5 Cinco De Mayo Recipes


Ingredients:

FOR THE BREAKFAST

Olive oil (OR sunflower/ ghee: what I currently recommend) 2 Tablespoon

Eggs1 Medium

Corn tortillas1 Medium

Colby cheese slices (or alternative) 3 Medium

Ripe avocado1 Teaspoon (A small slivered piece)

FOR THE SALSA

Ripe tomatoes 3 Medium, chopped

Juice of lime1

Fresh cilantro15 Gram, chopped

Garlic1 Clove (5 gm), chopped finely

Yellow onion1⁄4 Medium, chopped

Black pepper To Taste

Cayenne pepper To Taste (Optional)

Coriander To Taste

Cumin To Taste

Sea salt To Taste

Agave nectar (OR coconut nectar) 1 Teaspoon

FOR THE LUNCH

Onion 1 Cup (16 tbs), chopped

Garlic 6 Clove (30 gm), chopped finely

Ripe tomatoes2 Medium, chopped

Black beans2 Can (20 oz)

Brown rice1 Cup (I now recommend white due to arsenic) (16 tbs)

Olive oil1 Tablespoon

Salt & pepper To Taste

Fresh cilantro15 Gram

Cumin1 Tablespoon

Coriander1 1⁄4 Teaspoon, divided (1/4 tsp - for the brown rice)

Cayenne pepper1 Dash

Red pepper flakes1 Dash

Avocado1 Small, sliced

FOR DINNER

Chicken breast skinless1 Medium

Canola oil (OR sunflower) 2 Tablespoon (For grilling)

Romaine lettuce1 Medium

Avocado1⁄2 Small, sliced

FOR THE MARINADE

Onion1⁄2 Medium, chopped

Cilantro15 Gram (1 handful)

Cumin1 Teaspoon

Black pepper1⁄2 Teaspoon

Red pepper flakes2 Pinch

Coriander1⁄2 Teaspoon

Agave nectar (OR coconut nectar) 1 1⁄2 Tablespoon

Directions

To prepare the breakfast:

GETTING READY 1. To make the salsa, take a container, add all the ingredients for the salsa, combine them well, close the container and refrigerate it.

MAKING 2. Heat up a skillet drizzled with olive oil, fry an egg and plate it when done. 3. In the same pan, warm a corn tortilla on low heat. The breakfast meal is now ready to be plated.

SERVING 4. Serve the egg over the tortilla along with the Colby cheese slices topped with the tomato salsa as breakfast.

To prepare the lunch:

GETTING READY 1. In a rice cooker, cook the brown rice with a little olive oil, salt and pepper and a dash of coriander. Mix in some freshly chopped cilantro.

MAKING 2. Heat a pan with a little bit of olive oil, saute the chopped onions for about a couple of minutes, then add the garlic and tomatoes. 3. Pour in 2 cans of black beans along with the liquid in the can. 4. Add cumin, coriander, cayenne pepper, red pepper flakes, black pepper and some freshly ground sea salt. Stir and let it simmer on low heat for about 20 minutes.

SERVING 5. Serve a delicious lunch with brown rice, black beans, fresh cilantro and a slice of avocado.

To prepare the dinner:

GETTING READY 1. In a container, mix all the ingredients for the marinade. Set aside.

MAKING 2. Put the chicken into the prepared marinade and marinate it nicely. 3. Over a heated grill pan (coated with some canola oil), grill the chicken along with the marinade until done.

SERVING 4. Serve a sumptuous dinner with a salad of Romaine lettuce, avocado topped with the salsa drizzled with olive oil. Also serve the chicken along with the fried black beans.

Ingredients

FOR THE GUACAMOLE

Garlic clove1 Medium, chopped

Yellow onion1⁄2 Medium, chopped finely

Chili pepper1 Medium, chopped finely

Juice of lime 2

Fresh cilantro leaves1⁄4 Cup (4 tbs), chopped finely

Avocados 2 Medium (De-seeded and scooped out)

Ground black pepper1 Teaspoon

Sea salt1 Teaspoon

Cumin 2 Teaspoon

Coriander 3⁄4 Teaspoon

Plum tomato1 Medium, diced (Optional)

FOR THE MARGARITA

Tequila1 Ounce

Fresh lime juice 5 Ounce (5 - 6 fresh limes used)

Ice cubes7 Medium (As required)

Stevia 1 Gram (1/2 small packet used)

Directions

To prepare the guacamole:

MAKING 1. In a mixing bowl, add chopped garlic, onion, red chili pepper, juice from 2 fresh limes and finely chopped fresh cilantro leaves. 2. Add scooped avocados, ground black pepper, sea salt, cumin and coriander. Using a fork, mash the avocados and combine the ingredients well. 3. Add a finely diced plum tomato (optional) and blend it into the guacamole well using the fork, and let it sit for about 15 to 20 minutes before serving.

SERVING

4. Serve the guacamole with freshly cut carrots and celery.

To prepare the margarita:

MAKING 1. Take a cocktail glass, pour in an ounce of tequila, followed by fresh lime juice. 2. Top the glass with ice cubes and little more lime juice (only if needed). 3. Salt the rim of the glass, if desired. Add stevia and stir before serving.

SERVING 4. Serve with the glass rim salted or garnish with a lime wedge.

NOTE The ingredients listed for the margarita gives 1 serving.

Recipe #5 Mexican Street Corn!

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#chicken #MEXICAN #GLUTENFREE #HEALTHY #CLEANEATS #CLEANEATING #CINCODEMAYO

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© 2020 Graziella Baratta, Fit Foodie Graziella TV

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