Vegetable Rolls

Ingredients
-Rice Paper (Brown or White)
-A handful of each vegetable, and feel free to substitute as needed with what you have available. 
 - Cabbage (preferably purple to get anthocyanins)
 - Mango (Frozen or Fresh)
 - Beets (2 should be plenty) - boil and peel
 - Carrots (2 each)
 - Bell Pepper
 - Arugula (or any other leafy vegetable..this is what I had in the garden)
 - Herbs: Basil, Cilantro, Garlic Chives or Green Onion, Mint (I only used Basil, Cilantro, and Garlic Chives from the garden)
 - Lime (2 each)

Peanut Sauce
- 1/3 cup of creamy peanut butter
- 2 tbsp soy sauce or liquid aminos
- 1 tbsp rice vinegar
- 2 tbsp of raw honey
- 2 tbsp of water

Instructions
1. Boil the unpeeled beets for 20 minutes or until soft. Peel under cold running water.
2. Julian slice all of the vegetables and mince the herbs. Slice the lime and set aside. It helps if all of the veggies are placed in separate bowls prior to assembling the rolls.
3. Get a large pan and heat some water—not too hot, though, just warm enough to “melt” the paper. Dip TWO papers (they are flimsy—it’s easier to roll with 2 for more durability), and once the edges curl off, quickly place them on the cutting board and assemble. Start with your leafy greens and then add the topping. The last topping is a squirt of lime. 
4. Roll like a burrito and repeat until you run out of vegetables. 
3. Prepare the sauce! In a mason jar, place all of the ingredients, shake, and pour into the serving container.

Antioxidant Rich Blueberry Chia Sauce

This sauce is versatile- it can be added to oats, yogurt, ice cream, rice cakes, PB & J sandwiches. Plus, it is an easy way to add fiber and nutrients.

Makes 2 cups, serving size is 2 tbsp

Ingredients:
2 tbsp chia seeds
4 tbsp water
4 cups frozen wild blueberries 
Cinnamon to taste (maybe a teaspoon or so)
0 - 4 tbsp pure maple syrup
Instructions:
In a saucepan, add water, blueberries, chia seeds, cinnamon, and maple syrup.
Mix and cook over medium-low heat, uncovered, for about 10 minutes or until the fruit sauce has the desired consistency. If it is too thick, add more water or maple syrup (if you want it sweeter) to your desired consistency. If it’s not thick enough, add a bit more chia seed. 
Serve over plain yogurt, pancakes, waffles, etc. The sauce lasts at least 2 weeks in the refrigerator because the chia seeds are loaded with antioxidants that serve as a natural preservative.

For this video, I used the sauce to top a parfait that had Greek yogurt with 1 tsp of matcha powder, kiwi, and walnuts.

Fricase de Pollo

// Sofrito//
**Blend 1 red bell pepper, 1 green bell pepper, 1 yellow onion, 1 bunch of fresh cilantro.
 
Ingredients:
A nice scoop of sofrito
4-6 chicken thigh bone in with skin
Adobo @goyafoods
Sazon con azafran @Goya foods
1/3 cup green olives
1- 2 potatoes
4 cups of chicken broth
Olive oil
 
Instructions:
1.        Prepare the sofrito in the food processor.
2.        Cut the potatoes in large dice
3.        Season the chicken, heat the pan, add oil, and brown the skin.
4.        Add in the sofrito, broth, seasoning, olives, and potatoes in the pan and let it simmer. Cook until chicken reaches 165F and potatoes are soft.

Tahini Vegetable Pasta

Yield: 2-4 servings

Ingredients:

4 ounces peeled baby carrots or 4 ounces
carrot slices
16 ounces whole broccoli or 8 ounces
broccoli florettes (ready-cut, 3½ to 4 cups)
1 clove garlic
3 tablespoons toasted sesame tahini
3 tablespoons balsamic vinegar
1 teaspoon ground cumin
6 tablespoons water
8 ounces @eatbanza rotini pasta
⅛ teaspoon salt, optional
Freshly ground black pepper to taste
Instructions:
1. Boil water for pasta for 8 mins. Strain, rinse and set aside.
2. Meanwhile, if using whole baby carrots, cut in thirds and steam for about 10 minutes before adding the broccoli.
3. If using whole broccoli, cut it into florets (I used frozen).
4. Put garlic through garlic press or mince, and combine in bowl with tahini, vinegar, cumin, and water.
5. When carrots and broccoli are cooked,drain and add to tahini mixture.
6. In a bowl mix in pasta with veggies, and season with salt and pepper.
Top with scallions or protein of your choice.

Mexican Jugo Verde

1 medium-sized, ripe pineapple, skinned and cored, and cut into strips

2 cups spinach, washed and stemmed

1 6-inch Persian or English cucumber, peeled if the skin is tough or bitter

2 stalks celery

1 cup Italian parsley, tough stems removed

1 cup chopped nopales

½ handful of mint

Water

Instructions

1.        Prep veggies. Cut pineapple, cucumber, and celery into small pieces. Remove the tough stems from the spinach and parsley.

2.        Blend. Place everything into a blender putting the waterier things like pineapple and cucumber first to get the blender going. Add the juice from 1 lime. Blend on high until everything is well blended and smooth. You may need to do this in batches depending on the size of your blender.

3.        Mix the juice with water to dilute it and stir.

Enjoy! Drink right away or store in an airtight container in the refrigerator for up to 3 days.

Mofongo with Shrimp

Ingredients

6 green plantains
4 tbsp of olive oil
3 tbsp sofrito (watch our previous video)
3 cups of chicken broth
4 sprigs of fresh cilantro, optional
1 cup of mushrooms, shredded
2 packets @GOYA Sazón
2 tsp of @Goya Foods Adobo
2 tsp of soy sauce or tamari
8 garlic cloves, minced
Shrimp—

1 1/4 lbs large shrimp, peeled and deveined (weight after you peel them)
6 cloves garlic, sliced thin
1 1/2 tbsp olive oil
Crushed red pepper flakes, to taste
1/4 teaspoon paprika, or more to taste
pinch kosher salt
1/4 cup parsley, chopped

For instructions look for the full video in our YouTube channel coming soon
Nutrition facts
516 calories
24 g of protein
83 g carbs
6 g fiber
13 g of fat

Puertorican Picadillo

Ingredients:
2 tablespoons olive oil or avocado oil
1 russet potato, coarsely diced
Kosher salt
Freshly ground black pepper
1 medium yellow onion, coarsely chopped
4 garlic cloves, coarsely minced
1 pound ground turkey 97% lean
1 sazón packet
2 teaspoons dried oregano
1 teaspoon ground cumin
1 cup tomato sauce
½ cup sofrito (I used Goya Recaito)
2 tablespoons finely minced olives, plus 2 tablespoons olive brine
1/2 lemon juice

Instructions:
Add the olive oil to a skillet and place over medium-high heat. Add the potato, season with salt and pepper, and cook for 2 to 3 minutes. Add the onion and cook for 2 to 3 minutes more, or until soft. Add the garlic and cook for 1 to 2 minutes, or until translucent.
Add the turkey to the skillet and season with the sazón, oregano, cumin, salt, and pepper. Mix to combine the meat and spices and then brown the meat for 3 minutes, breaking it apart with a wooden spoon as it cooks. Stir in the tomato sauce, sofrito, olives, and lemon juice and cook the mixture down for 15 to 20 minutes. Stir in the olive brine and cook for 5 minutes more.

Serve over brown rice or use it to stuff empanadas or alcapurrias.

271 calories
19 g of protein
17g of carbs
3 g of fiber15g of fat