Healthy Cinco De Mayo Recipes

Happy Cinco de Mayo! There’s no better time than now to feast on your favorite Mexican food – and of course, drinks.

While, most of us love burritos, quesadillas and other festive foods, they can be major calorie bombs.

But there’s a healthy way to enjoy your Cinco de Mayo! Nutritionist and contributing editor to Women’s Health magazine, Keri Glassman, shared on Access Hollywood Live healthier/slimmer versions of some popular Mexican foods.

Watch Keri’s segement and find the recipes below!

Spicy Guacamole Cups

Spicy Guacamole Cups - Keri Glassman

Time: 20 minutes
Serves: 8

  • 3 avocados, peeled, pitted, mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 3 tablespoons cilantro, roughly chopped
  • 1/2 teaspoon cayenne, plus extra to garnish
  • 1 package 6 inch corn or whole wheat tortillas

Mix together guacamole ingredients, store in fridge until serving. Preheat oven to 375F. Cut tortillas into quarters. Press tortillas into muffin tins. Bake for 12-15 minutes until evenly browned and crispy. Let the cups cool, then scoop guacamole into each, garnishing with extra cayenne pepper.

Grilled Stuffed Jalapenos

Grilled Stuffed Jalapenos - Keri Glassman

Time: 30 minutes
Serves: 6

  • 8 ounces cotiaa cheese
  • 1/3 cup pico de gallo, drained
  • 1 chile in adobo sauce, drained and diced
  • 18 jalapenos, washed with a vertical slit cut from top to bottom (remove seeds)

Mix cotija cheese, pico de gallo, and adobo together. Spoon cheese mixture into the jalapeno slit. Roast at 400 for 12-15 minutes, until the jalapeno is no longer bright green.

Taco Salad

Healthy Taco Salad - Keri Glassman

Time: 30 minutes
Serves: 4

  • 1/4 cup dry quinoa (red, white, or a blend)
  • 1/2 plantain, sliced into coins
  • 1 teaspoon olive oil
  • 4 cups chopped kale
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup corn
  • 1/4 cup roasted shelled pumpkin seeds
  • 1 avocado
  • 1 jalapeno, seeded
  • 2 cloves garlic
  • Juice of 1 lemon
  • 8 leaves purple cabbage

Cook quinoa as directed and preheat oven to 400F. Place plantain slices on a parchment-lined sheet, brush with oil, sprinkle with sea salt to taste, and bake for 15 minutes. In a large bowl, combine quinoa, kale, black beans, corn, pumpkin seeds, and sea salt to taste. In a food processor, blend avocado, jalapeno, garlic, lemon, and 1/2 cup water until smooth. Create 4 shells by placing 2 cabbage leaves into each serving bowl. Toss salad with dressing and divide among bowls.

Bloody Grapefruit Margarita

Bloody Grapefruit Margarita - Keri Glassman

Time: 10 minutes
Serves: 6-8

  • 1/2 cup fresh squeezed grapefruit juice
  • 1/4 cup fresh squeezed blood orange juice
  • 6 oz. tequila
  • 2 oz. cointreau
  • 1 cup ice
  • Sliced grapefruit, orange and fresh mint for garnish

Combine all ingredients into blender, reserving garnish. Blend until smooth and frothy. Pour into your fave cocktail glass and garnish.

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