Ahhhhhh, nachos. Tacos. Burritos. Enchiladas. Salsa. Guacamole.
I WANT IT ALL.
Anyone who doesn’t like Mexican food likely isn’t my friend. It is the lifeblood of my existence, the reason I get through Tuesdays, and if I was emperor of the world, it would be involved in every meal of the day.
What’s interesting is that, while I’m guessing 99.9% of people love Mexican food, many of them don’t cook it at home. They go out to local Mexican food joints to scratch their itch, which is totally cool… but what if you could make healthy versions at home for half the cost that actually tastes BETTER?
Yep. We’re about to rock your world.
Included here are our FAVORITE Mexican breakfast, lunch, dinner, homemade salsa, and “skinny” cocktail recipes so that YOU can rock your family’s world with an at-home fiesta!
BREAKFAST
Chorizo Scramble
2 tsp. olive oil
1 lb. beef chorizo (If you’ve never seasoned beef chorizo before, simply add chili powder, cumin, and coriander to taste)
4 cage-free organic brown eggs
3 cups spinach
green pepper, diced (optional)
salsa
guacamole (or sliced avocado)
Instructions:
Heat small skillet to Medium heat with olive oil. Add and scramble eggs. In separate skillet, brown pre-seasoned beef chorizo and drain. Add eggs, spinach, and green pepper to large skillet, mixing on Low heat until spinach is wilted. Pour into bowl and top with salsa and fresh guacamole, and maybe even a dollop of plain Greek yoghurt.
LUNCH
Mason Jar Taco Salad
2 Tbsp. salsa
1 Tbsp. plain Greek yoghurt
Diced peppers
Cherry tomatoes
Black beans
1/4 cup rotisserie chicken, diced
1/2 cup chopped romaine lettuce
Shredded cheese (optional)
Layer in a Mason jar in the order listed above. Seal tightly and refrigerate. Take for an easy, on-the-go packed lunch! (Note: Kids may love this, too!)
DINNER
Crockpot Chicken Fajitas
1 sliced red bell pepper
1 sliced green bell pepper
1 sliced orange or yellow bell pepper
1 sliced red onion
2 lbs. skinless chicken tenders
2 cups low-sodium chicken broth
For seasoning:
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes
1 tsp. Himalayan salt
1 tsp. black pepper
Instructions:
Mix seasoning ingredients in small bowl and set aside. Place bell peppers and onion in the bottom of the crockpot. Sprinkle half of the seasoning atop the veggies. Top veggies with chicken tenders and sprinkle remaining seasoning atop the chicken. Pour 2 cups of broth into the crockpot. Cook on low 6 hours, or high for 2 hours, low for 2 hours.
Serve on a bed of brown rice, or in corn tortillas!
Fresh Homemade Salsa
2-3 medium tomatoes (consider buying fresh at your local Farmer’s Market!)
1/2 red onion
1 jalapeno pepper, diced finely
juice of 1 lime
1/2 cup chopped cilantro
Himalayan salt (to taste)
Instructions:
Combine ingredients (mashing or finely dicing tomatoes) and enjoy!
COCKTAIL
“Skinny” Margarita
1 oz. tequila
1/4 oz. triple sec
4-5 oz. of 1/2 lemon Lacroix, 1/2 lime LaCroix carbonated water
Shake with ice and serve.
We hope you enjoy!
Yours in Health & Fitness,
The Body Electric Team
To seek out more recipes, check out our blog at www.thebodyelectric.us/blog.