This year, my wife and I decided to clean up our eating at home.

This doesn’t mean eating only raw fruits and veggies like a family of cavemen, but more like being mindful of the list of ingredients on any foods we purchase.

We said goodbye to ingredients like high fructose corn syrup, artificial flavors and growth hormones.

Which frozen yogurt fits this bill?

Best NEW Healthy Frozen Yogurt

I could practically eat frozen yogurt every day for every meal.

This probably stems from my time living in Italy where gelato is its own food group.

So, last time I stopped in our local Winn-Dixie grocery store, I wandered down the freezer aisle craving a sweet treat for me and the kids.

As I starting picking up frozen yogurts & reading labels to find a cleaner alternative, I came across a new product by Kemps called Yo².

I picked up the Mudslide flavor and at first glance I noticed it didn’t have any of the things we are trying to steer clear from (added growth hormones, artificial flavors and high fructose corn syrup).

Kemps Yo² is made from natural yogurt sourced from family farms and infused with simple ingredients to create six delicious and fun flavors.

I left Winn-Dixie with the Mudslide flavor of Kemps Yo², and I couldn’t wait to get home to taste it with my kids.

My youngest daughter and I took our first bites and were blown away.

Other frozen yogurts we’ve bought have been hard to scoop, bland and we would have to get very creative at home with toppings to make it interesting for the kids.

The gooey chocolates, caramel and other infused flavors inside Kemps Yo² was a serious game changer for our family and no toppings needed.

Can’t wait to have one of my famous BBQs to share Kemps Yo² with my friends and family!

When you think of Peru, you automatically think of amazing food like Peruvian ceviche.

Peruvian Ceviche

Ceviche is the national dish of Peru and can be found on every restaurant menu when visiting the country.

There are so many variations of the dish using local fish and shellfish.

This light and refreshing dish may look intimidating, but it’s probably one of the simplest recipes to master.

Serves 4-5

Ingredients

• 4 fillets of fresh Tilapia
• ½ purple onion
• ½ cup chopped cilantro
• salt
• pepper
• Tobasco hot sauce
• 12-15 Fresh limes

Directions

Start by cutting the tilapia in ½ inch cubes. Place them in a flat bottom dish, like one meant for casseroles.

Cut the onion in half and in thin strips. Add sliced onions and chopped cilantro to the dish with the chopped fish.

Squeeze 12 limes, or enough to barely cover the fish, onion and cilantro.

Add salt, pepper and tobacco to taste.

Mix it together, cover it with saran wrap and place it in the fridge.

Remove thirthy minutes later, stir and put it back in the fridge for another 15 minutes.

Serve with a side of baked sweet potato slices and corn on the cob for a more traditional experience or just some fresh corn tortilla chips for snacking.

Buen provecho!

During one of my many work trips to Puerto Rico, I had the pleasure of trying Ropa Vieja and fell in love.

Ropa Vieja

This Latin creole comfort food is one of the most well-known dishes of the west indies.

It’s even known as the national dish of Cuba.

The word Ropa Vieja, translates to “old clothes”.

Although its not the most attractive name, it was named to describe the shreds of meat, peppers, and onions resembling a mess of colorful fabrics.

Serves 4-5

Ingredients

• 1.5 lbs. of flank steak
• salt and pepper
• 1 medium onion
• 1 six oz. can of tomato sauce
• 8-10 oz. of mojo
• ¾ large green bell pepper
• 6 oz. of roasted red pepper (in a jar)

Directions

First you’ll need to season the meat with salt and pepper on both sides.

Place in slow cooker with tomato sauce.

Pour in the mojo sauce until it covers ½ of the meat.

Cook until meat can be easily pulled apart by two forks (about 5 hours).

Pull apart all of the meat and add sliced green peppers, sliced onion and sliced roasted red peppers.

Add salt and pepper to taste.

Serve over white rice with a side of black beans.

Buen provecho!

There is nothing like Chiles Rellenos – a good, spicy dish that brings back the amazing memories of my time living in Mexico.

Chiles Rellenos

I had the pleasure of visiting many cities across the country and getting to taste all of the different flavors.

One of my favorite dishes is the traditional Chiles Rellenos, or stuffed poblano peppers.

Ingredients

• 6 poblano peppers
• 6 Roma tomatoes (medium sized)
• ¼ of a medium white onion
• 1tsb of minced garlic
• Quesadilla cheese
• Salt + Pepper to taste

Directions

Cut a slit in the poblano peppers and remove all seeds from the inside.

Place six poblano a large frying pan with no oil and let brown on each side by turning them every minute on high heat for a total of 5-6 minutes.

When browned on each side, remove the poblano Peppers from the heat and place them inside of a plastic zip lock bag to allow them to “sweat” and loosen the skin of the pepper (about 5 minutes).

Remove the peppers from the bag and remove the very top layer of the skin carefully.

Boil the tomatoes and the onion in water for about 3 minutes.

Remove them from the water and place the tomatoes and onion in a blender. Blend until it resembles a tomato sauce. Add salt and pepper to taste.

Stuff the poblano peppers with strips of the quesadilla cheese. Place them in a large, oiled skillet on high heat for about 30 seconds on each side to allow the cheese to melt.

Place on the plate and cover with the tomato sauce.

Buen provecho!