Chicken Tinola

One of my closest friends is Filipina (or Pinay, if you’re hip to the whole Filipino thing), and I love it when she cooks up a storm of Philippines delicacies — mostly because lumpia and Spam make my heart sing.  She taught me how to make one of her favorite dishes, tinola, a chicken soup that’s traditionally served over white rice (or cauliflower rice, in my case).  This recipe is 100% authentic (according to her mom) and 100% on point (according to me).

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CHICKEN TINOLA

1 whole chicken; cut into pieces (or 2.5 lbs. bone-in, skin-on chicken pieces)

2 tbl. coconut oil

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Best-Ever Mashed Potatoes

Let’s be honest — there’s nothing quite like a side of creamy, dreamy mashed potatoes to round out your dinner.  Everyone loves them, they’re easy to make and they’re the ultimate definition of “comfort food.”  Here’s a simple recipe to make the best mashed taters you’ve ever had…and they’re dairy-free, too!

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BEST-EVER MASHED POTATOES

2 lbs. yukon gold mashed potatoes; peeled and chopped into 1-inch cubes

1/4 cup full-fat coconut milk

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Watermelon-Jalapeno Margaritas

I can honestly say that I’ve NEVER gotten tired of tequila.  Not once.  Even after a few rough Cinco de Mayos.

There are so many ridiculously delicious margaritas you can whip up with common ingredients around your house and garden, and when you use fresh fruit, there’s no need to add any shady artificial sweeteners!  Try these spicy bad boys out to mix up your margarita routine…you’ll be glad you got a little caliente.

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WATERMELON-JALAPENO MARGARITAS

1.5 oz. silver tequila (I like Fortaleza Blanco or 1800 Silver)

1 oz. Grand Marnier or other orange liqueur

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