Skoop By Nekter

Disclosure: This post is sponsored by Gigasavvy. All opinions are my own.Chocolate Bliss Skoop by Nekter Juice Bar

I have some exciting news to share with you….  Do you know Nekter Juice Bar, the amazing juicing/cleanse company? That same company is now launching a brand new exciting frozen treat June 9th, called Skoop! I had a chance to preview the delicious  Skoop by Nekter at their launch party this past Friday and simply stated it was amazing, decadent, and will be my summer frozen treat.

A small batch of handcrafted Chocolate Bliss Skoop by Nekter

It is  handcrafted, and made fresh in small batches using creamy cashew milk and plant-based ingredients. Skoop definitely redefines the dessert category, and will make it a no brainer to have the guilt free indulgence. Nekter Juice Bar will have 2 flavors available at launch, Chocolate Bliss (pictured above) (a decadent blend of pure cocoa, cashew milk, honey, coconut palm sugar, and agave nectar with a pinch of sea salt. 179 cal per serving) and Viva Vanilla (a tantalizing mix of Tahitian vanilla, cashew milk, honey, coconut palm sugar, and agave nectar with a pinch of sea salt. 187 cal. per serving).  

Viva Vanilla Skoop By Nekter

Skoop by Nekter : It’s dairy-free, gluten-free, has no refined sugars and soy-free, but absolutely full of creamy, delicious flavor and indulgence with none of the guilt. Yes, Yes, Yes… you know you want it! Find it made fresh daily at these Nekter locations.

Skoop by Nekter is Churning starting June 9th!

Here’s a SKOOP for you!

Find a Nekter location near by for a free Skoop June 9th from 6pm to closing! I can’t wait for you to try it, and fall in love. <3

Screen Shot 2017-06-04 at 5.05.37 PM

Keep your eyes peeled for additional flavors being launched at the end of June!

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Olive Oil Pistachio Buttercream Berry Cake

An overhead shot of my olive oil pistachio buttercream berry cake.

This whole cake craze started back in March, 2017.  My cousin had given me an Amazon gift card as an early birthday present and right away I searched for a 9 inch round, 3 inch tall cake pan.  I had been flirting with the idea of making a tall single layer cake but didn’t have the pan to execute it.  Once the pan arrived I quickly found an olive oil cake recipe that seemed interesting, except I dreamed of a pistachio buttercream and fresh berry topping.  Now that this fantasy (Olive Oil Pistachio Buttercream Berry Cake) was in place, I made it for my actual birthday.  A week later I tweaked the recipe and made the cake again for a friend who was going on tour as a ‘good luck’ gesture.  Just a few days ago I pulled out my tall round pan for the third time and made my cake for my son’s teacher to celebrate teachers appreciation week.  Get this, my Mom just requested it for Mother’s Day!

Not kidding when I say this cake is quickly becoming an all occasion cake. Make this beautiful pastel and you’ll know why.

Ingredients for Olive Oil Cake:

  • 3 eggs
  • 1 1/4 – extra light virgin olive oil
  • 1 1/4 – whole milk
  • 1/2 – cup tangerine juice
  • Zest of entire orange
  • 2 – cups all purpose organic flour
  • 1 3/4 – granulated sugar
  • 1 1/2 – teaspoons sea salt
  • 1/2 – teaspoon baking soda
  • 1/2 – teaspoon baking powder

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line the bottom of 9 inch round, 3 inch tall cake pan with wax paper. Then grease the sides or spray with a non-stick baking spray. Set to the side.
  3. In a mixer with a whisk attachment, beat eggs and olive oil together on med-high speed until completely combined and a bit thick, about 4 minutes.
  4. Pour in milk and tangerine juice.
  5. Once milk and juice are combined mix in orange zest.
  6. In a separate bowl mix flour, sugar, sea salt, baking soda, and baking powder together.
  7. Slowly pour the dry ingredients into the wet ingredients and mix until completely combined.
  8. Pour batter into prepared pan.
  9. Bake for a total of 1 hour (rotating pan at the 30 minute mark, and continue baking for the additional 30 minutes).
  10. Allow the cake to cool to room temperature (about 4 hours) or overnight before removing from pan. I run a thin butterknife along the edge of the inside of the pan for easier unmolding.
  11. Frost with Pistachio Buttercream (see recipe below) and decorate with fresh berries.

Ingredients for Pistachio Buttercream:

  • 1 – cup roasted and unsalted pistachios (grounded – pulverize nuts in food processor to grind)
  • 2 – sticks of butter (I use salted)
  • 3 1/3 – cups powdered sugar
  • 1 – teaspoon vanilla extract
  • 1/2 – teaspoon almond extract
  • 1 – teaspoon sea salt
  • 3 – teaspoons 1/2 and 1/2
  • OPTIONAL: Green food coloring
  • Fresh berries of your choice

Directions:

  1. Place shelled pistachios in a food processor fitted with blade. Pulse until nuts are fine and evenly ground. Set to the side.  pistachios in food processor.Finely grounded pistachios for buttercream
  2. In a mixer, cream butter on medium speed until fluffy.
  3. Mix in powdered sugar until butter and sugar become creamy.
  4. Add in vanilla extract, almond extract, and sea salt until fully incorporated.
  5. Add in half and half and pistachio grinds and mix until completely incorporated.
  6. Optional: For the fun green color, dip a toothpick into kelly green icing color then dip the toothpick into buttercream. Mix until all the buttercream is green. Scrape bowl well, and mix one more time.
  7. Ready to frost. Generously frost olive oil cake with pistachio buttercream and then add berries to top.

ENJOY!

This olive oil cake is topped with pistachio buttercream and fresh berries. Perfect for Mother's Day or any occasion. A small slice of olive oil pistachio buttercream berry cake.

Posted in Holiday, pistachios, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , | Leave a comment

Strawberry Chocolate Chip Almond Loaf

Strawberry Chocolate Chip Almond Loaf  is simple to make and even better to eat.

I’ve been seeing loaf cakes all over my IG feed lately and it got me thinking about how ridiculously easy they are to make. Not only that, there is something especially comforting about having a freshly made loaf cake in the house to enjoy with a late night or early morning cup of tea or coffee. I don’t know if that means I’m showing maturity in the way my elders would indulge in a little sweet bready treat with tea/coffee. Whatever it means I like it and embrace it wholeheartedly. Since loaf cakes don’t take much time to prepare there is no reason not to have one on hand… I whipped up a fresh strawberry, chocolate chip, and almond loaf yesterday and WOW. The flavors reminded me of ‘Britannia’ an old Ben and Jerry’s ice cream that is no longer in existence, but was my favorite. I will celebrate the British tradition of ‘tea time’ with this tasty Strawberry Chocolate Chip Almond Loaf cake, and if that idea tickles your fancy… you should too.

 

Ingredients for Strawberry Chocolate Chip Almond Loaf:

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 – cup sliced almonds
  • 1 cup sugar
  • 1/3 cup olive oil
  • 1 large egg
  • ½ teaspoon almond extract
  • 1/2 tsp vanilla extract
  • 3/4 cup 1/2 and 1/2
  • 1/2 – cup chocolate chips plus a tablespoon extra for top of loaf
  • 1 1/2 cups fresh strawberries (cut into small ½ inch pieces)

Directions:

  1. Preheat oven to 350F.
  2. Grease a 9×5-inch loaf pan and sugar. Set to the side.
  3. In a medium bowl, whisk together flour, baking powder, salt, and sliced almonds.
  4. In a large bowl, whisk together sugar, olive oil, egg, almond extract and vanilla extract until smooth and well-combined. Stir in half of the flour mixture, followed by the 1/2 and 1/2.Stir in the remaining flour mixture, mixing just until no streaks of dry ingredients remain visible.
  5. Quickly and carefully fold in chocolate chips and strawberries.
  6. Pour batter into prepared sugar pan and sprinkle one tablespoon of chocolate chips on top of loaf.
  7. Bake for 70 minutes, or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached and the top of the cake springs back when lightly pressed.
  8. Allow loaf to cool in the pan completely before removing it and slicing it.

TEA TIME!

 

Posted in Presley's Panaderia "Bakery", Recipes, Snacky Snack Snackas, Sweets | Tagged , , , | Leave a comment

My love letter To Northgate Market La Habra!

Post sponsored by Gigasavvy. All opinions are my own.

Northgate Market La HabraMy dearest Northgate Market La Habra! 

   I am seriously obsessed with all the flavors you have brought into my life. I had been going to The Northgate Market on Soto street in East LA, and the one on W. Francisquito Ave in West Covina until you opened your flagship Store in Norwalk on Firestone, but now I have you in La Habra too. I am in complete and utter awe of what an amazing Market you are. The feeling I get when I walk into your La Habra store (1305 W. Whittier Blvd., CA. La Habra CA 90631 ) is unlike anything else I’ve known before. I don’t feel like I’m just shopping for vegetables, I feel like I am having the ultimate food experience, an adventure even. From the very second my foot stepped into your new flagship La Habra location, I knew I was into love. How could I not be? All my Mexican food dreams were laid out before my eyes, and I felt like I was living my food fantasy. I was!

Pan dulce Northgate Market La HAbra

I started in the panaderia where rows and rows of sweet traditional breads sat waiting to be clinched by tongs and put into the cart, but I was also surprised to see an expanded Bakery/Panaderia where you’ve added more than 100 new artisan breads, cakes and cookies – all made hot and fresh every day. My mouth watered as the aroma of fresh bread made its way up my nose. Then to the left my attention was caught by a display case that was filled with confetti like colors. There I found a huge array of gelatinas both big and small. As I continued looking in the case a man behind the counter was in the process of frying fresh churros and a woman was placing authentic Mexican candied fruits in a small pile.

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IMG_1755 IMG_1714Could this be real? REAL LOVE, I tell you. I kept walking and found a huge selection of Hot and Cold Food Bars: Freshly steamed Tamales in a variety of flavors, 10 hot soups and stews, a gigantic fresh salsa bar making all my spicy craving come true, a beautiful salad bar with everything you could imagine from pasta salads to roasted vegetable salads.

Salsa Bar Northgate MArket La Habra IMG_1735

I started to question how deep this love affair would go? I decided to take a whirl around the produce department. Not only did I find an entire organic produce section, I also found beautiful and exotic produce from around the world. Hard to find jackfruit and dragon fruit. Northgate Market had me as a devout customer.

Organic-Produce-Northgate-La-Habra IMG_1739

Could it get any better? Yes! Yes! And it did. A woman stood behind a cart making fresh guacamole to my liking adding the perfect amount of lime salt and Serrano.

Guacamole station Northgate MArket La Habra

I also found a bounty of aguas sitting in huge jugs on ice waiting to be poured into a cup.  A fresh juice bar with beets and celery and oranges and limes sitting together waiting to be squeezed into the same cup. You are too perfect Northgate with your ‘El Mercadito’ specialty cheese shop, I couldn’t decide on just one. How have I survived without you all this time? And of course, you continues to provide the foods that made you famous  in the first place… scratch made Bolillo Rolls, and fresh made flour and corn tortillas – all made right there from your Masa that is still made from stone ground corn every day. Sigh, I’m not gonna fight it, I’m in love with you. 

Northgate-Market-Foods-that-made-them-famous IMG_1759 IMG_1771 IMG_1705

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Roasted Cauliflower And Mushroom Migas

Lovely vegetable migas: roasted cauliflower and mushrooms

Do you practice lent? Even though I’m not super religious I do practice lent annually. I started as a young girl, you see my 90 year old grandfather practices and he taught me at an impressional age to follow suit. We would go to our local church on Ash Wednesday and get the smeared palm ash in the center of our foreheads, and choose something that we absolutely loved to give up until Easter Sunday. Plus we would NEVER eat meat on Fridays during lent. My grandfather use to make either chile rellenos, shrimp patties, or ensalada de nopales, but there was always a pan of migas made for me. I was still not eating chile at that time and migas are sort of the kid friendly version of chilaquiles, since it’s the same concept minus the chile sauce.  

Needless to say I still practice lent, and I still love migas. I made a vamped up version of vegetable migas for my son the other day and he went crazy for them. I sneaked in roasted cauliflower and mushrooms, and to be perfectly frank I couldn’t stop eating them either. Giving up meat on Fridays for lent has never been easier.

Ingredients for Roasted Cauliflower And Mushroom Migas:

  • 1 – head of cauliflower
  • 1 – tablespoon olive oil
  • 2 – teaspoons salt
  • 10 – corn tortillas
  • 1/2 – cup vegetable oil
  • 1/3 – cup onion (diced)
  • 5 – mushrooms (sliced)
  • 5 – eggs
  • 1/2 – cup grated jack cheese
  • 1/2 – cup grated cheddar cheese

Directions:

  1. Preheat oven to 400 degrees fahrenheit.
  2. Wash and cut up a head of cauliflower. Then spread it out on a baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt. pieces of cauliflower on a baking sheet
  3. Bake for 20 minutes. Set to the side. roasted cauliflower
  4. Cut corn tortillas into triangles. triangle-corn-tortillas _MG_0227
  5. In a large frying pan over a medium flame add in vegetable oil. Allow to get hot.
  6. Fry the corn tortillas in small batches, flipping them often, making them into crisp chips. Frying-corn-tortillas
  7. Remove chips from oil and drain on a paper towel lined plate. Sprinkle with 1/2 teaspoon salt. freshly fried corn chips
  8. Drain out excess oil from the pan leaving just a teaspoon of oil behind.
  9. Place frying pan back over the flame and add in the onion. Saute for 3 to 4 minutes to soften.
  10. Add in mushrooms and continue to saute for an additional 4 minutes. _MG_0230
  11. Add in roasted cauliflower. Mix to combine. _MG_0250
  12. Add in corn chips and mix completely. _MG_0264
  13. In a bowl whisk eggs then pour them over the veggie/corn chip mixture.
  14. Mix to combine, and continue to cook until eggs are completely cooked.
  15. Sprinkle both cheese over the top and allow to melt.
  16. Serve hot, and garnish with sour cream and avocado. veggie-migas
  17. EAT THIS NOW!

 

 

Posted in Foods for LENT, Recipes, Vegetarian Corner, Vlog | Tagged , , , , | 3 Comments

Bunny Banana Caramel Bread Pudding For Easter!

Banana caramel bread pudding in a bunny shape for Easter I know exactly what I like, and I LOVE dessert. It’s not a fair-weather coupling or a casual like, I am hot blooded passionately in love with dessert. I obsess over cakes, and cookies, and donuts, and pan dulce, and pie, and bionicos, and gelatinas, and cream puffs, and the list goes on and on…. But the dessert that makes me weak in the knees is banana caramel bread pudding. I’d go so far as to say I dream about it.

The other day I found the cutest Easter baking supplies. I couldn’t resist the cupcake holders, bunny ears, and spring colored sprinkles. At the time I had no idea what
I would do with them other than make some type of loaded with yum cupcake that my family would devour. I came home and that night I started planning my Easter menu. Things have shifted in the savory menu category, but one thing that would not be changed from my traditional Easter menu was the banana caramel bread pudding. I decided to put my cute Easter baking supplies to good use and make little individual bunny bread pudding servings for our Easter celebration. Hopefully if I’m lucky more than one will hop into my mouth. Happy Easter!

Ingredients for banana caramel bread pudding. I bought all my ingredients at Walmart.

Ingredients For Banana Caramel Bread Pudding:

  • 12 – cups croissant (cut into 1 inch pieces)
  • 1 – cup candied pecans (coarsely chopped)
  • 1 – cup almonds (coarsely chopped)
  • 2.5 – ounces caramels squares, about 10 pieces (unwrap and cut in 1/2)
  • 3 – large ripe bananas (thinly sliced)
  • 1 1/4 – cup sugar plus 2 tablespoons
  • 4 – eggs
  • 4 – cups half and half
  • 5 – tablespoons butter (melted and brought back to room temperature), plus a tablespoon to butter baking dish
  • 1 – teaspoon ground cinnamon
  • 1/4 – teaspoon almond extract
  • 2 – teaspoons vanilla extract

Directions:

  1. Preheat the oven to 300 degrees fahrenheit.
  2. Line the croissant pieces on a cookie sheet and bake in the oven for 20 minutes to toast.
  3. Remove from the oven and set to the side.
  4. Generously grease a 9×13 pyrex dish with 1 tablespoon of butter.
  5. Layer half of your toasted croissant cubes on the bottom of the pyrex.
  6. Pour in the pecans, almonds, and caramel pieces.
  7. Layer the bananas on top of the bread, pecan, almond, caramel layer. Pecans, almonds, caramel and banana slices layered on top of toasted croissant cubes for bread pudding.
  8. Top with the remaining bread crumbs.
  9. In a mixer, add 1 1/4 cup sugar and eggs, and beat for 5 minutes on high.
  10. Add in half and half, butter, cinnamon, almond and vanilla extract. Mix until combined.
  11. Pour the liquid mix over the croissant layers. Pour liquid over bread pudding
  12. Then push down on the top of the bread to make sure all the liquid is soaked into the cubes.
  13. Sprinkle the top with remaining 2 tablespoons sugar .
  14. Place the 9×13 pyrex into a larger pan and fill halfway with boiling hot water to create a water bath (Bain-Marie)
  15. Bake for 1 hour.
  16. Remove from oven and remove 9×13 casserole dish out of water bath.
  17. Let cool to room temperature, then cover top with aluminum foil and place in the fridge over night.
  18. The next day cut circles of bread pudding with a cookie cutter. Cookie cutter helps cut perfect rounds into the bread pudding.
  19. Place in a cupcake holder and decorate with bunny ears and sprinkles. For added fun add a small dollop of whipped cream for a little bunny cotton tail.
  20. Enjoy! Bunny banana caramel bread pudding perfect for Easter.

 

Posted in Crafty Food, Foods for LENT, Holiday, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , | 1 Comment

Berry Berry Good Pan Dulce Cake

This berry laced cake is the closest thing you will get to pan dulce in a cake form. So light and moist, and all the ingredients can be bought at Walmart.

I like my world whimsical, fun, and full of love. I am known to live in a close knit circle of friends who all keep it positive. It’s sort-of like living in a bubble where people can look in, but only a select few are actually invited in to play. Not because I’m mean spirited or think I’m above anyone, it’s just because I don’t find common interest with many people. With that being said I am very lucky that one of my best girl friends lives only a few feet away from me…. I mean she lives next door. Right around Easter time she invited me over for a slice of Strawberry cake she made. I was delighted because heaven knows I’m hardly ever invited over for dinner, much less cake. I was so impressed with her strawberry cake and left her home feeling inspired to make my own rendition someday.

A few weeks later I was at my favorite market and saw a wide variety of berries on display, as I inspected the cartons of strawberries looking for the reddest, non bruised or moldy or slushed berries I knew exactly what I would make with them. I wanted my berry cake to have a sugar crust on it like my favorite types of pan dulce. I thought the whole process through without ever making a mention of the kind of cake I was set out to make to my family or friends. I have made this cake several times now and each time it comes out a little better than the time before, but every time I make it someone says it taste like a delicious piece of pan dulce. Mission mastered means I am a happy girl in my kitchen with my berry berry good pan dulce cake.

The pan is greased with butter than dusted with sugar. This makes the perfect sugar crust for the bottom of the cake.

Ingredients for strawberry pan dulce cake:

  • 7 – tablespoons salted butter (room temperature)
  • 1 – cup sugar + 3 tablespoons
  • 1 1/2 – cups flour
  • 1 1/2 – teaspoons baking powder
  • 1 – large egg
  • 1/2 – cup crema Mexicana (I used Cacique’s)
  • 1 – teaspoon vanilla extract
  • 7 – 8 strawberries (cut in half length wise)
  • 11 -pitted fresh cherries
  • 10 – fresh blueberries

Directions:

  1. Grease an 8 inch metal cake pan with 1 tablespoon of butter. Make sure to smear the butter all along the edge as well. Then pour 2 tablespoons of sugar into the pan and dust the entire greased pan with sugar. Discard any of the remaining sugar from the pan and set to the side.
  2. Preheat oven to 350 degrees fahrenheit.
  3. In a large mixer beat 6 tablespoons of butter and 1 cup of sugar together until fluffy and pale yellow. About 4 to 5 minutes. Add in egg, crema Mexicana, and vanilla. Mix for another 3 to 4 minutes or until mixture comes together and is smooth.
  4. In a separate bowl sift flour, and baking powder together. In a bowl sift flour and baking powder together for pan dulce cake.
  5. Slowly add the flour mixture to the butter mixture. Mix until incorporated.
  6. Spoon the mixture into the sugar greased pan.
  7. With a rubber spatula, smooth the top of the mixture evenly.
  8. Place the strawberries along the edge of the cake to form and outside ring. Line strawberries around the outer rim of the cake pan to form a ring.
  9. Then place the remaining berries in the middle.
  10. Sprinkle 1 tablespoon of sugar over the top of the berries. Sprinkle one tablespoon sugar over berries before baking.all berries are sprinkled with sugar before going into the oven on this pan dulce cake.
  11. Place in the oven and bake for 15 minutes, then reduce heat to 325 and bake for another hour and 5 minutes.
  12. Allow the cake to cool for an hour or two.
  13. Enjoy!

 

Posted in Breakfast Club, Foods for LENT, Holiday, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner | Tagged , , , , , | 1 Comment

Disneyland Holidays 2016 , And Kugel Video

Disclosure: Disney provided me with 4 park hoppers to aid my post.

It's a small world celebrates it's 20th anniversary.
Disneyland Holidays 2016 is packed with many new features and yet holds on to all the traditional classics: Let’s start with Disneyland’s “It’s a small world”.  It is as glorious and beautiful as ever in it’s dazzling illumination.  2016 marks it’s 20th anniversary and it’s not to be missed.  Not only does it sparkle in tiny lights it also showcases an animated holiday display every 10 minutes or so.  Waiting in line is almost as entertaining as sailing the ride itself.  The best time to ride is definitely as the night sets upon the park.

Disneyland Holidays it's a small world 2016

Disneyland during the Holiday season can’t be missed.  I enjoy going to the park and walking around in amazement of all the holiday lights with a hot cocoa in one hand and some type of sweet treat in the other; churros, beignet, or gingerbread men.  As always, The Haunted mansion is a must see along with the Christmas Fantasy parade and the lit Sleeping Beauty’s Winter Castle with magical snowfall moments.

Disneyland castle

Then we  hop across the entrance to Disney California Adventure where the new “Festival of Holidays” is celebrating time-honored traditions inspired by diverse cultures with music, dance and craft-making plus traditional foods.  I was lucky to get a chance to chat with Susana Tubert (DCA creative director) about the daily lineup of entertainment including nearly 50 performances of nine unique shows with special Disney characters, the popular Disney ¡Viva Navidad! street parties, musical ensemble and dance performances.

Susana Tubert

I also got a chance to cook with Chef Amy and we made Holiday Kugel.  Watch the video below to see how easy it is to make and how we celebrated the classic Jewish dish.

A visit to Disney’s California Adventure during the holidays would not be complete if you didn’t stop in to Santa’s Holiday Visit at Redwood Creek Challenge Trail.  My son got a chance to chat up Santa and meet his elf Ginger.  A professional photographer on site captured the moment and we were able to download the image when we got home.

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As always I am so thankful to be able to kick off the holiday season at the happiest place on earth and it really is. Our faces say it all.

Family-portrait

 

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Mamma Chia Energy Beverage #powerupwithchia

Disclosure: This post is sponsored by Mamma Chia. All opinions are 100% my own.
Mamma-Chia-Energy-Beverage

Yes, the new is Mamma Chia Energy Beverage is EVERYTHING! I am currently smitten. If you know me personally or read my blog then you know I tend to gravitate towards foods and drinks that are good for me. Okay I have the occasional slip up, but for the most part I’m all about feeding my body healthy stuff. Let me tell you about Mamma Chia Energy Beverage. I was shopping the produce section of Walmart and was told they had recently launched Mamma Chia Energy Beverage and have a promotion with an instant $.55 coupon around the bottle’s neck. I looked over at the cold juice section and found it sitting there. I had never tried it so I decided to buy a few bottles and give it a try. I had read it is the FIRST beverage that combines the power of chia with the clean energy of guayusa (gwhy-you’-sa) resulting in a truly healthful, fulfilling and delicious energy beverage that nourishes your entire body and soul. With a statement that bold I was in. 

Mamma Chia Clean Energy can be found at Walmart.

I brought it home and the first bottle I opened left me in “wow!” I absolutely loved the taste. Over the next couple of days I tried all 4 flavors (Blackberry Blast, Cherry Charge, Raspberry Razz and Grape Power). At that point I decided to look further into the Mamma Chia Energy Beverage… I was pleasantly surprised to find out… Mamma Chia Energy are Non-GMO Verified, gluten-free, Kosher and USDA Certified Organic. It’s made with refreshing organic fruit juices and lightly sweetened, one bottle of Mamma Chia Energy (10 oz.) delivers:

  • More than an entire day’s worth of Omega-3s (2500mg)
  • 25% of one’s daily fiber (6 grams)
  • 4 grams of complete protein
  • 90mg of natural caffeine (about as much in an 8 oz. cup of coffee)
  • Twice the antioxidants of a cup of green tea
  • Calcium, powerful antioxidants and valuable minerals
  • 120 calories

And the founder Janie Hoffman started Mamma Chia in the kitchen of her small rural farm outside of San Diego. After suffering for almost 20 years with a variety of debilitating autoimmune disorders, it was the amazing chia seed, coupled with other lifestyle changes that finally eradicated her immune disorders and restored her overall health. Isn’t that amazing? Yeah… I’m into it. Get your hands on some ASAP and Enjoy!

 

mammachiadrink

Here is a little info and graph to show you the health benefits of Chia Seed: Chia seeds are packed with the richest PLANT-BASED Omega-3s (a vegetarian’s dream). An excellent source of dietary fiber, complete protein and antioxidants. 

With that being said now you know why I’m drinking this drink and endorsing it. To you and your health… Cheers!

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Calabasita Pizza A La Parrilla

Calabasita Pizza A La Parrilla made with Flatout Flatbread. YumCalabasita Pizza A La Parrilla could be the pizza you never knew you needed till now, especially since it’s made on Flatout Flatbread! This easy to prepare pizza can be made in a few minutes when you want to feed the family FAST! Lucky for us Flatout makes a pizza crust, so that’s half the battle. You can easily find it in the deli section or bread aisle of your favorite supermarket. Just top with melty cheese and grilled veggies, and you got yourself a winner!

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Ingredients:

  • olive oil
  • 1- zucchini (sliced)
  • 1/2 – onion (sliced)
  • 1/2 – corn on the cob
  • 1 – Flatout Flatbread Pizza Crust Rustic White
  • 2 – oz jack cheese (sliced or grated)
  • 1/2 – tomato (diced)
  • 3 – cilantro sprigs

 

Directions:

  1. Heat up grill until hot.
  2. Brush zucchini, onion, and corn with olive oil
  3. Lightly brush Flatout Flatbread Pizza Crust with olive oil.
  4. Place vegetables on grill and allow to cook for 5 to 10 minutes or until cooked through with char marks. Corn will cook for 15. img_8482img_8484
  5. Place Flatout Flatbread on grill. Cook on one side for a minute or so. Then flip it over and place cheese on top. Allow cheese to melt. img_8486img_8492
  6. Remove from grill.
  7. Place charred zucchini and onion on top of cheese.
  8. Shave corn kernels from cob and sprinkle on top of zucchini and onion along with tomato cubes.
  9. Garnish with cilantro leaves.
  10. Enjoy! img_8496

 

 

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