I’m always asked how I get Ji to eat her veggies and truthfully I don’t have an answer. I got lucky because she loves them (I think it’s in her genes) but she is three years old and has her days. On those days when she is feeling picky, I hide the veggies in one of her favorite treats! Smoothies! Since we recently saw the Captain Underpants, I decided to make a smoothie with special powers. Her special power is to “read” she’s excited because drinking her smoothie is going to help her read. I like it!
Our Captain Underpants Smoothie was super easy to make. We only used three ingredients.
Throw one cup juice, a handful of kale and a handful of raspberries in the blender and ta da! Captain Underpants Super Smoothie is ready and Ji approves.
If you know me, you know I love salads! Today’s lunch consisted of a super easy, super crunchy, yummy salad that I threw together in less than 5 minutes. It’s part of my don’t stress the small things and just relax and enjoy life and this pregnancy plan. I’ve found that I shouldn’t worry too much about making the perfect meal everyday. I have plenty of healthy ingredients in my pantry and fridge and even if I throw a bunch of different ingredients together, it’s bound to be yummy. Well, lets hope so!
I looked in my fridge and found
Pre-Washed and Pre-cut Kale
and a purple cabbage that needed to be used ASAP.
I also keep an old popcorn tin full of different salad toppings, nuts and seeds. I grabbed salted sunflower seeds, pumpkin seeds, which I roasted over medium heat on the stove for about 3 minutes and then sprinkled with a little bit of Himalayan salt. I found a can of garbanzo beans in the pantry and decided to add that in for extra protein. The result? This beautiful colorful and delicious salad.
This is a sponsored post but all opinions expressed are my own.
I’ve been on a sugar free, low carb diet for a couple of weeks now but have been itching for something sweet. I knew that if I was going to cheat, it had to be with something good. Because Dia Del Los Niños is coming up and I’ve been reminiscing about my childhood, I decided to make fresas con crema topped off with my all time favorite cereal, Honey Nut Cheerios. We didn’t go to a lot of fancy restaurants when we were little but we sure did enjoy when my mom would take us to buy fresh strawberries and crème at the local indoor swapmeet.
To make this yummy dessert you will need the following ingredients:
Sweet Condensed Milk
Toppings: I used crushed almonds and Honey Nut Cheerios
First step: Wash and cut the strawberries
Second step: Scoop about two spoons of yogurt per person
Third step: Mix half a spoon of condensed milk per per person in with the yogurt into a large bowl
Fourth step: Pour yogurt and condensed milk mix into a small cup, top with strawberries, nuts of your choice and cereal. I used Honey Nut Cheerios but I also recommend Cocoa Puffs, Lucky Charms or even Trix!
The best part about this dessert is that it takes minutes to make and I found all of the ingredients in one trip to my local Wal-Mart. Plus, it was a great bonding activity for the whole family. My little helper had a blast putting her cup together!
My family has appointed me as the party planner for all of our Holiday gatherings. My job is to make it a fun night and since this year the Christmas celebration was to be hosted at my home, I decided to make a signature drink for the night. I started pinning days before, but almost all of the Christmas themed cocktails called for white chocolate liqueur, which I could not find anywhere. Well, being the improviser that I am, I came up with the idea of Candy Cane Jell-O shots! What else was I going to do with all those candy canes? The shots were super easy to make, and every adult enjoyed them very much.
The kids got a jumper and a piñata and everyone at the party had a lot of fun!
Ingredients: Makes 24 shots
3oz pack of any red or green gelatin
1 cup of boiling water
1 cup ice water
1 cup of peppermint schnapps
crushed peppermint candy canes
whipped cream or dessert topping
Boil 1 cup of water and mix in gelatin
Add 1 cup ice water+ 1 cup of chilled peppermint schnapps
Use a cup to distribute evenly among shot glasses ( I used plastic ones from the dollar store but paper will work best). I you decide to use these clear plastic ones, I also suggest getting the mini spoons to scoop the Jell-O out. You can find them in the same aisle.
Sprinkle crushed candy canes
Place in a large plate and refrigerate for one hour.
If you want the shots to be stronger don’t add the iced water but drink responsibly!
Serve as is or with whipped cream.
These cute little shots were so easy and fun to make, that I’m thinking of making another batch for New Year’s Eve. The colors, flavors and candy combinations are endless!
I love the Holidays for so many reasons. Spending time with my family is one of them, and another is the delicious food. When I was growing up my family would get together days before Las Posadas to start the cooking. It was never really planned but my aunts and mom would call each other to get together for “el cafe.” I can still clearly hear my tias say “vengan al café,” which meant come over for a delicious Mexican breakfast. The coffee may have made an appearance but the breakfast was the main attraction.
My mom and aunts would rotate the hosting responsibilities for the breakfast get-togethers, Las Posadas and Christmas. They would gather all the kids around and tell us stories about how they celebrated Las Posadas back in Zacatecas, Mexico. They grew up very poor and going around their town attending different Posada celebrations and eating delicious treats was the highlight of their year. My mom still gets excited when she thinks about the oranges and nuts she once got in her stocking.
Since breakfast with my family is one of the fondest memories that I have from my childhood, I decided to make Huevos Rancheros using both red and green salsa from HERDEZ®. This authentic Mexican meal is delicious, filling and super easy to make. I hope you enjoy it as much as I did!
Spray a pan or skillets with cooking spray and crack two eggs over the pan. Let them cook over medium heat for about 5 minutes.
Add cooking oil to medium pan and let it heat for a minute. Then add one tortilla at a time for about 30 seconds and flip over and repeat. Remove and drain or pat any excessive oil.
While your eggs are cooking and once your tortillas done, use a small sauce pan to simmer the HERDEZ® salsa of your choice ( I used both, separately). Then pour the salsa over the fried tortillas.
Once the eggs are cooked to your liking, place them over the tortillas and spoon as much salsa as you would like over them!
Mexican Queso fresco and avocado
Serve with a side of beans or rice.
I love the simplicity of getting together for a meal and spending time with friends and family. I’m super excited for my mom to tell my daughter and my cousins daughters all about the Mexican celebration of Las Posadas and for them to grow up knowing that all of the modern necessities are second to the simple things in life that bring true joy.
This meal was inexpensive and easy to prepare and I encourage everyone to visit HERDEZ® for more awesome recipes to help you celebrate Las Posadas this year.
HERDEZ® is holding a photo contest on Instagram! The Share in the Magic of #MisPosadas contest lasts from December 7th – January 6th.
Each week, a fill in the blank question relevant to the holiday will be posted for fan to answer with a photo. Three top winners will be selected as well as honorable mentions.
Prizes are as follows:
– Grand Prize: Dinner prepared by a personal chef for up to 4 people in your very own home!
– 2nd Place: $250 Gift Basket
– 3rd Place: $200 Gift Basket
– Honorable Mention: Custom T-shirts
To enter, submit a photo on Instagram with the hashtag #MisPosadas to answer the weekly fill in the blank question.
Las Posadas (translated in English as “the inns”), is a 9-day Mexican Christmas tradition based on the biblical journey of Mary and Joseph and their search of a safe place, or “inn,” to stay before the birth of Jesus. From December 16-24 each year, friends, families and neighbors participate as “innkeepers” and host a Posada at a different home each night. The evening’s host family provides traditional Las Posadas food—an essential element to the festivities.
Now that Fall has arrived I’ve been in the mood for soup but not just any soup. I’ve been craving sopa de Rajas in a tomato broth smothered in cheese. I’ve never had this combination before so I was worried because the last time I had an urge for something I had never had I later found out I was pregnant! Last time around it was Brussels sprouts.
Last week, I made my craving a reality. I don’t remember the measurements exactly because I was making it up as I went, but I think it went something like this!
Skillet- Sorry, I don’t know the English word but get your comal out!
4-5 Chiles Poblanos
Half of a small brown onion
2 large tomatoes
fresh Mexican cheese
Wash and roast your chiles at high heat and turn them over every few minutes. Once they are blackened and soft remove them and place them inside a plastic bag.
While the chiles are roasting cut up tomatoes into long or round slices; do the same with the onions. Set aside.
Wash, peel and cut your potatoes into long slices (as if you are making fries). Set aside.
Remove the chiles from the bag and peel. Make sure to cut the at the top so that seeds don’t spread. Cut into long slices and make sure all of the seeds are removed. Set aside.
Pour oil into pan and add the onion, tomatoes and salt and pepper to taste. Fry until the tomatoes have turned into a paste.
Add the potatoes and fry for a minute or so and then add the chiles.
Add water- I can’t remember how much I added but it was about 2-3 inches above all the veggies.
Add a spoon or cube of chicken bouillon- I always use Knorr Suiza.
Let it boil and then reduce heat to low simmer
Add cheese and cover I used mozzarella because that’s all I had but it stuck to the spoon and plate. Mexican queso fresco is best.
The soup will be ready about 15 minutes after the heat has been reduced.