My weekend was so fun! There was a lot of running around. I first arrived in Florida to spend a day or so with my mom and then I flew to Maryland for the day to visit some Jersey cows and then I returned to Florida to spend Mother’s Day with the fam, it was a lot. But it was worth it!
When I got back and checked the mail, I was super excited to see my friend Kate’s new book LOVE REAL FOOD. Do you know her blog? Whenever I need a delicious vegetarian recipe, I always go there. And Cookie (her dog) is so adorable, I want to squeeze her. If you follow Kate on Insta Stories/Snapchat you know that Cookie is as mischievous as Amelia and they very similar in their ambitions for stealing all blog creations. I don’t blame them.
This enchilada recipe is from her new book and it is SO good. I ate it for lunch yesterday and am eating the leftovers as we speak.
The filling is super easy to throw together because it’s roasted sweet potato and poblano peppers, mixed with canned black beans and a bit of sour cream. You could definitely use yogurt, if you wanted to make it a bit healthier.
The tortillas are whole wheat but you can absolutely use corn tortillas, if you like.
This week has been a lil’ bananas. I’m doing a video series for a project today (YAY!) and just getting everything in order from location to what I’m putting on my body has been a good amount of mental work. I’m used to just making things and taking photos of them, not really concerning myself with how my hair looks. ITS HARDER THAN I THOUGHT!
In other more important news, Amelia is about to be wrangled by a new trainer, that we consulted with over the weekend, because she’s caught a bit of separation anxiety, i.e., has a full-on toddler meltdown when I put on my shoes. It’s made leaving the house a bit challenging. If you know corgis, then you know that they’re kind of wild, feral animals.
She also had to turn down an opportunity to be in a commercial for The Crown because the requirements were that she actually had to obey all commands while being in front of camera, while being next to a herd of corgis. She. Can’t. Do. This. It’d be too stressful and the experience of taking video of her in this environment did not outweigh the stress. ANYWAY, my best friend works for Netflix so I’ve kindly asked for an invite to set that day.
NOW, let’s turn our undivided attention to these gorgeous slushies from my dear friend Lily’s gorgeous new book KALE AND CARAMEL.
They are seriously the dessert I will make over and over this summer because:
#1. They are so easy to throw together. Seriously, all you need is an ice cube tray and a blender.
#2. They are healthy-ish. They’re sweetened by honey and orange juice, they’re dairy-free and are so so delicious.
#3. Who doesn’t love the gorgeous pink color from the hibiscus syrup.
Why didn’t you guys tell me I’ve been making nothing but pink food lately?! Good gracious, I looked at the first page of this blog the other day and was GIRL, get it together. Consider this dish/post a big gigantic break from all things strawberries/rhubarb/raspberries, etc. Woohoo!
When I went to college, my roommate was this Dominican girl from Queens named Kim. She cooked the best chicken; it was her mom’s chicken. I remember she offered me a plate and I almost passed out it was so good. Whenever she would cook, I would always make sure to linger around so she’d offer me some and she always did because she was the best.
When I finally asked her why it was so good she told me the spices. The one thing she said her mom always told her was to add A LOT of spice to everything.
And I’ll never forget that because my mom cooked with lots of spices too. I also remember thinking oh I guess that what us Latinas do—we cook lots of spices. Ok!
For this recipe, I teamed up with Ozery Bakery and their delicious bread. My favorite part about them is that I keep them in the freezer so I don’t feel the need to eat all of the bread within a few days (because I will).
Low-key….this is what i’ve been eating on a daily basis.
If you follow me on Insta Stories you know that I’ve upped my workout routine this year. I’m currently on week 14 (!!) of Sweat with Kayla and I like it because it satisfies the to-do list human that I am.
I love how the app works because I get to “cross-off” workouts. I also LOVE that I can do the resistance workouts while not having to leave the house. I don’t even belong to a gym so I just do the workouts at home with weights while I watch This is Us or The View or Good Morning America (I also realize I love ABC!).
AND, the cardio workouts are good because I go on 40 minute walks with Amelia, which we both have come to love SO much. For the high-intensity workouts, I head to Soul Cycle (Dani is my favorite instructor in LA).
ANYWAYZ, I feel like the last couple of weeks on this here blog, I’ve been providing recipes that are sort of complicated, indulgent, etc. so I wanted to share what I’ve been eating for lunch (or dinner) that all take under 15 minutes.
Also, for some reason I can spend three hours making a pie or a cake and love every second of it but when it comes to making something healthy for myself, I want it to come together in less than 12 minutes. All of these do!
This is what I’ve been eating A LOT. These posts won’t be Pinned a million times or get all the likes on Instagram but they’re really practical so I figured I’d share them.
Spring time!! YASS! I feel like the season is in full effect.
I was gone for a week last week so I spent the weekend catching up on work and going to brunch and trying to (unsuccessfully) convince Josh that we needed to go see the new Beauty and the Beast. No dice.
I can’t really blame him; he’s usually such a good sport about seeing all sorts of movies with me so I figured I should let that one slide JUST THIS ONCE.
I love me some stovetop mac and cheese but I don’t believe there’s one single recipe on this lil’ blog!
I needed to fix that so I figured I’d make a very spring-forward version that I pumped up with kale, leeks and peas…all sautéed in a liberal amount of ghee (my continued obsession). Of course you can use plain ol’ butter or olive oil, too.
This mac and cheese is one hundred percent vegetarian but it kinda tastes meaty because of the smoked gouda.
Every morning, when the sun breaks, my Abuelita Renee sits at the edge of her bed with her rosary in her hand and she recites prayer, bead after bead. She’s probably done this every single morning since she was probably 12 years old in Peru. She’s 82 now.
I’m not all that religious but I think the act of thankfulness, faith and hope is so very beautiful. I think what she does every morning is special. And I know it helps her throughout her day. I was thinking this past weekend what I’m thankful for…
The world feels like it’s crashing, things feel off and full of unrest but in my little world that I’ve created that’s full of friends and close family and Josh and Amelia, I’m happy. I feel thankful that we get to go on walks together.
I’m thankful that I’m healthy and wake up every single day feeling good.
I’m thankful for this space on the internet that let’s me create and make money all at the same time.
I’m thankful that my family sacrificed so much to come to this country so I could lead a better life.
I’m thankful that you’re all here.
I’m thankful that Josh and I can laugh and talk for hours and hours at a time. We still love each other so very much. That feels good to me.
I’m thankful for the opportunities that have come my way. I try and honor them by working even harder.
I have been on the verge of almost getting sick for almost a month. And I have this strange pain in my neck. I have no idea what’s wrong with me but I think it’s a combo of maybe overworking myself and just being too scared to go to the chiropractor to get it fixed. I’m probably the absolute worst at going to the doctor because I hate it. It’s time-consuming and it’s scary all wrapped into one. So instead I’ve been subsisting off of wellness shots and wellness formula pills every single day. Let’s hope it works! My neck is another story. I’ve been thinking of getting this fancy pillow to help with my neck pain. Is this stuff interesting?
It’s not, I’m sorry. In other news, I went to Yeezy last night and IT WAS AMAZING.
Kayne reminds me of childhood but instead of childhood like as a little kid, it reminds me of being in my teenage years and early twenties when I had no idea what the fuck I was doing. It’s nostalgic in a whole other way. Kanye reminds me of my navy blue Jetta that always smelled a delicious combo of fast food and weed.
It took me a while to warm up to Saint Pablo but once I did I was hooked on that too.
I was hoping to get a glimpse of Kim but she was a no show. 🙁
Let’s talk chicken and dumplings!
This is my new favorite iteration of them because it combines cornbread into the mix and who doesn’t love cornbread?
If I were to make this again, which I will soon, I might fold some diced jalapeño into the dumplings so they’re a little spicy and sassy. If you want to be crazy, you can mix in some cheese, too.
This bowl situation is all for Cynthia’s (from Two Red Bowls) virtual baby shower. Everyone’s recipes are made in a bowl! Cynthia’s lil’ baby Samuel was born last week! Welcome into the world, little angel! He is so ridiculously cute. Congrats, Cynthia and family!
And a big hug to my homies Alana and Steph for organizing it (you can also see everyone else’s posts under #threeredbowls on the Instagram.
It’s fun to think about because you prob don’t think about it all that often. The first thing I ever baked was probably a batch of alfajores with my mom and Tia Emilia. Or it might’ve been a Duncan Hines cake from a box with my mom. I can’t remember but it was definitely one of those!
The third thing I ever baked was probably beer bread because a friend of mine told me that it was something I couldn’t possibly mess up and she was right. It is one of those things that requires a handful of ingredients and absolutely no kitchen skills at all.
Tomorrow I have a book signing at Anthropologie in Santa Monica from 2pm to 4pm. There will be cookies! After that I have to race home, change clothes into something fancier and a lot less cozy and head to my friend Teri’s wedding. Phew!
This past week has been HOT HOT in LA. And last weekend I was in Atlanta and it was hot there, too. And this past week it was v v warm in NY. I don’t know where fall is but I’ve been craving something super refreshing yet still very autumnal. For this post, I teamed up with Truly Spiked & Sparkling which is a new-to-me spiked sparkling water.
I’m currently hanging around Copenhagen with Yossy and Michelle. Recap coming very soon!
Before I left I had this idea to combine my two favorites things: vegetables and chz in a spicy concoction that screams summer!
For the past few weeks I’ve been trying to eat on the healthier side because it’s so easy to do in the summer time. Every morning I’ve been getting up, sautéing some cherry tomatoes over super high heat and throwing in green onions, zucchini, crushed red pepper flake and lots of garlic. I’ll eat this with a couple of eggs and it’s perfection! It makes me feel all powered for the day, especially when I have like two almond milk lattes.
This isn’t all that healthy I suppose but it’s SO good and tasty.
You start with cooking and caramelizing the zucchini. This may seem a little strange but don’t worry. It taste so creamy with the cheese—it’s delicious!