23 de junio de 2016
22 de junio de 2016
21 de junio de 2016
20 de junio de 2016
19 de junio de 2016
18 de junio de 2016
17 de junio de 2016
16 de junio de 2016
15 de junio de 2016
prehiSPAnic cocoon Breakfast Salad
1 tomato, diced
1/3 cucumber, sliced
2 slices ham, diced
3 strips of sweet pepper, diced
1 tablespoon shredded cheese
1 boiled egg, diced, (optional)
Mix all ingredients, EXCEPT CHEESE AND EGG, together.
Then top with egg (which is optional) and cheese.
14 de junio de 2016
13 de junio de 2016
12 de junio de 2016
8 leaves spinach
half a stick celery
1 cup cold water or
1 cup cold infused ginger water (put three slices of ginger in half liter water and leave for at least 8 in fridge)
4 tablespoon non fat yogurt (Vanilla is best but you can use strawberry too)
3 to 4 ice cubes
2 teaspoon grounded flaxseed (flaxseed meal)
Blend all together and enjoy
11 de junio de 2016
10 de junio de 2016
1 chicken bouillon
1/4 onion, chopped
2 tbsp parsley chopped or some fresh parsley leaves
2 celery stalks, finely chopped
3 tbsp Lite Mayonnaise
In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water. Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Reserve chicken broth.
Place chicken, onions, celery into a bowl and add mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more. Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread.
9 de junio de 2016
8 de junio de 2016
2 large nopal pads (cactus leaves) to prepare as below or 1 cup bottled sliced nopalitos (cactus leaves)
½ large onion, sliced and cut in half
1 fresh Roma tomatoes, diced
1/4 Tsp Ground Oregano
1/2 to 1 jalapeno pepper, deveined and chopped (optional for hotness)
1/2 bell pepper (orange or red or 1/4 of each), in strips
1 flour tortilla
Clean nopalitos (cactus leaves) with a peeler or a small paring knife. Make sure to remove all the thorns and nods paying special attention to the edges of the pads.
Cut in bite size pieces and boil with onion for 20-25 minutes or until tender. Add salt to taste. Drain.
Take a flour tortilla and set it on a pizza sheet and spread tomato sauce on it.
7 de junio de 2016
6 de junio de 2016
5 de junio de 2016
4 de junio de 2016
prehiSPAnic cocoon Nopales N Eggs II
1 slice chopped onions
1 ring sweet bell pepper, diced
2/3 cups cooked nopales
3 tbsp vegetable oil
salt and black pepper to taste
a dash of cumin
Put water and nopales to boil to remove slime even though it is bottles and sold pre cooked.
Remove water and dice nopalitos and set aside.
Add the oil to a frying pan over medium heat.
Add the chopped onions and bell peppers and stir fry for a minute.
Add nopales and cook for 1 –2 minutes.
Add scrambled eggs and cook until tender, stirring as needed.
Add cumin, salt and black pepper to taste. Enjoy!
3 de junio de 2016
prehiSPAnic cocoon Green Salad
1 cup Lettuce, shredded
1 cucumber, diced
6 leaves spinach (optional)
1 green Apple (optional)
4 to 6 pieces steamed broccoli
½ tsp Olive Oil or reduced fat Balsamic Vinaigrette, Lime or Light Dressing of your choice
Mix together all vegetables and apple, if you added this fruit, then drizzle olive oil over it or a squeeze of lime, some reduced fat Balsamic Vinaigrette or Light Dressing of your choice and ENJOY!!!!
2 de junio de 2016
prehiSPAnic cocoon LITE CHICKEN SALAD
2 pieces chicken breasts without bone, cubed
1 chicken bouillon
1/4 onion, chopped finely
2 tbsp parsley chopped finely or 2 tsp parsley flakes
2 celery stalks, chopped finely
3 tbsp Lite Mayonnaise
In a medium sauce pan, place chicken cubes, half the celery, half the onion, the parsley and the bullion and cover with water. Cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Save the chicken broth.
Once cool, place chicken in a bowl and add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and mix well. If it looks dry add another 1/8 cup chicken broth. Serve on a bed of lettuce, as a salad or rolled in an Iceberg lettuce leave as a wrap or on your favorite bread.