Cristy's Kitchen

06/08/2026

Six years ago, when we first opened the doors of our restaurant, one of our very first customers was a family who faithfully came every Saturday to share lunch together—a wonderful couple and two of their adult daughters. Before long, they became so much more than customers; they became family.

Through the years, David and Bonnie have stood by our side during some of our hardest moments. They have always shown up with unwavering support, generosity, and the kind of love that comes from truly good hearts. They are the kind of people who not only believe in God but live their lives every day as an example of compassion, faith, and selflessness.

Today, they need our help.

Over the past several months, David, who is about to celebrate his 80th birthday, has faced one challenge after another. He first suffered a broken back, followed by a broken clavicle. Multiple hospital stays left the family with overwhelming medical bills. Then came the devastating diagnosis: Stage 4 lung cancer.

As if that wasn’t enough, just a few days ago, David suffered multiple strokes and a severe urinary tract infection, leaving him hospitalized once again.

Despite it all, David remains strong, alert, and determined to keep fighting. He is experiencing some short-term memory loss and weakness in one leg, but considering everything he has endured, his resilience is nothing short of remarkable.

The emotional and physical toll on Bonnie and their family is already immense. The last thing they should have to worry about is how they will pay for the care David needs.

I am asking our community, our friends, and anyone whose heart is moved by their story to please help. No donation is too small, and every contribution will help ease the financial burden on this beautiful family as they focus on David’s recovery and his battle against cancer.

David and Bonnie have spent their lives caring for others. Now it’s our turn to care for them.

From the bottom of my heart, thank you for your kindness, your prayers, and your support.

Please consider donating through this link and sharing this post to help us reach others who may be willing to help:

My dad, David, was just diagnosed with stage 4 lung cancer this week. This past week,… Tricia LaFrance needs your support for Support David’s Cancer Treatment

05/04/2026

I’m honestly amazed that such a powerful ingredient like yacon syrup isn’t commonly used in everyday medicine—and the reason is simple: most doctors don’t even know it exists, despite the growing number of scientific studies supporting its benefits (something Peruvians have known for centuries, because we’ve been using it for generations).

Yacon syrup is more than a sweetener—it’s a functional food with real physiological effects. It’s naturally rich in fructooligosaccharides (FOS), a prebiotic fiber that feeds beneficial gut bacteria, helping improve digestion, support a healthier microbiome, and increase the production of short-chain fatty acids like butyrate, which play a key role in reducing inflammation and supporting metabolic health.

Clinical studies have shown that yacon can help lower post-meal blood sugar and insulin levels, making it a more stable option for the body compared to traditional sweeteners. With consistent use, it has also been associated with increased satiety, improved intestinal transit, and better metabolic markers, including reductions in fasting insulin and LDL cholesterol. In specific populations, long-term intake has been linked to reductions in body weight and waist circumference—likely through its effects on appetite regulation and gut health. This is not about empty sweetness—it’s about choosing something that actively supports how your body regulates energy, digestion, and balance.

If you want to know where to find it, go to my bio and click on Cristy’s Amazon Page.

05/02/2026

My daughter Julieta is a natural-born artist, but what truly makes her work special is the passion she pours into it. For her, it’s not just about a painting being “pretty” or using perfect technique; it’s about the emotion, love, passion, and meaning she expresses through each piece.

She illustrated my cookbook, but since then, she has not only grown as an artist, but also as a person—she has matured, her heart has blossomed in incredible ways, and her art has flourished to the point where today she is applauded at school, recognized by her teachers, and actively creating the future she dreams of. And as her mother, that fills me with pride and emotion.

I always say that our children are here to teach us. Sometimes we believe that as parents our job is to teach them, but the truth is, they are our greatest teachers. Her dedication and passion for what she does leave me speechless—the sleepless nights working on her portfolio, the extra effort to excel in her other classes, her responsibility and discipline are truly admirable. Not every teenager (or adult) has that fire in their heart that drives them to pursue their dreams.

Recently, she entered a competition with more than 1,400 submissions from over 400 high schools, and today she was told that she is among the top 50 finalists. A true achievement and a beautiful recognition of her talent and hard work.

The competition is not over yet—it is still in the voting phase for the top places—but for me, she is already the winner.

I hope this serves you, as it does me, as a reminder that the future is built in the present, and the only way to achieve our dreams and goals is by acting with passion and allowing our hearts to guide us.

I love you, my daughter

03/16/2026

🥞Protein Pancakes: The Best Way to Enjoy a Sweet and Healthy Breakfast

I always say that a savory breakfast is the best way to start the day. But when you’re really craving something sweet and decadent in the morning, the best way to satisfy that craving is by making pancakes loaded with protein, fiber, and healthy fats.
This is a truly delicious recipe that you can also double and freeze for those “sweet” emergencies when you need something quick, nutritious, and comforting.

Protein Pancakes:

A serving of 3 pancakes provides 24 g of protein.
(14 pancakes)

Ingredients

5 eggs at room temperature, separated
70 g almond flour
30 g pumpkin seed protein
80 g ripe banana
30 g grass-fed collagen
25 g sacha inchi protein
10 g coconut flour
40 g arrowroot starch
1 tsp apple cider vinegar
1 tsp baking powder
½ tsp baking soda
110 g water
1 tsp pure vanilla extract
½ tsp cream of tartar

Preparation

Place all the ingredients in a blender, except for the egg whites and the cream of tartar. Blend until you obtain a smooth and silky batter.
Pour the mixture into a bowl and set aside.
In another bowl, add the egg whites and the cream of tartar and, using an electric mixer, beat until stiff peaks form.
Gently fold the whipped egg whites into the batter little by little, using folding motions to keep the mixture light and airy.
Heat a cast-iron skillet and add ½ teaspoon of coconut oil, spreading it evenly over the surface.
Using an ice cream scoop, place portions of the batter onto the skillet. Cover and cook over medium heat until the pancakes are golden.
Flip and cook on the other side until they are golden and firm.
Serve with almond butter and fresh fruit.

03/03/2026

Escabeche is a historic culinary technique that began as a method of preserving food in vinegar, oil, and spices before refrigeration existed. Its name comes from the Arabic *as-sikbāǧ*, with Persian roots in *sikbaj*, a vinegar-based stew. The technique was introduced to the Iberian Peninsula by the Arabs during the Middle Ages and later spread throughout Spain, where it was used to help fish and poultry last longer. Through Spanish expansion, escabeche reached the Americas, and in Peru it evolved into something more than preservation: local ingredients like ají peppers and regional flavors transformed it into a vibrant, deeply rooted family dish passed down through generations.

Fish Escabeche

100g cassava flour
4 lb cod
7 carrots
4 large yellow onions
4 bay leaves
1 tbsp diced garlic
6 allspice
1/2 cup beef tallow
1/2 cup extra virgin olive oil
200 g red wine vinegar
8 hard-boiled eggs
Kalamata Olives
Romaine lettuce
1 tbsp tapioca flour
Salt

🥣 Directions

⬇️ Read in comments

02/12/2026

Did you know that drinking this 20 minutes before a meal may help reduce post-meal glucose spikes and support steady energy levels?
This glorious medicinal drink is made with apple cider vinegar, blue butterfly pea flower, which is rich in antioxidants, lime juice, and sparkling water. Some studies show that regular consumption of ACV has been associated with lower fasting glucose and a reduction in HbA1c, which is a marker that reflects average blood sugar levels over several months.
A drink made with a purpose. And it’s a new addition to our menu.
Sip before you eat — and feel the difference. ✨

02/04/2026

“I don’t like eating out.”
I understand, neither do I.
But I hope that when you come to my kitchen,
you feel the love and care we put into every meal,
and that you understand that behind every recipe
there is a purpose,
a careful selection of ingredients,
so that you don’t just eat something delicious,
but also give your body the nutrients it needs.💚

01/15/2026

Because what you use at home matters—especially when your family is breathing it, touching it, and living in it. We’re already surrounded by enough chemicals these days—and the worst part is that we’ve normalized something that I promise you isn’t normal, isn’t healthy, and isn’t what we want to leave to the next generation. I know it’s almost impossible to escape every toxin, but if there are certain things we can change with our own hands… isn’t it worth trying?
In my newest article, I share 3 products I no longer buy (laundry detergent, glass cleaner, and hair gel) and the simple recipes I make instead—so I can control every ingredient, reduce unnecessary additives, and save money.

👉 Read it on my website (link in bio) in the “Notes from My Kitchen” section—and make the switch with me.

01/12/2026

You’re going to put this olive salad on everything—or even eat it by itself. If you love olives as much as I do, this combo is incredible on top of an avocado toast, over grilled chicken, mixed into a potato-and-mayo salad, or simply as a side for a steak. Just make sure you get some good organic olives—and if you can find Peruvian botija olives instead of Kalamata, it’ll be even better.

🌿 Ingredients

145 g Kalamata olives
145 g green olives (choose your favorites)
1 tbsp capers
1 shallot, finely chopped
72 g raisins
60 g toasted walnuts, chopped
27 g chopped parsley
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar (with the mother)
Salt and pepper, to taste
Chili flakes or Sicilian peperoncino

🥣 Directions

Add all ingredients to a bowl and mix well. Store in an airtight jar in the fridge for several days— the longer it marinates, the better it gets.

12/16/2025

Let’s make a healthy eggnog, but first let’s talk about its origin in medieval Europe. Posset was a drink made from milk curdled with eggs, sugar, spices, and a wine called sack. When the colonists arrived in America, they used local ingredients, so they replaced the wine with rum and other spirits, and it became a popular drink for celebrations and also for feeling better when they had a cold. Nowadays the evolution of posset has ended up on supermarket shelves as a mix of milk, ultra-processed sugar, gums, and flavorings. So let’s make a homemade, healthy version to honor that first recipe that comforted and warmed, the one grandmothers made to celebrate and to heal. And of course, we’ll do it dairy-free, alcohol-free, with maple syrup and spices that really warm your heart.

Healthy Eggnog

🌿 Ingredients

350 g coconut milk (homemade if possible)

52 g raw, unsalted cashews

240 g water

2 egg yolks

60 g pure maple syrup

1.65 g ground cinnamon

0.57 g ground nutmeg

0.57 g ground cloves

0.33 g ground allspice

1 ½ tsp pure vanilla extract

Pinch of salt

🥣 Directions

➡️ Place all the ingredients (except the egg yolks) in a blender and blend for at least one minute, or until there are no lumps.

➡️ Pour the mixture into a pot and, stirring gently with a whisk, heat it without letting it come to a boil.

➡️ Put the 2 yolks in a bowl and beat them well; add a few spoonfuls of the hot mixture little by little, stirring constantly, until the yolks are tempered.

➡️ Pour the yolk mixture back into the pot and return to the heat. Cook over medium heat, stirring constantly, until the mixture thickens.

➡️ Serve in a mug and sprinkle ground cinnamon on top.