Archives for posts with tag: lunch


I recently cooked a duck in the oven for a little celebration. I didn’t throw away the leftover bones, I froze them to make duck bone broth. I’m so much into bone broth lately that my freezer is starting to look like a paleontologist’s collection to my toddler’s delight. Well, when I strained the broth after I made the bone broth, a lot of meat still came out from the bones and broth, so I shredded it and made this easy, delicious tacos with prune sauce.

My 4 year old loved them, he will eat anything in a flour tortilla. We had them with a simple green salad made of romaine lettuce, drizzled with olive oil and apple cider vinegar. And finished with a hot cup of broth. Perfect for a cold rainy spring day.


Duck bone broth


Duck tacos

serves 2 or 3

For the sauce:

1 cup water

1/2 cup balsamic vinegar

10 pitted prunes

2 tbsp honey

1/4 tbsp ground ginger

1/4 tbsp ground cinnamon

1 tbsp all- purpose flour

For the tacos:

1 cup and 1/2 duck shredded meat

flour tortillas

coconut oil

Lettuce leafs

Sauce directions

Pour the water, vinegar, prunes, ginger and cinnamon in a pot and bring to a boil. Reduce heat and simmer until the prunes are soft and tender ( You can pre-soak the prunes for a few hours to make them easier to soften), 20 to 30 minutes. Add honey and stir. Combine the mixture with the flour in a blender and blend until smooth. Return to pot and simmer over low heat for about 10 minutes more. The sauce will be thick now.

Tacos directions

Heat up the shredded meat in a pan, with a bit of broth or water so it doesn’t dry out. Warm up tortillas, just a tiny bit, so they are not cold and are flexible to roll out. Assemble the tacos. Cut each taco in half, so you get smaller tacos, and close them with toothpicks. When all tacos are assembled, heat up a tablespoon of coconut oil in pan, and add batches, turning them when they get golden on a side. Serve when they’re golden on the other side too, over a lettuce salad and pour the prune sauce over them.

Tip: toddlers love dipping theirs in the sauce, so serve the sauce separately in a small dipping dish.





I know, I know, a burger is a beef patty in between two buns. But in our house we use the word “burgers” for patties. I’ve done this since M was old enough to eat meat. That way I can feed him some good protein without the big bread, and let me tell you, the minute a child tastes bread, or pasta, the kid won’t want anything else. At least that’s what happened with my 3 yr old. So if you want to delay the addiction to wheat, I’d say skip the bread buns for as long as you can when you make hamburgers home.

I guess that explains the bun-lessness of my bunny burgers recipe. But if you prefer to have a “real” burger, than just add buns to this recipe and voilá!

Where we live we do not have big organic supermarkets, and finding clean, hormone and antibiotic free beef is a challenge. One of the cleanest meats I can get here is rabbit. A lot of local ranches are breeding them. So we eat rabbit at least once every two weeks to give fish a rest.


My toddler loves these burgers, they are really tasty and juicy. Rabbit meat is very lean and slightly sweet. I also use a lot of sweet vegetables in this recipe -onions, carrot, cabbage, celery, parsley- to make them sweeter. And the secret for super yummy sweetness is to saute the veggies before mixing them with the meat, instead of adding them raw. Since rabbit meat is quite low in fat, I use a lot of oil to cook them, and I also add some butter or avocado slices when served. Remember, fat is good for you!

Rabbit patties

makes about 25 smallish patties

400 gr ground rabbit meat

1/2 cup cooked brown rice

1/2 yellow onion

1 carrot

2 celery stalks

1 chunky piece of cabbage (about a sixth of a big cabbage)

1/3 cup of crumbled almonds

1/3 cup of puffed amaranth

1 tbsp Dijon mustard

a  few sprigs of parsley

salt and pepper

Butter or coconut oil

Finely mince the onion, carrot, celery, cabbage and part of the parsley, but save some parsley for serving later. Add some butter or coconut oil to a skillet and heat. Add all the minced vegetables and saute for 10 minutes. Meanwhile, in a bowl, mix the rabbit meat with the cooked rice, the almonds and the puffed amaranth. When you finish sauteing the veggies let them cool for a bit, and then add them to the meat and stir everything together. Add the mustard and mix one last time to make it even.

Heat some more oil in a skillet. Start making your patties and cook them. Two minutes on each side will do. You can also grill them.

Serve each patty with a generous dollop of butter, or a slice of avocado. Garnish with parsley sprigs. Enjoy!




Lately I’ve been a bit disorganized with my eating habits. There are even some days that I don’t get a bite of green in my mouth. My toddler’s daycare is closed for summer vacation. You can imagine my house. It’s a warzone. Toy cars, blocks, toy gardening tools, and a little sneaker -yes, for some reason he always takes off just one- are what make our floor level domestic landscape.

I’m trying to study everyday for an hour at least, besides taking care of M, and transforming myself to his request into something different every twenty minutes. A polar bear, a wolf, Godzilla, Santa Claus, his daycare teacher, Toothless -the dragon-, Jiro -the world famous japanese sushi cheff-, a-ha, he likes to talk and play with him too. So if I manage to construct lunch for both of us with some pan seared salmon, and sliced cucumber with olive oil, sea salt and lemon, I consider it a victory. Not everyday I have time to prepare a nice, green salad. Maybe if I’m not too tired in the evening, after the little dragon hunter is asleep,  I’ll throw some green leaves in a plate and whatever vegetable was left the day before, and munch away while my eyes are almost closed and I’m half asleep.

One thing I am keeping in stock these days is nopales (cactus). My son adores them, it’s one of his favorite veggies at the moment. So when everything else fails, steamed or boiled nopal bites with a bit of salt, oregano and olive oil come to the rescue. I keep them in the fridge cooked and cut in little squares. The other day I got the idea to make a nopal-inspired salad. It resulted in one of the tastiest salads I’ve made. I used spinach as the base green, but you can use romaine lettuce, arugula, whatever you want.

Here’s the recipe.

Nopal, goat cheese and avocado salad

1 serving

1 1/2 cup of spinach

1/2 cup of cooked nopal, cut in squares

Goat cheese, about 1/3 cup

Diced avocado


Extra virgin olive oil

Celtic salt, or any sea salt

Crushed dried oregano

Lemon juice

Make a bed of spinach leaves. Add the nopal squares, the goat cheese and avocado cubes. Now add the sea salt, drizzle the olive oil, add the crushed oregano, and finally some lemon juice. Add these last four ingredients to suit your taste. Enjoy!


Whenever anyone asks me: What is one thing I can do to start eating better and feeling better? Or to drop weight? Or to increase my energy and lower my stress? My answer is always the same: Eat more greens! Greens are good for you. Of all the foods in the world, they’re the ones that come from the earth in search of the sun’s rays of light. They open up like flowers and stare directly at the sun absorbing it’s light and all of it’s energy. This energy, it you eat them, will be yours.

Part of this energy comes from the green blood of plants: chlorophyll. Green blood is the best source of nutrition your red blood could get. It cleanses and detoxifies your blood from toxins that should not be in there but usually are, like heavy metals.

It also brings your body an abundance of oxygen. Have you ever payed attention to the leaves of spinach? You must have noticed how much their shape and nerves  resemble our respiratory system. This is nature sending us a signal, informing us that they are the most powerful food for your respiration. So, if you have asthma, or you live in a big polluted city, you better start munching on greens.

Another benefit of eating greens is their fiber content, they fill you up with a very little amount of calories, and a very big amount of nutrients: vitamins, minerals, and thousands, yes, thousands, of phytonutrients that support your body in lot’s of ways and protect you from getting ill.

A lot of people wonder how to get those most revered greens into their system. Well, there are many ways to do this. Green juices, green smoothies, yes, but let’s not forget the most classic way to eat greens: in a salad. I love salads in the summer. They’re fresh, crunchy, and if you use your imagination and creativity, they should never be boring. They also need not be complicated. With very few ingredients you can easily make an exciting salad.

Here’s an easy and tasty way to get some greens inside your body. It is one of my latest salad creations and it has become a favorite at my house. It has an oriental sweet and sour taste to it, so if you’re into thai or exotic flavors, you are surely going to love it. Give it a try and tell me what you think.

Arugula, Pineapple and Avocado Salad

serves 2

for the salad:

3 cups baby arugula

2/3 cup pineapple, diced

1 avocado, diced

black and white sesame seeds roasted with garlic

celtic salt


2 tbsp extra virgin olive oil

2 tsp tamari or soy sauce

2 tsp rice vinegar

1 tbsp lemon juice

In a large bowl, toss the arugula leaves with the diced pineapple and avocado. Sprinkle with the sesame seeds and some celtic salt. For the dressing, combine all liquid ingredients, mix and pour over the salad. Eat and enjoy!