This delicious tropical fruit is not only satisfying and
refreshing, but also incredibly healthy. The fruit can be enjoyed on its own,
with lime and salt (my fave), in smoothies, with your favorite toppings, or in
many other recipes. This fruit is rich the papain enzyme, vitamins A & C,
as well as antioxidants; preventing heart disease, reducing inflammation,
improving gut health, reduce aging effects, and more. As if the multitude of
benefits of eating this delicious fruit weren’t enough, the seeds are also edible
and packed with tons of micronutrients, monounsaturated fatty acids, and lots
of fiber. Stomach issues? Take a tbsp of papaya seeds to clear it right up! 😉 It is
also a fruit commonly used in diets to promote weight loss. It is important to
keep in mind that even fruit is not healthy in excess and if you have certain
allergies, you may need to consult your doctor before making anything part of
your diet. Lastly, Papaya is not good for you if it is not ripe (it also tastes
disgusting), you must wait until the skin is orange before eating it.
Do you love papaya as much as I do? What’s your favorite recipe?
I have recommended meditation a ton in
the past, but did you know that something as simple as proper breathing can
help you relieve stress, anxiety, improve digestion, detoxify your body, and
more? Make sure to take some time to practice proper breathing techniques on a
daily basis and see the difference!
Sit or lay down in a comfortable position and
close your eyes to become more aware of your breathing and relax.
Place one hand on your upper chest and the
other on your belly; when you breathe deeply, the air coming in through your
nose fills your lungs, and the belly rises (not the chest).
and out through your nose and focus on the activity of breathing.
exhale slowly, calmly and quietly. Inhale, pause, exhale and pause. The time
for an inhale and exhale depends on each person, so make sure you listen to your
body to know when you’ve gotten enough air in and release it out trying to keep
the time of the inhale and exhale the same. The key here is to listen to your
Tonight, I want to share with you the recipe for one of my favorite
teas ever. This tea is amazing for the digestive system, help detoxify the body,
reduce swelling and water retention, as well as relax you to help you go to
Take some fresh ginger root and cut a piece that would be equivalent to a teaspoon. Boil it with two to three cups of water and bagged or fresh chamomile. Add one to two tablespoons of honey and the juice of half a lemon. Drink it while it is still warm to help relax the body and release all those toxins!
Not Only a Bedtime Drink
Ginger paste and ginger extract are also used topically to help reduce inflammation, cellulite, stimulate circulation, and tone your skin. Have you used ginger root products to help with any of these? Share your results!
I have always love beets, when I was a child I would eat them, use
their juice and stain my lips, to pretend I was a vampire sucking someone’s
blood, or pretend I was bleeding out (weird because it looks more pink than
red). Now I love beets for other reasons that I think you’ll love as well.
fabulous as natural tint for lips and cheeks
You may apply the juice directly or mix it with coconut oil with a
bit of lemon juice and store it in a container in the fridge for multiple uses
or applications throughout the day. Don’t over apply on the cheeks, the stain
is pretty strong, so you don’t need a ton.
for a natural rosy glow
Do you like to go without makeup? This may be a nice one for you.
You can easily mix a couple of tablespoons of beet juice with half that amount in
honey or sour cream and gently apply it all over your face and neck. Leave it
on for about 15 minutes and rinse.
scalp and grow healthy beautiful hair
Beets have lots of nutrients that help prevent hair loss, nourish
the scalp, get rid of dandruff, and aid strengthen your hair. Puree some beets
and apply to your scalp and hair, leave on for 30-45 minutes and wash as usual.
& helps fight acne
Apply the strained beet juice to your face and leave on for about
15 minutes and rinse. Remember that beets stain, so make sure to do the
treatment at night and no more than twice a week. Your face should feel hydrated,
healed, less oily, dark circles improve as well as fine lines and wrinkles as
it increases the production of collagen in our skin.
healthy for your diet
On top of all of the benefits of using beets in our beauty routine,
they are incredibly healthy. They have tons of nutrients and essential vitamins
as well as antioxidants. Regularly eating beets has been linked to lower blood
pressure, they help reduce inflammation, fight anemia, among other things.
Please keep in mind that the pigmentation of this root is quite strong
(hence it being used as a tint) and you’ll see that pink pigmentation in your
urine and stools… so, don’t panic if this happened when you ingest beets. Lastly,
if you suffer low blood pressure, you may want to speak to your doctor before
eating beets regularly to make sure it is safe for you. Always a good idea to
you a bit of research about anything you do or eat if you suffer from any
Will share specific beet-based masks soon, do you have a favorite
one you would like me to try? How about a favorite beet recipe? Do share!
Now, I am not going to say that I don’t
eat any sugar whatsoever, because I do. My goal is to eventually eliminate all
added sugar from my daily life (except maybe special occasions very sporadically),
but I have to say… it is very hard! Why is it so hard you ask? Well because it
is so addictive! There are strong physical and emotional reasons as to why we
love eating sugary foods so much, but reducing the amount of sugar we consume
on a daily basis is extremely important. Sugar has sooooooo many ugly side
effects that we should really consider not eating sugar part of our daily self-care
On top of sugar contributing to obesity,
diabetes, and heart disease, here are other very visible effects of a sugar-packed
Tooth decay (not very attractive)
Contributes to lack of collagen on skin (that
means more wrinkles!)
Worsens acne and skin allergic reactions
Personal victory, but still ways to go
I quit sodas as well as sugar and
creamer in my coffee 10 months ago and I can say that it really has made a
difference in my life. I don’t crave sugar-packed drinks, enjoy water more, my
skin feels more hydrated since I drink more water now, I get more energy from
my cup of coffee since I don’t get the crash from the sugar, and my body doesn’t
feel bloated. Eliminating just those things has made my life so much better that
I really want to continue and eliminate or minimize sugary and processed foods
from my daily life. These changes are not easy to make, but they are possible
and totally worth it. Join me and share your progress on the blog!
Miracles do happen! I have been cooking a bit more lately, trying to improve my kitchen skills and oh my… I have to say that I’ve had many fails. A few months ago I tried making this same dish and it went completely south ☹ but today I totally redeemed myself!! Some of you will make fun of me, but I honestly didn’t know there was such thing as a “spaghetti squash”! I thought the dish was called “spaghetti squash” because the squash was made into little spaghetti like strings with a fork, but I was completely mistaken! I bought something called butternut squash and the end result was a mashed potato looking paste. The consistency was kind of gross and nobody ate it… it ended up being a take-out kind of day.
My bestie’s husband was kind enough to make fun of my mistake and point out that I used the wrong type of squash … thank you Gus, I got the right one this time!
Ingredients (serves 4-5 people):
2 spaghetti squash
2 cups of diced mushrooms
1 cup sliced carrots
1 cup diced celery
1 clove of garlic
1 cup diced onion
1 small piece of onion
Salt and pepper to taste
1 cube of vegan chicken flavor bouillon (if desired)
Plant based ground meat (optional)
Olive oil cooking spray
Cut the spaghetti squash in half, scoop out the seeds and sprinkle
them with salt and pepper. Spray all halves with the cooking spray and bake
them at 350° for 30 minutes or until soft. Once this is done, grab a fork and
scrape the strands.
For the sauce: blend the tomatoes, the clove of garlic, the small piece of onion, a cube of bouillon, and a bit of salt.
Sautee the diced onions with olive oil and the ground meat, then
add the carrots, mushrooms and celery. Add the sauce and cook for a good five
minutes with medium heat while constantly stirring; add salt and pepper to
taste. Cover it up and let simmer until the tomato sauce has a bit of a deeper
red color and has thickened a bit.
Serve the spaghetti squash and top it off with the sauce mix. Enjoy!
I am no chef, but I truly loved this dish and hope you do as well. I avoided using canned tomato paste or sauce, but I did end up using the plant-based meat to trick my daughter into eating it since she eats meat lol and the bouillon for a bit of extra flavor. I don’t believe those are necessary, so if you want something 100% natural skip those and voila!
Do you have any other recipes with spaghetti squash for me to try?
Would love to see them!
OMG! I had to share this with you because this dish turned out to be super good. Now, If you know me, you know that I am a total disgrace when it comes to cooking. My daughter hates my cooking, my mother is ashamed because I didn’t inherit her Mexican culinary skills, and because I almost need to make you sign a waiver before you have a taste of my food.
There are very few dishes that I can actually make and they tend to be very basic, but lately I have been trying to practice more, determined to get to a decent cooking level. Well, one of my dear (cooking challenged) friends shared a simple recipe with me and I added a little twist to make it my own. This thing was so good that both my daughter and mother decided to try it, and not only that, they even had seconds and asked for me to pack them some for lunch! Now that I feel like a chef goddess, I want to share my simple recipe with you.
Plantains (they can be green for a more savory
taste or brown for a sweeter dish) – I used 6 for a 9.5’’ pie plate
Salt to taste
1 cup of yellow corn
2 cups of mozzarella cheese (or as much as you
Olive oil cooking spray
If you are using green plantains, boil them until soft; brown plantains are already very soft, so no boiling is needed. Spray the baking dish with cooking oil. Mash the plantains to create a soft paste and create a “crust” layer covering the baking dish. Once you have a thick layer of plantain paste, top it with lots of cheese and corn. Cover the filling ingredients with a layer of plantain, sprinkle a bit of salt, and spray some cooking oil on top.
Bake the pie at 350° for 25-30 minutes or until the top of the plantain pie is spongy but solid and somewhat brown. Serve immediately and enjoy!