This easy and delicious garbanzo salad is a great idea for a healthy lunch, and it will also make an amazing appetizer just before dinner.


  • 1 Can (15.5 oz) Garbanzo beans
  • 3 T Chopped Parsley
  • ½ C Chopped Red Onion
  • 1-2 Minced Jalapenos
  • 2 T Extra Virgin Olive Oil
  • 2  T Lemon Juice
  • ½ Tspn Black Pepper
  • ¼ Tspn Ground Cumin
  • ½ Tspn Garlic Powder
  • Salt
  • 1 Avocado (optional)
  • Lettuce leaves to serve (optional)

Make the Dressing:
Combine the Lemon Juice with the Extra Virgin Olive oil and season with salt, black pepper, ground cumin and garlic powder, stir well, taste the flavor and add more salt and pepper if needed.  Set aside for a minute.

Make the Salad:
In a bowl combine the Garbanzo beans with the onion, jalapeño, and parsley, toss to combine and then add in the dressing, stir so all the ingredients will get well seasoned with the dressing, taste the flavor and adjust the seasoning.

Serve over lettuces leaves and top with diced avocado.


Hi everyone! Today’s recipe is a delicious dessert that can be eaten as breakfast as well, and it’s also in the healthier side for desserts,  so if you are  on a diet, and can’t give up  a delicious looking Doughnut, these babies are exactly what you need!


  • ½ C Whole Wheat Flour
  • ½ C Oatmeal Flour
  • ⅓ C sugar
  • ¼ C + 1 T Milk
  • ¼ C Plain Lowfat Yogurt
  • 2 T Coconut Oil
  • 1 Egg
  • 1 Tsp Baking Powder
  • ¼ Tsp Nutmeg
  • Pinch of Salt
  • 2 Tsp Vanilla Extract

To Glaze: 
  • +⅓  cup Melted dark Chocolate

Preheat the oven to 350ºF (180ºC)

Whisk the egg with the milk and vanilla extract, set aside for a minute.

In a large bowl, sift the whole wheat flour, oatmeal flour, baking powder, nutmeg, salt and sugar.  Add in the coconut oil and yogurt, combine until you get a breadcrumb kind of texture.

Pour the egg mixture over the flour mixture and stir just until combined. Do not over mix.  You will have a thick and rich batter. (if it’s extremely thick, add one more tablespoon of milk!)

Pour batter into your donut pan.  And bake at 350ºF for about 8-10 minutes or until cooked.
Donuts should be light golden brown on spring back when you touched.

Let them cool completely before glazing them!

For the Glaze I just melted about ⅓ cup of dark chocolate. Then dip the donut right in the chocolate,  tap it to remove the excess chocolate.  Decorate with color sprinkles or shredded coconut!


This super easy and delicious dish will transport you all the way to Hawaii without leaving the comfort of your kitchen!  

  • 3.3 lbs. Chicken
  • ½ C Brown Sugar
  • 1 C Soy Sauce
  • 1½ C Pineapple Juice
  • 1 T minced Garlic
  • 1½ T minced Ginger
  • 1 sliced White Onion
  • 1-2 Sliced Jalapenos
  • 1½ Tsp Allspice
  • 1 Tsp Dry Oregano
  • Pinch Nutmeg
  • Pinch Cinnamon
  • 2 T Extra Virgin Olive Oil

Make the Marinade: In a large bowl combine the Brown sugar with the soy sauce, the pineapple juice, minced ginger,  minced garlic and jalapeño, season this with allspice, oregano, nutmeg and cinnamon, mix well until the sugar has dissolved and everything is well incorporated.  Set aside for a minute.

Prepare the chicken: 
If you are using boneless, skinless chicken pieces:  Trim the fat from each each piece. and  make two or three cuts on each chicken pieces, this will allow the marinade to season deeper into the meat. (the cuts don’t need to be deep!)

If you are using chicken pieces with the skin and the bone in:  Loosen the skin from each chicken piece (without removing it completely),  just loosen the skin enough to allow the marinade to get beneath the skin.  With a small knife, poke each chicken piece a  couple times each to allow the marinade to go deeper into the piece.

Marinate the chicken:
Place the chicken pieces in the same bowl with the marinade and top it with the sliced onion, make sure all the chicken pieces are well covered with the marinade. Marinate this in the refrigerator for at least 6 hours before cooking.

To Bake the chicken:
Preheat the oven to 400ºF (205ºC)  
Remove the chicken pieces from the marinade (discard the marinade) Place the chicken pieces in a baking sheet, brush the pieces with olive oil, and bake at 400ºF for about 20-35 minutes or until cooked.
The internal temperature of the cooked chicken pieces should be 165ºF (74ºC).  

The boneless chicken pieces will cook faster than the ones with the bone in. And the cooking time will also depend on the size of the chicken pieces.

Let the chicken rest for 5 minutes before serving it.

To Grill:
Prepare the Grill.
Remove the chicken from the marinade. (discard the marinade). Brush the chicken with a bit of olive oil, and grill for about 15-20 minutes or until well cooked.   I flipped the chicken pieces every 5 minutes, and brush the chicken pieces with olive oil every time I flipped them.

Let the chicken rest for about 5 minutes before serving it.


If you are short on money but you want to give your Mom something delicious and meaningful,  then bake her this pretty and delicious Lemon Cake! Its’ so easy to make and it looks so pretty, she will be very impressed you made it yourself!

Cake Ingredients:

  • ¼ C + 1 T  Milk
  • ½ Tsp Baking Powder
  • 1 Egg Yolk
  • 1 Tsp Lemon Zest
  • ½ Tsp Vanilla Extract
  • 3 T Soften Unsalted Butter
  • ¼ C Lemon Curd
  • ⅓ C Granulated Sugar
  • ½ C All Purpose Flour
  • Pinch Salt

Icing Ingredients:
  • ⅔ C Heavy Whipping Cream
  • ¼ C Powdered Sugar
  • ½ Tsp Lemon Juice
  • ¼ Tsp Lemon Extract (optional)

To decorate:
  • ¼ C Sweetened Shredded Coconut
  • 3 small Roses (candy roses) 

Preheat the oven to 350ºF (180ºC)

Butter and flour your pan. Use an individual pan, mine is  heart-shape 5 x5 pan.

To make the Cake:
In a bowl combine the flour with the baking powder and salt, stir well and set aside for a minute.

In an electric mixer, mix the milk with the butter and the egg yolk, also add in the vanilla extract and the lemon zest. Mix on high until everything is well incorporated.

Set the speed to low and add in the sugar, set the speed back to high and continue to mix on high for about three minutes or until the sugar is well dissolved and the butter has melted with the rest of the ingredients. (For about 3 minutes or so.)

Pour the batter into your prepared pan, and bake at 350ºF for about 25-35 minutes or until the cake is cooked.  You will know the cake is done when you insert a toothpick right in the middle of the cake and it comes out with a bit of bread crumbs.

Let the cake cool for about 10 minutes in the pan, then run a knife along the edges of the cake and transfer it to a rack to cool completely.

To make the Icing:
In an electric mixer, mix all the ingredients on high for about 5 minutes or until the icing is thick and fluffy.  Once the icing is done, refrigerate it until you are ready to use it.

Decorate the cake:
Once the cake is completely cold, now slice it in half horizontally, so you will end up with a two-layered cake.  

Top the bottom layer of the cake with the lemon curd,  spread the lemon curd in an nice even layer and top it with the second layer of the cake.

Now Ice the cake with a thick layer of icing. I used a small knife to spread the icing on the cake, and since I’m using shredded coconut to decorate the cake, the icing doesn't have to look perfect at all.

So After the cake is completely covered with the icing, now sprinkle toasted shredded coconut all over the surface and edges of the cake.  Decorate with the three roses. and that’s it.


If you are planning a Cinco de Mayo Fiesta or a Mexican theme fiesta, these two recipes will impress your guests without breaking your budget.

They are easy, delicious and you can prepare them the day before your party so you will have plenty of time to get ready and pamper yourself before your Mexican Fiesta.  

Tacos de Adobada are one of the most popular tacos in Mexico, they are very versatile, you can use whatever kind of meat you prefer, for this recipe I’m using ground turkey but feel free to use pork, beef,  or whatever meat you prefer, it can be made with ground meat or finely chopped meat.

To serve the tacos I’m also making an amazing Green Salsa with Avocado that goes perfectly with the tacos, this combo is meant to be, they complement each other to perfection! So please do give them a try!

Ingredients for the Meat
  • 3.3 lb. Ground Meat
  • 4-5 Guajillo chilis /Mirasol Chilis
  • 4-5 Ancho Chilis
  • ½ - ⅔  C White Vinegar
  • ½ C Water
  • ½ White Onion
  • 2-3 Garlic Cloves
  • ½ T Dry Oregano
  • 5 Cloves
  • 1 Cinnamon Sticks
  • Black Pepper
  • Salt
  • 1 C boiling Water

Ingredients for the Green Salsa:
  • 10 Tomatillos
  • 5-6 Jalapeno Peppers
  • 2 Pickled Jalapenos + 2 T of their Vinegar
  • 1 Avocado
  • 1 Garlic clove
  • ¼ C Chopped cilantro
  • ¼ C Chopped Onion
  • +Salt
  • +Black Pepper

To Serve:
  • Tortillas
  • chopped Onion
  • Chopped Cilantro
  • Lime wedges

Marinate the meat:
Remove the stems and seeds from the dry chillies.   Rub a large skillet with a bit of oil, and then toast the chiles for about 30-40 seconds on each side.  Do not burn them, or the sauce will be bitter.   Once they are toasted on both side, turn off the heat add the onion to the skillet and pour one cup of hot water over this ingredients. Let them soak in this hot water for about 15 minutes.

After 15 minutes, place everything in a blender, also add in the garlic, vinegar plus ½ cup of cold water, and season this with the cloves, the cinnamon, ½ tablespoon of dry oregano,  and salt and pepper to taste, blend on high for about 3-5 minutes or until you get a smooth sauce, then taste the flavor add more salt and pepper if needed.  Once you are happy with the flavor  pour this sauce over the meat, give it a stir, to make sure the meat is well covered with the sauce,   and marinate this in the refrigerator for at least 6 hours.  I recommend you marinate this overnight for a much stronger,  more delicious flavor.

After the meat has been marinating for at least 6 hours.  Now place it in a strainer to drain the extra liquid.

Now in a large skillet or saucepan, heat up a bit of oil and cook the meat for about 25-30 minutes stirring constantly,  you want the meat to brown a bit. There will be lots of juice coming from the meat, so just cook it until the juice is gone, and the meat is well cooked.  

Once the meat is ready, taste the flavor add more salt and pepper if needed. then you are ready to make the tacos.

Heat up the tortillas, add some f the filling right in the center of the tortilla, top it with chopped onion and chopped cilantro, serve with lime wedges and the green Salsa.

To make the Salsa:
Remove the husks from the tomatillos. Remove the stems from the peppers. Place them in a saucepan, add enough water and cook on high heat for about 15 minutes.

After 15 minutes, transfer the tomatillos and peppers to the blender , discard the water, in the blender also add in the garlic, the pickled jalapenos and about 2 tablespoons of the vinegar from the pickled jalapenos, season this with salt and pepper to taste, add about ½ cup of water and blend on high until you get a smooth sauce. Taste the flavor, add more salt and pepper if needed.

Transfer the sauce to a bowl, and add in the chopped onion the chopped cilantro and one diced avocado, stir, check the flavor and that’s it!


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