Vegan Pozole


As you know, My family and I are Mexicans/Canadians. I was born and raised in Mexico and moved here 8 years, my husband moved more than 20 years ago, and our kids, well.. they born here but have our Mexican blood.

Even tho I love this country as much as my own, I also want my kids to keep our Spanish language, our traditions and specially the love for our food lol! We eat Mexican food almost daily, so I’m always looking for healthier version of our dishes because I want my family to increase our veggie consumption.

I found this recipe on youtube, and being honest I wasn’t sure how my family would react, but the hubby and I love it! I didn’t give it to Mia because I knew she would not going to want to eat mushrooms, but if your kid is more open you can try. I know it does sound strange ( Pozole with mushrooms ) but the flavor is so incredible you will keep going back to this recipe!

Can’t wait to cook this for our friends!


*1 garlic

*4 green tomatoes

*1/2 chile serrano

*1/2 cup of cilantro

*2 tbps of pumpkin seeds

*1/4 of onion

*1/4 tbps of cumin

*1 tbps of oregano

*1 chile poblano

*1 cup of spinash

*1 1/2 cup of chickpeas ( you can use regular corn pozole grains instead if chickpeas sounds extreme )

*3 cups of mushrooms

In a pan, fry the green tomato, onion, garlic and seeds. Add them in a blender with 1 cup of water, the poblano pepper, the spinash, 1/2 of cilantro, 1/2 tbps of salt, the cumin, oregano and serrano pepper.

Boil the blender mix, add another 4 cups of water, the mushrooms and chickpeas.

Serve with lettuce, avocado and rabano.

I know it’s a little unique but I promise this dish won’t disappoint you!

What’s your favourite mexican dish?




Vegan Sweet Flautas


I have officially find a way to eat my flautas without feeling guilty! ( Thanks youtube! ) I knew it would be a huge hit with the kids ( Who doesn’t love sweet potato? ) but my main concern was Francisco.

Both of us have that Mexican taste, that is very difficult for us to adjust when I do changes on the food like this, but I learned that when you eat it twice, you start to love it!

This time I went to the extreme and made them with sweet potato,  so I don’t have to cook different meals for everyone ( Matias could eat only a plain sweet potato and the rest the flautas) but if you think is too much of a changes, use regular potato instead of the sweet one!

All I have to say is that you are going to be enjoying a meal FULL of veggies, that was the main goal! Here you go:

For the Flautas:

1- 1 cup of sweet potato puree ( I used around 2, boil and pure them )

2-2 tbps of green onion

3-A bunch of cilantro ( around 1 tbps )

4- Corn tortillas

5-Salt and pepper


The Salsa on the top:

1- 1 boil tomato

2- 3 GREEN tomatoes boil

3- 1 cloved of garlic

4- 1/2 cup of vegetable oil

5-4 chile chipotles ( I didn’t add this ingredient on mine, because I was scared it would be too spicy for Mia )

6- 1/4 cup of SOY chorizo ( I couldn’t find soy chorizo at Super Store, so I used the Mexican Ground beef from Yves instead )

and to Garnish:

*LOTS of Lechuga ( I used romain )

*LOTS of avocado

*Sour cream

*Black Beans

Add all of the SALSA ingredients in the blender ( yep the soy chorizo too, but first fry it for around 7 minutes in a pan or until done ).

In a pan, warm your corn tortillas first, so they don’t brake when rolling the flautas. Once done add some avocado oil ( or the one of your choice ) in a pan.

Mix the sweet potato with the cilantro, the green onion, salt and pepper. Put some on your tortilla and roll it, you can use a small stick to close them while you fry them.

When your flautas are done, put LOTS of the salsa along with the garnish.

How would you change this recipe?



Vegan Picadillo with Yves


I just want to clarify something.. we are not vegan. We are not vegetarian either. What I want for me and my family is just to moderate as much as possible our animal consumption and help a little this planet. I would say that we are like 70/30.. 70% vegan and 30% animal products, and I think 29% is because the cheese lol!

I have been so FULL lately with the two kids, but I wanted to start cooking and experimenting again so I will share with you the recipes that I approved. In Mexico we have this dish called “picadillo” and it’s super easy to make it vegan if you add your favourite substitute for ground beef. I usually buy Yves, you can find it at Superstore or even Walmart. Happy cooking all!


1 pack of Yves ground beef

1/2 onion cut in small pieces

1 potato ( cut in a small pieces)

3 carrots ( cut in small pieces)

1/2 cup of green beans

1/2 tbps of oregano

Salt, pepper and avocado oil.

For the blender mix:

4 tomatoes

1 chile chipotle ( optional, but highly recommended)

1/4 of onion

2 pieces of garlic

1 1/2 cup of water

1/4 teaspoon of cumin and salt.

Mix all the ingredients of the blender. In a pan add some avocado oil with the onions for around 3 minutes in a medium heat. Add the potato and carrots ( cut in a small cubes) for around 5 minutes before adding the “beef”. Cook for around 5 minutes. Add the green peas and the blender mix and let it cook for 15-20 minutes or until the veggies are cooked.

Favourite Holiday Smoothie


Morning loves! Smoothies are a everyday breakfast in this house lately, the reason? it’s one of the few things that BOTH Mia and Matias can eat.. another plus? it’s the only way Mia would eat spinach!

I wasn’t a fan of the idea of putting Greek yogurt on my smoothie, don’t ask me why because I don’t know.. but this one made me change my mind. If you like creamy smoothies, this is going to become your favourite as well! So here you go:

1/4 of rolled oats

150 ml of plain Greek yogurt

1 banana

1/2 cup of almond milk

1 tbps of chia

1/4 of teaspoon of cinnamon

1 tbps of honey( I used my favourite cinnamon honey flavour from  Honey Center in South Surrey)

1 tbps of peanut butter

What’s your favourite smoothie recipe?


Pepper rellenos


Good morning all! You must notice that my logo’s has changed, I’m playing with different styles in my free time to make this site prettier. As you can imagine, having 2 under 3 don’t leave much time for this project but I’m doing my best to make it work.

Today I want to share with you my Families recipe for “Pepper rellenos”. You can make chile rellenos instead, but because I give it to Mia, I decided to go with peppers. If you want to buy the regular chile relleno one, my advice is to put them in water with sugar to take out the spice if you are going to give it to your childrens.

I hope you enjoy it as much as we do!


*6 Green peppers

*1 1/2 cans of media crema ( Mexican sour cream, do not use other brand because the taste is going to be completely different. You can find this in any Latin store, if you live in the Vancouver area, “Los guerreros” would have it for sure. and sometimes you can even see it at walmart )

*Any tomato sauce, I always use the 4 cheese one that I use to cook pasta

*Mozarella or cheddar cheese to fill


Put your peppers in a pan until brown in all the sides, once done let them cold. Make a small hold in your peppers, take all the seeds out, and fill them with cheese.

Add some avocado oil to a pan, add your peppers fill with the cheese and add the rest of the ingredients along with salt.

Let them boil for around 10 min and check that the cheese is melted and that’s it! Enjoy!

Happy long weekend all!


Broccoli Quinoa Casserole


Photo credit:

It’s time to enjoy Fall/winter recipes! and this one from eatgood4life it’s perfect for this warm days! I love it because it’s vegetarian and has lots of cheese LOL!  I did modified it a little, so I’m going to share mine, but you can always go to their website for more-less ingredients.

You can probably make it vegan if you have a vegan mozzarella that you love!


  • 2 cup uncooked quinoa
  • 4 1/2 cup low-sodium vegetable stock
  • 2 tbsp pesto sauce
  • 1/2 tsp himalayan salt
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese, I used 16oz
  • 1/3 cup parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped
Preheat oven to 400F. ( I did it at 350F because I bought my dish from dollar store lol! but it worth perfectly fine ).
In a 9×13 baking rectangular dish place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.

In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto and salt. Heat mixture until boil.

Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well.

I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.

What are your favorite websites for recipes?




Sheperd’s Pie Recipe


know I’m late for the party, but this was a totally last minute! I made this pie for thanksgiving and seriously.. it is one of my best recipes! Well.. It is not my recipe lol! one of my coo workers share it with us last year and I decided to give it a try. I wanted to make it vegan or vegetarian but my mother in law bough ground beef that it was seating on my freezer for days, so I didn’t want to waste any food. Anyways, USA thanksgiving is coming and I know I have some followers there, and also it is a great side dish for Christmas so here you go:

*6 large baked potatoes

*2 tbps of butter

*1 big onion, chopped

*1/2 cup of shredded cheddar cheese

*1 tbps of avocado oil ( or any oil to cook the beef, but I like how it taste with the avocado)

*2 Pounds lean ground beef

*2 tbps of all purpose flour

*Some worcestershire

*1 Pack of brown gravy

*2 1/2 of mixed veggies ( I used carrots, green peace and corn )

*Salt and pepper

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm about 15 min. Drain and mash. Mix butter, onion and half of the cheese with the potatoes. Add salt and pepper, set aside.

Bring a large pot with water to boil the veggies. set aside.

Preheat oven to 375F.

Heat oil in a large frying pan. Add onion cook until clear. Add ground beef and cook until well browned. Add the Worcestershire, the brown gravy already made ( prepare the gravy as the instructions) and bring to a boil.

Spread the ground beef in an even layer of the bottom of the casserole dish. Next add the veggies and on the top the mash potatoes mix. Sprinkle the remaining cheese.

Baked for around 20 minutes or until golden.


What is your favourite thanksgiving recipe?

Mexican corn Soup

img_5633This is one of my Favourite Fall/winter recipes, and one of the few recipes that Mia would eat, she call it “pio pio popopo” it’s super easy to make! I love to add cheese but if you are vegan, just eat it like that! What do you need? 5 pieces of corn, 1 white onion, garlic, salt, 4 tomatoes, a bunch of cilantro, olive oil, 1 cube of knorr. In a pot, add the olive oil and fry the onion and the corn kernels, when you see the onion going brown add some water to cover the kernels and let it boil. Boil the 4 tomatoes, and put them in a blender along with the cilantro, garlic, cube of knorr and a little bit of water. Now add the mix using a strainer to incorporate with the corn and let it boil. Add salt and pepper. Happy Wednesday all!

Vegan Avocado Salad


I tried to find the Insta account where I took this recipe from but failed. The only 2 changes I made was, instead of regular mayo I used a vegan one, and I didn’t add cucumber because Mia doesn’t like it, but that would give it an extra plus! I used 1 cup of fusilli pasta, vegan mayo, 1 avocado, cherry tomatoes, and some chives! So easy and quick to make! I don’t like the fact that Mia it’s a super picky eater right now, I have very limited

Options! But I got soo happy today when she finallyyyyy eat and like a taco! She love the beans tacos from la Taqueria! And i’m on a serious mission of finding this recipe! Seriously! Their beans are amazing!! If you haven’t try them you have to!! Happy Sunday all!

Veggie Tuna Recipe..

Before my mom left, I asked her if she could leave my freezer full of food, so she asked me what I wanted, I was craving and eating a lot of tuna not sure why, so suddendly I remember this dish that she used to make, if you are a tuna lover you are going to like it for sure! What do you need? Carrots, potato, green peas, tuna cans, green olives. And for the salsa: tomato, onions, salt, 1 teaspoon of olive oil and garlic. To make the salsa add the ingredients in the blender, leave it on the side. Cut the veggies in a very small pieces so they can cook easily or you can cook the potatoes and carrots first, then cut them in small pieces and put them to fry in the pan, once they are soft add the tuna, green peas, olives and salsa, let it heat. You can combine it with rice or quinoa! This is a perfect low calorie dish with tons of nutrition if you are counting your calories! Happy Healthy Monday all!

Mango Lassi

Yumm yumm! I really wanted to try this recipe because I seriously became fan a couple months ago ( yeeep, I had it writting in my cellphone since MARCH! ) when I went to eat at east is east restaurant in Vancouver. My friend Myriam took me to this restaurant, and she ordered this drink and it catched my attention the ingredients so I decided to try it, I just had a little because Mia finished all! So I wrote down the ingredients and decided to do it at home, and it was a totally success! It’s sooo easy to make and so refreshing for this hot days! This typical Indian drink can be your healthy ice cream! So what do you need? 1 cup of Frozen mango, 1 cup of plain yogurth( myself I replaced the plain one with what I had on my fridge, Mango Activia), 4 teaspoons of honey ( If you are using the mango Activia, you don’t have to add honey, as it already has sugar), and Ice. That’s it!! Everything on the blender and vuolaa! You can add some spices like cardamom or a little bit or turmeric! I’m only sharing with you the recipes that I really like, I hope this one become your favourite for the summer! What’s your favourite restaurant recipe?

Tia Nora Muffins..

I hate that I didn’t take a good pic of these because they were so damn good! But anyways, let’s focus what is important! They are healthy, delicious and so easy to make. Ingredientes: 1 cup of cooked Cauliflower, 1 cup of cooked Broccoli, cheese, salt, pepper and 3 eggs. Mix everything and put it in the oven in a muffin pan at 350F for around 20-30 min. Or until done. I used cheddar cheese but you can try goat cheese! That’s it!! Only 4 ingredients! Perfect for breakfast or snack to go! Happy Saturday all!

Little Bunny muffins..

Haaallo! And the answer is NO! I’m not at Home blogging and baking.. I’m at the hospital breastfeeding and blogging lol! We had to stay one more night to make sure our little bunny is fine, and I can’t wait to share all of the details on his birth experience but i’ll wait until we are at home settle. For now I want to share with you this delicious and nutritious recipe that I got from instagram, that it was a success with the whole family last week! They are a perfect snack or a great to go breakfast! Ingredients: 1 cup of carrots, 1 apple, 1/4 cup of maple syrup, 1 egg, 1/2 cup of peanut butter, 1 larga banana, 1/2 tsbp of vanilla, 1/2 cup of oats, 2 teaspoon of chia seeds, 1 teaspoon of baking powder, 1 tsp of himalayan salt, 1 1/2 tsp of organic cinnamon, 3/4 tsp of ground ginger, raisins and walnuts. Directions: in a food processor combine all the wet ingredients ( carrots, apple, banana, vanilla, honey, peanut butter and egg ). Next combine all the dry ingredients and give a good grind. Put the mix in a muffin cups and bake in the oven for 20 min. At 375F or until ready. Enjoy!! Happy Friyay all! 

Recipe: Kale And chickpeas Salad

One of the reasons why I love Woodenspoon in White rock, is because they have this fresh Salad that I love so much! I knew I would not get the recipe, so I decided to try to make it myself with the ingredients that I saw. This is another quick and fresh recipe perfect for the Spring/Summer times. I know i’ve been using lots of chickpeas on my recipes lately, it’s just that I love them so much! And because in this house we rarely eat meat, I have to come up with Vegetarian dishes a lot! Anyways, it’s super simple, in a bowl just mix: 2 cans of organic chickpeas, red onion, red pepper, Organic Fetta cheese, lots of fresh Kale, Himalayan salt and Olive oil. If you like pepper add some as well. Everything mix and ta taaaan! You have a delicious and nutrutious side dish! I eat it with my Favourite lime and pepper wild salmon from Choices. What are your quick and easy recipes? 

Roadted sweet Potato and Chickpea Curry

Nom nom nom! I found this vegan, Gluten free, soy free recipe on Live_minimal Instagram and I new I needed to try it! Mia is not into Indian food yet, but Francisco and I had like 3 plates each lol! Super easy to make and under 10 ingredients! What do you need? 2 Organic chickpeas can, Sweet potato, Organic coconut milk, Red curry paste, Cilantro, and basmati rice. I cutted the sweet potato and put it in the oven with coconut oil and salt until roasted. Then in a pan I added the roasted sweet potato, 2 medium can of organic chickpeas or 1 big one, 2 tbps of red curry paste ( you can add more depending of how strong you want the flavour to be), and the organic coconut milk and ta tann, that’s it! That simple! I combine it with Cilantro and basmati rice like the one on her Instagram and it was the best idea ever! The combination of the flavours makes this dish the perfect choice for a warm, rainy day! If you love Indian food as much as I do, give it a try! Happy Sunday all!

Vegan Tostadas..

I don’t know why, but lately everything for me has to be fast and simple lol! Specially if we are talking about food. I really don’t find time or energy to cook and hands down to all the moms out there with more than one kid.. I have no idea what are we going to eat when Matias gets here. I found this amazing Chinese restaurant with delivery a block from my home, and I suspect is going to be my best friend soon! BUT in the meantime, i’m trying to get as much as simple and quick recipes as possible. I found this over the Internet and even tho it took me time to chop the veggies, it wasn’t more than 10 min and that my friends is a win! Plus I can say that this tostadas are Vegan and Gluten free lol!!! So what did I use? Simple gluten free tostadas, organic beans from a Can ( I like to make my own beans, specially because Mia loves to eat them just with water and onions but I like to have a couple of cans just for emergencies), avocado ( this is the key ingredient ), romaine, cabbage ( it would be better if you use the purple one), onions, tomatoes and cilantro. That’s it! It cannot get more simple as that! It’s such a quick, simple recipe that provides nutrition without sacrifising the taste. Do you have recipes like this? Please share them! Happy Thursday all!

Easy peasy Lazy Sandwich..

It’s been an amazing Lazy sunday so far! We slept until 11:20 am, I woke up and breakfast was ready ( thank’s daddas ) we took Mia to the Surrey art Gallery for their family Sunday and now is cleaning time! No time for cooking so I decided to go for a quick, easy and nutritious recipe. This is my first time making this salad and I love it! It took me 5 min to make, it’s completly vegan. So what do you need? Avocado ( I used 2) 1 can of chickpeas, white onions, cilantro, salt,pepper  and lime ( I used 1/2). That’s it! You can eat it with bread like me, or chips or make a wrapp. Love this type of recipes and I think this is what i’m going to be cooking with this baby comes. Have a great day all!


Cazuela de la abuela ..

This is my dad’s favourite dish, and my hubby favourite dish from me. The first time he tried it, my mom made ir for him and he finished 3 plates in 10 min. So I knew I had to steal this recipe from my mother. It’s been years since the last time I made cazuela but in our recent trip to Granville Island I saw the meat needed for this dish so I decided to make it, and as expected the hubby love it and even my vegetarian toddler couldn’t stop saying “yumm mommy” lol! She ate it without the meat but I was soo happy that she was eating all those veggies. It is so simple to make! I made a looot to last for a week, you can even freeze it if you want. What do you need? Beef Oxtails ( I bought 6 pieces, this is the perfect one to make cazuela because the bones are the ones giving this veggie soup the taste ) 3 potatoes, 3 carrots, 3 zucchinis, 3 yellow corn, 1 big can of chickpeas, 3 tomatoes cut in little pieces, 1 white onion cut in small pieces, cilantro, Knorr suiza, salt and pepper. How to make it? in a big pot, add some water and leave the beef to cook with the yellow corn. Once the beef is well cooked ( you are going to notice because the meat is going to start falling off ) take all the meat from the bones and put it in a pan with oil of your preference, the tomatoes, onion, salt and pepper. KEEP the meat broth so you can Add the rest of the veggies to cook, including the chickpeas, once they are done put back the cooked meat and the yellow corn to the soup, add some cilantro for extra flavour. I know I should make this recipe prettier and check my spelling, but i’m literally seating in my kitchen on my 10 min mommy break so I don’t have time to go and turn on my computer! If you get lost on the recipe send me a message! Cheers!

Sandwichon recipe..

This was one of my favourite lunch as kid! I know the name sounds funny but it is really what it is, a big sandwich! There are so many different recipes for this, you can make it with ham, with cheese, this time I made in with tuna. We usually make this for kids party, Myself I made it for a get together with my friends, it should be good for around 10 people. Ingredients: 3 cans of tuna, 1 red pepper, Mayo, 3 cans of “media crema” ( mexican cream, you can find it in any mexican store ), juice of a jalapeño can, american cheese ( I putted around 5 but you can add more if you want ), 1 1/2 package of white bread. Put all the ingredients exept for the bread in a blender on a high speed, add salt and pepper. Once done take all the boarders from the bread and make the first layer. Add some mix from the blender making sure that all the parts are very good cover, continue with the second layer and so on. Leave it on the fridge for a couple of hours and serve. 

Tia Ana Noddles

This is the first time in my life making noddles. I always thought that noddles had cero nutrition or made me fat, BUT it turn out to be a very healthy recipe and Mia love it! She tried them at my friend’s ana’s house and when she told me how simple and quick the recipe was, it became one of my favourites. What do you need? Bacon ( Optional, I used it only to leave some taste in the pan but I didn’t add it to the dish, i’ll explain ), red peppers, onions, Zuchinni, medium firm organic tofu ( remember that for tofu is very important to buy organic ) Noddles ( the name is don don, instant Japanese and you can find them at walmart), himalayan salt, tamari gluten free, sesame seeds and olive oil ( if you have coconut or ghee will be better ). In a pan add some oil and put the bacon to fry. Once done put the bacon in a container or if you want to add it to your noddles you can cut it on pieces and add it. Now that your pan has that bacon flavour, add the veggies to fry for around 4 min in medium high and then add the noddles with the Tamari ( or any soy sauce )for around 3 min. Add the tofu and mixed. Garnish with sesame seed before serve. See?? It takes 15 min max and it is only because you have to cut the veggies lol! Great way to include them! Happy Tuesday all!

Choco Monkey smoothie

I shared this recipe on my Instagram yesterday, and I wanted to put it on my blog but life it’s been crazy. I’m dealing with a huuuge cold, the snow outside it’s being out of control and as I mentioned my husband is away for a work trip, which means Mia and I, have been stuck at home since Saturday!! I feel soo bad that she really wants to go and play with the snow, but with this cold and not being able to take any medicine I’m scared that i’m not going to get better soon. Anyways, I copied this recipe from one of my favourite healthy places in Van: Vega chocolate protein ( my favourite soo far! ), cocoa, 1 frozen banana, bunch of spinash, chia seeds and almond milk. I just remembered that they put PB as well so if you have some at home add it! It taste like a healthy chocomilk for me! Happy Tuesday all!

Eat your veggies recipe..


I’m trying to find a way for Mia to eat more veggies, so searching on the Internet I found this delicious recipe from Kidspot kitchen. It is also perfect for adult as a side dish, and for me because I ate it the next day for dinner, I put it in the pan with some butter and I eat it with some organic Ketchup, I had to stop myself to eat the whole thing! Ingredients: 6 carrots peeled and diced, 3 potatoes peeled and diced, 1 tbsp of milk, 1 egg lightly beaten, 1 onion finely chopped, some parsley, 1/2 cup of breadcrumbs, 1 cup ( or whatever you want ) of mozarella cheese and 1/4 cup or whatever you want of parmesan cheese. Steam the carrots and potatoes together until tender. Preheat oven to 350F. Once the vegetables are cooked, mashed them together with the egg and parsley. Spread the mixture at the bottom of the baking dish ( you will need a medium or large size one). Combine the cheeses and the breadcrombs and sprinkle them over the mixture. Bake for around 20 min or until the top is golden. And that’s it! Super easy to make! For me the egg was not neccesary so if you have any egg allergy just avoid it, I don’t think is going to really make a huge different. Happy Wednesday everyone!

Winter Wonderland cake recipe ..






I’m so excited to share this recipe, not only because is my first time ever making a cake from scratch, but also because I made for Mia’s birthday last month. As I was saying on my previous post, i’ve been cancelling Mia’s birthday first for the weather, then she got sick, then the holidays, and I still have the expensive birthday cake that I bought for her birthday party in the freezer!! Can you believe it that if you leave the cake in the freezer well storage it can last up to one year?? We will see when we try it lol! I hope this weekend we finally have better luck and she can have her 2 year party!! Anyways, I love love this recipe for kids birthday, i’m no a very creative person but I did my best to make it as pretty as possible. It taste soo good that Mia’s cousin wanted to eat cake all day! I got the recipe from internet, the author is Robyn stone from add a pinch, I hope you love it as much as I did! Ingredients: 2 sticks of butter, softened, 1/2 cup of vegetable shortening, 3 cups of granulated sugar, 5 eggs room temperature, 3 cups of all purpose flour, 2 teaspoon baking powder, 1/4 teaspoon of salt, 1/2 cup of whole milk, 1/2 cup of buttermilk, 2 teaspoon of vanilla extract. How to make it? Preheat oven to 350f. Prepare 3-9 inch round cake pans with nonstick baking spray or butter. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar, one cup of a time. Add eggs one of a time until all gets well incorporate. Sigt together flour, baking powder and salt. Pour milks and vanilla into measure cup and whisk together with a fork. Add to butter and shortening mixture alternative with milk mixture beginning and ending with dry ingredients. Gently stir all the ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure have all the ingredients mix well. Distribute it between the 3 cake pans, and place pans into oven between 25-30 min or until done. Nowww you can buy a frosting or do it yourself, this one I made myself with the following recipe: 2 sticks of butter softed, 3 or 4 cups of confectioner sugar, 2 teaspoon of vanilla, 1 teaspoon of salt, 2-3 tablespoons of milk. Add each ingredient one by one in a mixer on a medium or high speed. And that’s it my loves! That easy! Let me know how did you like it! Happy Wednesday everyone!

The Best Sparkling punch recipe..


Hello loves! I’m at the ferry on my way back home, wishing I can be having a glass of the punch from my pic above but instead I’m having tea, as my tummy cannot handle not even coffee of all the food we had today. We went to have some lunch in downtown Victoria at “El famoso”. Have you tried their pizzas?? Sooo good, but I will wait to give me review in a other post. Anyways, I was walking around the ferry, and I was about to buy a magazine but then I just find that I don’t like to read magazines anymore, so I came back to my phone to read some local blogs and it gives me the idea for this post. I know this is not the best pic for a punch lol! But I took this pic on Christmas because I wanted to share this amazing Sparkling punch recipe that it was a complete success on Christmas eve. Of course mine didn’t have any alcohol but my husband added some white wine and he said it was the best punch ever. So here are the ingredients for you in case that you are preparing a New Years eve party: 1 bag of frozen fruit ( I used frozen mangoes, peaches and strawberries), 1/2 lime, 3 cups of Fruit punch juice, 3 cups of pineapple juice, 4 cups of ginger ale and ice. As I said, I didn’t add alcohol because i’m preggo but if you add white wine you are going to love it!

Last minute al Pastor Tacos recipe..


All day long I’ve been craving this famous tacos from my hometown. Of course I cannot find them here in Canada, not even in the US so I decided to give it a try and make them myself, as I cannot handle this craving. Thankfully, my husband went today to do some groceries to Bellinham, and I asked him to do a stop in “La gloria” market ( 1 block from the mall) to buy some “al pastor” ( pork ) and corn tortillas. I first put the meat in a fried pan, when it was ready I put the tortillas to fry with the same oil of the meat plus some corn oil. For the beans, I bought a can of pinto beans at Superstore, put them in the blender with some water and sea salt. Then I put the beans in a pot to boil. When everything was ready I made the tacos as follow: fried corn tortillas, al pastor, cabbage, red onion and cover everything with some beans. Of course I used some lime and more salt to taste. They didn’t taste as good as my favourite tacos, but they were so damn close, and this baby mama it’s more happy than ever lol! I had some Coca kola to make me feel more in Mexico . Now I can finally have a good sleep as tomorrow we are heading to Victoria for a quick family trip. Nite nite everyone!

The best mashed potato!


How is the food fest going? I had to say that this year I felt very proud of my holiday cooking skills. I made the Ham, mashed potato and a quick ass banana pie. My original plan was to make rosemary potatoes but I received a call from one of my aunts from Mexico, and she gave me the best tip to make a creamy and delicious mashed potato. I love mashed potato and when she told me about this I decided to give it a try. She told me to instead of boiling the potatoes in water, to boil them with milk. OMG it made a huuuuge different! The taste was so delicious, I can say it was perfection. When the potatoes where cooked, I mashed them with butter, himalayan salt and some of the milk. Add some parmesan for extra taste! If you are planning to cook for NYE give it a try, you are going to love it!! Myself i’m done cooking and cleaning, i’m just to tired right now, and the worst part? Haven’t done any book for NYE dinner. I’ve been looking the whole morning to a family friend event to go hopefully close to my home but so far no luck. We will be receiving the new year in the confort of my coach probably watching some “stranger things”. Have you watch it on netflix? I’m not sure if this show is for kids but it got me lol! Have a great week ahead everyone! Pds: I also loooove my decor for this year! And the best part? Super cheap!!I found the beautiful table cover at Target, the red glasses at ross!! $14 ! The centerpiece at michaels ( 60% off!! ) the gold plates at super store $2 each and the candles at Indigos! In case that you are hosting a NYE party and don’t really want to spend. Cheers!

Winter recipe: cream of asparagus ..


I wanted to try something new, I wasn’t sure about this but when I read that I can add bacon and I decided to give it a try, as I loooove Bacon and as per my husband this was a success. The best part? It took me 15 min to make it and be ready to eat. Ingredients ( for 2 servings ): 1 big bunch of asparagus, 1/2 avocado, bacon ( Organic if you can ), 2 tablespoons of olive oil, 1 tbsp of Ghee. In a pan let the bacon to cook very well, put it apart. On the same pan add the asparagus until medium brown, then put them on a blender along with the rest of the ingredients, except for the bacon ( this should be on top as garnish and for extra flavour ). Add some himalayan salt, not that much because the bacon is already salty. For Mia I didn’t add the bacon. I really love this recipe because with a sick baby at home, I don’t really have the time to cook or clean or do anything, so this is a very quick one. I should’ve take a better pic, more like blogger style but I’m short on time so I do the best that I can. Have a great day ahead everyone!

Thanksgiving Ham recipe..


Ok I’m super behind ( as always ) with my posts, but I wanted to share with you this recipe because I know that soon is the USA thanksgiving in case that you want to make it! As you may remember I host a thanksgiving potluck at my house, and you know how this things are, people all around, you trying to make everyone happy, so excuse me for my pictures, but I didn’t have time to take pics of all the amazing dishes that we got that night. However before the storm I had the chance to take this pic of my ham, that was a great success! I wasn’t sure how would ended up because I mixed 2 different recipes but it ended up taste soo delicious and jucy! I bought 2 small hams because we were about 15 people and tons of kids lol! Ingredients: pineapple juice, ham ( duh ), 1 pineapple, dijon mustard ( you can use regular as well, Around 1/4 of cup), 1 cup of sugar( I used regular but it would taste better with brown ), cloves. Mix all the ingredients except for the pineapple. Add some pineapple juice at the bottom of the pan, then cut the ham ( not complety only the top in order for you to pour the mix in it, like mine in the picture ), then make sure that all your ham is cover with the mix, add some real pineapple all over your ham.  Preheat oven to 350 degrees with the rack in lowest position. Cook for around an hour or follow the directions of your ham, just make sure that every 20 min you take the ham out and pour the mix again, so it doesn’t get dry, and it gets extra flavour! It’s a raining Thursday and I’m enjoying every second of it! Happy thanksgiving to our neighboors!

Best veggie Soup recipe!

Morning all! Still not feeling well but trying my best to post as much as I can. I really want to share with you this new recipe because seriously, my family and I we are not veggie lovers. We try to eat as healthy as possible but we haven’t include much veggies lately in our diet, so I decided to change that. I know I needed to come up with something that taste delicios and being honest Veggie soup was not on my top 10 but for some reason I wanted to try it because it seems a little bit different than the ones I’ve tried and believe me it was! I made a huuuge pot that I thought it will ended up in the trash but instead we finish it in 2 days lol! I guess we love it because we love beans, or I don’t know but here it is for you to try: 1 large onion, 2 cloves or garlic, 2 medium carrots, 2 celery sticks, 1 potato, some cherry tomatoes, 2 zucchinis, 1 red bell pepper, 700 ml of water, 1 can of beans ( I used organic kidney beans), 1/2 cup of quinoa. Cut and peeled all the veggies, fry the onion along with the garlic with olive oil, when the onions are golden add all of the vegetables with the water and let them cook for around 1 hour 20 min a low heat ( but add the beans after 40 min of cooking ). Add some himalayan salt, when the veggies are cooked add the quinoa until done. My advice is to eat it next day as it is when It taste better! Cheers all! 

Go Nuts healthy cookies!

Yumm yumm! I am always snacking! I think that is one of the main reasons why I cannot lose weight lol! I have to be eating something or drinking something all the time. I’m trying to choose smart snacks or make my own, so this recipe was perfect for me and my family. If you don’t have any food allergies try them! You are going to love them! Ingredientes: 1.5 cup gluten free rolled oats, 8 dates, 1 tbps of almond butter, 2 tbps of coconut and peanut butter, 1 tbps of Vanilla, cinnamon, 2 tbps of organic cocoa, 1 tbps of organic coconut palm syrup, himalayan salt and coconut flakes. Everything on the proceesor with around 3 tbps of water. Enjoy!! Yep that easy! Have a great Thursday everyone!!

Vegan coconut-banana bread!

Please don’t pay attention to my picture lol! I made this bread the night before going camping so Mia can have a healthy breakfast-snack for the road. It taste soo good! I wanted to make something egg free so it can last longer. Here is the recipe: wet ingredients- 3 bananas, 1 organic coconut milk, 2 limes, 1 spoon of organic coconut palm syrup, 1/4 melted coconut oil, 2 tbps of vanilla. Dry ingredients: 2 cups of coconut flour, 1 cup unsweetened coconut flakes, 3 tsp of organic baking powder, himalayan salt and chia. Preheat oven to 375F – add all the wet ingredients to blender-pour into large bowl and set aside. Mix all the dry ingredients together, then add the wet ones. Using a nonstick pans grease them with coconut oil and then add the mix. Bake for 50-55 min. Once done DO NOT eat it, let the bread rest in the pan for an hour first. And there you have.. A healthy smart snack for you and your family! Cheers everyone!

Mia’s beans soup

I know this is not the best pic, but I didn’t have time to take those fancy nice pics. Anyways, Mia it’s getting super picky about her food lately. She refuses to eat anything that it’s not cuscus or beans. It’s getting very difficult to get creative with food lately, and look for a vegetarian menu ( she refuses to eat any type of meat). I know she loves beans but I wanted to add extra nutrition, so I decided to mix them with some quinoa and tofu and the flavour surprisely is soo delicious! ( even for me! ). First I let the beans with water for at least 6 hours. After that I put them in medium heat with enough water, 2 chiles chiplote and himalayan Salt. In a different pan I cook the tofu with coconut oil. For the quinoa I used 1 cup of quinoa and 2 cups of water. I separate the items in 3 containers so I can  Play with the options. Another day I only give her the beans and I added some onions and cilantro. Another day I just add some coconut milk and green curry to the tofu and quinoa! And all of these foods are full of nutrients and iron! Happy Tuesday everyone!

Veggie balls..

You guys! As you may noticied I’ve been going to ikea a lot lately, so everytime we go I have to wait for my hubby to eat a pizza lol! He loooves their pizza. So while I was waiting for him I hear the word “organic” and this girl was giving samples of this little veggie balls. I read all the ingredients and surprisingly ( it’s that a word? Lol ) it looks healthy! So I bouth a bag to try them and I love them! Seriously! You can usem them as snacks, kids lunch or dinner, etc. They are perfect as a “fast” healthy food. I don’t know you, but myself there is days that I just don’t want to cook, so I ended up going to quiznos or whatever and buy the wrong choices. Here it is the pic I hope you like them!

Vegan Cauliflower Alfredo..

Here what I promise! Today is my sixth day on a plant based diet, and I think is getting better. Yesterday my stomach was looking like a 60 months pregnant! I think is because i’ve been eating more bread and pasta than usual, but today my stomach is normal size so I guess is getting better lol! I need to find more recipes with more veggies than pasta but anyways, this recipe is delicious and nutritious and your family is gonna love it! Ingredients: 12 ounces of penne pasta, medium cauliflower head cut into small pieces, 1 tbps of olive oil, 3 cloves of garlic minced, 3/4 cup of unsweetened almond milk, 1/3 cup nutritional yeast, 1 tbps of fresh lemon juice, 1 cup of green peas, himalayan salt and pepper, 1/2 cup of vegan breadcrumbs. Preheat your oven at 375f , bring a pot of salted water to a boil, add the penne and cook. When done drain and add some cold water, set aside. In another pot, boil the cauliflower until tender, drain and place half of the flowers in a blender. In a pan, add the garlic in a medium heat until brown and then move it to the blender along with the 1/2 of the cauliflower, the milk, nutritional yeast some salt and pepper. The sauce should be very smooth so add more milk if needed. Lightly oil 9 x 13 inch baking dish. Todd the pasta, the remaining cauliflower florets, the peas and the sauce. Add the breadcrumbs on the top and bake for 15-20 min. Serve and enjoy!

Vegan Banana Pancakes!

Yummi yummi and guilty free! One of my friends tagged me in this video on facebook and I love it! Ingredients: 1 cup of oats, 1 cup of almond milk, 2 tbps of gluten free baking powder, 1 banana, chia seeds and himalayan salt. Everything on the blender, and then on a pan in a medium heat. I served then with some organic coconut syrup and fresh blueberries. Happy Tuesday!

Homemade Blueberry Jam!

Who knew that Jam was so quick and easy to make? Because was my first time I didn’t experiment that much, but next time I’ll add some chia seeds for sure. You can make it with any fruit you want, on this one I used blueberries, because are Mia’s favourite. It takes you only 10 min to make! Ingredients: 150g of soft fruit, 100gr of liquid sweetner ( I used agave syrup but if you want to make it sugar free you can use liquid stevia ) and .. That’s it! Yeeep! Only 2 ingredients!! Now rinse those blueberries and put them in a pan, add the sweetener, bring to boil and simmer for 10-12 min. Put it in a jar to cool in and store in the fridge for 3-4 days. Enjoy!! Happy Tuesday everyone!

Marinara Sauce Recipe

Good morning! Not sure how am I able to blog, it’s been a long long week for me, but I wanted to share with you this recipe because it was perfect for this busy week. I made lots so I can storage and experiment the whole week. I was surprise of how easy is to make! Usually I always think “oh, i’m just gonna buy it I don’t have time” but it was super quick to make and the best thing is I knew what it was in it. Ingredients: 1 large onion diced, 3 garlic cloves, 1:4 teaspoon chili flakes, 2 tbps of olive oil, 1/4 cup of white wine ( optional ), 2 (28 -ounce ) cans of whole plum tomatoes, himalayan salt, basil leaves, dried oregano. In a pot add the garlic, onion and chili flakes with the olive oil until brown ( 6 to 8 min ), add the white wine until thr liquid has reduce by half, add the plum tomatoes and their juices, the salt, basil and oregano. Put all the ingredients in a blender and then move it back to the pot. Cook uncouver in a medium heat until done. Serve with your favourite pasta. Happy friday everyone!


Healthy Chocolate pudding

I made this for Mia and she love love it! You can make this for your guest as well! It’s so delicious, refresh and guilty free. Ingredients: 2 cups of unsweetened almond milk, mint leaves, 2 tbps of vega chocolate protein, 2 frozen bananas, 1 tbps of organic coconut syrup, 2 tbps of vanilla, 1 tbps of lucuma powder ( superfood, you can find it at any health store or wholefoods ) and 1/2 cup of chia seeds.

 Mix all the ingredients and at the end add the chia seeds. Let it seat for at least 30 min, move it to the fridge and let it stay overnight or for at least 4 hours to get the consistency. Happy Monday everyone!



Strawberry Choco smoothie..

I’ve been mega busy this morning running errands, laundry, baby, etc etc. But I wanted to share with you this recipe because it gives you lots of energy, and keeps you full for long time. As I mentioned before, my favourite protein is Vega, but you can use any other brand or substitute the protein for cacao nibs. Strawberry choco smoothie: strawberries, 1 tbps of Vega chocolate protein, mint, 1 banana and unsweetened almond milk.


“Colache” de la abuela..

I’ve been home sick for the last few days, and yesterday while I was doing the weekly menu I just remembered one of my mom’s dishes, we call it “colache”. It is basically zucchini with organic corn and brown sugar, everything in the pan with coconut oil. It taste soo good and once again, you eat veggies without notice them. I made this for Mia’s lunch, along with wild salmon and whole wheat rice. It’s a perfect side dish to try on.  Happy Wednesday!



Vega choco Smoothie..

Vega it’s by far, my favourite protein. Make local ( Burnaby ) this 100% vegan, plant based protein provides you with all the nutrients and energy that you need to start your morning. Trust me, if you make a smoothie in the morning with this protein, your body is not going to ask for coffee. Gluten free, non-GMO, dairy and soy free, none artificial flavours and more! I usually add a daily spoon on Mia’s cereal, so she gets more vitamins during the day. The recipe for this smoothie: Organic frozen mango, 1 spoon of vega chocolate protein ( the one in the pic ), 1 banana, chia seeds, unsweetened almond milk. Happy Monday!img_7909


Healthy Mac and cheese!

Another yummi and quickly recipe to eat veggies without notice them! Ingredients: 1 box of organic gluten free Macaroni, 1 small onion, 3/4 coconut milk, mozarella cheese, steam broccoli ( left overs for yesterday’s recipe ) carrots, sweet potato, parmesan cheese, organic vegetable broth, himalayan pink salt, butter. Cook the macaroni according to instructions with the vegetable broth, ones it’s done, heat a pan with butter, add the rest of the ingredients starting with the veggies. Serve!



Kids Veggie Fritters!

I’m constantly looking for recipes that are meatless and with lots of veggies. I do love meat, but I don’t like to eat it to much on regular basis, so this recipe it’s the perfect way to eat veggies without notice them! Ingredients: steam broccoli, carrots and sweet potato, 1/2 cup of cooked brown rice, shredded cheddar chesse, 1 organic egg, 1/3 cup of all purpose flour. Instruccions: cook your vegetables until soft. Chop the veggies in little pieces. Combine your cooked rice with all the veggies in a medium bowl and add the cheese. Mix very well. In a separate bowl combine the flour with the egg, mix until smooth. Combine the flour mix and the veggies until they are all well coated. Heat some coconut oil in a medium size pan. Make small little fritters and put them in the oil until brown. Add some himalayan pink salt, enjoy! Happy Tuesday everyone!


Mmm Whole foods! Just the sound of that word makes me happy! I know it can be a little pricey but the quality it’s definitely worth it. I discovered whole foods a couple years ago, when one of my best friends took me for lunch at whole foods on Robson st.

I instantly became a fan. The smoothies, the quality of the meat, the delicious pastries. I usually go there for specific products like my shampoo, moisturizer, meat ( we don’t usually eat meat, but when we do I try to buy it Organic, specially for Mia ) and yes, their peanut butter cookies!

You can find amazing products and brands, and it’s a great place to have a girls lunch. If you go to the one on Robson street, try their “eat your veggies” smoothie, You are going to love it! And if you are going to the one on Cambie st. do not forget to try their buffet!

I didn’t have much time to prepare dinner today, so this lime and pepper wild salmon was the perfect choice for a quick and healthy dinner. I bought 2 big pieces one for me and one for Mia ( my husband doesn’t like fish that much ) and I added some salad to make it extra healthy and delicious.