Blog Archives

Steak tacos

3/28/2024

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INGREDIENTS:

Steak of choice (flank, sirloin)
Tortilla's of choice (flour, corn, hard shell)
Cheese of choice (quesillo, mozzarella, gouda)
Tomato
Onion
Jalapeno
Lettuce
Avocado
Cilantro
Lime
Sauces of choice (sour cream, hot sauce, Pico de Gallo, salsa verde, salsa roja, guacamole)

DIRECTIONS:

Marinade steak in lime juice for 30 minutes, or use my steak marinade recipe - it's delicious!
Wash and chop all the toppings and place them in individual bowls.
Cook steak on the BBQ until medium rare and then slice the steak into thin strips. Serve hot.
Place tortillas, cooked steak, topping bowls, and sauces on the table. Let your guests assemble their own tacos to their liking.

You can make tacos as simple or elaborate as you want. If you have the time to marinate steak and prepare Pico de Gallo and Guacamole - do that! But if you only have 15 minutes to throw together a meal, just pick up a rotisserie chicken on the way home or use left overs from the night before. Serve it with tortillas, lettuce, tomato, onion, cilantro and salsa. Easy peasy!
Experiment with different types meat, shells and sauces. Swap out beef for chicken or pulled pork; try flour tortillas, corn tortillas, or hard taco shells; and surprise your taste buds with a new sweet, savory or spicy sauce.

Serve tacos with a side of vegetable soup or green salad to increase your vegetable intake.

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Aztec Soup

3/28/2024

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SOUP INGREDIENTS:

6 large ripe tomatoes
2 cloves garlic
1 onion
1 small jalapeno
1 tomato bouillon cube
1 chicken bouillon cube
6 cups water
2 tbsp. butter
1 tsp. cooking oil
1 tsp. oregano
1/2 tsp. salt
8 turns of black pepper
1/2 - 1 tsp. chili flakes (optional)

GARNISH INGREDIENTS:

1 cm think corn tortilla strips
1 avocado
1/2 cup of feta cheese
Handful of freshly chopped cilantro

DIRECTIONS:
1. Prepare all the garish ingredients. Stone, peel, and dice the avocado, crumble the feta cheese, finely chop cilantro and place each in their own bowl on the table.
2. Prepare all the soup ingredients. Thinly slice the onions and jalapeno (remove seeds), wash and chop tomato's into large chunks, and dice the garlic.
3. Prepare the broth. Crumble the bouillon cubes into a bowl and add 3 cups of boiling water. Stir until dissolved.
4. Heat a pan with cooking oil and add the tomatoes, salt and chili flakes. Cook the tomatoes until the are soft and the skin begins to loosen. Set aside to cool. Once cooled, peel off the skin.
5. Heat the butter in a saucepan and gently cook the onions until soft but not colored. Add the pepper, oregano, garlic and jalapenos and cook for another 2-3 minutes. Set aside.
6. Blend the ingredients. Add the broth, tomatoes, and onion mixture to a blender and pulse lightly until smooth.
7. Pour the mixture into a soup pot and stir in the remaining 3 cups of water. Simmer on low for 10-15 minutes.
8. Serve the soup with a handful of tortilla strips, a spoonful of diced avocado, feta cheese, and cilantro on top.

This recipe makes 4 servings of soup, but you can double the recipe if you want to store the broth in the fridge or freezer for an easy lunch or dinner in the future. That way, you only need to heat up the soup and prepare the garnish.

If you have leftover chicken from the night before, you can break apart the chicken into small strips and add it to the soup to increase your protein intake. I would heat up the chicken in a separate pan and sprinkle on top of the soup with the rest of the garnish

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Easy egg muffins (makes 6)

3/27/2024

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INGREDIENTS:

3 whole eggs
1/4 cup egg whites
1/2 cup chopped baby spinach
1/4 cup diced red bell pepper
1/4 cup diced mushroom
1/4 cup diced cherry tomatoes
1/4 cup diced onion
Herbs and spices: salt, black pepper dried, basil, dried oregano (to taste)
1/4 cup crumbled feta cheese.

DIRECTIONS:

In a bowl, whisk the eggs, egg whites, herbs, and spices.
In a separate bowl, chop the remaining ingredients into small pieces and mix them together (do not add cheese).
Generously coat the muffin baking pan with cooking oil.
Add 2 tbsp.'s of filling into each muffin hole, then carefully pour the egg mixture into the muffin baking pan stopping just before you reach the top, then and sprinkle feta cheese on top.
Bake egg muffins at 350 degrees F for 24 to 28 minutes, or until fully cooked. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot.

If you're prone to gas and bloating, lightly sauté your filler ingredients before adding them to the muffin pan. Cooking vegetables softens the fiber and make them easier to digest.
Keep your mornings interesting by switching up the ingredients. Try one of the following:

Sicilian Chicken

Spinach
Sundried Tomato
Pulled Chicken
Mushroom
Mozzarella cheese

The Classic Western

Ham
Green Pepper
Onion
Mushroom
Cheddar cheese

Bacon and Eggs

Crispy bacon
Onion
Cheddar cheese

You can make 12 by doubling the recipe. Muffins will stay fresh in the refrigerator for up to 3 days. You can also freeze them. Just make sure the muffins are completely cooled, then individually wrap them in plastic wrap and place them in a ziplock bag for up to 3 months.

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Tomato, Egg and Avocado Toast

3/27/2024

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INGREDIENTS:

1-2 slices of bread of choice
1-2 whole eggs
1 roma tomato
1 medium ripe avocado
2-4 fresh basil leaves
1 tsp butter or oil for cooking
Salt and pepper to taste

DIRECTIONS:

Halve and stone the avocado, then scoop out the flesh into a bowl and smash until it's smooth.
Place the tomato on its side so that the top of the tomato faces to the right. Slice off the top of the tomato to remove the stem. Then cut the tomato into thin parallel slices working from the top of the tomato to the bottom (right to left).
Toast the bread to your liking (light, medium, dark).
Cook the eggs to your liking (poached, fried, scrambled)
Assemble the open-faced sandwich as following: spread avocado onto the bread, then add sliced tomato and egg. Sprinkled with black pepper, salt, and 1-2 basil leaves for flavor. Serve warm.

Chose whole grain bread instead of white bread if you're diabetic or trying to lose weight.

Add a slice of cheese to your toast if you need more calories.
2 eggs can be used on one piece of toast if you're trying to build muscle.
Serve with raw vegetables (sliced cucumber, red pepper, carrot, etc.) or a garden salad to increase your vegetable intake for the day. Vegetables contain vital vitamins and minerals to keep your body healthy and functioning properly so aim to have 7-10 servings per day.

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strawberry banana smoothie

3/27/2024

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INGREDIENTS:

1 banana (fresh or frozen)
1 scoop vanilla protein powder
1 cup strawberries (fresh or frozen)
1 cup liquid of choice ( 1%, 2%, almond milk, soy milk, water, etc.)
1-3 ice cubes

Directions:
1. Put all the ingredients in a blender until smooth.
2. Pour into glasses and serve.

For a less expensive meal, use 1 cup of Greek yogurt instead of protein powder.
Use frozen fruit and ice cubes to make your smoothie thicker.
If you are trying to lose weight, use 1/2 milk and 1/2 water to reduce calories.
If strawberries aren't in season, you can swap them our for any other berry (blueberries, raspberries, blackberries, etc.)

Add 1 tbsp. of ground flax seed. This lowers your glycemic load (blood sugar) and increases dietary fiber and omega 3 fatty acids. Beneficial for diabetics and people trying to lose weight.
Add 1 tsp. of chia seeds. Also contains large amounts of fiber and omega-3 fatty acids, plus plenty of protein and many essential minerals and antioxidants. Chia seeds help regulate bowel movements, lower blood pressure, and improve blood sugar control.

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Steak tacos

Aztec Soup

Easy egg muffins (makes 6)

Tomato, Egg and Avocado Toast

strawberry banana smoothie

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​​“For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.”(John 3:16)

SITE LINKS

FEATURED ARTICLES

STAY IN TOUCH!

MEAL IDEAS

“For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.”

(John 3:16)