I'm really Americanized. The only real Latina thing I do is cook rice and beans with chuletas and tostones. I do the healthier version of what my grandmother would have made: a lot less salt, a lot less fat, a lot more vegetables. Sometimes I serve it with brown rice, which is, like, sacrilegious.
Breakfast is so important, so I'll make an omelet with cheese and deli meats, and then I'll eat muesli and yogurt mixed with fruit or oatmeal with fruit - and then a side of baked beans.
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
I grow vegetables - I'm a vegetarian; I've got strawberries, artichokes, leeks, broad beans.
Our first flat, in South-West London, was a pig-sty. Dec couldn't even cook baked beans. We were like 'Men Behaving Badly.'
As for my daily, it usually consists of a smoothie in the morning with banana, spinach and blueberry and veggie protein powder, then some kind of tofu or tempeh scramble with veggies. Later, I may have some type of rice and beans, salad with lentils, sweet potato, nut butter sandwich and another smoothie.
I'll eat anything. I love food in general. I love traditional Mexican, carne asada. Just meat, beans, rice, and some good salsa.
That was one thing my mama instilled in me: to be well trained in the kitchen. Growing up, I was always in the kitchen with her. You name it, I make it: red beans and rice, lasagna, chicken, pork. I am the queen of cooking.
Mama was a natural cook. At harvest time, she would whip up a noontime dinner for the men in the field: fried chicken with milk gravy, ham, mashed potatoes, lima beans, field peas, corn, slaw, sliced tomatoes, fried apples, biscuits, and peach pie.
There's a place called Chipotle in the U.S. It's Mexican food where everything is made to order; you can get some rice, black beans, and meat. That's what I eat three times a day.
