Delicious and Healthy Cinco de Mayo Recipes

Happy Cinco de Mayo!  I’m not Mexican, but Mexican food is by far one of my favorite types of food because there are so many healthy ways to prepare it (and if it was up to me, I would eat guacamole for breakfast, lunch and dinner…love it!)

There will be no margaritas for me this year (I’m 7 months pregnant right now), but the following recipes are ones my family and I enjoy all year round.

Taco Seasoning from Allrecipes.com

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt     <--- This is what I like
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

I love this seasoning and use it for ground beef, buffalo, turkey and have even use it on chicken breasts for the grill.  Absolutely delicious and much tastier and more natural than any of the packaged taco seasoning mixes I’ve found.

Mojito Marinade  EatingWell.com
Mojitos are not Mexican, they are actually Cuban, but this delicious marinade can be used any time of the year on any light meat or seafood.  

Ingredients

• 2 shallots, peeled and trimmed
• 1/4 cup coarsely chopped fresh mint
• 1/4 cup rum
• 1 tablespoon freshly grated lime zest
• 1/2 cup lime juice
• 3 tablespoons raw honey
• 2 tablespoons coconut oil    <--- This is what I trust
• 1 tablespoon kosher salt

I love this marinade on chicken and different types of white fish (tilapia, flounder).  Be sure to cook it long enough for the alcohol in the rum to cook off.

Asparagus Salsa  TasteofHome.com
I absolutely LOVE asparagus (and so does my son).  I’ve made this salsa for a few family get-togethers and people love this interesting twist on the usual salsa.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 cup chopped seeded tomatoes
• 1/2 cup finely chopped onion
• 1 small jalapeno pepper, seeded and finely chopped
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt     <--- Celtic Sea Salt is what I use

Directions

1. Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water.
2. In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. I serve salsa (and guacamole) with cucumber slices and baby carrots instead of tortilla chips.

Enjoy these delicious recipes and remember, it does not need to be Cinco de Mayo to enjoy them!


In health and happiness,



Isabel De Los Rios
Certified Nutritionist
Certified Exercise Specialist
Author of TheDietSolutionProgram.com

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