Skinny Fiesta: Mexican Cuisine Made Light. 

When it comes to losing and maintain weight you will need a lot of Healthy Recipes for Weight Loss. Choosing not to go out to eat and stay home and cook has many benefits such as saving money and keeping your weight in check. When dining, it’s too easy to eat foods you normally wouldn’t at home. Sometimes, you just have to makeover some recipes to make it fit into your new way of eating. It can be done and it can be just as delicious. I have found that the recipes can taste even better. They are also better for you.

It’s Cinco De Mayo and this day is usually an excuse for me to go out and drink (skinny) margaritas and eat chips and salsa. After struggling and fighting to keep my weight off, I have made a conscious choice to watch what I put into my mouth. That doesn’t mean I will never eat our drink again-it just means that in order to keep the weight off I have to keep the excuses in check. I really wanted to go out today and drink like a lot of people are doing. It’s Cinco De Mayo, which is a great excuse to eat Mexican cuisine and drink. But I had to get real. This isn’t a holiday for me. It isn’t something I want to truly celebrate. I was using it as an excuse to indulge. I was bummed as all the morning shows were preparing margaritas and enchiladas as I was sweating on the treadmill knowing I couldn’t do the same. But I let that feeling pass. I wasn’t missing out,I was making a chance. SACRIFICE must be made when it comes to keeping the weight off OR getting to your goal weight.  I decided to cook my own light Mexican cuisine. I know personally, eating out at restaurants tends to put on weight, and when I stay home I make better choices. It isn’t always the most exciting choice, but it yields the best results. Here are two light Cinco De Mayo dishes and I didn’t feel like I was missing out on anything.


 

Crockpot Turkey Tacos: I love tacos but I am gluten free now due to an allegery. I also am trying my best to avoid grains at all costs, so no brown rice or gluten free products. When eating “tacos” I use butter lettuce instead…aka Lacos. LOL. Seriously you wont miss the tortilla and you will save a ton of calories. It still tastes just as good.

  • 1 pound of organic ground turkey
  • 1 bell pepper
  • 1/2 cup of black or kidney beans
  • 1/2 cup of salsa
  • 1/4 red onion
  • Cilantro- about 4 TBSP
  • Taco Seasoning (make sure it’s low sodium). If you don’t have just add chili, salt, pepper, garlic

Directions:Throw all ingredients into crock pot and let simmer on low for 7-8 hours or high for 4-5 hours. Half way in between take a spatula break up the turkey and mix all the ingredients together. The longer this simmers the better it tastes as all the flavors come together. Taste towards the end, if it needs more seasoning be sure to add. Once done, serve with the butter lettuce. These leaves have proven to be the best for making Lacos.

Serves 4 or 2 with leftovers

 


 

Twice Baked Tostones: I love tostones because they do easily replace chips and they are gluten and grain free. Traditional tostones are fried…twice. I simply don eat fried food. So, I have decided to take a new healthy twist on this dish by baking them. Keep in mind, plantains are still high in carbs if you are counting or watching carbohydrate levels. It is a great alternative to chips because the texture is still crunchy and they are great for dipping into salsa and guacamole.  It is a whole food and isn’t processed like chips are, making this a better alternative to chips. Grain free living made easy. This is my favorite and I have it on high carb days.

  • 1-2 green plantains
  • Olive oil
  • Sea Salt
  • Garlic

Directions: Pre-heat oven to 420 degrees. Cut off ends of the plantain first, then cut down one side of the plantain. Peel the skin off as you would a banana. Note, skin will be thick and hard and will need to be cut. Once out of the skin, slice the plantain as you would a slice banana. Coat the pieces in 2 tablespoons of olive oil and bake at 420 for 10-12 minutes until the bottoms are brown. Take them out of the oven and use parchment paper and a glass or mug to flatten them. Once all of the plantains are smashed, add garlic and sea salt and bank again for another 12-15 minutes. They are down when they are slightly brown. Do not let them burn.

Look for firm, mature, deep green, well-formed plantains that feel heavy in hand. Do not buy overripe, damaged, split fruits, as they stay poor. Once at home, store them open at room temperature for up to 4-5 days.

Fun fact: plantains have more Vitamin A,C and potassium than bananas.

Baked Tostones

 


 

Then I added a low calorie drink-sparking water with lemon. The bubbles can remind you of champaign. LOL! It wasn’t so bad after all. Even my dog dolce wanted some. Hope you liked this easy Skinny Fiesta night. Let me know what your favorite Mexican dishes are. It can seem like you are missing out when others seem to be enjoying themselves eating out. But the truth is you are doing yourself a favor. Putting your healthy first will pay off.

 

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Gluten Free Grain Free Bread

After struggling with my weight for years I decided to consult with a top nutritionist. I have worked out for over 10 years have eaten pretty “healthy” (according to USDA standards) and I was perplexed.  My nutritionist recommended a food sensitivity test. After I got my results back I discovered that I have a gluten sensitivity which causes inflammation anytime I eat it. I have eaten wheat my entire life! No wonder I have struggled. It turns out many have a gluten sensitivity. If you want to learn more I suggest reading Wheat Belly or Grain Brain for extended research books by doctors who educate us on how grains and gluten take a toll on our heath. Inflammation and obesity go hand and hand and effect each other. If you want to learn more about how obesity causes the fat cell to become inflamed AND expand, you can read this medical study. With that being said, cutting out gluten and grains is something that I am choosing to do now after struggling with my weight for years despite calorie counting and exercise. It isn’t for weight loss specifically, but for over all health. I have discovered how easy it is to go gluten and grain free! You can still enjoy your favorite foods like bread and pizza, using nut and coconut flours. I like bread, I switched over to the gluten free bread but found it to be too processed and made with grains. So, I adapted and made this grain free and gluten free bread for mornings where I feel like having a slice of bread. If you are allergic to nuts this recipe will not work for you. But it worked for me and I am loving it.

Ingredients:

  • 1/2 cup almond milk
  • 5 large eggs + 2 egg whites
  • 4 teaspoons vinegar: apple cider preferred
  • 2 tablespoons Flaxseed
  • 1 tablespoon of organic grassfed butter
  • 2 cups organic whole raw cashews, about 1 bag.
  • 6 tablespoons coconut flour or arrowroot powder
  • 2 teaspoons of Aluminum Free baking soda or powder
  • 1 teaspoon sea salt
  • Optional: 1 TBSP of Raw Honey

Instructions: 

1. Pre-Heat oven to 320 degrees. Place a glass dish filled with 2 inches of water on the bottom rack. This will keep bread from drying or cracking.

2. Throw all of the ingredients into a high power blender. Run on high until thoroughly mixed. It will become thick and ready to pour into the bread loaf. If you need to scrape the sides to get all ingredients mixed, do so.

3. Pour bread batter into the bread pan and cook for 60-70 minutes. Use a clean toothpick inserted into the middle comes out clean. This will ensure the bread is done.

4. Allow bread to cool before slicing and eating.

Notes: this bread needs to be stored in the refrigerator and will last 4-5 days. Bread can be lightly toasted in oven.

Serving Size: 32 slices, 80 calories each.

Remember: This is made with nuts, high in calories! Eat sparingly. 1-2 slices a day is my max. It is a great replacement when you want toast in the morning with your eggs.

 

Gluten Free Grain Free Bread

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I recently found out through a food sensitivity test that I have a gluten sensitivity. That means anytime I consume gluten (wheat, rye, etc) I puff up and my body becomes inflamed. They say inflammation is the cause of weight gain-well there we go! A resolution maybe? I have eaten wheat my entire life thinking it was “healthy” and I was wrong. So I have been on a quest to completely remove gluten from my diet. I have found that a gluten free life isn’t hard and can be easy. On Sundays, I love to have a treat with my coffee. Instead of going out and grabbing a big NYC muffin, filled with wheat and tons of sugar, I make my own gluten free sugar free blueberry muffins. I like to control whats in my food and it make a big difference. Going gluten free doesn’t always mean you will see weight loss, but you may find that you feel better.

Gluten Free Oat Flour Blueberry Muffins-12 muffins

Ingredients

  • 3 Tbsp vegan butter or * sub coconut oil
  • 2 eggs
  • 5 Stevia packets
  • 1/2 cup almond milk
  • 1/2 cup greek yogurt
  • 2 tsp vanilla
  • 2 Tbsp of honey * optional
  • 2 Tbsp ground flax seed
  • 1 tsp of baking powder
  • 1/2 tsp sea salt
  • 2 cups of home made oat flour or gluten free all purpose flour
  • 1 cup of fresh blueberries

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl mix together all the wet ingredients (butter, eggs, honey, almond milk, greek yogurt, vanilla). You can use electric mixer on low or a whisk to all the ingredients together- be sure to get it to a smooth well beaten consistency.
  3. Mix all the dry ingredients (oat flour, flax, stevia,salt, baking powder) and combine with the wet ingredients.
  4. Gently fold in the blueberries.
  5. Prepare muffins tins by spraying muffin pan or using paper liners. Fill each one half way up.
  6. Bake for 20 minutes or until slightly golden.

*Because these are non-tradtional muffins they will not puff up or brown as much as normal muffins. However, the texture and flavor will be great at the end for a perfect healthy muffin.

To make this a complete breakfast add in hard boiled eggs or greek yogurt.

Note: If you are dairy free you can substitute all of the dairy with real coconut, almond or rice products. Just be sure to watch for the added sugar in some of these products.

Serving size: 1 muffin (of 12) Calories: 99 Fat: 5 grams Sugar: 4 grams/2 if you don’t use honey Carbs: 12 Protein: 4 grams

     

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