done.

Refrigerate them for at least 10 minutes before frying them. ( i like to refrigerate them for one hour so the coconut will stay on the shirmp! but 10 minutes is good enough!)

After an hour or so, preheat plenty of oil to a temperature of 350ºF (180ºC). Fry the shrimp for about 2 - 3 minutes or until they are cooked and golden brown on all sides. Flip them only once while they are cooking. (Shrimp cook fairly soon, so do not cook them!) 

Once they are cooked, remove them from the oil and place them on paper towels.

Serve with your favorite sauce! 


Here you have a super easy shake to make when you don't have time for a proper breakfast!


  • 1 cup milk
  • 2 tablespoons instant coffee
  • ½ cup oats
  • 1 tablespoons coffee creamer
  • 1 ripe banana

Blend everything in the blender, add ice if you want to, then serve and sprinkle with cocoa powder. Enjoy!!


Here you have another super easy and delicious Chinese Inspired dish, it is also on the healthier side, so you can eat it, without worries! Enjoy! Beef and Broccoli Stir Fry!


  • 600 g beef steak (cut in thin strips)
  • 3 cups brócoli florets
  • 1 carrots cut in juliana
  • 2-3 tbsp sesame oil
  • 3-4 tbsp soy sauce
  • 2 tbsp cornstarch
  • ½ cup beef stock
  • ½ cup water
  • 1 garlic clove
  • Dry chili de Árbol to taste
  • 3 chopped green onions
  • 1 tsp crushed red pepper
  • 2 tsp salt
  • ¼ tsp ground ginger

Mix two tablespoons of cornstarch with half a cup of beef broth, stir, until the cornstarch is well dissolved and set aside. 

Cut the beef into thin strips.  Season the beef strips with a splash of sesame oil and half a tablespoon of soy sauce, a pinch of crushed red pepper, a pinch of ground ginger  and salt and ground black pepper to taste.

Heat up the wok, add one teaspoon of sesame oil, cook the beef for 5 minutes or until well cooked.  Remove the wok from the heat. Set aside.

In the same wok, add another splash of sesame oil, then add in the minced garlic and ground ginger, add in the brócoli and the carrot, season with the rest of the salt, the red crushed red pepper and ground ginger, also add in half a cup of water and cook the vegetables until they are cooked. (if you want really soft vegetables, cook them for about 8 minutes, if you want your veggies to be crunchy, cook them for about 5 minutes). Once the vegetables are cooked add in the whole chile de árbol.

Add in the beef strips back into the wok, stir with veggies, then add in the cornstarch mixture, give it another stir, then season with one or two tablespoons of soy sauce and stir once again, taste the flavor and add more soy sauce if needed.

Garnish with the chopped green onion and sesame seed and that’s it. Enjoy!!

Here you have a healthier version of Fried Rice with Shrimp, I hope you can give it a try!


  •  2 cups cooked rice(COOKED IN SALTED WATER)
  • 1 lb medium shrimp (PEELED, CLEANED AND DEVEINED)
  • 1 cup cooked green peas
  • 3 chopped green onions
  • 1 minced garlic clove
  • 1 tsp. ground ginger (Or fresh Ginger)
  • ½ cup chopped carrots
  • 2 tbsp. sesame oil
  • ⅓ cup soy sauce
  • 1 egg
  • Black Pepper

Peel, clean and devein the shrimp.

Season the shrimp with a pinch of ground ginger and black pepper, sesame seed, a teaspoon of soy, mix until all shrimp is well seasoned.

Preheat a large skillet or wok and cook the shrimp for 4 minutes or until cooked.  Remove the shrimp from the wok.

In the same wok add in another tablespoon of sesame oil, and cook the garlic for one minute, then add in the fresh ginger or ground ginger, give it a stir, add in the carrots, and green onions, cook for one minute. Then add in one egg,  (add more sesame oil if needed) scramble the egg and cook it until the egg is well cooked.

 Then remove everything from the wok, and add  one more tablespoon of sesame oil, add in the rice and cook the white rice in the oil for one minute, then add in two tablespoons of soy sauce give it another stir, then add in the shrimp and the egg mixture back into the wok with the rice, stir, add in the peas and add in the rest of the onions and continue to stir fry for another minute, then taste the flavor add more soy sauce if needed. And that’s it. Once you are happy with the flavor you can serve it. 



Here you have a perfect recipe to start your 2023 with the right foot onto a healthier diet..

This detox juice will help you detox your body from all the fat and liquids retained from the holiday's season, also it will improve the look on your skin, will hydrate your body and will reduce your appetite. I hope you like it!!

Detox Green Juice! 


  • 1 lime
  • 1 cactus 
  • 1 celery rib
  • 1  cup of fresh pineapple

Juice all the ingredients in the Juice extractor and enjoy!  Watch the recipe -->

There will be a new recipe on healthy drinks on Mondays, a New recipe on Thursdays and  I will also share my tips and tricks on cake making and decorating twice a month!

Stay tuned!!


Here you have a super easy dessert for any day of the week or for a special occasion! I hope you can give it a try!!!


  • 700 g cream cheese
  • 180 g granulated sugar
  • 3 eggs
  • ½ cup chopped nuts
  • ¾ cup sour cream
  • 3 tbsp cornstarch
  • ½ tsp nut extract
  • 1 can 14 oz Sweetened condensed milk (dulce de leche flavored)

To make the crust:

  • 2 packs Nut flavor cookies ( 230 g)
  • 1 stick butter ( 90g)

Preheat the oven to 320ºF

Blend the cookies until well blended. (You will get a flour like consistency) 

Melt the butter.

Grease the pan with butter or shortening. 

Mix the cookie flour with the melted butter. Press this mixture  to the bottom of you pan. And set aside.

To make the filling:

In a blender or mixer, add in the cream cheese, the sugar, the eggs, a ¼ cup of chopped nuts, the sour cream, the nut extract and the cornstarch; mix or blend on low speed for 1 minute. Then Mix or blend on high speed for 3 more minutes. 

Pour the Creamcheese mixture into the pan over the crust.  Flatten it out on an even layer and bake at 320ºF for 1 hour.

After 1 hour, turn off the oven, but leave the cheesecake in the oven for 30 more minutes.

Remove the cheesecake from the oven and let it cool down before decorating it.

To decorate it:

In a small skillet, add in the Dulce de Leche Sweetened condensed milk and ¼ cup of chopped nuts, mix well and heat up for 2 or 3 minutes, if you think the mixture is too thick, feel free to add one or two tablespoons of water or milk to thin it out.  Cook on low heat for 2 minutes or until the Dulce de leche is softer and thinner.  

Spoon or pour the Dulce de Leche mix over the surface of the Cheesecake and sprinkle with more chopped nuts and that’s it.



Here you have a super healthy lunch or dinner for any day of the week! I hope you like it!!!


  • 1 lb ground beef
  • ¼ cup uncooked rice
  • 1 tbsp Chicken Flavor Bouillon seasoning
  • 1 roma tomato
  • 1 small onion
  • 1 garlic clove
  • 2 bay leaves
  • ½ cup cilantro
  • 1 tbsp extra virgin olive oil
  • 2 cups mini fusilli
  • Salt and black pepper to taste
  • Crushed red pepper (optional)

Cook the pasta according to the instructions on the package. 

To make the Meatballs:

Shred one small tomato. Shred half of a small onion. Finely chopped half a cup of cilantro. 

Mix the ground meat with the shredded tomato, the shredded onion and half of the chopped cilantro, season with one tablespoon of chicken flavored bouillon seasoning and a quarter of a cup of uncooked rice. Mix all ingredients until everything is well combined with the meat. And Make the meatballs, make them any size you want. 

To cook the meatballs:

On medium high heat, on a large skillet preheat a tablespoon of extra virgin olive oil, once the oil is hot, add i the meatballs and cook them on the first side for 4 minutes. (Do not move them constantly, just let them cook for 4 minutes on the first side)

Then flip around and cook for another 4 minutes.

Add one cup of water or broth into the skillet with the meatballs, and add in the rest of the cilantro, season with one teaspoon of chicken flavor bouillon seasoning, cover with a lid and cook for 5 minutes.

Add another cup of water or broth, and add in 2 cups of precooked vegetables, cover again with a lid and cook for 5 minutes to finish cooking the meatballs.

Remove the meatballs from the skillet. (just set them aside.)  Add the pasta into the skillet and stir with the vegetables, season with crushed red pepper, black pepper and salt to taste.  Cook for a minute or two until well heated through. Then serve.

Serve the meatballs over the pasta and enjoy!


Here you have another great recipe to feed a crowd!!


  • 5.5  beef back ribs
  • 3.3 lbs. Boneless beef Short Ribs (country style ribs)
  • 10 Guajillo Chilis
  • 10 Ancho Chilis
  • 3 tomatoes
  • 1 onion
  • 1 dark beer (1.2 lt)
  • 5 cubes of beef bouillon
  • 1 head of garlic cloves (about 15 garlic cloves)
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp whole black pepper
  • 3 bay leaves
  • Salt to taste
  • 4 tbsp vinegar

1.- Cut all the meat in chunks.

2.- In the blender add in the onion cut in chunks, plus 12 garlic cloves,3  cubes of beef bouillon seasoning, half a tablespoon of dry oregano, half a tablespoon whole cumin, half a tablespoon of whole black pepper, vinegar, 500ml of dark beer and salt to taste. Blend on high. Pour this mixture over the meat, and marinate it for at least 3 hours.

Whenever you are ready to cook the meat (at least after 3 hours)

3.-Heat up a pan, add a bit of oil and when the pan is hot, add in the meat (just the meat, no liquid) . Brown the meat until brown on all sides ( it will take about 3-4 minutes per side.)

4.- Remove the stems, seed and veins from the dry chilis. Place the dry chilis in hot water for 15 minutes to hydrate them.

5.- After 15 minutes, place the chilis in the blender, add in the tomatoes, 3 garlic cloves, 2 beef bouillon seasoning, season with ½ tsp  oregano,  ½ tsp cumin and  ½ tsp black pepper, add in the rest of the beer season with salt and blend on high until you get a soft sauce.

4.- After the meat is browned on all sides, pour the red chili sauce all over the meat, add 2 more cups of water, stir, cover with a lid and continue to cook on medium high heat until the meat is tender, it will take about 2 ½ hours. 

5.- when the meat is done, serve with fresh cilantro, onion and warm tortillas, or with some rice and macaroni salad! Enjoy!