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Cheesy Jalapeno Omelet

Spice up your morning with this easy and Cheesy Jalapeno Omelet. Made with eggs, jalapeno peppers, and your favorite cheese, this savory pepper omelet is the best way to start your day.

Recipe tips and substitutions

  1. To make it less spicy, remove the seeds and veins from the jalapeno.
  2. For deeper flavors, saute the diced jalapeno with chopped onions and garlic in the skillet before adding them to the scrambled eggs.
  3. Use different kinds of peppers to adjust the flavor and heat. Bell peppers are mild and sweet whereas poblanos are much spicier and smoky.
  4. Bump up the nutrients by adding in more veggies like tomatoes, onions, or chopped zucchini.
  5. Give it some protein by adding black beans, bacon, shredded chicken, or tofu to the mix.
  6. The cheese choice is yours! Feel free to use cheddar, swiss, cotija, queso fresco, pepper jack, or any cheese you enjoy.
  7. Do you like your omelets extra fluffy? Add a splash of milk or cream to the scrambled eggs.
  8. To keep your omelet from burning, make sure the skillet is not heated too high. This will scorch the outside and undercook the inside. Maintain an even medium heat and only flip the omelet when it’s ready!


  • ▢ 6 eggs
  • ▢ 2 tablespoons milk
  • ▢ 1/2 teaspoon salt
  • ▢ 1 jalapeno seeds removed and finely diced
  • ▢ 1/4 cup shredded cheddar cheese
  • ▢ 1 tablespoon butter


  • Crack eggs open into a medium-sized bowl and add milk, salt and jalapenos. Beat eggs with a fork to fully mix everything together.
  • Add butter to a large skillet over medium high heat. Once butter is melted, pour in 1/2 of the egg mixture into the skillet.
  • Cook eggs until firm, about 3-4 minutes. Add 1/2 of the cheddar cheese to one side, and then fold the other side over making an omelet. Continue to cook for 1-2 more minutes on both sides until crispy and fully cooked.
  • Remove from skillet and repeat directions to make the other omelet. Serve and enjoy!

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Plant-Based Burrito Bowl Recipe

Plant-Based Burrito Bowl Recipe

I used to love a good burrito bowl from Chipotle. However, since changing to healthier foods and recipes, and cooking from scratch at home, I have been loving to experiment in the kitchen and learning different ways of making my own burrito bowls and recipes for my family. I love the fact that I can add the ingredients freshly made which adds to the nutrition of this recipe. This bean dish is bursting with flavor, especially when topped with homemade pico de gallo. You can also wrap this with brown rice in a whole wheat tortilla or make tacos with some tortillas or choice of anything you prefer with this. Or go crazy and make enchiladas out of it, pouring enchilada sauce over the top and baking makes for a delish meal! Here you can follow the recipe and add any other ingredients you like.

Plant-Based Burrito Bowl


1 medium red onion, chopped
3 cloves garlic
1 cup, packed and chopped kale
1 cup carrots, coarsely chopped
2 cans low sodium black beans, drained and rinsed
1 can low sodium diced tomatoes
1 cup salsa
3 tsp chile powder
1 tsp cumin


Combine onion, garlic, kale and carrots in a food processor and pulse until everything is chopped pretty small. In a large saute pan, cook the veggies in a few tablespoons of water until very tender, about 10 minutes.
Add the beans, tomatoes, salsa and spices and stir well to combine. Simmer for 15-20 minutes, giving it a stir every few minutes.

To assemble a Burrito Bowl:

Put some cooked brown rice in a bowl. Next, add the bean mixture. Top with fresh pico de gallo, tofu sour cream, and/or guacamole if desired. 

I hope you enjoy! & Feel free to let me know how you like this recipe.

If you would like to receive all of my homemade recipes the minute, they go live subscribe to my email list! Thank you for stopping by! Take care. -Maria J- The Naturally Blooming 💚

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Further Reading

How to Make Sourdough English Muffins

Sourdough English Muffins Recipe

Learn how to make healthy and delicious sourdough English muffins with this simple step-by-step recipe.


  • 2 1/2 cups flour
  • 1 cup water
  • 1/2 cup fed sourdough starter
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • coconut oil


1. The night before you want sourdough English muffins stir in a glass bowl 2 cups flour, 1 cup of filtered water, stir & add 1/2 cup fed sourdough starter. Watch my sourdough bread blog for more information in this if needed.

2. Cover it with a towel and let it sit at room temperature for 12- 24 hours to allow the sour dough starter to bubble up. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.

3. After it has fermented, add to the mixture 1 tablespoon honey, 1 teaspoon salt, and 1 teaspoon baking soda and stir.

4. Preheat your cast iron skillet or stainless steel pan (well preheated). I find works good too, on low and add a little coconut oil.

5. Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick. NOTE: If the dough feels runny, add a bit more flour. It should be workable, yet not stiff. If the English muffins turn out flat like pancakes, it is a good indication they needed more flour.

Notes: Add a bit more flour, to bubbled mixer to prevent it turning out like pancakes, if sticking on hands you can add a bit of flour to hands.

6. Divide the dough in 12 equal parts and drop each portion of dough into a hot cast iron skillet.

7. Reduce the heat to low for about 10 minutes so the dough has a chance to rise.

8. Let them cook until doubled in size. Turn the skillet up to medium/low and continue to cook until they are browned slightly on the bottom. Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.

9. Cook them on the other side until browned. These English muffins have a tendency to cook on the outside before the inside is full done. So, be sure to not turn the skillet up too high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so. Alternatively, you can put a lid on and allow them to cook on low.

10. After they are cooked all the way through, slice them open and enjoy!


As with any recipe, the type of flour you use, as well as humidity and quality of the starter will cause each situation to need slightly different amounts of flour. As you get familiar with this recipe you will know exactly how much flour is needed by feel. If your English muffins are turning out like pancakes, you definitely need more flour. They should not be flat. Also, cooking technique does have a lot to do with it as well. The dough needs to hit a hot cast iron skillet, so that it doesn’t stick, but it needs to be quickly reduced so they have a chance to rise and cook through!

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If you’re interested in easy cooking, you certainly can’t do any better than a malanga mash, also known as taro, or malanga. Learn everything about yautía, our nutritious root vegetable.


Puré de yautía, o yautía majada (malanga mash) is not as commonly found on our table as mangú (mashed plantains), boiled yuca, or auyama mash, but it is one of our traditional breakfast dishes.


Yautia is a culinary family of root vegetables that are not all members of the same botanical family, among them yautia blanca (Xanthosoma sagittifolium, dasheen, malanga blanca), yautia amarilla (Xanthosoma atrovirens, malanga amarilla), and yautia morada (Xanthosoma violaceum, malanga morada).

Yautia coco (Colocasia esculenta, malanga coco, taro, or cocoyam) is a different species.

The genus of Colocasia plants is native to tropical America, while the genus Xanthosoma is native to Asia and India. They thrive in our region as they do in all tropical climates, and are also very popular in Cuba and Puerto Rico.


Yautias are elongated roots with reddish-brown thin skin, and potato-like flesh. The yautias in the Colocasia family differ in the color of the flesh: white yautia root has white flesh, yellow yautia has yellow flesh, and purple yautia has light purple flesh.

Once cooked, yautias have a flavor and consistency vaguely similar to potato, and with only a slight difference among each other. Cocoyam has a different texture and appearance, with purple specks and a more granular flesh when cooked.


Yautía is a high-starch, carbohydrate-rich root vegetable. 100 grams of yautia contains:

Calories 98 | Total Fat 0.4g | Saturated Fat 0.1g | Cholesterol 0 | Sodium 21mg | Total Carbohydrate 24g | Dietary Fiber 1.5g | Protein 1.5g | Vitamin D 0.00mcg | Vitamin C 0 | Calcium 9.00mg | Iron 0.98mg | Potassium 598mg.


You can peel yautía with a potato peeler or paring knife, the thin brown peel is removed very easily. Wash it after peeling.


Yautias are usually boiled and served as mash, or boiled in pieces as a side dish. They are also added to soups and stews (like sancocho), or – less commonly – as fried chips. Yautia can also be added to pasteles en hoja.


For this recipe, I have used yautía blanca, as it’s the most common one here, but you can use yellow yautía or purple yautía. Cocoyam (yautía coco) has a different texture and consistency, so the recipe will not work exactly the same.

This recipe yields 4 servings of about ¾ cup of puree. Double the recipe for a larger serving.

Buen provecho!

Maria The Naturally Blooming 💗



1½ pound yautía (malanga), [0.7 kg]
1 tablespoon salt, (plus more for seasoning at the end)
½ stick butter (salted), [113 grams]
¾ cup milk (whole or skim)
1 tablespoon garlic powder
Sauteed red onions, (optional)


1. Peel: Peel the yautía with a potato peeler or paring knife, removing the thin brown skin.
Chop the yautía and rinse.

2. Boil: Place the rinsed yautía in a pot, and add sufficient water to cover it plus a couple of inches [5 cm]. Add ¾ tablespoon of the salt to the water.
Boil until they are fork-soft. Once boiled remove from the water and discard the water.

3. Mash: Mash until the mixture is very smooth and there aren’t any lumps (a potato ricer or food mill is perfect for it).

4. Mix: Incorportate butter, and then mix in the milk. Incorporate the garlic powder. Taste and season with salt to taste if you find it necessary.

5. Serve: Cover with the sauteed onion, and serve.

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Please review it, and tell us about it! ⭐

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Almond Flour Banana Pancakes

Almond Flour Banana Pancakes
Fluffy almond flour banana pancakes are full of flavor and super easy to make. They’re naturally gluten-free, family-friendly, and perfect for meal prep!


1 cup almond flour
3 tablespoons tapioca flour
1.5 teaspoons baking powder
pinch of kosher salt
1/4 cup unsweetened almond milk
1 Happy Egg Free Range egg
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 banana, 1/3 mashed + 1/2 chopped


In a large bowl combine almond flour, tapioca flour, baking powder and salt.

Gently whisk all ingredients together with a fork.
In the same bowl combine almond milk, one Happy Egg Free Range egg, maple syrup, banana and vanilla extract. Gently stir until everything has come together.

Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil.

Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.

Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!


If you don’t have tapioca flour, you can sub in arrowroot or cornstarch! If you are not gluten-free, you can also sub wheat flour for the tapioca.

I hope you enjoy making these tasty pancakes as much as we do! It’s an easy way to make a healthy and happy choice each day.

How to Make a Sourdough Starter from Scratch

Learn how to make a bubbly homemade sourdough starter from scratch.

If you hang around the traditional foods community, chances are you have heard of making homemade sourdough starter from scratch.

Once you’ve experienced homemade sourdough baked goods, store-bought breads and pancakes simply don’t cut it. Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast.


  • Flour (Whole grain wheat, unbleached all purpose
  • Filtered water


1. On day one, mix one cup of flour and one cup filtered water. Stir vigorously, making sure to scrape down the sides and incorporate everything. Place a clean tea towel over the bowl and set aside. Allow it to sit for 24 hours.

On day two, discard half of the mixture and repeat the process. Add one cup flour, one cup water, stir vigorously, and cover.

Why do you have to remove half the mixture? By day four, you would have sourdough starter overflowing from your bowl. Also, removing half ensures the right amount of flour and water is feeding the growing colony of beneficial yeast. If you weren’t discarding half, the half cup of flour wouldn’t be enough to feed them on days three and four. Basically, you would end up with a lot of extra starter by the end of the process, and none of it mature.

Repeat the day two instructions for days three, four, and five.

2. On days six and seven, do the same but feed it every 12 hours, instead of every 24.

By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and english muffins.

You will know it’s working if it bubbles, and doubles in size.


Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years.

Storing it in the refrigerator slows down the fermentation process, so one feeding every week, or every other week, is sufficient.

I usually use my starter a couple times per week. If I plan to make pancakes Saturday morning, for example, I pull my starter out of the fridge Friday morning and add flour and water. By Saturday morning it is bubbly and ready to go. I remove the two cups of starter needed for my pancake recipe and put the “master starter” back in the fridge. Since it was fed the day before, it is good to go for another week, or whenever I need it next.


Since the “little guys”, as my kids like to call the bacteria in the starter, are active at room temperature, they will have to be fed more often if kept in this state.

If you leave your starter out on the counter, you will need to add flour and water every day. You will also have to be baking daily to use up all that starter.

Most people probably won’t use the starter quite so much, unless you own and operate a bakery. I would recommend storing it in the refrigerator between uses.

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