Aphorisms of a Dancing Girl!

Mexican Rainbow Sprinkle Cookies - Galletas de Grajea - EZ Vegan Protein Powder Cookie For Diabetics

9/8/2017

Pan Dulce
Galletas de Grajea
Mexican Rainbow Sprinkle Cookies
Vegan, Gluten Free & Grain Free

Ingredients:
1/4 cup Coconut Flour
1 scoop of Vanilla Protein Powder
2 tbsp Nut or Seed Butter
Sweetener of choice (I used 2tbsps of Agave 5)
Vegan Rainbow Sprinkles on top
about 1/4 cup of water/milk or more

Directions:
Pre-heat the oven to 350 degrees F.

In a mixing bowl, add the protein powder, nut butter, coconut flour and sweetener. Mix well.

Add water or plant-based milk 1 tablespoon at a time, knead the mixture into dough.

Cut the dough and form 2 cookies.
You can eat this cookie dough raw but I think it tastes better baked.

Put your sprinkles on a plate. Press one side of the cookie to coat the top part of the cookie.

Put the cookies on a baking sheet.

Bake for 20min.

Cool before eating.

I used SunWarrior Blend protein powder because its grain free and super delicious. I used Agave 5 for sweetener to keep the cookie low in sugar. It's a combination of Stevia and Agave.

Chilaquiles - Mexican Tofu Scramble - Vegan & Oil-Free. Easy Mexican Breakfast.

4/2/2017

Chilaquiles
Mexican Tofu Scramble
Vegan, Gluten-Free, Oil-Free

Ingredients:
1/2 cup Salsa (any kind you like)
1/2 block Extra Firm Tofu
1 tablespoon of Nutritional Yeast
a handful of Greens
2 Tortillas or Tortilla Chips
a few sprigs of Cilantro
salt to taste

Optional Toppings:
Avocado
Vegan Cheese
Vegan Crema
Extra Salsa
& more...

Directions:

To make the tostadas, you take a couple of tortillas and put them in a toaster oven. Watch them carefully to make sure they don't burn up. I like making my tostadas this way because store bought tostadas tend to be deep-fried and way too salty. I don't use oil to make them and I use a lot less salt on my own.

If you don't have a toaster oven, you can bake them at 400 degrees for 3-5 min per side.

(Optional Step)

---------------------------------------------------------------

Crumble the tofu.

Into a frying pan, add the salsa, crumbled tofu and nutritional yeast.

Scramble it up in the pan under medium heat.

Add the salt and greens. Stir it all in.

Add the tortillas/tortilla chips. Add them at the end so they don't get soggy.

Cook the whole thing for a couple of minutes.

Serve on a plate and top with cilantro and any optional toppings you like.

Chocolate Plantain Porridge - Vegan & Gluten-Free

3/21/2017

Chocolate Plantain Porridge

I used Oat Bran because its higher in protein than regular Oats but this recipe will be good no matter what kind of grain you use. This is a hearty breakfast for those days when you need a big dose of energy to start your day.

Ingredients:
1/3 cup of Oat Bran (or Rolled Oats)
1 medium Ripe Plantain (Very yellow with lots of Black spots)
1 tablespoon of Ground Flax
1 scoop of Chocolate Protein Powder
1.5 cups of Water or Plant-Based Milk
1/4 teaspoon of Vanilla Extract
a pinch of salt and cinammon

Toppings:
1/2 cup of Blackberries
1 tablespoon of Peanut Butter
1/2 tablespoon of Black Strap Molasses
1 tablespoon of Coconut Flakes
1 teaspoon of Assorted Seeds

Directions:

Combine the oats, salt and liquid into a sauce pan on the stove and cook over medium heat while stirring. Once the liquid has reduced and the oats are nearly cooked, add the plantain. Stir.

Now add the vanilla, cinnamon and ground flax. Mix it well til all the ingredients have been combined. Finish cooking the oatmeal to the consistency you like. If it's too thick, you can add a little more milk.

I topped my oats with blackberries, peanut butter, coconut flakes, assorted seeds and black strap molasses.

ATOLE - Vegan - EZ - Only 3 Ingredients - Warm Protein Smoothie

1/19/2017

Mexican Atole
A warm cornmeal porridge drink.

Vanilla Atole - 3 ingredients:
1/4 cup of Masa Harina
1 scoop of Vanilla Protein Powder
1/8 teaspoon of Ground Cinnamon
2 cups of Water

Fruit Atole - 4 ingredients:
1/4 cup of Masa Harina
1 scoop of Vanilla Protein Powder
1/8 teaspoon of Ground Cinnamon
2 cups of Water
1/2 cup of Fresh or Frozen Fruit
(blueberries, pineapple, strawberries... any fruit you like)

Optional Ingredients:
Extra Sweetener to taste
1 Cinnamon Stick for serving

Directions:

Add all the ingredients into a blender.

Pulse til smooth.

Pour into a pot.

Let it simmer over medium heat for a few minutes to thicken up.

Pour into a mug.

Top with a pinch of Cinnamon or add a Cinnamon stick.

Makes 2 (1 cup) servings.

Note: I used Sun Warrior Blend Vanilla Protein Powder.
Any protein powder will work but be careful as to how its sweetened.

Atol Shuco - 3 Ingredients - EZ - (Vegan & Gluten-Free) It's Latino Comfort Food For A Cold Day

1/5/2017

Atol Shuco
Purple Masa Harina Corn Beverage with Beans recipe
Vegan & Gluten-Free
under 300 calories

This dish is often served for breakfast or as a late nite snack.

Ingredients:
1/4 cup Purple Corn Flour (Harina de Atol Shuco)
1/2 cup of Cooked Red or Black Beans
1 tablespoon of Roasted Ground Pumpkin Seeds (Alguashte)
Salt to taste (optional)

Directions:
Sift the corn flour. This will keep it from clumping when you start to cook it.

Prepare the Alguashte paste. Take the ground pumpkin seeds and mix it in a bowl with 1-2 tablespoons of water depending on how thick you like it.

Heat up 2 cups of water on high. As it starts to get hot, lower the temperature to medium before it starts boiling. Start adding the flour and whisking it into the water. Whisk it til there are no clumps and the mixture has thickened. Add salt to taste.

Serve in a bowl. Add the beans on top and pour the pumpkin seed paste all around the bowl.

You can add more or less of the beans and paste, this just happens to be my preference.

This is often served with a red chili hot sauce but that's optional.

That's it. Hope you try it out. I'll be back soon with a Latino comfort food recipe that is Vegan, Gluten-Free, weight loss and diabetic friendly. Hasta Luego! Buen Provecho!

Check out my Youtube video on how to prepare this dish:
https://youtu.be/cHzDhQHOuoM

Simple - EZ - 4 Ingredient - Blueberry Oat Muffins (Vegan & Gluten-Free)

12/20/2016

Blueberry Oat Muffins
Vegan/Gluten-Free/Weight Loss/Diabetic Friendly
(Only 4 Ingredients)

Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1 Ripe Banana
2 tablespoons of Almond Butter (or any Nut Butter)
1/2 cup Frozen Wild Blueberries (or any fresh or dried fruit)

_______________________________________

This recipe is adjustable. Here's a few things I've added in the past. They are optional but not necessary for these to come out good.

*Optional* Possible Add-Ins:
1/2 teaspoon Baking Powder
1/4 teaspoon of Baking Soda
a pinch of salt
1/2 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
Maple Syrup or Extra Sweetener of choice
Dried Fruits or Nuts
a few whole oats for topping

Makes 8-10 muffins.

Directions:
Preheat the oven to 350 degrees and line a muffin pan with liners.

You want to start off with your banana. The riper the banana, the sweeter the muffins. Take a medium bowl and combine the banana and nut butter. I used almond butter but any nut butter will do. Use a fork to smash the two together until they are thoroughly combined.

Add the oats and combine all your ingredients together. Now add 1 cup of water and mix well.

Add any of the add-ins and mix well. Add the frozen blueberries. Make sure they are frozen, otherwise they will get smashed as you mix them in.

Evenly distribute your oatmeal mixture into your lined muffin tin. Top with a few whole oats.

Bake at 350 degrees for 30-40 minutes. Slide a toothpick in. If its dry its done, if its wet, give it more time in the oven. Bake times may vary on the oven and size of your muffins.

Let them cool completely before eating.

There's about 118 calories in each muffin. Naturally sweetened, these muffins are great if you have a sweet tooth but still watching your carbs and sugars.

Papitas Con Chorizo - Potatoes With Mexican Chorizo - Vegan, Gluten-Free, Oil-Free - Using Sweet Potatoes & Jicama

11/24/2016

Potatoes With Mexican Chorizo
Papitas Con Chorizo

Ingredients:
2 cups of chopped Potatoes
1 cup of cooked Garbanzo Beans
1 tablespoon of Chorizo Seasoning
1/2 tablespoon of Apple Cider Vinegar
a few sprigs of Cilantro
Salt to taste

In this recipe I used:
1 cup chopped Sweet Potato & 1 cup chopped Jicama

EZ Chorizo Seasoning:
3 -4 tablespoons of chile de Ancho Chile Powder
1 tablespoon of Mexican Oregano (Whole) or Regular Oregano
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika

Optional Ingredients For The Chorizo Seasoning:
1 tablespoon of Cayenne Pepper Powder
1 teaspoon Onion Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Turmeric
1/8 teaspoon Ground Cloves
1/4 teaspoon Ginger powder
1 tablespoon of dried Cilantro
2 tablespoons of crushed dried Lemon
2 teaspoons Salt

Directions

Your going to start by making the chorizo seasoning. The most important ingredient is the ancho chile. That is the flavor, the rest just enhances the flavor. You can find ancho chile at a Latino market or order it online.

Mix all your spices together. This will be more than you'll actually need in the dish. Just store the extra seasoning for future recipes.

Now chop 2 cups of potatoes. You can use any potatoes you like. I chose to use 1 cup of sweet potatoes and 1 cup of Jicama.

Take 1 cup of cooked & drained chickpeas. Using a potato masher, start mashing them til they become chunky and crumbly like chorizo. Some people like to peel the chickpeas but I just left them whole. Take a fork and mash it some more as you slowly start to add the seasoning. How much will depend on how spicy you like it. I used a little over a tablespoon. You want to make a crumbly but pasty mixture. So you'll want to add water and mix it. Add the vinegar and mix it in. Stop once you get the consistency and flavor you like.

Now the chickpea chorizo is ready to cook with the potatoes. I'm going to water saute the potatoes. You don't want to use too much water. You want to cook them but not boil them. You don't want them to get all mushy. So your going to add about 1/4 cup of water to start, as you cook, the water will evaporate and so you'll add a little bit more til your potatoes are cooked but firm... don't let them get all mushy. Keep in mind that cooked Jicama will remain crunchy no matter how much you cook it, so don't expect it to have the same texture as your sweet potato. Now you can add the chickpea chorizo to the pan. Mix it into the potato mixture til it's all covered. Heat up the mixture for a bit, add salt if you like. When done, mix in a little chopped cilantro. That's it. I like to serve mine on a bed of greens. Hope you liked this recipe. :-)

Muesli - Super EZ - Vegan & Gluten-Free

10/9/2016

Homemade Muesli
(Vegan & Gluten-Free)

Basic Recipe Ingredients:

Grains
(Gluten-Free Oats, Puffed Rice, Puffed Buckwheat, Puffed Amaranth, Quinoa Flakes...)

Nuts
(Pecans, Almonds, Cashews, Peanuts... etc)

Seeds
(Hemp, Pepitas, Sunflower, Flax, Sesame...)

Dried Fuit
(Cranberries, Raisins, Mulberries, Apricots, Coconut, Sultanas, Goji Berries...)

Spices
(Cinnamon, Salt, Nutmeg...)

You can use whatever you have in your pantry, add or subtract what you like.

As prepared in the photo, I used:
1 cup of Toasted Rolled Oats 300
1/2 cup of Mulberries 180
1/2 cup of Chopped Pecans 420
1/4 cup of Raisins 108
1/4 cup of of Pepitas 200
1/4 cup of Cranberries 140
1/4 cup of Hemp Seeds 240
1/4 cup of Sunflower Seeds 200
1/4 teaspoon of Cinnamon
2 tbsp Shredded Coconut
a pinch of Nutmeg
a pinch of Salt

Makes about 3.5 cups.

Directions:

Put all the ingredients into a container and shake til its well mixed.

Serve with milk, berries, fruit, yogurt, smoothies... etc

If you decide to toast your oats, here's how:
Pre-heat the oven to 350 degrees F. Spread the oats onto an ungreased baking sheet. Bake the oats for 10 min or until they turn golden brown. Let them cool.

Lupe's Kitchen Corner: Tofu Scramble Con Verdolagas (Purslane)

9/27/2016

Tofu Scramble
Con Verdolagas (Purslane)

Verdolagas (purslane) are popular in Mexican cooking. This edible weed is quite tasty and has many beneficial properties. Researchers have found that there are high levels of omega-3 fatty acids in purslane, at levels higher than in some fish oils, which are widely considered the best source for these beneficial fatty acids. Omega-3s are wonderful in so many ways like lowering your cholesterol. Cambrey green onions were used in this dish, they are very popular in Mexico but can be substituted with regular green onions. This makes a great breakfast/brunch dish.

Ingredients:
1 small bunch of Verdolagas (Purslane)
1/2 block of Tofu
2 Cambrey Green Onions
Salt to taste

Sauce Ingredients:
1 teaspoon of Nutritional Yeast
1/8 teaspoon of Cumin
1/8 teaspoon of Turmeric
2 tablespoons of water

Optional Toppings:
Cilantro
Salsa
Crema
Avocado
Tortillas

Directions:

Pat dry your tofu.

Chop the green onions and purslane into bite sized pieces.

Mix the sauce ingredients in a bowl and set aside.

Take a frying pan and add oil or water over medium heat. Saute the green onions til they soften.

Add the tofu and use a spatula to break it up into small crumbly pieces while cooking it over medium to low heat. Add the purslane and sauce. Stir it all in to cook for a few minutes.

I serve it with chopped up avocado, cilantro lime crema, salsa, cilantro and tortillas.

Banana Buckwheat Waffle w/Cherry Chocolate Syrup (Vegan & Gluten-Free)

8/20/2016

Banana Buckwheat Waffle
w/Cherry Chocolate Syrup
Vegan and Gluten-Free

Basic Recipe Ingredients:
1/2 cup Water (or vegan milk)
1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1 medium Banana
1/4 cup Buckwheat Groats
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda

Optional Add-Ins For More Flavor:
1/2 teaspoon Vanilla Extract
a pinch of Cinnamon
a pinch of Salt

Cherry Syrup:
1/3 cup of Cherries
2 tablespoons of Water
1/2 teaspoon of Unsweetened Cacao Powder
1/2 teaspoon of Coconut Sugar

This recipe makes 1 waffle.

Directions:
Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.

Put all the basic and optional ingredients you want into a blender. Pulse til its smooth. Wait 5-10 min.

Take a waffle maker and grease it up. Pour the batter in and let it cook.

Put the cherries, water and sugar in a pan and heat it up. Let it reduce til its syrupy. Pour it over the waffle and top with a bit of banana.

Lupe's Kitchen Corner: Gluten-Free Baking: Blueberry Crisp Squares (Vegan)

7/9/2016

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Blueberry Crisp Squares
Vegan & Gluten-Free

Ingredients

Crust:
2 cups of Gluten-Free Rolled Oats
1/4 cup of Coconut Oil
2 tablespoons of Agave Nectar
1/4 cup of Water
1/2 teaspoon of Baking Soda

Filling:
1 pound of fresh or frozen Blueberries
1 teaspoon of Arrowroot Powder (or cornstarch)

Topping:
1/2 cup of Oat Flour
2 tablespoons of Coconut Oil
1 teaspoon of ground Cinnamon
1/4 cup of Coconut Sugar

Instructions:

Preheat your oven to 350 F. Grease up an 8-inch square baking dish.

In a medium bowl, combine and mix all the crust ingredients.

Press the crust mixture onto your baking dish.

For the filling, place the blueberries on a plate and mix the arrowroot powder all around. Spread the blueberries over the crust mixture.

Note: If you do not have oat flour, you can make your own by taking rolled oats and pulsing them in a blender til they become a fine powder.

In a small bowl, mix the topping ingredients until they clump together. Sprinkle the topping over the blueberries.

Bake for 30-40 minutes.

Let them cool. Enjoy!

Lupe's Kitchen Corner: Gluten-Free Vegan Baking - Coconut Lime Baked Oatmeal Muffins (Vegan & Gluten-Free)

6/3/2016

Coconut Lime Muffins
A Baked Oatmeal Healthy Treat.
Vegan & Gluten-Free

Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1/2 cup of Apple Sauce
1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/2 teaspoon of Lime Zest
2 tablespoons of Lime Juice
1/2 teaspoon Baking Powder
1/4 cup of Unsweetened Coconut Flakes
1 cup of Water

Optional Add-Ins:
1 teaspoon of Vanilla Extract
1/4 cup Maple Syrup or Agave Nectar
1/4 teaspoon of Baking Soda

Frosting:
1/2 cup of Soaked Cashews
Juice of 1 Key Lime
1/4 cup of Shredded Coconut
1/4 cup of Agave Nectar

Topping:
Coconut Flake

Directions:
Preheat the oven to 350 degrees and line a muffin tin with liners.

Take one tablespoon of ground flax and mix it with 3 tablespoons of water to create your flax egg. Let it sit for 5 min.

In a medium bowl combine the oats, coconut flakes, baking powder, baking soda and coconut.

In a small bowl, whisk together the apple sauce, flax egg, lime juice, lime zest, vanilla, water and syrup.

Combine the wet ingredients with the dry.

Evenly distribute oatmeal mix into your lined muffin tin.

Bake at 350 degrees for 30-40 minutes or until cupcakes are just golden brown. Bake time may vary depending on the size of your cupcake tin.

Make your frosting by combining all the ingredients into a blender or food processor.
Pulse til creamy smooth.

Allow to cool for a few minutes before frosting the muffins.

Once cooled, frost the muffins and top with extra coconut flakes.

Makes 9-11 muffins.

Lupe's Kitchen: Chipotle Tofu Chilaquiles Con Verdolagas (Purslane)

5/1/2016

Chipotle Tofu Chilaquiles With Verdolagas
& Cilantro Lime Hemp Seed Crema
(Vegan & Gluten-Free)

Verdolagas (purslane) are popular in Mexican cooking but not often used in american cuisine. This edible weed is quite tasty and has many beneficial properties. Researchers have found that there are high levels of omega-3 fatty acids in purslane, at levels higher than in some fish oils, which are widely considered the best source for these beneficial fatty acids. Omega-3s are wonderful in so many ways like lowering your cholesterol. In this dish we usually use tortillas but these days I find that more and more people are using tortilla chips. I prefer using tortillas and instead of frying them, they are baked.

Ingredients to make 1 serving:
1/2 block of Extra Firm Tofu
1 small bunch of Purslane (Verdolagas)
3 Corn Tortillas
Olive Oil
Chipotle Salsa to taste

EZ Chipotle Salsa Ingredients:
1 can of Chipotles in Adobo (7 oz)
2 cups of Chopped tomatoes (or 1 can of Diced Tomatoes)
1/4 Onion
2 Garlic cloves
1/2 cup of Water
a few sprigs of Cilantro
Salt to taste

Cilantro Lime Hemp Seed Crema:
1/2 cup of Hemp Seeds
Juice of 1 Lime
a few sprigs of Cilantro
1 teaspoon of Apple Cider Vinegar
1/4 cup of Water
Salt to taste

Optional Toppings:
Avocado
Lime Wedges
Nutritional Yeast
Hemp Seed Crema
Cilantro

Directions:
Pre-heat your oven to 400 degrees Fahrenheit.

Take your tortillas and rub a little olive oil on each side. Cut them into quarters and bake for 3-5 min per side until the tortillas are crispy and golden brown.

Make your salsa by putting all the ingredients into a blender and pulse til creamy smooth.

Make your crema by putting all the ingredients into a blender and pulse til creamy smooth.

Take a frying pan and add as much salsa as you like into it. Add the tofu and use a spatula to break it up into small crumbly pieces while cooking it over medium to low heat. Add your tortillas. Let the whole mixture simmer for a few minutes. Add the purslane and stir it all in to cook for a few more min.

I serve it with chopped up avocado, cilantro lime crema, lime wedges, a sprinkle of nutritional yeast for a cheesy flavor and a sprig of cilantro.

Lupe's Kitchen Corner: EZ Homemade Granola - Only 3 ingredients

4/19/2016

EZ Homemade Granola
Only 3 ingredients

Basic Recipe Ingredients:
2 cups Rolled Oats
2 tablespoons Maple Syrup, Honey or Agave Nectar
2 tablespoons Coconut Oil

Possible Optional Add-Ins (Mix & Match):
Dried Fruit
Nuts
Cacao Powder
Vanilla Extract
Cinnamon
Sea Salt
Seeds
Shredded Coconut

Directions:
Preheat your oven to 350 degrees Fahrenheit.

Combine the maple syrup and melted coconut oil. Stir to dissolve.

Pour the syrup over the oat mixture. Stir so that everything is evenly coated.

Pour the mixture onto a well greased baking sheet. Spread it out into a thin layer.

Bake the granola for 5 minutes and then stir. Return to the oven for 5 more minutes.

Allow the granola to cool.

Lupe's Kitchen Corner: Gluten-Free & Vegan - Purple Sweet Potato Oatmeal Muffins (Gluten-Free & Vegan)

3/29/2016

Purple Sweet Potato
Baked Oatmeal Muffins

These were amazing. The recipe is very customizable to whatever fruit, nuts or seeds you have in your pantry. These muffins came out looking as though they had a slight purple tint at the top.

Basic Recipe Ingredients:
2 cups of Glutem-Free Rolled Oats
1/2 cup of cooked and mashed Purple Sweet Potatoes
2 tablespoons of Tahini
1/2 teaspoon Baking Powder
3/4 cup of Water
1/4 teaspoon of Baking Soda

Optional Add-Ins:
1/8 teaspoon salt
1 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
1/4 cup maple syrup
1/4 cup dried fruit or nuts (I used cranberries)
1/2 cups fruit (I used wild blueberries)
a few Pepitas for topping
a few whole oats for topping

Makes 8-10 muffins.

Directions:

Preheat the oven to 350 degrees and line a muffin pan with liners.

Take 1 cup of Oats and put them in a blender to pulse til it turns into powder.
Now you have your flour.

In a medium bowl combine the regular oats, oat flour, baking powder, baking soda, salt,
cinnamon and dried fruit.

In a small bowl, whisk together the tahini, water, syrup/honey, and sweet potato mash.

Combine the wet ingredients with the dry. Gently fold in your fresh fruit.

Evenly distribute oatmeal mix into your lined muffin tin.

Bake at 350 degrees for 30-40 minutes or until muffins are just golden brown. Bake time may vary depending on the size of your muffin tin.

Allow to cool for a few minutes before serving.

These muffins freeze well.

Lupe's Kitchen Corner: A Healthy Decadent Dark Chocolate Version of CHAMPURRADO (Vegan & Gluten-Free)

3/15/2016

A Healthy Decadent Dark Chocolate Version of CHAMPURRADO
(Vegan & Gluten-Free Options)

Champurrado is a very popular drink in Mexico. I decided to make a decadent version of the drink with a few extras not found in the traditional recipe. It's basically a hot chocolate drink that is thickened with Masa which is a fine cornmeal that is used to make tortillas and more. Mexican chocolate has a unique distinct flavor due to its grainy texture, mixed with masa you have a thick and creamy chocolate drink. These versions are all gluten free and vegan. I used Taza cuz they have a wonderful 85% dark chocolate that I like. Dark chocolate is considered healthy chocolate for all its wonderful benefits if you eat at least 70% dark or higher. Some of those benefits include heart health, immunity boosting, lowers bad cholesterol, packed with minerals, regulates blood pressure, antioxidant, fights anemia and much more. If you are unable to find mexican dark chocolate, you can substitute with Cacao Powder.

I've also included a couple of other recipes of what you can do with leftover Champurrado.

Ingredients:
2 Cups of Almond Milk
2 cups of Water
1/2 cup Fresh Masa
2 disks of Taza 85% Dark Mexican Stone Ground Chocolate
1/4 cup Piloncillo (Substitute Jaggery, Muscovado or Brown Sugar or Sweetener of choice)
1/8 teaspoon of ground Anise
1 Cinnamon Stick
1 teaspoon of Vanilla Extract
1/8 teaspoon of Celtic Sea Salt

Directions:

In a saucepan, heat up the water and start adding the fresh masa little by little whisking the mixture together til its creamy and smooth. Add the rest of the ingredients, cook over medium heat stirring constantly until close to boiling. Reduce heat and simmer until it's thickened to your liking. You can make it frothy by using a molinillo or a stick blender.

NOTE: If you can't get fresh masa, you can substitute with 1/2 cup Masa Harina and 1/4 cup of water that you'll blend until smooth before adding all the other ingredients. Bob's Red Mill sells a dry Masa Harina, you can also find "Maseca" in many grocery stores.

Can't find masa or maseca? You can substitue with rice or oat flour. You can quickly make your own by putting 1/2 cup Oats or a 1/2 cup Rice into a blender and pulsing til its a flour consistency. It won't taste the same but it would still be pretty good.

Champurrado
Grain Free Version

Ingredients:
2 Cups of Almond Milk
2 cups of Water
1/2 cup of Sweet Potato or Pumpkin Puree
2 disks of Taza 85% Dark Mexican Stone Ground Chocolate
1/4 cup Piloncillo (Substitute Jaggery, Muscovado or Brown Sugar or Sweetener of choice)
1/8 teaspoon of ground anise
1 Cinnamon Stick
1 teaspoon of Vanilla Extract
1/8 teaspoon of Celtic Salt

Directions:
In a saucepan, heat up the water and start adding the thick puree little by little, whisking the mixture together til its creamy and smooth. Add the rest of the ingredients, cook over medium heat stirring constantly until close to boiling. Reduce heat and simmer until it's thickened to your liking.

CHAMPURRADO SMOOTHIE
(Liquado de Champurrado)

Ingredients:
1 cup of Champurrado
1/2 Frozen Banana
1/2 cup of Strawberries
1 teaspoon of Ground Flax

Option Toppings used: Cacao Nibs and Hemp Hearts

Directions:
Put all the ingredients together in a blender and pulse til smooth.

CHAMPURRADO LATTE OR FRAPUCCINO

Ingredients:
3/4 cup of Champurrado
2-4 oz of Espresso (Substitute strongly brewed coffee)

Optional: Extra sweetener and a pinch of Cinnamon

Directions:
Fora latte, just mix the ingredients together.

If making it a Frappuccino:
Add ice & blend.

Lupe's Kitchen Corner: Brunch Dish - Melon Avocado Salad w/Balsamic Rose Glaze

3/12/2016

Brunch Dish
Melon Avocado Salad
with a Balsamic Rose Glaze

2 Recipes with Cantaloupe & Rose Water.

Ingredients:
1/4 of a Cantaloupe
1/4 cup of Non-Dairy Yogurt
1/2 Large Avocado
5 Strawberries
a handful of chopped Mint

Balsamic Rose Glaze Ingredients:
1 tablespoon of Balsamic Vinegar
1 tablespoon of Maple Syrup
1 teaspoon of Rose Water
a pinch of Cinnamon
a pinch of salt

Directions:
Peel and quarter the melon. Cut the melon into wedges.
Peel the avocado and cut it into wedges. Chop the mint.

Put the vinegar and syrup into a small frying pan. Bring to a boil. Turn the heat down and let it simmer. Stir in the cinnamon and salt. Let the mixture reduce to a syrupy glaze.
The more you reduce, the sweeter the glaze.

Arrange the melon, avocado, strawberries and yogurt onto a bowl/plate.
Drizzle with the glaze. Sprinkle with mint.

Melon Rose Milk
Thirst Quencher

Ingredients:
1/2 cup of Non-Dairy Milk
1/4 Cantaloupe (about 1 cup chopped)
1/2 tablespoon of Lime Juice
1/2 teaspoon of Rose Water
Ice Cubes
Sweetener to taste.

Directions:
Put it all into a blender. Pulse til smooth.

Lupe's Kitchen Corner: 3-Ingredient Oatmeal Bars (Vegan & Gluten-Free)

3/11/2016

3-Ingredient
Baked Oatmeal Bars

All you need are the first 3 ingredients for this recipe. It's easy, healthy and super delicious.
It's also Vegan and Gluten-Free.

I've included some optional add-ins that I feel enhance the flavor of these bars. The add-ins can be changed to a variety of items. You can add any nuts, dried fruit or spices you like. The recipe is flexible to what you enjoy or have in your pantry.

Ingredients:
3 cups Gluten-Free Rolled Oats
2 Ripe Bananas
1/4 cup Natural Peanut Butter

Optional Add-Ins as shown:
1/4 cup Craisins (or any dried fruit)
1/4 cup Coconut Flakes
1 teaspoon Vanilla Extract
1/8 teaspoon Sea Salt
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg

Directions:
Pre-heat the oven to 350 degrees Fahrenheit.

Lightly grease or line a 9 x 9 inch square baking dish.

Mash the banana and peanut butter together til it's almost liquid-like. Stir in any add-ins you want. Add the oats and stir them in.

Put the mixture into the baking dish and pat it down til it's nice and flat. Add any toppings you might want to have. I topped with coconut flakes. Bake for 30-35 min.

Let the baking pan cool, then cut the whole thing into bars.

Lupe's Kitchen Corner: Healthy Sunday Brunch With Jicama Hashbrowns & Calabacitas

2/15/2016

Jicama Hashbrowns & Calabacitas

Calabacitas is a squash stew made in Mexico that is typically served as a side dish. This is my version. I usually add beans to make it a complete meal. This is a healthy vegan dish that I hope you'll try out. I made the Jicama hashbrowns as a low cal, low carb alternative to regular ones. Jicama is amazing when cooking it as though it were a potato. One thing to keep in mind when cooking with Jicama, it'll never get soft like a potato. Once its cooked, it still retains a crunch but the taste is amazing. Jicama is almost like sweet potato but a little more subtle. Hope you try it out, Jicama has less than half the calories of potatoes.

Calabacitas Ingredients:
2 cups Squash (Zucchini or any type you like)
1 Onion
1.5 cups Corn
2 cloves of Garlic
1 de-seeded Jalapeno
2 cups of Beans (Pinto or Black)
1/2 cup of Diced Tomatoes
a handful of Chopped Cilantro
1 teaspoon of Coconut Oil
1/2 tablespoon of Mexican Oregano
1 teaspoon of Cumin
Salt and Pepper to taste

Makes 4+ servings.

Jicama Hashbrowns Ingredients:
4 cups of Shredded Jicama (1 cup per person)
1 tablespoon of Coconut Oil
Salt and Pepper to taste
Makes 4 servings.

Optional Toppings:
Avocado
Cilantro
a dash of Nutritional Yeast

Directions for Calabacitas:
Take a frying pan, add the oil over medium heat and start by cooking the onions, squash and garlic together til the onion is tender.

Add the corn, beans, tomatoes, jalapeno and spices. Simmer the mixture over low to medium heat til the mixture is cooked through.

Top with fresh chopped cilantro.

Serve with hashbrowns, avocado, cilantro and a pinch of nutritional yeast.

Directions for Hashbrowns:
Peel the Jicama. Use a box grater or a food processor to get 4 cups of shredded Jicama. Use a towel and squeeze out the excess water.

Take a frying pan and add the oil. Cook and stir the Jicama til it starts to brown up all over. It'll take about 5min. Add salt and pepper to taste.

Keep in mind that it will not look golden brown like potatoes but it will brown up a little, be careful not to burn your hashbrowns.

Lupe's Kitchen Corner: White Chocolate "Maca" Macadamia Nut Oatmeal

2/3/2016

White Chocolate "Maca"
Macadamia Nut Oatmeal

I love breakfast. This is one of my favorite oatmeal recipes. Maca has a mild nutty taste with a hint of butterscotch which goes really well with any type of chocolate you have. Maca is considered a superfood with many nutritional benefits that include an increase in energy and stamina, increased libido, improves sleep, anti-aging, balances mood, improves brain functions and more. Maca is rich in protein, vitamin B12, calcium, over 20 different fatty acids, vitamin c as well as many other vitamins and minerals. Maca is great in smoothies, shakes and juices.

This is a semi-healthy version of a white chocolate macadamia nut cookie but in oatmeal form.
This is a decadent tasting breakfast that comes out to under 500 calories with plenty of nutrition to get your day going.

Ingredients:
1/2 cup Gluten-Free Rolled Oats
1 cup Non-Dairy Milk or Water
1/2 mashed Ripe Banana
1 tablespoon of Vegan White Chocolate Chips
1 teaspoon of Maca Powder
1 teaspoon Ground Flax
1/4 teaspoon Vanilla Extract
a pinch of Cinnamon
a pinch of salt

Optional Toppings:
1/2 Banana sliced
1 tablespoon of Macadamia Nuts
1/2 teaspoon Maple Syrup
a few Vegan White Chocolate Chips
a few dried cranberries

Directions:
Combine the oats, salt and milk into a sauce pan on the stove and cook over medium heat while stirring. Once the liquid has reduced and the oats are nearly cooked, add 1/2 the white chocolate chips and mashed banana. Stir it in til its well combined.

Now add the vanilla, maca, cinnamon and ground flax. Mix it well til all the ingredients have been combined. Finish cooking the oatmeal to the consistency you like. If it's too thick, you can add a little more milk.

I topped my oatmeal with sliced banana, macadamia nuts, the rest of the white chocolate chips, a few dried cranberries and a little drizzle of maple syrup.

Lupe's Kitchen Corner: Fresh Young Coconut Smoothie

1/28/2016

Fresh Young Coconut Smoothie

Ingredients:
1 Young Thai Coconut Water & Meat
4 Dates (I used Deglet Noor type)
1 Frozen Banana
1/2 cup of Pineapple
Juice of 4 Key Limes
1 tsp Ground Flax
Sweetener of choice
a handful of greens (i.e. spinach, kale... etc...)

This made 5 cups of smoothie drink.

Directions:
Opening these coconuts is tricky so be very careful. The way I opened mine was by taking my Chef knife and digging it in to the top. I then took my hammer and banged on it til the knife went thru. I did it 4 times around the coconut til the top popped off.

I drained the water into a bowl. I then took a spoon and dug out all the coconut meat out. Clean off the brown bits from the meat as much as you can.

Put the coconut meat and water along with the rest of the ingredients into a blender and pulse til its creamy and smooth.

Lupe's Kitchen Corner: Miso Butter Succotash on Coconutty Matcha Grits

1/21/2016

Miso Butter Succotash on
Coconutty Matcha Grits

Ingredients:
1.5 cups Sweet Corn
3/4 cup Edamame
2 cloves of Garlic
2 Shallots
1/4 of a Red Pepper
1/4 of a Green Pepper
1 small thumb of Ginger
1 tbsp Mild Yellow Miso
2 tbsp Room Temperature Vegan Butter
1 tsp Maple Syrup
Salt and Pepper to taste
1/2 tbsp Coconut Oil
A handful of chopped Cilantro

Green Matcha Grits:
3/4 cup Grits
3 cup Light Coconut Milk
1.5 tsp Matcha Powder
a pinch of salt

Makes 3 servings.

Directions for Succotash:

Cook the Edamame in salted boiling water for a couple of min. Shell the edamame.

Finely dice the shallots, ginger, peppers and garlic.

Take room temperature vegan butter and mash it with the miso and maple syrup.

Take a large frying pan. Let the coconut oil melt. Saute the shallots, ginger and garlic for a few min til soft. Add the corn, peppers and edamame. Stir well and cook for a few min. Add the miso butter to the pan and let it melt while stirring it all in. Adjust the seasoning with salt and pepper to taste. Turn off the heat and top with cilantro. Mix it in, the heat will wilt it down.

Directions for Grits:
Put 3 cups of lite coconut milk into a sauce pan and let it come to a boil. Add the grits and salt. Stir well and bring the heat down to a simmer. Cook for about 15-20 min, stirring often. Once done, turn the heat off and add the Matcha powder. Mix well.

Lupe's Kitchen Corner: Mexican Hot Chocolate Oatmeal (Avena Mexicana)

1/17/2016

Mexican Hot Chocolate Oatmeal
(Avena Mexicana)

This is my way of combining Mexican hot chocolate and oatmeal. I love this recipe as it tastes truly decadent. My favorite brand of Mexican Chocolate is Taza which is Vegan and Gluten Free. This chocolate is used to make Mexican hot chocolate and its used in traditional dishes like Mole. This dish is super thick, super rich and super good.

Ingredients:
1/2 cup Rolled Oats
1 cup Non-Dairy Milk or Water
1/2 mashed Ripe Banana
2 triangles of Taza Mexican Chocolate
1/4 tsp Vanilla Extract
1 tsp Ground Flax
1/4 tsp Cinnamon
pinch of cayenne
pinch of salt

Optional Toppings:
1/2 Banana sliced
1 tbsp of Chopped Hazelnuts
a few Raspberries

Directions:
(If you can't find Mexican Chocolate then you can substitute that with 2 tbsp Of Cacao Powder.)

Combine the oats, chocolate triangles and liquid into a sauce pan on the stove and cook over medium heat while stirring. Once the liquid has reduced and the oats are nearly cooked, add the mashed banana. Stir it in til its well combined.

Now add the vanilla, chocolate, cinnamon, salt, ground flax, coco oil and cayenne. Mix it well til all the ingredients have been combined. Finish cooking the oatmeal to the consistency you like. If it's too thick, you can add a little more milk.

I topped it with sliced banana, chopped hazelnuts and raspberries.

Lupe's Kitchen Corner: ROASTED SWEET POTATOES - Stuffed 2 different ways

1/14/2016

ROASTED SWEET POTATOES
Stuffed 2 different ways

Ingredients:
Sweet Potatoes
olive oil to taste
salt to taste

Directions:
Wash the sweet potatoes. Poke a few holes on the sweet potato with a fork.
Rub olive oil and salt.
Bake at 400 degrees Fahrenheit for 45-60 min til the sweet potato is tender.

Now it's time to stuff them. Here are 2 different ways I like eating them. Each one of these recipes is measured out for 1 serving so just multiply the ingredients if you need more.

Miso Butter Stuffed Sweet Potato

Ingredients:
1 Sweet Potato
1 tbsp Room temperature Vegan Butter
2 tsp Mild Yellow Miso
1 tsp Maple Syrup

Directions:
Mix the vegan butter, miso and maple syrup together. Open your sweet potato and put the miso butter in. If you find the mixture is a little too salty from the miso, just add a little more butter.

Balsamic Glazed Blackberry Stuffed Sweet Potato

Ingredients:
1 Sweet Potato
8 Blackberries
2 tablespoons of Balsamic Vinegar
1 teaspoon Maple Syrup
a pinch of Cinnamon
2 tablespoons of Plain Coconut Yogurt

Directions:
Put the vinegar and maple syrup into a small frying pan. Bring to a boil. Turn the heat down and let it simmer. Stir in the cinnamon and Blackberries. Let the mixture reduce to a syrupy glaze. The more you reduce, the sweeter the glaze.

Take your roasted sweet potato and open it up.
Add the yogurt, pour the blackberry glaze over the potato and yogurt.

Move over pancakes, I prefer eating this at breakfast. Enjoy!

Lupe's Kitchen Corner: Sauteed Sweet Potatoes & Apples

1/3/2016

Sauteed Sweet Potatoes & Apples

This makes a great side dish, especially for brunch.

Ingredients:
2 Sweet Potatoes, peeled and diced small
1 Diced Apple
2 tbsp Chopped Pecans
1 oz of Raisins
1/2 cup of Fresh Cranberries
1 tbsp Coconut Oil
2 tbsp Maple Syrup
1/4 tsp Sea Salt
1/4 tsp Cinnamon
a pinch of grated nutmeg

Directions:
Melt the oil in a frying pan. Add the sweet potatoes, cranberries and apples. Cook on medium high til the potatoes get soft. Stir in the maple syrup, salt, cinnamon, raisins, nutmeg and pecans. Cook for 2-3 min more then serve.

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