Barras fit protéicas


Hola amigos!

Como se han podido dar cuenta, utilizo la avena en muchas de mis recetas. Es un alimento nutritivo desde todos los angulos: ayuda a nivelar el azucar en la sangre, reducir el colesterol malo, es rica en fibra. A estos beneficios, súmenle los de las semillas de chia, coco deshidratado y aceite escencial de naranja. Y fácil de hacer como me gusta.


1/2 taza de mantequilla de maní cremoso

1/4 taza miel de abejas o miel de maple

1 y media taza de avena en hojuelas

1/2 taza de coco deshidratado sin azucar

2 cdas de semillas de chia

1/2 cdita de sal

1/2 cdita de canela en polvo

5 gotas de aceite escencial de naranja


Se precalienta el horno a 350F. Se engrasa una bandeja de cristal. (refractaria)

Se mezclan todos los ingredientes en un tazón y se revuelven bien. Luego se coloca la mezcla en la refractaria y se aplana para que quede cubierta la superficie con un grosor de no más de 1.5 cms.

Se corta la masa aplanada en porciones rectangulares en un solo movimiento. Es importante que quede bien apretada la masa en la refractaria para que no se desmorone cuando esten horneadas.

Se coloca en el horno y se calienta por 10 minutos maximo. Se dejan enfriar y se sacan con cuidado.

Se guardan en un recipiente cerrado y se dejan a temperatura ambiente.


Galletas de avena y ahuyama


Estas galletas son densamente nutritivas, osea que cada gramo te alimenta 100%. Perfectas para un desayuno, merienda de media mañana o media tarde o lonchera de los chiquitos. Y lo mejor, es que son muy fáciles de hacer! Si se ponen duras (después de unos 4 días), ponlas por 10 segundos en el microondas y vas a ver lo delciosas que son.

Sin lácteos ni harinas refinadas. Duran máximo 1 semana.

Cantidad: 10 galletas pequeñas

Tiempo: 15 mins


1 taza de avena en hojuelas

1 taza de avena en hojuelas licuada

½ taza de puré de ahuyama

¼ taza de aceite de coco derretido

¼ taza de miel

¼ taza de linaza molida

2/3 de arándanos secos

2/3 semillas de girasol o nueces al gusto

½ cdita de sal

1 cdita de mezcla de jengibre, canela y clavos en polvo (pumpkin spice)

2 huevos


Revolver todos los ingredientes en un bowl y armar las galletas como una bolita y luego aplanar un poco en una bandeja para hornear previamente engrasada.

Colocar en el horno a 350F por 15-20 mins y listo!


Colombian Stuffed Cucumbers


This is one of my favorite dishes from my dear mom. She actually doesn’t like cooking as much as I do, but she is very good in the kitchen and I was counting the days to have them and learn how to make them so I could share them with you. As I like to experiment with other textures and flavors, we changed this recipe a little bit to make it healthier and the results were amazing. So here it goes:


Serves: 4 stuffed cucumbers

For the stuffing

1 medium size ripe tomato grated

1 yellow onion grated

1 small carrot grated

1/2  red pepper grated (skinless)

1/2 tspn of turmeric

4 big leaves of cilantro cimarron finely chopped

1/2 cup of green peas

1/2 cup of green beans (habichuelas) finely chopped

2 celery stalks finely chopped

2 cups of home-made chicken stock

1 cup of cooked basmati rice (or any other rice you prefer)

Salt and pepper to taste



Mix of ingredients for the stuffing and cooked at medium heat for 30 minutes and reduce. Lastly, add the rice in small portions, stir it and let it dry for a little longer. The consistency must be thick but wet. Once is ready, let it cool down and set aside.

For cooking the stuffed cucumbers

4 medium size cucumbers (variety: Archucha)

1 cup of coconut milk

Cut the tip of the cucumber, about 3 cms. Clean the cucumbers inside, removing the seeds. Then stuff the cucumbers and use the cut tip backwards as a mini lid to close the cucumber.

Move the stuffed cucumbers into a deep dish side by side. Add 1 cup of  coconut milk and cook for 20 minutes at medium heat.

Remove, serve and enjoy!


If you cook it, I would love to know what you think. I totally love this recipe, reminds me of my mom every time!



Easy home made Ranch Dressing


Having a yummy salad dressing is just as important as the salad. I personally love vinaigrettes but I also get tired if I eat them everyday, so its always great to have a healthy dressing in your fridge for when you wish to have a creamier texture without having all the nasty ingredients of the conventional brands.

What nasty ingredients?

MSG (Monosodium Glutamate) – Flavor enhancer that causes headaches, allergic reactions, brain damages and learning disabilities

Soy bean or Soy Lecithin – High in Phytoestrogens that lead to women’s issues (breast cancer, endometriosis, fibroids)

Buttermilk – Saturated fats

Xhanthan Gum – Can cause allergies, gastrointestinal reactions, bloating

A dear friend gave me a book called Eat Raw Not Cooked by Stacy Stowers and this recipe is from this book. Totally recommend the book by the way.

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Low carb flaxseed & coconut pancakes


Hi there my lovely friends!

I have been experimenting quite a bit with flaxseed meal as a way to avoid refined flours and came by this recipe from that you will love. It is high in protein and Omega 3 (Flaxseed meal) which is wonderful to keep a healthy weight apart from having many other benefits.

Ii is fluffy, light and tasty. (I wouldn’t share it otherwise) I made a few changes to the original recipe so here it goes!

Continue reading “Low carb flaxseed & coconut pancakes”

Kale and lentils soup



This soup is soooo easy to do and full of goodness. I love lentils so I decided to give it a twist adding kale and some species that a year ago I would have never thought of. I hope it inspires you to eat a healthy hearty soup. Its full of plant protein coming from the lentils and kale. You can eat it with brown basmati rice.

Continue reading “Kale and lentils soup”