Hi everyone! Today's recipe is perfect for those of you who are on a diet, but  are not willing to give up bread at all.  This recipe is so delicious and full of flavor, and the best part is that is low in calories, low in fat and it's also whole wheat, so you can eat this delicious treat any day of the week without regrets! Enjoy

Makes 14-16 cupcakes

  • 2 C Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ C Splenda Brown Sugar Blend  (1 cup brown sugar)
  • 3/4 C coconut oil
  • 2 tsp Vanilla extract
  • 3 Large Eggs
  • ½ C Apple Sauce
  • 1 (8oz) Can Crushed Pineapple (juice and pineapple)
  • 2 C shredded Carrots
  • ½ C shredded Coconut
  • ¼ C Raisins
  • 2 T shredded Coconut to garnish  (optional)

For the Icing:
  • 8 oz low fat Cream cheese
  • 4 T Butter (56g)
  • ½  T Lemon Juice + the zest of the lemon
  • 1 tsp Vanilla extract
  • 1 C Powdered Sugar

Preheat the oven to 350ºF.

In a large bowl sift the dry ingredients: flour, salt, cinnamon, nutmeg, baking powder and baking soda, stir well and set a side for a moment.

In an electric mixer beat the coconut oil with the brown sugar, until you get a creamy grainy paste, then add in the eggs one at a time, beating each egg for at least 30 seconds.  Once the last egg is well combined with the rest of ingredients, then ad din the vanilla extract, the apple sauce, and the crushed pineapple, don't forget to also add in the juice that comes with the pineapple!  Blend on high for 30 seconds to a minute, just combine really well.   Now to this mixture, add in half the flour mixture,  and stir until combined. Do NOT over-mix!  Then add in the rest of the flour, and stir to combine, do not over-mix!!

Once the flour mixture is well incorporated with the wet ingredients, now add in the shredded carrots, coconut and raisins, toss to combine.

Line your pan with cupcake wrappers and spray them with cooking spray.  Pour the batter into your cupcake pan, and bake at 350ºF for 20-25 minutes or until cooked.

Let them cool completely before frosting them.

To make the Icing:  In an electric mixer beat all the ingredients for the icing, and beat together until you get a soft icing.  Refrigerate until you are ready to use it.

Once the cupcakes are completely cold, now you can decorate them with the icing, and garnish with more shredded coconut. 


Hi Everyone! I hope you are all doing great! Today's recipe is Baked Fish with Peach Pico de Gallo, I serve the fish in tacos, but you can serve them anyway you want, the fish and peach combo is amazing, so please do give this one a try! Enjoy!

Serves 6
Ingredients Fish tacos:
  • 2 lbs. Tilapia Fillets
  • ½ C. All Purpose Flour
  • 2/3 C. Cornmeal
  • 1 C. Panko Breadcrumbs
  • 3 Large eggs
  • 1 T. Paprika
  • 1 T. Garlic Powder
  • 1 tsp Onion Powder
  • Black Pepper to taste
  • Salt to taste
  • Tortillas to serve
  • Lime Wedges to serve
  • Avocado slices to serve
Ingredients for the Peach Pico de Gallo:
  • 1 C. finely Chopped Tomatoes
  • 2 C. finely chopped Peaches
  • ½ C. Finely chopped Cilantro
  • ½ C. Minced red Onion
  • 1 Chopped Green Bell Pepper
  • 1-2 Minced Jalapeño Peppers
  • 1½ T. Lime Juice
  • 1½ T. Honey
  • Salt to taste
  • Black Pepper to taste

(Preheat oven to 400ºF)

To make the Pico de Gallo:  Combine the Lime juice and Honey, stir well and season with salt and pepper to taste.  In a large bowl combine the rest of the ingredients, season them with the honey-lime mixture, stir together,  and add more salt and pepper if needed. Refrigerate for at least 30 minutes before serving it.

To make the Fish Tacos: Season the All Purpose flour with salt and pepper to taste, stir well and set aside for a minute.

Season the eggs with salt and pepper to taste, beat together, and set aside.

In a large bowl, combine the Cornmeal with the Panko, season with the Paprika, garlic and onion powder, add salt and pepper to taste, stir to combine.

Cut the fish fillets in half, lengthwise. Coat the fish fillets with the flour mixture, then dip them in the egg mixture and then transfer them to the Panko mixture. Press the Panko mixture really well onto the fillets, and keep on repeating these steps until you have all the fillets ready.

You can pan-fry the fillets in a bit of oil for about 2-3 minutes or each side.

Or you can Bake the fillets in a preheated oven to 400ºF for about 12-15 minutes or until cooked.

Heat up the tortillas.  Serve the fish on your tortillas, top them with the Pico de Gallo, garnish with avocado slices, and serve with lime wedges!


Hi everyone! Todays' recipe is another Mexican recipe, this one is a family recipe, so I hope you enjoy it as much as my family does.  If you like Mexican Red Asado, you will for sure love this one, there is so much flavor in this adobo, and even though I'm using chicken, you can for sure use this adobo to  marinate whatever kind of meat you like! This is  a great marinade for Pork Loing too!  This is not spicy at all, the dry chillis have so much flavor, but they are not "hot" at all. if it turns out too spicy, you can always add more tomatoes to bring the heat down a notch.

Serves 6-8
  • 8 Chicken pieces or a whole Chicken cut in pieces
  • 3 dried Ancho chilli
  • 5-6 Dried Guajillo Chillis
  • 5 Dried Puya Chillis
  • ½ small Onion cut in half
  • 2 Large Roma Tomatoes cut in quarters
  • 3 Garlic Cloves
  • 2 T Vegetable Oil
  • 1½ t Thyme (+ or - to taste)
  • 1½ t Ground Cumin  (+ or - to taste)
  • 2 t Dry Oregano  (+ or - to taste)
  • Salt to taste
  • Ground Black pepper to taste

Remove the stems and seeds from all the dry chillis. Set the chillis  aside for a minute.
In a large skillet or griddle, on medium-high heat, heat up one tablespoon of vegetable oil, then cook the onion, tomatoes and garlic for about 3-5 minutes or until they soften a bit.  Stir frequently so they wont burn! Once they are soften, remove them from the skillet.

In that same skillet, add another tablespoon of vegetable oil,  reduce the heat to low, and now toast the dry chillis for about 30-40 seconds, stirring constantly to avoid burning them. After 30-40 seconds, the chilis should be toasted on all sides, so turn off the heat and bring in the rest of the ingredients back into the skillet, (onion, tomatoes and garlic) add two cups of hot water to cover all the ingredients,  cover the skillet with a lid, and let all the ingredients soak in the hot water for about 15 minutes.

After 15 minutes, the chillis should be softer, so now place everything in a blender, in the blender also add in all the liquid in which you soak the peppers, season this with thyme, cumin, oregano salt and pepper to taste, blend on high for about 5 minutes or until everything is well combined into a very smooth sauce.  Once everything is blended, taste the flavor and add more salt and pepper if needed.

In a small container, save (reserve) about 1½ cups of the dry chili sauce, (this will be for serving).

Place the chicken in a baking dish, now with a small knife poke the chicken pieces  a couple times each, then pour the dry chilli sauce over the chicken, massage this  sauce very well onto the chicken pieces, then marinate for at least three hours before cooking.

After three hours or so,  preheat the oven to 350ºF (if you have more time, marinate the chicken  for as long as you can!)

Bake the chicken at 350ºF for 30 minutes.  After 30 minutes, set the oven temperature to 450ºF.
Remove the chicken from the oven, and baste it with the cooking liquid. Place back in the oven and continue baking at 450ºF for 20 more minutes or until the chicken is well cooked.

The internal temperature of the cooked chicken pieces should be of 165ºF.

Once the chicken comes out of the oven, baste it again with the cooking liquid, then serve.  This goes great with any kind of rice, pasta or couscous.  Don't forget to serve with more Chili Sauce on top!

The left overs make a delicious salad or sandwich!


Today's recipe is inspired by The Cheesecake Factory's Tostada Salad, one of my favorite salads of all times, so hopefully you will like this one as much as I do! Enjoy

Serves 4-6
  • I Iceberg lettuce
  • 2 C. Corn Kernels
  • 1 diced Green Bell Pepper
  • 2-3 Tomatoes cut in chunks
  • 2 C. Black Beans
  • ½ C. Diced Onion
  • ¼ C. Chopped Cilantro
  • 1 C. Shredded Cheese
  • Tortilla Strips to fry
  • +Oil for frying
  • 2 avocados

To make the dressing:
  • 1/3 C. minced tomato
  • 1 T. minced garlic
  • 1 minced Jalapeno Pepper
  • 1/3 C. Minced red onion
  • 2 T. chopped cilantro
  • 2 T. E.V.O.O.
  • 1 T. Dijon Mustard
  • 1½ T. Lime Juice
  • 1 T. Lemon Juice
  • Salt and pepper to taste

In a small bowl combine all the ingredients to make the dressing. Stir well, taste the flavor add salt and pepper to taste, if you think the dressing is too thick, feel free to add more Extra Virgin Olive Oil. Refrigerate at least 30 minutes before serving it.

Preheat plenty of vegetable oil and fry the tortilla strips. Drain them on paper towel and set aside until you are ready to use them.

To make the salad: Wash and disinfect all the vegetables.  Dry them well so the salad wont become soggy.   Chop the lettuce into small chunks.  In a large bowl toss the lettuce with the rest of the vegetables and the cheese.

Just before serving, pour the dressing over the salad, and garnish it with the tortilla chips and avocado slices!


Hi everyone, today's recipe is a delicious and healthy Couscous.  Couscous is a great alternative to pasta and rice, it has fewer calories, it's low in fat, and cholesterol and it's a good source of protein and other vitamins and antioxidants. It's a great addition to a healthy diet.

Serves 4-6
  • 1½ cups Couscous
  • 1½ cups Warm Vegetable broth or Warm Water
  • 1½ cups chopped Portobello Mushrooms
  • 2-3 minced Garlic Cloves
  • ½ cup finely chopped Onion
  • ¼ - ½ cup chopped Cilantro or Parsley
  • 3 chopped Green Onions
  • 1½ tablespoons E.V.O.O
  • Salt to taste
  • Ground Black Pepper to taste

In a large skillet on medium heat, heat up one tablespoon of EVOO and cook the garlic and onion for two minutes. After two minutes add in the chopped mushrooms  and cook for five minutes.

After five minutes, season the mushroom with salt and pepper to taste. Add in the vegetable broth or water, and bring this to a boil.  Once the liquid is boiling, reduce the heat to low, stir in the couscous, cover with a lid , and cook on low heat until the liquid is gone and the couscous is tender.

Once the couscous is cooked, add in the green onion and cilantro, stir everything with a fork, then serve.


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