Best Soft Boiled Egg Recipe


Do you struggle trying to figure out what to make for breakfast? This egg recipe is a quick and easy way to make sure you eat a little protein in the morning.  Think of it like a poached egg but easier. The recipe takes about 7 minutes and you can pair it with anything you want, toast, crackers, bacon, sausage, etc.

Simply take a medium size pot and add enough water that when you add the egg it submerges completely under. Place the pot on high and let boil. When the water is boiling, add the eggs, one at a time, with a spoon and place the time for 5 minutes. Remove the pot from the heat, pour out the hot water and refill the pot with cold water. Let sit for about 1 minute and then peel the shell off the egg and place in a small serving bowl. They will look just like the photo above. DELICIOUS!



Apple Fennel Cole Slaw Salad

Apple Fennel Salad
Apple Fennel Salad

I have never really made anything with fennel but I was reading through a few recipes and the flavor profile and it sounded very interesting. I am a fan of making all sorts of sides and feel that a salad is usually a very welcoming side for many dishes. Cole slaw is a very refreshing salad and usually has some sort of sweetness in the recipe.  That is where the apple comes into this recipe.

This recipe is quite tasty and I am looking forward to experimenting with it and possibly adding a few additional ingredients to play around with the flavor. This recipe was the first run and it was very good, but I want to make it a little tastier.

If any of you do make the recipe, please give me some feedback and also some ideas on possible additions or changes to the recipe would be very appreciated.

Ideas: I would like to add some actual celery to slaw as well as I enjoy that flavor. Cucumbers are also delicious and may be a great addition to the salad as they are light in flavor but would blend well. Thinly sliced radishes would add a nice tang.




Sauteed Chickpeas with Avocado


So I started a 30 day challenge three days ago and I have already 2 pounds. I am not doing to many things different except that I am not cheating and I am excersing daily. Part of the challenge is to use an app called 30 Day Abs. It allows you to check off what you completed daily and does not let you move forward so you can’t lie to yourself (LOL). Another thing I changed is that I am eating every 3-4 hours, 5 times a day in small quantities. Today’s lunch was very filling, but it is the only meal that I actually have in the day.  I love chickpeas and I think there are so many things you can make with them and you can have them hot or cold. I guess you can say that versatility in food is my thing. Make sure to look at my tips for a few other ways to use the ingredients.

Ingredients – Serves one or two
*Chickpeas – 15 ounce can, drained and rinsed
*Crimini Mushrooms – 1 cup thick slices
*Kosher Salt – 1 teaspoon
*Peppper – 1/2 teaspoon
*Smoked Paprika – 1/2 teaspoon
*Garlic Powder – 1/2 teaspoon
*Turmeric – 1/2 teaspoon
*Olive Oil – 2 tablesppoons
*Avocado – 1/2

  • In a medium skillet on medium high heat add 1 1/2 tablespoon of the olive oil and the mushroom and cook for about 2-3 minutes.
  • Add the chickpeas and cook for a minute, then add the salt, pepper, garlic powder, paprika and turmeric and mix well until and then cook for about 5 minutes.
  • Serve with a side of avocado and drizzle the rest of the olive il on the avocado and sprinkle with salt

Tips: Try adding the cooked chickpeas into a food processor and turn into hummus (I have a recipe ike this in my cookbook); Try chopping the avocado into smaller pieces and mix into the chickpeas; Add a some spinach and feta cheese and swap the paprika for dry oregano and it will change the profile completely.

Fusilli Tuna Salad

This recipe is my re-creation of a recipe a friend of mine, Patty, used to make in high school. I loved it then so much that I have been making it for a while now and I try to change it up all the time. What is great about this salad, besides the way it tastes, of course, is that it is versatile. As you have seen on my other blog posts and by the title of the blog, I love foods and creating foods that have flexibility and can adapt to the character of the person that is creating it.  I know for some people it is easier to simply follow a recipe to the tea, but I am going to show you that cooking is actually fun when you learnto let your taste buds help you create.

*Fusilli pasta –  2 – 3 cups dry
*Red pepper – 1/4 cup, small dice
*Yellow pepper – 1/4 cup, small dice
*Green pepper – 1/4 cup, small dice
*Green onion – 2, small chop
*Cherry tomato – 4 large, small dice
*Tuna, Albacore – 1 can in water, drained
*Hass avocado mayo – 1 tablespoon
*Kalamata olives – 2 tablespoons, sliced
*Celery – 1 stalk, small dice
*Olive oil – 2 tablespoons
*White wine vinegar – 1 tablespoon
*Dijon mustard – 1 teaspoon
*Kosher salt – 1 tablespoon and 1/2 teaspoon
*Pepper – 1/4 teaspoon

  • In a large pot, add about 4-6 cups of water with the 1 tablespoon of salt and place to boil. When the water starts to oil add the pasta and cook for about 10 minutes.
  • In a separate bowl, add the tuna, peppers, tomatoes, celery, olives and green onion. In a seperate small bowl mix the avocado and Dijon mustard so it’s creamy (almost like mayo). Add to the bowl with the tuna and mix well everything.
  • When the pasta is cooked, drain it and place back in the pot to let cool. Add 1 tablespoon of the oil so the pasta does not stick together and let it cool. Once the pasta is cool (about 30 minutes) add to the tuna and mix. Add the rest of the oil, vinegar, salt and pepper and mix.

Tips: You do not have to add the tuna to the dish and just have the cold pasta. If you remove the tuna, you can also remove the avocado and mustard to make it a softer flavor. Another thing that you can add to the salad is small broccoli florets.

The Perfectly Seared Salmon

Seared Salmon in Soy Butter Sauce.JPG

Salmon is by far my favorite fish. I am a pescatarian, but do limit my seafood intake to a minimum. This recipe was the breakthrough recipe that finally gave my daughter the courage to try salmon. She has never been a huge fan of seafood and is quite picky with her selection, so when she requests this dish, it make me very happy!

You can also supplement this recipe with any other fish fillet that you prefer and I will definitely be posting many seafood recipes on my blog. I recommend that you find a good seafood market near you that you can experiment with different types of seafood (if you’re into that, lol) and I can certainly recommend the one I go to here in Miami, Florida. Visit Casablanca on the Miami River, not the restaurant, but the market next door. It is amazing and they have anything and everything you may want. The parking is a little tricky, but there is public parking on Flagler and it is a nice walk through the new park on North River Drive.

*Salmon Fillet – 4, 6 ounce fillets (skin on or off, your preference)
*Butter (un-salted) – 4 ounces
*Kosher salt – 1 tablespoon
*Pepper – 1/2 tablespoon
*Olive oil – 1 tablespoon
*Soy Sauce (low sodium) – 1 tablespoon
*Flat leaf parsley – 2 tablespoons, rough chop

  • Season salmon with salt and pepper on both sides
  • In a large non-stick skillet on medium high heat add the oil
  • Sear the salmon top side down and cook until golden brown
  • Flip salmon and cook the other side until golden brown or until the skin is crispy
    1. Medium rare (2-3 minutes each side)
    2. Medium (3-4 minutes each side)
    3. Well (4-5 minutes each side)
  • Remove the salmon from the pan and add the butter, soy and parsley until butter is melted and pour over the salmon

Tips: If you leave the skin on the salmon, make sure to start with that side when you place in the pan and make sure that the pan is really hot so that it sears the skin and makes it crispy. If you have ever had salmon skin at a sushi restaurant, same thing ; ).  There are so many dishes that will go beautifully with this dish…stay tuned!


The Best Black Beans

Al's Black Beans.JPGNot sure what everyone makes for Noche Buena, but since we are a Cuban family, we make your typical Lechon asado, black beans and rice, yucca, etc. This recipe is tried and true and is actually in my up and coming cookbook as a side dish. I usually try to make dishes from scratch and I wouldn’t consider myself a lazy person, but making beans from scratch is a very lengthy process and that time is better spent doing something else in my eyes; especially if canned beans are good.

Another great thing about these beans is if you make them in advance it gives all the flavors more time to marry and they taste even better! I serve it with a garlic rice that I also make but that recipe is for another blog and is also in my cookbook. If any of you decide to make it for Noche Buena (Christmas Eve) please send me a photo and/or a comment on how you liked them.

*Red pepper – 1 whole, small dice
*Green pepper – 1 whole, small dice
*Vidalia onion – 1 whole, small dice
*Garlic – 3 cloves, miced
*Black Beans – 2 cans (15.5 oz), don’t drain
*Olive oil – 3 tablespoons
*Red wine vinegar – 1 teaspoon
*Cumin – 1/4 teaspoon
*Kosher salt – 1/2 teaspoon
*Pepper – 1/4 teaspoon
*Turmeric – 1/4 teaspoon
*Onion powder – 1/4 teaspoon
*Garlic powder – 1/4 teaspoon
*Bay leaves – 2
* Cilantro – 1 1/2 tablespoon, chopped

  • In a medium sauce pan, on medium heat, add the oil, onion and red and green peppers and cook until the onion is translucent (about 5-6 minutes)
  • Add the garlic and cook for a few more minutes (about 1-2 minutes)
  • Add the black beans and stir well mix all the ingredients
  • Add the cumin, salt, pepper, turmeric, smoked paprika, onion powder and garlic powder and mix everything well
  • Add the bay leaves, cover the pan and lower the heat to simmer
  • Simmer for at least 30 minutes
  • Add the red wine vinegar and cilantro and stir well
  • Keep covered until ready to eat and remove bay leaves before serving

Tips: You can also turn this recipe into a soup. You can blend it in a blender or use a hand held to liquefy it. If you actually drain some or most of the liquid from the can of beans, you can also add everything to the food processor once cooled and pulse to become a dip that you can serve with chips or veggies or use in a 7-layer dip. I have a lot of other recipes that you can use these beans, but those will come in a seperate post.

Chickpeas Curried up


Chickpeas are not everyone’s favorite, but they are definitely up there on my list. I love foods that are versatile and that you can turn into so many different flavors and textures.  Just as an example, hummus…I have had hummus blended, mashed, or whole; with roasted garlic, raw garlic, olive tapenade, red peppers, you name it.

However, today I did not make hummus, I made a sandwich and a very delicious sandwich stuffed with a curry flavored, chickpea salad. Since I do not eat chicken or meat, but I used to love making chicken salads, I decided to make it with chickpeas. Also, these kinds of salads can be made in advance and will last you a few days.

*Chickpeas – 1 (15.5 oz can) drained and rinsed
*Green onions – 2-3 sliced thin (white and green parts)
*Haas avocado – 1 split in half and tender to the touch (see directions below)
*Red pepper – 1/4 cup, small dice
*Garlic – 1 clove minced
*Ginger – 1/2 teaspoon fresh, minced (you can use ginger powder if you want but then use about 1/4 teaspoon)
*Curry powder – 1/4 teaspoon
*Turmeric – 1/4 teaspoon
*Kosher salt – 1/2 teeaspoon
*Pepper – 1/4 teaspoon
*Lemon – juice from 1/2 lemon
*Cilantro – 1/4 cup chopped

  • In a large bowl, add the chickpeas, green onions, 1/2 of the avocado, red pepper, garlic, ginger, turmeric, curry, salt and pepper.
  • In a separate bowl or in a small food processor add the remaining half of the avocado and the lemon juice and puree until smooth. You will use this as the binder for the salad (unless you like mayo, then by all means)
  • Add the pureed avocado to the mix and stir everything to combine well.
  • Add the cilantro at the end and then fold in so to not break it too much.
  • I served it in atoasted “everything” pita pocket,

Tips: If you puree the salad and add a little sour cream or Greek yogurt, you will have a dip or a hummus that you can serve with crackers and veggies. You can also replace the red pepper with green pepper and change the flavor profile a bit or even roast the red pepper first and then let it cool before you add to the salad.


Tropical Matcha Shake


I really like to have shakes in the morning and at night. It has been a great way for me to maintain my weight loss and not be hungry. My husband also has a shake, but usually only in the am or the evening and his is very consistently the same. I usually do Herbalife and I like if, but it has become a little monotonous for me so I am experimenting on new recipes that have a lot more natural ingredients. One of the best things about shakes is that you can take them to go and you can mix in a lot of flavors.

This is the first time that I make this particular shake, but I have been adding the Matcha powder for a few days now with the Herbalife shake to experiment. Also, most of my shakes have protein powder, but I did not add to this one as I wanted to get the true taste of the ingredients. I am happy I left it out because the shake was delicious and refreshing after my work out.

For those of you who do not know what Matcha is, don’t feel bad, I only learned of this last week. My son and his girlfriend work at Starbucks so they let me in on the 411. It is basically green tea powder. The recipe below does not require it, if you want to skip it, and the flavor will change, but it will still be delicious. If you want to add some vanilla flavored protein powder, that will make it thicker and will control your hunger a while longer.

*Banana – 1 frozen, sliced in a few pieces
*Pineapple – 1 1/2 cups, cut in chunks
*Matcha powder – 1 tablespoon
*Ginger – fresh, about 1 teaspoon minced and peeled
*Cashew milk – 1 cup (you can use whatever milk you like, coconut milk should be yummy also)

  • In a blender (I have the Ninja and I love it because it also comes with individual cups) add all the ingredients and blend well. If you want to add some ice cubes you can. It will make about 24 ounces.

Tip: You do not have to freeze the banana but it does help with the consistency. You can also use the frozen bananas for other things like banana ice cream (on a future blog). I will usually freeze fruits so they last longer and for the texture and depending on what I will be adding them to. It is the same thing as buying them frozen ; )

Healthy Fruit Bowl


I love Saturday’s more than any other day of the week and I am sure I am not the only one. As a realtor, however, I show property on the weekends, but this Saturday, I am off ; ). I woke up early and did some exercise. I had the entire gym to myself in the early morning, which I love! When I got home I had an eggwhite omelette and the snack that you see above, MY FAVORITE! Cottage cheese is a great source of protein and is not high in calories or carbs. If you don’t like cottage cheese you can try changing it for yogurt.

*Fat free cottage cheese – about 1/2 cup
*Strawberries – 5 sliced however you like them
*Blueberries – 1/4 cup
*Banana – 1 medium mashed with a fork (or you can just slice
*Rasberries – 1/4 cup
*Pecan bits – 1/4 cup
*Honey – about a tablespoon (but I just drizzle some by eyeballing)

  • Mash the banana in a small cup witha fork. Add the cottage cheese in a seperate bowl (like a cereal bowl). Layer the fruits how you like then add the nuts and drizzle the honey.

Tip: I like to mix everything together so I make sure to get to taste a little of all the flavors in each bite.