Thursday, March 20, 2014

Avocado Dressing or Simple Guacamole

Avocados are on sale at the Mexican market so I got a few, I love cilantro, lemon and avocado!
This is a easy recipe I think any Mexican knows a different version of guacamole well this is the version of today's guacamole, I used a yellow pepper since are not as hot as Jalapenos but still gives a good kick to it.


2 small garlic gloves
1 yellow pepper or  Jalapeno
half bunch of cilantro 
1 lemon
3 small avocados
Olive oil
Salt and pepper to taste

I use the small food processor for this recipe, first put the garlic and pepper and use the grinding button on the processor, you want the seeds from the pepper to kind of pulverize. Now add the cilantro avocados, olive oil and salt and pepper to taste. When all this is mixed add the juice of the lemon and mix well. Easy! Now is ready to use as guacamole with any food or as a dressing for salad. Enjoy! 

Monday, August 12, 2013

Cauliflower Chinese rice and chipotle burguers

I brought this cauliflower rice to the Regionals party at CFUV and some people asked for the recipe, so here it is! 

My mom used to cook this for us when I was a kid, it was one of my favorite meals. I just remember asking her to cook “Chinese” rice, so this is the paleo version. I know my moms rice is good, but I really like this paleo version. I had some leftovers once and I just added 2 eggs in the morning and voila! I had a wonderful breakfast, I just realized that for breakfast I just add eggs to any leftovers. Sometimes this doesn’t end up well, but in this occasion it did!! 

“Chinese” Cauliflower rice 


¼ pound of bacon chopped (I sometimes use too much) 
2 stalks of celery cut in slices 
1 shallots or 3 green onions cut in slices 
¼ head of cabbage finely chopped 
1 cauliflower head riced 

Heat up a skillet, add the bacon to the pan. Let the bacon cook until it's brown. 
Remove the bacon from the pan, set aside and add the celery and green onions to the bacon fat, cook for around 3 minutes. 
Add the cauliflower and cabbage and mix well, cook for another 5 to 7 minutes. 
I like to add the bacon when serving. 

Chipotle Sauce 


Medium onion 
2 garlic cloves 
1 6oz can tomato sauce 
2 teaspoons chipotle pepper or more if you like spicy 
¼ cup chicken broth 

Mix all ingredients in a food processor. 

Chipotle Burgers: 

1 lb. of ground beef 
2 tablespoons chipotle sauce 

Mix the 2 tablespoons of sauce with ground beef, you may want to use plastic gloves so your hands does not get burn. (This happened to me when I used chipotle in adobo) 
When it's all welled mix, make the patties. Cook in a pan or a grill for 5 to 7  minutes. I use the George Foreman grill, I think is easier and faster. 

I eat the leftover burgers with eggs for breakfast and its one of my favorite breakfast. 

Monday, June 24, 2013

Today is salad day!

I have been craving for salad everyday for the past month, I'm surprised that I haven't lost any weight! However I been eating this salad with beef, chicken, or shrimp and I still can't get enough!

Spring Salad and Garlic Shrimp

Baby lettuces (Baby green and red romaine baby green leaf lettuce baby green butter)Spinach, Chard any kind of greens that you like.
Cilantro (I use almost half of a bunch, but I love cilantro, so it depends on your own taste.)
1 hot house or cucumber
1 yellow bell pepper
2 carrots
4 radishes
6 or 8 cherry tomatoes
1 avocado
Juice from 1 lemon
Salt and pepper

For shrimp:
3 tbs of crushed garlicclarified butter or olive oil1 pound shrimp

Reheat a pan with oil or butter. When it is hot, add the garlic. Be sure to stir occasionally so the garlic doesn't burn. When the garlic is brown, add the shrimp, then add salt and pepper to taste. When the shrimp turns pink, it is ready to set aside.1.-Mix all the greens, red lettuces, and cilantro.2- Cut the cucumber into thin slices. ( I don't peel mine, but if you like, you could peel it.)3.- Peel the carrots and use a julienne peeler to make little strips. Do the same with the radishes, or if you prefer, use a food processor. If you don't have any of these, you can cut really thin slices.4.- Cut the yellow pepper into little squares with a julianne peeler or a mandolin. I always have a hard time with it, so I just use my knife.5.- Cut the cherry tomatoes in half.
Mix all the vegetables and mix in the lemon juice and 1 tbs of olive oil, salt, and pepper to taste.Now just slice the avocado and put it on top of the salad. Then add the shrimp and enjoy!

Wednesday, June 19, 2013

First recipe

I always have people asking me for recipes from the pictures I post on Facebook, the truth is I usually cook with out measuring ingredients and I think its because that was the way I learn to cook but also its the way my grandma and my mom cooks, some times I come up with measured recipes specially when I want to share the food for some potluck or somebody keeps sending me email about certain recipe, this one was for the Crossfit Utah valley cook book. Hope you enjoy this one as much as I do!
Disclaimer: English is my second language so any mistake on grammar should be forgiven but any suggestion or correction  will be appreciated ;)

Easy Basil shrimp
1 lb shrimp
1 red pepper
1 orange pepper
1 green pepper
1 small diced purple onion
2 tsp garlic
1 acorn squash
Pepper and salt to taste
Cut acorn squash in half and cook in the oven or in a

Grill the pepper and cut in little pieces

Heat up a pan with 1 tablespoon of olive oil, cook the
onion and garlic first then add shrimp.

Stir and cook for about 5 minutes be careful since shrimp
cooks fast and if you over cook get chewy, add peppers
basil and salt to taste.
Fill acorn squash with shrimp mix and enjoy!