What's cooking? Fishy !

There are days that I crave foods from where I come from , the island.  I love fish, but here if I want to catch my own I have to drive 5 to 6 hours. Yesterday while shopping for greens for my daily juice  I decided to buy fish at Whole Foods. I had to buy chicken also cause one of my children has a fish allergy.

I marinated the Tilapia  with lemon and pepper and added a organic citrus seasoning I found at Whole Foods as well. 

I made a creole sauce a la mom. (a combination of onions, tomatoes, garlic, peppers and a certain secret ingredient)

Sauteed fresh asparagus and broccoli, oven roasted sweet potatos and that was yesterday's dinner!

The difference about this creole sauce is that I added fresh dill to it.

My instagram pictures of the week.

I made a Mexican beef stew that Magico my husband's fave.

Kale salad with goat cheese

My mentee is leaving for Brazil to start a new Journey there I will miss her

New beads I made using clay.

Grilled chicken, avocado and lots of greens.

One of my happy clients got her earrings in Bonaire.

I love that less is more beautiful , tarte lips and under eye concealer.

ingredients for my Mexican Beef stew, honey , raw organic cocoa

ancho chilles, and yummy spices to name a few.

Starbucks and cupcakes.

I love experimenting with clay.

I found a new app "MomentCam"

I got my hair done by Zoralla 

Yes freaking cold for a caribbean girl.

Quick and Healthy: Pumpkin seeds with a kick.

I recently bought pumpkin seeds my daughter really likes and I love it when she snacks on something healthy. But for me I was missing something they seem plain and boring to me.
I spiced it up with spices I had on hand like cumin, Cajun spices, and other stuff I had in my pantry you even add pepper flakes. I coated them with a little bit of grape-seed oil mix them really good and toasted them in a pan. Now I have a yummy healthy snack that punches a spicy kick. Tonight I will paired with my favorite wine and enjoy the weather from my porch.

Homemade Tomato Sauce.

My kids love eating pasta, since I had time I decided to make my own tomato sauce. It is easy and delicious. 

I found the recipe here.

This is an easy and quick stove-top tomato sauce. Forget the store bought jars when you can make your own in 20 minutes!

Author: Gina Matsoukas

Recipe type: sauce

Serves: 2 cups

INGREDIENTS

• 5 cups quartered ripe plum tomatoes
• 1 tablespoon extra virgin olive oil
• 1 large garlic clove, minced
• 1 shallot, minced
• ½ tablespoon sugar
• salt & pepper to taste
• dash of red pepper flakes
• ¼ cup fresh basil, chopped

INSTRUCTIONS

1. Place quartered tomatoes in a food processor and pulse a few times until almost smooth, but a few pieces/chunks remain. If you want a smoother sauce, just pulse a few extra time.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the shallot and garlic and saute for 2 minutes to soften, careful not to burn the garlic.
4. Add the tomatoes from the food processor to the skillet and stir.
5. Add the sugar, salt & pepper, red pepper flakes and basil and stir again.
6. Reduce the heat to medium-low and let the sauce simmer for 15-20 minutes until reduced and thickened.
7. Remove from the heat and pour into a glass jar to reserve if not using immediately.

Wednesday Insta's: Instagram pictures of last week.

Lamb chops on the barbie

DIY Wreath

Pizza on the barbie, figs, fresh herbs from the garden, prosciutto and

goat cheese

I did try to paint last week I think it came out pretty good.

My arm candy.

The sky after the tornado.

What's cooking?

The other day we decided to have friends over for barbecue, I love potato salad but since I am trying to eat healthy I decided to look up a healthy version of potato salad.

I stumble upon a recipe for roasted sweet potato, that is super healthy and easy to make too.

 Sweet Potato Salad

Roasted Sweet Potato SaladAdapted from The New York Times September 2009 by Mark Bittman

Serves 4

4 medium sweet potatoes (about 1-1/2 lbs.), peeled and cut into 1-inch chunks
1 large red onion, chopped
1/2 cup olive oil
1/4 teaspoon salt plus a pinch for dressing
1/4 teaspoon black pepper plus a pinch for dressing
1 tablespoon fresh jalapeno, minced
1 garlic clove, peeled
Juice of 2 limes
1-15oz. can black beans, drained and rinsed
1 red pepper, seeded and diced
1 cup fresh cilantro, roughly chopped

Preheat the oven to 400 degrees F.

Place the sweet potatoes and onions on a foil-lined sheet pan. Toss with 2 teaspoons olive oil, salt and pepper. Roast for 30-40 minutes until a knife easily pierces the potatoes, and the edges have started to brown. Set aside.

To make the dressing, place the jalapeno, garlic, lime juice, remaining olive oil and a pinch of both salt and pepper in a blender. Process until fully blended.

In a large bowl, combine the sweet potatoes, onions, black beans and red peppers. Toss with cilantro and the dressing.

Serve at room temperature. Store in the refrigerator up to 2 days.