Cuban Mojo Marinated Pork


3/4 cup extra-virgin olive oil
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro, finely chopped
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 and 1/2 pounds boneless pork shoulder, in one piece*


If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.
Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
Roast the pork for 30 minutes. It should be lightly browned.
Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
Carve against the grain and serve.

Baked Garlic Parmesan Potato Wedges

3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Caramelized Salmon - Five ingredients. Twenty minutes. Perfect texture. Addicting flavor. Healthy for your bod. Pretty to look at.

Caramelized Salmon - Five ingredients. Twenty minutes. Perfect texture. Addicting flavor. Healthy for your bod. Pretty to look at.


  • ½ cup sugar
  • 2½ tablespoons coarse sea salt, pulsed gently in a food processor
  • a few dashes of freshly crushed black pepper
  • 16 ounces salmon, cut into 4 filets, with skin
  • olive oil


  1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.
  2. Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.
  3. Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
  4. Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it's not burning. The sugar in the pan might look burnt but that's okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating - it will be very dark because it's totally caramelized with sugar, and it should come off very easily.


Skinny Caramel Frappuccino


3 cups ice cubes (3 big handfuls of cubed ice, not crushed ice)
1 cup cold strong coffee, previously brewed and chilled
1/2 cup unsweetened vanilla almond milk (or your favorite milk)
sugar-free sweetener (white stevia powder, liquid vanilla stevia drops, Splenda, or your favorite), to taste
1/2 teaspoon vanilla extract, optional
2 tablespoons fat free whipped topping , for garnishing
1 tablespoon sugarfree caramel sauce , for garnishing


Combine first 5 ingredients in the canister of a blender and blend until smooth, creamy, fluffy, frothy, and combined, less than 1 minute. Taste, and if necessary, adjust with a splash more coffee, milk, dash of sweetener, or a few ice cubes.
Garnish with whipped topping and caramel sauce. Serve immediately.
Tip - Make the full batch and place un-garnished extra portion of frappuccino in a freezer-safe mug. Later on, simply let it unthaw a bit, either 30 minutes at room temp or about 1 minute in the microwave.


Skinny Orange Chicken Recipe



2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
2 Tbsp. olive oil
orange chicken sauce (ingredients below)
toppings: thinly-sliced green onions, toasted sesame seeds, orange zest


3 cloves garlic, minced
1/2 cup orange juice
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice wine vinegar
3 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. white pepper
zest of one orange
pinch of crushed red pepper flakes

1 cup dry quinoa
2 cups chicken broth



Season chicken generously with salt and pepper.

Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.

Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.


Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.


You can see my step-by-step photo tutorial for how to cook quinoa here


Crunchy Taco Cups


  • 1 lb lean ground beef, browned and drained
  • 1 envelope (3 tablespoons) taco seasoning
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 1½ cups sharp cheddar cheese, shredded (or Mexican blend)
  • 24 wonton wrappers


  1. Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
  2. Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
  3. Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
  4. Makes: 12 cups (About 3-4 servings).

World’s Best Lasagna

  • 1 pound sweet Italian sausage (I use turkey sausage)
  • ¾ pound lean ground beef
  • ½ c onion, minced
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • ½ cup water
  • 2 T sugar
  • 1½ t dried basil leaves
  • ½ t fennel seeds (I usually omit this)
  • 1 t Italian seasoning
  • 1 T salt (I usually reduce to a couple teaspoons)
  • ¼ t ground black pepper
  • 4 T chopped fresh parsley
  • 12 lasagna noodles (regular or no cook. I usually use no cook noodles.)
  • 16 ounces ricotta cheese
  • 1 egg
  • ½ t salt
  • ¾ pound mozzarella cheese, shredded
  • ¾ c grated Parmesan cheese

  1. In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
  2. Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
  3. Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
  4. Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
  5. If using regular lasagna noodles, cook according to package instructions and drain.
  6. In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
  7. Preheat oven to 375°F.
  8. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
  9. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
  10. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  11. Cover with foil and bake in preheated oven for 25 minutes.
  12. Remove foil, and bake an additional 25 minutes.
  13. Cool for 15 minutes before serving.