Categoría: Cooking

Cooking, eating, Food

Yummy Breakfast for Energy and Health

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Breakfast is an important meal because you are “breaking the fast” of the night. I enjoy cooking and adore fresh eggs from the hens, fresh fruit from the trees, so I have a variety of meals to make.

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I like to add as many veggies to my eggs as possible.

breakfast dra martha castro noriega tijuana baja california usa states america

Sometimes I opt for fruit and cottage cheese with honey.

breakfast dra martha castro noriega tijuana baja california usa states america

Fresh tomato and broccoli combine nicely with eggs.

breakfast dra martha castro noriega tijuana baja california usa states america

When strawberries are in season granola and yogurt make a filling breakfast!

When strawberries are in season granola and yogurt make a filling breakfast!

No matter what, remember what you were told as a child: breakfast is the most important meal of the day! It gives you the energy to enjoy yourself fully each day!

Contemplation

Healthy breakfast

Cooking, eating, Food

Breakfast This Morning: Divorced Eggs Fruit And Surprise Pics!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Divorced eggs?! Whaaaat? Funny, huh? And it is because they are served on the same plate with different sauces on top of them, usually green and red on a bed of french fries or two tortillas with two slices of ham. They are delicious!

GRAPEFRUIT FROM MY ORCHARD

I leave you with these pictures to make you feel like you are sitting right there enjoying the beautiful panorama. Isn’t it gorgeous? It’s Cancún 2019

REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy!  😊

CANCÚN 2019

Cooking, eating, Food

Delicious Lamb Recipe Your Loved One will Adore You Even More!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

DELICIOUS LAMB RECIPE

lamb recipe delicious dra martha castro noriega tijuana

INGREDIENTS 

  • 4 tbsp rose harissa pesto (see Know-how) or 2 tbsp harissa paste

  • Finely grated zest and juice 1 lemon

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • Small bunch fresh coriander, leaves and stalks chopped

  • 2.2-3 kg easy-carve leg of lamb (see Know-how)

SALAD INGREDIENTS

  • 1 cucumber, halved, deseeded and sliced

  • 300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)

  • 100g whole skin-on almonds, toasted in a dry panSmall bunch fresh mint, choppedHandful fresh flat leaf parsley, chopped

  • 2 tbsp argan oil (see Know-how)

  • 2 tsp runny honey

  • Juice 1 lemon125g

  • pomegranate seeds

  • Roast potatoes to serve

lamb recipe dra martha castro noriega tijuana

PROCEDURE:

Heat the oven to 160°C/140°C fan/gas 3. Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl.

Put the lamb in a roasting tin and rub with the marinade (see Make Ahead). Roast for 30 minutes, uncovered, then pour 300ml water around the lamb and cover the tin tightly with 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.

Transfer the meat to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs. Drizzle with the argan oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. Serve dish, carved into slices, with the salad and crispy roast potatoes.

lamb delicious dra martha castro noriega tijuana

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Comida, Cooking, Food

Best French Fries for a Great Tremendous Messy Eating

Dr. Martha Andrea Castro Noriega, MD WMA FACS

There are so many varieties of french fries around the world, that it would be practically impossible to show them all in one blog post. That is why I have decided to do it in several parts, being this one the first. I hope you enjoy it and your mouth gets watery.

Truffle French Fries

food cooking dra martha castro noriega mexico
Photo by Chelsea Hawk

What’s a truffle? A truffle is a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broad-leaved woodland on calcareous soils. It is considered a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs.

French Fries Dipped in Creamy Clam Chowder with Bacon

food cooking dra martha castro noriega mexico

Vietnamese Loaded Fries with Peanuts Cilantro and Sriracha

food cooking dra martha castro noriega mexico

Simple Delicious Fries Madness!

food cooking dra martha castro noriega mexico

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Cooking, Food, Health, inspiration

Anti Aging Life: Lettuce from my Garden to the Table and Nutrition Facts

Dr. Martha Andrea Castro Noriega, MD WMA FACS

My romaine lettuce in my garden…GOING CRAZY…and healthy!

Lettuce Nutrition Facts at the bottom of the post.
healthy eating cooking with dra martha castro tijuana

SO YUMMY!
healthy eating cooking with dra martha castro tijuana

Lettuce is a great vegetable: it looks beautiful in your veggie yard, it is healthy on your plate and refreshing on your face.

My friend says lettuce and cucumber on her face work wonders. She looks 10-15 younger than her real age, that’s for sure!

healthy eating cooking with dra martha castro tijuana

Many of us have the goal of being strong and healthy now and in our 80’s and 90’s ( I personally want to celebrate my 100 year birthday on a bicycle or motorcycle, yes, Sir! ) If you want to be live a long life you need to start eating some anti-aging food and, for starters, leafy greens have to be on your plate every day, lots of them!

DELICIOUS SALAD
healthy eating cooking with dra martha castro tijuana

LETTUCE NUTRITION FACTS
Nutritional value per 100 g (3.5 oz)
Energy55 kJ (13 kcal)
 
2.23 g
Sugars0.94
Dietary fiber1.1 g
 
0.22 g
 
1.35 g
 
VitaminsQuantity

 

%DV†
Vitamin A equiv.

 
21%

166 μg

18%

1987 μg

1223 μg
Thiamine (B1)
5%

0.057 mg

Riboflavin (B2)
5%

0.062 mg

Pantothenic acid (B5)
3%

0.15 mg

Vitamin B6
6%

0.082 mg

Folate (B9)
18%

73 μg

Vitamin C
4%

3.7 mg

Vitamin E
1%

0.18 mg

Vitamin K
97%

102.3 μg

 
MineralsQuantity

 

%DV†
Calcium
4%

35 mg

Iron
10%

1.24 mg

Magnesium
4%

13 mg

Manganese
9%

0.179 mg

Phosphorus
5%

33 mg

Potassium
5%

238 mg

Sodium
0%

5 mg

Zinc
2%

0.2 mg

 
Other constituentsQuantity
Water95.63 g
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Cooking, eating, Food

15 Things I Hate About Eating

Dr. Martha Andrea Castro Noriega, MD WMA FACS
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Things I hate about eating and eating habits

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  1. I hate that I have to count my calories mostly all the time so I don´t gain weight
  2. I would love to eat  beef medallions or a big chunk of steak everyday without knowing that if I did I would clog my arteries with triglycerides and…..oh no!
  3. Cooking everyday? Yup, gets awfully tiring doesn’t it, especially when I have hundreds of other things to do during the day.
  4. I over eat one day then I feel guilty
  5. Spilling food on my new blouse or dress.
  6. When I cannot control myself and have double servings, my belly feels pretty bad. Yes, I hate this feeling and then the guilt…sucks!
  7. I hate when people eat with an open mouth and make noises…it is gross!
  8. I can’t stand to eat with people who  don’t have manners at the table.
  9. I don’t like it when people want to impose their eating preferences on me: are you a vegan? I am not. Vegans  have this annoying way of preaching their beliefs upon others, it’s my choice and you can’t expect everyone to go vegan.
  10. Gluten in my food.
  11. GMO food…ugh!
  12. Having to unbutton my button after eating.
  13. Heartburn anyone?
  14. The food delivery people take too long…I lost my appetite by then.
  15. Oh, I hate eating alone.

Do you have something to add to my list? Please feel free to COMMENT down below!

food cooking eating dra martha castro noriega mexico

Cooking, eating, Food

Fun Food Friday: Party Appetizer Idea!

Dr. Martha Andrea Castro Noriega, MD WMA FACS
food cooking eating fun ideas dra martha castro noriega mexico
Cooking, Food, Gardening, Nature

Learning Friday: This Is Where Vanilla Comes From

Dr. Martha Andrea Castro Noriega, MD WMA FACS

True vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid. The properly prepared pod contains vanillin and 100s of other flavor compounds. Vanilla orchids are the only orchids that produce an edible seed. The primary producers of vanilla beans are tropical areas: Mexico, Madagascar, Indonesia, Papua New Guinea.

VANILLA PODS IN PLANT

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DRYING VANILLA PODS

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LIQUID VANILLA

food cooking learning education inspiration dra martha castro noriega mexico tijuana

VANILLA STICKS

food cooking learning education inspiration dra martha castro noriega mexico tijuana
Cooking, Food, inspiration

Summer Drink Of The Week: Pineapple Coconut Agua Fresca

Dr. Martha Andrea Castro Noriega, MD WMA FACS
drinks food summer inspiration dra martha castro noriega mexico

«Agua Fresca» is Spanish for «Cool Water» with fruits without alcohol. It is a great way to make different flavored drinks to share with all members of the family by the pool this hot summer!

AGUAS FRESCAS IN MEXICO!

drinks food summer inspiration dra martha castro noriega mexico

INGREDIENTS

  • 1-20 oz can pineapple slices (or chunks) in 100% pineapple juice
  • 3 cups 100% pineapple Juice
  • 1-14 oz can coconut cream. Please make sure to get “cream” not “milk

PROCESS

drinks food summer inspiration dra martha castro noriega mexico
  • Place pineapple slices (or chunks) with their own juice in a blender. Pour in the coconut cream and the pineapple juice.
  • Blend until fruit is completely blended if you are looking for a smooth, creamy consistency, or a little less blended, if you want your agua fresca “chunkier.” Both ways are amazing.
  • Put it in the fridge for a few hours or serve with ice.
drinks food summer inspiration dra martha castro noriega mexico
potato salad dra martha castro noriega tijuana mexico
Cooking, eating, Food

Potato Salad Recipe Delicious Idea for Summer Party! 4 Mouthwatering Pictures

Dr. Martha Andrea Castro Noriega, MD WMA FACS

potato salad dra martha castro noriega tijuana mexico

Potato Salad Recipe Ingredients:

Approx 2 pounds small potatoes or 5 medium russets
eggs, hard boiled
diced onion
chopped celery
mayonnaise
yellow mustard (hot dog/ball park type)
salt
black pepper
ground (dry) mustard
dill (fresh or dry, same amount)
bacon cooked to crisp

potato salad dra martha castro noriega tijuana mexico

Instructions:

Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.

When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.

potato salad dra martha castro noriega tijuana mexico

When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.

Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.

potato salad dra martha castro noriega tijuana mexico

If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving. Enjoy!