Zucchini Taco Boats

I was on Pinterest, like always, looking for healthy recipes for my new lifestyle. I had a small zucchini on the counter so I started searching for zucchini recipes. I have made zoodles, zucchini lasagna… so this time I wanted something different.

I found this great Taco Stuffed Zucchini Boats recipe from SkinnyTaste and decided to try it. I adapted the recipe and you will notice if you compare both of them. I didn't use salsa and used leftover picadillo instead of turkey. That's why there are no measurements, I was working with left overs and a small zucchini, sorry :(

Plus, I just decided to take photos with my phone, anytime of the day, when I cook something so I can share it super fast and not wait and stress while editing photos. Of course, I love some beautiful camera photos, but it's more real this way :) and I'm lazy anyways bahahaha

Ok. Back to the recipe.

First preheat oven to 350 F. Cut the zucchini lengthwise and scoop out the seeds with a spoon.

Boil the zucchini in salted water for 1-2 minutes. Remove from water, place in baking dish and add the meat, pressing firmly, then top with cheese.

Cover and bake for 20-30 minutes until the cheese is melted and the zucchini is cooked through.

And there you have your taco boats. You can season the meat with taco seasoning to give it a kick, I had picadillo and that is normally what I use in my beef tacos. 

You can top with sour cream and pico de gallo, or just add them as a side like I did. 

Enjoy and happy cooking!

Simple Salmon with Mashed Potatoes and Veggies

I'm trying to get my hubby to eat better, and myself too. He is a picky eater so I try to modify some foods to make them more appealing, and I sometimes have to balance and let him have something not-so-healthy to go with the meal so he eats it.

Of course, I am not going to make him give up on all the foods he loves overnight, but I try to convince him to try new foods, so he can discover what he likes and that not every healthy food doesn't taste good.

Today I am going to show you one of his favorite meals. It is salmon with sweet potatoes (for me), mashed potatoes for him (normally loaded), asparagus and broccoli. 

It is easy and you do not need a ton of ingredients. 

This is what I used:

3 small to medium russet potatoes cut in chunks 1-2 inch chunks (OR one large white sweet potato cut in larger chunks)
1 TBSP salted butter*
1/2 C sour cream*
3 salmon fillets, thawed (mine had no skin)
broccoli florets
salt & pepper
oil of your choice (I used a bit of vegetable oil)*

*You can substitute some of these ingredients to make the dish fit your diet.

**This recipe makes 3-4 servings. I normally make an additional serving that my husband takes for lunch the next day. Gotta love leftovers!

1. Fill a pot with hot water, season with salt, add the potatoes and bring to a boil. Turn heat to medium and let cook for approximately 30 minutes or until potatoes are soft.

When potatoes are done remove from water and place them in a mixing bowl.

Mash with a fork, add butter and sour cream. Mix everything together, taste and season with salt and pepper. Set aside.

If you are using the sweet potatoes, boil for 20 minutes or until done, remove from water, mash and add a bit of butter. Set aside. (sorry, forgot to take a photo of the potatoes when they were done, boo for me!)

————————————— O ————————————

Now the salmon. 

Season both sides of the salmon fillets with salt and pepper. In a sautee pan add oil, turn heat to medium and add the fillets when hot.

Let them cook, covered, for 5 minutes. 

Turn the fillets, add the veggies, cover and let cook for 8 minutes. 

Both sides of the salmon should be nice and golden, if not, just turn the heat higher and let the juices reduce until nice and golden.

When done, serve! 

It is going to be juicy and delicious! Add toppings to your potatoes and eat :)

Buen Provecho!

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VREMI Organic Mustard Seeds for Sprouting Review

*This post may contain affiliate links, which means that I receive a commission if you make a purchase using my links and/or promotion codes. You do NOT have to pay more for the product. Reviews: I received the product for free for testing purposes in exchange of my honest review via Tomoson.com. Although the product was free opinions are 100% my own.

I love gardening and now that we finally have a house with a backyard I can't wait for Winter to be over and start planting my own veggies (and when summer gets here I will be saying I can't wait for Summer to be over, blah, blah, blah…. you know how this works) 


I am creating a stock of seeds for when the cool weather leaves haha! I've been collecting and buying seeds since last summer, and I can't wait to tell you about my new addition: Organic Mustard Seeds for Sprouting from VREMI.

The amount of seeds is around one ounce (1oz) and they come in a small plastic zip bag, inside a paper box.  I love that the back of the box has information about what's its content and the directions to sprout. By the way, the box is really pretty!

 I received the package couple of days ago and as soon as I got it I started the sprouting process following the instructions on the back of the box.
VREMI offers four (4) different organic seed boxes: mustard, beets, broccoli or radish. They also have a fifth option which is a box that includes three kinds of seeds: broccoli, mustard and beets. 


Look! All that growth in one night!

Look at those roots! After this happened I knew I had to change my babies to another type of container, because they could get all tangled and I didn't want to break them trying to remove them. The perfect container is a mason jar with a cheesecloth on the top :) Buuuut I didn't have a mason jar, or any jar for that matter (gifts welcomed haha). So I used a paper towel and a glass bowl upside down for the rest of the process, and the strainer for rinsing purposes only.

The sprouts were ready in approximately 8 days. I enjoyed 'taking care' of my sprouts (rinsing them every day, making sure I was following the instructions). 

Loved the kick the mustard sprouts gave to my sandwiches. 

They are easy to grow and they are a nice amount (I used les than 1/10 of the total of seeds for this post). Next time I would love to try broccoli sprouts, since broccoli is one of my favorite vegetables.

Did I mention these seeds are organic! Yes! These great seeds are organic and USDA Certified, which is a plus!

I am sure that these organic seed boxes from VREMI will make amazing gifts for a gardener or even as a house warming gift for a new homeowner like me. 

If you would like to see more info about the organic seeds for sprouting by VREMI , or if you would like to purchase this product enter here: Organic Seeds for Sprouting.

Happy sprouting!

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Picadillo (My Puerto Rican Version)

I love ground beef. It is so easy to create a recipe with ground beef because it is so versatile. 

You can make hamburgers, meatballs, meatloaf, picadillo, and then you can eat it with white rice, tacos, nachos, bread, mashed potatoes, and so on… 

You get it, right? I love it ha!

Today I decided to make some picadillo to get my husband to eat his veggies (he is a picky eater, thank goodness our 3 year old is not)

Here is what you need:

1 pound lean ground beef
1 TBSP vegetable oil
Chopped bell pepper and onions to taste (I used half of each)
2 TBSP tomato paste
1 envelope of sasón Accent Original
1/2 (Knorr) beef bouillon
1 Cup of water (warm or hot)
Adobo Goya (without pepper) to taste
Green olives (optional)

First add the oil and the sofrito to a sautee pan on medium heat. When hot and fragrant (aaahhh so yummy) add the veggies and olives, mix and let it cook for couple of minutes without letting it burn, stirring occasionally. Next add the sasón Accent and the tomato paste, mix together to incorporate and let it cook for 1 minute. Add the beef bouillon and the water and mix everything together. Let it simmer adjusting the heat to a lower setting if necessary for another minute. We are going to call this the "sofrito".

Proceed adding the meat. 

Break up the meat with a wooden spoon, or whatever you use for ground beef. Stir everything together really well, trying to mix evenly all the meat with the sofrito. Season with Adobo Goya to taste. Cover and let it cook in med-lo for 10 minutes. Mix and break up the meat again. Cover and let cook on medium or medium-hi heat until the juices reduce. Stir and taste, season again ONLY IF NEEDED and that's it. Picadillo should be ready to eat! :)

IF you have NO IDEA of what sasón Accent, adobo Goya or Knorr beef bouillon are, take a look:


Tuna Salad Cucumber Roll Ups

As I mentioned before, I am trying to get into a healthier lifestyle: working out and eating healthier. So I have to come up with different yummy ideas to add to my snacks list. 

Here is one of my new favorites, the cucumber roll ups. I made them with my favorite tuna salad (replaced mayo with greek yogurt), and used my OXO Good Grips V-Blade Mandoline Slicer to get beautiful and perfect cucumber slices.

After you get your cucumber sliced, place the desired amount of tuna salad on one side of the slice, roll it up and pin with a toothpick. 

As easy as that. You can season the top of the cucumbers with a bit of salt, but that is up to you and your taste :)

Enjoy and Happy Snacking, 
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*This post may contain affiliate links, which means that I receive a commission if you make a purchase using my links and/or promotion codes. You do NOT have to pay more for the product. Although this post is sponsored, all opinions are my own.

Hango Lunch Bags Review

I've been looking for a lunch bag for a long time. Haven't gotten anything before because I was not working and thought I didn't need a lunch bag. Well, I was wrong.

I love to eat out, and any long trip was a good excuse to do so. I wasn't committed to eat healthy and that's why I would cheat every time, using long trips as an excuse to eat junk food out. I changed my mind and now I take snacks or even some meals with me when I am on the go, so I don't have to: #1 eat junk and #2 spend extra money.

This set of Hango Lunch Bags has been a great addition to my new lifestyle. I love that the set, which came in a white fancy string bag, includes two (2) different sizes which enables me to use one or the other depending on what I am packing, or even both of them; one for me and one for the little one.

My lunch bags' pink color is beautiful! I am not a pink fan, but this color is really pretty. They also come in black if you prefer a neutral color. The inside is lined with a gray insulation layer that keeps my food cold and fresh.

 The handle is a nice brown-leather color and sturdy. And the zipper runs from side to side very smooth. 

What about sizes? The large Hango Lunch Bag is 6" x 6" x 10". It fits two of my rectangular SnapWare bowls with a bag of Veggie Chips, a medium square or round bowl, OR an entire six pack. The smaller Hango Lunch Bag is 5" x 5" x 7.5". This one fits one small round SnapWare bowl, two yogurts and an apple OR turkey jerky with a fruit pouches.

Overall great product, it met my expectations and it is worth the value. It had a strong odor when I first got it but after couple of days and cleaning it it faded and went away.

Another thing, customer service is amazing with this company. There was a little flaw with the product I received first and they responded professionally and without asking any questions. They solved the issue and I am really happy with the product. They just want to make sure that their customers have the best experience with their products.

If you would like to read more about these OR purchase, click here: Hango Lunch Bags

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*This post may contain affiliate links, which means that I receive a commission if you make a purchase using my links and/or promotion codes. You do NOT have to pay more for the product. Although this post is sponsored, all opinions are my own. 

*I received this product free of charge in exchange of my review via Tomoson.com, although the product was free all opinions are 100% my own.