Latest Posts
Grilled Chicken Stuffed Poblano Peppers
By: Suellen Pineda, RDN, CDN Poblano peppers are just perfect for stuffing! Being milder than Jalapeño, poblano is one of the key ingredients in Chiles en Nogada, a traditional Mexican dish from Puebla, where this chili pepper is native to. Poblanos can be found fresh or dried. When dried, poblanos…
Quinoa with Calamari Salad
By: Suellen Pineda, RDN, CDN Quinoa is one of my favorite “grains” to eat! You can make savory and sweet dishes using quinoa. This seed is less starchy than rice or wheat, which makes it a great choice for people watching the quality/quantity of carbs they eat. It is an excellent source…
Turmeric and Coconut Sherbet
By: Suellen Pineda, RDN, CDN We hope that by now turmeric is part of your spice rack! This marvelous spice is native to South and Southeast Asia and has been heavily used due to its intense mustardy yellow color and earthy flavor. Turmeric is part of the ginger family that you might be more familiar…
Naranjilla (Lulo) Popsicles
By: Suellen Pineda, RDN, CDN Naranjilla is a staple fruit in Ecuador and Colombia where is known as Lulo. Its name can be misleading given that the fruit does not resemble the flavor or texture of naranjas (Spanish for orange). The best way I can possibly describe the flavor of naranjilla would…
Cool Down This Summer with Honduran Style Horchata!
By: Suellen Pineda, RDN, CDN Horchata is a very popular rice drink. Almost each and every country in Latin America has its own version of it. Basically it consists of soaking uncooked rice―amaranth is also used―with other ingredients such as peanuts, morro, pumpkin and sesame seeds in water,…
Past Posts
February 17, 2016 - 9:00 am
Functional foods in the Latin Kitchen!
By: Suellen Pineda, RDN, CDN A lot of attention has been given to functional foods in the last decade.…
February 17, 2014 - 4:00 pm
Royally Bathed Oxtail with Garlic Thyme Polenta
Yes, Oxtail is the part of the Cow (or Ox) that comes from exactly where it sounds like. If you didn’t…
September 4, 2014 - 10:02 am
Delightful Veggie Flautas with Salsa Verde
“Flauta” is Spanish for flute and also the shape for rolled-up tortillas that are traditionally…
March 7, 2014 - 11:30 am
A little goes a long way.. Ancho Chile Paste
Take 25 minutes to make this fabulous paste. Its rich, earthy flavors will add tons of depth to soups,…
March 12, 2014 - 9:54 am
Vegan lunch… Cauliflower Trio with Spinach and Chive Puree
Cauliflower is one of the most diverse vegetables around. It lends itself to many different cooking…
January 6, 2015 - 11:32 am
In case you missed it! Watch HLE on the Today show
Kicking off 2015's New Year, New You our beloved Angie Martinez and acclaimed chef Angelo Sosa made…
September 16, 2013 - 1:23 pm
Spicy Chilled Pea Soup With Mint Whip
Chilled pea soup is generally a springtime, early summer kind of thing with fresh peas peaking in their…
November 10, 2014 - 9:02 am
Benefits of Healthy Eating
A few amazing tips brought to you by our friends at Nursing School Hub.
May 15, 2014 - 10:26 am
Fresh Stuffed Peppers with Shrimp, Vegetables & Mango
One of the most visually stimulating vegetables in the produce aisle is Bell Peppers with the rainbow…
July 18, 2016 - 11:24 am
Quinoa with Calamari Salad
By: Suellen Pineda, RDN, CDN Quinoa is one of my favorite “grains” to eat! You can make savory…
May 27, 2014 - 9:25 am
Adrienne Bailon shouts out HLE in OK! Magazine
Our favorite talk show host from The Real and OK!’s style contributor, Adrienne Bailon, shares her…
July 3, 2013 - 4:16 pm
The Charred Chile Relleno
It’s 4th of July weekend and all I want to eat is Chile Rellenos. It doesn’t seem right,…