HOLA! Greetings from Mexico! I’m on vacation with my family this week and I wanted to share some healthy Mexico-inspired recipes with you. I’ve tweeked them to make them healthy, so you can still enjoy them without feeling guilty.
Basil Strawberry Sangria
2014-06-18 20:40:24
I love Sangria, but not with all of the added sugars that sometimes come along with it. This sangria is made with stevia or xylitol and is filled with healthy strawberries and apples. Basil has stress-busting properties, can help clear your skin, and has mind and body benefits too!
Ingredients
- ½ lb of fresh strawberries (trimmed and thinly sliced)
- 1 apple (diced into bite-sized pieces)
- 1 ounce of fresh whole basil leaves
- 1 bottle of Chardonnay or white wine of choice
- ½ cup coconut palm sugar
- 1 cup of club soda
- 1 cup Santa Cruz Organic White Grape Juice
Instructions
- Score the basil leaves with a fork and rub the basil leaves gently with a fork in order to release their flavor in the sangria.
- Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit.
- Add the club soda and then the remaining liquids. Stir well and serve.
360 Your Life with Brooke Thomas https://360yourlife.com/
Mexican Huevos Quinoa
2014-06-18 20:38:08
Mexican food typically involves a lot of rice, but in this quinoa dish we’ve replaced the rice with quinoa. Quinoa is full of protein and is easier to digest than rice. We’ve added some veggies, spices and an egg to give this dish a kick! This is great for breakfast, brunch, lunch, dinner...whatever you'd like!
Ingredients
- 1 cup quinoa
- 1 tsp sea salt
- 1 T bsp olive oil
- 1 cup corn
- 1cup black beans, drained
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 2 avocados
- 2 tomatoes
- 2 Tbsp chopped cilantro
- Juice of 1 lime
- 2 free range eggs*
- 3 jalapeno peppers (optional)
Instructions
- Cook your quinoa according to package directions in water with 1 tsp sea salt. Use a fork to fluff it up when cooked.
- When quinoa is finished, add it to a large bowl and mix in corn, beans, peppers, cayenne, and cumin then put it in the fridge to cool for about 10 minutes.
- Poach egg. To poach: bring water and ½ tsp vinegar to a boil in a large skillet. Crack egg into a separate bowl. When water is at a steady boil, remove from heat, gently place the egg in water and cover skillet. Let cook for 5 minutes and then remove the egg. Line a plate with a paper towel and add the egg so the paper towel can absorb water.
- Remove quinoa from fridge and mix in tomatoes, avocados, and cilantro. Squeeze lime over the top and mix in.
- Place poached egg on top.
Notes
- *If you want to add an egg on top of each serving, you may need more eggs depending on how many servings you make from this recipe.
360 Your Life with Brooke Thomas https://360yourlife.com/
