Written on May 2, 2013 at 3:49 pm , by FITNESS Intern
Written by Carrie Stevens, editorial intern
Fruity margaritas, creamy guacamole, crunchy chips…there’s a reason Cinco de Mayo is such a popular holiday! We love Mexican fare (and plan to fully fiesta), but the high calorie content can be a real party pooper. To keep our waistlines and tastebuds happy, we consulted Rick Bayless’ new cookbook, Frontera, full of unique spins on classic Mexican recipes. Here are just a few delicious ways to slim down and spice up that classic chip dip.
Grilled Corn and Poblano Guacamole
Makes about 4 cups
- 1/2 medium white onion, sliced crosswise into 3 rounds
- A little olive or vegetable oil
- 1 small ear of fresh corn, husked and cleaned of silk
- 1 fresh poblano chile
- 3 ripe medium-large avocadoes
- 1/4 cup crumbled Mexican fresh cheese (queso fresco) or other fresh cheese, like salted pressed farmer’s cheese or goat cheese
- 2 Tbsp. fresh lime juice
- 1 to 2 Tbsp. chopped fresh epazote (or cilantro)
Heat a gas grill to medium. Lightly brush both sides of the onion slices with oil, sprinkle with salt and lay on the grill. Oil the corn and lay it beside the onion. Grill corn and onion 4 to 5 minutes per side,. Roast the poblano for 5 to 7 minutes, turning evenly until blackened.
Remove onion and chop into 1/4-inch pieces. Cut kernels off the cob.. Rub the blackened skin off the poblano, pull out and discard the stem and seed pod. Tear open and briefly rinse to remove stray seedss. Cut into 1/4-inch pieces.
Halve avocadoes and remove pit, scooping the flesh from one avocado into a large bowl. Scoop flesh from the other two onto a cutting board and cut into 1/2-inch pieces. Mash the avocado that’s in the bowl.
Pour diced avocado into the mashed avocado bowl, along with the grilled onion, corn, poblano and 2 tablespoons of fresh cheese. Sprinkle with lime juice and epazote, then gently stir mixture. Taste and season with salt. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate.
When ready to serve, sprinkle with remaining cheese.
Written on June 29, 2012 at 3:09 pm , by Karla Walsh
This week’s fit links from around the web:
- Hummus ice cream…Would you dare? — Today Show
- Some days, getting enough high-quality sleep can be more important than working up a sweat. — Ali on the Run
- Tuning in to your hunger can help you eat healthier and happier. Here’s how one woman learned to embrace mindful eating—on her own terms. — MizFit Online
- Craving Mexican? Slash your dinner bill while savoring the same satisfying takeout flavors by making your own burrito bowl! — Edible Perspective
- A garden can teach many important life lessons. Check out these 10 that have nothing to do with food. — The Great Fitness Experiment
Written on May 4, 2012 at 3:31 pm , by Karla Walsh
This week’s fit links from around the web:
- We love the name title “Shrinko de Mayo” almost as much as we love the dishes and drinks that received a nutritional makeover for the holiday! — Iowa Girl Eats
- The search for the elusive bounce-free sports bra ends here. — Vital Juice
- What does a CrossFit workout really look like? See one Bob Harper loves here. — Carrots ‘N’ Cake
- Try just one of these 20 simple calorie-cutting tricks each day to lose two pounds in one month! — iVillage
- Shh…the ingredient that makes these desserts so moist is our little secret. — Fit Sugar
- Time for a girls night—for your health! Having a lonely heart can actually damage your ticker. —Yahoo! Shine
Written on April 24, 2012 at 3:52 pm , by Christie Griffin
Our May issue (on stands now!) features a lightened-up version of enchiladas, along with tips from Julian Medina, Chef/Owner Toloache, Yerba Buena and Coppelia restaurants in NYC. And with Cinco de Mayo right around the corner, we were psyched to score a few more online-only recipes from the inventive chef! Combine the gourmet recipes below with the guilt-free one in the mag and you’ll have a flavorful fiesta ready to go!
Guacamole de Frutas (serves 4)
- 2 Mexican Hass avocados
- 1/2 teaspoon lime juice
- 2 tablespoons Vidalia onion, diced
- 2 tablespoons mango, diced
- 2 tablespoons peach, diced
- 2 tablespoons apple, diced
- 1/4 teaspoon habanero pepper, minced
- 1 teaspoon Thai basil, thinly sliced
- 1 tablespoon pomegranate seeds
- Kosher salt to taste
1. Scoop the pulp out of the ripe avocados into a bowl.
2. Add the remaining ingredients and a pinch of salt. Mash the ingredients together, leaving it chunky and check the seasoning.
3. Serve with warm corn tortillas or chips.
Toloache Margarita (serves 1)
For the Hibiscus Puree:
- 1 cup of hibiscus flower
- 2 cups boiling water
- 1 ounce sugar
Combine ingredients into a blender, or food processor and puree until smooth. Let cool.
For the Virgin Mix:
- 1 ounce Cointreau
- 1 ounce lime juice
In a separate container combine the Cointreau and lime juice, stir well.
For the Toloache Margarita:
- ½ bar spoon of blueberries
- 2 ounces hibiscus puree
- 2 ounces Herradura Blanco
- 1 ounce virgin mix
- Splash of simple syrup
1. In a cocktail shaker muddle the ½ bar spoon of blueberries, then add the hibiscus puree. Pour in the Herradura Blanco, virgin mix and simple syrup. Add ice and shake well.
2. Pour the margarita into a chilled rocks glass and garnish with a hibiscus flower and lime wedge.
Keep reading for an ambitious chicken quesadilla…!
Written on March 23, 2011 at 1:51 pm , by Jenna Autuori
Written by Nicole Brennan, editorial intern
If you’re an avid Mexican food lover like me, you probably limit yourself when it comes to eating too much of this deliciousness and save it for your ‘splurge’ category. Not anymore! I found an exciting new recipe from Executive Chef Eugenio Villafana from the 5-star Villa La Estancia Resort in Riviera Nayarit, Mexico! (It was ranked as a Top 10 luxury resort in the Caribbean and Mexico in the TripAdvisors Travelers’ Choice Awards.)
Chef Eugenio has created super healthy takes on Mexican cuisine with an extra special twist: He can accommodate customers with fat/dairy/gluten and carb-free diets. (Yes, we’re still talking about Mexican food here!) He uses raw foods, organic ingredients and dehydrating techniques to make our favorites much healthier. If you have a food allergy or sensitivity to diary or gluten, check out one of Chef Eugenio’s must-try dish below and let us know what you think!
Read on for the recipe!