Ginger Mayo

Dressings, Healthy, spicy

Spanish Version

Many times my friends get frustrated with a reduced calorie diet and that makes them fail on trying, others on the contra ire think that buying industrially processed salad dressings bring flavor to their salad without realizing the quantity and quality of the fat and other ingredients not so good for your body.

This is why this week im going to dedicate it to publish some salad dressings, easy to make  and with an ideal caloric content to put up some flavors to the salads without exceeding daily limits allowed on a reduce calories diet.

We have done traditional mayonnaise, now let’s spice thing up, and what better way to do it than with ginger. Ginger oil brings great aid in heath as  digestive,  antiseptic, analgesic, anti-inflammatory, stimulating and even aphrodisiac properties. It can be found in asian markets or in the asian section at your local grocery store.

This dressing suits great to roman lettuce, mustard greens, or even bitter greens such as radiccio or chicory.


1 Egg yolk<
1/4 tsp Sea Salt
1/8 tsp fresh ground pepper
1/4 tsp Mustard Powder
1 Lemon Juice
1/4 Cup Ginger Oil


In a glass bowl mix the egg yolk, salt, pepper and mustard powder until the salt is dissolved.

Add the lemon juice

While whipping, gradually add the ginger oil to make the dressing.

The ginger oil is very spicy, use moderately, this dressing keeps well in the refrigerator up to a week

Serving: 1 Tablespoon

Calories 50
Carbs 44 g
Fat 3 g
Protein 3 g
Sodium 49 mg
Sugar 1g


Honey Mustard

Dressings, Healthy

Spanish Version

Many times my friends get frustrated with a reduce calorie diet and that makes them fail on trying, others on the contra ire think that buying industrially processed salad dressings bring flavor to their salad without realizing the quantity and quality of the fat and other ingredients not so good for your body.

This is why this week im going to dedicate it to publish some salad dressings, easy to make and with an ideal caloric content to put up some flavors to the salads without exceeding daily limits allowed on a reduce calories diet.
I met the honey muster dressing when I started to work in advertising back in the late nighties, the agency I worked at was in an office building with a Bagel and Salads mint the ground label, my best friend and I have lunch there frequently and she introduced me to this dressing.

Honey its an excellent sweetener, even if it has a similar caloric content that refined sugar, it doesn’t have any refining process which allows it to keep antibiotics and nutrients, thats why that sometimes people have honey and lemons for cold. If we combine this with a nice mustard, it can be dijon or plane yellow mustard from any grocery store, you will get an excellent mix of flavor.


4 Tbsp Honey

4 Tbsp Yellow Mustrad

1/2 cup Olive Oil

Sea Salt


In a bowl mix honey, mustard and sea salt and whisk it until the salt is completely disolved.

Slowly incorporate the olive oil to make and steady illusion, this means mixing it until all the ingredients come together without separating.

Once donde bottle it up and storage it, it will last for a whole week

For Each Tablespoon

Calories 76
Carbs  4 g
Fat 7 g
Protein 0 g
Sodium 57 mg
Sugar 4g

Green Mango Ceviche

Green Mango Ceviche

Easy to make, Healthy, Ingredients

Spanish Version

It’s Mango season, which means well have mangoes for a few weeks now, one of the most wonderful things of living in caracas its the quantity of fruit trees all over the city, which makes it great to walk around this time of the year and pick up mangoes, rose apples or spanish limes. This it’s going to be Mango Season with recipes to portrait mango in a different way.

Even when mangoes are a delicious fruit, high on fiber and extremely sweet, theres things that can be done with the unripe green fruit, sweets and savory.

Now, this is a recipe turning to the savory dishes, acidity, hot and sweet mix to create this vegan version of ceviche.

You can make this as an appetizer or as a side dish for some grilled meat, pork or chicken.

this is a recipe to make 4 bowls


5 Unriped Green Mangoes
3 Medium Red Onions
2 scallions
1 Cup Lemon Juice
2 Chilli peppers
1 tsp. Salt
1 cup Chopped Cilantro
Some Cilantro leaves to garnish


With a vegetable peeler remove the skin from mangoes until removing all the green peel.

Slice every side of the mangoes to 1/4 of an inch and then in stripes.

Finely slice the onion and the white parts of the scallions.

Remove the seeds from the hot peppers and finely slice them.

Put everything in a non reactive bowl (glass or inox steel) and add the lemon juice and salt, and let it rest for at least 2 hours.

When ready to serve toss the chopped cilantro and serve with the least amount of liquid possible.

Serves: 4

Calories 118
Cabs 34 g
Fat 0 g
Protein 3 g
Sodium 479 mg
Sugar 21 g

Healthy Nuggets

Healthy Chicken Nuggets

Baked, Easy to make, Healthy

Spanish Version

I’m an only child, however I grew up really close to my cousins, one of them, the closest to my age has two kids, the first one a boy named Asier being the first child and for his mother’s “Practicity” he got used to have for meal “chicken and fries” and chicken for him means nuggets.

Even when the frozen nuggets have an arguably protein content, the caloric content and nutrient quality doesn’t seems for me as the most suitables for kids, or grown ups for that matter.

When Asier comes home to visit he have this nuggets and enjoy them without a doubt, in fact he loves them, they are really easy to make and much more healthy.

Yield: 4 portions


1 lb Skinless boneless chicken breast
1 beat ended eggs
1/2 cup sesame seeds
2 Tbsp mustard seeds


Over a piece of foil paper or wax paper put the ground chicken and form a cilinder sausage, the diameter of it will be the size of your nuggets.

Put the chicken on the freezer for at least one hour until is firm enough to be able to cut it without loosing shape.

Preheat the oven on 350 °F

Set the a baking sheet with foil paper

On 1 small bowl beat the egg in a separate bowl mix the seeds

Slice the cilinder on not so thick portions (max. Half and inch)

Pass each nugget over the egg and then pass it over the seeds until it’s completely cover, if needs more pass again on eggs and seeds.

Put each nugget on the oven sheet, once done bake for 20 minutes or until reaching at least 165 °F inside

Let them cool and serve with your favorite dressing.

(Serving per recipe 4)

Calories 287
Carbs 7 g
Fat 16 g
Protein 31 g
Sodium 59 mg
Sugar 1 g


Chicken patty

Ginger-Lemongrass Chicken Burger

Easy to make, Healthy

Spanish Version

To be in shape inside and out you need to have a healthy diet, even when the fat is important for the body functions, there has to be a balance, this recipe is ideal for a low fat but full of flavor lunch.

Lemongrass gives this recipe a fresh citrus, but not acidic, flavor and ginger puts some aroma and spice to it, also both ingredients are digestives and aid with the nutrients absorption.

So, prepare your taste buds and enjoy this quick, easy and delicious burger.

Yield: 4 burgers.


2 skinless boneless chicken breast grounded.
1 lemongrass stalk finely chopped
1 ginger root piece finely chopped
2 Tbsp finely chopped onions
1/4 tsp salt
1/4 tsp freshly ground mixed peppers
1 Tbsp olive oil

For the burgers

4 whole grain burger buns
1 Caramelized large red onion
Watercress leaves
4 Tbsp. Dijon mustard

Special equipment: Slotted griddle or grill and a Meat Thermometer


Heat the griddle on mid-high temperature

Mix the chicken with all the ingredients but the oil until havering a very integrated mix

Separate the mix in four equal sized balls, cover them with the olive oil and shape them on a even disk shape.

Cook on a side until it separate easily from the griddle, flip over and cook on the other side until reach at least 165 °F of inner temperature or when pinched the liquid coming out from it is completely clear.

Once cooked the patties, assembly the burgers:

Cut the buns in half and take them to the griddle a few minutes to warm them.

Take the base bun and spread a tablespoon of Dijon mustard.

Put the patties over the mustard

Top the patties with watercress

A layer of Caramelized onions

And cover with the other bread. If you’re willing to use another sauces place them between the bun and the patty.

Now allow yourself a few minutes to enjoy this delicious burger.

Nutritional Content (Patty)

Calories 187
Carbs 5 g
Fat 8 g
Protein 26 g
Sodium 222 mg

Spinach Frittata

Spinach and Herbs Fritatta

Breakfast, Easy to make, Healthy

Spanish Version

During my teen years i loved cooking shows, by that Time TLC had a few and i remember some as “Biba’s Italian Kitchen”. I Also remember to be seated with a paper sheet every day and write in some sort of shorthand everything that happened there. One of the recipes I remember (as a concept) was the Frittata, I don’t remember the recipe at all (it must be rotten down somewhere) but the idea to use a skillet and then place it into the oven was so intriguing, mostly because i never had a real oven until I moved out, and if you add to this the aroma of fresh herbs it turns even better.

The following frittata is not Biba Caggiano’s, but it works marvels as a high fiber and protein healthy breakfast.  In the picture is served with Arepas to add a high glicemic index carb to your diet.

You may add some grated cheese but as im right now on a non dairy diet, there’s no cheese on this one.


1 Small scallion chopped green and white parts
1 tbs. olive Oil
1 cup washed spinach leaves
1 Sprig of Oregano
1 Sprig of Thyme
4 Basil Leaves
4 Egg whites from large eggs
2 Egg Yolks from large eggs
Salt and Pepper

Special Equipment: A heavy ovenproof skillet


Preheat the oven broiler on the higher temperature and align place the tray on the middle rack.

In an ovenproof skillet pour the oil, once hot sauté the scallions until the white turns clear.

Add the spinach, herbs and salt tossing it for a less than a minute so it doesn’t loose all the crispness.

Mix the egg whites and yolks and pour into the skillet.

Remove the skillet from the burner and place it in the oven until the top is golden brown (about 15 minutes)

Remove from oven using a protective mitten to avoid burning yourself, the frittata will be risen and it will be turning back down while it cools.

Put it on a plate and enjoy!

Nutrition Facts

Calories 321 cal
Carbs 3g
Fat 17g
Protein 35g
Sodium 441 mg
Sugar 0g

Egg whites Omelette

Egg whites omelette

Breakfast, Easy to make, Healthy

Spanish Version

A classic of high protein diets is the egg whites omelette, because it’s a fast and easy way to obtain high quality protein. The egg white possess a great source of protein easy to obtain and dast to cook.

Now, to the taste the egg whites have a very plain, almost neutral, taste and it can be really annoying to have on a everyday basis. In my case when I do a whites omelette I mix it with a portion of vegetables or meat, the one on the picture has aji dulce, onion and garlic the idea is to enhance the flavor of what’s on it with the omelette.

In the market there are many options to get egg whites, you can get them from fresh eggs, pasteurized frozen or on UHT, even powder, mostly used on the industrial preparations. For me there’s nothing like the fresh ones, the processed products don’t have the same texture while cooking, I can use them as an ingredient for some other preparation but nos as the main protein.


1 Tablespoon oil
4 egg whites from large eggs


spray a small pan with oil and bring it to mid high temperature.

In a bowl pour the egg whites separating them from the yolk, and mix them with a whisk or a fork.

There is a few methods to separate the yolks.

Open the egg in half and pass the yolk from a side to the other of the shell until most of the white is separated, discard the yolk.

Make a medium sized hole (thick as a finger) on one of the sides and pour out the white on a bowl.

You can also pour the whole eggs on a bowl and remove the yolks picking them in between the fingers.

So, once the pan is hot, pour the whites and let them cook, moving the pan from the handle so it doesn’t stick.

Once cooked from a side, around 2 or 3 minutes flip over and cook for 10 seconds on the opposite side, if it’s to hard to flip it over, fold and cook until sealed.

Now just fill with sautéed vegetables, or meat, or just ham and cheese!


Calories 270
Carbs 0
Fat 20 g
Protein 22 g
Sodium 117 mg
Sugar 0 g

Roast Beef

Roast Beef

Easy to make, Healthy, Main Course

Spanish Version

Since 2012 I quit eating processed meats because those we’re hurting my stomach, however, I understand the need of the protein intake and the practicity of havering a protein source  available at any time, there is when the roas beef came into my life, this is a super easy recipe and ensures you a healthier protein source by being les processed, and very versatile as the herbs mixture that you rub the beef with.


A pice of eye of round ( 5 to 6 lbs)
1 tablespoon of kosher salt
1 teaspoon ground black pepper
2 tablespoons of fresh thyme leaves
1 tablespoon of dried basil
Special equipment: Roasting pan, Meat Thermometer.


Put the meat over the rack at the roasting pan and rub it with the salt and leave it resting for one hour.

Preheat the oven to 400 °F

Put the pepper, basil and thyme on a small bowl, mix it all together and sprinkle all over the beef.

Place it in the oven for at least 45 minutes until the meat temperature reach 140° F  to 145 °F for medium and to 150 °F to have it a little bit cooked, it’s very important not to overcook the beef because if can be very dry.

Once done leave it to rest and keep in the fridge, slice it every time you need it. It last up to one week in the fridge.

For a better duration every time that you used, drain the fluids.

Protein Corn Pancakes

Maseca® and Protein Corn Pancakes

Easy to make, Healthy

Spanish Version

I waked up this morning willing to try a different thing for breakfast, so I made this protein pancakes to kickstart my metabolism, it just took me 5 minutes so it’s really easy to do.

Yield: 2 pancakes (for 1 portion)


3 egg whites, from large eggs

1/3 cup Maseca® Nixtamalized corn flour

1/8 teaspoon (a pinch) of sea salt 

1/2 teaspoon Baking Powder

1 Tablespoon Corn oil for the griddle


On a bowl whisk the egg until liquid and very foamy white color

add the corn flour, baking powder and salt and whisk until have al well mixed.

It’s a very thick batter, not so liquid

On a Medium-High temperature griddle spray some oil and spread half of the batter with a spoon.

Cook each pancake first on a side, until having small bubbles, then flip it and cook the other side for a few seconds.

Serve warm with some Honey, or sugarless marmalade, and enjoy!

Nutrition Facts (aprox)
Calories 375
Carbs 30 g
Protein 21 g
Fat 15 g
Sodium 387 mg
Sugar 1 g