Friday, May 2, 2014

Clean Cinco de Mayo Recipes

No one loves a good margarita and some guacamole more than me, but unfortunately both of those pack a serious punch in the calorie department when made in a restaurant. I wanted to give you a few options for recipes to still be able to stay festive this year, but not let your progress go to waste!

Clean Guacamole- I made this recipe a few years ago and it was a HUGE hit!


Ingredients: 
  • 3 medium hass avocados, halved
  • 1 lime, juiced
  • 1/3 cup red onion, minced
  • 1 small clove garlic, mashed
  • 1 tbsp chopped cilantro
  • kosher salt and fresh pepper, to taste
Mix together well in bowl and serve with quinoa chips or veggie slices!

Black Bean Hummus- A spin on a favorite dish, making it more authentic for the occasion!


  • 1 15 oz can garbanzo beans
  • 1 15 oz can black beans
  • 3 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1 tsp. sesame oil (optional)
  • 1/4 tsp. ground cumin
  • 2 cloves garlic, minced
Combine together with blender or a food processor (for best results) and enjoy with veggie slices or pita/quinoa chips!

Skinny and Clean Margarita- Now you can buy these just about anywhere these days, but let's go clean and know what we're drinking. A lot of "diet" drinks can hold sugars in there that we don't know about!

Ingredients
  • 1 cup lime juice
  • 1 cup water
  • 20 drops liquid stevia
  • 6 oz tequila
  • 2 oz fresh-squeezed orange juice
  • Ice
  • Salt for glass rim (optional)
Mix all ingredients together in pitcher and serve over ice! This recipe yields 4 servings






Southwest Quinoa Salad: Perfect for any party! Thank you Melanie Mitro for sharing!


INGREDIENTS:
  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • 3 tbsp chopped fresh cilantro
  • Sea salt and fresh ground black pepper, to taste
  • 1 cup quinoa, rinsed and drained
  • 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
  • High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
  • 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
  • 1 cup cooked black beans, drained
  • 1 plum tomato, diced
  • 1 zucchini or yellow zucchini squash, diced
  • 1/4 cup finely chopped red onion

INSTRUCTIONS:
  1. In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
  2. In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
  3. Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob.
  4. In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.
Makes 8 cups, yields 8 servings per batch

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