Elotes for me, Elotes for you 

The best way to eat corn on the cob is to make it spicy and colorful. 

  • Fresh corn
  • Mayo
  • Cotija queso 
  • Chili powder 
  • Salt
  • Lime
  • Cilantro 
  • Skewer (optional)
  • Roasted diced jalapeño (optional)

*I did not list measurements because I play it by eye. Obviously the more corn cobs you have the more of each ingredient you’ll need. 


1. Wash corn, stick in foil packets and place on grill for 20-30 minutes on med/high heat. You can also boil corn in pot over stove if grilling is not an option. 

2. Once corn is ready you can stick a skewer at flat end or skip. 

3. Brush mayo all over corn to get an even coat. Don’t make it too thick. 

4. Shower corn in cotija cheese, rotating to get an even coat. 

5. Sprinkle chili powder on all ends. You can even add diced roasted jalapeños to add more spice. 

6. A dash of salt.

7. Squirt lime juice and garnish with cilantro.

Summer Fruit Salad

This salad seems to be a hit wherever I bring it. It’s a nice spin on some traditional fruit salads I usually see at social events. Try this salad to freshen up your plate: 

Standard serving size for 2-3 people:

  • 1 pineapple 
  • 2 mangoes
  • 3-4 kiwi
  • Juice of 1/2 lime
  • Bit of fresh mint, diced 

Party serving size for 10+:

  • 3 pineapple
  • 4 mangoes 
  • 8 kiwi
  • Juice of 2 limes
  • About 2-3 tablespoons of fresh mint, diced


  • Cut up fruit and mint. Drizzle lime juice over, mix and enjoy! 

Brown Sugar Lip Scrub

Avoid tired and dull looking lips with this delicious lip scrub:

  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon honey 

1. Mix and apply to lips. Scrub and let sit for up to 5 minutes. Lick off or wipe off with wet cloth. 

2. Always, always apply vitamin e to your lips afterwards scrub to keep soft. 

****Helpful advice: Even when I don’t do a lip scrub I apply vitamin e to my lips every night. I wake up with extremely soft and hydrated lips. 

Summer Fruits

Peaches and plums are some of my favorite summer fruits. Their smell and sweetness leave you guilt free in having them throughout your day. Have one as a midnight snack to get over summer heat or one for breakfast, you’ll feel great either way. 

Peaches contain vitamin A which are great for your skin. Their fragrance will combat stress allowing you gather yourself back up. Peaches also contain vitamin C-and we already know the many benefits that come from that! 

Throw peaches into your morning smoothie, use in a caprese salad instead of tomato or make a glaze and pour over some delicious cooked pork! 

Plums are my absolute favorite fruit. Mostly water, they contain a sweet and sour bite and leave me feeling cool on hot summer days. Plums are great for your digestive health (when dried they are prunes) and contain vitamin C. Incorporate them into your diet and store them in the refrigerator. 

Plums can be made into jams or used to marinate chicken dishes and even the traditional plum tart. 


5 Ingredient Spaghetti Squash 

Calling all vegans, vegetarians, or anyone that loves spaghetti squash: just 5 ingredients in this delicious, smokey flavored vegetable side dish. Definitely a hit!

You’ll need:

  • 1 spaghetti squash 
  • 1 tablespoon of coconut oil 
  • 1/2-1 cup of slivered almonds 
  • 1/2 teaspoon of ground chipotle 
  • 1/8 teaspoon of ground nutmeg 


1. Preheat oven 375 degrees. Fill glass baking dish with a 1/2 inch of water. 

2. Split spaghetti squash in half and place face down (skin up) in baking dish, bake for about 45 minutes. 

3. Add almonds to pan and heat over medium heat stirring constantly. Remove from heat once they’re golden brown. 

4. When squash is ready, set aside until cool enough to touch. Remove seeds and middle section. 

5. Take a fork and scrap insides into a bowl. Scraps should resemble thin pasta strings. 

6. Mix evenly the coconut oil, chipotle, nutmeg, and almonds with squash. Top with salt and enjoy! 

Sweet Summer Smoothies

Honestly, these smoothies are perfect all year round. The theme I’m working with here is to aid digestion and inflammation. Simplicity is key. 

Let’s start with my 5 ingredient anti inflammatory Green B:

You’ll need:

  • 4 stalks of celery, chopped 
  • 1-1.5 teaspoon ginger, minced 
  • 1.5-2 cups of frozen pineapple chunks 
  • 10-12oz of coconut water 
  • 1-2 tablespoons of cilantro 

Make 2 servings 


1. Combine all ingredients into blender. Blend until it reaches a consistency to your liking, I prefer chunky and utilize my frozen pineapple as if it were ice. 

2. Enjoy! 

***This green power machine will aid digestion, fight inflammation and eliminate bloating from dehydration, poor gut health and even menstrual cramping. Your key ingredients are ginger, pineapple and celery.
Next is a smoothie inspired by a super fit and healthy friend that has given plenty of advice on fat burning or protein infused smoothies. I call this one The Macayan:

You’ll need: 

  • 1 banana
  • 1.5 tablespoon raw honey 
  • 1 cup mango chunks
  • 1 cup pineapple chunks 
  • 1 teaspoon of flaxseed meal
  • 1/2 cup coconut milk 
  • 1/4 cup of plain Greek yogurt 
  • Pinch of cinnamon 


1. Combine all ingredients into blender and blend away! Add ice if using fresh pineapple and mango, otherwise if frozen fruit used will suffice as ice replacement. 

2. Enjoy!

***This sweet and tropical tasting smoothie is especially great when you’re having a craving chocolate or dessert. The sweetness of raw honey kindly compliments the banana and mango. Filled with omega 3’s and fiber, you cannot pass this simple and delicious smoothie. Key ingredients are flaxseed meal, plain Greek yogurt, and pineapple. 

5 Ingredient Sweet Potato

Simple & delicious as always. Vegan & Paleo friendly! 

4-5 servings 

You’ll need:

  • 4 sweet potatoes 
  • 1/3 cup coconut milk
  • 1/4 cup of unsweetened coconut flakes
  • Salt
  • Cilantro for topping 


    1. Set oven to 400 degrees, place skinned potatoes in oven safe dish, poke holes into them with a fork. Roast for 45 minutes for slightly dense potatoes and up to 1 hour for a softer consistency. 

    2. Once potatoes are done let cool and slice into chunks or disc shaped. 

    3. Pour coconut milk over potatoes and mix until milk is absorbed. Add coconut flakes, salt and cilantro. 

    4. Mix until coated evenly and enjoy! 

    Kimchi Quesadillas 

    Adding kimchi to my quesadillas-greatest decision ever. 

    The only reason it’s worthy of a blog post is to shed light on the nonbelievers. A quick and easy recipe. Switch up and go vegan or add some shredded chicken. 

    You’ll need:

    • Corn tortillas 
    • Queso (I used Daiya vegan cheddar style for some quesadillas and regular shredded cheddar, asadero and monterey jack)
    • Kimchi (purchased this from Sprouts in a jar)
    • Lime-major key
    • Jalapeño 


    1. Heat tortillas on stovetop, add cheese, top with a layer kimchi, add sliced jalapeño and a spritz of lime. Fold tortilla and cooking until sides began to brown and cheese is melted. 

    2. Serve with a dill cucumber salad or avocado. 

    Homemade Vegan Socca

    A simple vegan and gluten free flatbread that pairs perfectly with soups, roasted vegetables with olives, hummus, or used as a base for pizza!   

    Beyond delicious and incredibly easy to make 🙂

    You’ll need:

    • 1 cup garbanzo bean flour 
    • 3/4 cup of water 
    • 1 tablespoon of evoo
    • 1/4 teaspoon black pepper
    • 1/2-1 teaspoon of salt (garlic salt can be used just as well)


    1. Combine garbanzo bean flour, salt, pepper, water, and evoo and whisk until mixture becomes batter. Make sure consistency isn’t too thick or runny, must be smooth. Adjust water to garbanzo flour ratio if need be. 

    2. Spray non stick skillet with coconut oil and heat on medium low. Pour a little batter in and spread around in pan. Cook on each side for about 3 minutes and flip. Total cooking time for each socca flat bread will be about 6 minutes. 

    3. Best when served warm. 

    ***Size does not matter, you can make large thin flatbread or smaller ones resembling street style taco corn tortillas. This recipe mimics the latter of the two and will make about a dozen socca flatbreads. 

    Vegan Mac 

    Always easy, always healthy! 

    You’ll need:

    • 8-10oz of elbow pasta (whole wheat or quinoa is fine)
    • 5-6 slices of dairy and soy free Daiya Cheddar Style cheese
    • 1 1/4 cup almond milk 
    • 3 tablespoons of unbleached all purpose flour
    • 1 teaspoon of garlic salt
    • 1 teaspoon of chili powder 
    • 1/4 teaspoon of chipotle powder
    • Salt and black pepper 


    1. Boil about 4 1/2 cups of water with 1 teaspoon of salt, through pasta in. Cook for 3-5 minutes, drain and set aside.

    2. In a sauce pan heat about 2 tablespoons of evoo, pour 2 tablespoons of flour in and whisk. 

    3. Gently pour in almond milk while whisking. Let set over low heat for about 5 minutes or until milk thickens. 

    4. Remove from heat, pour in Daiya chaeedar like cheese slices, garlic salt, chili powder and chipotle. Stir! 

    5. Add remaining 1 tablespoon of flour to sauce and continue to stir until sauce is thick and yellow.

    6. Add pasta to sauce and stir to coat well. 

    ***you can add broccoli, squash, onion, kimchi, or tofu to add more flavor. 

    Zen Bowl

    Simple, fresh, and flexible. 

    You’ll need:

    • 1-2 bunches of asparagus 
    • About 2 cups of cherry tomatoes, halved 
    • 8-12 petite sweet peppers, sliced
    • 1 tablespoon of garlic, diced 
    • Zest of 1/2 a lemon
    • Juice of 1 lemon
    • About 2 tablespoons of evoo 
    • Salt and pepper 


      1. Preheat oven 425 degrees.

      2. Cut asparagus into 2 inch pieces. Halve cherry tomatoes. Slice peppers and toss all into bowl with evoo, garlic, lemon juice followed by lemon zest with salt and pepper. Mix so everything is coated well. 

      3. Place on baking sheet, making sure everything is single layered. 

      4. Bake for about 20 minutes.

      The flexibility of this dish is great because it pairs with anything. Add it to a bowl of quinoa, brown rice, salmon, tuna, tofu or greens. Completely healthy and guilty free. Enjoy 🙂 


      Tio turns 2!! Happy Birthday to my chubs 💙

      He and his brother Zeus eat a grain free diet due to allergies. Because of this I decided to make him birthday pupcakes with simple ingriendents. 

      You’ll need:

      • 3 tablespoons peanut butter
      • 3/4 of an apple, diced 
      • 1 egg
      • 1/2 teaspoon baking powder


      1. Heat oven to 350 degrees. 

      2. Combine all ingredients into a bowl and mix well. 

      3. Scoop mixture into paper cupcake holders. 

      4. Bake for 20 minutes then let cool for 5 minutes before giving them to your 4 legged family 💚

      Purchase of the Month

      March is for our bee’s 🐝

       As spring prepares herself, our bee’s are hustling about to maintain their autumn supply of honey, keep warm in their hives and try their best to survive off very little food. 

      Our purchase of the month for March comes from L.R. Rice Raw and Unfiltered Honey that work locally with Northen California bee keepers. Happy bee keepers, happy bee’s! They also support 2 foundations: Zac’s Legacy Foundation for children with cancer and the Make-A-Wish foundation. 

      Add some of this to your Energy Puffs, Oats, Peanut Butter, shrimp, chicken, or feta cheese! Love it! 

      No Bake Energy Puffs

      #healthy #simple #energyallday 

      *Flaxseed is your friend with a great source of fiber and omega 3’s.  Here are some facts about this cancer fighting agent. 

      You’ll need:

      • 1 cup of plain oats 
      • 1/2 cup of ground flaxseed 
      • 1/2 cup of peanut butter (crunchy is preferred and almond or cookie butter will work also)
      • About 1/2 cup of butter scotch chips (chocolate chips can be used as well)
      • 1/3 cup of organic honey 
      • 1 tablespoon of ground Mexican chocolate 
      • 1 teaspoon of vanilla extract 

      This batch yields at least 24. 


      1. Pour all ingredients into 1 bowl and mix well. 

      2. Form into petite balls using hands. Stick on parchment sheet and freeze 30 minutes-1 hour. 

      Purchase of the Month

      #ACV all day

      Braggs’s Apple Cider Vinegar is a favorite of mine and is also February’s purchase of the month. 

      Some Uses: 

      • Facial toner
      • Throat rinse 
      • Salad dressing 
      • All purpose cleaner 
      • Morning shot
      • May lower cholesterol & blood sugars. 

      I use this as a toner diluted in water a few times every week. It minimizes my pores and leaves my skin tone evenly balanced.

      When I have a sore throat I mix at least 1 tablespoon with about a 1/2 cup of warm water plus salt and gargle until mixture is used up. 

      To use as salad dressing, mix with fresh lemon or a little EVOO with salt and black pepper.

      ACV can be used as an all purpose cleaner: 

      • Cleans washing machines: 2 cups with water run on full cycle.
      • Removes mildew from tubs and shower curtains. 
      • Mixed with baking soda will unclog drains: about 1/2 cup baking soda for 1 cup of acv. Mixture will bubble. 
      • Cleans kitchen surfaces: 1 cup acv for 1 cup water in spray bottle. 
      • Cleans tea kettles and coffee makers. 
      • Cleans inside of refrigerators.
      • Great way to clean cutting boards!

      These are just a few of the many endless options as an all purpose cleaner. You can even mix Vinegar with water along with essential citrus oils for a fresher scent. 

      ACV is great for a morning or midday pick me up. I use this by taking 1 tablespoon of ACV to at least 8oz of warm water with a dash of honey. It gives me a sprout of energy and overall I feel great inside and out.

      ACV may also be great for lowering cholesterol. Pectins are found in the skin of apples, citrus fruits (grapefruits, oranges, lemons), pears, peaches, apricots as well as others. Bad cholesterol will attach itself to the pectin thus lowering the LDL in your body, assuming you have a daily intake of 1-2 tablespoons of ACV. Please read the links embedded to get a very clear understating on the facts of ACV (Scientific Findings on ACV) & (ACV as Therapy). 

      Cheers to great health! 

      Quinoa Bowls

      Vegetarian quinoa bowls are perfect for a healthy lunch or dinner. It’s simplicity allows an easy prep for any meal and can be stored up to 6 days after cooking. 

      To prep I first rinse 1 cup of quinoa and add it to 1.5-1.75 cups of vegetable broth inside a rice cooker. When the rice cooker signals cooking time is complete, turn off heat and fluff quinoa. This will yield 3 cups cooked and can last you about 1 week. 

      Bowl 1

      You’ll need:

      • 1 cucumber, sliced or chopped 
      • 1 can of garbanzo beans, rinsed and drained
      • 1 orange or blood orange
      • 1 tablespoons of orange zest
      • 1/4 cup of chopped Italian Parsley 
      • Pinch of red pepper flakes 
      • Salt and pepper 
      • 1/2-1 cup of cooked quinoa


      1. Take all ingredients (excluding quinoa) above and mix in bowl. Squirt some fresh lemon juice, mix, and pour quinoa over. 

      Bowl 2

      You’ll need:

      • 1.5 cups of cherry tomatoes, halved
      • 2 cucumbers, chopped
      • 1 red bell pepper, chopped
      • 1 can garbanzo beans, rinsed and drained 
      • 1/4 of a red onion, diced 
      • Salt and pepper 
      • 1.5-2 cups of quinoa

      For dressing:

      • 1/3 cup EVOO
      • 1 tablespoon of red wine or citrus vinegar
      • Freshly squeezed juice of 1/2 lemon
      • Black pepper 


      1. Mix ingredients in bowl, excluding quinoa.

      2. For dressing, mix ingredients together and pour over ingredients in other bowl. Toss to coat well and then mix quinoa in. 


      Forever Fresas

      My love is fresh on the court and fresh in the kitchen. He made these delicious edible roses, here’s what you do:

      You’ll need:

      • Pack of strawberries 
      • Chocolate chips
      • Wooden skewers 
      • Vodka


      1. Take strawberry and starting at the bottom near the stem, slice each side to make a square and fold flaps down a bit. 

      2. Rotate strawberry and slice a new square, not adjacent to the previous. Make sure to fold flaps out to create a blossoming effect. 

      3. Continue to rotate and slice until you reach the very tip in which you will cut a cross (+) to make 4 corners and open gently.

      4. Stick a skewer at the bottom in middle of green and fold green leaves down. 

      5. Add droplets of vodka into the folds of each strawberry, about 5 droplets each. 

      6. Melt chocolate chips until that are runny, pour into ziploc bag and cut the corner tip. Squeeze bag to drizzle chocolate on strawberries. 

      7. Set aside to let chocolate harden and enjoy ❤️

      Natural Face Masks

      Life is about great food, killer eyebrows, and fresh, hydrated skin. Your health reflects your lifestyle, as does your skin. 

      *These all natural ingredient face masks work best for dry or tired skin.

      1. Baking Soda & Water

      Pros: evens out skin tone, brightens face, exfoliates skin, minimizes pores. 

      Cons: can irritate the face (wrong ratio used usually is the factor). 

      I swear by this mixture. Baking soda acts as an acid buffer, reducing acid and balancing the acid/alkaline in your body…it does the same for your skin! To maintain a fresh glow sans uneven skin tone, the pH of your skin must be in tact. This is my go to when I want brighter skin. 


      • Start with a freshly washed face
      • About 1 tablespoon baking soda & a little water
      • Mix to create a paste, if the consistency is off, add more of whichever to create a paste that will stick to your face. It should feel grainy and be between a runny/thick paste. 
      • Apply to face gently rubbing on harsher areas like nose & chin (stay clear from eyes).
      • Leave on for 3-5 minutes & wash off with cold water. 
      • Pat face dry, apply toner. 

      Notice your skin tone become more even and brighter. Practice this 2-3 days a week and can be used for morning or evening face wash. 

      2. Yogurt & Oatmeal 

      Pros: softens skin, brightens face, minimizes blemishes. 

      Cons: messy, honey drizzle may irritate sensitive skin. 

      This combo leaves my face with the softest skin possible. Yogurt brightens and moisturizes skin, oatmeal will exfoliate and reduce redness. 


      • Start with a freshly washed face.
      • Take 1 tablespoon of oatmeal (totally organic, the only ingredient should be listed as whole grain oats) & grind it down until it becomes fine.
      • 1-2 tablespoons of yogurt (plain yogurt).
      • Mix until it becomes a thick paste.
      • Honey drizzle is optional, if used honey must be in raw form & dark. 
      • Gently rub around face & leave on 15-20 minutes. 
      • Rub mask off with cold wash cloth leaving face completely clean. 
      • Rub ice cube over face to close pores & pat dry.

       Notice the smoothness and brightness of your skin.  Practice 2 days a week for evening face mask. 

      3. Avocado, Oatmeal & Coconut Oil

      Pros: hydrates skin, relieves tired skin, evens skin tone.

      Cons: extremely messy if avocado is not mashed correctly. 

      Avocados contain vitamin C and E (along with a ton of other vitamins and minerals) and are great for hydrating skin based on their water content. Oatmeal will reduce inflammation and leave skin soft. Coconut oil will moisturize skin removing dead skin cells that make skin look tired. 


      • Start with a freshly washed face.
      • Mash up 1/2 of a ripe avocado, 1 teaspoon of extra virgin non bleached or deodorized coconut oil, & 1 tablespoon of oatmeal-grind oatmeal down. 
      • Mix ingredients until rich consistency is produced. 
      • Apply on face & leave for on for 15-20 minutes. 
      • Rinse off with warm water, rub ice cube over face to close pores and pat dry. 

      Practice this 2-3 days a week and notice a more nourished feel and look to your skin. Use after evening face wash. 

      **For a toner I only use Bragg’s raw Apple Cider Vinegar about 3-4 days a week. It removes toxins from skin as well as balances the pH, leaving you with a glowing, even skin tone. 

      Eggs On The Go

      For the individual always skipping breakfast because there isn’t time. Peep this, 

      You’ll need: 

      • 8 eggs 
      • 1/3-1/2 of a bell pepper, diced
      • 12 cherry tomatoes 
      • Shredded Greens-spinach, arugula, kale-whatever works best with your taste buds.
      • 1/2 teaspoons Red pepper flakes
      • 1 teaspoons Garlic salt
      • 1 teaspoons Black pepper 
      • 12 slot muffin pan


      1. Preheat oven to 35o degrees.

      2. Crack eggs, 4 at a time, in a bowl.

      3. Whisk, add 2 teaspoons of each spice to bowl, whisk again. 

      4. Spray muffin pan with cooking spray. Pour egg mixture into muffin pan, 4 eggs will fill 6 slots. Fill halfway in each slot. 

      5. Slice cherry tomatoes in half, put both halves in each slot, add a bit of  diced bell pepper to each as well as some shredded greens. Less is more, when the egg cooks it will puff up filling the entire slot. 

      6. Repeat process for remaining slots. 

      7. When pan is full stick in oven for about 10-12 minutes. Remove and let cool. 

      8. Tastes great with sliced avocado, hot sauce, salsa, or ketchup. Keep in sealed container up to 3 days, enjoy 🙂