My husband and I traveled to Mexico for our honeymoon and we fell in love with the Mexican dishes that we were served there. We were “that” couple that ventured off our resort and found some delicious and authentic places that served the most mouth-watering dishes in the world! We couldn’t get enough. Ever since then, we have LOVED Mexican food. We were living in NYC when we were first married and I think we hit every fabulous Mexican restaurant that people recommended to us. All that being said… Cinco de Mayo has been a day where – yes, here we are with 5 kids – but we still love to celebrate. Our celebrations are a little different then they were 13 years ago, but we still get into the festive mood with some margaritas and some really awesome food!
Since we’re both watching what we eat right now and I won’t be able to indulge like I usually do this Cinco de Mayo… I’ve been looking for some healthy Mexican recipes that I can make at home.
I got an email this afternoon from LoSalt with 3 awesome and EASY recipes for Cinco de Mayo that I can create. I hadn’t realized this before, but with LoSalt, you can reduce a recipe’s sodium content by 66 percent compared to using table, sea or rock salt without sacrificing taste.
Here are 3 yummy and tasty Cinco de Mayo themed recipes that Lo Salt recommends:
SERVES 4 (two each)
2 tablespoons olive oil
1 red onion, thinly sliced
85g chestnut mushrooms, quartered
1 green and 1 yellow pepper, seeded and sliced
250g frozen Quorn pieces
2 teaspoons mild chili seasoning
Half a teaspoon turmeric
8 flour tortillas
6-8 tablespoons mayonnaise or soured cream
half an iceberg lettuce or 2 little gem lettuces, finely shredded
slice avocado sprinkled with chili flakes, to serve
LoSalt and freshly ground black pepper to taste
1. Heat the oil in a large frying pan or wok and add the onion, mushrooms and peppers. Stir fry for 2-3 minutes then add the Quorn. Sprinkle with spices and stir-fry for 2-3 minutes until the Quorn is hot all the way through. Season to taste with LoSalt and pepper.
2. Wrap the tortillas in kitchen foil and warm through in a hot oven at 200°C/400°F/Gas Mark 6 for about 5 minutes. Alternatively dry fry in a frying pan for 1 minute on each side until lighlty charred and warmed through.
3. Put everything in serving dished in the middle of the table and let everyone help themselves to a tortilla, Quorn mix, shredded lettuce, mayo or soured cream and sliced avocado. Great family fun!
Healthy Med-Mex Nachos
Recipe by Chef Mareya Ibrahim, the Fit Foody and founder of Eat Cleaner.
Mango Tomato Salsa:
1 ripe mango, peeled, pitted, and diced
2 medium roma tomatoes, finely chopped
¼ medium red onion, finely chopped
1 jalapeño, halved, seeded, and minced
3 tablespoons chopped fresh cilantro
Juice and finely grated zest of 1 lime
½ teaspoon LoSalt
6 reduced carb whole wheat pita bread
Nonstick cooking spray
2 teaspoons ground cumin
½ pound grilled chicken breast, cubed
1 (15-ounce) can black beans, drained and rinsed
2 cups shredded low fat Monterey jack cheese
1 cup nonfat plain Greek-style yogurt
Juice and finely grated zest of 1 lime
¼ teaspoon LoSalt
1. To prepare the salsa: In a mixing bowl, combine the mango, tomato, onion, jalapeño, garlic, cilantro, lime juice, zest, and salt.
2. Toss to mix the ingredients together. Set aside to allow the flavors to come together.
3. To prepare the nachos: Preheat oven to 300-degrees F. Halve the pita bread horizontally to give you 12 rounds. Cut each round into 8 wedges. Arrange the pita triangles in a single layer on 2 baking pans. Lightly spray the surface with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.
4. Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle the lowfat cheese. Bake for about 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.
5. To serve: Put the nachos on a serving platter, dab with the lime-yogurt sauce and a few spoon full of the salsa.
Cranberry Sage LoSalt® Margarita
Recipe by Danielle Marullo, foodista and blogger behind Got Room for More.
1 Fresh Lime
¼ – ¾ Teaspoon LoSalt (depending on your glass size)
1 ½ Ounces Silver Tequila
2 Sage Leaves and 3-4 Fresh Cranberries
1 Ounce Cranberry Juice
¾ Ounce Fresh Lemon Juice
½ Ounce Combier (or any type of Triple Sec)
¼ Ounce (about 1 teaspoon) Agave Nectar
1. Wet the outside of the glass with a wedge of fresh lime.
2. Roll the edge of the glass in LoSalt. Set glass aside.
3. Muddle the sage leaves and fresh cranberries into the tequila in a cocktail muddler or glass.
4. Pour the Cranberry Juice, Lemon Juice, Combier, Agave and the muddled tequila mixture into a shaker.
5. Shake all of the ingredients together vigorously.
6. Fill the salt-rimmed glass with ice and strain the margarita mixture into the glass.
7. Garnish with fresh sage leaves and float a few fresh cranberries on top (you can freeze them so they keep your drink extra cold!)