Bilingual is Better

About: Ericka

Ericka Sánchez–Proudly born in Torreón, Coahuila Mexico, Ericka arrived in the United States in 1982 to El Paso, Texas. Her love of food began in her mom’s kitchen but flourished in a food photography studio where she assisted in food styling/design and photo shoots. Now a wife and a mom to a 2-year old toddler, Ericka launched her bilingual blog Nibbles & Feasts in 2010 as a guide to satiating food cravings through recipes and to share her restaurant recommendations and food events in Los Angeles.

http://nibblesandfeasts.com

Twitter: nibblesnfeasts

3 Back to School Lunches Your Kids Will Love

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Summer vacation is over and our back to school routine has once again taken over our lives.  Part of that routine involves parents taking the role of a nutritionist, chef and magician and packing a healthy lunch for the kids that is easy to prepare and fun to eat.  To add to that challenge, you must also use inexpensive staple foods in your home that are flavorful and nutritious. Below are three of my family’s favorite back to school lunches. Read More ...

Summer Fizzes for a Summer Fiesta

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Editor´s note:  We welcome Ericka Sanchez of NibblesandFeasts.com to the SpanglishBaby familia as our new The Culture of Food regular contributor.  We are loving her recipes already and so honored to have her. Fruity and naturally sweetened drinks are far superior to any fruit concentrate or soda.   Soda pop has been linked to obesity, which leads to other serious health problems.  By making your own sodas, you can limit your intake of sugar and chemicals while dazzling your kids with aRead More ...

Cooking, Eating, Learning + Entomatada Recipe

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Having a toddler doesn’t mean struggling at the dinner table every evening. I consider my two-year-old son Joaquin a pretty diverse eater. I know it sounds silly but we started his good eating habits at five months. His first solid food after cereal was avocado then frijoles then carrots…so on and so forth. A new food every week and it’s been working for us since. Don’t get me wrong, we still struggle with weird textures like broccoli florets or evenRead More ...

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