Gracias por la paciencia!
If you like cooking with us and/or picking up tips on creating healthy and delicious meals for your family, you will want to join the Mamacita Challenge. We normally kick it off every month on the first Monday (in July we will start Tuesday, July 5). You'll get menus, recipes, workouts, accountability, and the support of an awesome group of like-minded people.
Can be served as an appetizer or a meal. If a meal I do make rice and beans for family.
1/2 lbs of large or small shrimp (no preference-small shrimp you don’t have to chop)
Juice of Lemons or limes (about 3 large)
1 large cucumber chopped (about 2 cups)
1 red onion chopped 5 big Roma tomatoes (seeds out)
1/2 cup of cilantro 2 Jalapeños (depends on how spicy you want it)
Salt and pepper to taste
Avocado (pitted and sliced)
Corn tortillas (whole or as chips)
Avocado oil spray Instructions
1. Bake corn tortillas in air fryer or oven (spray with avocado oil and a little salt- don’t over lap) 350-400 for 5-6 min flipping after three. Depending on your air fryer!
2. Depending on how big your shrimp are, chop into smaller pieces
3. Juice limes or lemons allow shrimp to marinate in juice for 15 min.
4. Add tomatoes, jalapeños, cucumbers, cilantro, and red onion to shrimp. Toss ingredients and allow to sit for 10 min.
5. Spread about 1/3 -1/4 of a cup on tortilla and top with avocados and tapatío.
Nutritional Facts: did for 4:
386 calories, 10 grams fat, 53 grams carbohydrates, 22 grams protein.
In this short clip, I walk you through the correct form for the bridge exercise.
The bridge is one of my go-to core strengthening exercises. It is a simple move, but if you bring your awareness to the details of the motion, it will help you target various muscles. You will get more out of the exercise when you are intentionally engaging your muscles.
As part of the Mamacita Program, we cook healthy meals together. On this day, we made a tabbouleh salad with cauliflower instead of grain and some bison tacos!
Scroll down for each recipe and a video of the cooking session.
This vibrant salad is our take on classic tabbouleh. Parsley plays a big part here— it’s not just a garnish! There is some evidence that parsley supports kidney function. Parsley also has both anti-inflammatory and antioxidant properties, being high in vitamins K and C, and beta carotene. It is also high in iron and helps to encourage digestion.
3 tbsp olive oil, divided
1 cauliflower head
2 tbsp fresh lemon juice
1 garlic clove, minced
1 cucumber, cut into half moons
2 tomatoes, diced
1 cup fresh parsley, finely chopped
½ cup fresh mint, finely chopped
¼ cup green onions, thinly sliced
½ cup sliced almonds
Sea salt and ground black pepper, to taste
1. Remove hard stem and outer leaves of cauliflower. Cut into small florets. Place florets in the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped. It will resemble couscous. Set aside.
2. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chopped cauliflower. Season with a little salt and pepper. Cook until tender, about 3-5 minutes.
3. Meanwhile, stir together remaining 2 tbsp olive oil, fresh lemon juice, and minced garlic. Set aside.
4. Transfer the cauliflower to a medium bowl. Mix in the cucumber, tomatoes, parsley, mint, green onions, and sliced almonds. Season well with salt and pepper. Pour the dressing over the top. Toss well to combine.
Beef, bison, or chicken
1 tbsp olive oil
1 med finely chopped onion
2 garlic cloves minced
For the seasoning:
(most times I will make a 3x batch of this and use extras later with different meats)
2 tbsp chili powder (if I make enchiladas I'll do the pods)
2 tbsp smoked paprika
2 tsp cumin
2 tsp onion powder
2 tsp garlic powder
1 pinch oregano
1 pinch thyme
1 tsp salt and pepper to taste
1. In an iron skillet or saucepan over med-high heat, add olive oil and saute onions until translucent. Then add garlic.
2. Add beef, bison or turkey (I like ground chicken), followed by the rest of the seasoning. Cook for about 5 minutes and it should be ready to go.
3. Serve in corn tortillas with lettuce tomatoes and cilantro.
We also enjoy leftovers for lunch the next day with rice and beans or on top of sweet potatoes! All delicious! For more veggie combos, I added red, grean, and yellow peppers, zucchini, or chayote. It is a good go-to recipe we enjoy every week.
If you don't do tortillas, put over sweet potatoes.
Make 20-24 enchiladas- but can make more with less! Thank you Sherrards for providing the space and care!
In the video, I show you how to make meaty chicken enchiladas. But you can make this a vegetarian meal by substituting sweet potatoes for the chicken.
Cotija cheese (already crumbed, used cheddar this time)
Diced whole onions and 3 garlic cloves (sautéed them in 1 tbsp of olive oil-if you don't cook them it, flavor will be a bit more intense)
1 tbsp gluten free flour
2 tbsp of chili powder
2 tbsp of smoked paprika
2 tsp of cumin
2 tsp of onion powder
2 tsp of garlic powder
2 tsp of cinnamon
2 tbsp olive oil
2 16 oz of vegetable stock or 16 oz cup of water and 2 tsp of better than bouillon (Add up to 4 more cups of water depending on the consistency)
1 tsp of peanut butter
1 tsp of tahini
1/2 tsp of vanilla
Yogurt as needed
1/4 tablet of Abuelita's chocolate, you can also use any powered cocoa chocolate and add 3 dates for sweetness.
1. Dice sweet potatoes, toss in olive oil, and roast at 425 F until tender.
2. Reduce oven temperature to 350 F. Use the shallow pan and set on med/high and put in 2 tbsp of olive oil and 1 tbsp of gluten free flour. Cook for for about 5-8 to brown and thicken. Use whisker to get rid of clumps.
3. In the mean time cook corn tortillas in a tsp of oil.
4. Assemble: You can either roll each one or make it into a lasagna or casserole. For portion control, roll so you know how much is in it. Use a baking dish with a lid or use a piece of tin foil to seal and steam. If you get fast enough at the rolling, you can leave tortillas into the sauce. Spread into pan and add 1/4 cup of sweet potato, yogurt, and onions. Then pack them tight next to the prior one. Pour sauce over them for moisture, I use about 1.5-2 cups, and top with cheese.
5. Bake for 15 min. Assemble the second pan while the first cooks.
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4 weekly menus menus para la semana
4 weekly workout schedules la routine para hacer solo
4 weekly live trainings entrenamientos con groups
Cooking class-Una dia la semana vamos a cocinar juntas
Mental Heath Una platica la semana para ayudarles con la salud mental.
Receta, ideas, estiramientos, y motivation para seguir adelante con tu salud.
It changes every month, so what do you need to keep you going?
Ayuda en lo que necesiten para seguir. Que les falta?
#saludpsíquica #Saludmental #apolloparatufitness
Brought to You by Adriana
Living the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes.