Happy Cinco de Mayo! We are gearing up to celebrate this weekend with some healthy and delicious Mexican recipes:
In a bowl, add 2-3 mashed organic avocados, 1/3 C chopped organic red onion, 2 tbsp. organic lime juice, 1/3 C chopped organic tomatoes, 1 clove of organic garlic finely chopped, salt and pepper to taste, and finely chopped organic jalapeno pepper (depending on your desired heat level!). Mix well and enjoy with some delicious crackers, organic chips or vegetables.
MEXICAN PROTEIN BOWL:
Cook 1 C brown or wild rice as directed. In a bowl, add rice, ½ C black beans, 1 C chopped organic romaine lettuce, ½ C chopped organic tomatoes, ½ C chopped organic red onion, ½ organic corn, your choice of protein (grilled chicken, steak or chickpeas), ½ a chopped organic avocado. Season with cumin, salt, black pepper, chili powder and a pinch of cayenne, and dress lightly with olive oil.
For the sauce, add 1 C Greek yogurt (or vegan alternative), a few stems of cilantro leaves, 2-3 tbsp. lime juice, salt, pepper, and ½ clove of garlic (chopped) into a small container and mix well. Mix into protein bowl, top with some shredded medium cheddar cheese and enjoy!
Chop ½ an organic cauliflower head into small florets. In a bowl, coat them with paprika, salt, pepper, cumin, chili powder, cayenne (small amount), garlic powder and olive oil (to taste). Bake in the oven at 400 degrees for 30 minutes or until cauliflower starts to brown.
For the sauce, blend 1 organic avocado, a few stems of cilantro leaves, 2 tbsp. of lemon juice, salt and pepper.
Assemble taco on a small corn tortilla with chopped organic red cabbage, chopped organic jalapeno, roasted cauliflower and coat with avocado crema. Add some cojita cheese for an extra boost and enjoy!
In a blender, add 1 C organic rolled oats, 2 tsp. cinnamon, 1 tsp. nutmeg, 1 tbsp. organic maple syrup, 1 ½ C almond milk, 1 banana, ½ tsp. pure vanilla extract and your choice of protein option (vanilla works best!). Blend well and serve immediately.