Beauty...
Be your own
kind of beautiful
Be your own
kind of beautiful
Happy Cinco De Mayo! I’m more than halfway through with my #BikiniAfterBaby program. I’ve actually been on a detox for the past 5 days which means this momma is celebrating today!
As much as I want to completely indulge, I’m practicing some self-control. Instead, I scoured the internet for some skinny versions of some of Mexican dishes and drinks I’m craving.
Scroll through below to see some of my favorite options:
via Live Eat Learn
Splash of oil
4 ears corn about 3 cups, 285 g of kernels
(shucked and kernels removed)
1 clove garlic minced
2 Tbsp Lime juice 30mL
¼ tsp salt
1 cup canned black beans 200g, drained and rinsed
1 red bell pepper seeded and chopped
½ cup chopped red onion 35g
½ cup packed fresh cilantro chopped
½ cup cotija cheese 88 g, crumbled, can sub feta
1. Mix all dressing ingredients and set aside.
2. Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
3. In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
175g (6oz) skinless salmon fillet
½ ripe avocado, diced
½ green onion, finely chopped
1 large orange
½ lemon
½ lime
2 tbsp paleo mayo
1 tsp unpasteurized honey
¼ tsp salt (I use Himalayan salt)
⅛ tsp cayenne pepper
1. Cut the salmon into ½” cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and send to the refrigerator for 45 minutes to 1 hour.
2. When the salmon is done curing, remove the peel and pith from the remaining half orange, and then, working over a bowl, carefully extract the flesh from between the membranes with the tip of your knife. Let those pieces of orange flesh (also known as supremes) fall right into the bowl.
3. Add the diced avocado and chopped green onion to the bowl, and then carefully scoop out the cubes of salmon with a slotted spoon to add them to this bowl as well (hold on to that marinade, you’ll be using it in a sec). Mix delicately until just combined and set aside.
4. To the citrus marinade, add the mayo, honey and cayenne pepper and mix with a whisk until well combined and slightly frothy.
5. Place a 3″ cookie cutter on a serving plate; spoon half of the salmon mixture into the pastry cutter and gently press it down with the back of a spoon. Remove the cutter and repeat with remaining salmon mixture on a second plate. Garnish with a handful of micro-greens and top with a few tablespoons of the citrus vinaigrette. Serve immediately
2 zucchinis, cut into slices
Parchment paper
Olive oil
Salt and pepper, to taste
1 can of black beans, drained and rinsed
Diced tomatoes
Avocado
Green onion, diced
Reduced fat shredded cheese
(Go dairy-free for an even skinnier option!)
Fresh lime juice
1. Start by slicing your zucchini. Depending on how many people you are preparing for, I would say 2 or 3 zucchinis should be a good sized dish.
2. Lay the slices on a baking sheet lined with parchment paper. Sprinkle with olive oil, salt, and pepper.
3. Bake in your oven for 30 minutes at 375 F. If they start browning, it’s a good indication they are ready.
4. Once the slices cool, pile on the toppings and you’re good to go!
via Womanista
6 Roma tomatoes, finely diced
2 Tbsp fresh cilantro, chopped
½ red onion, finely diced
½ tsp sea salt
½ jalapeño pepper, finely diced
Juice of ½ a lemon
Combine all ingredients and mix with a spoon or spatula. Refrigerate before serving.
1 cup fresh cilantro leaves, chopped
1 clove garlic
1/4 cup grated Parmesan Cheese
Sea Salt and Fresh Ground Pepper to taste
3 tbsp olive oil
1-1/4 lbs chicken breast, cut into 1-inch cubes
32 cherry tomatoes
1 red onion, cut into large pieces
3 peppers, cut into large pieces
(I used one green, one yellow, and one orange)
8 wooden skewers
16 wooden skewers
1. In a food processor, pulse cilantro, garlic, salt, pepper, garlic, and parmesan cheese until smooth. Add in the olive oil one teaspoon at a time until fully combined.
2. Put the pesto into a large ziplock bag along with the chicken cubes. Seal and refrigerate for at least an hour to marinate.
3. While marinating, soak the wooden skewers in water for at least 30 minutes (or use metal skewers)
4. Assemble the skewers by placing a cherry tomato on the stick, followed by chicken, onion, and pepper. Repeat to the end of the skewer.
5. Spray your grill with nonstick spray
6. Add the skewers to the grill and cook for 16-20 minutes, turning once around 7 or 8 minutes. Check frequently, depending on the thickness of the chicken and temperature of the grill, the chicken could cook much faster.
7. Serve with lime, on their own, or with rice.
via With Salt & Wit
3 ounces lite coconut milk (from the can)
3 ounces tequila blanco
1 1/2 ounces triple sec
8 ounces coconut water
Fresh lime wedge, to serve
1. In a shaker, combine the coconut milk, tequila blanco, triple sec and coconut water. Shake until combined
2. Pour into cocktail glasses with ice
3. Serve with a lime wedge
via Skinny Taste
6 cups seedless watermelon cubes
3/4 cup water
4 thin lime slices, for garnish
A few sprigs mint, for garnish
Ice
1. In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint
2. To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve.
