Cena Navideña

The Best Healthy Christmas Dinner Menu

/in /by

Get the Christmas flavors that you love with the best ingredients! 🌲🌲 Healthy Christmas recipes do exist! It’s time to make the most delicious and guilty-free Christmas dinner!

MAIN COURSE:

SIDES:

Appetizers and desserts will be published next week! Don’t miss them!

Ensalada de Pasta de Camote con Cúrcuma

Turmeric Sweet Potato Pasta Salad

/in /by

Ingredients:

  • 2 sweet potatoes.
  • 1 Tbsp olive oil, extra-virgin.
  • 1/2 tsp turmeric.
  • 3 cups spinach.
  • 1 cup chickpeas.
  • 1 Tbsp pistachios.

Instructions:

  1. Peel sweet potatoes and spiralize.
  2. Cook the sweet potato noodles by sautéing them in oil for about 5-6 minutes. Add a tablespoon or two of water to soften them if needed.
  3. Mix the noodles with turmeric, spinach chickpeas, and crushed pistachios.
  4. Ready!!
Ensalada de Frijol Negro con Camote Asado

Roasted Sweet Potato Black Bean Salad

/in /by

Ingredients:

  • 2 medium sweet potatoes.
  • 1/2 cup dry quinoa.
  • 2 cups spinach.
  • 15 oz . black beans.
  • 1 small avocado.

Instructions:

  1. Preheat oven to 375 degrees.
  2. Wash and cube the sweet potatoes (I like to remove the skin first). Place on a baking sheet and lightly spray with coconut oil. Roast in the oven for about 20-25 minutes.
  3. While the sweet potatoes are roasting, make the quinoa according to directions.
  4. Chop the spinach (optional) and mix with the black beans and cubed or sliced avocado.
  5. Add the cooked quinoa and roasted sweet potatoes.
  6. Divide 4 ways, serve, and enjoy!
Ensalada de Quinoa con Arándanos y Naranja

Cranberry Quinoa Salad with Orange

/in /by

Ingredients:

  • 1 cup quinoa.
  • 2 cup water.
  • 2 large leaves of kale.
  • 2 cup fresh cranberries.
  • 2 TBS extra virgin olive oil, extra-virgin.
  • 1 tsp honey bee.
  • 2 TBS grated orange zest.
  • 6 small oranges.
  • 1/4 cup mixed nuts.
  • 1/4 cup pomegranate arils.
  • 1/4 cup chopped fresh mint.

Instructions

  1. Rinse quinoa with water and strain.
  2. In a small pot, add quinoa and 2 cups water to boil.
  3. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  4. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
  5. Wash, remove stems from kale. Finely chop kale and add to the quinoa.
  6. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
  7. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
  8. Stir in orange zest in with the quinoa.
  9. Stir in nuts, pomegranate and mint.
  10. Cover and refrigerate until ready to serve.
Pechuga de Pavo Asada

Roasted Garlic Turkey Breast

/in , /by

Ingredients:

• 1 large head of garlic, top cut off (or 2 small heads of garlic).
• Avocado oil (or other variety).
• Salt.
• Black pepper.
• 2 tablespoons coconut butter, softened at room temp.
• 2 3/4 – 3 pound turkey breast (bone-in and skin-on).
• 1 teaspoon Italian seasoning.
• 1/2 teaspoon paprika.
• 1 teaspoon fresh thyme leaves.

Preparation:

  1. Preheat the oven to 400°.
  2. Drizzle a little oil over the cut head(s) of garlic, plus a sprinkle of salt and pepper, and wrap each of them tightly in a square of foil.
  3. Roast for 45 minutes, until soft and golden-brown; allow to cool, and once the garlic can be handled, squeeze the roasted cloves from their papers, and mush into a paste using a knife or fork; reduce the oven temp to 375°.
  4. Add the roasted garlic “paste” into a small dish, along with the softened butter, and blend the two together completely, along with a pinch of salt and pepper, as well.
  5. Place your turkey breast on a work surface, and gently place your fingers between the flesh and the skin, carefully pulling it apart, and add the garlic-butter underneath the skin, over the meat, spreading it liberally; reserve about 1 teaspoon of the garlic butter, and rub it over the skin, as well.
  6. Next, to a small ramekin add ½ teaspoon of salt, ½ teaspoon of black pepper, the Italian seasoning and the paprika, and combine this seasoning mixture; sprinkle it all over the top of the turkey (over the skin).
  7. Place a digital thermometer into the thickest part of the breast, then place the breast onto a baking sheet lined with foil, and roast for about 1 hour and 15-20 minutes, or until the thermometer registers 165° (the temp is more accurate and important than the time).
  8. Allow the turkey breast to rest for about 10 minutes before slicing the meat; sprinkle over the thyme, and serve.

 

 

Lomo de Cerdo con Salsa de Arándano y Chipotle

Pork Tenderloin With Chipotle-Cranberry Sauce

/in /by

Ingredients:

  • 1 tsp. garlic salt.
  • 1/2 tsp. ground dry mustard.
  • 1 lb. pork tenderloin.
  • 2 Tbsp. olive oil, extra-virgin.
  • 3 Tbsp. honey bee.
  • 1 canned chipotle pepper in adobo sauce, finely minced (just one pepper, not the whole can!).
  • 1 c. whole cranberries, coarsely chopped.
  • 1 small clove garlic, minced.
  • 2 tsp. fresh lemon juice.
  • 1/2 c. brown sugar (or to taste).

Instructions:

  1. Preheat oven to 375°. Mix garlic salt and dry mustard in small bowl. Rub evenly over pork. Line a roasting pan with foil. Place pork on a rack coated with cooking spray, and place in the roasting pan. Roast pork in preheated oven 30 minutes.
  2. Mix olive oil and honey in small bowl. After 30 minutes of cooking, brush the oil and honey mixture over the pork and cook for another 10 minutes, or until internal temperature reaches 160 degrees.
  3. Meanwhile, combine chipotle peppers, cranberries, minced garlic, lemon juice, and brown sugar in a small heavy bottomed pot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, and cook, stirring occasionally, for 10-15 minutes.
  4. Slice pork and serve with pan juices and cranberry-chipotle sauce on the side.
Peanut Butter

Peanut Butter

/in /by

INGREDIENTS:

  • 16 ounces roasted, unsalted peanuts (not dry roasted).
  • 1/4-1/2 teaspoon salt (or to taste).
  • Olive oil, extra-virgin (optional).

INSTRUCTIONS:

  1. Preheat the oven to 250 degrees. Spread the peanuts on a baking sheet. Roast for about 20 minutes, or until slightly darker and fragrant.
  2. Add peanuts to a food processor. Process for 3-5 minutes, until nuts have reached a creamy stage, Add the salt, starting with less and adding more until you achieve the desired taste. Process for another minute, add olive oil if the peanut butter if you need it.
  3. Pour into a 16 ounce jar with a lid and refrigerate immediately.
Healthy Thanksgiving Menu

Thanksgiving Recipes

/in /by

You are going to love these Low Calorie Thanksgiving Dinner recipes 🍗. Can you believe that ALL of this has only 530 calories and that includes dessert?! Compare it to the average 3,000+ calories on a typical Thanksgiving day plate.

Enjoy!!!!

Pumpkin Crème Brulee

Pumpkin Crème Brulee

/in /by

INGREDIENTS:

  • 1 ¼ cup Greek yogurt, unsweetened.
  • ¼ cup pumpkin puree, homemade.
  • 1 teaspoon vanilla.
  • ¼ teaspoon cinnamon.
  • 1 package low-fat vanilla pudding mix (4 oz).
  • 3 Tablespoons water.
  • ½ teaspoon coconut sugar.
  • Berries (optional).

INSTRUCTIONS:

  1. In a mixing bowl add the first 6 ingredients thoroughly.
  2. Then split between 3oz ramekins.
  3. Refrigerate for at least an hour.
  4. Add ½ teaspoon coconut sugar to each ramekin. Then torch the sugar to caramelize.
  5. Add the berries if using.
Roasted Asparagus

Roasted Asparagus

/in /by

INGREDIENTS:

  • 16 asparagus spears – Depending on how big they are maybe 5 or 6.
  • 1 tsp grapeseed oil.
  • 1 T lemon juice, fresh squeezed.
  • Salt and Pepper to taste.

INSTRUCTIONS:

  1. Pre heat oven to 375 degrees.
  2. Foil a sheet pan, spray with non stick spray.
  3. n mixing bowl add all the ingredients and mix well.
  4. Then layer out the asparagus so they are not on top of each other.
  5. Roast for 15-20  minutes until al dente or not over cooked.