Etiqueta: eating

eating, Food

Tropical Fruit Of The Week: Mango

Dr. Martha Andrea Castro Noriega, MD WMA FACS
mango exotic food dr martha castro noriega mexico

I have only 2 mango trees in my orchard. They give me enough fruit for me and my family. So much that we cannot finish it all. So what I do to preserve it and eat it until next year is the following:

I dehydrate them

mango exotic food dr martha castro noriega mexico

Make delicious popsicles with my mangoes and yogurt——>Freeze them!

mango exotic food dr martha castro noriega mexico

Make mango puree and freeze it for later use!

mango exotic food dr martha castro noriega mexico

I can it!

mango exotic food dr martha castro noriega mexico

The rest of the mango not eaten or preserved, my chickens have a feast on it!

mango exotic food dr martha castro noriega mexico

What a delicious and exotic tropical fruit mango is!

Cooking, Food

Did You Have Dinner Ready Yet? Cook this Fast Easy Delicious Healthy Recipe!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

SALMON TACOS WITH PAPRIKA

Cook this healthy Tacos for Dinner: Delicious, crunchy, wholesome, with a hint of spicy goodness.

A little bit of feta to top it off and we have ourselves a super easy, quick, and healthy meal with these healthy salmon tacos!


Ingredients

2 salmon fillets

1/4 tsp crushed garlic

1/4 tsp oregano

1/4 tsp paprika

1/8 tsp cayenne

1 tsp black pepper

1/8 tsp sea salt

4 corn tortillas

1 cup shredded red cabbage

1/4 cup corn, canned1 Tbsp cilantro – 

Instructions

Preheat oven to 425 degrees.

Mix the garlic, oregano, cayenne, paprika, pepper, and salt together.
Place the salmon filets on an oiled baking sheet.

Brush the seasoning mix over the filets and bake for about 30 minutes (or until fully cooked and flaky).

While the salmon is cooking, heat up the tortillas on a pan or in the microwave (to desired amount).

Add sliced salmon to each tortilla when ready.

Top each salmon placed in the tortilla with shredded red cabbage, corn, and cilantro.

Art, Food, Motivation

4 Beautiful Edible Flowers Ideas to Please Your Palate

Dr. Martha Andrea Castro Noriega, MD WMA FACS

EDIBLE FLOWER DISHES

A plate of Yum Samoen Prai Bussaba, which includes Herbs and Flowers all mixed in a salad. This delicious plate is served on a Bangkok five-star hotel’s floral banquet menu.

food eating dr martha castro noriega mexico

Squash Blossom, Avocado, and Butter Lettuce Salad

Quick, delicious, and pretty, too, this salad is nice for a special warm-weather luncheon.

food eating dr martha castro noriega mexico

Strawberry Rose Cupcake

A few scattered rose petals on a plain cupcake can add a real wow factor. But when your guests bite into these strawberry-rose jam-filled treats, you’ll really be hearing the oohs and aahs

food eating dr martha castro noriega mexico

Avocado Appetizer with Chive Flowers

food eating dr martha castro noriega mexico
eating, Food

Lazy Blogging Thursday: Exotic Corn

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Beautiful Gorgeous Purple Corn!

exotic fruit dr martha castro noriega mexico
exotic fruit dr martha castro noriega mexico
exotic fruit dr martha castro noriega mexico
exotic fruit dr martha castro noriega mexico
Cooking, Food

Shrimp Cocktail Delicious Recipe Enjoy! Part #2

Dr. Martha Andrea Castro Noriega, MD WMA FACS
shrimp cocktail dra martha castro tijuana mexico

SHRIMP COCKTAIL RECIPE

Ingredients:

1 pound Cooked and peeled shrimp
¼ cup Minced red onion
½ cup Tomatoes Seeded and diced
1 Avocado peeled, seeded and diced
¼ cup Minced cilantro
2 Tbsp Lime juice
1 Tbsp Olive Oil
salt and pepper to taste
shrimp cocktail dra martha castro tijuana mexico

INSTRUCTIONS

Place all ingredients in a bowl and stir gently until combined. Spoon into glasses and serve immediately, or store covered in the refrigerator for up to 2 hours.

shrimp cocktail dra martha castro tijuana mexico

ENJOY!

shrimp cocktail dra martha castro tijuana mexico
eating, Food, Gardening, inspiration, Nature

My Fresh Fruit Just Picked From Today!

Dr. Martha Andrea Castro Noriega, MD WMA FACS
Fruit Vegetables Dra Martha Castr Mexico

This year Spring came late, Summer got here late, so unfortunately I didn’t have lots of produce like other years. But it was enough to satisfy the whole family, especially my grandchildren who love the fruit and veggies I grow every year.

Fruit Vegetables Dra Martha Castr Mexico

One of my babies taking a watermelon bath tab. The chichens had lot of fun eating this fruit afterwards!

Fruit Vegetables Dra Martha Castr Mexico

My Guava Tree with pink pulp fruit florished this year!

Fruit Vegetables Dra Martha Castr Mexico

And gave me these delicious and sweet guava!

Fruit Vegetables Dra Martha Castr Mexico
Food, Health, Motivation

Learning Wednesday: Best Times To Eat A Day

Dr. Martha Andrea Castro Noriega, MD WMA FACS

This is a general guideline. We are all different, with various needs, health issues, athletes, age matters, etc. But you can use this one as a general advice.

Food Motivation Health Dr Martha Castrp Mexico

NOTE: There’s gotta be 2 small colations of food between breakfast and lunch and the other one between lunch and dinner.

Cooking, eating, Food

Oatmeal Great Benefits for a Stronger Healthier Body

Dr. Martha Andrea Castro Noriega, MD WMA FACS
food oatmeal dr martha castro tijuana mexico

Oatmeal is one of my favorite choices of food to eat in the morning. Oatmeal contains vitamins, minerals and antioxidants that make me feel so much better through out the day. It also contains carbohydrates, proteins and soluble fiber which helps me not to feel bloated. Soluble fiber also reduces the levels of LDL or «bad» cholesterol by blocking its absorption into the bloodstream.

Oatmeal with Cinnamon and Apples
food oatmeal dr martha castro tijuana mexico

Other benefits:

Its main ingredient is manganese, which it has been proven scientifically to reduce the inflammation of the joints, improves bone health and it has been linked to lower incidents of seizures in patients with epilepsy.

Oatmeal and Strawberries
food oatmeal dr martha castro tijuana mexico

If you want to enjoy your oatmeal in the morning you can add some banana, apple, no sugar, water and maybe a bit of low-fat milk, lots of cinnamon one day and the next I add vanilla, one day blue berries next day strawberries. I personally do not like to add pecans but some people can’t eat oatmeal without adding pecans. It’s your choice.

Oatmeal Bananas and Berries
food oatmeal dr martha castro tijuana mexico

I prefer steel-cut oatmeal. Others prefer the rolled or irish oats. Whatever the kind if you like them, enjoy them!

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Cooking, eating, Food

Brazilian Steak 3 Presentations Guilt Free!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

BRAZILIAN STEAKHOUSE …. Simply delicious!

Bon Appetite! 

brazilian steakhouse food cooking

If there are two things I love about food Brazil style, they are steak and cheese bread (Pao de Queijo).

There is something about Brazilian Steak; it’s meaty, tender, juicy, oozing with right amount of food, and perfectly grilled and charred. It’s so delicious!

brazilian steakhouse food cooking

The original steak recipe from Brazil

Ingredients

  • 2 pounds strip steak, trimmed
  • 2 bunches flat-leaf parsley, rinsed and leaves stripped
  • 1 bulb garlic, trimmed, peeled and crushed
  • 1 lemon, for juice and zest
  • 1 lime, for juice and zest
  • 1 cup extra-virgin olive oil, plus more for grilling
  • To taste flaked sea salt
  • To taste freshly ground black pepper
brazilian steakhouse food cooking

Preparation

  1. Combine parsley, garlic, olive oil, lime zest and juice in the bowl of a food processor. Pulse until smooth. Season with salt and pepper.
  2. Position rack in center of barbecue; preheat gas or charcoal grill to 350°F (180°C). Brush grill with oil to season.
  3. If refrigerated, allow the steaks to rest at room temperature for 30 minutes prior to cooking
  4. Season steak on both sides with salt and pepper. Rub half of the chimichurri sauce over the steak.
  5. Place steak angled on hot grill for 2 minutes, flip for 2 minutes, turn and flip 90° for 2 minutes, flip to finish 2 minutes.
  6. Remove from the heat when thermometer reads 5°F lower than desired doneness (Rare = 125F; Medium-Rare = 35F;  Medium = 145F; Medium-Well = 150F; Well = 160F)
  7. Cover loosely with aluminum foil and rest for 5 minutes. The temperature of the beef will continue to rise, approaching desired doneness while resting.
  8. Serve steak with remaining chimichurri sauce.
brazilian steakhouse food cooking
Cooking, Food, Health

Delicious Salad For a Hot Summer You Are Gonna Love it!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

CREAMY CUCUMBER SALAD

food salad summer dra martha castro noriega

Creamy cucumber salad is the perfect summer recipe. Cucumber is a common salad ingredient because it is versatile as it can go well with many types of dressings. In this easy recipe, we are pairing this summer fruit with a creamy dressing made with a mixture of sour cream and Greek yogurt.

food salad summer dra martha castro noriega

Ingredients

  • 2  English cucumbers  (sliced into rounds)
  • 1  red onion  (thinly sliced)
  • 2 cloves  garlic  (minced)
  • 1/2 cup  sour cream 
  • 1/2 cup  plain greek yogurt 
  • 1 tablespoon  fresh lemon juice 
  • 1 tablespoon  fresh dill  (chopped)
  • 1/4 cup  green onions 
  • 1/2 teaspoon  sea salt  (or to taste)
  • 1/8 teaspoon  black pepper  (or to taste)
food salad summer dra martha castro noriega

Garnish:

  •  Green onion and fresh dill 

Instructions

  1. In a small bowl, combine sour cream, greek yogurt, lemon juice, minced garlic, and dill. Add salt and pepper to taste. Stir and set aside.
  2. Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl.
  3. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers.
  4. After adding sauce, the salad will stay fresh for about 2-3 hours, after which it needs to be refrigerated.
  5. Garnish with chopped green onions and dill before serving.
food salad summer dra martha castro noriega