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5 Cinco De Mayo Recipes

May 5, 2016

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!

CLICK HERE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*THANKS TO IFOOD.TV FOR TRANSLATING MY VIDEOS INTO RECIPES!  GRAZIELLA TV FIT FOODIE EPISODES ARE PROUDLY FEATURED ON IFOOD.TV

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