mexican Archives - Heavenlynn Healthy

Quick Mexican-Inspired Salad

Lynn — Tue, 18 Jul 2017 05:00:16 +0000

This quick mexican-inspired salad is perfect for a summer BBQ potluck.

„We’re having a BBQ potluck – can you bring a salad?“

Panic. Sweat. Heart attack.

It’s BBQ season and along comes the yearly salad-contest.

If you’ve ever been to a summer BBQ slash potluck, you’ll know what I’m talking about. Of course for the men it’s all about the grill, but for me, it’s all about the salads. And if we’re being completely honest, it’s always a bit of a „who brings the craziest, most exciting salad to the event“ kind of thing.

Am I right?Of course, we’re all busy, independent, working ladies, mothers or grandmothers – but when it comes to food, we want to show-off. I consider myself an emancipated woman, but when I go to a BBQ, it’s like back in the 1900s with the women chatting near the buffet and the men gathering around the host’s newest Weber-BBQ. That’s just how it is, and I guess BBQing takes us back to the time when the men were the hunters and the women were collectors.

If you don’t already have your grandma’s secret ingredient salad in your back sleeve, then this salad is all you need to wow a crowd. It’s simple, requires no super special ingredients, and can be whipped up in thirty minutes. Probably even less, if you pre-boil the brown rice.

All in all, whenever I make salads, I tend to make sure to create macro-bowls containing all three essential macro-nutrients: carbohydrates, protein and healthy fats. This bowl contains all of the above, as well as vital micro nutrients such as magnesium, folic acid, potassium and even some iron. So you can even call it a macro and a micro bowl.

Yet another reason to take this salad to the next potluck BBQ.

If you want to upgrade it, here are my top-choices to get the most out of this Mexican-inspired salad:

Jalapenos (the number one ingredient that makes you the master of all BBQ salads)
Cilantro – for me not an optional ingredient, but some people do not like cilantro.
Carrot Strips
Roasted veggies such as sweet potatoes, carrots, red bell pepper or fennel
Other beans or pulses such as back or white beans, black eyed peas, cannellini beans or even lentils

Don’t let my suggestions stop you from getting creative yourself!

Quick Mexican-Inspired Salad

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lynn Hoefer

Serves: 4

Ingredients

For the salad:

300g of salad mix (about six handful) such as mache, rocket, baby spinach or romana
200g (1 cup) of brown rice or quinoa
1 can / glas of black beans or kidney beans, 240g drained
1 red onion
1 ripe avocado
1 can / glas of corn, about 150g (1 cup) drained
200g (1 cup) of cherry tomatoes

For the Avocado-Lime-Dressing

3 tablespoons of extra-virgin olive oil
2 tablespoons of white balsamic or apple cider vinegar
the juice of one lime
1 ripe avocado
1 teaspoons of honey or maple syrup
sea salt and pepper

Instructions

Cook the brown rice according to package details. Try to use the uncooked version, not the pre-cooked kinds. Normally, brown rice needs to cook for 25 minutes.
Wash and dry the salad, and place it into a salad bowl. Wash the cherry tomatoes and cut them in half. Cut the avocado, remove the stone and scoop out the flesh and then cube it. Drain the beans and the corn and wash thoroughly under running water.
Mix all ingredients in the salad bowl.
For the dressing, mash the avocado with a fork or place all ingredients into a blender or food processor. Sprinkle over the salad and enjoy.

Enjoy!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

Merken

The post Quick Mexican-Inspired Salad appeared first on Heavenlynn Healthy.

The best home made tacos

Lynn — Sat, 07 May 2016 07:50:52 +0000

It’s the first summer-like weekend here in Germany, and people are outside, eating ice cream, barbecuing, riding their bikes, or just sitting in the sun. Such beautiful weather reminds me of my time in the United States, mostly Texas. That’s why today’s recipe is a Tex-Mex inspired dish, that I modified, well, maybe a lot. For some reason, Germans are not too much into Tex-Mex, which I think is really a pity. I love tacos, burritos, enchiladas and guacamole, and I could eat it at least once a week. Unfortunately the traditional Tex-Mex kitchen is very rich in cheese and saturated fats. However, the traditional Mexican cuisine includes so many fresh ingredients, lots of nutrient-rich ingredients and healthy plant based proteins that it’s not hard to make delicious plant based tacos.

Eating beans and legumes is my favorite way to add plant based protein to my diet. I have to admit that I am pretty bad at soaking them, so I usually just buy the canned ones. If you buy canned beans, be sure to buy the ones free from funny additives, which can mostly be found in the organic sections of grocery stores. Beans are rich in fiber and protein, which help stabilize blood sugar. The high fiber can also help lower cholesterol, thus reducing the risk of heart disease.

Ok, if you look at the ingredient list, and the different little dishes – those are simply suggestions of things you can fill your taco with. Those of you who are familiar with the Tex-Mex cuisine will probably notice that this is not a typical taco recipe – it’s actually more of a burrito filling, and you’re absolutely right. Most tacos are usually just filled with meat or tofu and topped with some lettuce and cheese. These tacos, however, fuel your body with all the goodness that it needs to survive the next day at work, in school or battling your three and five year old children. There’s so many colors, flavors and textures in these tacos that every bite is a sensation in your mouth.

If you don’t have all the ingredients, it’s totally fine. Just improvise with what you have at hand. I do recommend trying the bean spinach filling, because this is what makes the tacos filling and nutritious. For this recipe, I also made the tortillas (the wraps) myself, and it was super easy! I used spelt flour, but you can use any other flour that you like. If you don’t have time or aren’t too much into baking, just buy the store-bought ones, but be sure to get the whole-wheat or gluten-free kind.

That’s all I have to say about this recipe, because I think the photos and ingredients speak for themselves. What’s your favorite way to stuff your tacos? Do you make your own tortillas? I’d love to chat about it in the comments below.

The best home made tacos

Prep time

1 hour 20 mins

Cook time

10 mins

Total time

1 hour 30 mins

Author: Lynn Hoefer

Serves: 2

Ingredients

For the tacos:

½ cup brown rice
½ cucumber
Some fillings of you choice, some suggestions below.

For the tortillas:

2 cups of spelt, rye, whole wheat flour or gluten free flour
3 tablespoons of extra-virgin olive oil
⅔ cup of warm water
¾ teaspoon of salt

For the guacamole:

2 avocados
the juice of 1 lime
chili flakes
seas salt

For the green bell peppers:

1 green bell pepper
½ red onion
½ tablespoon of extra-virgin olive oil
sea salt
pepper

For the cilantro salsa:

2 ripe tomatoes
½ red onion
1 handful of fresh cilantro
the juice of ½ lime
sea salt
pepper

For the bean spinach filling:

1 tablespoon of extra virgin olive oil
1 garlic clove
2 tablespoons of tomato paste
1 teaspoon of cumin
1 teaspoon of oregano
½ teaspoon of turmeric
sea salt
3 handful of spinach
1 regular can of white beans (425g total weight)

Instructions

For the tacos:

Cook the rice according to instructions.
Slice the cucumber.

For the tortillas:

Add flour, olive oil and salt to a bowl and mix well with a spoon. Gradually add the water while stirring constantly. Add a little more water if needed.
Knead the dough with your hands for about two to three minutes. Transfer dough back to the bowl and let it sit for 20 minutes.
Next, divide the dough into 8 equal balls. Roll each ball into a thin taco using your hands or a rolling pin. I like to do this between two sheets of baking paper.
Heat a saucepan on the stove and grease with a little olive oil. Turn head to medium - high and place the first taco into the saucepan. Cook for one minute until bubbles form. Flip over, press the bubbles down with a spatula and cook for another minute.
Repeat with the other 7 tacos.

For the guacamole:

Cut the avocados in half, remove the seeds and scoop out the flesh with a spoon. Mash the avocado with a fork and add salt, lime juice and chili flakes.

For the cilantro salsa:

Cube the tomatoes and red onion and finely chop the cilantro. Add them to a bowl with the other ingredients and mix well.

For the green peppers:

Slice the red onion and green bell pepper. Heat the olive oil in a saucepan, and add the onion and green pepper. Cook for 4 - 5 minutes until the onions are starting to become brown. Remove from heat and set aside.

For the bean spinach filling:

Drain the beans and wash the spinach. Place the garlic into a garlic press. Heat the olive oil in a saucepan. Add garlic, tomato paste, and spices and cook for a minute until the flavors have fully evolved. Add spinach and beans and cook until the spinach is wilted. Season with salt and pepper.

To assemble:

Fill each taco with 1 tablespoon of brown rice, 1 teaspoon of guacamole, 2 tablespoons of the bean spinach mix, 2 teaspoons of salsa and about 2 to 3 green peppers and red onions. Add some cucumbers for an extra touch of freshness.
You can eat the leftovers the next day as a burrito bowl.

Notes

If the tortillas turn out too hard, place them on top of each other. The heat will soften them again.

Enjoy!

The post The best home made tacos appeared first on Heavenlynn Healthy.