I Now Get the Greek Yogurt Hype


My first breakfast in Santorini consisted of fruit, some type of bread, and a small dollop of yogurt. I’m not a huge yogurt fan, but I had to try it right? Each day after, my spoonfuls of yogurt became bigger and bigger. It was addictively delicious. ‘Real’ greek yogurt has a whipped creamy texture with a tart finish. So began my search here at home to find this same thing.

The closest I’ve found is Chobani natural flavor. The texture is very similar to what I had in Santorini, but the tart taste is missing. And while I could eat ‘real’ greek yogurt on it’s own, Chobani requires a sweetener of some kind.

If anybody knows of an authentic greek yogurt that can be found at the supermarket, let me know.

Tasting a Pithaya (Dragonfruit)

Cravings, Wellness

I’ve been seeing this fruit sold on the street corners recently and had no idea what it was. Then I saw it at the grocery store and it’s called Pithaya (aka: Dragonfruit). It’s such a pretty pink, I decided to give it a try.

I wasn’t sure how to cut it, so I cut the ends and took off the skin.

Later, I looked up the proper way. You slice it down the center an then scoop out the inside. Oh well.

I simply cut it up and had a go at it. My immediate reaction was a kiwi.  It has the same texture and seeds. It’s sweet and has a slight cactus after-flavor to it. I read another review that says it has a marshmallow flavor.  I didn’t taste that, but then I’m not familiar picking out a Dragonfruit, so I’m not sure if the one I chose was a “good one” or not. Regardless, it was still tasty.

I added cut up banana and pineapple to it for a fruit salad. It was so delish, I ate it before I took a picture! Next time…



Easy Squash Soup


What do you do when you have 6 squash in your refrigerator that are going to go bad if you don’t do something with them? Make squash soup. It’s so easy and delicious.

  • 6 squash
  • 1 cup vegetable broth (add water to fill 1/3 way up)
  • 1 med slice of onion
  • 1/2 tsp garlic
  • 1 tsp salt

Bring to a boil and let it cook for 25 minutes or until squash is soft. Let sit in the pot until cold. Once cold, put squash in blender with 1 cup of the water from the pot and blend to the consistency you like. Add more water if necessary. You can also add cream or milk at this point. Adjust salt if needed.

**Photograph styled by Sr. Elizondo





Baked Zucchini Chips

I had a couple of zucchinis in my fridge going bad and this was an easy and quick recipe to do. It turns out zucchini chips are awesome. 


Serves 6-8


  • 5 medium zucchini
  • 3 tbsp olive oil
  • 3 tbsp thyme leaves
  • sea salt
  • fresh ground pepper


  1. Preheat oven to 325 degrees.
  2. Cut the zucchini into 1/8” slices and place into a large bowl.
  3. Slowly pour the olive oil into the bowl while mixing the slices with your hand. Be careful not to overcoat any individual slices.
  4. On a parchment lined baking sheet, lay out a single layer of slices. Season with thyme, salt, and pepper. (Be careful not to over-salt! The zucchini will shrink while baking, so a little salt goes a long way. You can always add more at the end if necessary.)
  5. Bake slices for 30 minutes on one side, then remove from oven and flip. Season the second side with thyme, pepper, and salt as well, then bake for 10 more minutes.
  6. Keep an eye on the slices, as some will bake faster than others depending on thickness. You may have to remove the thinner ones from the baking sheet right after the first 30 minutes.

*My tip: Definitely go easy on the oil. My first batch was soft (still good), but not chip texture.

Found on camillestyles.com

Bubble-tail Time


Last year I was Rosé obsessed, this year it’s champagne. We’re already coming into summer heat mode here and cold champagne cocktails could not taste better. Here are 3 that I have on rotation right now and 1 disappointment.

Champagne/Prosecco +

  • Limoncello + Frozen Berries
  • Sugar + Mint
  • Tablespoon of sorbet
  • Kombucha (Pick your flavor!)

And the 1 champagne cocktail I wasn’t a fan of is the Aperol Spritz. I’ve been seeing this cocktail a lot on blogs (and Housewives), so I had high hopes. It turns out Aperol is not my thing.



Freezing Lemons-YES


Here in Mexico it’s hit or miss when it comes to purchasing lemons. The small green limes are EVERYWHERE. I’m talking about the bigger yellow lemons. So when I read about how to freeze them, I was on it. And I’m happy to report that it works.

Simply slice your lemons and place in freezer friendly tupperware putting parchment paper in between the layers. This is a good way to keep them for drinks.

Or cut them into quarters and freeze them. Then you can put them into ziplock bags for easier storage.

Freezing the whole lemon is possible too, but the texture is too “crushy mushy”. The juice tasted fine, but I was not a fan.

My preferred option was to juice them and put them into ice cube trays. I let them freeze and then put them in zip lock bags. Each of my ice cubes are about 2 Tbsp.

*Per the internet, lemons will last approximately 3 months in the freezer for the best taste.


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Easy Falafel Recipe

Any recipe I can put in a food processor and I’m halfway done, is a recipe for me. I found this recipe on minimalistbaker.com. Falafels are a middle eastern dense patty/ball made from chickpeas. They make for a satisfying meal. The Tabouleh I made was pretty to look at, but needs some tweaking.
Serves: 12
  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
  • 1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
  • 4 cloves garlic, minced
  • 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
  • 2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans)
  • 1 1/2 tsp cumin, plus more to taste
  • 1/4 tsp each sea salt and black pepper, plus more to taste
  • optional: Healthy pinch each cardamom and coriander
  • 3-4 Tbsp (24-31 g) all-purpose flour
  • 3-4 Tbsp (45 – 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)
  • optional: Panko bread crumbs for coating (see instructions)


  1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
  2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands – I used 4 Tbsp.
  3. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.
  4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
  5. Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight // I used this scoop) and gently form into 11-12 small discs.
  6. Optional: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier crust but is optional.
  7. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
  8. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5.
  9. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
  10. Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.