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Angie’s Low Fat Coquito

by Healthy Latin Eating
December 12, 2014 - 9:00 am
Angie’s Low Fat Coquito
4 (80%) 5 votes

It was love at first sip!
The holidays are the perfect excuse to indulge. I mean let’s be real, who wants to count calories while everyone else is enjoying the cheese plate and guzzling wine. It’s a time to celebrate and enjoy the fine things in life – and in my family eating tends to be at the top that list.That’s exactly why I’m always looking for ways to remix festive recipes using healthier ingredients. We don’t want to lose the authenticity of the dish, but we don’t want the guilt either. Traditionally, at my family gatherings, I bring a bottle of Coquito. Coquito is a sweet, Puerto Rican drink made from coconut, milk, and rum. It’s creamy, has a cinnamon scent and is the color of winter white, making it the perfect holiday drink — and it’s always a hit at parties. I was determined to find a way to make a guiltless version of Coquito. It took a few tries, but I finally got it. And the best part? My family hasn’t even noticed! In fact, the new and improved version tastes even better than the original. With the healthier ingredient substitutions, it’s light, airy,and pairs perfectly with appetizers, the main course and dessert! All you need is half a cup over ice, and you’re good to go!
Ingredients & Method (yields 11 – 5 oz servings)
  • 12 oz can Fat Free Evaporated Milk
  • 14 oz can Fat Free Condensed milk
  • 14 oz Can Light Coconut milk
  • ½ Cup egg beaters (egg substitute)
  • ½ Teaspoon gound Cinnamon
  • 1 Teaspoon vanilla extract
  • 2 Cinnamon sticks
  • 1 Cup of Dark Rum

Put all ingredients in blender (except the Cinnamom sticks) until frothy. In a pitcher or bottle, put Cinnamon sticks at bottom and pour in Coquito. Chill and serve.

Angie’s Low Fat Coquito
4 (80%) 5 votes

Angie Martinez on LatiNationTV

by Healthy Latin Eating
December 5, 2014 - 2:08 pm
Angie Martinez on LatiNationTV
2 (40%) 1 vote

LatiNation

Our friends at LatiNation just released this wonderful piece they produced on our amazing partner, ANGIE MARTINEZ.

Take a look at what she’s been up to this past year and how it all ties into release of the HEALTHY LATIN EATING cookbook with Chef Angelo Sosa!

Check out LatiNationTV for your local listings.

Follow them on IG: @LatiNationTV

Segment produced by Ronnie Jr.

Angie Martinez on LatiNationTV
2 (40%) 1 vote

Sinfully Simple Tuna Ceviche with Chef Angelo Sosa

by FlavorPlayer
April 28, 2014 - 6:58 am
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BeingBetter_TunaCeviche

Check out Angie’s new web series, BEING BETTER, on ulive.com.  Angie brings her brand of life-balance to you with health and wellness tips, recipe ideas and how to live efficiently and peacefully in the grind of everyday life.  Whether it’s eating right, working out or letting lose and having fun, it’s all about Being Better.

Watch Chef Angelo Sosa school Angie on how to identify fresh fish, introduce her to Yuzu and build a flavor profile for a tuna ceviche, at his Hells Kitchen restaurant, Añejo.  This no-cook, easy prep recipe is sure to get heavy rotation in any kitchen!

Tuna Ceviche by Chef Angelo Sosa

• Yield: 2 Portions
• Prep Time: 20 Minutes
• Cook Time: No cook
• Ease of Preparation: Easy

Ingredients and Method:

Citrus juice

  • 2 ounce Orange juice
  • 1 ounce Yuzu Juice
  • 1 ounce Lime juice
  • 1 teaspoon agave nectar
  • 1 teaspoon sugar

Combine all ingredients in a large bowl and use a whisk to stir until all ingredients are combined. Place in a covered container in the refrigerator until cold.

Chili Oil

  • 2 cups vegetable oil
  • 4 each Morita chipotle
  • 2 each Arbol chiles
  • 2 each Guajillo chiles
  • 2 each Ancho chiles

Combine all ingredients in a pot large enough to hold without spilling. Place pot over low heat, once the oil begins to release its first small bubbles. Turn of and allow to steep for 30-45 minutes. Strain and allow to come to room temperature. Reserve.

To Serve

  • 8 ounce sushi grade tuna, diced
  • 2 tablespoon red onion, small diced
  • 1/4 cup of chili oil
  • 1 each jalapeño, thinly sliced
  • 2 each breakfast radish thinly sliced
  • 2 sprigs of cilantro

Combine tuna in a large stainless steel bowl with red onion, chili oil and salt. Toss until tuna is evenly coated. Place tuna into two chilled serving bowls. Spoon citrus juice until it comes 1/4 of the way up the sides of the mound of tuna garnish with jalapeño, cilantro and radish.

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Quinoa Con Pollo on Reluctantly Healthy with Judy Greer

by Healthy Latin Eating
October 12, 2013 - 5:21 pm
Quinoa Con Pollo on Reluctantly Healthy with Judy Greer
3.33 (66.67%) 6 votes

RH-Quinoa

Watch Angie get food smart as she trades in rice for protein-packed quinoa in a classic rice & beans dish on Reluctantly Healthy with Judy Greer.

It seems like every Latino family has its own version of Arroz Con Pollo. But no matter how you make it, traditional rice with chicken is heavy on the carbs.  That’s why I love Angelo Sosa’s take on this classic. He’s replaced white rice (and all those empty carbs) with quinoa—a whole grain packed with protein, fiber, and iron. It’s not totally traditional, but it’s close enough to make everyone in my house happy. – Angie

Ingredients & Method

For the Chicken:

  • ½ cup olive oil
  • 4 chicken thighs, boned and cut into 1-inch cubes
  • Sea salt
  • 1 tablespoon Spanish paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 cup chopped Spanish onion
  • 1 garlic clove, chopped
  • 1 2-inch piece ginger, chopped
  • 2 cups quinoa
  • 1¼ cups chopped tomatoes (canned are fine)
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh cilantro
  • ¼ cup pitted green olives
  • ¼ cup fresh cilantro leaves
  • Yield: 4 servings

In a large bowl, combine 3 tablespoons of the olive oil with the chicken, ½ tablespoon salt, the paprika, cumin, and turmeric. Toss well to combine and let sit at room temperature for 10 minutes.

Meanwhile, add 2 tablespoons of the olive oil to a medium sized saucepan set over medium-high heat. Add the onions, garlic, and ginger and sweat until aromatic, about 6 minutes. Add the quinoa, mix well, and add 2 ½ cups of water; bring to a simmer.  Add the tomatoes, 2 teaspoons salt, oregano, and cilantro, cover, and remove from the heat. Let steam undisturbed for 20 minutes.

While the quinoa steams, pour the remaining 3 tablespoons of olive oil in a large skillet over medium heat; add the chicken and cook until golden on all sides, 3 to 5 minutes.

To serve, fluff the quinoa with a fork, transfer to a large platter, top with the chicken, and garnish with the olives and cilantro.

Quinoa Con Pollo on Reluctantly Healthy with Judy Greer
3.33 (66.67%) 6 votes

No Guilt Mojito on Reluctantly Healthy with Judy Greer

by Healthy Latin Eating
September 4, 2013 - 11:38 pm
No Guilt Mojito on Reluctantly Healthy with Judy Greer
4 (80%) 1 vote

judy greer

I had the pleasure of meeting and co-hosting an episode of Reluctantly Healthy with Judy Greer. We mixed up a sugar-free version of my no guilt Mojito and had a blast! – Angie

Host Judy Greer begins her New York series by visiting radio personality Angie Martinez, who mixes up a sugar-free version of a Latin favorite. Swapping agave for sugar is one reason this recipe has a lot to like. And another main ingredient does double-duty: Fresh mint promotes digestion and is a natural stimulant.

Ingredients & Method:

Angie’s No Guilt Mojito

  • 1/2 lime, cut into 4 wedges
  • 1 1/2 tablespoons lime juice
  • 2 tablespoons torn mint leaves
  • 1/2 teaspoon organic agave
  • 2 ounces white rum
  • 4 ounces club soda
  • Fresh mint sprig (optional) for garnish
  • Lime wedge (optional) for garnish

Fill a martini shaker with 1 cup ice. Add lime wedges, lime juice, and mint. Muddle lime and mint with a pestle or a long spoon until well-bruised and fragrant. Combine honey, rum, and club soda; stir gently to dissolve honey. Add to muddled mixture; stir until mixture is well-chilled. Strain into a rocks glass filled with ice; garnish with mint and lime, if desired.

No Guilt Mojito on Reluctantly Healthy with Judy Greer
4 (80%) 1 vote

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