Roasted Veggies and a great side dish!

At dinner time, it’s always a struggle! We used to always have rice and beans ( being from Brazil , it’s all we eat ) but now that we are trying to watch our weight and eat healthy, we keep that to a minimum! We have been trying Black Rice and I have to tell you that’s pretty close to what we used to.

These roasted vegetables !cid_3882A1F3-D0C5-40AB-94BE-76B086742A1Care so delicious, that you won’t even believe it’s healthy!


1 butternut squash
2  medium red potatoes

2 medium sweet potatoes ( I use Japanese Sweet Potatoes)

1 box of grape tomatoes ( Around 15-20 )

1 red onion

Cut all ingredients around same size of the tomato, so it looks pretty and each bite taste as awesome. In a bow put a little olive oil, rosemary, salt and pepper. Add all veggies to the bowl and mix it all up so every piece has a bit of seasoning to it. Cover a cookie sheet with aluminum foil and spread the vegetables around. In the oven it goes for 25-30 minutes until all veggies feels nice and soft. Enjoy with a little green salad and your favorite protein!


Banana Pancakes – Gluten Free & Dairy Free

Since we were used to eating pancakes, waffles, bacon and eggs almost everyday, breakfast is really tough when you trying to eat healthy. I started searching on Pinterest and found a couple good recipes . This banana protein pancake was just what we needed. We can eat at breakfast and also as a dessert ( hubby favorite ). I made some changes to adapt to our diet and came out perfect!


4 bananas

4 egg whites

1 tbsp of baking powder

1/2 cup of almond flour

Mash the bananas and add the whites, once all incorporated, all the almond flour and baking powder.

Grease the pan w coconut oil or whatever u prefer . I make around 16 pancakes !

Serve with your favorite fruit and maple syrup!

Ultimate Greek Chopped Salad – How we started our Gluten & Dairy Free Journey!!

So, me and my husband decided that 2015 would be the year that we would clean up our act. For those who don’t know us, I gotta tell you that is a big thing. We love eating, junk food and sweets. So, YEAH, REALLY BIG THING. But we decided that’s for the best, not only for our own health, but for our daughter and future kids to come. You can follow us on this journey with great recipes and new foods discoveries, I will be always trying new recipes and sharing with u guys. My brother lives in Brazil and he will be sharing his recipes (maybe not so light and healthy), but delicious for sure.

Back to me, we (me and DH)  have been reading a lot about how gluten can affect your life, not only physically, but mentally as well, and how being gluten free can improve joint pains and headaches. That being said, we decided to do an anti-inflammatory diet that consists of no Gluten, no Dairy and no Processed Foods. Everything needs to be natural and cooked from scratch. So, this mama got her work cut out for her, but I say LETS DO IT in the name of healthy babies.

You can read some here

The first thing I did was go to Whole Foods, Natural Food Stores and Fresh Market and load up on all kinds of fruits and veggies. I wanted to have plenty of salads handy for lunches on the go. This is the 1st one of many more to come that will be on our Menu for the week.

Ultimate Greek Chopped Salad Adapted from Garden Grazer Recipes

– 1 hothouse cucumber
– 1 bunch of cilantro
– 1 large pepper (green and red)
– 1 small red onion
– 15 oz of cooked garbanzo (or 1 can if you into the whole processed foods thing 🙂 )


– 1 cup lemon juice
– 1.4 cup olive oil
– 1 tbsp. of honey
– 1/4 tsp salt

Directions: Make the dressing ahead of time, just mixing all together and keeping in refrigerator until is time to eat.
To make the salad: Dice all igredients but the garbanzo and put in a bowl. Rinse the garbanzos and mix with the vegetables. Add the dressing and toss to combine.

Eat cold, u will love once all the flavors combine and marinated into this delicious salad!