• New York,  WorldWide

    Celebrity Chef Ingrid Hoffmann in NYC–Gives Latin Comfort Foods a (Healthy) Makeover

    Whether you’re Latino or not, chances are you have a special place in your heart (and stomach!) for the delicious foods of the culture. From hearty stews, to savory rice-and-beans dishes, to creamy guacamole, these familiar flavors signify comfort, tradition, and time shared with loved ones. But if you have diabetes or other health issues, you may think you have to avoid these traditional comfort foods. Not true, says celebrity chef Ingrid Hoffmann—and to prove it, she has partnered with the American Diabetes Association to write a new cookbook full of healthier (and deliciously simple) versions of beloved Latin dishes.

    “Traditionally prepared Latin foods tend to be carb heavy, deep fried, and full of salt and fat,” says Hoffmann, cooking personality and author of Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95). “This is a major concern for people with diabetes or prediabetes. But you don’t have to say goodbye to your favorite flavors and cherished dishes. Just try their lighter, healthier, and easy-to-prepare versions instead!”

    Diabetes is an urgent problem in the Hispanic/Latin communities. In fact, 12.8 percent of Hispanic/Latino adults in the United States live with diabetes. That’s why the Latina Telemundo and Cooking Channel star is so excited to participate in this project. With a focus on pure and clean ingredients and staying within the guidelines of the ADA, Hoffmann has transformed traditional Latin favorites into nutritious, diabetes-friendly meals that feature protein, whole grains, and fresh vegetables.

    “The best part is, you get to enjoy the foods you crave without having to spend all day in the kitchen preparing them,” adds Hoffmann.

    Not only has Hoffmann developed healthful and delicious versions of traditional Latin comfort foods, she really practices what she preaches. A self-described “lupus warrior,” Hoffmann has experienced firsthand the healing power of food. Her research led her to embrace an alkaline diet that allowed her to get off her medications and live a happy, active, and delicioso life. The recipes in Latin Comfort Foods Made Healthy demonstrate Hoffmann’s philosophy of easy, simple recipes with a healthy twist.

    In the book, you’ll find a variety of popular Latin dishes, including:

    • Energizing breakfasts like oatmeal arepas breakfast bread, a tropical punch breakfast smoothie, and salsa verde-drowned eggs
    • Exciting appetizers such as corn and cheese phyllo empanadas, cucumber guacamole, and yucca buns
    • Filling soups including Colombian chicken ajiaco, green chile pork posole, and beef sancocho
    • Hearty entrees like Latin zucchini lasagna, chicken tinga poblana, and carnitas baked chimichangas
    • Seafood favorites like quinoa seafood paella, chipotle fish tacos, and cod cakes with black bean and papaya salsa
    • Savory side dishes such as veggie-stuffed poblanos, healthy refried beans, and oven-baked maduros
    • Sweet treats like Mexican chocolate cookies, mojito crema, and cinnamon flan
    • and much, much more!

    The book also contains nutritional guidance, cultural tidbits about the recipes, and Hoffmann’s signature “Chica Tips” that offer tricks of the trade to help you learn multiple uses for an ingredient, storage ideas, or how to get more out of one recipe.

    At a time when people are becoming much more “food aware,” Hoffmann’s message about the healing power of food is more relevant than ever. But keep in mind that Latin Comfort Foods Made Healthy is not a diet book. It’s a tool to teach you to “eat yourself healthy” without sacrificing flavor or taking the fun out of the kitchen. (NOTE: Please see attached sidebar for two quick and easy sample recipes from the book.)

    “It’s important to enjoy the comfort foods that Latinos were raised with and continue to crave,” concludes Hoffmann. “And now with a few tricks and tips, you can enjoy simple-to-prepare versions of these traditional dishes in less time and with healthier ingredients. Soon you will learn just how healing food can be! Life should be fun and joyful, and cooking and eating delicioso foods is a big part of making it that way.”

    Two Recipes from Chef Ingrid Hoffmann’s

    New Diabetes-Friendly Cookbook, Latin Comfort Foods Made Healthy

    Excerpted from Latin Comfort Foods Made Healthy:

    More Than 100 Diabetes-Friendly Latin Favorites

    (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95)

    Quinoa Seafood Paella

    My apologies to Spain, but I love this version of paella more than the original; the quinoa seems to soak up the flavor more than the rice or arroz bomba that is used in this classic Spanish dish. I find paella to be such an easy and beautiful dish to present when serving multiple people. One key ingredient is saffron. I use Persian (Iranian) saffron, which I buy online, because I prefer it to the commercial versions you find at the supermarket. It has so much flavor, so a little goes a long way. I store it powdered in my fridge and use it in stews, soups, rice, veggies, etc.

    Serves: 8
    Serving size: 1 cup
    Prep time: 20 minutes
    Cook time: 33 minutes
    Total time: 53 minutes

    1 Tbsp extra-virgin olive oil
    1 onion, finely chopped
    1 red bell pepper, thinly sliced
    1 green bell pepper, thinly sliced
    4 cloves garlic, minced
    1 Tbsp tomato paste
    1 tsp Spanish saffron threads
    1 cup uncooked quinoa, rinsed
    2 cups unsalted chicken broth
    1 (10-oz) can diced tomatoes
    1/4 tsp coarse salt
    1 lb wild, never frozen, large shrimp, peeled and deveined (about 30 shrimp)
    1 lb calamari rings
    3 Tbsp chopped fresh flat-leaf parsley
    1 lemon, cut into 8 wedges

    Heat the oil in a large nonstick skillet or paella pan over medium-high heat. Add the onion, bell peppers, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

    Add the tomato paste and saffron to the skillet, stirring until well mixed. Add the quinoa, broth, tomatoes, and salt; bring to a boil. Reduce the heat to medium low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 20 minutes.

    Tuck the shrimp and calamari into the quinoa mixture. Cover and cook until the shrimp and calamari are cooked through, about 5 minutes. Remove from the heat; sprinkle with parsley and garnish with lemon wedges.

    Chica Tip
    Washing your quinoa thoroughly before cooking is a very important step. The quinoa grain is covered with saponin, which gives it a bitter taste.

    1 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein

    Basic Nutritional Values
    Calories from Fat 35
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Trans Fat 0.0 g
    Cholesterol 195 mg
    Sodium 260 mg
    Potassium 590 mg
    Total Carbohydrate 23 g
    Dietary Fiber 3 g
    Sugars 5 g
    Protein 21 g
    Phosphorus 335 mg

    Fennel, Radish, and Orange Salad

    I have two favorite salads in my universe that I will never, ever tire of eating. This is one of the two. I make it for every single dinner party and take it to friends’ homes for potlucks, because even the pickiest salad eater will fall in love. The colors and presentation really are beautiful. I hope you enjoy it as much as I do.

    Serves: 6
    Serving size: 1 cup
    Prep time: 15 minutes
    Cook time: none
    Total time: 15 minutes

    2 Tbsp sherry vinegar
    2 Tbsp extra-virgin olive oil
    1 tsp honey
    1/2 tsp salt
    1/4 tsp pepper
    2 navel oranges, peeled and cut into sections (1-1/2 lb total)
    1 fennel bulb, halved, cored, and thinly sliced (1 lb)
    6 radishes, thinly sliced (1 cup/4 oz)
    1/4 cup chopped fresh mint
    1 (5-oz) container baby arugula (about 6 cups)

    Whisk together the vinegar, oil, honey, salt, and pepper in a large bowl. Add the oranges, fennel, radishes, and mint; toss until well mixed.

    Serve over a bed of arugula.

    Chica Tip
    I like serving my salads on platters by layering the ingredients, instead of in bowls. Not only does this make for a pretty presentation, but it also keeps the salad toppings from ending up at the bottom of the bowl.

    1/2 Fruit, 1 Nonstarchy Vegetable, 1 Fat

    Basic Nutritional Values
    Calories 110
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.7 g
    Trans Fat 0.0 g
    Cholesterol 0 mg
    Sodium 240 mg
    Potassium 520 mg
    Total Carbohydrate 16 g
    Dietary Fiber 5 g
    Sugars 11 g
    Protein 2 g
    Phosphorus 55 mg

    About the Author: 
    Ingrid Hoffmann is the author of Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95). She is a professional eater, author, and host of Top Chef Estrellas (Telemundo, NBC), Simply Delicioso (Cooking Channel), and Delicioso(Univision). Ingrid is passionate about cooking, entertaining, and helping her fans lead a healthy and balanced lifestyle. Via her cookbooks, “chica tips,” and social media platforms, Ingrid spreads the word about “better for you” ingredients, implementing cooking habits, and thinking of food as medicine. With this in mind, Ingrid has launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on easy, delicious, and healthy meal solutions for the family. She is excited to partner with the American Diabetes Association to publish her new cookbook and help those with diabetes eat the foods they love. For more information, please visit www.ingridhoffmann.com.

    About the Book:
    Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95) is available at bookstores nationwide and from major online booksellers.

  • New York,  WorldWide

    Amazing Home Made Meatball Toast With Mighty Spark

    I never know I can make this kind of amazing meatball egg toast at home, until I found Mighty Spark – the best quality and freshest meat I’ve ever tried. Even it is not hard to find a restaurant with meatballs in New York, but you don’t really know how’s the taste and how’s the quality of the meat. Also home-made process carries a lot of fun to you and your partner. So why not?

    The process is super simple: Whole wheat sour dough, Mighty Spark BACON-BURSTING PREMIUM GROUND TURKEY BLEND, The Meatball Shop’s Tomato Sauce, Eggs, Cilantro, Dills and that’s all!

    It looks amazing, isn’t it!

    Why does Mighty Spark stand out from the sea of sameness in the meat aisle? Yes, it’s true, Mighty Spark’s products are hand-crafted and made in small-batches so we can tweak the taste to perfection, but there’s more. The flavor profiles with premium ingredients are unlike anything else you’ll see or try in the meat aisle (Jalapeno & Queso Fresco Turkey Patties anyone!?). Mighty Spark’s team conducts quality-control taste-tests on each product run so that they’re confident you’ll be experiencing remarkable food that just so happens to have a remarkable cause.BACON-BURSTING PREMIUM GROUND TURKEY BLEND


    You’ll squeal with delight when you gobble up Mighty Spark’s Bacon-Bursting Ground Turkey. It’s a perfect blend of premium turkey breast with just a touch of hickory smoked bacon to open the flavor up. Use in place of ground beef to add a healthier lean to your recipes. Also available as a pre-made patty.

    Other than Meatball toast, we also made a Blend Meat Lasagna with Mighty Spark’s Ground Blend with Explore Cuisine Lasagna.



    This is not just burger. A tri-blend of steak masterfully mixed with just a hint of salt and pepper to set off the natural flavor of the beef. Mighty Spark’s most popular blend will soon become your go-to protein in the kitchen. Also available as a pre-made patty.

    We will try other Mighty Spark goodies for sure, definitely I will share more recipes with you sooooon.

  • New York,  WorldWide

    Hidden Valley Original Ranch Seasoning and Salad Dressing Mix Shaker

    It’s the Original Ranch® Seasoning Dip & Salad Mix but in a new, convenient way to measure and shake it out. It’s also a great option to have on your tabletops so it’s easily accessible when you’re cooking or eating!

    You can use the shaker in many ways. Shake the seasoning onto meats or poultry before and after cooking, or use it to add delicious ranch flavor to fries, veggies or popcorn just before serving.

    Shake in as much as your heart desires but we recommend taste-testing along the way. You can also check out HiddenValley.com for delicious recipes using the Original Ranch® Shaker. Hidden Valley® is best if used within one year of manufacture. Hidden Valley is always adding fresh and delicious new recipes to our site! Discover all the great meals and snacks you can make in our Recipes section.

    Hidden Valley® Shakers are available online and in stores nationally. Visit the product page of the item you’re looking for and click “Buy Now” to discover online retailers selling the specific Hidden Valley® product you’re craving. Or, head to your local supermarket! If you can’t locate a particular flavor in your local supermarket, try talking to a store manager to see if it can be obtained for you or through this link, https://www.hiddenvalley.com/.



    2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix

    1 lb. gemelli or elbow pasta

    4 tablespoons unsalted butter

    4 tablespoons flour

    3 cups whole milk

    2 cups grated sharp cheddar cheese, plus more for garnish

    Recipe Instructions

    1. Cook pasta according to package directions. Drain and set aside.
    2. While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2-3 minutes. Stir in the milk and ranch seasoning mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted.
    3. Add the cooked pasta to your saucepan and mix well. Serve hot.



    1 ½ pounds broccoli

    3 tablespoons olive oil

    2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix

    ¼ cup grated Parmesan

    Recipe Instructions

    1. Preheat the oven to 400°F. Divide broccoli into small, individual florets and chop up thicker stems.
    2. Toss the broccoli with the oil and Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix until well coated. Spread evenly on a baking sheet.
    3. Roast for 30 minutes, shaking the pan halfway through to brown evenly. Serve immediately with grated parmesan cheese.



    4 boneless skinless chicken breasts

    2 tablespoons melted butter or olive oil

    2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix

    Recipe Instructions

    1. Preheat the oven to 425°F. Place chicken breasts into a Glad® sandwich bag and pound until they ¾ of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter or oil, drizzle over the seasoned chicken.
    2. Place in the oven and bake for 18-20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.
    The Story of Hidden Valley

    Over 50 years ago, Nebraska-born cowboy Steve Henson dreamed of striking it rich. So, along with his high school sweetheart Gayle, he did what so many young men before him had done and headed west.
    Outside Santa Barbara, Steve stumbled onto 120 acres of sprawling land nestled in the mountains and filled with streams, waterfalls and picturesque views. The family bought the land in 1954 and the Hidden Valley® Guest Ranch was born.At the ranch, guests enjoyed the great outdoors by day and home-cooked meals by night. But it was something else that brought them back again and again: delicious, homemade buttermilk salad dressing made with a special blend of herbs and spices, lovingly prepared by the proprietor – the Original Ranch®dressing.

    Guests loved it and asked for jars to take home to family and friends. Soon there was so much demand for the dressing that a mail-order business began shipping Hidden Valley® Ranch dressing to an ever-growing fan base.

    Today, Ranch is America’s favorite dressing, sold across the United States and in more than 30 countries, found in thousands of restaurants, and enjoyed on everything from salads to pizza. You can still enjoy the perfect taste of Original Ranch® as well as tons of great new flavors born from the rich heritage.


  • New York,  WorldWide

    Vegan Recipes for National Hot Dog Day

    Are you going to do a BBQ for the National Hot Dog Day (July 18)?

    Field Roast’s selection of plant-based sausages would go great for a summertime barbecue. As you know, Hot dogs are an American staple that meat-eaters and vegans alike should have the pleasure of indulging in.

    Field Roast, leader in grain-meat products, has an assortment of flavorful plant-based alternatives perfect for your barbecue on this iconic food holiday. Below, I’ve shared a recipe for The Chicago Dog—a classic combination made with Field Roast Frankfurters.

    The Chicago Dog

    Recipe Credit: Field Roast


    Poppy seed Hot Dog Buns
    1 pack Field Roast Frankfurters
    2 tomatoes cut into wedges
    6 dill pickle spears
    1 large white onion diced
    Pickled Sport Peppers
    Green Pickle Relish
    Celery Salt


    Steam Field Roast Frankfurters until warmed through, about 5 minutes. On a warm poppyseed bun smear yellow mustard, tomato wedges, white onions, sport peppers, and Field Roast Frank. Sprinkle with celery seed and devour.



    At Field Roast we believe real is better than fake. That’s why this old world-style vegetarian frankfurters are made using the simple tenets of good cooking, real ingredients and uncomplicated techniques. Fresh garlic, fresh onions and our own traditional blend of spices make the difference.

    Grill on the barbeque, sauté in the pan, steam in the oven or microwave to perfection, our versatile Frankfurters are an easy going partner in the kitchen or out on the field. We say “Frankfurters” because we believe it’s time for the veggie dog to come back to its roots.



    Filtered water, vital wheat gluten, expeller pressed safflower oil, organic expeller pressed palm fruit oil, barley malt, naturally flavored yeast extract, tomato paste, apple cider vinegar, paprika, sea salt, onions, spices, whole wheat flour, garlic, natural liquid smoke, caraway, celery seed, ground yellow mustard, paprika oleoresin.

    Other Recipes for you!


    After seeing your favorite artist perform the show of their life, the night isn’t over. The warm cream cheese, caramelized onions and spicy jalapeno peppers will be the ultimate way to end the dark rainy night with a Seattle style frankfurter.


    1 Pack hot dog buns
    1 Pack Field Roast Franks
    1 container vegan cream cheese
    2 large onions sliced, and caramelized
    1 jar jalapeno peppers


    Cut onion in half then into rings. Heat in a frying pan with a little oil until golden and caramelized. Pan seer Field Roast Frankfurters in a little oil until golden and warmed through, about 5 minutes. Smear cream cheese on the bun and top with Field Roast Frankfurter, warm caramelized onions and jalapeno peppers. Experience bliss.


    Recipe by 

    Try this specialty Frankfurter recipe with teriyaki glazed onions, grated daikon and carrot, topped with shredded nori and a squiggle of a creamy dressing.


    1 package Field Roast Frankfurters
    3″ segment Daikon
    1 Carrot
    Nori Sheets
    6 Hot dog buns

    Teriyaki Glazed Onions:
    1 Onion
    1/4 cup Teriyaki sauce

    Kewpie Sauce:
    1 cup Vegan mayo
    2 TBS Vegan cream cheese
    1 TBS Coconut cream
    1 tsp Sugar


    Sauté onion in teriyaki sauce until translucent, about 20 minutes.

    Mix Kewpie Sauce ingredients, place in squirt bottle. Julienne daikon and carrot; mix together. Slice nori into strips.

    Sizzle Franks in pan sprayed with oil until heated through and brown outside. Add toppings and enjoy!

  • New York

    Chef John Moeller’s Sandwich Secrets

    Summer is finally in full effect and what better way to enjoy the warm weather than with a nutritious and delicious sandwich that can be spiced up in a variety of ways! With an endless amount of possible tasty combinations, sandwiches allow for culinary creativity, while satisfying hunger any time of day. 

    Former White House Chef John Moeller, who served at the pleasure of three U.S. Presidents and first families and chef, Edward Lee, former “Top Chef” contestant has teamed up with Oroweat® Bread for their third annual “America’s Better Sandwich” Contest and have each created their own unique sandwich recipes, which can be found below. Their focus on wholesome ingredients is centered on the importance of using premium whole grain bread as the foundation for delicious sandwiches to satisfy your cravings without sacrificing taste or nutritional value.


    Chef John Moeller Recipe


    Crab Salad Dijonnaise With Fresh Tarragon, Monterey Jack and Snow Pea Shoots


    Ingredients (2 servings)

    2 Arnold® Sandwich Thins® Rolls: Flax & Fiber rolls

    1 tsp. authentic French Dijon mustard

    3 tbsp. mayonnaise

    2 tsp. finely chopped fresh tarragon

    6 oz. jumbo lump crab, cleaned and cooked

    2 slices Monterey jack cheese

    1 plum tomato, cut into 6, ¼-inch slices

    12 snow pea shoots

    salt, to taste

    fresh-milled black pepper, to taste



    In small bowl, combine mustard, mayonnaise and tarragon to create dijoinnaise. Season mixture with salt and pepper. Place cooked crab in medium bowl and fold in enough dijonnaise to coat the crab. Reserve remaining dijonnaise.


    Layout Sandwich Thins® Rolls on cutting board. Lightly spread remaining dijonnaise on both sides of rolls. Divide crab onto the bottom portions of rolls. Top crab with a slice of cheese and place in toaster oven for 2-3 minutes or until cheese is melted.


    Remove from toaster oven and place on cutting board, top with tomato and snow pea shoots. Lay the other half of roll on top. Slice sandwich in half and serve.



    Chef Edward Lee Recipe


    Open Faced Artistry



    Ingredients (2 servings)

    2 slices of Brownberry® Whole Grains: Extra Grainy Flax & Sesame Seed  bread, lightly toasted

    4 oz. hummus

    ½ ruby red grapefruit, cut into segments and diced

    8 oz. cauliflower, cut into thin slices

    1 tsp. olive oil

    ½ tsp. ground cumin

    ½ tsp. salt

    sprigs of 2 stems of dill

    fresh cracked black pepper, to taste



    Preheat the oven to 400° F. Place the cauliflower on a sheet pan and drizzle 1 tsp. of olive oil over them. Then sprinkle ¼ tsp. of cumin & ½ tsp. of salt over them. Bake in the oven for 25 minutes. The cauliflower will be browned around the edges. Remove from the oven and let cool to room temperature.


    Lay a lightly toasted slices of bread on a board. Spread the hummus evenly over each slice.  Layer the roasted cauliflower slices over the hummus. Place the grapefruit over the cauliflower.  Decorate with fresh sprigs of dill. Finish by seasoning with fresh cracked black pepper. Serve immediately.

    As an added bonus, your readers will also be able to participate in the “America’s Better Sandwich” Contest. They can enter their nutritious sandwich recipes into five creative categories from June 15th until August 21st at https://www.americasbettersandwich.com/ for the chance to win $25,000! For every entry, one loaf of bread will be donated to Feeding America.

  • Asian,  Austin,  Las Vegas,  London,  Los Angeles,  New York,  Toronto,  WorldWide

    Pumpkin Spice Up Your Life!

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    This fall’s must-have hair trend takes inspiration from your favorite latte. Pumpkin-Spice up your tresses this autumn with Surya Brasil’s Henna Cream in Copper and Reddish Dark Blonde.
    Made with all natural ingredients like acai, aloe vera and brazil nut oil, Surya Brasil’s Henna Cream colors hair while also conditioning, moisturizing and revitalizing hair. Enriched with vegetable extracts, the cream nourishes hair for increased luster, softness and elasticity.
    Surya Brasil Henna Cream Color does not contain ammonia, PPD, parabens, peroxide, resorcinol, heavy metals, artificial fragrance, mineral oils, GMO’s or gluten. Like all of Surya Brasil’s products, the Henna Cream is 100% vegan and cruelty free.
    The Surya Brasil’s Henna Creams are available at Whole Foods and online via www.suryabrasilproducts.com