How to Make a Rainbow Salad [Recipe]

This is one of our signature year round salads. It goes great with any kind of dressing, freshly squeezed lemon juice or balsamic vinegar.I like the way it ALWAYS brightens up a plate with the beautiful array of colours. It's always a part of our Thanksgiving and Christmas meal too.

Use your discretion for how much (or little) you use of each item.
You will need:

• Romaine Lettuce
• Spinach
• Tomato
• Dried Cranberries
• Walnuts 
• Yellow Peppers 
• Carrots (shredded)
• Cucumber

You can also top with your choice of dressing. I personally like any kind of vinaigrette. Let me know what you think.

Easy, Delicious and Healthy Lunches/ Almuerzos Faciles, Ricos y Saludables

Si me siguen por instagram saben que me gusta comer...MUCHO. Y la verdad es que no me niego nada, pero se que tengo que tener un balance...

En las ultimas semanas/meses me an llegado muchos emails, tweets y mensajes por facebook y twitter preguntado "cual es tu dieta" o "pasame tu dieta" y pues la verdad es que NO TENGO DIETA. 

Mi modo de tener balance en la forma que como es que trato de almorzar un plato grande de frutas y vegetales frescos cuatro dias de la semana. A mi me encanta que el plato este lleno de colores! Como decido que voy a almorzar? Hmm pues algunas veces agarro un poco de todo y otras me decido en un color. 

Por ejemplo, el dia que comi "The Hulk" decidi comer todo verde: pistachios, kiwi, broccoli, peas y prunes. Es poquito seco y crunchy, pero un vaso GRANDE de agua ayuda hehehe.

 El segundo plato, que le puse "Spring into Summer Ensalada" lo hice hayer y consiste de: broccoli, snap peas, mangoes, fresas, cashews y un huevo duro. Le heche un poquito de vinagre balsamic y agrege unas crackers para empujar hehehe.

"HAMPS": Hummus, apples, mangoes, snap peas y fresas.

"Over the Rainbow": Este es uno de mis almuerzos favoritos hehehe. Un bagel con queso, aguacate, kiwi, snap peas, blueberries, manzanas y hummus! 

"Chomper": La verdad es que este platillo se hico porque era la unico que tenia en mi refrigerador/pantry jajaja. Hummus, zanahorias, snap peas, banana, kiwi y cashews.

No te olvides de seguirme en instagram para estar al minuto con los almuerzos faciles, ricos y saludables que combino!

Above: "The Hulk"

Above: "Spring into Summer Ensalada"

Above: "HAMPS"

Above: "Over the Rainbow"

Above: "Chomper"

BBQ Cajun Chicken and Veggies

This is one of my favorite BBQ lunches that I make for the summer. It's super easy and fast to make.This will probably make it onto my "when we have kids"   lunch menu. Hahaha, yes, I seriously have a notebook full of recipes that I have prepared myself with my family favorites! 

This BBQ lunch consists of Cajun chicken, brocollette and zucchini. I marinate the Chicken in a ziploc bag containing olive oil, salt, cajun and a bit of garlic the night before. I often slice the chicken so it cooks faster, and I put the BBQ on medium heat.

While the chicken is cooking, I get the veggies ready. I steam the brocollette  for a few minutes, so the stem gets a little tender, and then placed on the grill for about 5 minutes to get a juicy crunch. I then grab a sheet of tin foil, place the sliced zucchini on it, generously sprinkle parmesan cheese on top and then fold tinfoil up and place it on the grill for about 10 minutes. This meal takes tops 35-40 minutes. Yuuuuum!

Why Avocados Are a Staple Food in My Family´s Kitchen

I  believe my obsession started years ago when I would visit family in Honduras because they ate aguacates at any time of the day; for breakfast, lunch, dinner..and snacks! I guess because they are grown local, so they aren't very pricey and very nutritious. 

I remember my cousin's would make us breakfast, and there were always avocados involved. Whether it was fresh handmade tortillas with avocado puree inside and a few sprinkles of salt, or the traditional Honduran breakfast (see last sentence in first paragraph). 

Things haven't change much these days, I'm still an avid avocado lover and have made my husband into one. Hahaha. I guess you can say that my husband and have a slight obsession with aguacates. If they weren't so expensive I think we'd eat them everyday, LOL. The great thing about avocados is that they go with anything. For example, we make tons of spicy guacamole during the summer months to accompany la carne asada. Yumm! We also make a mean avocado salsa for our killer quesadillas and burritas. And any Hondurans reading this now, know that avocados are a staple, especially for breakfast. Mmmm, got me drooling over here just thinking of some avocados con frijolitos fritos, eggs, mantequilla and platanos fritos (or tortillas). Oh, can't forget some quajada if you're lucky or stinky cheese ahahaha. Yup, avocados are a staple food in my family's kitchen!

One of our favorite breakfast meals is the SHRIMP'n'AVOCADO benny, hashbrowns and fresh fruit, con un buen cafecito y jugo de naranja on the side. I swear, if you don't like avocados, you will after I share this great SHRIMP'n'AVOCADO recipe! Hehehe, and if you are already an avocado lover, well, this is going to blow your mind.

When we first started making eggs benedict we had no idea how to make holladaise sauce, so we Googled it and tried a four different recipes over a couple months. The best recipe for Hollandaise sauce that we have found so far, is from the Food Network. We knew how to poach eggs, so we were ready to start cookin ;)

SHRIMP'n'AVOCADO Eggs Bennedict for Two.

Ingredients:

• 2 Avocado
• Mini Shrimp- I usually grab two large handful
• 4 Poached Eggs
• Hollandaise Sauce (Click here for recipe)
• 2 English Muffins

Steps:

1. Cut, peel and mash avocados in bowl
2. Make hollandaise sauce
3. Poach eggs 
4. Boil water in pot and when it comes to a boil, turn off and throw frozen shrimp in for 5 mins
5. Toast English muffins while shrimp cooking

Assemble:

1. Spread avocado mash onto both sides of sliced English muffin (repeat 3x)
2. Place a small handful of shrimp on top of each avocado (repeat 3x)
3. Apply poached eggs on top of shrimp (repeat 3x)
4. Generously drizzle hollandaise sauce over the eggs (repeat 3x)

If you like, you can slice up some fresh fruit and pop some hashbrowns in the oven, and you'll have a great 'ol breakfast!! Enjoy and let me know if you try it out!

If you are looking for some delicious avocado recipes, check out the Avocados from Mexico website, or their Facebook fanpage, where readers are sharing their favorite avocado recipes.

Disclosure: This is part of a sponsored campaign with Avocados from Mexico and Latina Bloggers Connect. However, all opinions expressed are my own.

Sizzlin' Summer Chimol

Chimol is an essential for BBQ's, especially in the summer. It is the perfect salsita to put on your carnita asada, arroz y tortillas! Honestly, I put chimol on just about anything, even hot dogs! Hehehe.

Chimol is what Hondurans call a fresh salsa consisting of cilantro, onion, tomato, lime and salt! Mexicans (and the rest of N.America) call it "Pico de Gallo"

Chimol is super easy to make, and I promise it will be a hit at your next BBQ! During the summer months, I chop up some fresh fruit, usually mango, or peaches and throw it in! The orange color of he fruit makes the salsa very visually appealing, and it tastes so good. Time to make some summer chimol!

You will need: 

• 1 onion
• 1 bunch cilantro
• 5 tomatoes
• 1 mango
• 1 jalapeno (*If you don't like spicy, don't add)
• 2 limes 
• Salt

• Large bowl
• Knife
• Chopping board
• Wooden spoon or something to mix

1. Thoroughly wash all of your ingredients.
2. Dice tomatoes finely, add into bowl.
3. Dice onions as coarsely or as finely as you like, add into bowl.
4. Peel mango and dice it! Throw into bowl.
5. Cut the stems off the bouquet of cilantro. Chop the pile of cilantro leaves, as coarsely or as finely as you like. Add to bowl.
6. Cut the jalapeno in half and take the seeds out, dice jalapeno as coarsely or as finely as you like. I recommend chopping the jalapeno finely, that way it won't kick as fast. If you don't like spicy, or are making a "kid friendly" salsa, don't add the jalapeno.
7. Cut limes in half and squeeze juice into bowl
8. Add 2 pinches of salt into bowl, and mix with spoon. 
9. TASTE! :) If you think it needs more lemon or salt, add at your discretion! 

Hope that was easy and straight forward enough to understand!! Let me know how it goes ;)