Sometimes all you need is the Ultimate Breakfast Sandwich. A soft scramble, savory pancetta, gooey, melted cheese, avocado smash & spicy mayo. A combo that does not disappoint. Comment “breakfast” and I’ll send you the recipe. 🤤 ...

Mom, I hope you’re watching from up there and I’m making you proud. Also, in case you can’t tell - Your recipe was a hit! 🥹

Fingers crossed that my proposed cookbook, with all my mom’s Puerto Rican recipes (the ones I had to piece together) gets picked up one day and that I get to share some intimate moments about grief, lots of cherished memories and most importantly a piece of my mom because I truly believe that in telling our stories, we find connection. And in the end, isn’t that what we all yearn for. ❤️ ...

An intentional, healthy, and balanced recipe to kick off the new year! Hope you give this one a try.

Ingredients

For the Chili Lime Roasted Carrots:

1 lb (450 g) carrots, peeled and halved lengthwise
2 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
Zest of 1 lime
Juice of 1 lime
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For the Shrimp:

1 lb (450 g) shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
Zest of 1 lime
Juice of 1/2 lime
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper to taste

For the Avocado Yogurt Dip:

1 small ripe avocado (~150 g)
1/4 cup plain Greek yogurt
Juice of 1/4 lime
1/2 garlic clove, minced
1/2 tbsp olive oil
1/2 tbsp chopped fresh cilantro (optional)
Salt and pepper to taste
Method:

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with aluminum foil. Lightly brush or spray the foil with olive oil to prevent sticking.
3. Toss carrots with olive oil, chili powder, smoked paprika, lime zest, lime juice, garlic powder, salt, and pepper until well coated.
4. Arrange the carrots in a single layer on the prepared baking sheet and roast the carrots for 20-25 minutes, flipping them halfway through to ensure even cooking. They should be tender and slightly caramelized.
5. While the carrots roast, combine the shrimp with olive oil, chili powder, lime zest, lime juice, garlic powder, smoked paprika, salt, and pepper in a bowl. Toss to coat and let marinate for 5-10 minutes.
6. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat.
7. In a blender or food processor, combine the small avocado, Greek yogurt, lime juice, minced garlic, olive oil, and cilantro (if using). Blend until smooth.
8. Season with salt and pepper to taste. Add a splash of water if you prefer a thinner consistency.

Enjoy! ...

An intentional, healthy, and balanced recipe to kick off the new year! Save this and give this one a try.

Ingredients

For the Chili Lime Roasted Carrots:

1 lb (450 g) carrots, peeled and halved lengthwise
2 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
Zest of 1 lime
Juice of 1 lime
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For the Shrimp:

1 lb (450 g) shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
Zest of 1 lime
Juice of 1/2 lime
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper to taste

For the Avocado Yogurt Dip:

1 small ripe avocado (~150 g)
1/4 cup plain Greek yogurt
Juice of 1/4 lime
1/2 garlic clove, minced
1/2 tbsp olive oil
1/2 tbsp chopped fresh cilantro (optional)
Salt and pepper to taste
Method:

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with aluminum foil. Lightly brush or spray the foil with olive oil to prevent sticking.
3. Toss carrots with olive oil, chili powder, smoked paprika, lime zest, lime juice, garlic powder, salt, and pepper until well coated.
4. Arrange the carrots in a single layer on the prepared baking sheet and roast the carrots for 20-25 minutes, flipping them halfway through to ensure even cooking. They should be tender and slightly caramelized.
5. While the carrots roast, combine the shrimp with olive oil, chili powder, lime zest, lime juice, garlic powder, smoked paprika, salt, and pepper in a bowl. Toss to coat and let marinate for 5-10 minutes.
6. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat.
7. In a blender or food processor, combine the small avocado, Greek yogurt, lime juice, minced garlic, olive oil, and cilantro (if using). Blend until smooth.
8. Season with salt and pepper to taste. Add a splash of water if you prefer a thinner consistency.

Enjoy! ...