Try it, You’ll like it. Authentic Tomatillo Sauce.

If you’re anything like me you love, love, love Mexican food.  It’s so simple yet so tasty.  It’s also quite easily prepared, most of the time. 🙂

Making your own homemade salsa verde is rewarding especially since it will take you about 20 minutes to prepare.  Fresh, organic ingredients are always the best way to go.

Ingredientstomatillo sauce.jpg

10-12 tomatillos, husked and quartered

1 small white onion, sliced

1-3 jalapeno pepper, diced

1/3 c. cilantro, chopped

1-2 limes, juiced

1tsp. sugar

pinch of salt

 

Directions

Put tomatillos, onion and jalapeno pepper into a saucepan. Cover with water and bring to a boil. Reduce heat to medium and cook for approximately 10 minutes or until tomatillos turn a dull green.

Remove from heat and drain any remaining water from pan.  Let cool for a few minutes.

Get blender or food processor and add tomatillo mixture along with sugar, salt lime juice, and cilantro. Blend until the desired consistency.

Get some yummy chips and enjoy your salsa.

Let us know if you try it in the comments section.

Here’s to your healthverde.jpg

Easy Egg Breakfast Tacos

One of the reasons that I’ve not yet gone Vegan is because I enjoy eggs.  Yep, I’ll have eggs 3 times a week for breakfast and as such, I look for new ways to spice up egg dishes.  These yummy egg breakfast tacos really hit the spot and are satisfying without feeling stuffed.

Did I mention how healthy they are for you?  Plus you can change the toppings to make even the finicky eaters in your home enjoy these breakfast tacos.

Ingredients

6 eggs (free range organic)

6 corn or flour tortillas

1 Avocado sliced

1 16oz. can of black beans (or your favorite)

1 cup Pico de Gallo salsa

1/4 c. cilantro

1 jalapeno pepper diced

2 green onions diced

1/2 c. shredded cheese

2 tbs. butter or olive oil

1 tsp. cumin

 

Directions

 

In a saucepan, whisk the eggs together.  Then add the green onion and diced jalapeno pepper.

Add the butter or oil to a medium heated frying pan.  When melted, add the egg mixture and

stir frequently until fully cooked.  Turn off the heat and top with half of the shredded cheese and

fold into cooked eggs.

In a small saucepan add drained beans with the cumin and a pinch of sea salt.  Heat for about 5

minutes till heated thru and blended.

Warm the tortillas, either in the microwave or on a heated pan on the stove.

Lay out the individual tortillas evenly divide the scrambled eggs, beans, cheese and remaining

cilantro onto each one.  Top with avocado slices and pico de gallo sauce.

 

Enjoy.  Here’s to your health.

 

 

No Diet – Weight Loss Tip #1

Change Your Plate Size.

A simple yet effective method of non-dieting is to change your plate size.

There is a direct correlation between the serving size of your food and your plate size.  We tend to fill up the surface of the plate and eat approximately 92% of what is served to us.  changing plate size

In Europe, the average size meal plate is 9″.  I feel this is the optimal size but don’t rush out and get 9″ plates quite yet.

It’s interesting to note that decades ago in the US, the average sized meal plate was 7″ – 9″.  Today the typical size of a meal plate is 10″ – 12″.  Also, you may have noticed that many US restaurants are now using 13″ plates and loading them up with the entres.

By decreasing the size of your meal plate a couple of inches you will obstenceibly reduce your food intake by 25%.  Your brain center responsible for hunger won’t notice any change at all.portion distortion

To find smaller plates you can go to any store.  Outlet stores are a great way to find plate sets.  Don’t forget garage sales and thrift stores where you can often find old treasures such as vintage china, etc.

This is an easy and painless small change leading to big results over time.

Tiny changes don’t exist; they’re all forward steps.

Remember don’t count calories; count nutritional content…

Here’s to your health.

 

 

No Diet – Weight Loss Tip #5

Out of Sight – Out of Mind.

If you have a bag of chips on the countertop, put them in the pantry or cupboard.  When we see easy to reach foods our brains signal to our hunger center, hey that’s a good idea, we’re hungry and so we grab the bag of chips and start munching.

If that bag of chips is put in the pantry behind closed doors (mind you, still accessible) the odds are greater that we won’t participate in ‘mindless eating’.  bag of chips

I’m not suggesting that you quit the chips, I certainly am a chip fan myself, but there are ways to minimize our total consumption of them at one time.

If you are an overachiever you can pick up some munchie veggies or fruit and put them in a pretty bowl.  Now go ahead and put the pretty bowl filled with healthy snacks in the same spot that the bag of chips was sitting before.  Guess where your brain will take you to the healthy snacks by default.

Tiny changes don’t exist; they’re all forward steps.

Remember don’t count calories; count on nutritional content…

Here’s to your health.

 

 

Summer Salad – Creamy Coleslaw

If you’re anything like me and you love healthy food, give this recipe a try.

Firstly start off with fresh ripe ingredients.  We prefer organic and locally grown but that isn’t always an option depending on your location.  Just do what you can.

We like the sweetness without the sugar so try substituting with Stevia.

The fresh fennel can be substituted for fresh cilantro, basil, rosemary or dill for a unique flavor substitute.

 

Ingredients

1 pkg. shredded cabbage          1/4 c. diced apple                    2 tsp. fresh fennel               3/4 c. Mayonaise                                     1/4 c. sour cream                    1 tbs. Stevia                      1/2 tsp. ground mustard                        salt to taste

basilcilantrodillfennel

 

Directions

In a large mixing bowl pour the cabbage mix.

Dice (to your desired size) the apple.  Chop the fresh fennel.

In a small bowl mix Mayonaise, sour cream, and the stevia.  Fold in the rest of the ingredients and blend.  Mix into the cabbage in the large bowl and blend well.

You can finish off with a squeeze of lime or lemon.

Cover and refrigerate for a couple of hours till well chilled.

 

Let us know if you tried it and liked it…

Here’s to your health.

 

 

Avocado Toast with a twist

We all love avocado toast.  It’s a healthy way to start your day.  Here’s a splendid way to add even greater flavor and depth to your toast.  Beet hummus… Yep, It’s amazing.  Below is the quick and easy recipe.

1 Avocado   1 slice 12-grain bread   Beet hummus    Leafy greens   salt   lemon/lime slice

  1.   Cut the avocado in half & remove pit.  Slice flesh while still in its’ skin.
  2.   Spread beet hummus on one side of the bread.
  3.   Layer the leafy greens on top of the beet hummus.
  4.   Remove slices of avocado and fan out on top of the greens.
  5.   Add garnishments if desired.  Add a squeeze of lemon or lime and a pinch of salt to taste.

Enjoy your quick and healthy meal.  It’s a great way to start your day.  It also makes a great snack.

Here’s to your health.

 

Easy Black Bean Enchiladas

Staring our superfood black beans.  This easy dish can be put together without much effort and little prep time.  Oftentimes the needed ingredients are already in our kitchen.  The Verde sauce and bean filling can be enhanced with your favorite veggies or complimentary fruit.  Seasonal additions are the best.

vegan-black-bean-enchiladas

SERVINGS – 4
PREP & COOK TIME 40 min
CALORIES 445   FAT 24g   CARBOHYDRATES 143g PROTEIN 21g

INGREDIENTS
10 corn tortillas     1 can black beans     1 large can green enchilada sauce     1 avocado     8 oz shredded cheese         1 tsp cumin     1 jalapeno     Fresh cilantro        1 lime          1 garlic clove       2 tbsp olive oil      1/4 c. red onion    Salt & Pepper to taste

TOOLS
Baking dish                 Large non-stick skillet

INSTRUCTIONS

PREPARE THE FILLING

black beans

Drain and rinse the beans.  Mince the garlic clove.  Mince the jalapeno. Mince the red onion.  Place skillet over medium heat with olive oil.  Add the garlic, jalapeno, red onion, cumin and saute till onion is almost translucent (about 3 min).  Add drained black beans and simmer for 3 – 4 minutes. Remove from heat.

PREPARE THE TORTILLAS

corn tortillas

Place a moist paper towel around the tortillas and microwave for 30 sec. to steam them for easy folding.

Ready the enchilada sauce.

Blend the cilantro and lime juice into bean filling.  Take off of heat and let cool.  Mix in 1/2 the diced avocado.  Set 1/2 of cheese aside.

MAKING THE ENCHILADA’S

Preheat oven to 350`.  Add 1/2 cup of salsa verde to cover the bottom of baking dish.  Fill the tortilla with 1/4 c. bean filling and sprinkle with cheese. Roll up and place seam side down in the baking dish.  Repeat until dish is full.  Top enchiladas with the rest of the salsa verde and the remaining cheese. Bake for 10 min. or until golden brown.  Take out of the oven and garnish the top with cilantro and diced avocado. Add jalapeno if you like it hot.

You can get creative with toppings and fillings, so go crazy.

Enjoy these yummy enchiladas any time of the year and leave us a comment if you’ve tried them in your kitchen.

Here’s to your health.