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Cocina de la Coneja

Casa
Ecuador
Babahoya
Cocina de la Coneja

Cooking to me is more than therapeutic; it is love, it is freedom. Grateful to nature and farmers who make it all possible. Warmly,
La Coneja � La Coneja

I want to share the love I have for cooking with all of you. I cook for fun, nothing else— if you would like to try some of my recipes, pin me and I will let you try it at no charge. Cocina de la Coneja is about being healthy by choosing only low-non fat ingredients that are beneficial to our body. This fan page was born after several years of just playing with different ingredients to create a new healthy dish. I started getting more curious of different cuisines and in no time I found myself fully dedicated to make more healthy and delicious varieties of different dishes. Being that said, I welcome you to my world of fun and mess ups too; after all, it wouldn't be fun at all if we didn't mess up a bit. Thank you for taking the time and I hope you enjoy it.

25/05/2023

Cocina de la Coneja acaba de hacer curry de tofu!
Es mi primer intento, pero les puedo contar que me quedó deli!!
Al siguiente intento les compartiré la receta!!

19/09/2020

Almond protein brownies

Ingredients:
1 cup of almond flour
1/4 cup of chocolate protein powder
1:4 cup unsweetened cacao powder
1/4 cup dark chocolate chips or cacao nibs
1/4 cup sliced or chopped raw almonds plus some more for garnish
1/2 cup of monk fruit sweetener
1 tsp baking powder
Dash of Himalayan salt
1/4 cup cold-pressed coconut oil
1 tsp vanilla extract
1 large egg
1/2 cup almond milk

Preparation:
As always! Mix all dry ingredients well before adding the wet one. Beat well.
Prep your pan with wax/parchment paper. Spray some coconut oil into it before adding your mix. Press firmly as mix will NOT be smooth.
Bake at 350F for about 30-35 min.

Let it cool off before cutting them into pieces.
Garnish with some almonds and enjoy with your favorite ice cream , glass of milk and why not with coffee? ☕️ 🥛 🍨

Tip: if you decide not to use protein powder just use 1/4 cup of milk.

18/09/2020

Chili tomato soup

Ingredients:
1/2 White onion finely chopped
4 garlic heads finely sliced
1-2 chopped fresh chilis (seeds too 😉
1 28oz can of crushed & peeled tomatoes or 1 lb of fresh ones.
34 oz of vegetable broth
1 tbs of olive oil or butter
2 Tsp of Italian seasoning
1 tsp of black pepper
1 tsp of cayenne pepper
Salt to taste (I used 1/2 tbs)
1/4 cup of fresh chopped basil plus some more to serve
1/4 cup of fresh Parmesan cheese plus some more to serve

Preparation:
Add olive oil or butter on your pot, add chopped onion and garlic. Let them sauté for about 2 minutes or until golden. Add diced tomatoes, and every 5 minutes keep adding the rest of the ingredients. Add chopped basil and Parmesan at the very end.
Turn off when tomato soup starts boiling.

Decorate with some fresh basil leaves and Parmesan. Enjoy!

Tip: cook on low medium heat.

17/09/2020

Almond protein pancakes:

Ingredients:
1/2 cup of almond flour
1/4 cup of protein powder (I used Pro7ein cookies & cream)
1 tbs of chia seeds
1 tbs coconut oil and some more for the pan
1 large egg
1/2 cup of almond milk (I used vanilla unsweetened)
1 tsp baking powder
1 tsp vanilla extract
A dash of salt

Preparation:
Mix all dry ingredients, then add the wet ones.
Prep your pan with some coconut oil.
Add mix into the pan to make at least 4 medium pancakes.

Top them off with syrup and fruit of your choice.

Tip: if you don’t want to add protein powder, just use less milk (1/4 cup instead).

Made by Holy Molly for

08/09/2020

Baked Brie with Figs

Ingredients:
Half Brie (cut along the shape of the cheese)
2 tbs of fig preserves
1 tbs coconut sugar
1/2 tsp ground cinnamon
About 1/4 cup of sliced almonds
4 large fresh figs cut in slices
1 pie crust
1 egg yolk

Preparation
Heat up the oven to 350F. Roll out the crust, spread 1 tbs of fig preserve, place the cheese on top, spread 1 more tbs of fig preserves on the cheese, add the sliced figs covering the entire cheese, sprinkle the coconut sugar and cinnamon on top of the figs, add sliced almonds and bring the crust in to cover everything up.
I added an extra fig in the center for decoration.

Beat up one egg yolk, brush it on the top and sides of the crust. Bake for 20-22 min or until crust looks golden. Let it cool for about 30 min before cutting.

Enjoy with your favorite ice cream! Yum yum!!

Made by Holy Molly for

07/09/2020

Home Made Almond Butter

Ingredients:
1 cup of raw or roasted almonds
1/2 cup shredded coconut
1 tbs chia seeds
1 tbs cold-pressed coconut oil
3 dates without the seed
1 tsp Himalayan salt
1 tbs coconut sugar

Preparation:
Heat the oven to 350F, put almonds and coconut shreds for about 15 min or until lightly toasted.
In a food processor, blend almonds and coconut until texture is pasty (about 10min). Only after that, start adding the rest of ingredients for about 5 more minutes or until you reach the desired texture.

Enjoy over your favorite toast or bread—

Made by Holy Molly for her kitchen

05/09/2020

Maragaritas!!

Ingredients:
(1 serving)

2 oz mezcal or tequila
1 oz lime juice
1 oz grand marnier or orange liquor
1 tsp tajin
1 tsp chili lime seasoning
1 tsp tajin
1 tsp cayenne pepper
1 tsp maple syrup or agave
1 lemon wedge
Himalayan salt and tajin for the rim (I used tons!) 😉
Ice cubes (as much as you want ;))

Preparation:
Prep your glass rim (Himalayan salt + tajin) add ice cubes to taste and everything else!! Mix it all up!!
Add lemon wedge—
And the rest is history! LOl 😂

Enjoy responsibly!

Made by Holy Molly for

03/09/2020

Eggplant Bun less Salmon Burger

Two slices of eggplant
1 salmon burger
3-4 large Mushrooms in slices
1 large slice of tomato
1/4 part of a medium white sweet onion in slices
1 slice of cheese of your choice (I used jack pepper)
A handful of spinach
Salt and pepper to taste
2 fresh garlic heads finely sliced
1/2 tbs of coconut oil

Preparation:
Season eggplant with salt and pepper- add half of the coconut oil into the pan— cook it for about 3 minutes per side or until you see it’s done. Set it aside.

Add the other half of coconut oil into the pan, garlic slices, mushrooms and onions. Let them caramelize for about 3 minutes. Add spinach, salt and pepper to taste. Finally on one side of the same pan add the tomato slice. (I like it a little cooked in my burger). Let that cook for 2 minutes or less on medium heat. Set aside.
Start building your burger—

This is how I did mine:
One slice of eggplant on the bottom of the plate, followed by the tomato slice, cheese slice, onions, mushrooms, spinach, salmon burger and finally last slice of the eggplant.

I like to add tartar sauce and honey mustard on my salmon burger— but I only add it when I’m about to eat it.

Enjoy!

Made by Holy Molly for

02/09/2020

Shrimp and vegetables rice

Ingredients:
1 cup of rice of your choice
3-4 heads of fresh garlic
1/4 cup of cilantro
14 large shrimps cut in halves
3 cups of vegetables of your choice— I used:
1/2 eggplant chopped in cubes
1/2 orange bell pepper
1 medium carrot in long slices
1/4 of a large white sweet onion
10 cherry tomatoes cut in halves
A handful of spinach
1/2 tbs of coriander powder
1 tsp of ginger powder
1 tbs of coconut oil
1 cup of vegetable stock
1/4 cup of vegetable stock extra for vegetables
Salt and pepper to taste

Preparation:
Cook rice as you would normally do, but use vegetable stock. Set aside.
In a frying pan, add coconut oil, garlic heads in slices and onions. Let them cook until gold. Add the rest of your vegetables one at a time starting with the carrots, add 1/4 cup of vegetable stock, let carrots cook for a few minutes before adding the rest of vegetables. Add seasonings. Add shrimps- cook for 3 min.
Finally add tomatoes, cilantro and spinach at the very end. Add mix into the rice. Mix it well. Set aside.
Cover for 5 min.
Serve and Enjoy!!

Made by Holy Molly for

02/09/2020

Chia omelette with smoked salmon

Ingredients:
2 large eggs
1 tbs of chia seeds
4 mini slices of smoked salmon
Spinach to taste (I used a handful )
6 cherry tomatoes cut in halves
2 tbs of shredded cheese (I used jack pepper)
1 tsp of smoked paprika
1/2 tbs of cold-pressed coconut oil
Salt and pepper to taste

Preparation:
Whisk eggs, cheese, chia seeds and seasonings. In the meantime, have coconut oil melt in the frying pan. Pour egg mix into the pan, add spinach and tomatoes. Cook for about 3-5 min in low, add smoked salmon slices, fold omelette and turn off.

Enjoy!

Made by Holy Molly for

01/09/2020

Rainbow Plate

Ingredients:
15 asparagus strings
12 cherry tomatoes
4-5 large mushrooms
3 large fresh garlic heads in slices
1 tsp Everything Bagel season
1 tsp Smoked paprika
1 tbs of cold-pressed coconut oil

Preparation:
Put oil onto frying pan, add garlic, asparagus and other seasoning— let them cook for about 3min flipping them over once or twice. Add tomatoes in halves and mushrooms in slices. Wait 3-5 min before setting them aside. Enjoy!

Made by Holy Molly for

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