lunchbox ideas (Giveaway)

Jeremiah starts school again in just one short week.  I really meant to get all my back to school shopping done before baby's arrival...but baby Frank had other plans...and thats all good too... (:

It seems aside from all the shopping, and making sure the kids are prepared the next big challenge is making sure they eat a healthy meal at school...would you agree?

We are pretty lucky to have a great lunch program at Jeremiah's charter school but I'll be home from work for the rest of the year so I can give baby and kids lots of snuggles... and this means we will definitely be on a budget. 

Walmart recently contacted me asking me if I could share some healthy lunchbox ideas with you. They sent me a gift card to shop their assortment of healthier food options in order to create healthy lunchbox options...here's what I came up with...

chicken salad: shredded chicken, a little mayo, seasoning and a can of veggies ( I have to thank grandma for this quick, easy and yummy recipe) served with Tostada pieces. 

mashed sweet potatoes

blueberries

and a sweet and salty trail mix

whole wheat tortilla rolls up's: cream cheese, avocado and deli meat of your choice rolled up in a whole wheat tortilla and cut up in rolls

berries, melon and grapes

pretzels

Salmon burger: canned salmon mixed with a little mayo, lime juice, seasoning, leaf lettuce, all in a bun

plum

graham crackers

All very easy to make. 

Giveaway

To celebrate back to school, Walmart wants to send one of you a $25 gift card to help you make a healthier lunchbox for your kiddos. 

Leave me a comment telling me your best tip for making a healthy lunchbox or tell me a challenge you face. I will randomly pick a winner on September 4th at 11:59pm. US only. Make sure you include your email address if not already on your profile. 

*Walmart sent me a gift card to shop for this post and share with you my lunchbox ideas. All thoughts are my own. They also sent one for a giveaway. No other compensation was given. 

honey mask

I'm going on week 37! Still working full time! Yet, still taking time to enjoy this big belly, spend time with family, eat yummy foods and take care of me as much as possible. 

Here's a make at home facial mask I tried this morning (all the sun and pregnancy have my face needing extra love) to help take care of you too....

Exfoliating Honey Mask

Ingredients:
1 tablespoon honey
1 tablespoon cornmeal


Preparation:
In a small bowl mix honey and cornmeal until throughly combined. Apply the exfoliating facial mask with gentle, circular motions onto your T-zone, with special attention to the nose, chin and forehead. Leave on for 10 minutes. Rinse with warm water. 


*recipe via Vicky Mejía for Pura Miel

Avocado and Chicken Tostadas

Growing up Avocados were always in our home. I remember eating them over a chicken and rice dinner, sprinkled over soup, with beans and tortillas, or just by themselves with a little dash of lemon juice and salt on top (Audrey's favorite way of devouring them). We could always find them at Latin markets along with all our other Latino food staples like platanos, tortillas, and queso fresco. 

When it was time for me to have a kitchen of my own... I think I inherited the need for them.

These day's you can usually find traces of avocado on little cheeks in our home... one of Audrey's favorite foods.  Thanks to Avocados from Mexico we can now find them at any local supermarket. Avocados from Mexico are always available...  aguacates bloom in Mexico naturally year round, so we can enjoy rich and creamy avocados anytime of the year... specially during the summer when avocados make any salad or dish extra yummy and a guacamole makes any gathering extra special. 

And of coarse the yummy bean, avocado and tortilla dish that Jeremiah and Audrey have inherited a love for. Seeing a pot of beans cooking at grandmas house always makes them happy. 


Another dish that makes them happy are tostadas.


Tostadas are the perfect summer dish. Whether eating them for dinner, on a picnic or outside with friends. Maybe it's because you can eat them with your hands or maybe all the fun toppings...

I have a tostada recipe to share with you... Avocado and Chicken Tostadas, a perfect combination of crispy, creamy and yummy. A recipe that is super easy to make and can be enjoyed any day of the week. Buying store bought rotisserie chicken and salsa verde make it a lot easier but you can also make these at home. Play with the ingredients to you and your family's liking...in my case (for Audrey) separating a bit of the mixture before adding tomato.

Avocado and Chicken Tostadas

Ingredients:

8 tortillas
oil for frying 
salt
1 avocado mashed
2 cups shredded rotisserie chicken
1 cup shredded red cabbage
1/2 cup diced onion
1/2 cup diced tomato
juice of 1 lime
2 tablespoons olive oil
salt and pepper to taste
1/2 cup salsa verde (I use store bought but homemade is extra yummy)
1/2 cup queso fresco

Directions:

Add enough oil (enough to cover tortilla) to a deep frying pan. Cook tortillas one at a time until golden brown and crispy. Remove from pan,place on paper towel lined dish and sprinkle with salt.

Mix chicken,red cabbage,onion,tomato,lime,olive oil, salt and pepper. 

Spread mashed avocado over tostadas,then add chicken mixture. Add salsa verde to your liking and sprinkle with queso fresco. 

Enjoy!





Make sure to visit Avocados from Mexico fan site for more avocado recipes.



*This is part of a sponsored campaign with Avocados from Mexico and Latina Bloggers Connect. All thoughts and the recipe are my own. 

grapefruit and honey punch

So many yummy ponche recipes around during the holidays, here is an easy one (because I'm all about easy) courtesy of mixologist (and Salvadoreña) Deysi Álvarez. 

Make sure you check out the rest of her ponche recipes (in Spanish) including a fabulous ponche Salvadoreño.  

Ponche de miel y toronja

Ingredients:

3 tablespoons honey

1 cup chamomile and rum infusion (see below)

1 1/2 lemon

1 grapefruit

1 (16oz) bottle of sparkling mineral water 

cinnamon sticks and/or star anise to decorate 

*for the chamomile and rum infusion

1 cup rum

2 tablespoons chamomile tea

To prepare:

In a cup mix rum and chamomile tea and let it sit for 45 min. Once it's ready, strain and pour mix in a pitcher. Juice lemons and grapefruit in a juicer and then add juice to pitcher. Add honey and mix through. Pour in fancy glasses ( : and add sparkling mineral water to each glass. Decorate with cinnamon sticks and star anise.

drinks to keep you warm

During the winter and specially during the holidays I get cravings for all my favorite warm drinks. These drinks remind me of growing up...hanging out a friends house, visiting grandma in El Salvador, celebrating the holiday's with loved ones, or loving it when a family friend or relative dropped it off as a gift. Here are some of my favorite drinks during the Holidays...

Mexican hot chocolate via Mommy Maestra

Ponche Navideño via Viva la Vida

cafe de olla via Presley's Pantry

Atol de Elote via La Cipota

What are some of your favorite warm drinks during the Holidays?
If you have a link to a yummy recipe, please leave it in the comments!

spiced tea

Here is a yummy recipe (perfect to sip with friends and family) sent to me to share with you in celebration of the newly released Beauty & The Beast: The Enchanted Christmas and Beauty & The Beast: Belle's Magical World to Blu-ray and DVD combo pack. Hope you love as much as I do. <3


Mrs.Potts and Chip's Spiced Tea

ingredients:
2 cups water
3 tea bags of your favorite herbal tea
4 star anise
1 cinnamon stick
1 cup passion fruit juice
3 tablespoons honey
2 tablespoons lemon juice

directions:
In a medium saucepan bring water to boil. Add tea bags, anise, and cinnamon stick. Reduce heat. Simmer, uncovered, for 3-5 minutes. Discard tea bags and cinnamon stick. Stir in passion fruit juice, lemon juice and honey. Simmer on low for 10 minutes. Pour Spiced Tea into four tea cups, floating a star anise on top of each. Makes 4 servings.

Belle has always been a favorite of mine and introducing her to Audrey has been so much fun.

Both of these movies would make a great gift if you are shopping for a young girl. 

*Recipes, and a copy of both movies were sent to me for review purposes. No monetary compensation was given. I was not required to post or share with you. 

Merenguitos

I know there are already so many sweets going around for Halloween...but I have one more sweet to add to the mix... ( :

One with Latin flavor...(I remember eating these as a kid)

This is a perfect recipe to celebrate Dia de los Muertos. All natural ingredients that are easy to find and easy prep (does take some time in the oven so give yourself plenty of time to bake). 

Older kids can have fun making different shapes...

Latin Merenguitos

16 pieces

Ingredients

1 ½ cup honey

2 cups egg whites

2 drops lemon juice

3 cups sugar

Preparation

1. Place the egg whites and lemon juice in a stand or hand mixer with whisk attachment and whisk at high speed for 1 minute. Turn the speed down to medium and sprinkle in all of the sugar while machine is running. Add the honey to the egg whites, increase the speed to high and whisk for 3 minutes or until stiff peaks form.

2. Place the meringue into a bowl. At this point, you can add food coloring if desired by simply adding a couple of drops to mix until you have reached the desired color. Mix food coloring into the meringue.  

3. Place the meringue in a pastry bag with a star tip and pipe 16 assorted shapes onto a 12" x 17" baking sheet with parchment paper. 

4. Bake at 200 - 225° Fahrenheit for about 2 hours or until completely crunchy.

5. Store in an airtight container.

(a video how to in Spanish)

*recipe sent to me by The National Honey Board. No compensation of any kind for sharing. 

Honey Granola Bars

I have a really yummy recipe to share with you... 

It's a perfect snack to bring along on  beach trips or hikes or to keep in your bag for snacking during the summer

(the ingredients are affordable and it's really easy to make).

  Barbara (a most inspiring fellow mom) shared it at a recent event I attended hosted by The National Honey Board. 

She also shared some awesome exercise tips with us.... buy a hula hoop and  jump rope! 
I own both but need to actually use them! She's got an awesome exercise book too! ( :

Grab n Go Honey Strawberry Granola Energy Bars

Serves 6

Ingredients

• ⅔ cup of honey 
• Cooking spray
• 1 egg white 
• 2 cups old fashioned oats 
• ⅓ cup of canola oil 
• 1 tsp vanilla extract 
• ½ cup coconut flakes 
• 1 cup sugar-free strawberry preserves 

Directions

1. Preheat oven to 375 degrees F.
2. Spray a 7 by 10 ¾-inch nonstick baking pan with cooking spray. Lay a piece of parchment paper over the pan big enough to allow excess paper to hang over the sides. Spray parchment paper lightly with cooking spray.
3. In a medium bowl beat the egg white until frothy.
4. Stir in oats, honey, oil, vanilla extract and coconut flakes. Mix well.
5. Set aside ⅓ of the mixture.
6. With a rubber spatula spread the remaining mixture into the prepared baking pan, pressing lightly to form an even layer. Bake for 10 minutes.  Remove from oven.
7. Spread the preserves over the crust of granola and sprinkle the remaining oat mixture over the preserves.
8. Bake for an additional 15 minutes or until the preserve filling is bubbling on the edges.
9. Remove from the oven and allow to cool for at least one hour.  Cut into squares and enjoy!

*just sharing...no compensation was given ( :

Tortilla Soup

I am always in need of tomato inspired recipes during the summer...

Here is one I was sent to share with you, tried recently, was easy to make, affordable ingredients, really yummy, and will definitely do more of throughout the summer...

Tortilla Soup with Tortilla Chips, Queso Fresco and Crema

Ingredients

4oz Cacique queso fresco, crumbled

2 oz Cacique Crema Mexicana

1 tbsp. olive oil

2 tomatoes

4 tomatillos, peeled and washed

1/2 cup yellow onion, diced

1 chile Guajillo, seeded and toasted

1 tsp. chipotle chile canned in adobo, minced

1 garlic clove, minced

1/2 tsp oregano

1/2 tsp cumin

6 oz tortilla chips

2 qts. chicken stock

1 avocado, diced

Cilantro sprigs

Salt and Pepper to taste

Preparation

In a large pot, place olive oil over medium heat, add tomatoes, tomatillos onion, both chiles, garlic, oregano and cumin. Sauté for 15 minutes until all is very soft and mushy.  Add 5 oz of the tortilla chips to the pot along with the chicken stock or water and bring to a boil.  Once the soup is boiling, turn down to a simmer and cook for 10 minutes. Season with salt and pepper. Place the soup in a blender and blend until very smooth. Add the soup back to the soup pot and bring back to a simmer and check seasonings. 

For assembly pour about 6 ounces of soup in a bowl and garnish with the reserved tortilla chips, a drizzle of crema Mexicana, crumbles of queso Fresco, avocado and a sprig of cilantro. 

Enjoy!

*Cacique sent this recipe for me to share. No compensation was given.

Rainbows... and shopping at Whole Foods on a budget

I ate a rainbow today.

Red and yellow peppers. Baby carrots. Avocado. Red cabbage. Blueberries. 

... how many colors of the rainbow can you find in the kitchen?

Have you heard?... the USDA is replacing the food pyramid... with a plate! 

What do you think?

Audrey and I recently took a tour of Whole Foods...  and learned so much from it we have been shopping there lately...

(with same budget!) 

I want to share some tips Iv'e been learning...

Tips for Shopping at Whole Foods

• Set up a personal tour at your local store.  You will learn so much!  Learn how to find their deals, look for certain labels and brands and really take advantage of the store.
• Shop the bulk bins.  The items are cheaper because you aren't paying for packaging or brand names , you can get as much or as little as you want. 
• Shop for produce that's in season.  People usually stick to the same veggies and fruits all year long.  Try new stuff, it's healthy and can be cheap too. 
• Remember portion sizes, instead of having a huge piece of beef, chicken or fish, stick to 3-4 oz portions... "reconfigure your plate". 
• Fish is too expensive? Get a whole fish. They weigh it, clean it and portion it for you.  This way you know for sure what kind of fish you are eating and can save some money as well. 
• Make a list... and actually take it with you ( :.  There is so much healthy and yummy temptation in this store... but if you have a list you can stick to just what you need. 
• Print out some of their whole deal newsletter coupons or pick the newsletter up when you are there.  You might find a good deal or something you need among the coupons. 
• Take advantage of their website, they have great recipes that you can usually make or adjust to your budget.

Do you ever shop here?  What tips do you have? 

Share them!!!

*No compensation was given for this post. I was given a tour and think more people should take it too!

Panela, tomato and Melon Salad

The kids and I have stated our vegetable garden. It was a full day of work with fights over the water hose, several breaks for snacks and getting wet, need for baths post gardening and a ladybug release to celebrate. 

  Tomatoes, peppers, strawberries, mint, cucumbers and squash. 

Audrey has a "let's water the plants mami" obcession going on and Jeremiah keeps checking out the strawberries hoping to beat the squirrels to the first one. 

I find joy in seeing my picky eaters try the different dishes from our cosecha (harvest), they are much more willing to try knowing they have worked hard at growing the veggies. 

I have a yummy recipe to share that uses plenty of seasonal fruits you might have in your garden or are easy to find in the store, including tomatoes, melon, jicama, basil, watercress and cilantro. 

It would make a perfect meal paired with bolillos or french bread...

or make a yummy salad for your Cinco de Mayo celebraciones!

Grilled Cacique® Panela over Summer Tomato & Melon Salad with Lime-Chile dressing

Ingredients:

Salad: 1 package (10oz) Cacique queso Panela, cut into 1/2-inch thick slices 

1 tbsp. olive oil

4oz assorted baby/small multi-colored tomatoes, washed in cold water

1 cup watermelon cut  cut into 1/2 inch cubes or balls using a melon baller

1 cup honeydew melon or other green melon cut into 1/2 inch cubes or balls

1/2 cup jicama, peeled and julienned 

1/4 cup fresh basil and cilantro leaves, tossed together

1 bunch watercress or baby arugula, washed in cold water,then dried well

Dressing: 1/3 cup fresh lime juice

1/2 tsp. chipotle chile canned in adobo, minced fine with some of the sauce in the can

1/3 cup extra virgin olive oil

salt and pepper to taste

Preparation

For dressing add all the ingredients together, mix well and season with salt and pepper, add more chipotle if more spice is desired

For cheese: preheat the grill or bbq. Be sure the grill grate is very clean and place it on BBq to heat up. Once the coals are ready and the grill is smoking hot, lightly oil the grill and the cheese slices. Carefully place the cheese on the grill for about 10 to 15 seconds until the cheese takes some grill marks, and then remove from the grill. 

For salad: lay a bed or watercress or baby arugula on a large platter. Arrange the assorted melons, tomatoes and jicama on the greens. Lay the grilled cheese over the salad, and then drizzle with the dressing. Sprinkle basil and cilantro leaves around and add a touch of salt and ground pepper. Serve immediately. 

 Enjoy!

*No compensation of any kind was given for sharing this recipe with you.  Cacique sent me this recipe just in time... when I'm planning my veggie garden dishes(:
Salad picture credit: Cacique

Peruvian for dinner tonight?

I have another recipe to share from my Peruvian dinner outing. 

This is perfect for dinner this weekend. 

Organic Chicken Breast with Honey Blue Cheese Sauce

Ingredients:
For the chicken breasts:

4 whole organic chicken breasts 

2 cloves of garlic, chopped
Touch of olive oil 
Salt and pepper (to taste)

For the saikio miso sauce:
2 cups honey
2 cups apple vinegar
8 tbs aji amarillo paste
3 cups saikio miso paste
1/2 cup olive oil 

For the honey blue cheese sauce:
1 cup honey 
1 lb blue cheese
1 1/4 cup apple vinegar 

For the vegetables:
Root vegetables (fresh veggies of the day such as baby carrots, potatoes, etc)
5 tbs olive oil
Salt and pepper (to taste)
2 tbs pure honey (for glaze)
2 tbs butter (for glaze)


Preparation: 
Chicken Breasts:Marinate the chicken breasts with salt, pepper, chopped garlic and touch of olive oil. Grill them until cooked and golden brown. 

Saikio Miso Sauce:In a pot, mix the honey, apple vinegar, aji amarillo paste, saikio miso paste and olive oil until sauce boils. Cool down.

Honey Blue Cheese Sauce:Blend the blue cheese, apple vinegar and honey in a blender. Season the root vegetables with salt, pepper and olive oil. Roast them in the oven at 300°F for 20-35 minutes. Glaze with honey and butter. The smaller the vegetables or vegetable pieces, the faster they will cook.

To Serve:Top each chicken breast with one tablespoon of honey blue cheese sauce then place on the roasted vegetables. Final touch, add the saikio miso sauce to the chicken.

Serve with Quinoa. 

Serves 4.  Que Rico!

*Aji Amarillo paste is a yellow Peruvian chili paste available in Latin supermarkets. You may also use any chili paste of your choice.

*recipe given to me by The National Honey Board.  No compensation given for sharing ( :

Cinnamon Tea

I smell cinnamon.  It's my tea.

It tastes delightful and makes the house smell of Christmas.


Here is the recipe:

Honey, Cinnamon and Lemon Tea

2 tablespoons of pure honey (or to your taste)
1 tablespoon lemon juice
2 cups of water
2 cinnamon sticks


Boil water and then add cinnamon sticks.  Cover and steep for 10 minutes. Strain into mugs.  Add honey and lemon.

Enjoy.

Also....sorry so late on this...

Random.org picked winners for the Sesame Street games!

Congrats to Sarah (Frugaluser) and Veronica (tacubagurl)!

*recipe sent to me by The National Honey Board.  No compensation was given for sharing. 

Recipe for Churros (yum)

(via albantzar [itziar])

A leisurely look through flickr led me to this photo.  When I saw it, I quickly filled with childhood memories and memories of seeing my own littles fingers filled with sugar and cinnamon.

This led me to look for a recipe.  I think that time of the month might be near since I'm searching the internet for desserts ( :

Here is an easy one I found via Que Rica Vida.

Churros


Ingredients:
vegetable oil
4 tablespoons of sugar
3 1/4 cup of Bisquick Original mix
1 cup of hot water


In a large pot fill 2 to 3 inches from pot with oil and heat at medium heat until thermometer in oil reaches 375. 


In a deep plate mix 3 tablespoons of sugar and cinnamon.  Put aside. 


In a large bowl mix the Bisquick, hot water and one tablespoon of sugar with a spatula until completely mixed. 
Add mixture to cake decorating bag with star formed tip with a 1/4 opening.  Squeeze 5 inch long churro over oil, you can cut the ends with scissors. 


Heat them till golden brown, about 3 minutes and then drain on paper towels. 


Sprinkle sugar and cinnamon over churros. 


Serve hot and with hot chocolate. 

And send me one too!

*recipe thanks to Que Rica Vida.  I was not asked or given any compensation for posting this.  Just having a churro craving ( :