Hi collegiettes! As you all know, tomorrow is Cinco de Mayo… otherwise known as the best excuse to eat Mexican food for breakfast, lunch and dinner. Cinco de Mayo is a day of celebration for Mexico’s victory over France in the Battle of Puebla, so why not celebrate Mexico’s heritage by indulging in some of your favorite Mexican dishes?! Gather up your friends for a girls night in and enjoy some of these delicious (and healthy!) recipes from SELF:
- 1/2 lb asparagus, trimmed
- 1 avocado
- 1 tomato, chopped
- 2 cloves garlic, minced
- 1/4 cup diced red onion
- 1/4 cup minced cilantro
- Juice of 1/2 lime
- 1 serrano pepper, minced (optional)
First, steam the asparagus: On the stove, place stalks in a steamer over 1 inch boiling water; cover and wait until they’re bright green and tender, 3 to 5 minutes. When cool, cut them into 1/2-inch pieces and toss them in a blender with the other ingredients. Pulse until guac gets a nice texture. Season with salt and pepper. Break out the baked tortilla chips.
“Drop 10” Bueno Burrito (Serves one)
In a medium skillet, sauté 1/3 large sweet potato cut into cubes, 1/4 cup chopped onion in 2 tsp olive oil until potato is soft, 7 minutes. Add 1/4 tsp each chili powder, cumin and dried oregano and 1/8 tsp salt; stir. Add 2/3 cup cooked lentils, 1/4 cup low-sodium chicken broth; cook 5 minutes. In center of an 8-inch whole-wheat tortilla, place 1 tbsp nonfat plain Greek yogurt, sweet potato mixture, 1/2 cup shredded lettuce, 1/4 cup halved grape tomatoes; roll up. Serve with 2 tbsp salsa.
“Drop 10” Cilantro-Lime Fish Tacos (Serves one)
In a bowl, mix 2 tsp olive oil with 1 tsp chopped garlic, a pinch of salt and pepper, 2 tsp lime juice and 1 tbsp chopped cilantro. Add 4 oz (about 8-10) large shrimp, shelled, deveined and tails removed; toss to coat. Cover and place in the fridge; let shrimp marinate at least 20 minutes. In a pan over medium-high heat, sauté 1/2 cup sliced bell pepper and 1/4 sliced yellow onion in 1 tsp olive oil until tender, about 5 minutes. Add shrimp and marinade and sauté 3 to 4 minutes or until shrimp turn pink. Divide shrimp mixture between two 6-inch corn tortillas; top each tortilla with 1 1/2 tbsp nonfat plain Greek yogurt, 2 tbsp chopped avocado and 1 tbsp salsa.
Frozen Lime Margartia (Serves four)
- 16 ice cubes
- 6 oz tequila
- 4 oz fresh lime juice
- 3 oz triple sec
- 3 tablespoons confectioners’ sugar
- 4 lime slices (optional)
In a food processor, blend first 5 ingredients until smooth. Divide evenly among 4 chilled margarita glasses; garnish each with 1 lime slice, if desired.
I hope y’all have fun celebrating, ladies! And don’t forget to sign up for round 2 of the “Lose the Freshman 15” DietBet challenge that starts May 7! The daily carrot emails from DietBet provide me with constant motivation to keep pushing harder, especially during times when it’s so easy to get off track (like while celebrating Cinco de Mayo!). So I encourage you to re-register and let’s continue to lose together! Enjoy your weekend!
Xo,
Morgan