Happy Cinqo de Mayo! Last year on this day the Global Regina Morning News invited me to be on the show for the very first time to share healthy Mexican-inspired recipes! I got to chat with Rustie Dean, from my hometown Moose Jaw, and everyone made me feel so welcomed and comfortable. I was nervous talking on LIVE television for the first time, but now you get me talking about healthy recipes and I wont stop! I can't believe it's been a year of sharing healthy tips and recipes. I would like to thank the entire Global Regina Morning Team for all of your support and enthusiasm for sharing healthy living with your viewers and allowing me to be apart of it!
Here are the four healthy recipes I shared during the segment last year. All the recipes are gluten-free, dairy-free, plant-based, vegan and mostly made of raw fruits and veggies. Great for your Cinqo de Mayo Party or any night of the week! Anyone can make these simple healthy recipes.
My first time on TV!
Fresh Avocado Zucchini Guacamole
The first recipe is a fresh avocado and zucchini guacamole - By adding zucchini, we need less avocado and can cut the fat in half. The zucchini also adds to the creaminess, taking on the flavor of the avocado and spices. Avocados are a good fat, but indulging in too much puts extra strain on our digestive system and can leave us feeling heavy and tired. The tortilla chips were homemade from brown rice tortillas and coconut oil, with mexican spices. By making your own you chips can control the amount of salt, the type of oil, and other ingredients that go into them. Plus they are baked and not fried! They only take 15 minutes from prep to finish... and it stops you from opening and potentially eating the whole bag of chips! If you only make one tortilla, you only eat one tortilla!
1 zucchini- peeled and chopped
1 garlic clove
1 small lime, juiced
1 tsp cumin
1 tomato, diced
¼ red onion, diced
1/4 cup chopped Cilantro
In a food processor or high speed blender, blend the avocado, zucchini, garlic, cumin and lime together until smooth. Stir in tomatoes, onion and garnish with cilantro. Serve with freshly made tortilla chips and enjoy!
Homemade Crispy Tortilla Chips
2-3 brown rice tortilla wraps
1 tsp basil
1 tsp garlic powder
1 tsp chili powder
1/2 tsp onion powder
Preheat oven to 325 degrees. Mix spices together and set aside. Lay out your tortilla shell on a baking pan lined with parchment papaer. Spread coconut oil on in a thin layer to the tortilla using your hands or a pastry brush. Cut into 12 wedges and sprinkle your chili seasoning on top! Bake for 10-12 minutes until golden brown and crispy. Let cool and crunch away! You can play with the spices for different flavors, or squeeze some lime on them for added zing!
Zesty Taco Lettuce Wraps
I love these healthy Zesty Taco Lettuce Wraps. What do I love about the taco wraps... What don't I love!? They are made entirely of fresh fruits and veggies and so incredibly delicious. I make the taco seasoning from scratch and use chopped cremini mushrooms as the meat replacement. Top with your favorite taco toppings for a fresh, crunchy, zesty meal.
Romaine lettuce leaves- washed and dried
1 small container of cremini or white button mushrooms - chopped finely
3 medjool dates, soaked in ½ cup water for ½-1 hour until soft
1 green onion chopped
1 garlic clove
2 tsp chili powder
1 tsp cumin
½ tsp bell pepper flakes
1 tsp paprika
1 tsp coriander
1 avocado, chopped
1 tomato, chopped
¼ red onion, chopped
Blend all of the ingredients together for the Taco Dressing, including the water from the dates, in a food processor or high speed blender until smooth. Pour over mushrooms and stir until mixed well. Let them marinate for an hour and then serve on fresh romaine lettuce boats, topped with fresh avocado, onion, tomatoes. Finish by squeezing some fresh lemon juice over top of your tacos and enjoy! You can add chopped cilantro, salsa, pico de gallo or guacamole.
Spicy Black Bean Brownies Recipe
Anybody can make these easy Spicy Black Bean Brownies, inspired by spicy mexican hot chocolate! All you need to make this spicy chocolate treat is a brownie mix and a can of black beans. I'm serious! I used a gluten-free brownie mix from the health food store and a can of black beans. The only directions you follow on the brownie mix are the oven temperature settings and baking times. The can of black beans replaces the oil and eggs in the brownies, making them moist and chewy, high in fibre and low in fat. Adding in the cayenne pepper and cinnamon gives them a spicy, mexican kick that will intrigue your taste-buds.
1 can black beans (15.5 oz)
1 dry brownie mix (20 oz)
1/4 tsp cayenne pepper
2 tsp cinnamon
It doesn't get any easier than this. Blend UNDRAINED black beans in food processor or blender until smooth. Mix in with brownie mix, adding the cayenne pepper and cinnamon and stir until well blended. If you like them really spicy you can add 1/4 tsp of more cayenne pepper. Pour into a greased 8x8 baking pan and follow the package directions for baking temperature and bake time. Let cool for 5 minutes, sprinkle cinnamon on top and gently rub it in. You won't believe how good these are!
I hope you get a chance to try these simple, healthy recipes this weekend. Throw a Cinqo de Mayo Party for your friends and family and wow them with your new recipes. They will be impressed!
Thanks again to the lovely ladies on the Global Regina Morning New Show. I can't wait to do this again!