Mimi “Antes y Despues”


Why the Latina Diet Plan?

I wasn’t eating much but I kept gaining weight and got used to the excuse that I am obese because I am Latina but later in my research I found that psychological distress and emotional eating in overweight Latinas was very common. Is there a cure for it, rich people are not obese, how can I fight obesity?

In recent years the emotional eating habits has been increasing a lot especially in the Hispanic communities. I think I was born and minutes later my mom put me into a faja, I always wear one to make me feel better when in reality I was always uncomfortable if I was in it after 4 hours. Obesity is a major public health problem and a leading preventable cause of death, but how can I control my self from eating concon with that little salsita on top, or the pernil with rice and potato salad.

According to a thesis in ProQuest “It is well documented in non-Hispanic populations that emotional eating, is a response to psychological distress, can be an etiological factor of excess weight and obesity”.

Can the social issues have an impact in my weight gain…but I was already gordita since little, I truly believe that in my case is a combination of no exercise, bad eating habits and the socioeconomic status. As a single mom I always worry about everything but myself, a very unhealthy way but about a year ago I found a magic pill that suppress my appetite-and let me tell you that as a chef i love to pick of everything and that is how I end up with 200 pounds, keep in mind that I’m only 5’2 therefore everything goes to my hips. In NYC for couple of years now the bariatric surgery has gain popularity so I checked it out and visit a surgeon at the Bellevue Hospital, on my first visit I felt less gordita surrounded by so many ladies who were a bit more heavy set than me. I had so many doubts, the doctor told me my BMI or Body Mass Index was right on the line, I was secretly so desperate that I started eating more to gain more pounds in order to qualify for the surgery. I had some tests were performed and many more scheduled but one day at my beauty parlor my friend told me about this treatment and I decided to give it a try before surgery.

I lost 5 pounds the first week and I just couldn’t believe it so I went to Rite Aid, and after that to the Duane Reade scale, called mom and we just didn’t think it was going to work. Months later mama got into the plan and we were both losing weight-it was a magic moment because we have fight with this weight must of our lives. I lost over 30 pounds in about 9 months because as I Latina chef I had to re-train not only my body but my mind. I was never a big play eater but I pick a lot, in December I noticed I no longer eat 2 pasteles en hoja, my stomach was finally shrinking ?…wasn’t that the same purpose of the biatric surgery? , listen I’m a chef not a surgeon BUT what I can tell you is that the diet works, is not easy but neither is carrying 2 big butts and 4 hips.

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I am now 172 beautiful pounds, the last time I remember to be 175 was back in High School. I have never felt this good in my entire life, and that is why I created a diet meal program call “Latin Diet Meals” in which I will offer prepared diet meals, a reference to my clinic for the suppressant for those ladies like my self that needs it, and me as a coach. We will be exercising as a group because I know how hard it is to do it all by your self. I now have a group of 140+ ladies and about 5 guys curious about how in the world Mimi lost weight surrounded by food. Below is a before and after, I never thought I was going to have one of those pictures so imagine how happy I am today, I still use my fajas but now I can breath better.

 

 

 

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No more soda…INFUSED WATERS FOR ALL!!


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PINEAPPLE AND MINT

  • 4 pineapple slices
  • 2 sprigs of mint
  • 1 quart of water and Ice

Chill for a stronger flavor, PLEASE try to buy a sweet pineapple, smell the bottom of it, it works!

 

BLACKBERRY AND LIME

  • 1 box of blackberries
  • 5 fresh mint leaves
  • 2 sliced limes
  • If you would like it a little sweeter add 2 oz of simple sirup
  • crushed ice
  • pitcher of water

Directions:
In a pitcher, muddle (or smoosh with the back of a spoon) the blackberries and mint until they make a delicious minty-berry mush. Add some blackberries, sliced limes, fill with water and let sit in the fridge for a few hours. Stir occasionally.

 

MINT, LEMON AND LIME

  • Lemon zest
  • 1 Lime
  • 2 Lemons
  • 3-4 large mint sprigs
  • 1 quart of water and ice
  • Works well with iced tea too!

 

Diferencia entre Yucca y la Yuca


Yuca_TINIMA20130510_0123_18 Yucca elephantipes - Yucca de punta 2(1)La yuca también llamada mandioca, o guacamota es un alimento prehispánico, creo que es unos de esos tubérculo  con mas historias ya que desde los tiempos indígenas  este se comia. Sea salcochada, frita, majada, o en forma de casabe   a nosotros nos encanta.

Es un alimento rico en hidratos de carbono complejos (principalmente almidón), fibra, también contiene proteína vegetal, vitaminas A, B2, B3, B6, B9 o ácido fólico, C, K y minerales como el potasio, magnesio, fósforo, calcio, hierro y sodio. Tiene acción energética, depurativa, hipocolestemiante, neuroestimulante, antitrombótica, antioxidante, antiinflamatoria, inmunoestimulante, antibacteriana (uso externo).

En fin, si la acompañas con un quesito o carne sin mucha grasa, seria una buena idea para tu almuerzo o cena.

Bueno ya que ahora tenemos en claro que la yuca es un tubérculo ( y no Tuberculo Gourmet) tengo que confezar que e notado a muchas personas incluyendome a mi propia persona escribir Yucca en Inglés.

No se cuando fue la primera vez que vi esa palabra y sin investigar la escribi sin darme cuenta que la palabra “Yucca” es un arbusto y por eso decidi compartir este post. Imagínense  yo ofreciendo un arbusto con cebollitas!

La Yucca elephantipes es un arbusto resistente a la sequía que no tolera las bajas temperaturas excesivas, caracterizado por poseer unos tallos erguidos y gruesos, además de hojas verdes rígidas y resistentes.

Nada que ver con una yuca frita, asi que cuando veas “Yucca” en un menu en Inglés dejenle saber que “Yucca” es un arbusto!

 

 

Fotos gracias a viverochaclacayo.com

Los Tres Golpes or “The Three Strikes”


Mini Tres Golpes or the Three Strikes

Mangú is a Dominican dish I grew up eating, is made  of mashed green plantains or platanos verdes. We peeled them first, cut and boiled in salt, when soft we mashed them with butter or oil and a secret to keep it soft for hours is to add cold water, yes, cold water.

More many peeling a green plantain is a pain and like my mom would said they will do it the lazy way which is boiling it first, shocking it and then peeling. But peeling a plantain is not that difficult all you need is to practice ones you are able to separate the peal without lifting any of the fruit is a sign that you have what it takes to cook. First cut the ends, use the point of sharp knife to cut across the ridges of the plantain lift the peel from the cut ridges, using the knife only to help lift. Be careful not to cut the ridges too deep, or you risk cutting off the plantain.

Ingredients:

4 Plantains
1/4 cup of olive oil
2 tablespoons butter (may use a butter substitute like margarine)
1/2 cup Cold water (DO NOT SUBSTITUTE WITH HOT WATER)
1 tsp Salt

Boil plantain in water with pinch of salt to taste cook until soft to mash

Add butter, cup of cold water, and the oil when you are done mashing it

Slice onion medium size add vinegar and a pinch salt let it sit for 5 min in warm oil

Remember to pill the plantain before boiling it.

For the presentation boil 4 eggs, cut them in half, remove the egg yolks and fill it with mangu. Ones you fried Queso de Freir and/or Salami cut them in small pieces and placed them on top the mash plantains.

Grilled Rib-eye Steak


photoThe rib eye steak can be grilled, pan-fried, broiled, or braised for increased tenderness. It is my favorite cut of meat of course topped with Chimichurri sauce. Yum

Simply add salt and pepper to your steak

Dry to paper towel

Coat the steak well with canola oil

Preheat the grill with high, direct heat

Place steak on the hot grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

When the steak has cooked to your preferred level of doneness, remove from the grill and let it rest for 10 minutes

Add your chimichurri sauce enjoy!