Hi everyone! Today's video is another somewhat healthy recipe, it's not a 100% healthy food, but it's healthier than other options, so hopefully you will give it a try and will love it as much as I do. I love pancakes, and I wish I could eat them every-other day, but of course they are filled with bad carbs, and fat and sugar and all those things that go directly to our thighs and belly.. so they are not a healthy option at all. But for this recipe I'm using Oat flour, so instead of having all the bad carbs in regular flour, we get all the nutrition of  Old Fashion Oats with all the flavor and deliciousness of a fluffy pancake. So hopefully you can give this one a try!

  • 1½ cups Old Fashion Oats
  • ½ cup All Purpose Flour
  • 1 Large egg
  • 1¼ cups Milk
  • 1-2 Tablespoons Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 2 Teaspoons Vanilla Extract
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 3 Tablespoons Semi-Sweet Chocolate Chips
  • 2 Tablespoons butter (optional)

In the blender, blend the old fashion oats for about 3 minutes or until it turns into flour. (very fine powder).

Now in a bowl, combine the oatmeal flour with the all purpose flour, sugar, baking powder, baking soda and salt, mix well to combined. Then add in the milk, the egg, and vanilla extract, stir together until they dry ingredients are well incorporated with the wet ingredients, and if you think your batter is too thick, feel free to add more milk. Once everything is well combined, you can stir in the chocolate chips, but if you want to control the amount of chocolate that goes into your pancakes, I recommend you add the chocolate chips individually to each pancake.

Preheat a skillet, and once it is hot, add some butter, once the butter is melted, pour some of the batter right into the skillet (if you didn't add the chocolate chips into the batter, then, now top the batter/pancake with as many chocolate chips as you like!) and cook for about 2 minutes or until the surface of your pancake is filled with bubbles, then flip around and continue to cook for another 2 more minutes or until the pancake is completely cooked!

Continue to repeat this step until all the pancakes are cooked. Serve with your favorite syrup and garnish with more butter and chocolate chips, if you like! Enjoy! 

Hi everyone! Today's recipe is a delicious Orange Pound cake. I hope you like it, it's perfect as a dessert, for breakfast, with coffee or tea, and it also makes a terrific French Toast! Enjoy!


  • 3 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 3 sticks Unsalted butter softened, (113 grams each stick)
  • 6 large Eggs at room temperature
  • 1/3 cup Orange juice at room temperature
  • 1 tablespoon Orange Zest
  • 2 teaspoons Orange extract
  • 1 teaspoon Baking Powder
  • ½ teaspoon salt.

For the Glaze:
  • ¼ cup Orange Juice
  • ¼ cup Granulated Sugar

Preheat the oven to 350ºF.

Grease and flour your pan. Set it aside until ready to use it.

In an electric mixer on low speed combine, flour, salt, baking powder, sugar and orange zest, mix until well combined. Then add in the Butter,  mix for 1 minute on low, just to get t he butter to blend with the rest of the ingredients, then add 3 eggs, one after the other, and also add in the orange juice and the orange extract. Mix on medium speed until everything is well incorporated. But do NOT over-mix, you just want to bring all the ingredients together.

Set the speed to high, then add in the rest of the eggs, one at a time, mixing for 30 seconds before you add the next egg.  After you add in the last egg, continue to mix on  high, for 30 seconds, just to combine that last egg.

Pour the batter into the pan. Do Not over fill the pan!!

Bake at 350ºF for 1 hour or until well cooked.

To make the Glaze. In a small saucepan on low heat, combine ¼ cup orange juice with ¼ cup sugar, stir together, and simmer until the sugar is dissolved. Then set aside until you are ready to use it.

As soon as the pound-cake comes out of the oven, poke the surface with a knife or a toothpick, then pour half the orange glaze over the surface of the cake, and just let it stand in the pan for another 20 minutes or so, just to cool it down. Then transfer to a plate,  brush the pound cake with the rest  of the orange glaze (on all sides) and that's it. Enjoy!

Hi everyone! Today's recipe has to be one of the easiest and most delicious recipes I have ever made! It's so flavorful and delicious that will be great for any special occasion and yet it is so easy that it's also great for any day of the week.  I hope you give it a try, I'm sure you will fall in love with this one!

Serves 4-6
  •  1 Whole Chicken cut in pieces
  • 2 beers 12oz each
  • The Juice and Zest of  2 limes
  • 3-4 Tablespoons Fresh Rosemary
  • Salt to taste and Ground Black Pepper to taste
  • 2 Tablespoons Melted Butter (optional)

Rinse the chicken with cold water. Pat it dry with paper towels. Season the chicken pieces with plenty of salt, ground black pepper to taste and the zest of two limes.  Pour one of the beers over the chicken pieces and also pour in the juice of two limes.  Then  sprinkle 1 tablespoon of the Rosemary over the chicken pieces. Now rub the rest of the Rosemary all over  the chicken flesh, below the chicken skin.

And in a small plate or bowl,combine plenty of salt and ground black pepper and rub this mixture all over the chicken pieces, on the skin and on the chicken flesh.  Now with a small knife, poke the chicken pieces a couple times each, then pour the second beer over the chicken pieces, try to pour it on the chicken flesh below the skin... just so the beer can get right into the wholes you poked on the chicken. Marinate these for at least 3 hours. For a more flavorful chicken, marinate overnight, the longer you marinate the better it will be taste.

Preheat the oven to 400ºF

Cook the chicken with the skin face down, for 20 minutes. Then flip the chicken so the skin will be facing up, and continue to cook for another 20 minutes.

Then set the oven to 450ºF. Brush the chicken with melted better, and continue to cook for another 15-20 minutes or until the chicken is well cooked.

The internal temperature of the chicken should be 170-175ºF.

Once the chicken is completely cooked. You are ready to enjoy!

Hi everyone Today's recipe goes great with Chicken or any other kind of meat. I hope you give it a try. I made this to go along with my Drunken Chicken, but I have also made this before to go with shrimp and it's even better or if you prefer, you can add a bunch of steamed vegetables and call it a vegetarian meal!  Enjoy!

Serves 3
  • 1 cup Pearl Couscous 
  • 1¼ cups Chicken Broth or water
  • 2 minced garlic cloves
  • 2 Roma Tomatoes finely chopped 
  • 2 Green Onions finely chopped
  • ½ cup Corn Kernels
  • ¼ cup finely chopped Cilantro
  • Chicken Flavor Bouillon Seasoning to taste
  • Salt to taste
  • Ground Black Pepper to taste

In a saucepan add in the chicken broth or water, with the garlic and butter, season with chicken flavor bouillon seasoning to taste, give it a quick stir, and cook on high heat until it comes to a boil. Once it's boiling, add in the couscous, set the heat to low, cover with a lid, and simmer for 8-10 minutes or until the couscous is cooked and the liquid is evaporated.

Once the couscous is done, turn off the heat, add the tomatoes, onions, corn kernels, and cilantro over  the  couscous, stir together, taste the flavor  and add salt and black pepper if needed. Then serve and Enjoy!

Hi Everyone! I hope you are all doing great! Today's recipe is a super food recipe! LOL... well I like to think that since blueberries are known as a super fruit, then blueberry muffins will also be consider super food, right? These delicious goodness are only 167 Calories each, that number is according to my Lose It App, I seriously love my Lose It app, but that's another story!  I hope you enjoy this recipe! They are great for breakfast, yum yum! And for only 167 calories, you can certainly find away to add them into your diet! Enjoy!

Makes 12

  • 2 cups All Purpose Flour
  • ½ cup Granulated Sugar
  • 1 cup Fresh Blueberries 
  • ¼ cup melted Unsalted Butter
  • 1¼ cups milk
  • Zest of 1 Orange
  • 1 Large Egg
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • Cupcake wrappers
  • Cooking Spray

Preheat Oven to 375ºF (For a Crispier Muffin Top preheat oven to 400ºF)

In a bowl, combine a couple tablespoons of flour with the blueberries (flour comes out of the 2 cups of all purpose flour we are using for this recipe! Do not use any extra flour!) Give this a quick stir and set aside until you are ready to use it.

In a large bowl, sift the rest of the flour, with the sugar, baking powder and salt. To this mixture add in the zest of one orange, stir together and set aside for a minute.

Whisk the milk, with the egg and the melted butter, whisk until well combined. Then pour this mixture into the flour mixture and stir until the dry ingredients are well incorporated with the wet ingredients.  Do not over-mix!   Slowly fold in the blueberry mixture until well combine with the rest of the batter.

Line your cupcake pan with the cupcake wrappers, spray them with cooking spray, then pour the batter into the pan. (make sure not to overfill the pan with the batter otherwise the muffin tops will run into each other!) (Feel free to sprinkle extra sugar over your muffins before baking them!)

Bake at 375ºF for about 25-30 minutes or until cooked.

For a crispier Muffin Top bake at 400ºF for about 20-25 minutes or until cooked and golden brown.

Once they are done, transfer them to a cold surface, let them cool and enjoy!

Hi everyone! Today's recipe is yet another Mexican recipe, this one is perfect for this cold weather, or any season of the year! It's a very easy and delicious Tortilla soup, this is one of the most popular dishes in Mexico, so hopefully you will decide to give it a try, I'm sure you will love it as much as I do.

Serves 4-6
  • 5 Large Roma Tomatoes cut in halves
  • ½ an onion cut into quarters
  • 3 Garlic Cloves
  • 3 Guajillo Chiles
  • 3 cups Cooked and Shredded Chicken
  • 2 cups Corn Kernels
  • 2 cups Black beans
  • 4-6 cups chicken broth or water
  • 1lb. Tortillas
  • Oil for frying
  • Chicken Flavor bouillon seasoning to taste
  • Salt to Taste
  • Ground Black Pepper to taste
  • 1 teaspoon dry Oregano
  • ½ teaspoon ground cumin

To serve:
  • Queso Fresco cut in cubes
  • Avocado cut in cubes
  • Fresh Cilantro 
  • Lime wedges

Cut the tortillas into small strips, then cut the strips into half or thirds, just they wont be too long, then fry them in plenty of oil, until they get brown on all sides. Drain them on paper towels and season them with salt and ground black pepper to taste.

Remove the stem from one of the guajillo peppers and cut this one pepper in half. Remove some of the seeds and place it aside with the tomatoes.

Now cut the other two peppers into small rings, and place them aside until you are ready to use them.

In  a large skillet or saucepan, on medium-high heat add 1 tablespoon of oil and cook the tomatoes, onion, garlic and the 1 guallijo pepper which you cut in half. Cook stirring constantly for 1 minute, just so the pepper wont get burned. After a minute remove the pepper from the skillet, but continue to cook the rest of the ingredients for around 4 more minutes or until they get softer.

Once they are soft,  place them in a blender, also add in the 1 guajillo pepper you cooked with them, and a ¼ cup cilantro, 1 teaspoon dry oregano, ½ teaspoon ground cumin, 1 tablespoon chicken flavor bouillon seasoning, and 1 cup of water, blend on high until you get a soft sauce.  Reserve the sauce for a minute.

Now in a large saucepan, on high-heat, heat up ½ tablespoon of oil, and toast the guajillo rings, for about 30 seconds, or until toasted on all sides,  be careful not to burn them! Remove from the oil. And in the same skillet (with leftover oil) add in the tomato sauce, 4-6 cups of chicken broth or water, and the shredded chicken, stir together, taste the flavor, add more chicken flavor bouillon seasoning or salt if necessary, cover the saucepan with a lid, and cook on high for about 10-15 minutes or until it comes to a boil.

Once the sauce is boiling, add in the black beans, the corn kernels, fresh cilantro to taste, give it another stir, taste the flavor again and add salt, pepper of chicken flavor bouillon if needed.  Cover with a lid, and continue to cook for 5-10 more minutes. Then serve.

To serve: Fill your bowl with the soup, add plenty of tortilla chips on top, garnish with the guajillo rings, add queso fresco, avocado, fresh cilantro and lime juice to taste.


Hi Everyone! I hope you are doing great! I want to wish you a very Happy and Prosperous New Year!  I hope this 2014 will bring you lots of joy, happiness and success in everything you do! If you are like me, you probably ate a whole lot during the holidays, and now are trying to go back to a healthy diet! So today I'm sharing with you this awesome and very healthy recipe, it only has around 220 calories per serving, it's full of flavor and nutritious and delicious ingredients that are good for your body! I hope you give it a try!

Makes 4 Stuffed peppers

  • 4 Poblano Peppers
  • 1¼ cups cooked Rice ( I used brown rice, you can use whatever rice you have leftover!)
  • ½ cup Beans (any kind you like)
  • ½ cup Corn Kernels
  • ¼ cup chopped green onions
  • ¼ chopped cilantro
  • 1 finely chopped tomato
  • 1 shredded carrot
  • ½ cup shredded Vegetarian Cheese or any cheese you like
  • 1 tablespoon Extra Virgin olive Oil
  • ½ teaspoon  minced Garlic
  • ½ teaspoon ground Cumin
  • 1 teaspoon dry Oregano
  •  Salt to taste
  • Ground Black Pepper to taste
  • 1 lime (optional)

Preheat oven to 375ºF (or you can use the microwave!)

Cook the Poblano peppers in boiling water for 3-4 minutes, just to make the a little softer. Do not over cooked them,  you don't want them to be extremely soft.  Only 4 minutes and they will have the perfect texture! Remove from the water and rinse them or place them in cold water to stop the cooking process. then set them aside for a minute.

In a large bowl, combine the Olive oil, with the garlic and the lime juice, microwave this mixture for 1 minute just so the garlic will start releasing all it's flavor, then season it with 1 teaspoon oregano, ½ teaspoon ground cumin, salt and black pepper to taste. Stir together, and add in the green onion, tomato, half of the cilantro (the rest of the cilantro is for garnish), also add in the shredded carrot, beans, rice,  corn kernels, and half of the shredded cheese, stir together until well combined, taste the flavor and add more salt and pepper if needed.

Grab the poblano peppers and with a small knife make a small opening right in the center of each poblano pepper, you want the opening/cut to be big enough to be able to fill the peppers with the rice mixture, but  be very careful not to slice the poblano peppers all the way through. You can remove the seeds from the inside of the pepper if you want. I don't really mind them, so I always leave them in there.  Now fill the peppers with the bean and rice mixture, place them in a baking dish, sprinkle the rest of the cheese over them, and bake them at 375ºF for 12-15 minutes or until well heated through.  Garnish with more shredded cheese and fresh cilantro! (If you prefer, you can place them in the microwave for about 3 minutes or until heated through.)


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