It’s been a while since I’ve posted a recipe! These last few months have been insane. After a couple of months of living apart from my husband and cats due to job reasons, we have finally reunited and relocated to Washington DC! I’m super excited about exploring this beautiful city and getting to experience real fall and winter weather!
Lately, I have not had the best eating or exercise habits. As you can see from my Instagram feed, I have been indulging in too many gluten-free treats and other bad stuff. I am getting back into the swing of things and hope to be back to my regular eating and exercise routines soon!
This is my go-to meal when I’m craving nachos or not in the mood for cooking a complicated meal. These nachos are super easy to make with fresh or leftover fajita, chicken or ground beef and store-bought plantain chips. You can also use homemade tostones. Add some raw cheddar or other cheese if you feel like indulging. 🙂
Makes 2-3 servings
1/2 lb cooked fajita
Plantain chips or tostones
1 1/2 large avocados
1 large tomato, diced
1/2 cup Romaine lettuce, chopped
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
1. Mash avocados in a bowl, squeeze in juice of 1 lime and add a bit of salt to taste.
2. Use a spoon to put a serving of avocado on each plantain chip and place on a large plate.
3. Cut fajita into bite size pieces and top each chip with a few pieces of fajita.
4. Cover nachos with lettuce, tomato and cilantro and squeeze lime juice on top.
I can’t believe Labor Day is in a few days and summer is almost over! It may not get cool here in Texas until late October, but I’m ready for the weather to drop under 100 degrees! I’m closing out this busy week with this super fresh and light ceviche. The crunchy texture of the jicama and onion coupled with the creamy avocado and mango is amazing. Speaking of avocados, Central Market had the large ones on sale today for 77 cents! Needless to say, I filled my cart with avocados. 🙂
1 lb white fish fillets
1/4 of a large jicama, peeled and sliced thin
1 large mango, cubed
1 large avocado, cubed
1/4 of a red onion, diced
1 cup cilantro, chopped
1 small jalapeno, deseeded and minced
Juice of 2 limes
1 tbsp coconut oil
1. Add coconut oil to a pan and turn on heat to medium. Season fish with a pinch of salt and add to pan. Cook for about 10 minutes, turning half way through, until fish is cooked. Remove to a plate and let cool. Once cooled, roughly chop fish into bite size pieces.
2. Combine jicama, mango, avocado, red onion, cilantro, jalapeno and fish in a large bowl. Add lime juice and salt to taste.
3. Chill in the refrigerator for about 30 minutes before serving.
Makes 4-6 servings
1 lb beef top round steak sliced wafer thin for milanesa
1 1/2 cups almond flour
1 tbsp salt
1 egg, whisked
4 tbsp EVOO
1. Add almond flour and salt to a plate and stir with a fork to combine.
2. Cut milanesa into individual steaks if not already cut.
3. Heat a pan on medium and add 2 tbsp EVOO.
4. Dip steaks into the egg and then flour and carefully add to pan. Cook each side for about 5 minutes until crispy. Add 2 tbsp EVOO and repeat steps until all steaks are cooked.
5. Squeeze a bit of lime on to each steak.
Serve with a side of avocado slices and Mexican cauliflower rice!
I know summer may not be the best time to share a soup recipe (especially here in Texas 😦 ), but this one is worth the heat! It has all the delicious flavors of tortilla soup without the tortillas.
Makes about 6 servings
3 small chicken breasts, or 1 1.5 large chicken breasts
1 large onion, chopped
1 green zucchini, diced
1 yellow summer squash, diced
1 14.5 oz can fire roasted crushed tomatoes
48 oz no salt or low sodium chicken broth
2 tbsp EVOO, divided
1 tbsp and 1/4 tsp salt, divided
1 tbsp Mexican oregano
1/4 tsp black pepper
1. In a large stock pot, add 1 tbsp EVOO and onions and cook for 3-4 minutes on medium-high heat until onions become translucent and soft.
2. Add in zucchini, squash, tomatoes, chicken broth, 1 tbsp salt and Mexican oregano and bring to a boil. Lower heat to medium, cover and simmer for 20 minutes.
3. Heat a skillet over medium heat. Season chicken breasts with 1/4 tsp salt and black pepper and add to skillet.
4. Scoop out about 1/4 cup of the broth from the soup and pour it into the skillet to keep the chicken moist. Cook chicken for 12-15 minutes, turning chicken at the halfway point, until chicken is cooked all the way through.
5. Remove chicken to a plate or cutting board and use two forks to shred the chicken into bite-sized pieces.
6. Add chicken to the soup pot.
Happy Independence Day! I’m so excited for this long weekend! What are your holiday plans? Barbecuing, swimming, biking or watching fireworks displays? I’m hoping to partake in a bit of everything this weekend. San Antonio has several July Fourth festivities going on all over the city, I just hope the rain doesn’t ruin them!
If you plan on escaping the heat this weekend and forgoing the barbecue pit, try my super simple Slow Cooked Pork Carnitas. The best part of making these carnitas is that there’s always leftovers for breakfast! Pork and sweet potatoes are wonderful together. Add a bit of onions and top it with an egg and you have a delicious, beautiful meal.
Pork and Sweet Potato Hash
Makes 2 servings
3/4 cup leftover slow cooked pork
1 large sweet potato, diced
1/4 of a sweet onion, chopped
2 tbsp EVOO
Salt and pepper to taste
Optional: Sunny-side up eggs and scallions for garnish
1. Add EVOO to a pan and turn on heat to medium-high.
2. Carefully add sweet potatoes and onions to the pan. Cover and cook for 15 minutes, tossing every 5 minutes, until potatoes are cooked.
3. Stir in pork and cook for 2 minutes until pork is heated. Add salt and pepper to taste.
4. Serve with a sunny-side up egg and scallions.