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Juliana Ureta

@juliana__kitchen

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Hi! My name is @julianauretaa, and this is my cooking journey!
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🍓 Chocolate Peanut Butter Strawberry Bites (Kid-Approved!) Ingredients: • 1 bar of 100% cacao chocolate • 6 oz fresh strawberries, chopped • 6 oz peanut butter (creamy or crunchy—your choice) • 1–2 tsp coconut oil (optional, for smoother chocolate) Instructions: 1. Line a small dish or tray with parchment paper. 2. Evenly scatter the chopped strawberries over the bottom of the dish. 3. Spoon or spread the peanut butter over the strawberries. 4. In a microwave-safe bowl (or using a double boiler), melt the chocolate with a splash of coconut oil until smooth. 5. Drizzle the melted chocolate over the strawberry-peanut butter mixture. 6. Freeze for at least 15 minutes (longer if you want it extra crispy). 7. Break or cut into chunks and serve chilled. ✨ Tip: Sweet, crunchy, and packed with goodness—these bites disappear fast! by @juliana__kitchen
🥒 Spicy Asian Cucumber Salad Cool, crisp cucumbers meet bold, spicy flavor in this easy and refreshing side dish. Ingredients: • 6 mini cucumbers (English or Persian), thinly sliced • 1 teaspoon salt • 2–3 garlic cloves, minced • 1–2 tablespoons soy sauce • 1 tablespoon rice vinegar • 1 teaspoon sesame oil • 1–2 teaspoons chili oil or chili crisp (to taste) • 1 teaspoon sugar or honey (optional) • 1 tablespoon toasted sesame seeds • 1 green onion, thinly sliced • Optional: crushed red pepper flakes or sliced Thai chili for extra heat ⸻ Instructions: 1. Prep the Cucumbers: Place sliced cucumbers in a bowl, sprinkle with salt, and toss. Let sit for 10–15 minutes to draw out excess moisture. Drain and gently pat dry. 2. Make the Dressing: In a separate bowl, combine garlic, soy sauce, rice vinegar, sesame oil, chili oil, and sugar or honey (if using). 3. Toss to Combine: Add the cucumbers to the dressing and mix until evenly coated. 4. Garnish: Sprinkle with toasted sesame seeds and sliced green onions. Add extra chili flakes or Thai chili if you like it extra spicy. 5. Chill & Serve: Let it chill in the fridge for 15–30 minutes for maximum flavor. by @juliana__kitchen
Healthy Snack Hack 🍫🍓🥜 This is my favorite way to satisfy my kids’ sweet tooth—naturally! It’s quick, delicious, and packed with good stuff they actually love. Ingredients: • 1 bar of 100% cacao chocolate • 6 oz fresh raspberries • 6 oz shelled pistachios Instructions: 1. Add the raspberries and pistachios to a small bowl or dish. 2. Melt the chocolate with a splash of coconut oil (or any oil you prefer) until smooth. 3. Drizzle the melted chocolate over the raspberry-pistachio mix. 4. Freeze for at least 15 minutes. The longer it chills, the crispier it gets! Sweet, crunchy, and full of flavor—this snack disappears fast. Enjoy! by @juliana__kitchen
Fresh from the ground and straight to the soul🌿🥬 by @juliana__kitchen
Every bee has a role. Every flower has a purpose. Respect nature’s balance 💚💚 by @juliana__kitchen
🌈 Rainbow Carrot Ribbon Salad with Chili Crisp 🥕 Ingredients: • 8–9 medium rainbow carrots (about 1.25 lb), peeled into ribbons • 2 green onions, thinly sliced • 2 cloves garlic, finely grated or mashed • 1 tablespoon toasted sesame seeds (plus extra for garnish) • 1 tablespoon chili crisp oil • 1 tablespoon soy sauce • 1 tablespoon rice vinegar • 2–3 teaspoons toasted sesame oil Instructions (revised): 1. Prepare the Carrots: Use a vegetable peeler to shave the peeled carrots into thin ribbons. Place them in a large mixing bowl. 2. Add the Flavor: Add the garlic, chili crisp oil, soy sauce, rice vinegar, and toasted sesame oil directly to the bowl with the carrot ribbons. Then add the green onions and toasted sesame seeds. 3. Toss the Salad: Gently toss everything together until the carrots are well coated and the flavors are evenly distributed. 4. Serve: Transfer to a serving dish. Garnish with extra sesame seeds and a touch more chili crisp, if desired. 5. Optional: Let sit for 5–10 minutes before serving to allow the flavors to develop. by @juliana__kitchen
Avocado 🥑 Rice Cake ❤️💛 Ingredients: • 1 ripe avocado • 1/2 lemon (juiced) • Sea salt (to taste) • Black pepper (to taste) • Drizzle of olive oil • Pinch of chili flakes • 1–2 rice cakes • Optional: your favorite vegetable toppings (e.g. cherry tomatoes, cucumber, radish, sprouts) Instructions: 1. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. 2. Add the lemon juice and mash the avocado with a fork to your preferred consistency. 3. Season with sea salt, black pepper, a drizzle of olive oil, and a pinch of chili flakes. 4. Spread the mashed avocado over the rice cakes. 5. Top with your favorite fresh vegetables or mix-ins. 6. Serve immediately and enjoy! by @juliana__kitchen
Crispy Kale Chips 🥬 Ingredients: • 1 bunch of kale • 1–2 tablespoons olive oil • 1/2 teaspoon sea salt (or to taste) • Optional: garlic powder, paprika, chili flakes, or parmesan ⸻ Instructions: 1. Preheat oven to 300°F (150°C). Lower temperatures help prevent burning. 2. Prepare the kale: • Wash thoroughly and dry completely (use a salad spinner or pat with towels). • Remove the tough stems and tear leaves into bite-size pieces. 3. Season: • Place kale in a large tray. • Drizzle with olive oil and toss well to coat evenly. • Sprinkle with sea salt and any optional seasonings. 4. Bake: • Spread kale in a single layer on a baking sheet (use parchment paper if desired). • Bake for 20 minutes, turning once halfway through. • Chips should be crisp but not brown. 5. Cool and serve: • Let them cool on the baking sheet for a few minutes—they’ll crisp up more as they cool. • Enjoy right away for best texture. ⸻ Storage Tip: Store leftover chips in an airtight container at room temperature for up to 2–3 days. If they soften, re-crisp in the oven for a few minutes. by @juliana__kitchen
Obsessed with this Frozen Blueberry Almond Butter Chocolate Bark 🫐! Ingredients: • 1 bar (100%) cacao chocolate • 6 oz fresh blueberries • 6 oz almond butter • 3 oz almonds (crunchy variety of your choice) • 1–2 tsp coconut oil (optional, for smoother chocolate) ⸻ Instructions: 1. Line a small dish or tray with parchment paper. 2. Spread the almond butter evenly across the bottom of the dish. 3. Distribute the fresh blueberries on top of the almond butter. 4. In a microwave-safe bowl or using a double boiler, melt the chocolate with the coconut oil (if using) until smooth. 5. Drizzle the melted chocolate evenly over the blueberry and almond butter layers. 6. Sprinkle the almonds on top for added crunch. 7. Freeze for at least 15 minutes, or longer if you’d like a firmer texture. 8. Once set, break or cut into chunks. Serve chilled and enjoy! by @juliana__kitchen
Easy One-Pot Coconut Chickpea Curry 🥥 Ingredients • Onion • Garlic • Curry Powder • Red Pepper Flakes • Diced Cherry Tomatoes • Chickpeas • Coconut Milk • Cilantro • Lime • Salt & Pepper • Oil ⸻ Instructions 1. Heat oil in a large pot over medium heat. Once hot, add the onion and sauté until translucent. Add the garlic and cook until fragrant. 2. Stir in the curry powder and red pepper flakes. Cook for 30–60 seconds, until aromatic. 3. Add the diced cherry tomatoes, chickpeas, coconut milk, and a pinch of salt. Increase the heat to bring the mixture to a high simmer, then cover and reduce to a gentle simmer. Cook for 10 minutes, stirring occasionally. 4. Remove the lid and continue to simmer for another 5 minutes to allow the mixture to thicken slightly. 5. Take the pot off the heat. Stir in fresh lime juice and top with chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. by @juliana__kitchen
Quick Vegan Scrambled Tofu Ingredients • 14 oz extra-firm tofu, drained & crumbled • 2 tbsp olive oil • 2 tsp turmeric • ½ tsp sea salt • ½ tsp black pepper • 6 oz spinach • 6 oz cherry tomatoes, halved Instructions 1. Heat 1 tbsp olive oil in a pan, add crumbled tofu. 2. Stir in turmeric, salt, and pepper. Cook 5–6 min. 3. Push tofu aside, add 1 tbsp oil, then spinach & tomatoes. 4. Cook until spinach wilts. Mix everything together. 5. Serve warm by @juliana__kitchen
Regularly eating green vegetables can help reduce inflammation and support heart and brain health. #veganrecipes #inflammationrelief #greenjuicelover #healthylifestyle by @juliana__kitchen

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