Clamato products

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.This content is intended for readers who are 21 and over. #40DaysOfFlavor

Growing up, Lent was always observed in my household. This required my family to indulge in fish Fridays and/or a meatless diet all together. It was also an opportunity to “convivir” or come together for not only dining, but also creating. I remember my mami making sofrito days before to prepare. I’d sit patiently in the kitchen and take notes of everything she was putting together. Even if it was only Friday, it was a day we all sat at the dining table together to talk, rejoice and eat. With Lent in full swing, I have fish at the top of my list when heading to the grocery store.

The fun thing about fish is there are so many different ways to make it and even more side dishes and drinks to pair it with it. Since I recently moved away from home, I’ve been making recipes that remind me of home as much as possible. This has meant making my mother’s signature sofrito recipe that I use in most of my dishes, especially as a quick marinade. With a desire to make something fun for a Friday night with friends, I opted for Micheladas and crispy tacos in a chipotle sauce. Getting my new friends to come together as I did at home, was all the nostalgia I needed. I quickly ran over to Walmart to prepare for the evening.

I knew I couldn’t leave without picking up a bottle of Clamato® Tomato Cocktail to make the perfect Micheladas. This spicy and savory cocktail was going to impress my guest and give their Bloody Mary recipes a run for their money. With a few limes in tow, all my ingredients and the 64oz bottle of Clamato which is perfect for groups, I was ready. I picked up a few flour tortillas, tilapia and the ingredients for my chipotle sauce. It was going to be a taco night at my house.

For more Clamato recipe inspiration, check out this website!

Before making the Michelada’s, I seasoned the fish and added some sofrito to the mix to let it marinate in the fridge. Once I brought out the Clamato, everyone knew what was about to happen. I graced my plate with salt and lined up the rim of each glass with the lime before dipping. Then, mixed in the soy sauce, Worcestershire sauce, hot sauce and limes before adding the Clamato. It’s completely your choice when it comes to deciding which brand to use, but to top off the drink, I added a Mexican beer to the glasses and served it to my guests. Now that everyone was happily enjoying the Micheladas, it was time to get the tacos ready.

A great way to get your guest involved in the process is to have them help with toppings. Together, my friends cut up the lettuce, cilantro, and diced a few tomatoes to be set aside for later. The chipotle sauce was made from mayonnaise, lime, garlic and chili peppers which can be refrigerated until ready.

Since the fish had time to sit in the juices of the seasonings, it was ready to go into the batter and off to the frying pan. Once crisp, I plopped them into warm tortillas, but not before lathering the inside of the tortillas with the chipotle sauce and toppings. As soon as one of my guests pulled the additional Clamato out of the fridge for another round of Micheladas and we sat down to eat, it started to feel like home again.


For the Micheladas:

6 dashes of Worcestershire sauce

6 dashes of soy sauce

12 dashes hot sauce

64 oz. of Clamato® Tomato Cocktail

2 12 oz. bottles of beer

2 limes

For the Chipotle Sauce:

3/4 cup of mayonnaise.

2 table spoons of lime juice

1 large garlic clove

3 Chipotle Chiles (canned)

For the Tacos:

1 pound of Tilapia, cut into strips

Vegetable Oil (for frying)

1 pack of flour tortillas (warmed)

For the Batter:

A cup of All purpose flour

Half a teaspoon of pepper

A teaspoon of salt

1 Cup of beer or 1 Cup of Milk (use of beer is optional)


Completely your choice. We used a head of lettuce, cilantro and 6 red tomatoes.



Toss the lettuce and tomatoes with or without the cilantro in a medium size bowl and set aside.

Season the fish and set aside to prepare the sauce. In a food processor, add the chipotle chiles, mayonnaise, garlic and lime juice and blend until smooth. Set aside or refrigerate.

Mix the salt, pepper, flour and start to add the milk or beer and whisk until smooth. Set aside

Add the vegetable oil to a medium-sized skillet over medium heat. While the pan is heating up, warm your tortilla’s according to the directions on the back of the bag. You can also start to dip the fish in the batter and start adding it to the pan till it’s fried golden brown and cooked through. Add the fish to a plate lined with paper towels to drain.

Lather each warmed tortilla with chipotle sauce and any other toppings desired. Lay your pieces of fish inside your tortillas and serve.


Combine the soy sauce, lime juice, Worcestershire sauce and hot sauce in your serving pitcher. Add 5 cups of the Clamato juice and serve in glasses. Top each glass with beer to finish.

St Roch Market

St Roch Market
Photo by St Roch Market.

New Orleans has some of the best food in the U.S., that’s not even up for debate. One of the things that attracted me to New Orleans was St. Roch Market. Serving as a hub for entrepreneurship, but still functioning like a restaurant.

The Space

St. Roch Market is the result of a revitalization project after Hurricane Katrina. The market was pretty much in ruins as the hurricane left it open to vandalism and excessive flooding. Afterwards, the city granted Bayou Street LLC access to lease the space after a $3.6 million renovation. It now serves somewhat as an incubator space at the end of Claude Avenue. Best of all, there are a variety of options and never a wait, which is ideal if you’re walking from the French quarter.

St Roch market chipotle tinga taco

In addition to the number of businesses supported there, they also feature communal seating and a bar. If the weather is good, you can even sit outside. Up and down the corridor on both the left and right side, you’ll find a number of businesses. The seating runs down the middle and the service staff is extremely attentive. There’s even a merchandise booth in the far right corner of the market. Just incase you’re in the mood to take a piece of New Orleans home with you.

St Roch Market Vendor

The Food

Since St. Roch Market offers space temporarily, vendors do have to apply to be invited to sell  their merchandise and are on a rotating schedule. They allow about 13 vendors at a time. Currently, you can find La Mezcla Mexicana, Good Bird and T2 Streetfood featured in the market, just to name a few. Everything from salad bowls to chiptole pork tinga tacos are served, plus dessert. It might be safe to say that there won’t be a craving left to satisfy when you walk out of here. Next time you’re in NOLA, take a stroll down and eat for yourself.

St. Roch Market Salad

Healthy Lunch

The New Year is here and everyone is trying to burn off those holiday indulgences in the gym. Not to mention all the champagne we popped to bring in 2018. It almost feels like an easy fix to commit to leg day this week and boom, all problems solved. Sure, committing to your new regimen is a start, but it’s half the battle. You know something deep down that’s the true game changer? Your eating habits.

Brussel Sprouts

So, in between googling for meal prep recipes and trying to figure out when you’ll have time to grocery shop, eat out. We’ve compiled five healthy options in New York City that are not only delicious, but keep you on track with your body goals.


The Little Beet

DIY your way into the Little Beet and make your own protein plate to go. With a number options, made fresh, you’ll find it hard to decide what to leave with. They have locations all over the city, which makes it easy to meet up with friends who you’re trying to convince to eat clean.

135 W 50th St, New York, NY 10020,


After a run, you won’t regret stopping into Atla. Their menu is one to brag about with flaxseed chilaquiles and their guacamole goat cheese toast. Lunch here is light and won’t have you compromising your recent workout.

372 Lafayette Street,  New York, NY 10012,

Healthy Lunch

By Chloe

By Chloe makes being vegan look like a dream. With a menu that has everything from burgers to brunch fare, you’ll definitely be in for a treat on your first visit and all the ones to follow. 

185 Bleeker St., New York, NY 10012,

Healthy restaurant

Late Night

Superiority Burger

Going out can become our enemy once hunger settles in and the food options are slim in the city. However, you can count on Superiority’s complete vegetarian menu with options for vegans too. Who doesn’t want to bite into their Mega Mouth burger at 2 a.m. and not feel bad about it on abs day?

430 E. 9th St., New York, NY, 10009,

Van Leeuwen

One of the biggest issues people face when trying to switch up their diet is experiencing a lack of flavor in their new choices. While you won’t be having ice cream all the time, when you are indulging, you’ll want to consider healthier options. Van Leeuwen is changing the game with ice cream made of organic coconut milk and house-made cashew milk, leaving the dairy out your diet. You won’t even be able to tell the difference from their vegan ice cream so might as well treat yourself.

204 Wythe Ave, Brooklyn, NY 11249,


Van Leeuwen
You won’t regret this indulgence! Van Leeuwen serves vegan friendly ice cream in dozens of flavors.

Cheat day is about to start looking very different for you, but your body will thank you for it!

Honorable Mentions: Dudley’s, Nix, Sweet Green

Square 1682 Burger

Philadelphia is really known for BYOB Brunch spots but we happen to be in the company of a few locations like Square 1682 that don’t mind pouring you a mimosa or three. Conveniently located at the corner of 17th street, you can even pop down to Federal Donuts after like we did. Square1682 really has style, featuring high ceilings and connected to Kimpton Hotel making it an easy choice for those looking to stay in the neighborhood.

Square 1682 Menu

Though a reservation is always recommended, you won’t really need one here if you’re traveling with a small party. To start, we ordered the sangria pitchers which are more than enough for a party of two. They also have a variety of cocktails available and your standard mixes from the bar.

Square 1682 Burger
Photo by Nicolette Harrington.

The Food

In was in the mood for something hearty and filling. So, I ordered the burger with the smoked pecanwood bacon, onions and sharp cabot cheddar. The meal came with a salad which had a light, refreshing dressing. On my burger, I was concerned that the cheese would be far too overpowering but it turned out to be the perfect blend of flavors. The burger is also the messier option but you can always opt for something cleaner like their frittata.

Casandra Rosario at Square 1682

Besides the food, I loved how invited and comfortable the place was. There wasn’t any pressure to leave and the windows give you a great view if you’re into people watching. I did notice that larger parties began to crowd the restaurant in the late afternoon, so arrive early.

Square 1682 Frittata
Square 1682’s frittata topped with loads of in season veggies. Photo by Nicolette Harrington.

Be sure put this on your to eat list for the next time you’re Traveling While Hungry to Philadelphia. In the meantime, share your favorite Philly spot in the comments below!


Oven Baked Pork Chops

This post is sponsored by the National Pork Board, however, opinions expressed are my own.

Mentally, we should all start preparing ourselves for the new year. New me memes that will begin infiltrating our timelines soon enough. One thing that I’m not giving up in the new year, is pork. In fact, I’m committing to finding healthier ways to consume it and create with it in my kitchen. What I love about pork, are the various forms it comes in which just opens up the possibilities. From pork loin, to pork chops, you can have whatever you like and if getting what you truly want is in your resolutions, then look no further.

There’s nothing better than a good ole rub/marinade to get your chops juicy and golden with items you likely already have in your kitchen. Throw in some baked potatoes and you’ll be dining in no time. What I love about this recipe is that it’s low maintenance, super easy to make and delicious.

The Process

You can choose to make your own rub, or use ours. Allow your pork sit in the seasoning overnight in the freezer. This helps when you want to save some for another time. However, if you opt for a non-marinade, it’ll still have plenty of flavor. I left my chops in overnight for the added goodness. The next day, I pre-heated my oven to 400 degrees before baking.

Pork Chops

The potatoes you’ll want to cook at the same time so be sure to purchase small ones so that it all cooks in the same amount of time. I purchased red potatoes. Feel free to use white ones as well. I halved the potatoes and tossed them in the oven early to get them started. Give yourself enough time for them to cook thoroughly.

Red potatoes

Seasoned Red potatoes

After about 15 minutes, I added the pork chops and cooked them for about 15 minutes before I turned them over. If you have any rub left, this is a good time to add some more. Let the chops cook for another 15 minutes or until they are cooked through. I chose to serve this dish with a spring mix of greens and viola! I’m sure you’ll be drooling by now and happy the New Year version of yourself doesn’t have to give up everything you love. Let us know how the recipe turns out for you in the comments below.

Oven Baked Pork Chops

Oven Baked Pork Chops Ingredients

Oven Baked Pork Chops Directions


Tai Pei Orange Chicken

This post was sponsored Tai Pei, all opinions expressed in my post are my own.

Thanksgiving is coming up and I find myself running around with less and less time for my essential meals of the day. To stay on track with my schedule, I grab a Tai Pei meal from the frozen food aisle of the super market. I decided to pick up Tai Pei’s Orange Chicken entree today for a quick lunch and I have to admit, it’s my favorite so far.

tai pei orange chicken

I excitedly heat up the meal, the bright packaging was so enticing. The fact that it’s quick and simple to heat up in the same packaging, certainly helps as well. When I’m on the go, there’s little time for fixing plates; I just want to eat. I’m a huge fan of Asian food, so, I’m always looking forward to trying a new entree from Tai Pei. There are so many options to choose from, but it really does depend on what your local supermarket is carrying. I go to a different supermarket each time to make sure I’m experiencing large variety Tai Pei offers. Before heading to the store, I use Tai Pei’s store locator so I know what to expect upon arrival.

The orange chicken entree consist of breaded white meat chicken, vegetables and fried rice in an citrus-flavored sauce. I warmed it up for about five minutes in the container. Then, I let it cool for about two minutes before digging in. I peaked into the container during the cooking process. I was pleasantly surprised by the amount of chicken I saw.

The portion size on this dish is perfect. It’s just enough for one with plenty of chicken and rice making it a filling meal. I definitely felt a hit of heat at the end of the dish, which surprised me. I love spicy foods and this one was just so flavorful all the way to the end. I’m not big on vegetables but Tai Pei makes it easy to consume because of the sauces they use and how fresh the ingredients taste. This might have been the first time I ate all my carrots. My mother would be so proud.

The best part is that you too can have Tai Pei in your freezer this weekend after a busy holiday season. If you love Asian food or Fried Rice, then it should be your only solution on the go.