17 September 2016

Shakshuka

Huevos cocidos en salsa de tomate. De eso se trata el Shakshuka. Se le añade un poco de pimentón ahumado y pasta de harissa y listo. Este platillo del Medio Oriente se ha convertido en uno de nuestros favoritos y es buenísimo para el brunch, el almuerzo y hasta para la cena con unas tostaditas de pan y unos vegetales verdes por el lado.


Como nos sobraron tantos tomates de los que compramos en el mercado, este plato nos pareció perfecto para aprovecharlos antes de que se nos echaran a perder. Aquí te dejamos con la recetas para que nos digas qué te parece.

Shakshuka a la Verdelicias – Ingredientes
  • 4 ½ Tazas de tomate picadito (Como taza y media por huevo ½)
  • 3 Huevos
  • ½ Taza de cebolla picadita
  • 4 Dientes de ajo picadito
  • 2 Cucharitas de pimentón ahumado
  • 1 Cucharitas de harissa
  • Sal y pimienta al gusto
  • 8 Aceitunas (Opcional)
  • Perejil al gusto


  1. Sofríe las cebollas y el ajo en aceite de oliva. Una vez estén transparentes, añade la paprika y cocina por otro minuto.
  2. Añade los tomates y cubre con una tapa. Cocina por 5 minutos más antes de añadir el harissa. Sasona con sal y pimienta al gusto y cocina hasta que la salsa de tomate se espese. 
  3. Con una cuchara, crea unos espacios para colocar los huevos. Cúbrelos con la tapa y cocina por unos 4 minutos o hasta que los huevos estén a tu gusto. 
  4. Sirve con las aceitunas y el perejil. 

Shakshuka

Eggs cooked in tomato sauce. What’s not to love about Shakshuka? You add a little smoked paprika and little harissa paste, and this Middle Eastern dish could easily be one of our new favorites. It’s great for brunch, for lunch or dinner with toasty bread and some veggies on the side. 



Since we went a little overboard buying tomatoes at the market, this recipe is perfect to save those tomatoes that are about to go bad. Check out the recipe and let us know what you think.


Shakshuka a la Verdelicias – Ingredients
  • 4 ½ Cups of chopped tomatoes (About ½ cups per egg)
  • 3 eggs
  • ½ Cup of onions, chopped
  • 4 Garlic cloves, minced
  • 2 Teaspoons of smoked paprika 
  • 1 Teaspoon of harissa
  • Salt and pepper to taste
  • ¼ Cup of olive oil
  • 8 Olives (Optional)
  • Parsley to taste
  1. Cooked the onions and garlic in the olive oil. Once they become translucent, add the paprika and cook for another minute. 
  2. Add the tomatoes and cover with a lid. Cook for about 5 minutes before adding the harissa. Season with salt and pepper to taste and cook until sauce becomes thick.
  3. Use your spoon to create “pockets” to add your eggs. Cover with a lid and cook for about 4 minutes or until eggs are done to your liking. 
  4. Serve with olives and parsley.

11 September 2016

Pancakes de queso con guayaba

Una receta saludable tiene que tener buen sabor. Esa es nuestra filosofía. Y si tiene un toquecito caribeño, mejor todavía. Para nosotros es importante que sea reconfortante sin olvidarnos de nuestro estilo de vida equilibrado. Por ejemplo, nos encanta preparar pancakes todos los sábados, pero hemos aprendido a hacerlos utilizando harinas nutritivas y diferentes tipos de compotas de frutas y syrup hecho en casa.



Hace un par de semanas, encontramos inspiración en una combinación de sabores de nuestra infancia: guayaba con quesito blanco. Es lo que las mamás te sirven en los cumpleaños y fiestas de familia. Usualmente, te dan un pedacito de pasta de guayaba con queso en una galleta Ritz. Dulce con salado!

Decidimos derretir la tradicional pasta para hacer un syrup y añadirle queso a nuestra mezcla integral de pancakes. El resultado fue increíble. Tienen que probarlo, pero eso sí… un poquito del syrop es todo lo que necesitan. (Nosotros le pusimos un poquitín más por aquello de la foto.)


Pancakes de queso con guayaba – Ingredientes:

  • ½ Taza de harina integral
  • ½ Taza de harina regular
  • ½ Taza de avena
  • 2 Cucharadas de harina de flaxseed (semillas de lino)
  • 2 Cucharadas de azúcar orgánica 
  • 1 Cucharadita de baking powder
  • 1 Cucharadita de baking soda
  • 1 Huevo orgánico
  • 1 ½ Tazas de leche orgánica
  • ½ Taza de agua
Para cocinar:
  • Mantequilla
  • Queso blanco suave, en lascas (como queso vasco) 
Para el syrup:
  • ½ Taza de pasta de guayaba 
  • ¼ Taza de mantequilla
  • ¼ Taza de crema
  • ¼ Taza de agua
  1. En un procesador de alimentos, mezcla los ingredientes secos para preparar la mezcla de pancakes. Luego, incorpora los huevos, el agua y la leche. 
  2. Prepara los pancakes como lo haces normalmente, pero antes de virarlos, coloca unas lascas de queso y cúbrelo con un poco de la mezcla. Una sartén de cast iron funciona muy bien.
  3. Mientras, prepara el syrup mezclando todos los ingredientes en una cacerola. Ajusta el espesor al gusto añadiendo agua. Sirve con pedacitos de queso por encima. 

Guava Cheese Pancakes

Infusing healthy recipes with lots and lots of flavor is very important to us, especially if those flavors remind us of home. You want to be able to enjoy that comfort without completely falling off track, right? So for instance, pancakes on Saturday mornings are pretty much a necessity to us, but we try to make them a little more wholesome with healthy flours and different kinds of fruit compotes or homemade syrups.


A couple of weeks ago, we also found inspiration from a combination of flavors that is close to our hearts: guava and farmer’s white cheese. It’s what moms in Puerto Rico serve you at birthdays and holiday parties. They usually serve you a piece of guava paste and a piece of cheese on a Ritz cracker. It’s a great combo of sweet and salty.

We decided to melt the traditional guava paste to make a syrup and added cheese directly on our wholegrain batter. The result was A-mazing! You. Must. Try. This! (Just go easy on the syrup! We went a little overboard for the purpose of the picture.)

Guava Cheese Pancakes – Ingredients:
  • ½ Cup of whole wheat flour
  • ½ Cup of regular flour
  • ½ Cup of rolled oats
  • 2 Tablespoons of flaxseed meal
  • 2 Tablespoons of organic sugar
  • 1 Teaspoon of baking powder
  • 1 Teaspoon of baking soda
  • 1 Organic egg
  • 1 ½ Cups of organic milk
  • ½ Cup of water

For cooking:
  • Butter for cooking pancakes
  • Soft white cheese, sliced (Basque cheese will work)
For syrup:
  • ½ Cup of guava paste 
  • ¼ Cup of butter
  • ¼ Cup of cream
  • ¼ Cup of water
  1. In the food processor, mix all the dry ingredients first for the pancake mix. Then incorporate the wet ingredients. 
  2. Make your pancakes like you normally would, but before flipping them add a few slices of cheese and cover with a little bit of the batter. A cast iron skillet is great for this!
  3. Meanwhile, make your guava syrup by mixing all the ingredients in a pot. Adjust preferred thickness by adding water. Serve with pieces of cheese on top.

22 August 2016

Maria Cookies Ice Cream Sandwiches

The following post is a sponsored collaboration with DegustaBox. All opinions are our own.

Summers in Chicago are short and we have to make them count. We make it a point to be outside as much as possible and enjoy the simple pleasures that are unique to the season, like eating lots and lots of ice cream.


Nabol had the great idea of making Ice Cream Sandwiches with the Goya's Maria Cookies that came in our curated DegustaBox this month. We decided to put together a complete Ice Cream Sandwich Bar where our friends could customize their sandwiches with their favorite toppings.

What’s great about the Maria Cookies is that they stay crispy for a couple of days after you’ve assembled the sandwiched and stored them in the fridge. Here’s what you need to do to make your sandwiches!


Maria Cookies Ice Cream Sandwiches – Ingredients:
  • Goya's Maria Cookies
  • Your favorite ice cream
  • Your favorite Topping (Walnuts, Dark Chocolate, Dried Fruit, Sprinkles)
  • Aluminum foil (Or plastic wrap)
To build your sandwiches, shape a small scoop of ice cream into ice cream patties. Place it on top of the cookies and put another cookie on top without pressing too hard.

Cover the sandwich in foil and place it in the fridge until you are ready to serve it to your guests. Serve your toppings in small colorful containers so it is easy for guests can customize their sandwiches. 


To learn more about DegustaBox and all their great foodie finds, visit the DegustaBox website.

20 August 2016

Degustabox Unboxing: August

The following post is a sponsored collaboration with DegustaBox. All opinions are our own.



Another month, another Degustabox arrived at our doorstep. We were so excited to see what our curated box would bring for us this time. Snacks, condiments and baking items! Every unboxing feels a lot like Christmas.

DegustaBox sends 10 to 15 surprise products every month, many of which are completely new in the market and for a lot less than what you would pay at the store. Just check out our latest unboxing video and read below our comments on each of the products we received. Lots of great finds.



Cow Tales: Our first treat was a caramel chew that is soft and doesn’t stick to your teeth. Interestingly, the first ingredient on the label is actually wheat flour not sugar, which probably gives it its very soft texture and unique nutty flavor. It’s also low in fat and sodium, which is also a plus.

Goya María Cookies: We’ve enjoyed these cookies since we were little kids. They are always a pleasant surprise and go well with savory or sweet dips. We specially love to eat them with guava jelly and cheese!

Loacker Rose of the Dolomites Chocolate
: Who doesn’t like chocolate? And this brand is great. It’s super creamy, high quality and shaped like the Alpine Rose of the Dolomites. Very cool.




Popchips Ridges: Nabol is a big fan of healthy snacks and this option is great. The “ridges” add to the texture of the traditional potato chip, but the chips are baked, never fried. There are no added preservatives or artificial flavors, and they are gluten free.

Vermont Jerky: This one is probably one of our favorite treats. Not only does this jerky come in beautifully crafted flavor combinations, but Vermont uses humanely raised meats without antibiotics or hormones and local ingredients when creating their products. There are no preservatives or sodium nitrate.

White Lily White Grape Seed Flour: We have never heard of white grape seed flour! But basically what White Lily does is turn the seeds of the Chardonnay grape into a fine powder and combine it with wheat flour. It created a very complex, rich flavor. We haven’t messed too much with it, but use it in our homemade pancake mix and it wasn’t bad at all. It adds nuttiness to the mix. Did we mention it's Non-GMO? Thumbs up!


Oregon Chai: This is a product we were familiar with, but we’ve never seen it portable. You can conveniently slip packets of this magical black tea blend in your purse and take it wherever you go. It’s great.

Sir Kensington’s Chipotle Mayo: This is another great brand that doesn’t use artificial ingredients and supports everything Non-GMO. The flavor combinations are also great and this mayo is no exception. We like to use it instead of ketchup on a lot of things.



Honey Bunches of Oats with strawberries
: This item wasn’t new for us, but overall it’s a great cereal. The dried strawberries plump up beautifully when you add milk.

ALO Allure: Aloe vera drinks are believed to help with digestion and even lower blood sugar. Among the brands out there, this one seems to be one of the favorites online. People use it to reduce inflammation, for the antioxidants or just because it’s a refreshing post-workout beverage. We also like that it is Non-GMO and gluten free. The mango mangosteen flavor that we received is not bad at all either.

For more details or to order your first box, visit the DegustaBox website. Also, look forward to a great recipe with one of our favorite ingredients from the box.

16 August 2016

Very Berry Cheesecake Smoothies

The following post is a sponsored collaboration with Cacique and Society Culinaria. All opinions are our own.


‘Tis the season for smoothies! August is probably the hottest month here in Chicago and sometimes a quick smoothie is all you want to beat the heat. Time to think beyond the typical smoothie! You can get as creative as you want and combine interesting flavors, like Guava and Carrot, Kale and Pineapple, or even replicate the flavors of your favorite dessert!

We loved the idea of creating a Cheesecake Smoothie as a healthier dessert option and as a way to use all the blueberries we got at the Logan Square Farmer’s market. All we needed was a good yogurt base and that’s when we decided on Cacique’s Strawberry flavored Yogurt Smoothie


With 8 grams of protein, Cacique Yogurt Smoothie has real fruit blended with the yogurt. It’s gluten free, has lots of probiotics and calcium. You can enjoy it on its own or make it extra special by blending in a couple of your favorite ingredients. It’s a perfect complement to a balanced diet! Visit the Cacique Website for recipe inspiration or follow the instructions below to enjoy our Very Berry Cheesecake Smoothie.

You may use any of the other Cacique smoothie flavors for this recipe: Strawberry-Banana, Mango, Guava or Piña Colada. Hope your summer is as smooth and sweet. 



Very Berry Cheesecake Smoothie - Ingredients
  • 1 Teaspoon of honey
  • ¼ Cup of chopped walnuts
  • 1/3 Cup of graham crackers 
  • 2 ½ Cups of fresh or frozen blueberries
  • 1 Bottle of strawberry-flavored Cacique Yogurt Smoothie
  1. Freeze your blueberries overnight if you have fresh blueberries.
  2. Blend the yogurt with the walnuts, honey and graham crackers. (Once blended, you can set aside 1/3 of the mix to enjoy a two-colored smoothie.)
  3. Add the frozen berries and blend.
  4. Chill both mixes before serving. Serve the blueberry mix first. 


Note: You may also decorate your serving glass with a graham cracker rim using honey and crushed crackers. Follow our video to see how we do it.

15 August 2016

Wheat Germ 101

Con tantos productos naturales de moda, el germen de trigo es un ingrediente que tiende a pasar desapercibido. Éste es el corazón del grano que usualmente se remueve durante la preparación de productos refinados de trigo, pero que sin embargo, es sumamente beneficial a la salud.


Es una fuente excelente de proteína natural, fibra y grasas naturales, y se recomienda por sus propiedades antioxidantes que contribuyen a reforzar el sistema inmunológico y a la prevención de enfermedades crónicas. Además, se cree que ayuda a retrasar el proceso de envejecimiento y a aumentar la resistencia física.

En la cocina es muy versátil también. Hace un par de semanas estamos experimentando con el frasco de Kretschmer Wheat Germ que recibimos cortesía de Curator PR.

El cereal no solo le añade nutrición a diferentes recetas, sino también textura y un sabor tostadito. Se puede usar para empanar carnes, para espesar guisos, complementar batidas, preparar postres o sobre el yogur. Sobretodo nos gustó para preparar barritas de energía para el desayuno


Para preparar las barritas, solo tienes que mezclar el wheat germ con algún cereal de maíz o avena, añade dátiles, miel, frutas secas y nueces. Tritúralo un poco en el procesador de alimentos, forma las barritas y listo. 

Wheat Germ 101

With so many natural trends out there, wheat germ is one of those great ingredients that might get a little lost between the kale and the quinoa. This is the heart of the wheat grain and it has so many health benefits. Yet, still tends to be removed from most processed wheat products. 


It’s an excellent source of natural protein, fiber and natural fat. It’s recommended for its antioxidant properties that help strengthen the immune system and prevent chronic illnesses. And it’s also believed to have anti-aging properties and to improve stamina.

But like that wasn’t enough, we have discovered that wheat germ is very versatile in the kitchen as well. For the past two weeks, we’ve been testing a couple of recipes with Kretschmer Wheat Germ that was kindly sent to us by Curator PR.



The cereal doesn’t only add nutrition to recipes, but also texture and a delicious nutty taste. It can be used as breading for meats, to thicken stews, to boost smoothies, for desserts and even to top yogurt. Our favorite use, however, is as a boost for breakfast energy bars.

All you have to do is combine wheat germ with a flaky or oat-based cereal. Add dates, honey, nuts and dried fruit, and mix it in the food processor. Form your bars and voila.