31 de mayo de 2016

prehiSPAnic cocoon Fruit Salad Delight

Healthy Recipes Lose Weight Quickly
prehiSPAnic cocoon Fruit Salad Delight
2 cups Lettuce
1/2 cup Blueberries
8 Strawberries, cut in slices
1 cup Pineapple, diced

Toss in a bowl and enjoy!

26 de mayo de 2016


Tiramisu For One
3 eggs
250 gr of mascarpone cheese
2 tbsp. of sugar
500 ml of coffee (at room temperature)
Cocoa powder

Separate the whites from the yolks. Beat egg whites until peaks form.
Next, mix the sugar with the egg yolks and beat.
Add the mascarpone cheese until a creamy consistency is gotten.
Incorporate the egg whites and mix.
Moisten the shells with coffee. Break them and put them in the cup as a base.
Add 2 tbsp. cream prepared above.
Sprinkle cocoa on top. Repeat steps for layers.
You can place a piece of sponge cake or Nilla Cookie in the middle on top of your Tiramisu.
Serve and Enjoy.!

prehiSPAnic cocoon Avocado N Kale Smoothie RECIPE FOR TODAY

prehiSPAnic cocoon Avocado N Kale Smoothie
1/2 avocado, pitted
1 Kale leaf
1 tablespoon flaxseed meal (ground flaxseed)
1/2 cup yogurt
1/2 cup water
4 ice cubes
Blend all ingredients in a blender on high speed until very smooth.

prehiSPAnic cocoon AvocadoANA N Spinach Smoothie RECIPE FOR TODAY

prehiSPAnic cocoon AvocadoANA N Spinach Smoothie

1/2 avocado, pitted

1/2 cup fresh spinach

1/2 large ripe banana

1 tablespoon natural peanut butter

1 tablespoon flaxseed meal

1 cup milk

Handful of ice cubes

Blend all ingredients in a blender on high speed until very smooth.

Seared Steak with Eggplant Saute RECIPE FOR TODAY

Seared Steak with Eggplant Saute
from fitnessmagazine.com

1 4-ounce skirt steak
1 medium eggplant
1/3 cup minced onion
1 teaspoon olive oil 
1 garlic clove, chopped
1/4 cup red wine
black pepper
1/2 cup chopped tomato
1 tablespoon feta cheese
1 tablespoon mint
1 tablespoon parsley

Whisk together 1 teaspoon olive oil; 1 garlic clove, chopped; 1/4 cup red wine; and salt and black pepper to taste.

Pour mixture over a 4-ounce skirt steak; marinate 20 minutes.

Peel and cube 1 medium eggplant; sprinkle with 1 teaspoon salt, place in a paper towel-lined colander and let sit.

Cook steak in a hot oiled skillet 2 minutes per side.

Finish in a 350-degree oven 10 minutes.

Press a paper towel over eggplant.

Saute in 1 teaspoon olive oil until golden; add 1/3 cup minced onion and cook 2 minutes.

Add 1/2 cup chopped tomato and cook 2 minutes; season with salt and black pepper.

Remove from heat; add 1 tablespoon each feta, mint, and parsley.

Ginger Pork and Broccoli Platter RECIPE FOR TODAY

Ginger Pork and Broccoli Platter
by fitnessmagazine.com

4 ounces cubed pork loin
2 garlic cloves, minced
2 teaspoons minced ginger
1 teaspoon sesame oil
1 cup cooked brown rice
1 cup chopped cauliflower
1 cup chopped broccoli
2 tablespoons soy sauce
2 tablespoons sliced scallion
a dash red chili flakes
In a medium skillet, saute 2 garlic cloves, minced, and 2 teaspoons minced ginger in 1 teaspoon sesame oil for 1 minute. Add 4 ounces cubed pork loin, fat removed, and cook 5 minutes until browned on all sides. Add 1 cup cooked brown rice to pork. Cook 1 cup chopped cauliflower and 1 cup chopped broccoli in boiling salted water for 1 minute; strain, reserving 1/3 cup water. Add vegetables and water to skillet with pork. Cook until water has evaporated, and then add 2 tablespoons soy sauce, 2 tablespoons sliced scallion, and a dash red chili flakes.

Chicken Marsala RECIPE FOR TODAY

Chicken Marsala
from fitnessmagazine.com

1 4-ounce chicken breast
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon canola oil
1 garlic clove, minced
1 tablespoon diced onion
1 cup quartered mushrooms
1/3 cup marsala wine
1 tablespoon half-and-half cream

Mix 2 tablespoons flour with 1/4 teaspoon each salt and black pepper.

Butterfly a 4-ounce chicken breast and dredge both sides in flour mixture.

Heat 1 teaspoon canola oil in large skillet over medium heat; saute 1 garlic clove, minced, and 1 tablespoon diced onion 1 minute.

Add 1 cup quartered mushrooms and cook 5 minutes.

Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add 1/3 cup marsala wine.

Reduce heat and let wine reduce by half; add 1 tablespoon half-and-half and reduce by half.

Serve with 4 roasted new potatoes and 1 cup steamed green beans mixed with 1 teaspoon butter and seasoned with salt and black pepper to taste.

prehiSPAnic cocoon Avocado Tuna N Tomato Boat RECIPE FOR TODAY

prehiSPAnic cocoon Avocado Tuna N Tomato Boat
1 avocado, cut in half
1/2 can tuna, crumbled
1 small tomato, diced or 3- 4 cherry tomatoes, cut in halves
1 slice of red onion, chopped finely
sea salt
black pepper

Cut avocado in half and scoop out a bit of avocado to make a well for tuna filling.

Crumble tuna.

Add onion, sea sat and black pepper and avocado you dug out and mix well.

Place tuna filling in avocado well.

Set 3 - 4 tomato halves on each avocado with tuna.


25 de mayo de 2016



250g Runny honey, plus about 2 tbsp extra to glaze
225g Unsalted butter
100g Dark muscovado sugar
3 Free-range eggs
300g Sifted self-raising flour

Pre-heat the oven to 160 degrees c / 320f.
Start by heating the honey, butter and sugar in a saucepan. When fully molten turn the temperature up to a boil for approximately 1 minute (be careful, it will easily over-spill the pan if not watched). Leave for about 15 minutes to cool.
Add the eggs to the saucepan and beat in until combined.
Add to the flour mixture, and beat until combined before pouring out into your tin.
Place in the oven for 50-60 minutes, checking with a cake skewer. When the skewer comes out clean, the cake is ready.
Once the cake comes out of the oven heat the remaining 2 tbsp honey, then brush over the surface of the cake. The honey will harden as the cake sets leaving a delicious caramel-like glaze.
Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8


3 teaspoons instant coffee
1 cup hot water
4 eggs
3/4 cup sugar
1 cup honey (about 12 ounces)
1/3 cup oil (not olive, use soy or canola)
3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves (I leave this out)
1/2 teaspoon ground allspice (I usually use nutmeg)

Preheat the oven to 160 degrees C (325 degrees F).

Get a baking pan with a 7 cup capacity. Grease lightly and set it aside. You could also use parchment paper, my favorite trick.

Prepare a strong cup of coffee with the hot water and the instant coffee. Let it cool down a bit so it’s not boiling.

Separate the eggs. Put the yolks into a big mixing bowl and the whites into a medium one.

Beat the yolks with the sugar until creamy.

Add the oil, then the honey, beating after each addition. Beat until the mixture is totally smooth and creamy.

Sift the flour and combine with the salt, baking powder, baking soda and the spices.

Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon. Do NOT use and electric mixer for this one. Stir only until all the ingredients are well blended, do not over mix.

Clean and dry the mixer beaters. Whip the egg whites until they are stiff and can hold their shape. Don’t overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.

Add one third of the beaten whites at a time to the batter. Fold in gently until the batter is smooth.

Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes. The cake is done when a toothpick comes out dry and clean. This cake keeps really well. In fact, it gets better with a little aging, so bake it several days ahead.


4 eggs
1 cup honey
1 cup coffee, cooled to room temperature
2 tsp. baking powder
2 tsp. baking soda
1 cup oil
2 cups sugar
3 cups flour

Beat eggs. Add honey, coffee, oil, and sugar. Mix well.

Sift together baking powder, baking soda, and flour.

Mix all ingredients together.

Pour into greased loaf pan.

Bake in 350° oven for about 1 hour.

Top with slivered almonds.


Greek Honey Cake
Prep 30 m
Cook 40 m
Ready In 1 h 10 m
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

20 de mayo de 2016

Feta, Mushroom, And Spinach Omelette RECIPE FOR TODAY

Feta, Mushroom, And Spinach Omelette
I love the high protein content of this breakfast. As stated previously, protein is essential to building muscle and keeping us feeling fuller for longer!
Time to Prepare: 5 Minutes
Time to Cook: 5 Minutes
Number of Servings:1
  • 1 egg
  • 2 egg whites
  • 3 – 4 chopped mushrooms
  • 1/2 cup packed baby spinach (approx)
  • 1 oz. feta cheese – crumbled
Mix eggs until combined. Lightly spray a pan with cooking oil. Sauté chopped mushrooms until soft. Add the baby spinach and cook until just wilted, pour over egg mix, and sprinkle with the crumbled feta cheese. Flip the omelet once the edges start to pull away from the pan, cook other side until brown.
Optional: salt and pepper to taste, & cherry tomatoes quartered (yum).


Baked Chicken Cutlets with Deconstructed Guacamole




  • 2 (8 ounce) boneless chicken breasts, cut in half legthwise
  • 1/4 teaspoon seasoned salt (such as adobo seasoning)
  • 2 large egg whites, beaten
  • 1/2 teaspoon sazon (homemade or packaged)
  • 1/2 cup seasoned breadcrumbs
  • 1 -1/2 tbsp olive oil


  • 4 ounces avocado (from 1 small Hass)
  • 1 cup grape tomatoes, halved
  • 1/4 cup slivered red onion
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon kosher salt and black pepper
  • 1/4 teaspoon cumin
  • juice of 1/2 lime
  • 4 lime wedges for serving


Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess. Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.


Yield: 4 Servings, Serving Size: 1 piece chicken, 1 oz avocado plus toppings
  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 7
  • Calories: 286
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 83mg
  • Sodium: 568mg
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sugar: 1g
  • Protein: 31g

Peanut Berry Yogurt RECIPE FOR TODAY

Peanut Berry Yogurt
from www.stylolady.com
Berries and peanut butter – didn’t exactly tickle my taste buds at first, but as it turns out it’s a tasty combo! I love the antioxidants that I get from the berries, and the healthy mono fats from the nuts.
Time to Prepare: 5 Minutes
Number of Servings:1
  • 1/4 cup grape nuts cereal
  • 1/2 cup low fat yogurt
  • 1/2 cup mixed berries
  • 1 Tbsp chunky peanut butter
Add Grape nut cereal to your breakfast bowl. Then add the yogurt, berries, and peanut butter. Mix well. I like to leave mine to soften for 10 minutes while I go get something achieved, but some would prefer to eat it straight away with a crunch!

19 de mayo de 2016

Easy Roasted Lemon-Garlic Shrimp RECIPE FOR TODAY

Easy Roasted Lemon-Garlic Shrimp – ready in under 8 minutes!
Easy Roasted Lemon-Garlic Shrimp
Servings: 4 • Size: 9 to 10 jumbo shrimp • Points +: 5 • Smart Points: 3
Calories: 216 • Fat: 6 g • Saturated Fat: 1 g • Carb: 3 g • Fiber: 0 g • Protein: 35 g 
Sugar: 0 g • Sodium: 252 mg • Cholesterol: 258 mg

  • 1 1/2 lbs shelled and deveined jumbo shrimp (36)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 lemon, juice of
  • 1 tablespoon chopped parsley
Preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray.
Combine the shrimp, garlic, oil and crushed red pepper together in a bowl and stir to combine.
Arrange the shrimp on a baking sheet in a single layer. Roast 6 to 8 minutes or until the shrimp turns opaque. Squeeze lemon over the shrimp and garnish with parsley.


Quick Garlic Lime Marinated Pork Chops



  • 4 (6 oz each) lean boneless pork chops
  • 4 cloves garlic, crushed
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 lime, juice of
  • 1 tsp lime zest
  • 1 teaspoon kosher salt and fresh pepper


Trim fat off pork. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes. To broil: line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until browned. To grill, grill over medium-high 4 to 5 minutes on each side.


Yield: 4 Servings, Serving Size: 1 chop
  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 5
  • Calories: 224
  • Total Fat: 6g
  • Saturated Fat: g
  • Cholesterol: 112mg
  • Sodium: 368mg
  • Carbohydrates: 1.8g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 38g