Throwing a Healthy Cinco De Mayo Party!
Hola, Chica Bonita!
Happy Cinco De Mayo! I am encouraging you to celebrate because I believe that every holiday should act as an excuse to enjoy the sweetness of life just a little bit more. Although we never need a real reason celebrate it is always fun to have one. So for the love of tacos raise your mojito and turn up the heat!
On the menu for tonight:
When I think of mexico the fond memories of mojitos on the beach suddenly come to mind.
I get asked often if alcohol is ok when wanting to drop a few lbs. The truth is that although alcohol will not HELP you reach your goals, enjoying 1-2 drinks per week will not STOP you from achieving them. Like anything, enjoy in moderation!
I have created the perfect "healthy mojito" swapping sugar for stevia.
I love the freshness of lime and mint that a mojito has to offer. Before you get started on all of the cooking ahead, pour yourself a drink!
Fresh salsa: Ah, one of my favourite condiments. I love making this recipe as it yields lots of leftovers. This is a great addition to salads, on top of meats... the options are endless!
In this salsa:
1 whole orange pepper
1 whole yellow pepper
1 medium sized red onion
Juice of 1 lemon
1 tsp salt
1 tsp garlic powder
Chop it all up and toss it together!
Time for the guacamole! This recipe can come in handy when all of your avocados ripen at the same time (I try so hard to strategically buy avocados yet this still happens)
In this guacamole:
1 clove fresh garlic
3 ripe avocados
1 tsp tabasco sauce
Juice of 1 lime
1 tsp salt
1 tsp onion powder
Hold onto your mojito, things are about to get spicey! The key to an awesome taco is the seasoning. If you are short on time you can certainly always buy a premade mix. (I won't judge!
1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp sea salt
1 tsp pepper
sprinkle to taste with chili flakes
These cute little shells make this recipe a crowd pleaser! Who doesn't love finger foods anyways?
Mini Taco Bowls:
Grab a muffin tin and preheat your oven to 425.
Cut your favourite whole wheat wraps into four even pieces. (I used kitchen scissors) Spray with olive oil and crumple each one up into an individual muffin hole.
Bake for 15 minutes
Home stretch- Start to pan fry your ground beef with the taco seasoning mix.
Chop lettuce and set out all ingredients in bowls. Serve unassembled and allow guests to make their own mini taco bowl creations!