!Hola Familia!

Hi ,

Happy July 1st and 4th of July (adelantadas)!! Do you have any plans yet? Or any vacations coming up? For the first time in a long time, I don’t have any plans for the 4th of July. I’m sure something will come up as there will be many places to sit and watch some fireworks. 

This past June kinda flew by didn’t it? I don’t know what it is, but something about this year feels like it’s going by in such a hurry. It’s very odd and I can’t explain it. I don’t know, maybe it’s just my perspective due to the nature of the business. 

Since we are talking about time flying by... how about Christmas in July?!?!

I decided to do something crazy this month. Well not that crazy, more like FUN!

I had some holiday boxes left over and since it’s not as many as I’d need for the holidays, I was wondering; what can I do with them? Light bulb!! Christmas in July!!

Today I’ll be announcing on my socials, however as an email insider you get first dibs! I have only have100 boxes available, so act fast if you're interested. 

Here’s what the box will include: 

• 1 Savory Spice Mix, perfect for pernil, pavochón, grilled meat, vegetables and more.
• 1 Healthy Rican Sazón, needed in almost every dish we make.
• 1 Healthy Rican Sofrito, to use in everything, rice, beans, potatoes, veggies, or make a dressing for salads and even pasta salad.
• 1 Annatto Seeds with garlic and peppercorns, to make the aceite de achiote needed for pasteles, alcapurrias, rice and more…
• Plus, we’ll include a QR code (special link) where you can find many recipes all in one place, and FREE stickers!!
• All in shipped in our beautiful Holiday Box for only $27.99 

Get yours here! 

Help!! Savory Spice Mix - Name Change?

Can you help? I’ve noticed that the name Savory Spice Mix just doesn't resonate with a lot of people. Some think it's spicy (hot), while others just don't know what it's for or the difference between the Adobo.

Will you help me choose a new name? Just follow this link and answer one question. It’ll literally take less than a minute. I would really appreciate it. 

https://forms.gle/8FLK1aoaWmf5UfWb9

Recipe of the Month: Pinchos de Cerdo (Pork Shish-Kebabs) 

Did you see my last Tasty Thursday and the following posts? I made Pinchos de Cerdo for the 1st time, and they were delicious!! While I didn’t post the full recipe because it was an exclusive recipe for the Flavrs.App, I will share with you. 

Here you go! 

Ingredients:

2 lbs pork loin 

3 garlic cloves, minced

1 tbsp fresh sofrito

1 tbsp Healthy Rican Adobo

2 tsp Healthy Rican Sazón

Splash of vinegar

1 large yellow onion

2 large green or red bell peppers

Shish kabobs sticks

BBQ sauce of choice

Orange or peach jam, optional

Directions:

Cut the pork into square pieces. Approximately 2 inches thick. Cut off the fat (white chunks) if needed. Add chunks to a large bowl.

Season the meat thoroughly with the adobo, sazón, garlic and sofrito. If you do not have Healthy Rican products, you can order online, or add salt, pepper, and garlic powder to taste. For better flavor, allow the meat to marinate a few hours before cooking. 

Chop the onions and peppers into approximately 1-2 inch squares.

Prepare the pinchos/shish kabobs by adding a chunk of meat, one slice of each of the onion and pepper, and repeat the process until the stick is full (about 4-5 pieces of meat on each stick). 

Cook on a charcoal or gas grill on medium/low heat to avoid burning. Slight burning might occur on the outside, especially when cooking with charcoal. That is why low heat is recommended to allow the meat to cook thoroughly.

Depending on the thickness of the meat, it will take approximately 45 mins to cook. The thinner you cut the meat, the faster it cooks. Make sure the internal temperature of the meat is a minimum of 145F degrees.

For a sweet and savory flavor, mix the BBQ sauce with a fruit jam of choice.

Half way through, flip the pinchos, and add a layer of the BBQ sauce. Continue to add sauce, every time you flip the pinchos.

In order to prevent cross contamination, do not use the same utensils used to add the sauce onto the raw meat, onto the cooked meat.

Add the last layer of sauce right before serving.

Serve with a slice of “pan sobao”/bread of choice.

Enjoy!

Our Next Tasty Thursday

Save the date, our next live show is a Girls Night! I’ll be sharing a cocktail with a fellow Emprededora, as we share our journeys navigating entrepreneurship, how we focus on supporting other women and more. Just FYI, it will be in Spanish. 

Puerto Rican Festival of Manasas, VA 

It was great meeting so many new faces, and welcoming so many to the Healthy Rican Familia (in person). Plus got to hang out with some of my favorite social media influencers like mis amigos de Sabor with Love and their friends.

Keep an eye out mid-July as I will be rolling out the bi-monthly newsletters and see how it goes. I just don’t want you to miss out on anything and think bi-weekly or even short weekly updates might be a better option. We will try it out and see if it's the best option.

Since your feedback is important to me, feel free to reply at any time and let me know what you think. 

Hasta la proxima!!

That’s all for now guys. As always thank you for your continued support. I truly do appreciate it. For more delicious recipes you can head over to my blog, check out the recipes that are there and don’t forget to drop me a line. I love chatting with you. 

I appreciate you! 

Wishing you much love, health, and happiness,

Mayra Luz Colón

Founder of Nutrition Dork LLC & Healthy Rican

Author of Healthy Rican: Put the Latin Spice in your Healthy Life! 

P.S. Thanks for taking the time to connect with me. As always, our promise to you is that we do not spam or send an unnecessary amount of emails. If at any moment, it's not working out for you, no hard feelings! Just unsubscribe below. We'll always be here if you change your mind. :)