Funny Serious but True: 15 Things I Hate about Eating

funny serious dra martha castro tijuana los angeles america mexico

 

Funny Serious Things I hate about eating and eating habits:

 

funny serious dra martha castro tijuana los angeles america mexico

 

My funny serious but true things I don’t like about eating:

 

  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 worrying that if 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/s 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.

 

funny serious dra martha castro tijuana los angeles america mexico

 

Dra. Martha Castro N., MD

 

2 Vegetable Recipes that don’t Taste Like Vegetables

Vegetable Recipes That Don’t Taste Like Vegetables

 

2 Vegetable Recipes that don't Taste Like Vegetables 1

 

There’s so many diets out there, I can’t keep track anymore! Who’s to know what’s the right way to eat?

 

No grains? Low carb? No meat? Mainly meat? 

 

However, the one thing all diets seem to have in common is that greens, salads and natural produce are good. 

 

They’re nutrient dense, they fill you up will relatively little calories, and they keep your body’s intestines functioning properly.

 

So to help, I’ve assembled a few recipes that claim to make veggies not taste like veggies.  I have tried these recipes and they look good and taste delicious!

 

Carrot Fries

 

These things look pretty good! It’s seriously just carrots with olive oil, salt, and pepper. And they’re baked instead of fried.

 

2 Vegetable Recipes that don't Taste Like Vegetables 2

 

Mashed Cauliflowers 

 

Instead of mashed potatoes, have mashed cauliflower. The texture, color, and (hopefully) taste of mashed cauliflower is pretty close to mashed potatoes.

 

2 Vegetable Recipes that don't Taste Like Vegetables 3

 

Dr. Martha Castro Noriega, MD

 

 

Strawberry Fun Delights and Surprises for Sunday!

Strawberry Fun Delights and Surprises for Sunday

 

Strawberries are an excellent source of vitamin C, fiber, folate, potassium and antioxidants. They are also low in fat and carbs. According to Naturipe Farms, research reveals that they may be instrumental in lowering the risk of getting certain cancers. These delicious fruits are best when eaten fresh, but last longer when refrigerated at 35 degrees Fahrenheit. 

 

WHITE CHOCOLATE SHOT GLASSES WITH MOUSSE DESSERT

 

strawberry dra martha castro noriega tijuana mexico california america us

 

ANGEL FOOD CHOCOLATE KABOBS

 

strawberry dra martha castro noriega tijuana mexico california america us

 

CHOCOLATE  DELIGHTS

 

strawberry dra martha castro noriega tijuana mexico california america us

 

Dr. Martha Castro Noriega, MD

Alphabet Adjustable Cake Pan a Great Cooking Idea of the Day!

cake dra martha castro tijuana baja california mexico usa los angeles

 

Whether you’re an avid home baker or just an occasional one, a good set of cake pans—in a few shapes and sizes—will help you turn out better, moister, and more beautiful baked goods every time. Even if you’re a from-the-box type of baker, this adjustable cake pan is going to bring a lot of joy to you and your loved ones in the kitchen and at the table.

 

Alphabet Adjustable Cake Pan a Great Cooking Idea of the Day! 4

 

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

Alphabet Adjustable Cake Pan a Great Cooking Idea of the Day! 5

 

Dr. Martha Castro Noriega, MD

Cook French Fries the Exotic Lebanese Way 1 Full Recipe for You to Enjoy!

COOK FRENCH FRIES THE EXOTIC WAY

 

cook french fries dra martha castro tijuana usa california mexico

 

Recipe: Lebanese Spiced French Fries

 

Ingredients

 

1 recipe Crispy Skinny French Fries
4 tablespoons fresh cilantro, chipped
1 large red Fresno chili, thinly sliced
1/4 of a fresh lime
1 tablespoon za’atar
1 teaspoon kosher salt
¼ teaspoon cayenne pepper

 

cook french fries dra martha castro tijuana usa california mexico

 

Instructions

 

Make the Crispy Skinny French Fries according to the recipe.
When you pull the fries from the hot oil, briefly drain them and then add them to a stainless steel bowl in batches. Toss them, in the bowl with a generous sprinkle of the za’atar and salt mixture.

 

Repeat until all of the fries are cooked and seasoned.

 

Toss them with the cilantro and chili and lightly squeeze the lime juice over the top of the fries.

 

Accompany these delicious french fries with a:

CHAR-CHA LEBANESE HAMBURGUER

 

cook french fries dra martha castro tijuana usa california mexico

 

For the Ketchup:

 

¼ cup ketchup
¼-½ teaspoon cloves to taste
Stir together the ketchup and cloves until well combined.

Start with ¼ teaspoon and increase to ½ teaspoon if a stronger flavor is desired.

Serve the ketchup with the fries.
Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

 

This is Where Cinnamon Comes From Beautiful Trees and 1 Recipe

 

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6 Great Healthy Dessert Ideas to Sweeten Your Fabulous Weekend

When health is a top concern — whether it is because you’re dieting or simply living a healthy lifestyle — a dessert can seem off-limits. But they don’t have to be! There are several ways to satisfy a sweet tooth without jeopardizing your health goals.

 

Cantaloupe and Greek Yogurt Tart with Mint

 

dessert dra martha castro noriega tijuana california usa

 

Greek Yogurt Raspberry Chocolate Mousse For Two

 

dessert dra martha castro noriega tijuana california usa

 

Funfetti Mug Cake 

 

dessert dra martha castro noriega tijuana california mexico

 

Tart Cherry Frozen Yogurt

 

dessert dra martha castro noriega tijuana california usa

 

Greek Yogurt Cupcakes with Blackberry Frosting

 

dessert dra martha castro noriega tijuana california usa

 

Crepes with Greek Yogurt Cream

 

dessert dra martha castro noriega tijuana california usa

 

3 Most Awesome Wordpress Widgets of the Week

 

1 Seriously Delicious Salmon Recipe Healthy to Lick Your Fingers

SALMON RECIPE:

Clean Eating Baked Thai Salmon

 

Ingredients

 

6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup + 2 tbsp Thai sweet chili sauce, divided
2 – 3 tbsp green onions, chopped
Cooking spray (I use Misto)

 

salmon recipe dra martha castro california los angeles usa

 

Directions for salmon recipe

 

In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).

 

Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).

 

salmon recipe dra martha castro noriega tijuana california usa

 

 

Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.

 

 

salmon recipe dra martha castro tijuana usa

 

Storage Instructions: Refrigerate covered for up to 3 days.

 

MORE DELICIOUS RECIPES:

Refreshing Delicious Salad for This Great Weekend 1 Recipe

 

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Refreshing Delicious Salad for This Great Weekend 1 Recipe

refreshing dra martha castro noriega tijuana mexico

 

REFRESHING SALAD RECIPE

(with pineapple, cucumber and charbroiled chicken)

INGREDIENTS

 

Refreshing pineapples!

 

refreshing dra martha andrea castro tijuana mexico

 

1/3 cup (80ml) pineapple juice
1 tablespoon brown sugar
1 tablespoon soy sauce
500g Chicken Thigh Fillets, chopped
1 small pineapple, peeled, thinly sliced crossways
200g pkt 4 Leaf Salad
250g cherry tomatoes, halved
1 carrot, peeled, cut into long matchsticks
1 small red onion, thinly sliced
1 Cucumber, halved lengthways, thinly sliced

 

refreshing dra martha castro tijuana mexico

 

METHOD

 

1. Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.

 

2. Heat a barbecue grill or char grill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

 

refreshing dra martha castro tijuana mexico

 

3. Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.

 

4. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.

 

5. Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.

 

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Original Caesar Salad Comes From…? 1 How to Make it Video Enjoy

caesar salad dra martha castro noriega tijuana mexico

 

 

Caesar Salad Was Invented in Tijuana, Mexico by…

 

Caesar Cardini had originally operated a restaurant in San Diego, California, but relocated to Tijuana, Mexico with the advent of Prohibition. Like many restaurateurs, Cardini believed that a fine meal on-the-town required cocktails before dinner and wine with dinner. In Tijuana, he could offer both.

 

 

According to Caesar’s daughter Rosa, her father invented the salad when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” Caesar salad is the most spectacular salad in the world!

 

Original Caesar Salad Comes From...? 1 How to Make it Video Enjoy 6

 

caesar salad dra martha castro noriega tijuana mexico

 

Original Caesar Salad Comes From...? 1 How to Make it Video Enjoy 7

 

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

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.

 

We’re a cold salad all summer long household. Italian Pasta Salad is another favorite of ours with everything from burgers to ribs.

 

Enjoy!

 

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