Beet & Carrot Juice

Hello! my Islandtwister. We are back with one of the most powerful juice in a Haitian household. I did not know the importance of it back then until my late 20’s. If you are anemic, work night shift and not getting enough sleep, beets and carrot juice is the way to go. You can add carnation milk , coconut milk or drink it as it is. Beet and carrot are known to be good for high blood pressure, helps increase blood flow to the brain, good for the heart, Boost energy levels and so on. check out the recipe below and give it it try.

PS: New Blog every Tuesday.







 You will need

  • 6 medium beets  trimmed, peeled, cut into pieces
  •  3 large carrots trimmed, peeled, cut into pieces
  • 1 can of evaporate milc or coconut milk or milk of your (choice)
  • Now you can add sugar or  not but I like to add 1/2 cup of white sugar.

You’ll need a blender or a juicer,again your choice. if you don’t own a blender or a juicer (we got you) MyIslandtwist partnered with Amazon to bring you affordable household equipments. Click on the link below for an affordable blender and juice.


Place all ingredients in a blender and blend until smooth, place a fine mesh strainer over a large bowl and pour the juice over. Use a spoon to press the pulp down and squeeze all of the juice out. Add the sugar and milk,stir it well, add 2-4 ice cubes in a drinking glass pour the juice into the glass and enjoy!








Halloween drinks

Hello my Islandtwisters, I miss you all last week but Let me give my toddler the floor to tell each and everyone why I went Ghost last week (he literally staring at me). Talking about Ghost, we all know that Halloween is around the corner. I do not celebrate Halloween but I wanted to share some cool Halloween drinks, I find interesting. This is Pinterest inspired, if you like to try them for yourself you are so welcome to.

Kids friendly Halloween drinks

(Non alcoholic)

Alcoholic Halloween drinks

Comment below and tell me which one you would love to try or will be trying this year.



Pumpkin Barbecue Sauce

It’s pumpkin season. This year I wanted to try something new. I came across this picture by and got all excited. this is actually pumpkin barbecue sauce. I must have been living under a rock or another planet, I never heard such a thing, all I know is “I MUST TRY IT”. Sure enough I stop at my local grocery store and picked up a few items. I followed the recipe and when it was all done, my Gawrrddd . This was to die for. My chicken wings never tasted this good. Pumpkin barbecue sauce changed my life.



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How To Make Money Online


Don’t you just hate when you login into your Pinterest account and seeing these posters? How to make $600 a week or make $6000/month.When you do go check it out, half of the time it is not what you had expected. This is why I want you to read This. Maybe you want to find an easy way to make some extra cash on the side and so far you have not been successful on your search. As a stay-at-home mom, it took me days and nights to find ways to make extra cash just by using my Iphone. Here is the truth, Nothing in life is that easy. I am going to share Five ways you can make some cash on the side that is legit and no, you will not be making $6000 a month unless you find a way to use what about to share with you and add your own  creativity. Here are 5 ways to make money using your phone:

Ibotta: Before you shop, add rebates on great products by completing simple tasks.Buy the products you selected at any participating store. Don’t forget your receipt! Redeem your rebates by taking a photo of your receipt. We’ll match the items you  bought to the rebates you selected and give you the cash! Your cashback will be deposited into your Ibotta account within 48 hours.Plus you’ll get $10 for signing. click here to signup:


Ebate: Shop online with Ebates at your favorite stores.Get Cash Back on your orders. Get paid by check or PayPal—no fees, no forms. Click here to sign up:

 Checkout 51: Browse your offers, buy at any store! Upload your receipt Get cash back!

You can cash out once your account balance reaches $20.

Offerup: Sell your unwanted items on offer up and  Facebook Market. Have clothes your kids outgrew, you can sell them and make money.

Start a Blog :Start a Blog! what I love about technology nowadays, you can do anything using your phone. Start a Blog monetize it and be able to stay home with your little ones.

This was yours Truly Darline A.

Corn Flour Porridge (Labouyi Farine Maiz)

Courtesy of

Servings: 4 Total

Time:40 minutes


2 cups water, divided
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 cinnamon sticks
2 star anise
2 cups corn flour
1 lime, for zest
1 (12-oz) can evaporated milk
1 tablespoon unsalted butter


  1. Bring to a boil in large saucepan: 1 cup water, sugar, salt, vanilla, cinnamon sticks, and star anise, stirring occasionally. Place remaining 1 cup water in medium bowl; whisk in corn flour to form a smooth paste.
  2. Reduce heat to low. Slowly add paste to sugar mixture; cook 15 minutes, whisking occasionally. Zest/grate lime peel (no white; 1 teaspoon).
  3. Whisk in milk, butter, and zest; cook 8–10 minutes, stirring occasionally, or until hot and smooth. Let stand 10 minutes to cool before serving.


Beans and Rice (Diri ak Pwa)

Courtesy of

Total Time:
35 minutes
Active Time:
10 minutes


1 tablespoon olive oil
1 cup prediced yellow onions
1/2 teaspoon dried thyme
1 cup canned coconut milk
1 cup reduced-sodium chicken broth (or stock)
1 cup white rice
1 small Scotch bonnet (or habanero) pepper (whole)
1 (15.5-oz) can pinto (or red) beans, drained and rinsed
1 tablespoon unsalted butter
1/2 teaspoon black pepper


  1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then stir in onions and thyme; cook and stir 2–3 minutes or until onions soften.
  2. Stir in coconut milk and broth; bring to a boil, stirring occasionally. Stir in rice and the whole pepper. Cover and reduce heat to low; cook 18–20 minutes, without stirring, or until liquid is absorbed and rice is tender.
  3. Remove pan from heat. Gently stir in beans, butter, and black pepper. Cover and let stand 5 minutes to heat beans before serving.

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Corn Flour Shake (Akasan)

Courtesy of

Servings: 4 Total

Time: 20 minutes

  • 1/2 cup corn flour
  • 1 (12-oz) can evaporated milk
  • 3 star anise
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 cup sugar
  • 1 tsp vanilla extract


2 1/2 cups water, divided
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 star anise
1/2 cup corn flour
1 (12-oz) can evaporated milk
1 teaspoon vanilla extract


  1. Bring to a boil in large saucepan: 2 cups water, sugar, cinnamon, salt, and star anise. Place remaining 1/2 cup water in medium bowl; whisk in corn flour to form a smooth paste.
  2. Slowly add paste to boiling sugar mixture, whisking continuously until smooth; cook and whisk 4–6 minutes or until hot and slightly thickened.
  3. Remove star anise; whisk in milk and vanilla. Serve warm or chilled.

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Stewed Chicken (Poule en Sauce)

Courtesy of

Servings: 4
Total Time: about 1 hour
Active Time: 20 minutes


  • 4 chicken leg quarters (3 3/4 lb)
  • 1 tsp dried thyme
  • 2 Tbsp fresh Italian parsley
  • 1 lime, for juice
  • 1 medium red bell pepper
  • 2 tsp minced garlic
  • 1 cup prediced yellow onions
  • 1/2 cup reduced-sodium chicken broth (or stock)
  • 1 small Scotch bonnet (or habanero) pepper
  • 2 Tbsp tomato paste
  • 1 Tbsp olive oil
  • 1 Tbsp seasoned salt


2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon seasoned salt
1 teaspoon dried thyme
1 teaspoon black pepper
2 teaspoons minced garlic
4 chicken leg quarters (3 3/4 lb)
1 tablespoon olive oil
1 medium red bell pepper, sliced
1 lime, for juice
1 small Scotch bonnet (or habanero) pepper (whole)
1 cup prediced yellow onions
1/2 cup reduced-sodium chicken broth (or stock)
2 tablespoons tomato paste


  1. Chop parsley. Combine in large bowl: parsley, seasoned salt, thyme, black pepper, and garlic. Add chicken and toss to coat (wash hands). Let stand 15 minutes (or chill overnight) to marinate.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Add oil and chicken; cook 5–6 minutes on each side or until chicken has browned. Slice bell pepper (1 cup); squeeze lime for juice (1 tablespoon).
  3. Stir bell peppers, the whole Scotch bonnet pepper, onions, broth, tomato paste, and lime juice into chicken. Reduce heat to medium and cover; cook 25 minutes. Remove lid; simmer 8–10 minutes, stirring occasionally, and until chicken is 165°F. Serve.

Black Bean Soup (Sos Pwa Nwa)

Courtesy of


Servings: 8 Total

Time:40 minutes

  • 4 (15.25-oz) cans black beans
  • 1 cup coconut milk
  • 8 Tbsp fresh cilantro
  • 2 cups grape tomatoes
  • 1/2 tsp ground cloves
  • 1 (8.8-oz) pouch precooked white rice
  • 4 cups rdcd-sod chicken broth (or stock)
  • 8 Tbsp sour cream8 Tbsp sour cream
  • 1 tsp kosher salt
  • 1 Tbsp olive oil



4 (15.25-oz) cans black beans
4 cups reduced-sodium chicken broth (or stock)
1 tablespoon olive oil
1 cup coconut milk
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon ground cloves
1 (8.8-oz) pouch precooked white rice
2 cups grape tomatoes, halved
8 tablespoons fresh cilantro leaves
8 tablespoons sour cream


  1. Drain and rinse 3 cans of the beans. Place in blender with broth; blend until smooth. Strain puree through a fine mesh strainer; discard solids (if desired). Pour puree into large stockpot with remaining 1 can of beans (undrained).
  2. Place pot on medium heat. Stir in oil, coconut milk, salt, pepper, and cloves; bring to a simmer. Cover and simmer 30 minutes, stirring occasionally.
  3. Cook rice following package instructions. Halve tomatoes; remove cilantro leaves from stems. Serve soup over rice. Top with sour cream, tomatoes, and cilantro.

Pan-Fried Whole Fish (Poisson Frit)

Courtesy of


6 Total

Time: 2 1/2 hours

Active Time:30 minutes

  • 1–2 ribs celery
  • 6 cloves fresh garlic
  • 1/4 cup fresh Italian parsley
  • 4 limes, for juice
  • 1/2 cup presliced green onions
  • 1 red bell pepper
  • 2 cups reduced-sodium chicken broth (or stock)
  • 2 shallots
  • 1 small Scotch bonnet (or habanero) pepper
  • 3 lb whole red snapper
  • 1 yellow onion
  • 1/4 cup apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter


4 limes, for juice
6 cloves fresh garlic
1/2 cup presliced green onions, divided
1/4 cup fresh Italian parsley leaves
1/4 cup apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 lb whole red snapper
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1–2 ribs celery, thinly sliced
2 cups reduced-sodium chicken broth (or stock)
1 small Scotch bonnet (or habanero) pepper (whole)
2 shallots, finely chopped
1/2 cup unsalted butter, divided


  1. Squeeze limes for juice (4 tablespoons). Place in food processor bowl: garlic,1/4 cup green onions, parsley, and 1 tablespoon lime juice; process until blended. Place mixture in medium bowl; stir in vinegar, salt, and black pepper. Cut fish in half (if desired, for ease in handling) and place in shallow dish; rub with herb mixture (wash hands). Cover and chill 2 hours to marinate.
  2. Slice bell pepper, onion, and celery (1/2 cup each); place in large saucepan. Stir in broth, whole Scotch bonnet pepper, remaining 3 tablespoons lime juice, and 1/4 cup green onions; bring to a boil. Reduce heat to low; simmer while preparing fish.
  3. Preheat large, nonstick sauté pan on medium high 2–3 minutes. Melt 4 tablespoons butter, then add fish (with marinade); cook 5–7 minutes on each side and until fish is 145°F. Meanwhile, chop shallot. Remove fish from pan.
  4. Add remaining 4 tablespoons butter and shallots to same pan; cook and stir 2–3 minutes or until shallots have softened. Carefully pour in broth and vegetable mixture; cook and stir 5–7 minutes for flavors to blend. Serve sauce over fish. (CAUTION: Watch out for bones in the fish.)

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