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Category: Mexican

 

fish tacos

Crispy fish tacos with a fresh, tangy slaw and an ice cold beer may just be my favourite meal. I enjoy tacos often when eating out but I had never actually made them myself.  I had to change that.

I recently discovered that one of my good friends makes them all the time and knows the recipe by heart. When I asked her for the recipe, she listed the ingredients but didn’t have a clue how much she normally used.

Like a great cook, she just made it and it always turned out. I love that approach and use it when cooking for myself, but it doesn’t work so well when trying to blog about it.

mexican breakfast bowl

The holiday season is wrapping up and soon the whole country will be on the healthy eating bandwagon trying to achieve their New Year’s resolutions.

Forget what happened over the past couple of weeks — most of us overate. You are not the only one! Stop carrying around guilt about it. Move forward and make mindful choices in the New Year.

What really counts is what happens from now until next December. Make small, maintainable changes to your everyday eating habits that will improve your health in the long run.

What is your favorite cuisine?

Such a tough question…

I was recently asked what my favorite cuisine was and struggled to come up with an answer. After making this recipe I think I might have to go with Mexican! Although others (Indian and Thai) are VERY close runners up.

I went on a girls trip to Cancun a few years ago and still think about how delicious the guacamole and fresh salsa were!

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This recipe is a lot easier to make and healthier than authentic enchiladas but just as tasty! It reheats and freezes perfectly too. Using flavored tortillas can add a punch of flavor and fun color. Or, if you have the time, you could get really fancy and make your own!

Salsa Chicken

COMMENT

It’s March!!!!!

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…. are you wondering why I am so excited??

It’s National Nutrition Month!

How should you celebrate this fabulous month? Making the delicious recipes off my blog is a good start, but why not make a nutrition month goal?

The theme of nutrition month 2013 is “Best Food Forward: Plan, Shop, Cook, Enjoy!”  Here are some tips for some things to try this month:

  • Get each family member to write down their favorite recipe and the shopping list for it; keep those lists on hand for quick ideas when you’re in a pinch at the grocery store
  • Have each family member responsible for planning meals for 1-2 days out of the week (kids are more invested in helping and eating if they help plan and this is a great teaching tool for them as well!)
  • Get a dry erase board and stick it to your fridge, use it to write out your weekly meal plan. That way whose ever home first knows what’s for dinner and can start the prep.
  • Write a shopping list … and stick to it! This will help you spend less money on impulse buys and things you don’t need at the store.
  • Start your prep when you unpack your groceries: hard boil some eggs, wash and chop veggies, put washed fruit in a bowl by the front door, portion and freeze large packs of meat etc.
  • Cook and enjoy food with friends and family. There are countless studies showing the benefits of enjoying good, wholesome foods with others.

If all else fails my most important nutrition month tip is to stick to real, simple foods!

In honor of promoting real and simple food I am blogging about my favorite weeknight chicken recipe. It is so fast (about 5 min to prep) and so delicious!

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Salsa Chicken

Source: modified from allrecipies

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 tsp taco seasoning
  • 1 cup salsa
  • 3/4 cup shredded aged cheddar cheese
  • Greek yogurt

Directions

  1. Preheat oven to 375 F
  2. Place chicken breast in a lightly greased 9×13 baking dish and sprinkle both sides of breasts with taco seasoning
  3. Top each breast with 1/4 cup salsa (sometimes I like more, especially if it’s homemade salsa!)
  4. Bake in preheated oven 25-35 min, or until internal temp reaches 165 F
  5. Sprinkle chicken evenly with cheese and bake for another couple min until the cheese melts
  6. Top with Greek yogurt and serve

The first time my mom made this recipe she accidentally bought vanilla Greek yogurt to top it with…. and liked it! ..Weird I know… I think moments like this run in the family. What recipe “mistake” have you made that ended up working out?

Jicama Salad

1 COMMENT

Jicama (pronounced HIK-ka-ma) is what I like to call a Mexican potato (with half the calories and more than twice the fiber of a potato with skin). It is a crisp, sweet tuber that has been cultivated in South America for centuries, and is popular in Mexican dishes. It can be eaten raw or cooked. I love it raw chopped up into matchsticks and sprinkled with a little cayenne and lime juice. I have also shredded it before and used it to make hashbrowns, sauteed with garlic, onion, tex-mex seasoning and olive oil. They where delicious. It stays slightly crunchy and absorbs all the flavors beautifully.

jicama

Also known as yam bean, jicama can be stored in a cool, dry, dark place for a few weeks. Choose ones smaller than about two fists as they get more tough and fibrous when they get that large. Jicama can be used to replace waterchest nuts in recipes, just add at the end of cooking. They are also great to use in a slaw, and perfect for stirfrys as they add a nice crunchy texture.

Quick word of warning the peel and other plant parts contain rotenene, an organic poison and should be discarded. But the white flesh is perfectly safe for children and adults.

This jicama salad is another one of my favorite ways to enjoy this awesome vegetable. Looking for something else to add to your xmas list? A mandoline makes this salad a breeze. Enjoy!

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Jicama Salad

Yield: Serves 4.

Modified from simply recipes

-1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
-1/2 red bell pepper,  diced
-1/2 yellow bell pepper, diced
-1/2 green bell pepper, diced
-1/2 cup chopped red onion
-1/2 a large cucumber, seeded, chopped
-2 navel oranges, peel cut away, sliced crosswise, then each round quartered (reserve any juices)
-1/2 cup chopped fresh cilantro
-1/2 avocado chopped
-1/3 cup lime juice
-2-3 Tbsp olive oil
-2-3 tbsp honey
-Pinch of cayenne
-Pinch of paprika
-Salt

1 Toss together the jicama, bell peppers, red onion, cucumber, orange, avocado and cilantro in a large serving bowl. Whisk together lime juice, olive oil, honey and any orange juices and pour over salad. Sprinkle with a pinch of cayenne and paprika. Season with salt. Toss.

2 Let sit a half an hour before serving.



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