To enjoy all the food and drinks that come with this festive holiday, and not lose your Perfect Curves, lets look at some tips that will let you have it ALL.
Here are some great healthy and tasty recipes, that will include the servings of Vegetable and Protein you need in accordance to the Herbal Tropics Lifestyle.
Ranch Guacamole
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This recipe substitutes a cup of peas for one of the avocados, giving you all the rich creaminess and monounsaturated fat with fewer calories. You won’t notice because the peas provide body and texture—plus bone-healthy vitamin K. Serve with whole-grain tortilla chips for a yummy appetizer.
Prep: 20 minutes.
Ingredients:
- 1 cup frozen peas
- 1 ripe peeled avocado, seeded
- 1 lemon, juiced
- 1 chopped, seeded, tomato
- 1/2 cup finely chopped red or sweet onion
- 1 jalapeño pepper, seeded and minced
- 2 to 3 minced garlic cloves
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Preparation:
1. Slightly thaw frozen peas at room temperature.
2. Place peas in a blender or food processor; process until smooth. Set aside.
3. Mash avocado with a fork or potato masher in a medium bowl. Add in the lemon juice, tomato, onion, jalapeño, garlic, and cilantro. Season with sea salt and black pepper. Add prepared peas and mix well.
4. Cover tightly and refrigerate for several hours. Serve with an array of fresh vegetables such as bell pepper strips, jicama, summer squash, and cherry tomatoes.
Variation: You can also use steamed broccoli florets, asparagus tips, or edamame in place of the peas.
Baja Fish Tacos
Cilantro brings plenty of flavor to low-cal mahimahi in these festive fish tacos. Add a few chunks of avocado to get a creamy texture and heart-healthy fats. And the cabbage isn’t just filler—it offers plenty of vitamin C. Be sure to squirt some lime juice on top for the ultimate tangy topping.
Prep: 5 minutes; Cook: 7 minutes.
Ingredients:
- Cooking spray
- 3/4 pound mahi mahi or other firm white fish fillets
- 2 teaspoons fajita seasoning
- 2 cups presliced green cabbage (about 6 ounces)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 3 tablespoons chopped fresh cilantro
- 8 (6-inch) corn tortillas
- 2 1/2 tablespoons reduced-fat sour cream, divided (optional)
- 1/2 avocado, pitted and diced
- Bottled salsa
- Lime wedge
Preparation:
1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.
2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.
4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm.
5. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.
Chicken Quesadillas with roasted corn salsa
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You’ll never believe these cheesy Mexican favorites are healthy! Garlic, cumin, and cilantro add that zesty flavor, making the sprinkle of Monterey Jack cheese go a long way. Plus, you’ll get a serving of vegetables with lycopene-rich tomatoes and corn in the salsa.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
Ingredients:
- Salsa:
- 1 cup frozen whole-kernel corn
- 3/4 cup chunky bottled salsa
- 2 tablespoons minced fresh cilantro
- 2 tablespoons fresh lime juice
- Chicken:
- 1 pound skinless, boneless chicken breasts, diced into 1/2-inch pieces
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 4 (8-inch) flour tortillas
- 1/2 cup grated queso fresco or Monterey Jack cheese
- Yield: 4 servings (serving size: 1 quesadilla)
Preparation:
1. Heat a 12-inch nonstick skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat; wipe skillet clean.
2. Combine corn, salsa, cilantro, and 2 tablespoons lime juice in bowl.
3. Place chicken in medium bowl. Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.
4. Heat 2 teaspoons oil in skillet over medium heat. Add chicken; cook 5 minutes or until it is heated through, stirring occasionally. Add garlic during last 30 seconds of cooking. Transfer chicken to a plate; wipe skillet clean.
5. Wrap tortillas in a paper towel; microwave on HIGH about 15 seconds or until warm. Sprinkle 2 tablespoons cheese over half of each tortilla; top each with chicken and 2 tablespoons salsa. Fold tortillas in half; brush tops with remaining oil; sprinkle with salt, if desired.
6. Heat skillet over medium-low heat. Add 2 quesadillas, oiled sides down, pressing to flatten. Cook 1 minute or until lightly browned. Flip; cook 45 seconds and transfer to a cutting board. Repeat procedure with remaining quesadillas.
7. Cut quesadillas into wedges; serve hot with remaining salsa.
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